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Making Polish bigos includes stewing sauerkraut, white cabbage, meat and sausage together with a handful of spices to create a warming, hearty dish that’s moreishly scrumptious.  Bigos stew is extremely easy to make, requires little or no effort and makes a unbelievable potluck get together dish.

Polish bigos for me defines conventional Polish delicacies – hearty, deliciously comforting and nice for sharing.  This dish is equally in style as a household meal (served with mashed potatoes or bread) in addition to get together meals, accompanying all celebrations together with weddings, christenings and so forth.  It has withstood the take a look at of time and stays probably the most in style dishes in Poland as we speak (together with Polish potato salad and pierogi).  Poles love consolation meals!

Due to its super recognition numerous variations of bigos exist and everybody may have their very own manner of making ready this dish that’s a bit of totally different from everybody else’s.  What all of them have in frequent, nonetheless, are the two important substances: sauerkraut and meat.

Bigos Substances

As that is a necessary ingredient in Polish bigos make sure you use good high quality sauerkraut.  I like to recommend shopping for the sauerkraut in a Polish delicatessen because it’s more likely to be higher high quality and tastier than sauerkraut bought in massive supermarkets.  Search for natural, preservative free sauerkraut that has a lightweight yellow, quite than gray color.

Some individuals suggest rinsing the sauerkraut earlier than making the stew (to make it much less bitter) however I choose merely including some white cabbage into the bigos to create a extra balanced flavour.  What’s sauerkraut with out its sourness?

Use frequent white cabbage or pointed cabbage, which is sweeter.

Bigos with spoon in green bowl with stripy blue-and-white cloth to the right.

Polish bigos might be made with any form of meat, from recreation to pork (used mostly) and hen.  Having stated that I’ve by no means encountered bigos with lamb however that is most likely as a result of lamb is difficult to come back by in Poland.  It’s also possible to use a mix of assorted meats.  Whichever meat you select you will need to use darkish quite than white cuts (so for instance not hen breast, which tends to get dry when cooked for a very long time).  I used skinless hen thighs.  In terms of pork use ribs or shoulder, not pork tenderloin.

You may modify the quantity of meat on this cabbage stew to fit your desire.  I used a reasonable quantity as I didn’t need the meat to overpower the sauerkraut.

Use smoked Polish sausage (kielbasa) for added flavour and texture.  Most Polish kielbasa sorts are smoked so that you’ll have the ability to discover it simply (even massive supermarkets are inclined to inventory Polish sausage nowadays).  Alternatively use items of smoked ham and/or smoked bacon (crisp it up first).

Dried porcini mushrooms are necessary so as to add for extra depth of flavour however you don’t want to make use of too many.  Once more I like to recommend visiting a Polish store as porcinis are typically rather a lot cheaper there than in huge supermarkets.  Make sure you wash the mushrooms completely by putting in a bowl, including a bit of water and rubbing the mushrooms together with your fingertips.  Rinse once more and add into the bigos.

Sauerkraut bigos in green bowl with spoon, stripy blue-and-white cloth and grey pot in background.

For me prunes are completely important in a bigos recipe, including a little bit of pure sweetness in addition to depth of flavour (together with the mushrooms).  I feel prunes are exceptionally effectively suited to sauerkraut dishes.  I’ve used prunes in my sauerkraut casserole with hen (with nice outcomes!), which has similarities to this bigos recipe.

Gear you’ll want

  • Kitchen scales
  • Reducing board and knife
  • Small bowl for laundry the porcini
  • Massive pot with lid and spoon
  • Medium frying pan and spatula

Methods to make Polish bigos recipe: step-by-step

1.Within the pot warmth up Three tablespoons of oil, add the bay leaf, caraway seeds, allspice and juniper berries and onion. Fry gently for Three minutes stirring usually.

Chopped onions in large white pot with spoon.

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2. Push the onion combination to the aspect and add the hen items. Fry for two minutes on all sides.

4 chicken pieces and chopped onions in large white pot.

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3. Add the sauerkraut, cabbage, prunes, mushrooms, paprika, marjoram, tomato paste and half of the water. Stir, shut the lid and produce the combination to the boil then simmer gently for 1 hour stirring sometimes.

Sauerkraut, chopped cabbage, prunes, spices and dried mushrooms in large white pot.

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4. In a pan fry the chopped sausage in 1-2 tablespoons of oil till calmly browned. Add into the stew and prepare dinner for 1 extra hour. Add a bit of extra water if wanted.

Chopped sausage frying in large pan.

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5. Take away the bigos from the warmth and take out the hen. Separate the meat from the bone and place the meat again into the pot. Stir and serve!

Sauerkraut with meat and mushroom pieces in large white pot with spoon.

Prime ideas for making Polish bigos

  • I like to recommend shopping for the sauerkraut in a Polish delicatessen. Search for natural, preservative free sauerkraut that’s yellowish in color, not gray.
  • Use any meat you want however guarantee it’s darkish, not white (not hen breast or pork tenderloin for instance).
  • Use any Polish sausage (kielbasa) however guarantee it’s smoked (most are). I used smoked hen sausage. It’s also possible to add crisped up bacon or items of chopped ham.
  • Wash the porcini completely by putting in a bowl with a bit of water and rubbing together with your fingertips to do away with any grit. Then rinse underneath chilly water and add into the bigos.
  • Add the water The stew needs to be filled with moisture although including an excessive amount of water might end in a soupy consistency, which isn’t what you need.
  • Do NOT add any salt into your bigos. Each sauerkraut in addition to Polish sausage are fairly salty so all you’ll want is pepper to style.
  • Serve with mashed potatoes or slice of darkish bread.
  • Preserve refrigerated for as much as 5 days.
  • Freeze particular person parts for as much as Three months.

Polish bigos in green bowl with spoon held in hands, with stew in pot in background.

Extra sauerkraut recipes

KEEP IN TOUCH!

When you make this bigos recipe I’d like to know the way it turned out for you. Did you utilize some other substances? Let me know within the feedback under, thanks!

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Sauerkraut stew in green bowl with spoon with hands holding it, and grey pot with stew in background.

Print Recipe

Genuine Polish Bigos Stew Recipe

Making Polish bigos includes stewing sauerkraut, white cabbage, meat and sausage together with a handful of spices to create a warming, hearty dish that’s moreishly scrumptious. 

Prep Time10 minutes

Cook dinner Time2 hrs 10 minutes

Whole Time2 hrs 20 minutes

Course: Dinner, Get together Meals

Delicacies: Polish

Key phrase: sauerkraut

Servings: 8 individuals

Energy: 335kcal

Substances

  • 600 g sauerkraut chopped
  • 300 g white cabbage chopped
  • 4 hen thighs skinless
  • 200 g Polish smoked sausage kielbasa, diced
  • 7 g dried porcini mushrooms
  • 8 prunes pitted, halved
  • 1 onion finely chopped
  • 1.5 tsp caraway seeds, dried marjoram and paprika every
  • 3 allspice and juniper berries every
  • 1 bay leaf
  • 2 tbsp tomato paste
  • 5 tbsp olive oil
  • 1.5-2 cups water

Directions

  • In a big pot warmth up Three tablespoons of the oil, add the caraway seeds, juniper and allspice berries, bay leaf and onion and gently fry for Three minutes stirring usually

  • Push the onion combination to the aspect and add the hen thighs. Fry for two minutes on all sides.

  • Add the sauerkraut, cabbage, prunes, tomato paste, mushrooms, marjoram, paprika, pepper to style and half of the water and stir to mix. Shut the lid, deliver to the boil then simmer for 1 hour.

  • In a frying pan warmth up the remaining oil (1-2 tablespoons) and fry the chopped sausage till crispy stirring usually. Add the sausage (not the fats) into the stew and proceed cooking gently for one more hour. Add a bit of extra water at this level for those who like.

  • Take away the hen from the pot, separate the meat from the bone and put the meat items again into the pot. Serve with mashed potatoes or rye/pumpernickel bread.

Notes

  • I like to recommend shopping for the sauerkraut in a Polish delicatessen. Search for natural, preservative free sauerkraut that’s yellowish in color, not gray.
  • Use any meat you want however guarantee it’s darkish, not white (not hen breast or pork tenderloin for instance).
  • Use any Polish sausage (kielbasa) however guarantee it’s smoked (most are). I used smoked hen sausage. It’s also possible to add crisped up bacon or items of chopped ham.
  • Wash the porcini completely by putting in a bowl with a bit of water and rubbing together with your fingertips to do away with any grit. Then rinse underneath chilly water and add into the bigos.
  • Add the water The stew needs to be filled with moisture although including an excessive amount of water might end in a soupy consistency, which isn’t what you need.
  • Do NOT add any salt into your bigos. Each sauerkraut in addition to Polish sausage are fairly salty so all you’ll want is pepper to style.
  • Serve with mashed potatoes or slice of darkish bread.
  • Preserve refrigerated for as much as 5 days. 
  • Freeze particular person parts for as much as Three months.

Vitamin

Serving: 1serving | Energy: 335kcal | Carbohydrates: 15g | Protein: 14g | Fats: 25g | Saturated Fats: 6g | Ldl cholesterol: 73mg | Sodium: 793mg | Potassium: 502mg | Fiber: 4g | Sugar: 7g | Vitamin A: 233IU | Vitamin C: 27mg | Calcium: 54mg | Iron: 2mg

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