Sumptuous Polish Dinner Feast: Pierogi, Bigos, and Zurek Soup

Allergens

Gluten, Dairy, Eggs

Ingredients

• For Pierogi Dough:
• 2 cups all
• purpose flour
• 1 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1 tablespoon vegetable oil
• Water, as needed
• For Pierogi Filling:
• 2 cups mashed potatoes
• 1 cup finely chopped sauerkraut
• 1 cup shredded cheddar cheese
• 1/2 cup cooked and crumbled kielbasa sausage
• Salt and pepper, to taste
• For Bigos Stew:
• 1 pound wild mushrooms, sliced
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1/2 cup white wine vinegar
• 1/4 cup tomato paste
• 1/4 cup water
• Salt and pepper, to taste
• For Zurek Soup:
• 6 cups chicken broth
• 1/2 pound kielbasa sausage, sliced
• 1/2 cup rye flour
• 1 tablespoon marjoram
• 2 cloves garlic, minced
• 1 teaspoon salt

Instructions

1. Prepare the pierogi dough by combining the flour and salt in a large bowl. In another bowl, whisk together the egg, sour cream, and vegetable oil. Gradually add the wet ingredients to the dry, mixing until a dough forms. Add water as needed to achieve the desired consistency. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
2. Meanwhile, prepare the pierogi filling by combining the mashed potatoes, sauerkraut, cheddar cheese, kielbasa sausage, salt, and pepper. Set aside.
3. Roll out the pierogi dough on a floured surface and cut into circles using a biscuit cutter or glass. Place a spoonful of filling in the center of each circle, then fold over to create a crescent shape. Seal the edges and set aside on a floured tray.
4. Bring a large pot of salted water to a boil. Cook the pierogi in batches for 3 4 minutes or until they float to the surface, then remove with a slotted spoon and place on a plate. Keep warm.
5. For the bigos stew, heat oil in a large pan over medium heat. Add the onion and garlic and cook until softened. Stir in the wild mushrooms, white wine vinegar, tomato paste, water, salt, and pepper. Simmer for 20 minutes or until the mushrooms are tender.
6. For the zurek soup, bring the chicken broth to a boil in a large pot. Add the sliced kielbasa sausage and cook for 5 minutes. In another bowl, whisk together the rye flour, marjoram, garlic, and salt. Gradually add this mixture to the simmering broth, stirring constantly until thickened.
7. To serve, place the cooked pierogi on a platter, surrounded by the bigos stew. Ladle the zurek soup around the edge of the plate.

Chef’s Insight

The combination of flavors and textures in this Polish dinner feast is truly exceptional. Each course complements the other, creating a harmonious and satisfying meal that will impress your guests.

Notes

Make sure to use high-quality ingredients for the best flavor and texture. Fresh mushrooms are preferable for the bigos stew, but dried or canned varieties can be used if fresh are not available.