Polish Bigos with Pork, Mushrooms and Sauerkraut
6 servings
75 minutes
Bigos with pork, mushrooms, and sauerkraut is a traditional Polish dish full of rich aroma and deep flavor. Its roots go back to the Middle Ages when hunters prepared it by combining meat with cabbage and spices. In this version, the pork is gently stewed with onions and mushrooms, while the sauerkraut adds a slight tanginess that balances the taste. Prunes add sweet notes, and tomato paste brings all the ingredients together into a harmonious whole. Bigos is not just food; it's a true culinary journey through time, perfect for cozy family evenings. The dish becomes even tastier the next day when all the flavors meld into perfect unity.
1
Wash the prunes and soak them in warm water.
- Prunes: 150 g
2
Cut the pork into pieces and the onion into half rings.
- Pork: 800 g
- Onion: 2 pieces
3
Squeeze the sauerkraut and chop it if necessary.
- Sauerkraut: 600 g
4
Cut the mushrooms into four pieces.
- Button mushrooms: 200 g
5
Fry the pork in vegetable oil for 10 minutes over high heat, add the onion, reduce the heat to medium and fry everything together for another 10 minutes. Pour in two cups of boiling water, stir and simmer covered on low heat for 30 minutes.
- Pork: 800 g
- Onion: 2 pieces
6
Add cabbage.
- Sauerkraut: 600 g
7
Dilute tomato paste with boiling water to a liquid sour cream consistency, pour into the pan, and mix well. Simmer for 15 minutes on low heat.
- Tomato paste: 5 tablespoon
8
Try the salt, if needed, add salt.
- Salt: to taste
9
Drain the water from the prunes, add them to the pan along with chopped parsley and black pepper. Simmer for another 10 minutes.
- Prunes: 150 g
- Parsley: 50 g
- Ground black pepper: to taste
