Bigos is a hearty Polish hunter’s stew made with sauerkraut, fresh cabbage, and three kinds of meat slowly simmered together. Smoked sausage, bacon, beef, and pork cook with dried porcini mushrooms, red wine, and prunes until the sauce is rich, thick, and full of deep, savory flavor. It tastes even better the next day, so it’s perfect for making ahead for family dinners or celebrations.
Ingredients
Here’s what you need to make bigos:
Bigos is made with a mix of meats: smoked bacon, smoked Polish sausage (kiełbasa), and chunks of pork and beef. It also uses both sauerkraut and fresh white cabbage. Some people make bigos only with sauerkraut or only with fresh cabbage, but I like using both – together, you get a nice sweet-and-sour balance of flavors.
Dried porcini mushrooms (and their soaking liquid) give the stew a deep mushroom flavor. You can use fresh mushrooms instead, but traditional are dried wild mushrooms, which are readily available in Poland. Onions, carrots, tomato paste, red wine, and broth make the sauce rich and savory. If you don’t want to use wine, you can simply use more broth instead.
For a bit of sweetness, prune (plum) preserves or finely chopped prunes (traditional ingredients!) are used. For me, it is a must in bigos. Preserves melt completely into the dish and gently sweeten the whole pot. Chopped prunes mostly cook down, but you will notice small chunks of sweetness alongside the meats, which is also nice (you can use both!).
You can make bigos more meaty by adding more meat and using less sauerkraut and cabbage. My version is more balanced – it’s just as rich in vegetables as it is in meat.
How to make it step-by-step
Prepare the ingredients
Soak the mushrooms: Add the dried porcini mushrooms to a medium bowl and pour over about 1 cup (240 ml) of hot water. Leave them to soak for 20–30 minutes, or until soft. Strain the mushrooms, roughly chop them, and reserve the soaking liquid. Set aside.
(3 ounces (45g) dried porcini mushrooms)
Prepare the sauerkraut and cabbage:
Sauerkraut: If your sauerkraut is very sour, briefly rinse it under cold water, then squeeze it well with your hands to remove excess liquid (leave it for later, you may need a small amount). If you’re using good-quality, naturally fermented sauerkraut, it usually isn’t overly sour, so you can skip rinsing and just squeeze out the excess brine – that’s what I do. How much you rinse also depends on how you like your bigos: more tangy or a bit milder with a balance of sweet and sour. If your sauerkraut is made with vinegar (so it’s not naturally fermented), I honestly don’t recommend it, but if that’s all you have, rinse it very thoroughly and squeeze it well before using. Roughly chop the sauerkraut so the strands are shorter.
Cabbage: Remove any tough outer leaves from the cabbage, cut it into quarters, remove the core, and slice the cabbage into thin shreds.
(1 ½ lbs (675g) sauerkraut, 1 ½ lbs (675g) cabbage)
Prepare the meat and vegetables:
Meats: Cut the bacon into small cubes, then the sausage into larger cubes.
Cut the beef and pork into bite-sized chunks, about 1–1½ inches (2.5–3 cm). Pat them dry very thoroughly with paper towels – this helps them brown nicely. Lightly season the beef and pork with salt and pepper.
Vegetables: Peel and finely chop the onions. Peel the carrots and grate them on the large holes of a box grater.
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(8 ounces (230g) smoked bacon, thick-cut or a whole piece, 8 ounces (230g) smoked Polish sausage, 1 lb (450g) stewing beef, such as shoulder, 1 lb (450g) stewing pork, such as shoulder, 3 medium onions, 2 carrots, 1 ½ lbs (675g) sauerkraut, naturally fermented, not with vinegar, 1 ½ lbs (675g) cabbage)
Cook the bacon and sausage:
Heat 1 tablespoon clarified butter or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the cubed bacon and sausage and cook, stirring occasionally, until browned. Using a slotted spoon, transfer the browned bacon and sausage to a large bowl, leaving the rendered fat in the pot.
Brown the pork and beef:
Increase the heat to medium-high (or high heat if your stovetop is not powerful). If there isn’t much fat left, add a little more clarified butter or oil.
Add the pork in a single layer – don’t overcrowd the pot, work in 1–2 batches if needed. Let the pork sear without moving it for a couple of minutes, then turn the pieces and brown them on all sides until nicely golden.
Transfer the browned pork to the bowl with the bacon and sausage.
Cook the beef the same way, then transfer it to the bowl.
Sauté the onions and carrots:
Reduce the heat to medium. If the pot looks very dry, add a small splash of fat.
Add the chopped onions and a pinch of salt. Cook, stirring often, until the onions start to soften and turn lightly golden.
Add the grated carrot and cook together with the onions for a few more minutes, stirring frequently to scrape all the browned bits from the bottom of the pot, until the carrots soften.
Combine:
Add all the ingredients into the pot: cooked meats (with any juices from the bowl), sauerkraut, cabbage, chopped mushrooms, 1 cup of the mushroom soaking water, broth, wine, flavorings, and spices.
Stir well until evenly distributed.
(2 cups qood-quality beef broth, or chicken broth or water, 1 cup chicken broth, or water, 1 cup dry red wine, 3 tablespoons plum/prune preserves, or ½ cup chopped prunes, 2 tablespoons tomato paste, 4 bay leaves, 3 allspice berries, 2 juniper berries, 1 tablespoon marjoram, 1 teaspoon caraway seeds, ½ teaspoon smoked paprika)
Stew the bigos:
Bring the contents of the pot to a gentle boil over medium-high heat, then reduce the heat to low so the stew only simmers very gently.
Cover the pot with a lid and simmer for about 2 hours.
During this time, stir the stew every 20–30 minutes, making sure nothing sticks to the bottom. If at any point it looks too dry or starts to catch, add a splash of water or broth, scrape the bottom well, and reduce the heat a little.
After 2 hours, remove the lid or leave it partially covered.
Continue to simmer for about 1 hour more, still over low heat, stirring occasionally. By the end of this time, the cabbage should be very soft and the meats tender.
Season:
Season with salt and pepper to taste. If you’d like a touch more sweetness, stir in a little extra prune preserve or honey/sugar. If it needs more tang, add a small amount of sauerkraut brine.
Remove the bay leaves and, if you see them easily, the allspice and juniper berries so no one bites into them whole.
Resting and serving:
Bigos tastes best when it has been cooled and reheated at least once – the flavors deepen and mellow. Some recommend making it even up to 3 days before you plan on serving it. When reheating, add a splash of water or broth if it has become too thick.
Serve hot with good bread.
Enjoy!
More Polish recipes for you to enjoy
- Polish Meatballs – with 3 different sauces (dill/mushroom/tomato)
- Pierniczki (Polish Gingerbread Cookies)
- Polish Pork Loin Roast (schab ze śliwką)
- Sałatka Jarzynowa (Polish Vegetable Salad)
- Pierogi Ruskie (Authentic Potato and Cheese Pierogi) + video
- Polish Christmas Recipes
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Bigos – Polish Hunter’s Stew
Ingredients
- 1 tablespoon clarified butter or vegetable oil
- 8 ounces (230g) smoked bacon thick-cut or a whole piece
- 8 ounces (230g) smoked Polish sausage
- 1 lb (450g) stewing beef such as shoulder
- 1 lb (450g) stewing pork such as shoulder
- 3 medium onions
- 2 carrots
- 1 ½ lbs (675g) sauerkraut naturally fermented, not with vinegar
- 1 ½ lbs (675g) cabbage
- 3 ounces (45g) dried porcini mushrooms you can also use 7oz (200g) fresh cremini mushrooms
- 1 cup (240ml) mushroom soaking water
- 2 cups (480ml) qood-quality beef broth or chicken broth or water
- 1 cup (240ml) chicken broth or water
- 1 cup (240ml) dry red wine
- 3 tablespoons plum/prune preserves or ½ cup chopped prunes
- 2 tablespoons tomato paste
- 4 bay leaves
- 3 allspice berries
- 2 juniper berries
- 1 tablespoon marjoram
- 1 teaspoon caraway seeds
- ½ teaspoon smoked paprika
- 1 teaspoon Worcestershire sauce
- Salt and pepper to taste
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Instructions
- Soak the mushrooms: Add the dried porcini mushrooms to a medium bowl and pour over about 1 cup (240 ml) of hot water. Leave them to soak for 20–30 minutes, or until soft. Strain the mushrooms, roughly chop them, and reserve the soaking liquid. Set aside.3 ounces (45g) dried porcini mushrooms
- Prepare the sauerkraut and cabbage:Sauerkraut: If your sauerkraut is very sour, briefly rinse it under cold water, then squeeze it well with your hands to remove excess liquid (leave it for later, you may need a small amount). If you’re using good-quality, naturally fermented sauerkraut, it usually isn’t overly sour, so you can skip rinsing and just squeeze out the excess brine – that’s what I do. How much you rinse also depends on how you like your bigos: more tangy or a bit milder with a balance of sweet and sour. If your sauerkraut is made with vinegar (so it’s not naturally fermented), I honestly don’t recommend it, but if that’s all you have, rinse it very thoroughly and squeeze it well before using. Roughly chop the sauerkraut so the strands are shorter.Cabbage: Remove any tough outer leaves from the cabbage, cut it into quarters, remove the core, and slice the cabbage into thin shreds.1 ½ lbs (675g) sauerkraut, 1 ½ lbs (675g) cabbage
- Prepare the meat and vegetables:Meats: Cut the bacon into small cubes, then the sausage into larger cubes.Cut the beef and pork into bite-sized chunks, about 1–1½ inches (2.5–3 cm). Pat them dry very thoroughly with paper towels – this helps them brown nicely. Lightly season the beef and pork with salt and pepper.Vegetables: Peel and finely chop the onions. Peel the carrots and grate them on the large holes of a box grater.8 ounces (230g) smoked bacon, 8 ounces (230g) smoked Polish sausage, 1 lb (450g) stewing beef, 1 lb (450g) stewing pork
- Cook the bacon and sausage:Heat 1 tablespoon clarified butter or vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Add the cubed bacon and sausage and cook, stirring occasionally, until browned. Using a slotted spoon, transfer the browned bacon and sausage to a large bowl, leaving the rendered fat in the pot.1 tablespoon clarified butter
- Brown the pork and beef:Increase the heat to medium-high (or high heat if your stovetop is not powerful). If there isn’t much fat left, add a little more clarified butter or oil.Add the pork in a single layer – don’t overcrowd the pot, work in 1–2 batches if needed. Let the pork sear without moving it for a couple of minutes, then turn the pieces and brown them on all sides until nicely golden.Transfer the browned pork to the bowl with the bacon and sausage.Cook the beef the same way, then transfer it to the bowl.
- Sauté the onions and carrots:Reduce the heat to medium. If the pot looks very dry, add a small splash of fat.Add the chopped onions and a pinch of salt. Cook, stirring often, until the onions start to soften and turn lightly golden.Add the grated carrot and cook together with the onions for a few more minutes, stirring frequently to scrape all the browned bits from the bottom of the pot, until the carrots soften.3 medium onions, 2 carrots
- Combine: Add all the ingredients into the pot: cooked meats (with any juices from the bowl), sauerkraut, cabbage, chopped mushrooms, 1 cup of the mushroom soaking water, broth, wine, flavorings, and spices.Stir well until evenly distributed.1 cup (240ml) mushroom soaking water, 2 cups (480ml) qood-quality beef broth, 1 cup (240ml) chicken broth, 1 cup (240ml) dry red wine, 3 tablespoons plum/prune preserves, 2 tablespoons tomato paste, 4 bay leaves, 3 allspice berries, 2 juniper berries, 1 tablespoon marjoram, 1 teaspoon caraway seeds, ½ teaspoon smoked paprika, 1 teaspoon Worcestershire sauce
- Stew the bigos:Bring the contents of the pot to a gentle boil over medium-high heat, then reduce the heat to low so the stew only simmers very gently.Cover the pot with a lid and simmer for about 2 hours.During this time, stir the stew every 20–30 minutes, making sure nothing sticks to the bottom. If at any point it looks too dry or starts to catch, add a splash of water or broth, scrape the bottom well, and reduce the heat a little.After 2 hours, remove the lid or leave it partially covered.Continue to simmer for about 1 hour more, still over low heat, stirring occasionally. By the end of this time, the cabbage should be very soft and the meats tender.
- Season:Season with salt and pepper to taste. If you’d like a touch more sweetness, stir in a little extra prune preserve or honey/sugar. If it needs more tang, add a small amount of sauerkraut brine.Remove the bay leaves and, if you see them easily, the allspice and juniper berries so no one bites into them whole.
- Resting and serving:Bigos tastes best when it has been cooled and reheated at least once – the flavors deepen and mellow. Some recommend making it even up to 3 days before you plan on serving it. When reheating, add a splash of water or broth if it has become too thick.
- Serve hot with good bread.
- Enjoy!
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