Although they prepare bigos in Lithuania, Belarus, Poland, and Ukraine. Bigos is rightfully considered the pearl of Polish cuisine.

Summary

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

1. Cut the pork pulp into bite-sized pieces. Slice the onion into quarter rings.
2. 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.
3. 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.
4. 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.
5. Reduce heat to medium. Stew the bigos for 30-40 minutes, stirring occasionally to prevent sticking and burning.
6. Serve hot with bread. Bigos keeps well refrigerated and is said to taste even better after being reheated 2-3 times.

Enjoy your meal!