Bigos
Bigos is a slow-cooked Polish stew of fresh cabbage and sauerkraut with meat, sausage, mushrooms and prunes. The ingredients gradually come together into a thick, rich stew as excess liquid evaporates and the cabbage softens.
Another 30 minutes - wait
How to make it
Prepared 0 of 6 steps
Prepare the mushroom soak
Soak the mushrooms in 250 ml of hot water for 30 minutes. Finely chop the fresh cabbage and slightly squeeze out any excess liquid from the sauerkraut, cutting it shorter if the threads are very long. Do not add the brine to the dish separately.
Fry the meat
Cut the pork into 3 cm cubes and the bacon into small pieces. In a large heavy pot, melt the fat and fry the pork in batches for about 5-6 minutes each. Remove, then fry the bacon with chopped onions for 7-8 minutes in the remaining fat.
Prepare the mushroom broth
Remove the soaked mushrooms and chop them. Strain the broth through a fine paper filter, not pouring over the sand-like sediment. Stir in the tomato paste to the onions for 1 minute, then add the wine and let it boil for 2 minutes.
Begin slow cooking
Return the pork, add both types of cabbage, mushrooms, strained broth, beef stock, bay leaves, allspice, and slightly crushed juniper berries. Simmer under a loose lid for 90 minutes, stirring every 15-20 minutes.
Add the sausage and prunes
Cut the kielbasa into rounds, halve the prunes, and add them to the cabbage along with black pepper. Cook for another 40-50 minutes until the pork is tender and the cabbage is soft. Add salt only after tasting, not exceeding the specified amount.
Reduce to desired consistency
Remove the bay leaves. If there is too much liquid, simmer uncovered for the last 10-15 minutes, stirring frequently from the bottom. Bigos should be a rich and thick stew, not a soup. Serve without potatoes, bread, or fresh green garnish.
Little hint
The sauerkraut, bacon, and sausage are already salty, so taste at the end after evaporation. When reheating, a thick Bigos can easily stick to the bottom: add a little hot water and stir gently over low heat.
Frequently asked questions
What should I watch out for when cooking?
The sauerkraut, bacon, and sausage are already salty, so taste at the end after evaporation. When reheating, a thick Bigos can easily stick to the bottom: add a little hot water and stir gently over low heat.
How should I prepare the ingredients?
Soak the mushrooms in 250 ml of hot water for 30 minutes. Finely chop the fresh cabbage and slightly squeeze out any excess liquid from the sauerkraut, cutting it shorter if the threads are very long. Do not add the brine to the dish separately.
