(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Growing up in Poland, bigos was always a staple at family gatherings. This hearty stew brings back memories of chilly autumn evenings spent around grandma's table. I've tweaked her recipe over years, perfecting balance between tangy sauerkraut and savory pork. Trust me, aroma wafting through kitchen as this simmers for hours is simply irresistible. Perfect comfort food for cold nights, bigos only gets better with time. Let's dive into making this Polish classic together!
Ingredients for Delicious Bigos Stew
- Sauerkraut: Tangy fermented cabbage adds depth of flavor and a unique sourness that is essential to the traditional bigos stew.
- Fresh cabbage: Adds freshness and texture to the stew, complementing the sauerkraut and providing a balance of flavors and nutrients.
- Pork shoulder: Slow-cooked pork shoulder becomes tender and flavorful, infusing the stew with rich meatiness and a satisfying bite.
- Kielbasa sausage: A smoky and savory sausage that enhances the stew with its robust flavor and adds an extra layer of heartiness.
- Onions: Provide a sweet and aromatic base for the stew, enhancing the overall depth of flavor and adding a subtle sweetness.
- Garlic: Adds a pungent kick and depth of flavor to the stew, infusing it with a rich aroma and savory taste.
- Beef broth: Provides a savory umami base for the stew, adding depth of flavor and richness to the overall dish.
- Red wine: Adds complexity and richness to the stew, infusing it with a deep, fruity undertone and enhancing the overall flavor profile.
- Tomato paste: Thickens the stew and adds a touch of sweetness and acidity, balancing out the richness of the meat and sauerkraut.
- Vegetable oil: Used for cooking the ingredients, vegetable oil helps to brown the meat and vegetables, enhancing their flavors.
- Bay leaves: Infuse the stew with a subtle herbal aroma and flavor, adding a layer of complexity and depth to the dish.
- Caraway seeds: Provide a warm, earthy flavor with a hint of citrus that complements the sauerkraut and adds a unique taste to the stew.
Read more: Mulligatawny Stew
Essential Tools for Making This Polish Stew
- Knife: Essential for chopping ingredients like onions, garlic, and meat for this stew recipe.
- Large pot: Needed to cook and simmer the stew with all the ingredients together for a hearty meal.
Bigos Stew Recipe
Equipment
- Large pot
- Cutting board
- Knife
Ingredients:
Main Ingredients
- 1 kg Sauerkraut
- 500 g Fresh cabbage shredded
- 500 g Pork shoulder cut into chunks
- 300 g Kielbasa sausage sliced
- 2 Onions chopped
- 3 cloves Garlic minced
- 2 cups Beef broth
- 1 cup Red wine
- 2 tbsp Tomato paste
- 2 tbsp Vegetable oil
- 2 pcs Bay leaves
- 1 tsp Caraway seeds
- to taste Salt and pepper
Read more: Bamia Stew Recipe
Instructions:
- 1. Heat the oil in a large pot over medium heat. Add the onions and garlic, and cook until softened.
- 2. Add the pork shoulder and cook until browned on all sides.
- 3. Stir in the sauerkraut, fresh cabbage, kielbasa, beef broth, red wine, tomato paste, bay leaves, and caraway seeds.
- 4. Bring to a boil, then reduce heat to low and simmer for about 2 hours, stirring occasionally.
- 5. Season with salt and pepper to taste. Serve hot.
Notes:
Nutrition value:
Keywords:
Read more: Asparagus Stew Recipe
Can You Make Bigos Stew Ahead of Time?
Make Ahead Instructions
- Cook the bigos stew as directed in the recipe.
- Let the stew cool completely.
- Store in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Allow the stew to cool completely.
- Transfer to a freezer-safe container or resealable bags.
- Label with the date and store in the freezer for up to 3 months.
0 thoughts on “Bigos Stew Recipe”