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Bigos (Polish hunter’s stew)

Bigos (Polish hunter’s stew)

Based on 14 ratings
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Christian Ruß

Christian Ruß

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/deepfriedtiger
"Bigos is a Polish sauerkraut stew loaded with different kinds of chopped meats. If you have the time, I recommend cooking bigos one day ahead of when you plan to serve it, as it develops the best flavors if it can rest overnight."
Difficulty
Easy 👌
Preparation
130 min
Baking
0 min
Resting
0 min

Ingredients

2Servings
3⅓ g
dried porcini mushrooms
75 ml
water (warm)
onion
clove
garlic
1
prunes
25 g
smoked bacon
100 g
kielbasa
150 g
pork neck
116⅔ g
tomatoes
100 g
sauerkraut
233⅓ g
white cabbages
tsp
juniper berry
tsp
caraway seed
25 g
tomato paste
166⅔ ml
beef stock
salt
pepper
vegetable oil (for frying)
bread (for serving)
MetricImperial

Utensils

bowl, cutting board, knife, sieve, mortar and pestle, frying pan, rubber spatula, pot (large)

How-To Videos

See all
homemade-sauerkraut

Homemade sauerkraut

homemade-beef-stock

Homemade beef stock

how-to-chop-cabbage

How to chop cabbage

Nutrition per serving

Cal531
Fat38 g
Protein37 g
Carb8 g
  • Step 1/ 4

    Add dried porcini mushrooms and warm water to a bowl and let mushrooms soak. Finely chop onion, garlic, and dried plums. Dice smoked bacon, cabanossi, pork neck, and tomatoes. Drain sauerkraut in a sieve, slice white cabbage, and crush juniper berries and caraway seeds together in a mortar.
    • 3⅓ g dried porcini mushrooms
    • 75 ml water (warm)
    • onion
    • clove garlic
    • 1 prunes
    • 25 g smoked bacon
    • 100 g kielbasa
    • 150 g pork neck
    • 116⅔ g tomatoes
    • 100 g sauerkraut
    • 233⅓ g white cabbages
    • tsp juniper berry
    • tsp caraway seed
    • bowl
    • cutting board
    • knife
    • sieve
    • mortar and pestle

    Add dried porcini mushrooms and warm water to a bowl and let mushrooms soak. Finely chop onion, garlic, and dried plums. Dice smoked bacon, cabanossi, pork neck, and tomatoes. Drain sauerkraut in a sieve, slice white cabbage, and crush juniper berries and caraway seeds together in a mortar.

  • Step 2/ 4

    In a frying pan over medium heat, add smoked bacon and fry for approx. 3 min. Add onion, garlic, and crushed spices. Fry for approx. 3 min. more, then set aside.
    • frying pan
    • rubber spatula

    In a frying pan over medium heat, add smoked bacon and fry for approx. 3 min. Add onion, garlic, and crushed spices. Fry for approx. 3 min. more, then set aside.

  • Step 3/ 4

    Heat vegetable oil in a large pot over medium-high heat and add pork neck. Fry for approx. 2 – 3 min., or until browned on all sides. Add white cabbage and fry for approx. 10 min., then add tomato paste and stir to combine. Add fried bacon and onion mixture, sauerkraut, tomatoes, and beef stock. Stir to combine and bring to a simmer. Reduce to medium-low heat, cover, and let the stew simmer for approx. 30 min.
    • 25 g tomato paste
    • 166⅔ ml beef stock
    • vegetable oil (for frying)
    • pot (large)

    Heat vegetable oil in a large pot over medium-high heat and add pork neck. Fry for approx. 2 – 3 min., or until browned on all sides. Add white cabbage and fry for approx. 10 min., then add tomato paste and stir to combine. Add fried bacon and onion mixture, sauerkraut, tomatoes, and beef stock. Stir to combine and bring to a simmer. Reduce to medium-low heat, cover, and let the stew simmer for approx. 30 min.

  • Step 4/ 4

    Drain porcini mushrooms, reserving the liquid. Chop mushrooms and add to the pot, along with the mushroom stock, cabanossi, and dried plums. Cover the pot and let the stew simmer for approx. 1 hr. longer Season with salt and pepper to taste and serve bigos with fresh bread. Enjoy!
    • salt
    • pepper
    • bread (for serving)

    Drain porcini mushrooms, reserving the liquid. Chop mushrooms and add to the pot, along with the mushroom stock, cabanossi, and dried plums. Cover the pot and let the stew simmer for approx. 1 hr. longer Season with salt and pepper to taste and serve bigos with fresh bread. Enjoy!

  • Enjoy your meal!

    Bigos (Polish hunter’s stew)

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