(Hunter’s stew)

Bigos, also known as hunter’s stew, is a wonderfully rustic Polish dish that is full of flavors. This stew is made with a combination of sauerkraut, various types of meat, sausage, and a variety of vegetables and spices. Bigos is known as a perfect winter stew as it becomes even more delicious when it is allowed to stand and develop flavors over time. Follow this recipe to create your own flavorful Bigos and enjoy this delightful Polish classic.


1. Cut 500 grams of mixed pork and beef into cubes. Set aside.
2. Cut 250 grams of smoked pork belly or bacon into smaller pieces. Set aside.
3. Chop 1 large onion and 2 cloves of garlic. Set aside.
4. Slice 250 grams of mixed sausage, such as kabanoss or knackwurst. Set aside.
5. Shred 500 grams of sauerkraut and 500 grams of fresh cabbage into thin strips. Set aside.
6. Dice 2 carrots and 2 celery stalks as well. Set aside.


– 500 grams of mixed pork and beef
– 250 grams of smoked pork belly or bacon
– 1 large onion
– 2 cloves of garlic
– 250 grams of mixed sausage (kabanoss, knackwurst, etc.)
– 500 grams of sauerkraut
– 500 grams of fresh cabbage
– 2 carrots
– 2 celery stalks
– 2 deciliters of red wine
– 2 deciliters of beef broth
– 1 teaspoon of dried marjoram
– 1 teaspoon of dried thyme
– 1 bay leaf
– Salt and pepper to taste


1. Heat a large pot or saucepan with some oil over medium heat.
2. Add the chopped onion and garlic. Sauté them until they become soft and translucent.
3. Add the mixed pork and beef to the pot and brown them on all sides.
4. Add the sliced pork belly or bacon and fry until crispy.
5. Add the sausage and continue frying for a few more minutes.
6. Put the cut sauerkraut, cabbage, carrots, and celery into the pot. Stir well to mix all the ingredients.
7. Add 2 deciliters of red wine, 2 deciliters of beef broth, 1 teaspoon of dried marjoram, 1 teaspoon of dried thyme, and 1 bay leaf. Season with salt and pepper to taste.
8. Reduce the heat to low and let the stew simmer for about 2-3 hours, or until the meat is tender and the flavors have blended well.


1. Heat oil in a frying pan or pot over medium heat.
2. Place the pirozhki in the hot oil and fry them on each side until they turn golden brown.
3. Once they are done, remove them from the pan and let them drain on paper towels.

Serving tips:

Serve the hot Bigos stew with fresh bread or mashed potatoes. You can also garnish the stew with fresh parsley or dill for extra color and flavor. Bigos is a meal in itself, but you can also serve it as part of a Polish buffet or alongside pickles and sauerkraut.
Enjoy this hearty and flavorful Polish hunter’s stew!

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