Polish Sauerkraut Cooking: Bigos Recipe

Name: Polish Sauerkraut Cooking: Bigos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 kg Sauerkraut; 200 grams Meat (you can use the kind of meat that you would normally use for curries and stews); 200 grams Sausage, wiener; 1 Leftover ham, bacon (if you have it); 250 ml Western-style stock; 5 Dried plums; 5 Dried mushrooms; 50 ml Tomato puree; 2 Bay leaves; 1 dash Salt and pepper

Servings: persons

1
Place the dried mushrooms in 200 ml hot water.
2
Taste the sauerkraut, if it's a bit too sour then give it a quick rinse.
3
Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.
4
Chop up the dried mushrooms and place them into the pan from Step 2 as well.
5
Add the remaining hot water too.
6
Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.
7
Chop the plums up into small pieces and add them to the saucepan.
8
Adjust the flavour of the mixture in the pan with the tomato puree, salt, and pepper.
9
Cut up the sausage etc.
10
and after cooking them a little in a frying pan, add them to the main saucepan.
11
Simmer the mixture over low heat for an hour and it's ready.
12
This bigos is delicious served with bread.

177

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 10 ingredients. The key ingredients include: 1/2 kg Sauerkraut, 200 grams Meat (you can use the kind of meat that you would normally use for curries and stews), 200 grams Sausage, wiener, 1 Leftover ham, bacon (if you have it), and more.

Yes, Polish Sauerkraut Cooking: Bigos falls under the Meat & Poultry 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!

Polish Sauerkraut Cooking: Bigos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions