There is a small European restaurant not far from us that Joel absolutely loves. One of the dishes that they have there that he constantly raves about is Bigos, or Polish Hunter's Stew. He jokingly told one of his groomsmen that if anything ever happened to me, he would marry a bowl of this soup. He has been wanting to make it at home for a while, so now that the wedding is behind us, he found a recipe on the New York Times website and we made it this past Monday.
What is my opinion of this soup, you ask? It was ok. I don't foresee it becoming a staple in our house like I'm sure Joel had hoped it might. It sure has a lot of meat in it! We scaled it down from the actual recipe, so that is the way we made it.
2 Sweet Onions, chopped
1/2 teaspoon Salt
8 ounces Thick-Cut Smoked Bacon, cut into squares
2 pounds Sauerkraut (We used a jar)
3 Potatoes, peeled and cut into cubes
4-6 Garlic Cloves, peeled and sliced
15 Black Peppercorns
2 German Smoked Sausages, cut into coins
1/2 pound Smoked Ham, thickly sliced cut into cubes
2 Apples, peeled and cut into cubes
1 box Beef Broth
1/2 bottle of Red Wine
Cook the bacon in a frying pan. When it is done, pat off the excess grease and cut into squares. Place all of the ingredients into a crockpot and cook on high for 4.5 hours.