Polish Bigos (Hunter's Stew)
Poland's national stew: a hearty mix of sauerkraut, fresh cabbage, smoked sausage, pork, and dried mushrooms. Tastes even better the next day.
Ingredients
- 1 lb pork shoulder, cubed
- 1 lb Polish kielbasa, sliced
- 1/2 lb bacon, diced
- 1 large jar sauerkraut (drained)
- 1/2 head fresh cabbage, shredded
- 1 oz dried porcini mushrooms (soaked in 1 cup hot water)
- 2 onions, diced
- 2 tbsp tomato paste
- 2 bay leaves
- 10 juniper berries
- 1/2 cup red wine
- Salt, pepper
Instructions
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1
Cook bacon in a large pot until crispy. Add pork and brown all over. Add onions, cook 5 minutes.
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2
Add sauerkraut, fresh cabbage, kielbasa, drained mushrooms (reserve liquid), tomato paste, bay leaves, juniper berries, wine, and the mushroom soaking liquid.
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3
Simmer covered on very low heat for 2-3 hours, stirring occasionally. Add water if it gets too dry.
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4
Season with salt and pepper. Serve with rye bread and ideally let it rest overnight — reheating only improves it.
