Tom's Proletarian Kitchen

  Poland: Stew, Schabowy, and Solidarity Bigos: Stew of Solidarity Bigos (Hunter’s Stew) A hearty Polish stew with meat, sauerkraut, and vegetables, often considered Poland’s national dish. Ingredients (Serves 6-8): 1 kg sauerkraut, drained and rinsed 500g fresh cabbage, shredded 300g pork shoulder, cubed 200g smoked sausage (kiełbasa), sliced 200g bacon, chopped 1 large onion, diced 2 cloves garlic, minced 200g mushrooms, sliced 2 apples, peeled and diced 2 cups beef or vegetable broth 1 cup dry red wine (optional) 2 tbsp tomato paste 2 bay leaves 5 allspice berries 1 tsp caraway seeds Salt and pepper to taste 2 tbsp vegetable oil Instructions: Prep Sauerkraut: Rinse sauerkraut to reduce sourness, drain, and set aside. Cook Meats: In a large pot, heat oil over medium heat. Brown pork cubes and bacon, then add sausage. Remove meats and set aside. Sauté Vegetables: In the same pot, sauté onion and garlic until soft. Add mushrooms and cook until browned. Combine Ingredients: Return m...

  Poland: Stew, Schabowy, and Solidarity Poland’s story is one of spectacular rises and devastating falls. For centuries, the Polish–Lithuanian Commonwealth (1569–1795) dominated Central and Eastern Europe, not just in size but in its unusual degree of religious and ethnic tolerance, notably fostering the world’s largest Jewish community. However, by the late 18th century, internal strife and external aggression led to its complete dismemberment, known as the Partitions of Poland (1772–1795), when the nation was carved up by the Russian Empire, the Kingdom of Prussia, and the Austrian Habsburg Monarchy. For 123 years, Poland existed only in the hearts and minds of its people, a culture kept alive through language, faith, and, especially, the kitchen. The Great War offered a brutal opportunity. After World War I, the Second Polish Republic was reborn in 1918, but this fragile independence quickly gave way to political upheaval. By the 1930s, Poland was under the authoritarian Sanacj...