t ), ▁which ▁may ▁im part ▁a ▁re dd ish ▁h ue ▁to ▁the ▁ste w . ▁ ▁is ▁often ▁slightly ▁swe eten ed ▁with ▁sugar , ▁h oney , ▁ra is ins , ▁pr unes ▁or ▁pl um ▁but ter ▁known ▁in ▁Polish ▁as ▁. ▁ ▁Trad itionally , ▁ ▁is ▁ste wed ▁in ▁a ▁ca uld ron ▁over ▁an ▁open ▁fire ▁or ▁in ▁a ▁large ▁pot ▁on ▁a ▁st ove , ▁but ▁it ▁may ▁also ▁be ▁prepared ▁in ▁an ▁electric ▁slow ▁cook er . ▁The ▁contents ▁should ▁be ▁stir red ▁from ▁time ▁to ▁time , ▁to ▁prevent ▁sc orch ing , ▁which ▁may ▁im part ▁a ▁bitter ▁taste ▁to ▁the ▁entire ▁batch . ▁ ▁is ▁considered ▁best ▁after ▁it ▁has ▁been ▁repeatedly ▁re fr iger ated ▁and ▁re he ated ▁to ▁allow ▁the ▁flav ors ▁to ▁f use . ▁ ▁Vari eties ▁ ▁The ▁flexible ▁and ▁forg iving ▁reci pe ▁for ▁ ▁allows ▁a ▁great ▁number ▁of ▁variants , ▁often ▁simply ▁using ▁what ▁ing red ients ▁are ▁at ▁hand . ▁It ▁is ▁often ▁claimed ▁that ▁there ▁are ▁as ▁many ▁reci pes ▁as ▁there ▁are ▁cook s ▁in ▁Poland . ▁ ▁In ▁the ▁region ▁of ▁Gre ater ▁Poland , ▁ ▁typically ▁contains ▁tom ato ▁paste ▁and ▁is ▁season ed ▁with ▁gar lic ▁and ▁mar jor am . ▁K uy av ian ▁ ▁is ▁often ▁made ▁from ▁red ▁cab bage ▁as ▁well ▁as ▁white . ▁In ▁S iles ia , ▁it ▁is ▁usually ▁mixed ▁with ▁ ▁or ▁, ▁that ▁is , ▁small ▁plain