Making Polish bigos involves cooking sauerkraut, meat, fresh cabbage, and sausage with a few spices, creating an unmatched warmth. Bigos stew is incredibly easy and requires minimal effort. It’s a practical dish for potluck parties or other festive occasions.
Bigos epitomizes traditional Polish food; it’s comforting, hearty, and perfect for sharing. Polish bigos is as popular as any other family meal. It’s typically served with mashed potatoes or crusty bread. Similarly, weddings are often celebrated with this dish.
Polish bigos is a time-tested dish that remains beloved, especially among Polish people. It could be said to be similar to pierogi. Simply put, Poles tend to prefer traditional or simple foods.
Polish bigos recipes vary widely, contributing to its immense popularity. In fact, each person has their own unique way of making this dish. But each version has a commonality that can’t be ignored: two ingredients that must always be present (otherwise, it wouldn’t be Polish Bigos). These two ingredients are sauerkraut and meat.
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Polish Bigos Ingredients
To make this Polish dish, prepare the following essential ingredients.
1. Sauerkraut
Sauerkraut is the core of all the best Bigos, so when choosing sauerkraut, of course, it must be high-quality. The quality of your Bigos depends on the quality of the sauerkraut. It’s best to buy it from a Polish sauerkraut shop. It’s usually fresher than the bulk versions available in supermarkets. Look for organic, preservative-free sauerkraut with a light yellow-greenish hue. Avoid gray sauerkraut, as it indicates it’s no longer fresh.
2. White Cabbage
Some people rinse sauerkraut before cooking it to reduce the sourness. But I prefer using white cabbage to balance the flavors rather than rinsing it. After all, sauerkraut is naturally salty, and rinsing it will lose its flavor.
To neutralize the taste, you can use common white cabbage or opt for pointed cabbage, which has a naturally sweeter taste.
3. Meat
Another ingredient is meat. Polish Bigos can be made with a variety of meats, from game to the dirtiest (pork). For those who avoid pork, you can use beef, goat, buffalo, or even chicken. However, in Poland, people rarely make Bigos with lamb, perhaps because it’s not readily available or because of the high price. If you’re comfortable with a variety of meats, you can make Polish Bigos by mixing several types. Whichever meat you choose, it’s best to use tougher or darker cuts. If using chicken, choose thighs, not breasts, as they can dry out too quickly if cooked too long.
For those of you who eat pork, choose ribs or shoulder cuts, not tenderloin. Just adjust the amount of meat to your liking. I like to balance it with sauerkraut so the flavor remains consistent and doesn’t overpower the sauerkraut.
4. Sausage
Adding smoked Polish sausage (kielbasa) can add flavor and texture. Most Polish kielbasa is smoked, so they’re fairly easy to find, even in large supermarkets.
However, if you don’t have any, you can use smoked ham or bacon as an alternative. Fry them first to bring out the richer and more delicious flavor.
5. Porcini Mushrooms
Adding porcini mushrooms can add umami flavor to a dish by enhancing the stew. You don’t need a lot; just a few can really enhance your dish. Polish stores often offer cheaper prices and better quality than supermarkets.
Rinse them thoroughly, soak them in a little salt water, and rub them gently with your fingertips to remove any grit.
6. Prunes
Prunes are a must-have for Polish Bigos. They perfectly complement the sauerkraut and add a rich flavor to the dish, along with the mushrooms.
How to Make Polish Bigos – Step-by-Step Instructions
1. Prepare the ingredients
Start by roughly chopping the sauerkraut and shredding the fresh white cabbage. Slice the Polish sausage into bite-sized pieces, and cut the meat (such as pork shoulder or chicken thighs) into chunks. If you’re using dried porcini mushrooms, soak them in warm water for about 10-15 minutes to soften, then rinse thoroughly to remove any grit.
2. Fry meat and sausages
Heat a large pot or Dutch oven over medium heat. Add a little oil, and brown the meat pieces until they develop a nice color on all sides. Remove them from the pot and set aside. In the same pot, sauté the sausage slices for a few minutes until they release their smoky aroma. Set aside with the meat.
3. Saute the cabbage and sauerkraut
You can do this in the same pan, add a little oil, and sauté the fresh cabbage for a few minutes or until it feels soft. Add the chopped sauerkraut and stir well. Let stand for 5-10 minutes to release the flavors.
4. Combine all ingredients
Then, return the fried meat and sausage to the pot. Add the soaked porcini mushrooms, a handful of prunes (roughly chopped if large), and pour in about 2 cups of water or broth. Next, season with bay leaves, allspice berries, black pepper, and a pinch of salt (you can adjust the seasoning later).
5. Simmer low and slow
Cover the pot and cook over low heat for 1.5 to 2 hours, stirring occasionally to ensure everything is evenly cooked. The longer Polish Bigos cooks, the better it will taste. Traditional Bigos is often cooked, cooled, and reheated within a few days to enhance the flavor.
6. Adjust seasoning and serve
Now you can adjust the flavor. Check the taste. If it’s not quite right, you can add more seasonings like pepper or salt. Some people add a little red wine or tomato paste for extra flavor. Once everything is perfect, serve your favorite Bigos while it’s still hot. Ideally, serve it with mashed potatoes or crusty bread and enjoy.
Pro Tips for the Perfect Polish Bigos
– Cook it in advance
Bigos is best cooked in advance, so make it the day before you use it. After making it, refrigerate it for a day. The next day, the bigos will taste even better because all the flavors blend well.
– Use a mix of meats
Combining different meats like beef ribs and chicken thighs will add a lot of flavor to the dish. Avoid using lean cuts like chicken breast, as they can dry out quickly when cooked for a long time.
– Balance the sourness
If it tastes sour, balance it by adding fresh cabbage or by rinsing the sauerkraut briefly to reduce the flavor. Remember, don’t over-rinse, as Polish Bigos has a sour taste, which is what makes it unique.
– Use prunes and mushrooms
Some of these ingredients may seem trivial, but porcini mushrooms and plums are ingredients that can add depth of flavor. They can truly transform bigos into something special.
– Use a heavy-bottomed pot
A Dutch oven or thick-bottomed pot ensures even cooking and prevents the bigos from burning on the bottom during long simmering.
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FAQs about Polish Bigos Stew Recipe
Q: Can I freeze Polish bigos?
Yes, Polish bigos can be frozen safely and effectively. However, make sure it cools completely first, transfer it to an airtight container, and freeze it for up to 3 months. When ready to use, thaw it overnight in the refrigerator and reheat slowly on the stovetop.
Q: How long does bigos last in the refrigerator?
If stored in the refrigerator, Polish bigos can last up to 5 days.
Q: Can I make bigos vegetarian?
Yes, you can use Polish bigos by replacing the meat with mushrooms. The taste is slightly similar to meat. Also add smoked tofu, nuts, and protein. Not using meat doesn’t change the bigos because the main flavor comes from sauerkraut, bell peppers, and mushrooms.
Q: Is Polish Bigos spicy?
No, this isn’t a spicy dish; it’s rich and tangy, with a slightly sweeter note from the plums or prunes. So, always add a little chili powder for a little spice.
CTA (Call to Action)
If you’re craving delicious Polish food, try this Polish Bigos recipe. This recipe is perfect for dinner or even a party. But the key to creating a truly special dish is letting the Bigos sit overnight to enhance its flavor. Have you tried this recipe? If not, now’s the time.
References:
https://www.simplyrecipes.com/recipes/polish_hunters_stew/
https://culture.pl/en/article/whats-so-special-about-bigos
Authentic Polish Bigos Stew Recipe – Hearty & Flavorful!
Print RecipeIngredients
- 500g sauerkraut (good quality, rinsed if very sour)
- 300g white cabbage (shredded)
- 400g pork shoulder or ribs (cut into chunks)
- 300g skinless chicken thighs (cut into chunks)
- 200g smoked Polish sausage (kielbasa), sliced
- 30g dried porcini mushrooms (soaked and rinsed)
- 100g prunes (pitted and halved)
- 1 onion (chopped)
- 2 bay leaves
- 5-6 allspice berries
- 1 tsp black pepper
- Salt to taste
- 2 cups beef or vegetable broth (or water)
- 2 tbsp vegetable oil or lard
Instructions
- Prepare Ingredients: Chop sauerkraut, shred cabbage, soak mushrooms, and cut meats and sausage.
- Brown Meats: Heat oil in a Dutch oven, brown pork and chicken pieces. Set aside.
- Sauté Sausage & Onion: In the same pot, sauté sausage until aromatic, then add chopped onions until soft.
- Cook Cabbage & Sauerkraut: Add fresh cabbage and sauerkraut to the pot. Sauté for 5-10 mins.
- Combine Everything: Return meats to the pot, add mushrooms, prunes, bay leaves, allspice, pepper, salt, and broth.
- Simmer: Cover and simmer on low heat for 1.5 to 2 hours, stirring occasionally.
- Rest & Reheat: For best flavor, let the bigos rest overnight and reheat before serving.
💡 Pro Tips:
- Make a day ahead for deeper flavor.
- Use a mix of meats for a rich taste.
- Add a splash of red wine or tomato paste for extra depth (optional).
🥗 Estimated Nutrition (Per Serving):
- Calories: 380 kcal
- Protein: 25g
- Carbohydrates: 14g
- Sugars: 8g
- Fat: 24g
- Saturated Fat: 7g
- Fiber: 4g
- Sodium: 950mg (depends on sauerkraut & sausage saltiness)
