Bigos
Submitted by marlon
Bigos, Poland’s legendary hunter’s stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.
YIELD
8 servingsPREP
1 hrsCOOK
READY
4 hrsThey call it Poland’s national dish, and one taste tells you why. Bigos is a celebration in a pot.
Sauerkraut and fresh cabbage form the tangy, earthy base. Then come the meats: roast pork, roast beef, boiled ham, and sausage, all cubed and layered in. Dried boletus mushrooms add a deep woodsy flavor, while prunes and apple bring a subtle sweetness that balances the sour kraut. Juniper berries, bay leaf, and peppercorns round out the spice, and a splash of dry red wine ties everything together with a touch of honey.
Here’s the beautiful thing about bigos: it gets better every day. Make it today, reheat it tomorrow, and by day three you’ll understand why Polish grandmothers guard their recipes like treasure.
Pro Tips
- Soak the dried boletus mushrooms for at least 15 minutes and save that soaking liquid; it’s pure umami
- Use leftover roast meats if you have them; bigos was traditionally a way to use up what was on hand
- Stir frequently near the end to prevent sticking as the liquid reduces
- Serve with thick slices of dark wholemeal bread to soak up every drop
Ingredients
Directions
Drain the excess juices form the sauerkraut (if necessary: chop it finely).
Chop the cabbage, pour boiling water over it and drain.
Rinse the mushrooms, cover with a little warm water and leave to soak for 15 minutes.
Cook the mushrooms in their soaking liquid for 30 minutes, drain and cut into strips.
Keep the mushroom stock.
Peel the apples and cut into cubes.
Peel and chop the onions, lightly fry them in 1 tablespoon of lard.
Put the cabbage and the sauerkraut into a large saucepan, add onions, mushrooms, mushroom stock, apples, prunes, juniper, bay leaf and peppercorns.
Add boiling water, cover and cook (low heat) for 1½ hours.
Cut the meats into cubes.
Slice the sausage and fry it lightly in lard.
Add all to the pan.
Pour the wine in, add honey and cook for a further 40 minutes.
Stir frequently taking care not to burn it.
Serve hot with wholemeal bread.
Remarks: roast duck or venison and roasting gravies can be added to bigos.
Bigos can be reheated for several days.
It’s flavour improves as it matures, tastes best on the third day.
Comments
Great recape but I'd say a Wine is not necessery, because usually it's served to vodka and it'll be to much. but anyway: great taste, great deed to put bigos-the regional polish meal- to this site! well done! enjoy everyone! worth of efort and your time-i