Bigos (Hunter’s Stew): Discover Poland’s Hearty, Tangy, and Satisfying Classic

Ingredient Overview & Easy Substitutes

Let’s look at everything you’ll need—and how you can easily adjust the recipe to fit your pantry:

Main Ingredients

• Sauerkraut (200g):
  The heart of the dish, sauerkraut adds acidity and depth. Rinse lightly if it’s extra sour or salty.

• Pork (100g):
  Use pork shoulder, loin, or even leftover roast pork. Cut into bite-sized pieces.

• Kielbasa (100g):
  Traditional Polish smoked sausage. Substitute with any smoked sausage if needed.

• Onion (50g):
  White or yellow onion, chopped, for sweetness and body.

• Oil (2 tbsp):
  For sautéing—canola, sunflower, or even a bit of bacon fat for extra flavor.

• Water (200ml):
  Simmering base, but low-sodium broth can be used for extra richness.

• Salt (1 tsp):
  Start modestly, as kielbasa and sauerkraut can be salty. Adjust at the end.

Optional Add-ins

• Mushrooms:
  Sliced button or dried porcini add extra savoriness.

• Dried plums/prunes:
  A few chopped prunes add sweet counterpoint to the tangy kraut.

• Bay leaf, caraway, or allspice:
  A classic Polish touch for aroma and flavor.

• Other meats:
  Add beef, bacon, or even venison for a heartier hunter’s stew.

Nutrition Facts (Per Serving)*

Calories

310 kcal

Protein

15 g

Carbohydrates

13 g

Fat

21 g

Saturated Fat

7 g

Fiber

4 g

Sodium

1150 mg

Cholesterol

55 mg

Based on three servings per recipe. Bread not included.

Step-by-Step Instructions: How to Make Authentic Bigos

This version is approachable, one-pan, and perfect for beginners. Serves 2–3 generously.

1. Sauté the Meats and Onion

• Heat oil in a large heavy-bottomed pot over medium heat.

• Add diced pork and kielbasa. Sauté for about 5 minutes, stirring often, until lightly browned.

• Add the chopped onion and cook for another 5 minutes until soft and slightly golden.

2. Add Sauerkraut and Simmer

• Stir in the sauerkraut, mixing well with the meats and onion.

• Pour in the water and add the salt (plus any optional bay leaf or spices).

• Stir thoroughly.

3. Cook Low and Slow

• Cover the pot, turn the heat to low, and let everything simmer gently for about 40 minutes.

• Stir once or twice while cooking. If it gets dry, add a splash of extra water.

4. Serve Hot

• Taste for seasoning—add a bit more salt if needed.

• Serve steaming hot with fresh rye or crusty bread.

Tips and Tricks for Bigos Success

• Simmer longer for extra flavor: Bigos tastes even better the next day—feel free to make it ahead and reheat.

• Too sour? Rinse the sauerkraut briefly or add a diced apple or a pinch of sugar.

• Bulk it up: Add potatoes or beans for a heartier meal.

• Extra smoke: Use smoked paprika or a bit of smoked bacon for depth.

• Easy cleanup: This stew is delicious as leftovers and reheats beautifully!

Creative Serving Ideas

• With bread: Classic—pair with rye or dark bread for dipping.

• As a main course: Serve with boiled potatoes for a filling Polish meal.

• At parties: Dish into small cups for a unique appetizer.

• With mustard: A dollop of grainy mustard on the side adds spice.

• Creative lunch: Spoon leftover Bigos onto a sandwich roll for a hearty sandwich.

Frequently Asked Questions (FAQ)

Can I make Bigos vegetarian?
Absolutely! Skip the pork and kielbasa, use mushrooms and white beans for a satisfying, plant-based stew.

How do I store leftovers?
Let it cool fully, then refrigerate up to 4 days. Bigos actually improves in flavor as it sits!

Can I freeze Bigos?
Yes, it freezes well. Store in airtight containers for up to 3 months.

My sauerkraut is very salty—what should I do?
Rinse it briefly under cold water before adding to the pot.

Can I add wine?
A splash of dry red wine during simmering is traditional in some Polish regions and adds complexity.