Authentic Polish Bigos – Hunter’s Stew
There are dishes that you don’t rush, like Piernik or this Authentic Polish Bigos – Hunter’s Stew.
If you know anything about cooking, you know that slow simmer creates flavors that will leave you wanting more. Bonus point, your house smells fantastic!
Traditionally, Bigos is made with a mix of meats, sauerkraut, fresh cabbage, and spices. This version stays true to its roots, with a slight modern nudge.
The pork shoulder is lightly smoked first, and a generous amount of dried mushrooms is added to it, with a few prunes rounding all the flavors.
The result is deeply savory, balanced, and somehow even better the next day (and the day after that).
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How is this recipe different?
- I used three different meats.
- I smoked the pork shoulder.
- I use dried mushrooms and the soaking water to boost flavor
Key Ingredients and Substitutions
Three Meats – bigos is built on variety, not a single cut. Pork shoulder provides richness and structure, Polish sausage (kielbasa) adds salt and smoke, and bacon (or pork belly) brings fat and depth. Together, they create a hearty stew without being heavy. Smoked pork adds an extra layer of flavor, but the stew is finished gently so nothing dominates.
Substitutions:
– Pork shoulder can be replaced with pork neck or country-style ribs.
– Kielbasa can be swapped for another smoked sausage (keep it lightly smoked)
– Bacon can be replaced with pork belly or a small piece of smoked ham
– For a more traditional twist, wild game meats can be added in place of some pork
Fresh Cabbage – softens and melts into the stew as it simmers, balancing the intensity of the sauerkraut. Sautéing it first helps prevent excess liquid and gives the Bigos a richer, more rounded base. Savoy cabbage works well and becomes especially tender. Napa cabbage can be used, though it will cook down more quickly. If skipping fresh cabbage, increase sauerkraut slightly for balance.
Sauerkraut – is the backbone of Bigos stew. It brings acidity, complexity, and that unmistakable fermented depth. Fresh, refrigerated sauerkraut is best, but jarred works in a pinch. If it is very sour, rinse briefly or add a touch of grated apple. Avoid sweetened or flavored sauerkraut.
Dried Mushrooms – dried porcini or wild mushrooms add deep, earthy umami. Toasting and soaking them intensifies their flavor, and the strained soaking liquid enriches the broth. Dried chanterelles or mixed wild mushrooms work beautifully. Fresh porcini mushrooms can be used if necessary, but the flavor will be milder. If omitting mushrooms, increase stock slightly and lean on spices for depth
Spices – bay leaf, allspice, juniper berries, black pepper, marjoram, and caraway seeds work in the background, building depth of flavour. If you don’t have juniper berries, simply leave them out. Marjoram can be replaced with a small amount of thyme. Whole allspice berries can be swapped for a pinch of ground allspice. Smoked paprika is optional and should be used very lightly, especially if the pork is smoked.
Other ingredients: onion, fresh mushrooms, salt, garlic, broth, red wine, and tomato paste.
Equipment you will need
- Smoker or grill set up for indirect heat
- Large Dutch oven or heavy-bottomed pot
- Large skillet
- Sharp chef’s knife
- Cutting board
- Slotted spoon
- Wooden spoon or spatula
- Small bowl
- Fine-mesh strainer
- Measuring cups and spoons
Top Tips
Think of smoke as seasoning – the pork only needs a short time in the smoker. You are not fully cooking it.
No smoker? No problem – skip the smoking step and: use a good-quality smoked kielbasa; add a small piece of smoked bacon or ham; if needed, a tiny pinch of smoked paprika
Cook fresh cabbage and sauerkraut separately – sautéing them first improves texture and prevents the stew from becoming watery.
Render fatty meats before adding them – bacon or pork belly should be rendered first so the Bigos is rich, not greasy.
Go easy on sweetness – prunes are there to balance acidity, not to sweeten the stew. You can always add more at the end, but you can’t take it out.
Salt late – sauerkraut, sausage, and bacon all vary in saltiness. Taste near the end and adjust slowly.
Don’t rush the simmer – low and slow is the whole point. A gentle bubble is all you want.
How to make it
- Cut the 6-lb bone-in pork butt into large chunks (2-3 inches).
- Season lightly with salt, black pepper, and a pinch of marjoram.
- Smoke at 225–250°F with apple or cherry wood for 45-60 minutes. Set aside.
- Place the dried mushrooms in a deep bowl. Cover them with 1½ cups hot water and soak for 20 minutes.
- Strain and reserve the soaking liquid. Chop the rehydrated mushrooms.
- Cut the pork belly into ¾ – 1-inch pieces. If the skin is thick and on, trim most of it off.
- Place pork belly pieces in a cold pan. Turn the heat to medium-low. Slowly render until the fat releases, the pieces are golden brown, and the edges look slightly crisp.
- Remove pork belly pieces with a slotted spoon and set aside.
- Keep 1-2 tablespoons of the rendered fat and all the browned bits in the pot.
- Brown smoked pork chunks lightly in batches (don’t cook through).
- Brown kielbasa slices briefly to get color.
- Set all meats aside.
- In the same pot, add onions with a pinch of salt. Cook until soft and lightly golden, 8 -10 minutes.
- Add garlic and cook for 30 seconds.
- In a separate pan, sauté sauerkraut in a little bacon fat for 8–10 minutes until lightly golden.
- In another pan (or after), sauté fresh cabbage until just wilted.
- Return all meats and bacon to the large pot.
- Clean and chop the fresh mushrooms.
- Add sauerkraut, fresh cabbage, mushrooms, and chopped prunes.
- Pour in: beef stock, wine, and reserved mushroom soaking liquid.
- Add: bay leaves, allspice berries, juniper berries, black pepper, marjoram, caraway seeds, and tomato paste. Stir well.
- Bring to a gentle boil.
- Reduce the heat to very low and partially cover. Simmer for 3-4 hours, stirring occasionally.
- Add stock or water if it becomes too thick.
- Taste toward the end and adjust seasoning lightly.
- Cool completely.
- Refrigerate overnight.
- Reheat gently over low heat.
- Simmer uncovered for 1–2 more hours.
- Adjust salt, pepper, and acidity.
- Remove bay leaves and whole spices before serving.
Best ways to enjoy Polish hunter’s stew
The next day (or the day after)
With dark rye bread or crusty sourdough
Alongside boiled or mashed potatoes
With pierogi, pickles, mustard, or a simple beet salad
Paired with a dark beer or dry red wine
You may also like:
Storage instructions, reheating
Storing in the Refrigerator
- Let the Bigos cool completely before storing.
- Transfer to an airtight container.
- Refrigerate for up to 4–5 days.
- Flavor continues to deepen over time, making leftovers even better.
Freezing Bigos
- Freeze in smaller portions so you can reheat only what you need.
- Cool completely, then portion into freezer-safe containers.
- Freeze for up to 3 months.
- For the best texture, thaw overnight in the refrigerator before reheating.
Reheating
- Reheat gently on the stovetop over low heat, stirring occasionally.
- Add a splash of water or stock if the stew has thickened too much.
- Avoid high heat — Bigos is happiest warmed slowly.
You can also reheat:
- In the microwave, covered, at medium power, stirring halfway through
- In the oven, covered, at 300°F until heated through
Authentic Polish Bigos – Hunter’s Stew
Equipment
- Smoker or grill
- large pot or Dutch oven
- large skillet
- sharp knife
- cutting board
- slotted spoon
- wooden spoon, spatula
- fine mesh strainer
- measuring cups and spoons
Ingredients
- 1 lb pork shoulder cut into chunks and lightly smoked
- 12 oz kielbasa sliced
- 4 oz pork belly diced
- 1½ lb green cabbage shredded
- 1 lb sauerkraut lightly rinsed and drained
- 1 large yellow onion diced
- 3 cloves garlic minced
- 1 cup dried porcini or wild mushrooms
- 12 oz fresh mushrooms
- 1 cup warm water for soaking
- 2 cups beef stock plus more as needed
- ¾ cup dry red wine
- 2 bay leaves
- 3 allspice berries
- 3 juniper berries
- ¾ tsp dried marjoram
- Pinch nutmeg
- 1 teaspoon caraway seeds
- black pepper to taste
- Salt to taste
- 2 tablespoons tomato paste
- 2 tablespoons neutral oil as needed
Instructions
- Cut the 6-lb bone-in 1 lb pork shoulder into large chunks (2-3 inches).
- Season lightly with Salt, black pepper, and ¾ tsp dried marjoram.
- Smoke at 225–250°F with apple or cherry wood for 45-60 minutes. Set aside.
- Cover the 1 cup dried porcini or wild mushrooms with 1 cup warm water and soak for 20 minutes.
- Strain and reserve the soaking liquid. Chop the mushrooms;
- Cut the 4 oz pork belly into ¾ – 1-inch pieces. If the skin is thick and on, trim most of it off.
- Place pork belly pieces in a cold pan. Turn the heat to medium-low. Slowly render until the fat releases, the pieces are golden brown, and the edges look slightly crisp.
- Remove pork belly pieces with a slotted spoon and set aside.
- Keep 1-2 tablespoons of the rendered fat and all the browned bits in the pot.
- Brown smoked pork chunks lightly in batches (don’t cook through).
- Cut the 12 oz kielbasa into half moons and brown it quickly in the same pan.
- Set all meats aside.
- In the same pot, add 1 large yellow onion with a pinch of salt. Cook until soft and lightly golden, 8 -10 minutes.
- Add 3 cloves garlic and cook for 30 seconds.
- In a separate pan, sauté 1 lb sauerkraut in a bit of the pork belly fat for 8–10 minutes until lightly golden.
- In another pan (or after), sauté 1½ lb green cabbage until just wilted.
- Return all meats and bacon to the large pot.
- Clean and slice or chop the 12 oz fresh mushrooms. Set them aside.
- Add sauerkraut, fresh cabbage, fresh mushrooms, 2 tablespoons tomato paste, and chopped prunes.
- Pour in: 2 cups beef stock, ¾ cup dry red wine, and reserved mushroom soaking liquid.
- Add: 2 bay leaves, 3 allspice berries, 3 juniper berries, black pepper, ¾ tsp dried marjoram, Pinch nutmeg, and, 1 teaspoon caraway seeds. Stir well.
- Bring to a gentle boil.
- Reduce heat to very low and partially cover. Simmer for 3-4 hours, stirring occasionally.
- Add stock or water if it becomes too thick.
- Taste toward the end and adjust seasoning lightly.
- Cool completely. Refrigerate overnight.
- Reheat gently over low heat. Simmer uncovered for 1–2 more hours.
- Adjust salt, pepper, and acidity. Remove bay leaves and whole spices before serving.
Notes
Nutrition
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Conclusion
Now you can see why Bigos is a national dish of Poland. It’s not about perfection or precision but about layering simple ingredients and letting time do the work.
Whether you smoke the pork or keep it classic, make it in advance or enjoy it straight from the pot, this cabbage stew is meant to be enjoyed. Serve it with crusty bread, fresh herbs or potatoes.
FAQ
Is Bigos supposed to be sour or sweet?
Bigos should be savory and slightly tangy, not sweet. The prunes are used sparingly to balance the acidity of the sauerkraut, not to sweeten the stew.
Can I skip the mushrooms?
You can, but they add important depth. If omitting them, use a good-quality stock and consider simmering a bit longer to build flavor.
What’s the best sausage to use?
Any kind of sausage willwork, but lightly smoked Polish-style kielbasa works best. Avoid heavily spiced or sweet sausages, which can overpower the stew.
How do I know when Bigos is done?
The meat should be tender, the cabbage soft, and the flavors well blended. Bigos is forgiving — if it tastes better the next day, you’ve done it right.
Can I make Bigos in a slow cooker?
Yes. Bigos adapts very well to a slow cooker, with a few important steps done on the stovetop first. Brown the meats, render the pork belly, and sauté the onions, cabbage, and sauerkraut before transferring everything to the slow cooker.
Once assembled, cook on LOW for 6–8 hours or HIGH for 4–5 hours, until the meat is tender and the flavors are fully developed. Stir once or twice if you can, and taste near the end to adjust seasoning. Like the stovetop version, Bigos benefits from resting overnight and reheating the next day.
Hungry for more? Check out the latest posts from My Omni Kitchen.
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- Authentic Polish Bigos – Hunter’s Stew
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- Best Polish Sauerkraut Mushroom Pierogi Recipe
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This Bigos is the best winter comfort food. It is light yet very satisfying due to the three types of meat used. I highly recommend this dish. Serve it over a baked potato or egg noodles.