Home Polish Food Main Courses and Sides Bigos - Hunter's Stew

Bigos PDF Print E-mail
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Saturday, 15 October 2011 22:55

bigos traditional, sour cabbage, main course, traditional polish foodBigos, also known as Hunters Stew is one of the most popular, and one of the best known polish dishes. There is no single recipe, and ingredients of bigos change from region to region. It is said that bigos was introduced to Poland in 1385 by Jogaila, a Lithuanian Grand Duke who became Polish king Władysław Jagiełło. Metaphorically, bigos means "confusion", "big mess" or "trouble" in Polish.

Recipe sent by Julia from Poznan:


  • 1kg of Sauerkraut
  • 150 g of onions
  • 10 g dried forest mushrooms
  • 250 g of smoked bacon
  • 400 g of boneless pork
  • 200 g of boneless beef
  • 500 g of polish sausage
  • 150 g of raw pork fat
  • 4 spoons of tomato paste
  • Half glass of red wine
  • 1 bay leaf
  • salt, pepper, sugar

Chop sauerkraut into short strips, squeeze juice and put into thick bottom pot, add forest mushrooms, cover with water and boil for 90 minutes.

Chop pork and beef in small cubes and golden on pan to seal the juices, add to sauerkraut and boil for further 1 hour, until soft. Chop pork fat, bacon and sausage into small cubes and fry on pan, when ready add chopped onion and fry for few more minutes.

Add to sauerkraut, season with salt, pepper and sugar to your liking, add half glass of red wine, bay leaf and tomato paste and boil for another hour.


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Last Updated on Saturday, 28 April 2012 14:37
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