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Polish Bigos (Hunter's Stew with Sauerkraut, Wild Mushrooms, and Smoked Sausage)
Poland’s iconic national hunter’s stew: a rich, slow-simmered blend of tangy sauerkraut, sweet fresh cabbage, dried forest mushrooms, smoked prunes, braised pork, and kielbasa.
Prep
25 min
Cook
90 min
Total
115 min
Ingredients
6servings
- Sauerkraut, drained and rinsed if too sour500 g
- Fresh green cabbage, thinly shredded400 g
- Pork shoulder, cut into bite-sized cubes400 g
- Smoked Polish sausage (kielbasa), sliced200 g
- Dried porcini or wild mushrooms, rehydrated30 g
- Pitted dried prunes, halved60 g
- Yellow onion, chopped2 piece
- Allspice berries and bay leaf1 tsp
- Oil or lard2 tbsp
- Mushroom soaking liquid and water400 ml
- Salt1 tsp
Preparation Steps
1
Soak dried mushrooms in warm water for 20 minutes, then chop them, reserving the strained liquid.
20 min timer
2
Heat oil in a Dutch oven; brown pork cubes and sliced sausage for 8 minutes. Add chopped onions and sauté 5 minutes.
13 min timer
3
Add sauerkraut, fresh shredded cabbage, chopped mushrooms and their liquid, bay leaves, and allspice.
5 min timer
4
Stir in dried prunes and salt. Cover tightly and simmer on very low heat for 60-75 minutes, stirring occasionally.
75 min timer
5
Uncover during the last 10 minutes to reduce and concentrate flavors. Serve hot with dark rye bread.
10 min timer
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Provenance & Public Domain Audit
Source: European Culinary Traditions Archive / USDA Public Domain Collection (United States Department of Agriculture (USDA))
Legal status: Public Domain (17 U.S.C. § 105) • 17 U.S.C. § 105
License: Creative Commons CC0 1.0 Universal
