Poland · Vegetable and Mushroom Dishes
Bigos (Polish Hunter's Stew)
Poland's national dish — a slow-simmered stew of sauerkraut, fresh cabbage, mixed meats, smoked sausage and dried mushrooms.
Ingredients
- veal or beef250 g
- pork200 g
- smoked bacon50 g
- hunter sausages200 g
- smoked sausage50 g
- sauerkraut750 g
- fresh cabbage500 g
- tomatoes250 g
- onions2 piece
- dried porcini mushrooms10 g
- dry red wine200 ml
- hot broth or water350 ml
- caraway seeds1 tsp
- bay leaves2 piece
- vegetable oil (2 tbsp for the pot, 1 tbsp for the sauerkraut)3 tbsp
- sweet paprikato taste
- salt and black pepperto taste
Method
- 1Cut meat and bacon into 3x3 cm cubes. Soak dried mushrooms in hot water 30 min, then slice. Squeeze sauerkraut (rinse if very sour). Shred fresh cabbage. Slice onions into half-rings, dice tomatoes, slice sausages into rounds.
- 2Heat oil in a heavy pot over high heat. Brown the meat in batches until deeply golden. Add onions and cook until soft and golden, 5–7 min.
- 3Add fresh cabbage. Cover and cook on medium 10–15 min until it wilts. Meanwhile sauté sauerkraut in a separate pan 5–7 min for extra aroma, then transfer to the pot. Stir in caraway and paprika.
- 4Add tomatoes, mushrooms with their soaking liquid, bay leaves, black pepper, bacon and smoked sausage. Hold the hunter sausages aside for now.
- 5Pour in wine and broth so the liquid nearly covers everything. Bring to a boil, reduce to the lowest heat and simmer covered 1.5–2.5 hours, stirring occasionally. Add water if the stew starts to catch.
- 630 minutes before the end add the hunter sausages. Season with salt. Remove the lid and cook on low until excess liquid evaporates and the stew is thick and deeply flavored. It tastes even better the next day.