Best 2 Polish Hunters Choucroute Bigos Recipes

**Bigos: A Culinary Journey Through Polish History and Tradition**

Bigos, also known as Polish Hunter's Stew, is a hearty and flavorful dish that has been enjoyed in Poland for centuries. This traditional Polish stew is a delectable blend of sauerkraut, various meats, and an array of spices, creating a symphony of flavors that will tantalize your taste buds. With variations passed down through generations, Bigos holds a special place in Polish cuisine, symbolizing the country's rich culinary heritage and the enduring spirit of its people.

In this article, we present a collection of authentic Bigos recipes that capture the essence of this beloved dish. From the classic version, brimming with pork, beef, and kielbasa, to the intriguing vegetarian interpretation, featuring a medley of mushrooms and lentils, these recipes offer a glimpse into the diversity and creativity of Polish cuisine. So, embark on a culinary adventure with us as we explore the depths of flavor and tradition embedded in every steaming bowl of Bigos.

Here are our top 2 tried and tested recipes!

BIGOS (POLISH HUNTER'S STEW)

Bigos (Polish Hunter's Stew) image

Bigos is almost a Polish national dish. This is a traditional recipe from Poland. Bigos is a rich flavorful stew with sauerkraut, Polish sausage, beef, pork, red wine, caraway seeds and more. The longer it cooks, the better it tastes.

Provided by Olenka

Categories Soups, Stews and Chili Recipes Stews Beef

Time 2h50m

Yield 6

Number Of Ingredients 17

Ingredients

9 cups boiling water, divided
3 pounds sauerkraut - rinsed, drained and chopped
15 pitted prunes
5 whole allspice berries
3 bay leaves
1 cup dried mushrooms
2 tablespoons vegetable oil
2 onion, chopped
1 Polish sausage, sliced
½ pound beef stew meat, cubed
½ pound boneless pork shoulder, cubed
½ cup bacon strips, diced
1 tablespoon caraway seeds
1 teaspoon dried marjoram
salt and pepper to taste
¾ cup red wine
3 tablespoons tomato paste

Steps:

Place sauerkraut in a large pan or casserole dish and pour in 4 cups of boiling water. Add prunes, allspice, and bay leaves. Simmer until Sauerkraut is soft, about 50 minutes.
Pour about 1 cup of boiling water over mushrooms and soak to rehydrate, about 30 minutes. Drain and chop mushrooms, reserving the liquid.
Heat oil in a frying pan over medium to high heat. Add onion and sausage. Saute while stirring until onion is soft and sausage is browned, about 5 minutes.
In a separate pan, bring about 4 cups of water to a boil. Add beef, pork, and bacon. Simmer until cooked through for 20 minutes, then drain.
When sauerkraut is soft, add the drained meat mixture, sausage-onion mixture, and soaked mushrooms; mix well. Simmer uncovered over low heat, about 20 minutes.
Pour in red wine and cook for 15 minutes until flavors are well blended. Season with caraway seeds, marjoram, salt, and pepper. Stir in tomato puree. If the stew is too dry, pour in some of the water reserved from soaking the mushrooms, and simmer so flavors combine, about 5 minutes.

Nutrition Facts : Calories 656.8 calories, Carbohydrate 54.2 g, Cholesterol 90 mg, Fat 34.8 g, Fiber 12.4 g, Protein 32.9 g, SaturatedFat 10.6 g, Sodium 2486.1 mg, Sugar 18.3 g

BIGOS (HUNTER'S STEW)

Bigos (Hunter's Stew) image

A traditional Polish stew using pork, kielbasa, and sauerkraut. Great for a cold winters day. Well worth the time it takes to make it!

Provided by MJ46NY

Categories Soups, Stews and Chili Recipes Stews Pork

Time 3h45m

Yield 10

Number Of Ingredients 25

Ingredients

2 thick slices hickory-smoked bacon
1 pound kielbasa sausage, sliced into 1/2 inch pieces
1 pound cubed pork stew meat
¼ cup all-purpose flour
3 cloves garlic, chopped
1 onion, diced
2 carrots, diced
1 ½ cups sliced fresh mushrooms
4 cups shredded green cabbage
1 (16 ounce) jar sauerkraut, rinsed and well drained
¼ cup dry red wine
1 bay leaf
1 teaspoon dried basil
1 teaspoon dried marjoram
1 tablespoon sweet paprika
¼ teaspoon salt
⅛ teaspoon ground black pepper
⅛ teaspoon caraway seed, crushed
1 pinch cayenne pepper
½ ounce dried mushrooms
1 dash bottled hot pepper sauce
1 dash Worcestershire sauce
5 cups beef stock
2 tablespoons canned tomato paste
1 cup canned diced tomatoes

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large pot over medium heat. Add the bacon and kielbasa; cook and stir until the bacon has rendered its fat and sausage is lightly browned. Use a slotted spoon to remove the meat and transfer to a large casserole or Dutch oven.
Coat the cubes of pork lightly with flour and fry them in the bacon drippings over medium-high heat until golden brown. Use a slotted spoon to transfer the pork to the casserole. Add the garlic, onion, carrots, fresh mushrooms, cabbage and sauerkraut. Reduce heat to medium; cook and stir until the carrots are soft, about 10 minutes. Do not let the vegetables brown.
Deglaze the pan by pouring in the red wine and stirring to loosen all of the bits of food and flour that are stuck to the bottom. Season with the bay leaf, basil, marjoram, paprika, salt, pepper, caraway seeds and cayenne pepper; cook for 1 minute.
Mix in the dried mushrooms, hot pepper sauce, Worcestershire sauce, beef stock, tomato paste and tomatoes. Heat through just until boiling. Pour the vegetables and all of the liquid into the casserole dish with the meat. Cover with a lid.
Bake in the preheated oven for 2 1/2 to 3 hours, until meat is very tender.

Nutrition Facts : Calories 356.3 calories, Carbohydrate 15.2 g, Cholesterol 62.3 mg, Fat 23.5 g, Fiber 3.9 g, Protein 19.8 g, SaturatedFat 7.9 g, Sodium 977.8 mg, Sugar 6.5 g

Tips:

Select the right type of cabbage: For authentic Polish Bigos, it's best to use fresh sauerkraut or, if unavailable, packaged sauerkraut that hasn't been rinsed.
Brown the meat thoroughly: To enhance the flavor of the Bigos, ensure the meat is browned well before adding other ingredients.
Use a variety of meats: Incorporating a mix of meats, such as pork, beef, sausage, and kielbasa, adds depth and richness to the dish.
Balance the flavors: Bigos should have a balance of sourness from the cabbage, sweetness from the prunes or apples, and savoriness from the meats and spices.
Let it simmer: Patience is key when making Bigos. Allowing it to simmer for an extended period develops the flavors and creates a tender and flavorful stew.
Serve with accompaniments: Traditionally, Bigos is served with rye bread or potatoes and a dollop of sour cream.

Conclusion:

Polish Hunter's Choucroute, or Bigos, is a delectable and versatile dish that reflects the rich culinary heritage of Poland. With its harmonious blend of flavors, textures, and ingredients, it's a hearty and satisfying meal perfect for any occasion. Whether you're a seasoned cook or a novice in the kitchen, this comprehensive recipe guide provides detailed instructions and helpful tips to ensure your Bigos turns out flavorful and authentic. So, gather your ingredients, fire up your cooking stove, and embark on a culinary journey to savor the delightful taste of Polish Hunter's Choucroute - a dish that will undoubtedly become a favorite in your household.