Bigos (Polish Hunter's Stew)
Bigos, one of Poland's most well-known national dishes, was a favorite of hunters in the Middle Ages. The dish is special because it combines different meats and cabbage into a rich, flavorful stew. During the long cooking time, the flavors blend perfectly, resulting in a warm and filling meal that is traditionally served with fresh bread. Bigos is the perfect choice for family gatherings and cold winter days when you crave a truly satisfying dish.
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Ingredients for this recipe
Servings: 6
800
g
Sauerkraut
500
g
Fresh Cabbage
300
g
Smoked Sausage
500
g
Pork (Shoulder or Ham)
300
g
Beef
50
g
Dried Mushrooms
2
Onions
3
cloves
Garlic
50
g
Tomato Paste
3
Bay Leaves
5
Juniper Berries
200
ml
Red Wine
30
ml
Oil or Lard
1
tsp
Salt
1
tsp
Black Pepper
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Preparation Steps
1
Soak the dried mushrooms in warm water for at least 30 minutes. Drain and set aside.
2
Chop the onions and garlic. In a large pot or Dutch oven, heat the oil or lard and sauté the onions until translucent.
3
Add the diced pork and beef and brown on all sides. Season with salt and pepper.
4
Add the sauerkraut, thinly sliced fresh cabbage, sliced smoked sausage, and the soaked mushrooms.
5
Add the bay leaves and juniper berries, then pour in the red wine and a little water. Stir in the tomato paste.
6
Cover the pot and simmer over low heat for 2-3 hours, stirring occasionally. Add more water if needed.
7
The stew tastes even better the next day. Reheat before serving and serve with fresh bread.
