Bigos: Traditional Polish Hunter's Stew
A rich, savory medley of sauerkraut, fresh cabbage, and various smoked meats, known as the king of Polish comfort food.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
140 min
Easy
Polaca
6 servings
The story behind
I discovered Bigos during a freezing trip to Poland, and it was love at first bite. They call it 'Hunter's Stew' because it used to be a staple for long hunting trips in the forest. My favorite part about this dish is the tradition behind it: Polish families often keep a pot of Bigos going for several days, letting the flavors deepen and mellow out. It’s perfect for a late lunch after a long walk outside. I love serving it with a huge slice of sourdough bread and a cold, malty dark ale. It’s the kind of meal that makes you want to sit by a fireplace and just enjoy the moment. Honestly, it tastes even better the next day!
Instructions
-
1In a heavy pot, fry the bacon until crispy, then add the sausage and fresh cabbage to brown them slightly.
-
2Stir in the sauerkraut, chopped mushrooms, and spices until everything is well combined.
-
3Pour in the red wine and a bit of water or broth, then cover and simmer on low heat for at least two hours.
-
4Keep an eye on it and add more liquid if it looks too dry; you want it thick but juicy.
-
5Serve steaming hot with a rustic bread roll to soak up all those incredible juices.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account