📝 About This Recipe
Widely considered the national dish of Poland, Bigos is a rich, soul-warming stew that dates back to the medieval hunting traditions of the Polish nobility. This 'Hunter’s Stew' is a masterful symphony of fermented sauerkraut, fresh cabbage, and a smoky medley of forest mushrooms and assorted meats. Its flavor is famously complex—tangy, savory, and slightly sweet—and it is one of the rare dishes that actually tastes better each time it is reheated.
🥗 Ingredients
The Cabbage Base
- 1 kg Sauerkraut (rinsed if too sour, drained and roughly chopped)
- 800 g Fresh Green Cabbage (shredded finely)
- 40 g Dried Porcini Mushrooms (soaked in 2 cups hot water, liquid reserved)
The Meat Medley
- 500 g Pork Shoulder (cut into 1-inch cubes)
- 400 g Smoked Kielbasa (sliced into half-moons)
- 200 g Smoked Bacon (Boczek) (diced)
- 300 g Beef Chuck (cut into 1-inch cubes)
Aromatics and Flavorings
- 2 large Yellow Onions (finely diced)
- 4 pieces Garlic Cloves (minced)
- 10-12 pieces Pitted Prunes (thinly sliced)
- 3 tablespoons Tomato Paste
- 1 cup Dry Red Wine (such as Cabernet or Merlot)
- 3 pieces Bay Leaves
- 5 pieces Allspice Berries (whole)
- 4 pieces Juniper Berries (crushed slightly)
- 2 tablespoons Lard or Vegetable Oil (for searing)
👨🍳 Instructions
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1
Begin by soaking the dried mushrooms in 2 cups of boiling water for at least 30 minutes. Once soft, remove the mushrooms and slice them into strips, reserving the dark soaking liquid for later.
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2
In a very large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of lard over medium-high heat. Brown the pork and beef cubes in batches until deeply caramelized on all sides. Remove and set aside.
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3
In the same pot, add the diced bacon. Fry until the fat renders and the bacon is crispy. Add the sliced kielbasa and cook for 5 minutes until browned.
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4
Add the onions to the pot with the meats. Sauté for 6-8 minutes until translucent and golden, picking up the browned bits (fond) from the bottom of the pot.
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5
Stir in the minced garlic and tomato paste. Cook for 2 minutes until the paste darkens slightly in color.
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6
Deglaze the pot with the red wine, scraping the bottom vigorously. Let the wine simmer and reduce by half.
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7
Add the shredded fresh cabbage and a pinch of salt. Stir well and cook for 10 minutes until the cabbage begins to wilt.
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8
Incorporate the sauerkraut, sliced mushrooms, mushroom soaking liquid (leaving any grit behind), bay leaves, allspice, juniper berries, and sliced prunes.
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9
Return the browned beef and pork to the pot. Add enough water or beef stock just to barely cover the ingredients. Stir everything together.
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10
Bring to a boil, then reduce the heat to the lowest setting. Cover the pot and simmer gently for 2.5 to 3 hours. Stir occasionally to ensure the bottom doesn't scorch.
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11
After 3 hours, the meat should be meltingly tender and the liquid should be thick and glossy. Taste and season with salt and plenty of freshly ground black pepper.
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12
For the most authentic experience, allow the Bigos to cool completely and refrigerate overnight. Reheat it the next day before serving to allow the flavors to fully mature.
💡 Chef's Tips
If your sauerkraut is extremely salty or sour, rinse it once under cold water and squeeze dry before adding to the pot. Authentic Bigos should be thick, not soupy; if it's too watery at the end, simmer uncovered for the last 30 minutes. Don't skip the prunes—they provide a subtle sweetness that balances the acidity of the sauerkraut and the saltiness of the meats. This dish freezes beautifully; make a double batch and keep portions for a quick, hearty winter meal. Traditionalists say Bigos should be cooked over three days, reheating it for an hour each day to deepen the flavor profile.
🍽️ Serving Suggestions
Serve in a hollowed-out loaf of crusty sourdough or rye bread for a rustic presentation. Pair with a cold glass of Polish Pilsner or a chilled shot of Zubrówka (Bison Grass Vodka). A side of boiled potatoes tossed in butter and fresh dill is a classic accompaniment. Offer a dollop of thick sour cream on the side to cut through the richness of the meats. Always serve with extra slices of dark rye bread to soak up the savory juices.