Bigos - The original Polish hunter’s stew

Step 1/4

• 3⅓ g dried porcini mushrooms
• 75 ml water (warm)
• ⅓ onion
• ⅓ clove garlic
• 1 prunes
• 25 g smoked bacon
• 100 g kielbasa
• 150 g pork neck
• 116⅔ g tomatoes
• 100 g sauerkraut
• 233⅓ g white cabbages
• ⅓ tsp juniper berry
• ⅛ tsp caraway seed

• bowl
• cutting board
• knife
• sieve
• mortar and pestle

Add dried porcini mushrooms and warm water to a bowl and let mushrooms soak. Finely chop onion, garlic, and dried plums. Dice smoked bacon, cabanossi, pork neck, and tomatoes. Drain sauerkraut in a sieve, slice white cabbage, and crush juniper berries and caraway seeds together in a mortar.

Step 2/4

• frying pan
• rubber spatula

In a frying pan over medium heat, add smoked bacon and fry for approx. 3 min. Add onion, garlic, and crushed spices. Fry for approx. 3 min. more, then set aside.

Step 3/4

• 25 g tomato paste
• 166⅔ ml beef stock
• vegetable oil (for frying)

• pot (large)

Heat vegetable oil in a large pot over medium-high heat and add pork neck. Fry for approx. 2 – 3 min., or until browned on all sides. Add white cabbage and fry for approx. 10 min., then add tomato paste and stir to combine. Add fried bacon and onion mixture, sauerkraut, tomatoes, and beef stock. Stir to combine and bring to a simmer. Reduce to medium-low heat, cover, and let the stew simmer for approx. 30 min.

Step 4/4

• salt
• pepper
• bread (for serving)

Drain porcini mushrooms, reserving the liquid. Chop mushrooms and add to the pot, along with the mushroom stock, cabanossi, and dried plums. Cover the pot and let the stew simmer for approx. 1 hr. longer Season with salt and pepper to taste and serve bigos with fresh bread. Enjoy!

Enjoy your meal!