bigos recipe

I am excited to share with you my family recipe for traditional Bigos, a hearty and flavourful Polish Hunter’s Stew fit for royalty.

Bigos - Polish Hunters Stew Recipe 

Stewing Beef

Kielbasa

Lardons

Sauerkraut

White Cabbage

Large Onion

Apple

Mushrooms

Water

glass Dry Red Wine

Prune

Bay Leaves

Allspice Berries

1tsp Marjoram

1tsp Caraway

Honey

Salt

1tsp Ground Black Pepper

Nutmeg

1tbsp Tomato Puree

Rehydrate Mushrooms

Begin by hydrating the dried mushrooms in 1 L of boiling water for around 15 minutes. When ready, remove the mushrooms and strain the water through a fine-mesh sieve to remove any grit or sand. Transfer the mushroom water to a slow cooker dish, leaving behind the last 50 ml (1/4 cup) of water that may contain sediment.

Brown Pork

In a frying pan, sear the lardons and sausage over high heat until browned. Transfer the meat to the slow cooker, leaving the fat in the pan.

Brown Onions

In the same pan, brown the diced onions until softened and lightly browned. Transfer them to the slow cooker.

Brown Beef

Next, brown the diced beef in two batches until browned on all sides. Transfer it to the slow cooker.

Combine Ingredients

Add all the remaining ingredients to the slow cooker, including the hydrated mushrooms, and stir well to combine. Cover with a lid and set the slow cooker to high heat for 5 hours. After the first hour, give it a good stir and repeat every hour or so to distribute the flavours.

Enjoy!

When the Bigos is ready, remove the bay leaves and serve hot with sourdough bread or boiled potatoes. Bigos tastes better with time, so you can store it in the fridge for up to three days, freeze it, or store it in jars if you make a bigger batch. Reheat it gently on the stovetop or in the microwave before serving. Enjoy!

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

Authentic Polish Bigos Stew Recipe

sauerkraut (drained, chopped)

white cabbage (chopped)

chicken thighs (or other meats, see Notes*)

Polish smoked sausage (kielbasa, diced)

porcini mushrooms (small handful)

prunes (pitted, halved)

onion (finely chopped)

caraway seeds, dried marjoram and paprika (each)

allspice and juniper berries (each)

bay leaf

tomato puree

vegetable/olive oil

water

In a large pot heat 3 tablespoons of the oil, add the caraway seeds, juniper and allspice berries, bay leaf and onion and gently fry for 3 minutes stirring often.

Push the onion mixture to the side and add the chicken thighs. Cook for 2 minutes on each side.

Add the sauerkraut, cabbage, prunes, tomato puree, mushrooms, marjoram, paprika, pepper to taste and half of the water and stir to combine. Cover, bring to the boil then simmer for 1 hour stirring occasionally. Top up with more water as needed (make sure the bigos doesn&#39;t stick to the bottom of the pan).

In a frying pan heat the remaining oil (1-2 tablespoons) and fry the chopped sausage until crispy stirring often. Add the sausage into the stew and continue cooking gently for 1-1½ hours. Add a little more water if needed.

Remove the chicken from the pot, separate the meat from the bone and put the meat pieces back into the pot. Serve with boiled/mashed potatoes or rye/pumpernickel bread.

Dear Monika, thank you so much for the fantastic recipe! I cooked bigos for the first time with my Polish-born boyfriend and he was surprised how authentic it was! It was absolutely divine and made our New Year’s Day. We can’t wait to cook more from your recipes. Thanks again, take care x

Delicious, The pot it was cooked in was wiped out clean. The house smelled beautifully as soon as the onions and spices released the amazing aroma,. I did not follow the exact measurements since I already cooked Bigos once in the past (different version) but I love this one the spices are added right after onion for them to infuse all the rest of the ingredients. It is already spring with rainy and cool days - perfect comfort food that tastes amazing. I did not get rid of the fat but thinned it with juices release from the sour kraut and cabbage. The juices from the churros sausage combined with juices from the cabbage and sour kraut add an extra flavor to the dish. For as long as the fat is not burned and just slightly caramelized, the juices from the cabbage and sour kraut dissolve the caramelized sausage juices without losing the flavor. Fat is not always bad. Our brains need some fat.

I had bigos the first time at a Polish restaurant in London.  Needless to say, I loved it.  My dad is Polish and made homemade sauerkraut, pierogis and galompkis. For some reason, bigos was not on the menu.  After having it in London while on holiday, I have striven to recreate the initial experience.  To that end, I've used many different online Polish recipes and even a recipe from a Croatian cookbook my Croat former boss gave me.  All have been different and this one was too. 

I made many many substitutions and changes to this recipe based on ingredients on-hand.  Didn't have chicken.  Used ventriche for the bacon.  Had chorizo sausages.  Didn't have cabbage but had homemade sauerkraut. Added some carrots.  I had never put mushrooms (used TJ's frozen cooked and seasoned) or prunes in before but followed your recipe for most/all of the seasoning.  I had some homemade chicken stock and used that instead of water.  

Bottom line is that using your ideas my wife and I agree this was the best bigos we have made.  The flavors melded together so well.  I used quite a few mushrooms.  But nothing stood out and it combined to make a very satisfying comfort food meal on a cold winter night.   The first night we had by itself.  The 2nd night we ate with homemade sourdough bread grilled cheese sandwiches.  

Thank-you for a wonderful recipe.

My husband is Polish. The first time I ever had Bigos was when a Polish friend of his made a big pot of it this winter, using this recipe, and shared some with us. I asked him for the recipe, and made it a few weeks later. The look of love and appreciation on my husbands face when he ate it was a gift to me. Now, I have an authentic Polish recipe, that he loves, in my arsenal. Making it today. Thanks! I owe you one!

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

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

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.

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.

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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Authentic Polish Bigos Stew Recipe

Bigos Recipe (Polish Hunter’s Stew)

Top 3 bigos recipe recipes from across the web

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Bigos - Polish Hunters Stew Recipe

Authentic Polish Bigos Stew Recipe

Bigos Recipe (Polish Hunter’s Stew)

The most viewed bigos recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine