Bigos (Polish Hunter's Stew)
Bigos (Polish Hunter's Stew)
Ingredients
For the Stew
- 1/2 ounce dried porcini mushrooms
- 1 pound Polish sausage (kielbasa), sliced into 1/2-inch rounds
- 8 ounces bacon, diced
- 1 tablespoon butter
- 2 pounds sauerkraut, drained and rinsed
- 1 head green cabbage, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup dried plums (prunes), chopped
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 2 cups water, or as needed
Instructions
- 1
Rehydrate the dried porcini mushrooms: Place the 1/2 ounce (14 g) dried porcini mushrooms in a small bowl. Pour about 1 cup of hot water over them and let them rehydrate for at least 20 minutes. Once rehydrated, remove the mushrooms, reserving the liquid. Chop the rehydrated mushrooms.
⏱️ 20 min
- 2
Prepare the meats: Slice the Polish sausage (kielbasa) into 1/2-inch rounds and dice the bacon.
⏱️ 5 min
- 3
Start the cabbage base: In a large, heavy-bottomed pot or Dutch oven, melt the 1 tablespoon of butter over medium heat. Add the drained and rinsed sauerkraut and the chopped green cabbage. Cook, stirring occasionally, for about 10-15 minutes until the cabbage starts to soften.
⏱️ 15 min
- 4
Cook the bacon: In a separate large skillet, fry the diced bacon over medium-high heat until crispy. Using a slotted spoon, transfer the cooked bacon to the pot with the cabbage. Leave the bacon fat in the skillet.
⏱️ 10 min
- 5
Cook the sausage: In the same skillet with the bacon fat, add the sliced Polish sausage. Fry until browned on both sides, about 5-7 minutes. Transfer the cooked sausage to the pot with the cabbage and bacon.
⏱️ 7 min
- 6
Sauté aromatics and dried fruit: In the same skillet, add the diced onion. Sauté until softened, about 5 minutes. Add the minced garlic, chopped dried plums (prunes), and the chopped rehydrated porcini mushrooms. Sauté for another 2-3 minutes until fragrant.
⏱️ 8 min
- 7
Combine and simmer: Add the sautéed onion, garlic, plums, and mushrooms from the skillet to the large pot with the other ingredients. Season with 1/2 teaspoon of black pepper and 1 teaspoon of paprika. Pour in the reserved mushroom rehydration liquid (straining it through a fine-mesh sieve if desired to remove any grit) and 2 cups of fresh water. Stir everything together. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and simmer for at least 1 1/2 to 2 hours, or longer, to allow the flavors to meld. Stir occasionally to prevent sticking and add more water if the stew becomes too dry.
⏱️ 120 min
Kitchen Tools
Nutrition Facts (per serving)
Bigos (Polish Hunter's Stew)
For the Stew
- 1/2 ounce dried porcini mushrooms
- 1 pound Polish sausage (kielbasa), sliced into 1/2-inch rounds
- 8 ounces bacon, diced
- 1 tablespoon butter
- 2 pounds sauerkraut, drained and rinsed
- 1 head green cabbage, chopped
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup dried plums (prunes), chopped
- 1/2 teaspoon black pepper, or to taste
- 1 teaspoon paprika
- 2 cups water, or as needed
Instructions
- 1
Rehydrate the dried porcini mushrooms: Place the 1/2 ounce (14 g) dried porcini mushrooms in a small bowl. Pour about 1 cup of hot water over them and let them rehydrate for at least 20 minutes. Once rehydrated, remove the mushrooms, reserving the liquid. Chop the rehydrated mushrooms.
⏱️ 20 min - 2
Prepare the meats: Slice the Polish sausage (kielbasa) into 1/2-inch rounds and dice the bacon.
⏱️ 5 min - 3
Start the cabbage base: In a large, heavy-bottomed pot or Dutch oven, melt the 1 tablespoon of butter over medium heat. Add the drained and rinsed sauerkraut and the chopped green cabbage. Cook, stirring occasionally, for about 10-15 minutes until the cabbage starts to soften.
⏱️ 15 min - 4
Cook the bacon: In a separate large skillet, fry the diced bacon over medium-high heat until crispy. Using a slotted spoon, transfer the cooked bacon to the pot with the cabbage. Leave the bacon fat in the skillet.
⏱️ 10 min - 5
Cook the sausage: In the same skillet with the bacon fat, add the sliced Polish sausage. Fry until browned on both sides, about 5-7 minutes. Transfer the cooked sausage to the pot with the cabbage and bacon.
⏱️ 7 min - 6
Sauté aromatics and dried fruit: In the same skillet, add the diced onion. Sauté until softened, about 5 minutes. Add the minced garlic, chopped dried plums (prunes), and the chopped rehydrated porcini mushrooms. Sauté for another 2-3 minutes until fragrant.
⏱️ 8 min - 7
Combine and simmer: Add the sautéed onion, garlic, plums, and mushrooms from the skillet to the large pot with the other ingredients. Season with 1/2 teaspoon of black pepper and 1 teaspoon of paprika. Pour in the reserved mushroom rehydration liquid (straining it through a fine-mesh sieve if desired to remove any grit) and 2 cups of fresh water. Stir everything together. Bring the stew to a gentle simmer, then reduce the heat to low, cover the pot, and simmer for at least 1 1/2 to 2 hours, or longer, to allow the flavors to meld. Stir occasionally to prevent sticking and add more water if the stew becomes too dry.
⏱️ 120 min