When it comes to traditional Polish cuisine, bigos is one of the most iconic and beloved dishes, often referred to as Poland’s national dish. Known as „hunter’s stew” in English, bigos has a long history tied to Polish culture, family gatherings, and festive occasions. This hearty, warming meal is especially popular during the cold months, particularly at Christmas, but it’s savored year-round by Poles and Polish food lovers worldwide. With its unique blend of sauerkraut, meat, and spices, bigos embodies the flavors of Polish home cooking.
The Origins of Bigos
The exact origins of bigos are somewhat elusive, but it has been a part of Polish cuisine since at least the 14th century. Some culinary historians believe the dish was brought to Poland by Queen Bona Sforza, the Italian wife of King Sigismund I the Old, who is credited with introducing various vegetables and spices to Poland. However, bigos is deeply rooted in Polish and Eastern European traditions, with recipes and variations passed down through generations.
Originally, bigos was prepared as a way to use up leftover meats and vegetables, making it a dish that not only provided sustenance but also minimized waste. Over the centuries, it became a staple meal for Polish hunters and soldiers, as it could be cooked in large quantities and reheated easily. In fact, many believe that bigos tastes even better after a few days when the flavors have had more time to meld.
The Ingredients and Variations of Bigos
Bigos recipes vary across different regions of Poland and even from one family to another. However, some key ingredients are found in nearly every version. The core components of bigos include:
- Sauerkraut: The tangy, fermented cabbage is a signature ingredient in bigos, giving it a unique and robust flavor.
- Fresh Cabbage: Often mixed with sauerkraut to balance the flavors, fresh cabbage adds a mild sweetness.
- Meat: Traditionally, bigos includes a variety of meats, including pork, sausage, and sometimes wild game like venison. Bacon or smoked meats are often used to impart a rich, smoky flavor.
- Dried Mushrooms: These add depth and an earthy flavor to the stew.
- Prunes: Some recipes call for prunes, which add a subtle sweetness that contrasts beautifully with the savory ingredients.
- Spices: Bay leaves, allspice, pepper, and juniper berries are commonly used to season bigos, creating a complex aroma and taste.
While bigos can be a slow-cooked stew of any meat and vegetable combination, the use of sauerkraut and pork sausage (kiełbasa) is a staple in almost every version of the dish. For a smokier version, some also add bacon or smoked meats, and certain areas favor adding a bit of red wine or beer for added richness.
Bigos Through the Seasons
Bigos is traditionally a winter dish, often enjoyed after the first frost, as the colder weather preserves the meat and enhances the fermentation process of the sauerkraut. During the holidays, bigos makes an appearance at Christmas and New Year’s celebrations, where it’s shared among family and friends. The dish’s versatility and large quantities make it ideal for gatherings, as bigos can be cooked in large pots and served over several days.
In Poland, bigos has also earned a reputation as a great „hangover cure” after festivities, and some even consider it a dish that improves in flavor over time. It’s commonly said that bigos tastes best when reheated multiple times, allowing the ingredients to meld and intensify, resulting in a dish that’s richer and more flavorful with each serving.
Recipe: Traditional Polish Bigos
Preparation Time: 2 hours
Stewing Time: 2 days
Servings: 5 kg of Bigos
Per 100 g of Bigos: 190 kcal
Diet: Gluten-free
Ingredients
- 1 kg fresh cabbage – half a medium head
- 2 kg sauerkraut + 2.5 cups of water for cooking
- 80 g dried mushrooms + 500 ml water for soaking
- 500 g pork shoulder
- 300 g beef shoulder
- 500 g raw pork belly (skinless)
- 500 g pork loin (preferably from the neck area)
- 50 g pork lard
- 180 g smoked hunter’s sausage
- 150 g raw smoked bacon
- 150 g parboiled smoked bacon
- 2 large onions (up to 400 g)
- 50 g pitted dried plums (or more to taste)
- 1 cup of dry red wine (optional)
- Spices and herbs: 5 allspice berries, 1 teaspoon black pepper, 5 bay leaves, 1 clove, 2 juniper berries
Directions
Before starting: Consider reading the entire recipe to gain useful tips about ingredient options and substitutes. Feel free to adjust or omit ingredients as desired.
When preparing Bigos, an enamel or cast iron pot with a non-stick coating is recommended, preferably one that holds at least seven liters. Avoid aluminum pots.
Note: This recipe uses a substantial amount of meat. Feel free to reduce the meat quantity by omitting raw pork loin, bacon, or other meats. This Bigos will still taste great even with less meat.
Step 1: Soak the Mushrooms
Start by soaking the dried mushrooms (about 80 g, roughly two handfuls) in a large bowl filled with two cups of cold water. Cover the bowl with a plate and let it sit in a cool, dry place for 12 hours or ideally overnight. The mushrooms will absorb some of the water and soften.
Step 2: Chop the Mushrooms
Drain the mushrooms, but keep the soaking water to add to the Bigos later. Chop the soaked mushrooms into thin strips.
Step 3: Prepare the Sauerkraut
Squeeze out the excess liquid from 2 kg of sauerkraut, then chop it finely. Place the sauerkraut in a pot, add 2.5 cups of water, enough to cover it. Boil it, then reduce heat and simmer for an hour.
Tip: For a tangier Bigos, skip rinsing the sauerkraut. If you prefer a milder taste, rinse it briefly with cold water.
Step 4: Add Fresh Cabbage
Finely chop 1 kg of fresh white cabbage and blanch it by pouring boiling water over it. Add the blanched cabbage to the pot with the sauerkraut. Cover and simmer for an hour until softened.
Tip: To make Bigos using only fresh cabbage, add 1 kg of grated tart apples in place of sauerkraut for a hint of sourness.
Step 5: Prepare the Meat
While the cabbage is cooking, cut the raw meat into small pieces: 500 g of pork shoulder, 300 g of beef shoulder, 500 g of pork loin, and 500 g of raw pork belly. Set aside 50 g of pork lard as well.
Tip: Feel free to add or substitute meats with game (wild boar, venison, duck) for richer flavor.
Step 6: Begin Cooking the Bigos
Melt lard in a large skillet and brown all types of meat on medium heat for about 40 minutes. Stir occasionally. Add the sauerkraut and fresh cabbage with the water to a large pot. Add all spices and herbs, plus the mushroom soaking water (if not bitter) and chopped mushrooms. Mix well.
Tip: For extra flavor, add a premixed Bigos spice blend. This can replace individual spices like juniper and cloves if unavailable.
Step 7: Add the Meats
Add the browned meat to the cabbage mixture, stir, cover, and cook on very low heat. Stir regularly to prevent sticking.
Step 8: Sauté Onions with Bacon
Lastly, dice two large onions, 150 g of parboiled smoked bacon, 150 g raw smoked bacon, and 180 g of smoked hunter’s sausage. Fry the parboiled bacon in the skillet first, then add the onions and raw smoked bacon, frying for 10 minutes.
Tip: You can substitute sausages or use leftover roasted meats like pork loin or pork neck if desired.
Step 9: Finish the Bigos
Add the sautéed onions and bacon to the Bigos pot, then dice the sausage and add it. Chop 50 g of dried plums and add them as well. Mix everything thoroughly.
Continue cooking on very low heat for four hours. If adding red wine, do so at the beginning or end of cooking for depth. Stir the Bigos every 30 minutes to avoid burning. Reheat for another two hours the next day, as Bigos tastes even better reheated.
Tip: If desired, add a few tablespoons of tomato paste or crushed tomatoes near the end. Traditionally, this isn’t done, but it can enhance the flavor.
Serve hot with dark bread, potatoes, or potato dumplings. Enjoy