Polish Hunter’s Stew (Bigos)
Smacznego! My dad used to make this dish and served it with mashed potatoes. Prep & chop everything before starting and use your biggest pot. It’s best to make this a day or two before serving because the flavors improve over time. - Jenny Jones
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Makes: 6 - 8 servings
Ingredients:
- 3 teaspoons olive oil, divided
- 1/3 pound boneless center cut pork chop (extra fat removed)
- 1/4 pound beef stew meat
- 2 cups chopped onion
- 2 large cloves of garlic, minced
- 1/4 pound sliced crimini mushrooms (2 cups)
- 4 cups shredded cabbage
- 3 cups chicken stock (I use Swanson unsalted cooking stock)
- 1/4 cup tomato paste
- 2 pounds drained sauerkraut (reserve the juice)
- 1 cup (reserved) sauerkraut juice
- 3 ounces kielbasa, sliced
- 2 bay leaves
- 8 whole allspice berries
- 1 teaspoon dried marjoram leaves
Instructions:
- Heat 2 teaspoons of oil over med-high heat and brown the pork and beef for 4-5 minutes, sprinkling with salt & pepper. Remove to a bowl.
- In the same pot in 1 teaspoon of oil, brown the onions & garlic for 2-3 minutes until golden brown.
- Add mushrooms, cook & stir 2 minutes.
- Add cabbage, cook & stir 2 minutes.
- Stir tomato paste into chicken stock and add to the pot along with the remaining ingredients. Combine well, burying the meats under the mixture. Cover and simmer 2 hours, stirring occasionally.
- Remove the pork and beef and shred using 2 forks. Return to pot.
Notes: For more on this recipe in my blog click here.
Leave a Comment
Barbara
July 26, 2022 at 12:23 pm
do you have a kapusta recipe?
Reply to this comment
Millie
February 28, 2022 at 1:21 pm
Polish Hunter’s Stew
I wanted something different. My family of ffive enjoyed this stew very much; in fact, it was terrific if you like saurkraut and we do.
Reply to this comment
Lin
March 7, 2021 at 1:35 pm
Hello Jenny, Just wanted to say thanks and to compliment you for the wonderful recipes that you have posted on your site. I have enjoyed making some of the breads , rolls and cake recipes and have been amazed at my results.Thanks for the detailed recipes and video tutorials too. Great Job! Lin
Reply to this comment
William
January 3, 2018 at 5:44 pm
My grand mother made an Easter Soup that was to die for. Over the years, recipe was lost.
It had kielbasa, dried mushrooms, potatoes, a little vinegar, eggs, maybe sour cream and other stuff.
I was in elementary school at the time and still remember the way it tasted.
Any thoughts on a complete recipe?Reply to this comment
sue papais
January 12, 2018 at 1:46 pm
William,
Go on Genius Kitchen. There is a recipe for the Easter Soup. sue
Reply to this comment
Tara
January 14, 2018 at 12:29 pm
Look up recipes for Zurek soup, many variations but with ingredients you’ve listed it may be it.
Reply to this comment
Adam
September 23, 2019 at 10:55 am
Sounds like White Borscht to me. My favorite.
Reply to this comment
Peter J
November 10, 2017 at 4:02 pm
When I was a kid,my Aunt used to make me a special dish,but I dont know what it was called,we would both smile and eat it,so good. It was a drop dumpling,bacon,and I don’t know what else,but I Remember it being a yellowish color, can you help
Reply to this comment
Jenny
November 13, 2017 at 7:58 pm
Could it be kluski? See my Potato Gnocchi recipe.
Reply to this comment
Brenda
August 17, 2017 at 1:23 pm
I make this and enjoyed it very much. Next time I’ll only use 1/2 of the kraut juice as it was a little strong for me. Also, be sure and use a good quality sausage or it won’t add much taste to the bigos. I think I’ll also add a cup of sliced carrots. I served it with garlic mashed potatoes. Very good.
Reply to this comment
rose
April 17, 2017 at 1:00 pm
Hi Jenny, Have you ever made saurkraut from scratch? I would like to try this and I trust your recipes! I think it would be especially great for bigos.
Reply to this comment
Patt Konopka
June 8, 2018 at 11:20 am
I make my own Kraut and use it for Bigos. It turns out wonderful!
Reply to this comment
Cyndi
October 3, 2016 at 10:12 pm
They are hard to find in less you have a Polish import store but, try and find the dried Polish mushrooms for this dish it’s worth the effort and the huge expense, about five bucks an ounce !
Reply to this comment
Jolanta
January 6, 2017 at 3:54 pm
Cyndi, I use a lot of dried mushrooms and buy them directly from Kirsch Mushroom Company in New York. 718.991.4977. They send me a pound of wonderfully tasty i perfectly fragrant dried mushrooms for about $65. Believe me, you will like them.
Reply to this comment
Leigh
September 20, 2016 at 10:50 am
Hi ! I just found your site yesterday and love it ! I wondered if you had a recipe for Kapusta ? My in laws used to make it, and it was terrific. Thank you ! Leigh
Ps. I made your crusty rolls (subbed 1 cup of whole wheat and added 1 tsp of vital wheat gluten – they turned out great !Reply to this comment
Ginny
August 20, 2016 at 10:46 am
Hi Jenny,
Your recipe is not really clear on when & what to do with the sauerkraut and reserved juice????Reply to this comment
Jenny
August 20, 2016 at 10:58 am
Drain the kraut and in step #5, add all of the drained kraut to the pot. Of the reserved juice you save when draining, add one cup of the reserved kraut juice to the pot. I hope that helps.
Reply to this comment
Leanne
August 6, 2016 at 11:33 pm
Can this be done in a slow cooker/crockpot?
Reply to this comment
Jenny
August 8, 2016 at 12:55 pm
I’m sorry I have no experience with slow cookers.
Reply to this comment
Henry
October 18, 2016 at 5:04 pm
Yes it can be made in a crock pot. Just cook it on low for about 6-8 hours.
Reply to this comment
Curt
April 11, 2016 at 3:02 pm
My wife is from Cracow Poland and she introduced me to this 20 years ago. This is a main staple in our house. Can this be pressure canned? It would be nice to make up a bunch of this and can it so we could have a jar ready any time we want.
Reply to this comment
Jenny
April 15, 2016 at 10:07 pm
Sorry, I have no experience with canning.
Reply to this comment
Theresa Kasprzak (Kotkowski)
February 17, 2016 at 3:58 pm
Have just discovered your recipes as I was searching for Polish foods my Babcia used to make for Easter and Christmas. Did not know you were of Polish descent so is another plus in my book! I really want to try the punchki and chruschiki tha t I loved as a kid. Thanks. Hope to pass on these traditional foods to my daughter so it isn’t lost.
Reply to this comment
Christina
February 17, 2016 at 12:47 pm
Hi Jenny,
Is the Kielbasa smoked or raw?
Reply to this comment
Jenny
February 17, 2016 at 12:54 pm
Smoked.
Reply to this comment
Nancy
October 31, 2015 at 5:13 pm
Hello,
Is there a substitute for the sauerkraut juice. Not sure where to get the sauerkraut juice. Do you have any suggestions as the recipe sounds good.
I appreciate your help.
Thanks,
NancyReply to this comment
Jenny
October 31, 2015 at 5:19 pm
The sauerkraut juice will be in the container of sauerkraut so you keep it when you drain the kraut. I will clarify the recipe so I’m glad you asked.
Reply to this comment
Jeanne
October 10, 2015 at 1:58 pm
I haven’t tried this yet, but will, this Fall. Being Polish I love this dish and know that yours will be as good as I remember. I’ll update after we make it.
Dziękuję
Reply to this comment
Denise
September 27, 2015 at 3:18 pm
Can’t wait to try this. Was wondering though, can it be braised in the oven at step 5? If so, what temperature would you suggest? and would it need to be covered?
Also, is the centre cut pork cut up into smaller pieces?
My mouth is watering as I type this!
THANKS!Reply to this comment
Jenny
September 28, 2015 at 8:04 pm
It needs to be covered for the two hours it cooks and the best temperature if you cook in the oven would be 325, but you should check on it and stir about every 30 minutes. When the stew has finished cooking, the pork is shredded using two forks and returned to the pot.
Reply to this comment
Heather
September 24, 2015 at 3:54 pm
Jenny, I love your recipes! Your beef stew is the best, my teenage daughter requested it for the first day of Fall so I made it last night. My mom said it was the “best stew she’s had in decades”. Love your site, thanks for sharing your family recipes with us.
Reply to this comment
Joanna
September 24, 2015 at 12:46 pm
bardzo lubie ogladac twoj blog i korzystac z twoich przepisow …i jak sie okazuje to,ze ja tez potrafie smacznie gotowac i piec ! I to – dzieki tobie.Bardzo wdzieczna Joanna.Pozdrawiam serdecznie
(translation: I really like to watch your blog and use your recipes … and as it turns out I can cook and bake delicious! And it is – thanks to you. Very grateful Joanna
Reply to this comment
Leave a Comment
Want to share your photo of my recipe?
Just click on this link: YourPhotos@JennyCanCook.com.
