Bigos

500 g of pork (e.g. neck) 200 g of sausage 1 onion 2 tablespoons of vegetable oil 3 cups of broth or water 30 g dried porcini mushrooms 2 tablespoons of plum jam or a few dried plums 1 apple (e.g. Reneta or Antonówka) - optional 1 kg of sauerkraut 1 tablespoon of tomato paste 1 tablespoon of flour 1 tablespoon of butter SPICES 1 bay leaf, 2 allspice, 1 teaspoon of cumin, 1 tablespoon of marjoram PREPARATION Cut the meat into cubes. Cut the onion into cubes and fry in oil in a large pot. Add the meat and fry it thoroughly. Pour 2 cups of hot broth or water with salt and pepper and bring to a boil. Then add the broken dried mushrooms, cover, reduce the heat and cook for about 45 minutes. Add bay leaf, allspice, cumin, marjoram, plum jam or chopped plums, peeled and diced apple and mix. Add the squeezed sauerkraut and a glass of water and mix. Cover and cook for approx. 15 minutes. Peel the skin of the sausage, cut it into cubes and fry it in a pan. Add to the cabbage and cook for about 30 minutes. At the end, add tomato paste. Fry the flour in a dry frying pan, when it starts to brown, add a tablespoon of butter and stir until the butter melts. Keeping the pan on the heat, gradually add a few tablespoons of cabbage, stirring constan Fry the flour in a dry frying pan, when it starts to brown, add a tablespoon of butter and stir until the butter melts. Keeping the pan on the heat, gradually add a few tablespoons of cabbage, stirring constantly. Pour the contents of the pan back into the pot, mix and bring to a boil. Enjoy your meal [End] [end] [end]