Bigos

Shopping list

• 500 g sauerkraut — drained and rinsed

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• 400 g white cabbage — shredded

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• 300 g pork shoulder — diced into 2cm cubes

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• 200 g smoked kielbasa — sliced

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• 150 g smoked streaky bacon — chopped

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• 20 g dried porcini mushrooms — soaked in 200ml hot water

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — minced

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• 2 tbsp tomato purée

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• 2 piece bay leaves

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• 6 piece juniper berries — lightly crushed

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• 1 tsp dried marjoram

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• 0.5 tsp caraway seeds

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• 6 piece pitted prunes — halved

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• 400 ml chicken or vegetable stock

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• 1 pinch salt and black pepper — to taste

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• 1 tbsp vegetable oil

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Step by step

1. 1

   Drain the soaked porcini mushrooms, reserving the soaking liquid. Chop the mushrooms roughly.

2. 2

   Heat the oil in a large heavy pot over medium heat. Add the bacon and fry for 3– 4 minutes until crisp and golden. Remove with a slotted spoon and set aside.

3. 3

   Add the diced pork shoulder to the pot and brown on all sides for 5– 6 minutes. Remove and set aside with the bacon.

4. 4

   Add the chopped onion and cook for 5 minutes until softened. Stir in the garlic, tomato purée, bay leaves, juniper berries, marjoram and caraway seeds; cook for 1 minute until fragrant.

5. 5

   Return the bacon and pork to the pot. Add the sauerkraut, shredded cabbage, chopped mushrooms, mushroom soaking liquid (strain to remove grit) and stock. Stir well.

6. 6

   Bring to a gentle simmer, cover, and cook over low heat for 1 hour, stirring occasionally.

7. 7

   Add the sliced kielbasa and halved prunes. Continue to simmer, partially covered, for another 45– 60 minutes, stirring now and then. The stew should be rich and thick; the cabbage and sauerkraut should be very tender and well blended.

8. 8

   Season generously with salt and black pepper to taste. Remove the bay leaves. Serve hot in deep bowls with rye bread on the side.