Taste of the Ukraine: Classic sauerkraut dish is simmered in culture By Mat Schaffer Wednesday, September 13, 2006 When Tania Vitvitsky is making bigos, you smell it as soon as you walk through the front door. This classic sauerkraut and pork stew announces itself with a distinctive pungent aroma that portends its bold, tart flavors. “I grew up eating Ukrainian food,” said Vitvitsky, executive director of Sabre Foundation, a Cambridge-based organization that distributes donated books to developing countries. “But I warn you, this is a cross-cultural dish, and some people consider it Polish. My parents are from a part of...