
Contents
Bigos
The heartwarming Polish stew that brings comfort and tradition
Ingredients
- 500 g sauerkraut, rinsed and drained
- 500 g fresh cabbage, finely shredded
- 300 g smoked kielbasa, sliced
- 300 g pork shoulder, diced
- 200 g beef, cubed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 cup dried mushrooms, soaked and chopped
- 1 cup dried plums, chopped optional
- 2 bay leaves
- 1 teaspoon juniper berries
- 1 teaspoon black pepper
- 1 teaspoon allspice
- 1 teaspoon paprika
- 1 cup red wine optional
- 2 tablespoons tomato paste
- 3 tablespoons vegetable oil or lard
- 2 cup beef or vegetable broth
- Salt to taste
Instructions
- Prepare the ingredients: In a large pot, heat the oil or lard over medium heat. Add the chopped onions and garlic, sautéing until golden and fragrant.
- Cook the meats: Add the diced pork and beef, searing until browned on all sides. Stir in the kielbasa and cook for a few more minutes.
- Add cabbage and sauerkraut: Incorporate the fresh cabbage and sauerkraut, stirring well to combine with the meats.
- Enhance the flavor: Mix in the dried mushrooms, plums (if using), bay leaves, juniper berries, black pepper, allspice, and paprika.
- Deglaze with wine: Pour in the red wine, allowing it to cook down for a couple of minutes to deepen the flavor.
- Simmer the stew: Stir in the tomato paste and broth, bringing the mixture to a gentle simmer. Cover and cook on low heat for at least 2-3 hours, stirring occasionally.
- Rest and reheat: For the best flavor, let the bigos cool and refrigerate overnight. Reheat before serving to allow the flavors to meld even further.
- Serve and enjoy: Dish out bigos with hearty rye bread or boiled potatoes, and enjoy this traditional Polish delicacy.
Notes
Bigos: Poland’s ultimate comfort dish
Bigos, often hailed as Poland’s ultimate comfort dish, is a rustic and aromatic stew that has been a cornerstone of Polish culinary heritage for centuries. Rooted in tradition, this hearty dish is much more than just a meal—it embodies the warmth of home cooking, the joy of communal gatherings, and the resourcefulness of Polish cuisine. With its deep, complex flavors and nourishing ingredients, bigos has earned its place as a beloved staple, enjoyed by generations across Poland and beyond.Ingredients and variations

The art of slow cooking
The secret to exceptional bigos lies in its prolonged cooking process. Traditionally prepared over several hours—or even days—the dish undergoes a slow transformation as the ingredients meld together, allowing their flavors to intensify with each simmer. The longer bigos is left to rest and reheat, the better it becomes. Many believe that it reaches its peak flavor on the second or even third day, as the ingredients continue to soak up the seasonings and develop even more depth.A dish for every occasion
