Bigos, a form of sauerkraut, is a national dish from which country?
Sauerkraut an exceptionally sour product, which is then "corrected" by adding 30-50% more fresh cabbage and fermenting the mix again. The flavor additives like apples, beets, cranberries and sometimes even watermelons are usually introduced at this step. Sauerkraut may be used as a filling for Polish "pierogi", Ukrainian "varenyky", Russian "pirogi" and "pirozhki". Sauerkraut is also the central ingredient in traditional soups, such as "shchi" (a national dish of Russia), "kwaśnica" (Poland), "kapustnica" (Slovakia), and "zelňačka" (Czech Republic). It is an ingredient of Polish "bigos" (a hunter's stew). In Germany, cooked sauerkraut is often flavored with juniper berries or caraway seeds;
Sauerkraut apples and white wine are added in popular variations. Traditionally it is served warm, with pork (e.g. "eisbein", "schweinshaxe", "Kassler") or sausages (smoked or fried sausages, "Frankfurter Würstchen", Vienna sausages, black pudding), accompanied typically by roasted or steamed potatoes or dumplings ("knödel" or "schupfnudel"). Similar recipes are common in other Central European cuisines. The Czech national dish "vepřo knedlo zelo" consists of roast pork with "knedliky" and sauerkraut. In France, sauerkraut is the main ingredient of the Alsatian meal "choucroute garnie" (French for "dressed sauerkraut"), sauerkraut with sausages (Strasbourg sausages, smoked Morteau or Montbéliard sausages), charcuterie (bacon, ham, etc.), and