Medium Brush Stroke


Polish Bigos

White Scribbled Underline

The popular Polish bigos stew is traditionally made with game meat such as venison from elk or deer, or wild boar.

Nowadays, people usually add pork and kielbasa to bigos.

So they made the best of what they had, which in the cold winter was meat, onions, and sauerkraut, and turned it into a delicious feast of a meal.

Sauerkraut, onion, and meat are ingredients that are easily available in the winter. And a few hundred years ago, when there were no fridges, people’s diets were quite limited as they adjusted to their surroundings and circumstances


definitely not a summer dish.


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Thick Brush Stroke

How To Make Bigos Stew

Polish Hunter’s Stew

Start by soaking the dried mushrooms in water overnight, or at least for a few hours. Once soaked, cook the mushrooms until they are soft.

Next, rinse the sauerkraut with water to get rid of the sour taste and cook it for a while before draining it again.

Chop the onions and smoked bacon into fine cubes.

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Thick Brush Stroke

How To Make Bigos Stew

Polish Hunter’s Stew

Fry the bacon for a while and add to the sauerkraut. Fry the onions in the bacon fat that’s left in the pan, and then add to the sauerkraut and bacon.

Next, chop the mixed meat and fry it with lard or oil and add to the bigos pot.

Add the other ingredients as well as chopped mushrooms and mix well. And the authentic Polish bigos stew is ready!


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