Upper Silesian Bigosh

Ingredients for 4 servings:

• 500 g pork neck (pork neck) or pork belly
• 125 g bacon, streaky
• 50 g lard
• 2 onions
• 1 garlic clove(s)
• 3 carrots
• 1 large apple, sour, e.g. Boskoop
• 350 g potatoes
• 500 g sauerkraut
• ¼ liter meat broth
• 1 tbsp lemon juice
• Salt
• 1 pinch of marjoram
• 1 bay leaf
• 3 juniper berries
• 125 g garlic sausage (Kabanossi)

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

hearty stew

Dice the pork and bacon and fry in the lard. Add the chopped onions, crushed garlic clove, diced carrots, and apple slices to the meat and fry for 3-4 minutes. Peel and dice the potatoes and add them to the meat pot along with the shredded sauerkraut. Pour in the meat broth and season with lemon juice, a little salt, marjoram, bay leaf, and juniper berries. Cover and simmer the bigosh for 90-100 minutes over very low heat. Slice the garlic sausage and add it to the pan for the last 30 minutes. Remove the bay leaf and season the stew again before serving. Like any stew, this one tastes even better the next day.