Everytime I visit Krakow, the first thing I need is a huge bowl of hearty Polish soup – and Bigos stew is one of the first things always on my list. Bigos is a Polish stew nicknamed Hunters Stew – because the hearty cabbage and meat stew sticks to your ribs for a comforting meal you’ll want all the time!

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I want each reader to walk away with a solid knowledge of each recipe, with all of the tips I’ve gathered from extensive testing of each recipe. I also answer questions my friends and family have asked about my recipes, to help everyone better understand the processes we use – and why!

Polish Meat and Sauerkraut Stew

When you’re craving something incredibly meaty, warm, and comforting – there is nothing like Polish Bigos stew. This is always one of the first things I run to grab at the Krakow Christmas market – or anytime I am visiting Poland.

Polish soups and stews are seriously underrated – they are full of hearty meats and vegetables, and often have a rich flavor that is cut perfectly by sour notes from sauerkraut, pickles, or fermented rye.

This soup can be more or less sour by adding more kraut – and is delicious with heaping spoonfuls of spicy mustard stirred in. I like to eat it as served – but it’s also great ladled over noodles, potatoes, or rice. This is a stick-to-your-ribs hearty dish you’ll crave again and again!

How to Make Bigos

To make this recipe, we will need the following ingredients (see notes for kosher substitutes to pork):

• Pork shoulder – Tender, fatty, and rich, this slow-cooking cut provides a meaty foundation and deep flavor.
• Smoked kielbasa – Infuses the stew with smokiness, garlicky warmth, and a slightly chewy texture.
• Beef stew meat – Adds a hearty, beefy depth that complements the pork and balances the flavors.
• Bacon – Brings a rich smokiness, provides extra fat for depth, and enhances overall umami.
• Onion – A key aromatic that adds natural sweetness, richness, and depth when sautéed.
• Garlic – Boosts the savory flavor and enhances the meatiness of the dish.
• Sauerkraut – The signature tangy, fermented element that gives Bigos its characteristic tartness and complexity. Rinsing it moderates its acidity.
• Fresh cabbage – Softens as it cooks, adding natural sweetness and mellowing the sharpness of the sauerkraut.
• Mushrooms – Earthy, umami-rich addition that deepens the stew’s flavor and adds a meaty texture.
• Red wine (optional) – Adds acidity, complexity, and a slight fruitiness that enhances the meats and balances richness. A dry red wine works best.
• Beef or chicken broth – A flavorful liquid base that enhances the depth of the stew and keeps it from drying out.
• Diced tomatoes – Brings mild acidity, freshness, and slight sweetness to counterbalance the richness of the meats.
• Tomato paste – A concentrated source of umami that thickens the stew and deepens the tomato flavor.
• Vegetable oil or lard – Used for browning the meats and onions, helping build a rich, flavorful base through caramelization. Lard adds a more traditional, authentic taste.
• Caraway seeds (optional) – A traditional spice that complements the cabbage, adding a slightly nutty and earthy flavor.
• Bay leaves – Imparts a subtle herbal depth and aromatic warmth to the dish.
• Black pepper – Provides a gentle, balancing heat that enhances all the other spices.
• Paprika (preferably Hungarian paprika paste) – Adds vibrant color, mild sweetness, and a smoky undertone.
• Allspice – A warm, slightly peppery spice that adds a touch of complexity.
• Marjoram – Earthy, slightly floral, and a traditional herb that enhances the dish’s depth.
• Salt – Essential for bringing out all the flavors and ensuring balance.
• Prunes (optional, but traditional) – Adds mild sweetness, balances the acidity of the sauerkraut, and enhances the richness.
• Apple (optional) – Brings a subtle fruitiness and natural sweetness, softening the acidity and adding depth.

Once you’ve gathered your ingredients, we will use the following process:

1. Cook the Meats:
   • In a large Dutch oven or heavy pot, heat the oil or lard over medium heat.
   • Cook the diced bacon until crispy. Remove and set aside.
   • Brown the pork and beef in the same pot, then remove and set aside.
   • Add the kielbasa and sear for a few minutes, then remove.
2. Sauté the Vegetables:
   • In the same pot, add the onion and garlic, cooking until soft and fragrant.
   • Add the mushrooms and cook until they release their liquid.
3. Combine Ingredients:
   • Return all the meats to the pot.
   • Stir in the sauerkraut, fresh cabbage, tomatoes, and tomato paste.
   • Pour in the broth and wine.
   • Add the bay leaves, caraway seeds, paprika, allspice, marjoram, and black pepper.
4. Simmer:
   • Bring to a gentle simmer, cover, and cook on low heat for at least 2 hours (preferably 4 hours or more).
   • Stir occasionally, adding more broth if needed.
5. Final Touches:
   • In the last 30 minutes, stir in the prunes and apple if using.
   • Taste and adjust seasoning with salt and additional black pepper.
6. Serve:
   • Let the bigos rest for a few hours or overnight (it tastes even better the next day).
   • Serve with rye bread or boiled potatoes.

Tips and Tricks to Perfect Bigos

Use a Mix of Meats: Traditional bigos features a combination of meats—pork, beef, kielbasa, and even game meat like venison. You can use the meats you have on hand – many like to substitute the beef or pork for chicken thighs!

• Smoked meats (kielbasa, smoked pork, or bacon) add a rich, smoky depth.
• If using lean meats (like chicken or turkey), add a little lard or extra bacon to enhance the flavor.

Let It Simmer for Hours (or Days!): Bigos tastes best after long, slow cooking—simmer for at least 2–4 hours, but if you can, let it rest overnight and reheat the next day for an even better taste. The flavors meld and deepen over time, so leftovers taste even better than fresh!

Balance Sauerkraut with Fresh Cabbage: A good 50/50 mix of sauerkraut and fresh cabbage ensures a balance of tangy and mellow flavors.

• Rinse the sauerkraut if you want a milder taste or keep it as-is for extra tang.
• If you prefer a richer, caramelized flavor, sauté the cabbage before adding it to the stew.

Enhance the Depth with Wine, Prunes & Spices. I always add wine – but don’t always add the prunes and apples. These additions are very traditional and create a well-rounded, rich flavor – but can be skipped according to your preference.

• Red wine (dry varieties like Merlot or Cabernet) deepens the flavor. You can also use beer for a slightly different twist.
• Prunes or dried fruit add a touch of sweetness that balances the sauerkraut’s acidity.

Don’t Skip the Herbs: Spices like bay leaves, allspice, marjoram, caraway seeds, and black pepper bring out the traditional Polish flavors.

Cook in Layers for the Best Flavor: Brown each type of meat separately before adding it to the pot. This builds rich, deep flavors. Cook the onions, garlic, and mushrooms in the rendered bacon fat or a bit of lard for extra richness.

Stir Occasionally & Adjust Liquids: Since bigos thickens as it cooks, keep an eye on it and add broth, wine, or water as needed. Stir it every now and then to prevent sticking, especially if simmering for long hours.

Don’t Skip the Resting Time: If possible, make bigos a day or two ahead of serving—the flavors improve dramatically after resting.

Storing Bigos: Store it in the fridge and reheat slowly the next day. Some people even freeze bigos—it reheats beautifully and retains its deep, comforting flavors.

Serve It Right: Serve with dark rye bread, boiled or mashed potatoes, or even potato dumplings for a traditional Polish experience. A dollop of sour cream on top is optional but adds a nice creamy contrast to the tangy stew.

FAQs

What to Serve With Bigos

Polish Smalec Spread

Easy Creamy Cucumber Salad

German Potato Salad

Spicy Pickled Eggs

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