Bigos with Pierogi and Beef Goulash (Sara Kulka)

Bigos

1. Cut the cabbage into small pieces in a large saucepan, cover with water and boil, add a good portion of fried onions, diced chicken fillet and Polish crackers (finely chopped). After the cabbage has softened, add the sauerkraut, then add a bay leaf, cloves, peppercorns, a pinch of sugar and marjoram. Let everything simmer for about 2 hours, then add the tomato paste. Simmer for another hour. Add some water if necessary.
2. Ideally, let it steep for a day. The next day, add some finely chopped, dried plums and mixed dried mushrooms, season with a little dry red wine if necessary. Season with salt and pepper.

Pierogi batter

1. Knead until the mass is firm and then roll out. Then cut out round shapes.

Pierogi filling

1. Mash the boiled potatoes with cottage cheese, fried onions, fresh chopped parsley, salt and pepper. Place a teaspoon on the dough circles, close and press the dough together. Then cook in salted water until cooked. Fry lightly to serve.

beef goulash

1. Sear the beef goulash with chopped onions and season with pepper and paprika. As soon as a brew forms, let it boil and then deglaze with vegetable stock. Let it boil again and pour over dry red wine. Then add the chopped carrots, leek and parsley. Every now and then, add water, vegetable stock and red wine alternately. After 3 hours add red peppers, finely chopped up. Let it simmer carefully for about 6 to 8 hours and pour in if necessary so that it becomes creamy.