Bigos (Polish hunter’s stew)

Based on 8 ratings
Christian

Christian

instagram.com/deepfriedtiger

Test Kitchen Manager and Chef at Kitchen Stories

“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 👌
130
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
10 g dried porcini mushrooms
225 ml water (warm)
onion
1 clove garlic
prunes
75 g smoked bacon
300 g kielbasa
450 g pork neck
350 g tomatoes
300 g sauerkraut
700 g white cabbages
1 tsp juniper berry
½ tsp caraway seed
75 g tomato paste
500 ml beef stock
salt
pepper
vegetable oil (for frying)
bread (for serving)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
531
Protein
37 g
Fat
38 g
Carb
8 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.
    • 10 g dried porcini mushrooms
    • 225 ml water (warm)
    • onion
    • 1 clove garlic
    • prunes
    • 75 g smoked bacon
    • 300 g kielbasa
    • 450 g pork neck
    • 350 g tomatoes
    • 300 g sauerkraut
    • 700 g white cabbages
    • 1 tsp juniper berry
    • ½ 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.
    • 75 g tomato paste
    • 500 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!