Traditional Polish Bigos Stew Recipe

Ingredients

500g sauerkraut
200g fresh white cabbage
200g pork shoulder
200g beef
100g smoked bacon
2 Polish sausages
1 large onion, chopped
2 cloves of garlic, minced
2 tablespoons vegetable oil
1 teaspoon caraway seeds
2 bay leaves
4 allspice berries
1 teaspoon black peppercorns
1 tablespoon sweet paprika
2 tablespoons tomato paste
200ml dry red wine
1 litre beef stock
Salt to taste
1 handful of dried mushrooms
2 plums, pitted and chopped
1 tablespoon honey

Steps and instructions

Rinse the sauerkraut under cold water and squeeze out excess water.
Finely shred the fresh white cabbage.
Cut pork shoulder and beef into small cubes.
Dice smoked bacon and slice the Polish sausages.
In a large pot, heat the vegetable oil over medium heat.
Add the chopped onion and minced garlic, and sauté until they become transparent.
Add the bacon and allow it to render its fat, then add the pork and beef. Cook until browned.
Add the sauerkraut, shredded white cabbage, caraway seeds, bay leaves, allspice berries, black peppercorns, sweet paprika, and tomato paste. Mix well.
Pour in the red wine, let it simmer for a while until the alcohol evaporates.
Add the beef stock, and bring to a simmer. Cover the pot and let it cook for about 1 hour.
Meanwhile, soak the dried mushrooms in warm water for about 30 minutes. After this, drain them and chop finely.
Add the Polish sausages, chopped mushrooms, chopped plums and honey to the pot. Stir and continue simmering for another hour, or until the meat is tender.
Season to taste with salt. If bigos is too thick, add more beef stock or water.
Let it cool down and then refrigerate overnight. This will allow the flavors to meld together.
Reheat before serving. Bigos is traditionally served with rye bread or mashed potatoes.

Tools for making

Large pot - Used to cook the bigos and hold all the ingredients.
Cutting board - Used for chopping and preparing the ingredients.
Knife - Essential for cutting and slicing the meat and vegetables.
Wooden spoon - Used for stirring and mixing the ingredients while cooking.
Measuring spoons - Needed to accurately measure the spices and tomato paste.
Measuring cup - Used to measure the red wine and beef stock.
Sieve - Used to rinse and drain the sauerkraut.
Bowl - Needed for soaking the dried mushrooms in warm water.
Refrigerator - Used to cool and store the bigos overnight for flavor development.

Recipe variations

Vegetarian/Vegan Option: Replace the pork shoulder, beef, bacon, and sausages with plant-based alternatives such as seitan, tempeh, or tofu.
Wild Game Variation: Substitute the beef with game meat like venison, boar, or rabbit for a richer and more rustic flavor.
Smoked Meat Variation: Use different types of smoked meats like smoked turkey, smoked ham, or smoked sausage to add a unique smoky flavor to the dish.
Spicy Twist: Add chopped chili peppers, such as jalapenos or habaneros, to give the bigos a spicy kick.
Mushroom Lover's Version: Increase the amount of dried mushrooms or add a variety of fresh mushrooms like porcini, chanterelles, or shiitake for a more earthy taste.
Root Vegetable Variation: Include diced root vegetables like carrots, parsnips, or turnips to add extra sweetness and texture to the dish.
Beer Braised Bigos: Substitute the red wine with your favorite beer for a unique flavor profile.
Herb-infused Bigos: Add fresh or dried herbs like thyme, rosemary, or marjoram to enhance the aroma and taste of the dish.
Seafood Twist: Replace the meat with seafood options like shrimp, scallops, or fish for a lighter and more delicate version of bigos.
Asian Fusion Variation: Incorporate Asian ingredients like soy sauce, ginger, and star anise to give the dish an Asian-inspired twist.

Recipe overview

Bigos, often referred to as a Polish Hunter's Stew, is a traditional and beloved Polish dish. It is a hearty and rich stew that brings together an assortment of meats, sausages, and sauerkraut, resulting in a truly unique and comforting dish. A beautiful amalgamation of savoury, sweet, and smoky flavours make this stew a must-try delicacy. The key to a great bigos is time; the longer it simmers, the more the flavours will meld together. It's even better when reheated the next day. This recipe might seem challenging due to the variety of ingredients, but the actual preparation and cooking process is straightforward. Serve it alongside rye bread or mashed potatoes for a fulfilling meal that will impress any guest. Expect a delightful taste adventure and a satisfyingly full stomach with this Bigos recipe.

Common questions

Can I use store-bought sauerkraut instead of making it from scratch?
Yes, you can use store-bought sauerkraut. Just make sure to rinse it under cold water and squeeze out the excess water before using it in the recipe.
Can I substitute the pork shoulder and beef with other meats?
Yes, you can use other meats such as veal, turkey, or even chicken. Just make sure to cut them into small cubes and adjust the cooking time accordingly.
Can I omit the bacon or use a substitute?
If you prefer not to use bacon, you can omit it from the recipe. However, it does add a smoky flavor. If you want to substitute it, you can use smoked ham or smoked turkey instead.
Can I use a different type of wine?
While dry red wine is traditional for this recipe, you can experiment with different types of wine to suit your taste. Just keep in mind that the flavor profile may change slightly.
Can I make bigos without mushrooms?
Yes, you can make bigos without mushrooms if you prefer. However, dried mushrooms add a unique earthy flavor to the dish. If you omit them, you may want to adjust the seasoning accordingly.
Can I freeze bigos?
Yes, you can freeze bigos. Allow it to cool completely, then transfer it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw and reheat thoroughly before serving.

Serving dishes and utensils

Cutting board - A sturdy cutting surface for chopping and slicing the ingredients.
Chef's knife - A sharp and versatile knife for cutting the meat, vegetables, and other ingredients.
Large pot - A spacious pot for cooking and simmering the bigos.
Wooden spoon - Ideal for stirring and mixing the ingredients in the pot.
Measuring spoons - To accurately measure the spices and other small quantities.
Measuring cups - For measuring liquids, such as wine and stock.
Sieve - Useful for rinsing and draining the sauerkraut.
Tongs - To handle the meat while browning and adding to the pot.
Ladle - For serving the bigos into bowls or plates.
Storage container - To store any leftover bigos in the refrigerator.

Origin stories

Bigos, often dubbed as Poland's National dish, has a history as rich as its hearty flavor. Its roots reach deep into the 14th century, when it is said to have been served at the grand wedding of Lithuanian Grand Duke Jogaila and Polish Queen Jadwiga. Legend has it that it was made to feed the armies before they went onto the battlefield, as the dish was not only nutritious but could also be made in large quantities and kept for days without spoiling. It's a dish that truly symbolizes community and unity, as it brings together a wide variety of ingredients, much like how a community is made up of diverse individuals. The recipe for bigos varies from region to region and even from family to family, adding an endearing personal touch to this hearty stew. Unlike most dishes, it is said that the flavor of bigos improves as it is reheated and consumed over several days, making it a symbol of the resilience and enduring spirit of the Polish people.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.