"Polish Hunter’s Stew is a traditional dish that originated in the middle ages. It was typically made when hunters would bring home game meats. It would be added to a stew which had been cooking for a longer period. It’s a simple classic combination: long stewed meat with a combination of vegetables served with thick traditional bread."
Hearty Polish Hunter’s Stew
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 15mins
Cook time: 2hrs 45mins
Serves or Makes: 12
Recipe Card
ingredients
- 2 tabelspoons vegetable oil
- 30 ounce pork shoulder
- 1 large onion
- 2 ounce cabbage
- 15 ounce mixed fresh mushrooms
- 15 ounce smoked sausage
- 17 ounce ham hocks
- 15 ounce fresh Polish sausage
- 25 ounce jar sauerkraut
- 4 ounce beer
- 1 tabelspoons black peppercorns
- 1 tabelspoons caraway seeds
- 2 tabelspoons dried marjoram
- 2 tabelspoons tomato paste
- Salt and pepper
Method
Step 1
Cut the pork shoulder into large chunks, about 2 inches. Cut the sausages into similar-sized chunks.
Step 2
Drain the sauerkraut and transfer it to a bowl.
Step 3
Clean and cut the mushrooms into large pieces; leave small ones whole.
Step 4
Heat the vegetable oil in a large pot.
Step 5
Brown the pork shoulder over medium-high heat. Set aside.
Step 6
Sauté chopped onions and cabbage for a few minutes, stirring often.
Step 7
Add tomato paste, and once the cabbage and onions are soft, remove from the pot and set aside.
Step 8
Add the mushrooms to the pot and cook them without any additional oil. Keep stirring until the moisture from the mushrooms is gone.
Step 9
Add the pork shoulder, the cabbage-and-onion mixture, and then the rest of the ingredients to the pot.
Step 10
Simmer for 2 hours until the ham hocks fall apart.
Step 11
Season with salt and pepper.
Step 12
Serve with rye bread and light red wine.