Bigos (Polish Hunter'S Stew) Recipe

Name: Bigos (Polish Hunter'S Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 cups boiling water, divided; 3 pounds sauerkraut - rinsed, drained and chopped; 15 pitted prunes; 5 whole allspice berries; 3 bay leaves; 1 cup dried mushrooms; 2 tablespoons vegetable oil; 2 onion, chopped; 1 Polish sausage, sliced; 1/2 pound beef stew meat, cubed; 1/2 pound boneless pork shoulder, cubed; 1/2 cup bacon strips, diced; 1 tablespoon caraway seeds; 1 teaspoon dried marjoram; salt and pepper to taste; 3/4 cup red wine; 3 tablespoons tomato paste (optional)

Servings: persons

9 cups boiling water, divided
3 pounds sauerkraut - rinsed, drained and chopped
15 pitted prunes
5 whole allspice berries
3 bay leaves
1 cup dried mushrooms
2 tablespoons vegetable oil
2 onion, chopped
1 Polish sausage, sliced
1/2 pound beef stew meat, cubed
1/2 pound boneless pork shoulder, cubed
1/2 cup bacon strips, diced
1 tablespoon caraway seeds
1 teaspoon dried marjoram
salt and pepper to taste
3/4 cup red wine
3 tablespoons tomato paste (optional)

1
Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
2
Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
3
Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
4
In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
5
When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
6
Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

5316

kcal

Calories

578

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 9 cups boiling water, divided, 3 pounds sauerkraut - rinsed, drained and chopped, 15 pitted prunes, 5 whole allspice berries, and more.

Yes, Bigos (Polish Hunter'S Stew) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Bigos (Polish Hunter'S Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions