I never thought I would like sauerkraut, I guess there will be a lot out there with the same feeling but that had changed when I tried this dish called Bigos it worked well in this stew you won’t even realize you are eating them.
Bigos is a popular Polish stew which is usually made out cabbage and meat. Like the Burgoo it differs in preparation from region to region and from family to family. Though no set recipes for this dish the mainstay ingredients are mixed meats, white cabbage, sauerkraut, mushrooms, tomatoes and other spices. As history suggest Bigos is said to have been introduced to Poland by the Lithuanian Grand Duke Jogaila who became Polish King in 1385 when he started to regularly serve this dish to his hunting-party guests.
This eventually became Poland’s national dish and usually consumed during the winter season more specifically Second Day of Christmas so if it’s getting cold from where you are right now this is a perfect dish to serve specially when enjoyed it with Rye bread or mashed potatoes.
Ingredients
600g beef, cubed
200g sausages, sliced
200g smoked ham
100g bacon, chopped
300g sauerkraut, washed and drained
6-8 pcs dried mushrooms (porcini or shiitake)
8 pcs pitted prunes, chopped
2 apples, cored and cubed
1 large tomato, chopped
1 onion, chopped
4 cloves garlic, minced
1 tsp allspice
3 pcs bay leaves
1 tbsp peppercorns
4-5 cups water
salt
oil
Method
1. In a heavy skillet add small amount of oil then cook bacon until brown and crispy. Remove the bacon then set aside.
2. Add the beef and smoked ham then brown on all sides. Remove meat from skillet then set aside.
3. Sauté garlic and onions then deglaze with 1/2 cup of water.
4. Add the meat and bacon in the skillet then pour everything in a large pot.
5. Combine all remaining ingredients then bring it to a boil, turn heat to low then let it simmer for 2 to 3 hours. Check it regularly and add water if needed.
Note: flavour improves with time so best time to consume the stew is on its third day.
I’m Polish and I can tell that this is a good recipe. I like that you’ve used prunes, it gives the stew some sweetness and smokiness. We normally also add a sliver of lemon zest!
I am flattered with your comment, specially coming from a Polish
It looks tasty rs. I’d like to try this when I’m back in a kitchen.
The recipe sounds so interesting…especially with the prunes added to the dish.
Methinks variations on this theme quite abound in NE Europe where sauerkraut is soulfood throughout. My recipes come from my birth country of Estonia ‘up the road’ from Poland. Yes, I do include prunes, but mushrooms are a new addition to me – thansk for the recipe
!
Sauerkraut is completely underrated and oh so good in a variety of dishes. Glad you found something you like.
Sounds like a pretty good dish. Sauerkraut used to be something I didn’t much like; but then I ate good quality sauerkraut, and I changed my mind completely! Love the combo of ingredients in this dish – really nice.
What a great stew – the apples and prunes must give it a nice sweetness. I remember the first time I tried sauerkraut – completely didn’t like it
But now I eat it on sausages and it’s delish. I think it’d be a great ingredient in a stew.
Interesting stew with delicious spices!
I wish I am able to cook International meals like you. I barely survive with dinner making everyday and I have no idea how you can learn and cook different food everyday! My hats off to you, really!
I love recipes that have spawned from leftovers that are just as good as the original.
I have been making bigos for years! Try it some time with no tomato and dried cherries instead of the prunes. Delicious!
Got to try that variation out, cherries sounds like a great idea
Have been looking for a good recipe for this stew and this one sounds excellent!