Bigos — Polish Hunter's Stew

Shopping list

• 500 g sauerkraut — drained and rinsed

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• 500 g white cabbage — shredded

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• 300 g smoked Polish sausage (kielbasa) — sliced into rounds

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• 300 g pork shoulder — cut into 2cm cubes

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

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• 1 piece onion — finely chopped

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• 2 clove garlic — minced

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• 2 tbsp tomato purée

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• 2 piece bay leaves

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• 1 tsp caraway seeds

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• 1 tsp smoked paprika

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• 1 tsp dried marjoram

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• 6 piece prunes — pitted and chopped

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• 2 tbsp vegetable oil

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• 1 pinch salt and black pepper — to taste

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Step by step

1. 1

   Drain the soaked porcini mushrooms, reserving the soaking liquid. Chop the mushrooms finely and set aside.

2. 2

   Heat the vegetable oil in a large, heavy cast-iron pot or Dutch oven over medium-high heat. Brown the cubed pork shoulder in batches for 4– 5 minutes per batch until golden. Remove and set aside.

3. 3

   In the same pot, reduce heat to medium and add the chopped onion. Sauté for 5– 6 minutes until softened. Add the garlic, caraway seeds, and smoked paprika, cooking for 1 minute until fragrant.

4. 4

   Return the browned pork to the pot. Add the sliced kielbasa, sauerkraut, shredded cabbage, chopped porcini, tomato purée, bay leaves, marjoram, and chopped prunes. Stir well.

5. 5

   Pour in the reserved mushroom soaking liquid, straining it through a fine sieve to remove any grit. Add enough water (about 200ml) so the ingredients are just covered. Season lightly with salt and pepper.

6. 6

   Bring to a gentle simmer, then reduce heat to low. Cover and cook for 90 minutes, stirring every 20 minutes. The cabbage should be meltingly tender and the flavours deeply melded.

7. 7

   After 90 minutes, remove the lid and simmer uncovered for another 15– 20 minutes to reduce and concentrate the juices. Taste and adjust seasoning. Remove bay leaves.

8. 8

   Serve hot with thick slices of rye bread or boiled potatoes. Bigos tastes even better the next day, reheated.