BIGOS [bee-goss]. This stew is as traditional as polish romanticism. It dates back to the middle ages. Very tasty and versatile, used as main or side dish. This was a favourite for travellers or hunters. It keeps well, and can be reheated over and over again, and get this: the more you reheat it the better it tastes!

Ingredients:

Sauerkraut (don't be put off, you will hardly taste it, besides, cabbage is very good for you), 2 pounds or more. Make your own or purchase ready made, in tins or jars, in which case best is German with white wine.

Wild mushrooms (important that these are wild, not the popular supermarket variety), dried are fine, but must pre-soak for a couple of hours (at least). A cup..

Meats: (leftovers from Thanksgiving or other holidays are perfect) pork, beef, chicken or anything you have on hand, all mixed together or dedicated. Cut to bite-sized pieces.

Vegetarian option: use chick peas for vegetarian version, add frozen mixed veggies, such as green beans, wax beans, and carrots.

Spices and herbs (you can use dried, best if ground all together) to taste: bay leaf, pepper, sweet paprika, sugar, parsley, marjoram, cummin, salt, garlic, onion.

Water, or veggie stock, or red wine , may need to add 1/2 cup during cooking, just to keep it moist.

Preparation:

Cook all meats separately.
Throw sauerkraut in a deep pot and cook for at least 1/2 hour, be very careful not to burn it, add 2 tablespoons of water, or bouillon, or red wine if needed
Add all other ingredients and simmer for 1/2 hour. Do not allow to burn, there is nothing worse than burned Bigos! Tastes better reheated, the next day..

Serve with mashed potatoes or rye bread.

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