🇵🇱 Poland · Food
Bigos (Hunter's Stew)
By eatmundo · August 4, 2026
A robust and quintessential Polish hunter's stew featuring fermented cabbage, various meats, and wild mushrooms. It is a dish that tastes even better when reheated the next day.
Ingredients
check them off as you prepareHow to Make It
- 1
Soak 30g of dried mushrooms in 200ml warm water for 30 minutes, then chop finely.
- 2
In a large 5-liter heavy-bottomed pot, melt 50g of lard over medium heat.
- 3
Dice 2 onions and sauté them in the lard until translucent and fragrant, about 5 minutes.
- 4
Sear 500g of cubed pork shoulder in the pot until browned on all sides, roughly 8 minutes.
- 5
Add 1kg of sauerkraut, the chopped mushrooms with their soaking liquid, and 5 prunes to the pot.
- 6
Slice 300g of kielbasa into rounds and stir them into the mixture, then add 1 teaspoon of salt.
- 7
Reduce heat to low, cover with a tight-fitting lid, and simmer gently for 90 minutes, stirring occasionally.
- 8
Remove the lid for the final 10 minutes to allow the stew to thicken and the liquid to reduce.
Frequently Asked Questions
Why is it better the next day?+
The flavors continue to meld and the acidic sauerkraut breaks down the meat fibers, deepening the profile.
Can I use fresh cabbage?+
Authentic bigos requires fermented sauerkraut for its signature tang, but you can mix in some fresh cabbage for texture.
What type of kielbasa is best?+
Use a high-quality smoked garlic kielbasa to provide the essential deep, smoky flavor profile to the stew.
How do I know when it is done?+
The meat should be fork-tender and the sauerkraut should have turned a deep, rich brown color.
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