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      RECIPE TITLE "Bigos (Hunter's Stew)" Author: EthnicGrocer

    yields6 Servings time Prep Time 20 Minutes + Cooking Time 1 Hour 30 Minutes difficultyeasy


    2 pound(s) Sauerkraut, rinsed and drained
    2 cup(s) Tomatoes, diced
    6 cup(s) Beef stock
    1/2 ounce(s) Dried black mushrooms
    2 Apples, peeled, cored, and diced
    1/2 cup(s) Onions, chopped
    1/4 pound(s) Bacon, diced
    1 pound(s) Ham with bone, pork spareribs, or pork rib roast
    1 pound(s) Polish sausage (Kielbasa), sliced
    1 tablespoon(s) Sugar
    1 Bay leaf
    to taste Black pepper, freshly ground


    1. In a large pot, melt butter in oil; saut; beets, onions, and cabbage until soft. Add stock and bay leaf, and bring to a boil; reduce heat to a simmer, and cook 15 minutes. Remove from heat.
    2. With a hand blender, or in a food processor, in small batches, purée soup. Strain through a medium sieve.
    3. Add lemon juice and chopped dill, and mix well. Adjust seasoning to taste, with salt and black pepper. Let soup chill in refrigerator overnight.
    4. When thoroughly chilled, taste soup for seasoning once again (cold dulls flavors? a well-seasoned hot dish requires additional seasoning cold.) Adjust seasoning with lemon juice, salt, and black pepper. Serve in chilled bowls, garnished with sour cream and fresh dill sprigs.

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