Once cooled, transfer the bigos to the cellar or refrigerator. The next day, heat it again, and when it’s hot—this is my grandfather's trick—add 1/3 cup of cognac or plum liqueur.

Today, ‘bigos’ – often referred to in English as ‘hunter’s stew’ – is a sauerkraut stew and a dish you should really consider putting on your ‘must try’ list if you are on a quest to explore local ...