Low Sodium Bigus (Polish Hunter's Stew)

Savor the comforting flavors of Poland with this Low Sodium Bigus, a heartwarming twist on the classic Polish hunter's stew. This wholesome recipe combines tender chunks of pork shoulder, beef stew meat, and slices of flavorful low-sodium kielbasa sausage with a medley of sauerkraut, green cabbage, and rehydrated porcini mushrooms for a richly layered taste experience. Seasoned with aromatic bay leaves, allspice berries, and caraway seeds, and simmered to perfection in a tomato-based broth, this low sodium version retains all the savory depth of the traditional dish without sacrificing health-conscious flavor. Ready in just over three hours, this slow-cooked stew is the ultimate comfort food, best served piping hot with crusty bread or boiled potatoes. Perfect for cozy nights or serving a crowd, this rustic Polish favorite is both hearty and heart-smart.

Nutriscore Rating: 73/100

Prep Time:30 mins

Cook Time:180 mins

Total Time:210 mins

Servings: 6

Ingredients

• 500 grams Pork shoulder
• 300 grams Beef stew meat
• 300 grams Kielbasa sausage (low sodium)
• 500 grams Sauerkraut (rinsed and drained)
• 300 grams Green cabbage (shredded)
• 2 medium Carrots
• 1 large Onion
• 30 grams Dried porcini mushrooms
• 2 pieces Bay leaves
• 5 pieces Allspice berries
• 2 tablespoons Tomato paste (no salt added)
• 1 teaspoon Caraway seeds
• 1 teaspoon Black pepper
• 2 tablespoons Olive oil
• 500 milliliters Water

Directions

Step 1

Soak the dried porcini mushrooms in 250 milliliters of hot water for 20 minutes to rehydrate. Once softened, remove the mushrooms, reserving the soaking liquid, and chop the mushrooms finely.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent, about 5 minutes.

Step 3

Add the diced carrots to the pot and continue to sauté for an additional 5 minutes.

Step 4

Increase the heat to medium-high and add the pork shoulder and beef stew meat. Brown the meats on all sides, which should take about 10 minutes.

Step 5

Slice the kielbasa sausage and add it to the pot, stirring occasionally for about 5 minutes.

Step 6

Stir in the chopped porcini mushrooms, bay leaves, allspice berries, tomato paste, caraway seeds, and black pepper. Mix well to coat the meats and vegetables in the tomato paste.

Step 7

Add the rinsed and drained sauerkraut, shredded cabbage, the reserved mushroom soaking liquid, and 250 milliliters of water to the pot. Stir until well combined.

Step 8

Bring the mixture to a boil, reduce the heat to low, cover, and let it simmer gently for 2.5 to 3 hours. Stir occasionally and add more water if the stew becomes too thick.

Step 9

Fish out the bay leaves and allspice berries before serving. Adjust seasoning, if necessary, to taste but keep in mind the low sodium requirement.

Step 10

Serve hot with crusty bread or boiled potatoes as an accompaniment.

Nutrition Facts

Serving size	(2839.1g)

Amount per serving	% Daily Value*
Calories	3224.0

Total Fat 195.5g	0%
Saturated Fat 64.6g	0%
Polyunsaturated Fat 2.8g
Cholesterol 852.4mg	0%
Sodium 5125.2mg	0%
Total Carbohydrate 101.0g	0%
Dietary Fiber 37.0g	0%
Total Sugars 43.0g
Protein 251.1g	0%

Vitamin D 0IU	0%
Calcium 753.3mg	0%
Iron 29.7mg	0%
Potassium 6287.5mg	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: 55.5%

Protein: 31.7%

Carbs: 12.8%