Bigos
Bigos is one of the most well-known dishes of Polish cuisine, often referred to as Polish hunter's stew. This rich and flavorful stew is made with sauerkraut, various meats, and smoked sausage, slow-cooked for hours. The special thing about Bigos is that the flavors meld even better if allowed to rest overnight. Polish families traditionally prepare it during winter holidays and often serve it with fresh bread or boiled potatoes.
Ingredients for this recipe
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Preparation Steps
1
Rinse the sauerkraut thoroughly, then chop it into smaller pieces. Shred the white cabbage.
2
Heat the oil in a large pot or Dutch oven over medium heat. Sauté the finely chopped onion and garlic until softened and fragrant.
3
Add the diced beef and pork to the pot, and brown on all sides.
4
Add the sliced smoked sausage and mix with the meat. Stir in the tomato paste and cook for another 2 minutes.
5
Add the sauerkraut, shredded white cabbage, and dried mushrooms. Pour in the red wine and enough water to cover the ingredients.
6
Add the bay leaves, salt, and pepper. Bring to a simmer, then reduce the heat to low, cover, and cook for 2-3 hours, stirring occasionally, until the meat is tender and the flavors have melded.
7
Taste and adjust seasoning with more salt, pepper, or a pinch of sugar if desired. Let it rest for a few hours or overnight to allow the flavors to develop further.
8
Serve hot with fresh bread or boiled potatoes.
