bigos

Kapuste plukamy,kroimy i wkladamy do garnka i zalewamy woda,grzyby plukamy i wkladamy do kapusty,dodajemy pare kulek ziela angielskiego i lisci laurowych i gotujemy na srednim ogniu.Kielbase i boczek kroimy w kostke i podsmazamy na margarynie.Gdy kapusta bedzie miekka dodajemy podsmazona kiełbase i boczek razem z tluszeczem.Przyprawiamy do smaku pieprzem i kucharkiem,dodajemy przecier pomidorowy do smaku i koloru na koniec posypujemy majerankiem i wszystko dobrze mieszamy.Pycha najlepiej smakuje na drugi dzien.

Szybki bigos

boczek wędzony 1 kilo

Majeranek suszony Prymat

kapusta kiszona 1 kilo

margaryna do smażenia

Kucharek przyprawa uniwersalna

grzyby suszone 2 garsci

kiełbasa zwyczajna 1 kilo

Liść laurowy suszony Prymat

Bigos is a hearty Polish stew made with a mix of meats simmered with sauerkraut and cabbage until everything turns rich, tangy, and deeply savory, better the next day.

Bigos Recipe (Polish Hunter’s Stew)

bacon (chopped)

pork shoulder (or pork

sauerkraut (drained (reserve a little juice))

green cabbage (shredded (about 1½-2 pounds))

onion

garlic (minced)

mushrooms

mushrooms (sliced (cremini/white button))

tomato paste

bay leaf

paprika (or to taste)

marjoram

allspice

black pepper (plus more to taste)

dry red wine (or use stock)

beef stock (or chicken stock, as needed)

prunes (chopped (optional but traditional))

Salt (to taste)

4-6 juniper berries (lightly crushed)

caraway seeds

Mushrooms

If using dried porcini - soak the dried mushrooms in hot water for 20 minutes. Lift them out, chop, and save the soaking liquid. Pour the liquid through a fine strainer or coffee filter to remove grit. Set aside.

Bacon

Heat a large Dutch oven or heavy pot over medium heat. Add the bacon and cook until it renders and starts to crisp. Scoop out bacon with a slotted spoon and set aside, leaving the drippings in the pot.

Pork

Add the pork pieces to the pot (work in batches if needed). Brown well on all sides - this adds a ton of flavor. Remove browned pork to a bowl.

Onion

Add the onion to the pot and cook 4-5 minutes to soften. Stir in the fresh mushrooms and cook until they release their moisture and start to brown. Add garlic and cook 30 seconds, just until fragrant.

Tomato

Stir in the tomato paste and cook 1 minute to caramelize it slightly. Pour in the wine (if using, or 1 cup stock) and scrape up any browned bits on the bottom of the pot.

Sauerkraut

Add sauerkraut, shredded cabbage, reserved bacon, browned pork, chopped dried mushrooms, bay leaf, paprika, marjoram, allspice, black pepper, and prunes (if using).

Stock

Pour in 2 cups stock plus ½ cup of the strained mushroom liquid (if you used porcini).

Simmer

Bring to a gentle simmer, then reduce heat to low. Cover and cook 1½ to 2 hours, stirring occasionally. Add more stock as needed so it stays saucy, not dry.

Kielbasa

Stir in the sliced kielbasa during the last 30 minutes of simmering so it stays juicy and doesn’t overcook.

Serve

Remove bay leaf. Taste and adjust, and serve.

We made this recipe last night and it was very good!  Although it is a polish stew, it reminded me of the stews my Hungarian mother made.  It was savory, hearty and tangy.  We used hot Hungarian paprika and next time we might add some jalapenos to spice it up as well!

This is another dish that my mother often made, and I'm so happy to find it here. She never liked the prunes, but I'm glad to have tried them. What a wonderful dish to enjoy.

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Bigos Recipe (Polish Hunter’s Stew)

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Bigos Recipe (Polish Hunter’s Stew)

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