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Here’s three that sound interesting…

Bigos – Hunter’s Stew

Ingredients:
3 pounds sauerkraut
2 pounds ham — with bone
2 bay leaves
1 ounce dried mushrooms — chopped
20 black peppercorns
10 allspice berries
1/2 teaspoon salt
11 cups beef broth — bouillon or water
2 pounds cabbage — chopped like sauerkr
2 tablespoons butter or margarine
1 pound Polish sausage links — cut into 1/2-inch cubes
1 pound Polish white sausage with garlic — cut into 1/2-inch cubes
1 pound bacon — cut into 1/2-inch cubes

Instructions:
Rinse sauerkraut with cold water; drain well. In a large stockpot, combine sauerkraut, ham or pork, bay leaves, mushrooms, peppercorns, allspice and salt.
Add 6 cups broth, bouillon or water. Cook, uncovered, 15 minutes over medium heat.
Cover and simmer over low heat 45 minutes. Remove meat. Let meat cool.
Place cabbage in a large saucepan. Add remaining 5 cups broth, bouillon or water. Bring to boil.
Cook, uncovered, over medium heat, 1 hour or until cabbage is tender.
Add to sauerkraut mixture. Bone cooked meat. Cut cooked meat into 1/2-inch cubes.
Melt butter or margarine in a large skillet. Add cooked meat, smoked sausage and white sausage. Saute over medium heat 10 minutes or until browned.
Add to sauerkraut mixture. In same skillet, saute bacon over medium heat until crisp. Drain bacon on paper towels. Add to sauerkraut mixture.
Cover; cook over low heat 1 hour or longer. Remove and discard bay leaves. Serve hot. Notes: Use only meat with large bones, so bones can be removed easily. The secret of old-time Bigos is that it gets better as it’s reheated on successive days, peaking at the 6th or 7th day. In between, store covered in the refrigerator.

Herring Salad (Salatka ze Sledzia)
10 herring filets,
1 jar (370ml) of dill pickles,
1 jar (370ml) of beets,
1 jar (370ml) of pickled onions,
3 apples,
½ cup of white vine vinegar,
½ cup of olive oil,
2 tsp. of horseradish;
salt and pepper.

Instructions:
1.cut herrings into wide slices. Wash, core, and slice apples. Slice pickles, onions and beets. Mix all the ingredients together.
2. Combine vinegar with horseradish, salt, and pepper. Add oil constantly mixing. Pour mixture over salad, and let stand for 2 hours before serving.

Red Beet Borsch

The souring of beets is very simple: carefully wash the red beets (about 1.4kg/3lbs), peel and slice thinly. Place them in a glass jar and cover completely with barely lukewarm water. Place a slice of wholemeal bread on top, which hastens the souring process. Cover the jar with gauze and place in the warmest place in the kitchen. After four or five days carefully remove the foam from the surface and pour the clear ruby-red soured juice into clean bottles. In tightly corked bottles that are kept in a cool place they can be stored for several months!

Red beet borsch is prepared with the concentrated stock of the following vegetables: celeriac and parsley root, carrots, leeks and one onion. Cook the vegetables along with four red beets, peeled and sliced thinly, adding ten grains of black pepper, two grains of pimento (allspice) and a small piece of bay leaf.

In a separate pot cook 2-3 oz dried mushrooms (boletus) in two cups water. Pour both the vegetables and mushroom stocks through a sieve and mix together. Now add an appropriate amount of soured beet juice (3/4 pint juice for about 2½ pints stock). Heat the borsch until it starts to boil, but not more. If the colour of the borsch is not right, it may be corrected with the juice of a fresh beet, grated to a pulp.

Flavour the borsch very carefully. Its final flavour depends on individual preferences. Apart from salt, the taste may be corrected with a little sugar. The acidity may be enhanced with a little glass of dry red wine or lemon juice, but never with vinegar.

About 15 minutes before serving, add a crushed garlic clove, which gives it an interesting taste and aroma.