Bigos: The Classic Polish Stew for Hunters

Step 1

Put the sauerkraut in a large pot or casserole dish and pour in 4 cups of boiling water. Toss in the prunes, allspice, and bay leaves, then let it simmer gently until the sauerkraut softens, which should take about 50 minutes.

Step 2

While that’s cooking, pour about a cup of boiling water over the dried mushrooms to rehydrate them. Let them soak for around 30 minutes, then drain and chop them up, saving the soaking liquid just in case you need it later.

Step 3

Heat some oil in a frying pan over medium-high heat, then add the chopped onion and sausage. Cook them together, stirring often, until the onion is soft and the sausage is nicely browned, about 5 minutes.

Step 4

In another pot, bring about 4 cups of water to a boil. Add the beef, pork, and bacon, then lower the heat and let it simmer until the meat is cooked through, around 20 minutes. Drain the meat once it’s done.

Step 5

Once the sauerkraut is tender, stir in the cooked meat, the sausage and onion mixture, and the chopped mushrooms. Let everything simmer uncovered on low heat for about 20 minutes so the flavors start to meld.

Step 6

Pour in the red wine and cook for another 15 minutes, allowing the flavors to blend nicely. Season with caraway seeds, marjoram, salt, and pepper to taste, then stir in the tomato puree. If the stew feels a bit dry, add some of the reserved mushroom soaking liquid and let it simmer for about 5 more minutes to bring everything together.

Best Foods To Serve With This

Serve this hearty stew with rustic bread or boiled potatoes. It pairs well with a dollop of sour cream or a side of pickled vegetables. A glass of bold red wine complements the flavors nicely.

How To Store For Later

Store leftovers in an airtight container in the refrigerator for up to 4 days. This stew tastes even better the next day after the flavors have melded. You can also freeze portions for up to 3 months.

Frequently Asked Questions

Can I use fresh cabbage instead of sauerkraut?

Fresh cabbage will change the flavor and texture. Sauerkraut’s tanginess is key, but you can substitute fresh cabbage if you add vinegar or lemon juice to mimic the sourness.

How do I rehydrate dried mushrooms properly?

Pour boiling water over the dried mushrooms and let them soak for about 30 minutes until soft, then drain and chop them.

Can I make this stew in advance?

Yes, it tastes even better the next day after the flavors have melded. Store it in the fridge and reheat gently before serving.

What can I use instead of Polish sausage?

Any smoked or spicy sausage like kielbasa or chorizo works well as a substitute.

Is the red wine necessary, and can I leave it out?

The red wine adds depth, but you can omit it and use extra broth or water instead.

How do I prevent the stew from drying out during cooking?

Keep an eye on the liquid level and add reserved mushroom soaking liquid or water if it gets too dry.

Can I cook all the meat together instead of separately?

Cooking separately helps control doneness and texture, but you can cook all together if you monitor carefully to avoid overcooking.