Sauerkraut Stew From Poland – Bigosch

Clean, rinse and dice the greens. Heat the clarified butter in a large saucepan until very hot, brown the game goulash well on all sides, add the diced greens and brown them as well. Put the ox leg and the marrow bones on top and add 2 liters of water. Let it boil and simmer for 2 hours at a moderate temperature in an open pot, skimming it from time to time.

In the meantime, peel and finely dice the onions. Heat the oil in a saucepan, sauté the onions until translucent, chop the sauerkraut from the can and add, also sauté. Add the white wine and steam the cabbage for 20 minutes at low temperature.

Rinse the potatoes, remove the peel, rinse, dice and add to the meat after 1 hour and 40 minutes. At the end of the two-hour cooking time, remove the ox leg and marrow bones from the pot, remove the meat from the bone, dice it and put it into the soup pot together with the sauerkraut.

Form. Season to taste with salt and freshly ground pepper. Before serving, place the sour cream in the middle of the stew, or offer it separately in a bowl, so that everyone can help themselves.

It goes well with red wine or pilsner.

If you can get it, you should make the stew with it. The cooking time remains the same.

Preparation time : 80

Our tip: Use high quality red wine for an extra fine taste!

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