Polish Hunter's Stew - Bigos. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes. As Polish dishes go, Bigos is about as traditional as you can get.
Polish Hunter's Stew Bigos Bigos is a mixture of fresh cabbage and sauerkraut, various meats and mushrooms.
I often make it if I have a bunch of leftover meats.
You can use as much as the recipe calls for or adjust to fit your preference (more of less meat).
You can cook Polish Hunter's Stew - Bigos using 13 ingredients and 8 steps. Here is how you cook it.
Ingredients of Polish Hunter's Stew - Bigos
- You need 1/2 of pork tenderloin, cut into 1” pieces.
- Prepare 3 links of fresh Polish or sweet Italian sausage.
- It's 4 tablespoons of olive oil.
- You need 1/2 pound of baked ham, cut into 1/2 inch pieces.
- You need 1 of large can of sauerkraut, drained and rinsed.
- It's 1 of onion, coarsely chopped.
- It's 2 cloves of garlic, minced.
- You need 1 package of Baby Bella mushrooms, sliced.
- Prepare 1/2 of medium cabbage (kapusta), coarsely chopped.
- You need 1-2 tablespoons of butter.
- Prepare 2-3 cups of chicken stock.
- Prepare 1/2 can of Campbell’s Cream of Mushroom soup.
- It's of Salt and pepper.
Also known as bigos, this hearty, cabbage and pork-based stew has been called the national dish of Poland. It definitely has an Eastern European feel to it: Cabbage and sauerkraut, lots of different meats—many of the them smoked—and a variety of mushrooms. Anyone who knows anything about Eastern Europe knows they are mad about mushrooms. Um it's a very generic salty dish that doesn't bear much of a similarity to the Polish hunter's stew contrary to what others wrote below.
Polish Hunter's Stew - Bigos instructions
- In a large frying pan brown sausage in olive oil. Remove and transfer to large soup pan. Do the same with the pork pieces..
- Sauté onions and garlic until golden in the frying pan. Add mushrooms, sauté for 10 minutes, add cabbage, sauté for 10 minutes..
- Add butter as necessary to keep vegetables from sticking. Transfer to soup pan..
- Add the ham pieces to the soup pan..
- Drain and rinse sauerkraut. Add to soup pan..
- Stir in 2 cups of chicken stock. Add additional stock if you want a soupier stew. Bring to boil, and then simmer for 30 minutes to one hour. Stir in mushroom soup. Salt and pepper to taste. Turn off heat..
- Stew can be served immediately, but even better if allowed to cool and refrigerated overnight and reheated..
- Boiled potatoes and a good loaf of deli seeded rye bread go well with this dish..
This recipe for bigos makes a hearty, long-simmered meat-and-sauerkraut stew that goes back centuries and is a national dish of Poland. It was traditionally served at the start of the hunting season, from fall through Shrove Tuesday, or until the family's supply of barrel-cured sauerkraut ran out. Bigos is a traditional Polish dish made with a variety of meats that have been cut into bite-sized pieces and stewed with sauerkraut and cabbage. Also sometimes called "Hunter's Stew" - this delicious, hearty meal can be made with just about any sort of meat including pork, poultry, beef, or game, plus a variety of vegetables. Bigos - Polish Hunter Stew Bigos - Polish Hunter Stew is a traditional Polish dish that originated in Medieval times.