Three Kinds from Poland: Pierogi, Bigos, Pickle Soup

Summary

Ingredients

Ingredients for the pierogi dough:

• 250 g flour
• 125 ml water, hot
• 2 tablespoon olive oil
• 1 pinch (s) salt

Ingredients for the pierogi filling:

• 150 g quark
• 150 g onion (s)
• 250 g potato (s)
• 1 tablespoon butter
• salt and pepper

Ingredients for the bigos:

• 250 g white cabbae
• 250 g sauerkraut, Polish
• 150 g pork, e.., Neck Steak
• 150 g sausae, coarse, raw or other sausae
• 150 g bacon
• 20 g porcini mushrooms, dried
• 250 ml water for soaking
• 0.5 ½ onion (s)
• 60 g prunes
• 0.5 ½ glass red wine, drier, optional
• 1 bay leaf, possibly 2
• 1 allspice grain, possibly 2
• 3 black peppercorns
• salt
• Oil for frying

Ingredients for the pickled cucumber soup:

• 500 g pickled cucumber (s) with juice
• 1 onion (s)
• 500 g potato (s)
• 1 carrot (s)
• 1 piece (s) celery
• 1 parsley root (s)
• 100 ml sour cream
• 1 bunch dill
• 50 g butter
• salt and pepper
• 1 tablespoon rapeseed oil
• 1 ½ liter vegetable stock
• 1 tablespoon sugar

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Instructions

1. For the pierogi dough, sieve the flour and season with salt. Add oil and water and mix everything. Then knead into a dough until a soft, homogeneous mass is formed. Let the dough rest for half an hour.
2. For the filling, boil the potatoes, cut the onions into fine cubes and fry them. Then let everything cool down.
3. Press the potatoes with the quark through the press or turn them through a meat grinder. Then mix with the fried onions, salt and pepper.
4. After the resting time, roll out the dough and cut out round shapes, e.g. with a water glass. Put 1 teaspoon of the filling on each of the dough cut out and fold the dough together, pressing the ends together so that no filling can escape, similar to German Maultaschen.
5. Put the shaped pierogi in boiling water and as soon as they rise to the surface, let them boil for 3 - 4 minutes, then take them out of the water. Serve with steamed onions.
6. For the bigos, pour 250 ml of water over the dried mushrooms the day before and soak overnight.
7. Rinse, drain, finely chop the sauerkraut and place in a saucepan. Douse with enough boiling water that the water covers the cabbage. Then simmer for about 1 hour.
8. Clean and chop the white cabbage and also pour water on it until everything is covered. Add 1/2 teaspoon of salt and simmer for about 30 minutes.
9. Then drain both sauerkraut and white cabbage and mix together in a large saucepan. Chop the soaked porcini mushrooms and add them with the soaking water. Also add allspice, pepper and bay leaves.
10. Dice the meat, season with salt and sauté. Also fry the diced onions separately with the sausage and bacon. Then add everything with the dried plums to the cabbage and cook for another hour. Optionally, you can also add the dry red wine here.
11. Tip: It is best to cook 2 - 3 days in advance and bring to the boil again and again, then it tastes best.
12. For the pickled cucumber soup, cut the celery, carrots, parsley root, onions and potatoes into cubes. Fry the potatoes and onions with rapeseed oil and butter. Add the rest of the diced vegetables and sauté for another 2 - 3 minutes. Then pour the vegetable stock on top.
13. Cook everything together until the vegetables are soft. Grate and sweat the pickles. Pour the pickled cucumber with the liquid from the glass and add to the vegetable stock and vegetables. Season with salt, pepper and sugar.
14. Mix the sour cream slowly with a few spoons of the soup in a bowl and then, when the cream is smooth, stir vigorously into the soup. Then add the chopped dill and serve hot.
15. Jakub prepared this recipe as a starter on Monday, March 8th, 21st in the program “The Perfect Dinner” - Day 1 from Koblenz.

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