BIGOS (POLISH HUNTER’S STEW)

This mixed meat and cabbage stew, a traditional “hunter’s stew”, is considered the national dish of Poland – a savoury combination fermented cabbage, smoky sausages, bacon, beef or pork, wild game meats and mushrooms. Every Polish family has their own special recipe for bigos, a feast dish that’s served with rye bread and potatoes at winter gatherings. In Alsace, France, there’s a very similar dish served in brasseries across the country called choucroute.

Go to a good Polish butcher to buy the end bits of smoky bacon, ham and sausage to add to the stew. Bigos is best when reheated and served a day or two after it’s made.

From 200 Best Pressure Cooker Recipes by Cinda Chavich (Robert Rose).

2 tablespoons olive oil 25 mL

2 large onions, diced 2

2 cloves garlic, minced 2

¾ pound pork shoulder steak, cubed 350 g

1 1/2 pounds mixed smoked pork – including kielbasa, smoked ham, pork and bacon – cubed 700 g

½ cup white wine 125 mL

28 oz./796 mL jar sauerkraut, rinsed and drained, squeezed dry

2 oz dried porcini mushrooms 50 g

4 pitted prunes, chopped 4

2 apples, peeled, cored and chopped 2

1/2 teaspoon crushed allspice berries 2 mL

1 teaspoon dried marjoram 5 mL

½ teaspoon hot paprika 2 mL

½ teaspoon caraway seed 2 mL

2 bay leaves 2

1/2 teaspoon freshly ground black pepper 2 mL

1 cup tomato juice or V8 250 mL

1 cup chicken stock 250 mL

1. In the pressure cooker, heat the oil over medium heat and sauté the onions and garlic for 5 minutes, until softened and starting to brown. Add the pork shoulder and mixed smoked pork (sausage, ham, smoked pork, sausage, etc.) Stir together and add the wine, stirring up any browned bits from the bottom of the pot.

2. Add the sauerkraut, dried mushrooms, prunes, chopped apples, allspice, marjoram, paprika, caraway, bay leaves, black pepper, tomato juice and chicken stock. Stir to combine.

3. Lock the lid in place and bring the pressure cooker up to full pressure over medium high heat. Reduce heat to medium low, just to maintain even pressure, and cook for 30 minutes. Release the pressure quickly. (alternately, make the stew in a heavy Dutch oven and simmer on the stovetop on low heat, or in a 300 F oven, for 2 hours until tender.)

Simmer, uncovered, for a few minutes to thicken if necessary. Serve with boiled potatoes or rye bread. Serves 6.

SAUSAGE AND SOUR CABBAGE SOUP

From High Plains: The Joy of Alberta Cuisine, by Cinda Chavich (Fifth House). You can substitute smoked fish for the sausage in this soup – try hot smoked haddock (finnan haddie) or hot smoked salmon.

1 pound sauerkraut (either homemade or the milder European style sauerkraut from a jar – not canned)

6 cups water or broth

2 teaspoons caraway seed

2 teaspoons salt

2-3 bay leaves

2 large potatoes, peeled and cut into small cubes

1/4 pound double-smoked bacon, chopped

1 medium onion, chopped

1 tablespoon sweet Hungarian paprika

2 tablespoons all-purpose flour

½ pound smoked Polish garlic ham sausage

½ cup whipping cream

2 tablespoons chopped fresh parsley

In a large saucepan or Dutch oven, combine the sauerkraut, water caraway seed, salt and bay leaves and bring to a boil. Cover, reduce heat to low, and simmer for 30 minutes. Fish out the bay leaves and discard.

Boil the potatoes separately for 20 minutes, or until tender, drain.

Saute bacon until beginning to render its fat, then add the chopped onion to the pan and cook together until the onions are golden. Stir in the paprika and flour and cook together, stirring, to form a roux. Slowly whisk this mixture into the soup, and bring to a boil. Simmer for 15 minutes.

Cube the sausage and add to the soup along with the cooked and drained potatoes. Stir in the cream and heat through. The soup should have a thick, chowder-like texture. Add a little more water or broth to thin to taste.

Serve the soup in shallow, wide-rimmed soup bowls – dust with paprika and sprinkle with chopped fresh parsley. Serves 6.