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Bigos

Name: Bigos
Prep time: 40 min
Cook time: 240 min
Total time: 45 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 kg Sauerkraut; 1 kg Fresh cabbage; 600 g Pork shoulder; 400 g Smoked kielbasa; 300 g Smoked bacon; 400 g Beef; 50 g Dried porcini; 150 g Prunes; 3 pieces Onions; 3 tbsp Tomato paste; 250 ml Dry red wine; 8 pieces Juniper berries; 4 pieces Bay leaves; 6 pieces Allspice berries; 60 ml Vegetable oil; To taste Salt and pepper

Bigos is a classic Polish main that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.

Carefully prepared featuring Sauerkraut, Fresh cabbage, Pork shoulder, Smoked kielbasa, Smoked bacon, Beef, Dried porcini, Prunes, Onions, Tomato paste, Dry red wine, Juniper berries, Bay leaves, Allspice berries and Salt and pepper, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.

Serve hot alongside fresh bread, steamed grains, or a crisp seasonal salad for a well-rounded dining experience.

If you enjoy authentic Polish cooking, be sure to also explore our recipe for Pierogi Ruskie.

Difficulty: easyPrep: 40 minCook: 240 minServes 10

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Ingredients

Sauerkraut1 kg
Fresh cabbage1 kg
Pork shoulder600 g
Smoked kielbasa400 g
Smoked bacon300 g
Beef400 g
Dried porcini50 g
Prunes150 g
Onions3 pieces
Tomato paste3 tbsp
Dry red wine250 ml
Juniper berries8 pieces
Bay leaves4 pieces
Allspice berries6 pieces
Vegetable oil60 ml
Salt and pepperTo taste

Step-by-Step Instructions

7 steps

Interactive Cook Mode: Click any step or circle to check it off as you cook.

Step 1🔪 Prep

Soak the dried mushrooms in a cup of warm water for half an hour and slice them, straining and keeping the water.

Step 2

Squeeze the sauerkraut, shred the fresh cabbage and stew each in its own pot for thirty minutes.

Step 3

Render the bacon to crackling, brown the pork and beef in its fat, then the onion.

Step 4

Combine both cabbages, the meats, sausage, mushrooms with their water, prunes, tomato paste and spices in a large pot.

Step 5

Add the wine, bring it up and stew two hours on the lowest heat, stirring occasionally.

Step 6♨️ Boil

Cool it completely and leave it a day in the cold, then bring it back to the boil and stew an hour.

Step 7✨ Serve

Repeat the cycle once more on the third day. Serve with rye bread and a glass of vodka.

👨‍🍳 Chef's Culinary Notes

Cultural Heritage

Bigos carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.

Dietary Substitutions

For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.

Chef Technique Tips

Take the time to thoroughly sear and brown sauerkraut in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.

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