Although they prepare bigos in Lithuania, Belarus, Poland, and Ukraine. Bigos is rightfully considered the pearl of Polish cuisine.
Summary
| Cook Time | 30 mins |
| Course | Main Dish |
| Cuisine | Polish |
Ingredients
Ingredients- Sauerkraut – 1.5 kg
- Fresh cabbage – 1.5 kg
- Boiled forest mushrooms – 0.5 kg
- Lard – 5 tbsp
- Tomato sauce – 200 g or tomato paste – 3 tbsp
- Peppercorns
- Bay leaf
- Pork pulp – 0.6 kg
- Smoked – ham, collar, and chicken breast – 0.6 kg
- Smoked sausage and hunting sausages – 0.6 kg
- Onions – 1 pc. Salt
- Ground black pepper
- Sugar – 1 tbsp
- Prunes (soak and cut) – 50 g
- Dry red wine – 150 ml
Print Recipe
Pin Recipe Instructions
- Cut the pork pulp into bite-sized pieces. Slice the onion into quarter rings.
- Heat the lard in a large, heavy-bottomed pot over medium-high heat. Add the pork and fry until golden brown and cooked through (internal temperature 63°C / 145°F), about 10-12 minutes. Season with salt and ground black pepper.
- Cut the smoked sausages into large circles and the ham, collar, and chicken breast into cubes. Add to the pot with the pork and simmer for 5 minutes.
- Add the sauerkraut, fresh cabbage, boiled mushrooms, tomato sauce or tomato paste, bay leaf, peppercorns, sugar, prunes, and red wine to the pot. Mix everything well.
- Reduce heat to medium. Stew the bigos for 30-40 minutes, stirring occasionally to prevent sticking and burning.
- Serve hot with bread. Bigos keeps well refrigerated and is said to taste even better after being reheated 2-3 times.
Enjoy your meal!
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