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bigos krakovice (hunter's stew of krakow)

Recipe by
Megan Stewart
Middletown, OH

Older versions of this recipe started with 1 pound leg of venison and 2 small hares, but as these may not be available, beef and chicken are substituted in this new world varient. This is one of Mark's family recipes that has been passed down from the prison camp in Krakow.

yield 12 , Prep time 72 hours
method Stove Top

Ingredients For bigos krakovice (hunter's stew of krakow)

  • 1 pound fresh mushrooms, sliced
  • 1/2 pound pork, cubed
  • 1/2 pound chicken, cubed
  • 1/2 pound beef, cubed
  • 1/2 pound veal, cubed
  • 2 pounds sauerkraut, washed
  • 2 cups beef bouillon
  • 1 1/2 cups bacon, diced
  • 2 cups keilbasa, cubed
  • 1 large white onion, sliced
  • 1 small can tomato paste
  • 1 small kohlrabi, sliced
  • 1 small parsnip, sliced
  • 1 small parsnip, sliced
  • 2 stalks celery, sliced
  • 1 small block fatback, sliced
  • 1/2 cup red wine vinegar
  • 1 tablespoon mixed pickling spices
  • 2 teaspoons salt
  • 1 pound green cabbage, shredded
  • 1 pound red cabbage, shredded
  • 2 apples, cubed
  • 1/2 pound pitted prunes, chopped

How To Make bigos krakovice (hunter's stew of krakow)

  • 1
    WARNING: THIS RECIPE IS A PROJECT BEST DONE OVER DAYS IN THE MODERN WORLD. A SIDE BENEFIT IS THE LONGER IT STEWS THE BETTER THE FLAVOR. Wash mushrooms, slice and blanche them about 3-5 minutes. Drain off liquid. Dice bacon, pan fry with onions in a small pan until medium cooked but not crisp. Pour of the drippings for use later. Add the flour mixed with 2 tablespoons water and stir for about 2 minutes. Get a very big kettle (12 quart or above stew pots are ideal for this job). Line the bottom of the pot with sauerkraut and its juice, diced kielbasa and the mushrooms. Simmer this mix for about 2 hours. Get out meats and slice them. Since there are so many different ones, keep them separate to insure hygenic conditions. You may want to brown each lightly with some of the fatback at this point. In a large separate saucepan begin reducing fatback in the pan. Place cabbage in the pan and simmer about 10 minutes. Add kohlrabi, parsnip and celery and simmer another 10 minutes. Add to the sauerkraut stew, cooked cabbage mixture alternately with the bacon and onion mixture and mushrooms. Slowly add the tomato paste, browned meats and spices. Stir in the vinegar and simmer at least 2 hours. Add apples and prunes, stir thoroughally. Let simmer another 2 hours. Let cool. Refrigerate overnight. Serve with buttered black bread and cucumbers or small boiled potatoes. Serves a small army. Prepare at least a day ahead.

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