Specialities of Gregory
Gregory's Bigos
- 1 green cabbage
- 1/2 kg of sauerkraut
- 1 medium can of tomato paste
- 1/2 kg smoked bacon
- 1/2 kg pork
- 1/2 kg sausage (the best is Polish one - kielbasa)
- 2 large onions
- 3 carrots
- 2 cloves of fresh garlic
- dried mashrooms
- pimento, bay leaf, salt, pepper
Wash cabbage and chop very finely. Put in a big pot with cut sauerkraut and chopped carrots and add some water. Boil it. Chop pork meat and fry it until cooked. Cut bacon and sausage and fry them with chopped onions and garlic cloves.
Fried meat, sausage and bacon add to the main pot with cabbage. Cut soaked dried mashrooms and add to the pot. Add tomato paste and spices. Leave it to stew for at least 1 hour. Traditional bigos was cooked for three days.
Can be served with fresh bread or potatos.
Ukrainian Borscht
- 1 liter of beef broth
- 1/2 kg slice of beef
- 1/2 kg smoked bacon
- 1 large onion, peeled, quartered
- 4 large beets, peeled, chopped
- 4 carrots, peeled, chopped
- 3 potatos
- 1/2 chopped celeriac
- 1/2 thinly sliced cabbage
- dill
- sour cream
- pimento, bay leaf, salt and pepper
Bring beef broth with meat and onion to boil in large pot. Reduce heat, cover, and simmer until meat is tender, about 1 hour 30 minutes. Take out meat and chop, discart any bones. But the meat back into the pot, add beets, carrots, cabbage, celeriac and potatos; bring to boil. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes. Season to taste with salt and pepper. Ladle soup into bowls. Top with sour cream and chopped dill.