Bigos (Polish Hunter's Stew), · 10 servings

Soak 355 ml dried mushrooms (porcini or other forest mushrooms) in 355 ml water, for soaking for about 1 h.

Simmer the mushrooms in their soaking water in a small pot until tender, watching it as it likes to boil over. Lift them out, chop them and keep the liquid.

Season 250 g pork shoulder and 250 g beef chuck with 5 ml salt, for the meat and black pepper, for the meat.

Heat 30 to 44 ml oil in a large heavy pot over medium-high heat and brown the meat in batches. Lift it out onto a plate.

Add 6 slices smoked bacon to the pot and let it render for a few minutes.

Add 1 large onion and 225 g button mushrooms and fry until golden, about 3 min.

Add 1 head small head of white cabbage, the browned meat and the chopped dried mushrooms with their cooking liquid. Stir in 500 g smoked kielbasa, 250 ml chicken, beef or vegetable stock, 170 g tomato paste, 10 ml salt, 4 to 5 leaves bay leaves, 1 clove garlic, 10 whole black peppercorns, 10 whole allspice berries and 2.5 ml ground black pepper.

Cover and cook over medium-low heat, stirring now and then, for about 15 min.

Stir in 1500 g sauerkraut and 6 pitted prunes, cover and cook gently for 1 h 30 min, stirring from time to time so nothing sticks.

Take off the heat, cool, and refrigerate overnight.

The next day, bring it back to a gentle simmer and cook about 1 h, uncovered if there is a lot of liquid. Taste: add a splash of the sauerkraut juice if it needs more tang, or salt if flat. Repeat on the third day for the best bigos.