Bigos (Polish Hunter's Stew)

Dive into the hearty and flavorful world of *Bigos*, the beloved Polish Hunter's Stew, a one-pot masterpiece that has been cherished for centuries. This traditional dish combines tangy sauerkraut, fresh cabbage, and a symphony of savory meats, including tender pork shoulder, smoky kielbasa sausage, and crispy bacon, creating layers of bold and satisfying flavors. Enhanced by earthy dried mushrooms, aromatic spices like juniper and allspice, and the rich depth of red wine, Bigos is slow-simmered to perfection, allowing the ingredients to meld beautifully into a comforting, robust stew. Ideal for cold-weather meals or as a centerpiece for festive gatherings, this authentic Polish recipe is best served with hearty rye bread or boiled potatoes to soak up every delicious drop. Get ready to savor a classic that warms the soul with every bite!

Nutriscore Rating: 72/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 500 grams sauerkraut
• 500 grams fresh cabbage
• 500 grams pork shoulder
• 300 grams kielbasa sausage
• 150 grams smoked bacon
• 50 grams dried mushrooms
• 2 large onion
• 4 medium garlic cloves
• 400 grams plum tomatoes
• 3 bay leaves
• 8 juniper berries
• 5 allspice berries
• 5 black peppercorns
• 1 teaspoon salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 250 milliliters red wine
• 500 milliliters water

Directions

Step 1

Soak the dried mushrooms in warm water for about 30 minutes, then drain and chop them coarsely. Retain the soaking liquid, if clear, and set aside.

Step 2

Thinly slice the sauerkraut and fresh cabbage. Dice the pork shoulder into 2 cm cubes. Slice the kielbasa into thick half-moons. Cut the bacon into small pieces.

Step 3

Chop the onions and mince the garlic.

Step 4

In a large pot, heat the vegetable oil over medium heat. Add the bacon and cook until it releases its fat and becomes crispy.

Step 5

Add the diced pork shoulder to the pot and brown it on all sides. Then, add the onions and sauté until they are translucent.

Step 6

Stir in the garlic and cook for an additional minute until fragrant.

Step 7

Add the chopped sauerkraut, fresh cabbage, and the soaked mushrooms to the pot.

Step 8

Pour in the red wine, water, and reserved mushroom soaking liquid. Stir to combine all the ingredients.

Step 9

Add the tomatoes, bay leaves, juniper berries, allspice berries, black peppercorns, salt, and black pepper. Stir well.

Step 10

Cover the pot and let the stew simmer gently on low heat for about 2 hours, stirring occasionally.

Step 11

After 2 hours, add the sliced kielbasa to the pot. Continue to simmer for an additional hour.

Step 12

Adjust seasoning if necessary, adding more salt or pepper to taste.

Step 13

Serve hot with rye bread or boiled potatoes for a complete meal.

Nutrition Facts

Serving size	(3729.3g)

Amount per serving	% Daily Value*
Calories	4143.9

Total Fat 242.0g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 27.4g
Cholesterol 767.4mg	0%
Sodium 10885.4mg	0%
Total Carbohydrate 232.4g	0%
Dietary Fiber 62.1g	0%
Total Sugars 60.6g
Protein 229.2g	0%

Vitamin D 20IU	0%
Calcium 915.2mg	0%
Iron 26.5mg	0%
Potassium 7963.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 54.1%

Protein: 22.8%

Carbs: 23.1%