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Bigos

10 servings

90 minutes

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A dish of Polish, Lithuanian and Belarusian cuisines - a complex analogue of Russian solyanka. The meat components of the dish are bacon, Krakow sausage and pork, cabbage is added to them (pickled and white), all this is generously flavored with spices ( caraway, paprika, thyme, marjoram) and stewed in beef broth and red wine. The result is a very high-calorie and satisfying dish. The recipe for bigos with step-by-step photos and a video is in front of you.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
0kcal0grams0grams0grams
Ingredients
10servings
Bacon
50 g
Onion
2 pieces
Krakow sausage
450 g
Pork
500 g
Fresh mushrooms
200 g
Garlic
5 clove
Carrot
300 g
Sauerkraut
700 g
White cabbage
700 g
Dried thyme
1.5 teaspoon
Dried marjoram
1.5 teaspoon
Bay leaf
1 piece
Allspice peas
1 teaspoon
Sweet paprika
2 tablespoons
Ground cumin
1 teaspoon
Hot paprika
0.5 teaspoon
Red dry wine
250 ml
Beef broth
1 l
Chopped tomatoes in their own juice
200 g
Prunes
150 g
Salt
to taste
Ground black pepper
to taste
Cooking steps

  • 1

    Prepare the necessary ingredients.

  • 2

    Place the chopped bacon in a deep skillet or pot to render the fat.
    Required ingredients:
    1. Bacon: 50 g

  • 3

    Fry the chopped onion until golden.
    Required ingredients:
    1. Onion: 2 pieces

  • 4

    Then add sliced mushrooms, cook until soft, evaporate the water.
    Required ingredients:
    1. Fresh mushrooms: 200 g

  • 5

    Cut the sausage into thick rings and then into quarters.
    Required ingredients:
    1. Krakow sausage: 450 g

  • 6

    Cut the meat into small pieces and add it to the onion with mushrooms. Fry the meat until browned.
    Required ingredients:
    1. Pork: 500 g

  • 7

    Add the chopped fresh cabbage, mix, and wait for it to lose some volume.
    Required ingredients:
    1. White cabbage: 700 g

  • 8

    Next, add minced garlic and carrots, sauerkraut, tomatoes, spices, wine, and broth. Season with salt and pepper to taste.
    Required ingredients:
    1. Garlic: 5 clove
    2. Carrot: 300 g
    3. Sauerkraut: 700 g
    4. Chopped tomatoes in their own juice: 200 g
    5. Dried thyme: 1.5 teaspoon
    6. Dried marjoram: 1.5 teaspoon
    7. Bay leaf: 1 piece
    8. Allspice peas: 1 teaspoon
    9. Sweet paprika: 2 tablespoons
    10. Ground cumin: 1 teaspoon
    11. Hot paprika: 0.5 teaspoon
    12. Red dry wine: 250 ml
    13. Beef broth: 1 l

  • 9

    Simmer for 2-3 hours on low heat, stirring occasionally and ensuring there is enough liquid. You can add broth or wine if needed. Bigos should be juicy.
    Required ingredients:
    1. Salt:  to taste
    2. Ground black pepper:  to taste

  • 10

    Add coarsely chopped prunes, mix well, and simmer for another 10 minutes. Serve with rye bread. Bigos tastes much better the next day.
    Required ingredients:
    1. Prunes: 150 g

  • 11

    Serve with rye bread. Bigos tastes much better the next day.