Bigus (Polish Hunter's Stew)

Dive into the rich, hearty flavors of Bigus, also known as Polish Hunter’s Stew—a traditional Eastern European dish that’s the ultimate comfort food. This slow-cooked masterpiece combines tender pork shoulder, smoky kielbasa sausage, crispy bacon, and the tangy duo of sauerkraut and fresh cabbage for a deeply satisfying meal. Infused with aromatic spices like juniper berries, bay leaves, and caraway seeds, and enhanced with earthy dried mushrooms, this stew delivers a flavor-packed punch in every bite. Cooked low and slow for hours, Bigus develops a complex, savory depth that only gets better the next day. Perfect for cozy family dinners or a make-ahead meal, this one-pot wonder is a true taste of Poland that’s sure to warm your soul. Enjoy it with a slice of crusty bread and a glass of red wine to complete the experience!

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 8

Ingredients

• 500 grams pork shoulder
• 300 grams kielbasa sausage
• 150 grams bacon
• 2 medium onion
• 3 large garlic cloves
• 500 grams sauerkraut
• 500 grams fresh cabbage
• 20 grams dried mushrooms
• 3 medium plum tomatoes
• 3 pieces bay leaves
• 6 pieces Juniper berries
• 5 pieces allspice berries
• 1 teaspoon paprika
• 1 teaspoon caraway seeds
• 2 teaspoons salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 500 milliliters water
• 100 milliliters red wine (optional)

Directions

Step 1

Begin by soaking dried mushrooms in 200ml of warm water for at least 20 minutes, then drain and reserve the liquid.

Step 2

Heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add diced bacon and cook until crispy. Remove with a slotted spoon and set aside.

Step 3

In the same pot, add sliced kielbasa and sear until golden brown. Remove and set aside with the bacon.

Step 4

Add the remaining oil to the pot, increase heat to medium-high and add sliced pork shoulder. Brown on all sides, then set aside with other meats.

Step 5

Lower the heat to medium and add chopped onions to the pot. Sauté until translucent, about 5 minutes.

Step 6

Stir in minced garlic and continue to cook for another minute until fragrant.

Step 7

Add chopped fresh cabbage and drained sauerkraut to the pot, and mix well.

Step 8

Stir in diced tomatoes, bay leaves, juniper berries, allspice, paprika, caraway seeds, salt, and pepper.

Step 9

Return all browned meats to the pot and add the drained mushrooms, along with the reserved mushroom liquid.

Step 10

Pour in water and optional red wine. Bring the mixture to a gentle boil, then reduce to a simmer.

Step 11

Cover and let cook slowly for about 2.5 to 3 hours, stirring occasionally, allowing flavors to meld.

Step 12

Adjust seasoning to taste and serve hot. Bigus tastes even better the next day!

Nutrition Facts

Serving size	(3156.0g)

Amount per serving	% Daily Value*
Calories	3518.0

Total Fat 229.7g	0%
Saturated Fat 74.6g	0%
Polyunsaturated Fat 36.6g
Cholesterol 750.9mg	0%
Sodium 13149.5mg	0%
Total Carbohydrate 130.6g	0%
Dietary Fiber 41.7g	0%
Total Sugars 48.8g
Protein 214.8g	0%

Vitamin D 44IU	0%
Calcium 768.4mg	0%
Iron 23.3mg	0%
Potassium 6382.8mg	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: 59.9%

Protein: 24.9%

Carbs: 15.1%