This week's dish brings a few Polish "classics" together: Bigos, Pierogi, and grilled Kielbasa. Bigos is often translated into English as “hunter's stew.” It is a dish of chopped meat (in our version, we use Kielbasa and bacon) stewed with sauerkraut and shredded fresh cabbage. We will serve it with pierogi, Poland’s most famous food. Think about them as “Polish dumplings.” We will serve one “Ruskie pierogi” (potato and cheese pierogi), which is the most popular type of pierogi, and one ground meat pierogi. This dish will come with a side of Sałatka Kartofli (polish potato salad).
Ingredients: Beef, pork, bacon, potato, butter, onion, shitake mushrooms, farmer cheese, cotija, all-purpose flour, egg, sugar, sour cream, dill, cabbage, sauerkraut, tomato, celery, sugar, mayonaise, dill pickle, bay leaf, cooking red wine, and canola oil.