Bigos

Nutrition · per serving

Steps

1. 1

   Put the dried porcini in a bowl and cover with 150 ml of the water. Let soak for 10 minutes while you prepare the remaining ingredients. Chop the mushrooms once softened, reserving the soaking liquid; if gritty, pour it off carefully and leave any sediment behind.

   15 g dried porcini mushrooms350 ml water
2. 2

   Heat a heavy pot or Dutch oven over medium-high heat. Add the oil or lard, then brown the pork shoulder for 4-5 minutes until lightly caramelised on most sides; do not crowd the pan, as colour builds flavour. Transfer to a plate.

   10 g neutral oil or lard250 g pork shoulder, trimmed and cut into 2 cm cubes
3. 3

   Add the kielbasa to the same pot and cook for 2-3 minutes until it renders slightly and takes on a little colour. Transfer to the plate with the pork, leaving the fat in the pot.

   180 g smoked kielbasa, sliced into 1 cm rounds
4. 4

   Lower the heat to medium. Add the onion and cook for about 4 minutes, stirring often, until softened and lightly golden. Stir in the tomato paste and cook for 1 minute to darken it slightly and remove its raw taste.

   120 g onion, finely diced20 g tomato paste
5. 5

   Add the chopped porcini, sauerkraut, shredded cabbage, bay leaves, crushed peppercorns, and caraway. Return the pork and kielbasa to the pot. Pour in the reserved porcini soaking liquid and the remaining water. Bring to a simmer, scraping up any browned bits from the bottom.

   15 g dried porcini mushrooms300 g sauerkraut, lightly drained and roughly chopped250 g green cabbage, finely shredded2 bay leaves6 black peppercorns, lightly crushed2 g caraway seeds250 g pork shoulder, trimmed and cut into 2 cm cubes180 g smoked kielbasa, sliced into 1 cm rounds350 ml water
6. 6

   Cover partially and simmer gently for 35 minutes, stirring every 10 minutes, until the pork is tender, the fresh cabbage has collapsed, and the stew is thick rather than soupy. If it reduces too quickly, add a splash of water; if too loose, uncover for the last few minutes.

7. 7

   Stir in the prune jam or chopped prunes, salt, black pepper, and red wine vinegar. Simmer uncovered for 2-3 minutes more, then taste. The finished bigos should balance smoky, sour, meaty, and slightly sweet notes; adjust with a pinch more salt or a few extra drops of vinegar if needed.

   15 g prune jam or 2 chopped prunes3 g salt1 g black pepper5 ml red wine vinegar
8. 8

   Turn off the heat and let the bigos rest for 5 minutes before serving. Remove the bay leaves. Spoon into warm bowls and serve hot, ideally with rye bread or boiled potatoes if desired.

   2 bay leaves

Origin & History

Bigos is one of Poland’s best-known national dishes, a hearty hunter’s stew built around sauerkraut, cabbage, and assorted meats. Historically it evolved as a practical way to preserve and combine ingredients that kept well through cold seasons, and many regional and family versions exist across Poland and neighboring areas.