Classic Bigos (Polish Hunter Stew) Recipe

Name: Classic Bigos (Polish Hunter Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large 800ml jars of Sauerkraut (vinegar free!); 2 large onions, roughly chopped; 1 Tbsp of canola oil (optional); 3 small packets of dried boletus mushrooms; 1 package of fresh portobello mushrooms; 6-8 dried prunes; 1 handfull of bacon; 1 round of Polish sausage (Mysliwska works well); Another Polish sausage (Kabanos, for example); Yet another Polish sausage (Krakowska works fine); 1 lb. of stewing beef; Leftover chicken; Leftover lamb; Any other leftover meat; 1/2 can of Tomato paste; 3 Bay leaves; 1 Tbsp. of red or black pepper; 1 tsp. of coriander seeds; 2 Tbsp. hot chilly sauce (Sambal Oelek works nicely) (optional)

Servings: persons

2 large 800ml jars of Sauerkraut (vinegar free!)
2 large onions, roughly chopped
1 Tbsp of canola oil (optional)
3 small packets of dried boletus mushrooms
1 package of fresh portobello mushrooms
6-8 dried prunes
1 handfull of bacon
1 round of Polish sausage (Mysliwska works well)
Another Polish sausage (Kabanos, for example)
Yet another Polish sausage (Krakowska works fine)
1 lb. of stewing beef
Leftover chicken
Leftover lamb
Any other leftover meat
1/2 can of Tomato paste
3 Bay leaves
1 Tbsp. of red or black pepper
1 tsp. of coriander seeds
2 Tbsp. hot chilly sauce (Sambal Oelek works nicely) (optional)

1
* Begin by preparing the sauerkraut. Always buy the kind that doesn't contain vinegar. First, place it in cold water for an hour to let the salt wash out. Then rinse it and squeeze out as much water as you can.
2
* While the sauerkraut soaks, start on the mushrooms. Place each small packet of dried mushrooms in 2 cups of boiling water and set aside for 30 mins. Chop the resultant wet mushrooms into strips and reserve the rich, brown liquid (but not the sand at the bottom).
3
* Also chop the prunes.
4
* While you wait, chop the sausage into small, irregular pieces. Also chop the other meats into stew-sized chunks.
5
* To cook the bigos, you'll need a large (6 liter+) enamelled, cast iron casserole.
6
* Place some bacon and a touch of canola oil in the pot and fry it for a few minutes.
7
* Sear the raw meats for a minute or so.
8
* Next, toss in the chopped onions and fry until translucent. Do not caramelize.
9
* Now add the sausage and the other meats. Fry for several minutes.
10
* Once the meat is ready, add the black pepper.
11
* You are now ready to add the squeezed-out sauerkraut. I toss mine in by the handful. The cooking pot should be 3/4 full once you're done. Stir well.
12
* Add the mushrooms and the prunes, the coriander, and bay leaves.
13
* Add a cup or more of the mushroom liquid and allow the stew to simmer.
14
* Add any remaining spices, fresh mushrooms, and tomato paste. Stir often and well.
15
* As the stew simmers, keep adding the mushroom-liquid (or salt-free stock if necessary). The bigos should always be moist (like a risotto) but should never be allowed to swim in water. Don't burn the bottom!
16
* Bring to a slow boil and then simmer for several hours per day for the next two or three days. The sauerkraut will slowly lose its stringy consistency and dissolve. It should also turn a deep brown from the mushrooms. Constant attention is not required.
17
* Serve the bigos with some 'pain de campagne' and perhaps a shot of good vodka or red wine. Bon appetit!

503

kcal

Calories

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

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How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: 2 large 800ml jars of Sauerkraut (vinegar free!), 2 large onions, roughly chopped, 1 Tbsp of canola oil (optional), 3 small packets of dried boletus mushrooms, and more.

Yes, Classic Bigos (Polish Hunter 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!

Classic Bigos (Polish Hunter Stew)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions