Bigos (bigos)

Instructions

1. Soak the dried mushrooms in 200 ml of lukewarm water for 20 minutes, then drain them, chop finely and keep their soaking water.
2. Rinse the sauerkraut quickly, squeeze it by hand and cut it into strips. Thinly slice the white cabbage.
3. Fry the smoked bacon in a large casserole until it renders its fat, then add the sliced onions and let them brown for 5 minutes.
4. Add the pork in chunks and brown on all sides, then stir in the sauerkraut, white cabbage, tomato purée and diced apple.
5. Pour in the stock, the mushroom soaking water, the chopped mushrooms, the bay leaf, juniper berries and paprika. Cover and simmer gently for 1 hour, stirring from time to time.
6. Add the sausage cut into rounds and the prunes, cook for another 45 minutes covered, then season with salt and pepper.
7. Let the bigos rest off the heat for at least 30 minutes, ideally overnight in a cool place, then reheat gently and serve with boiled potatoes.