Main Course

Traditional Bigos (Hunter's Stew)

Name: Traditional Bigos (Hunter's Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 6 porties
Cuisine: polish
Ingredients: 700 g sauerkraut rinsed and drained; 500 g cabbage shredded; 500 g pork shoulder cut into 1-inch cubes; 250 g smoked kielbasa sliced; 100 g bacon diced; 1 st yellow onion chopped; 20 g Dried Mushrooms porcini or mixed, rehydrated and chopped; 1 kopje water from rehydrating mushrooms; 2 el tomato paste; 0,5 kopje red wine dry; 2 st bay leaf; 5 st allspice berry; 5 st juniper berry; 1 tl caraway seed; 1 tl salt; 0,5 tl black pepper freshly ground; 50 g prune pitted and chopped

This hearty Polish hunter's stew combines fresh and sauerkraut with various meats, creating a rich and flavorful dish. It's perfect for a cold day and tastes even better warmed up the next day.

Een origineel recept van Forkin

Totale tijd: 3 uur 30 min
Porties: 6
Moeilijkheid: Gemiddeld
Per portie: 481 kcal

Allergeneninformatie: kan sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

700 gsauerkraut, rinsed and drained
500 gcabbage, shredded
500 gpork shoulder, cut into 1-inch cubes
250 gsmoked kielbasa, sliced
100 gbacon, diced
1 styellow onion, chopped
20 gDried Mushrooms, porcini or mixed, rehydrated and chopped
1 kopjewater, from rehydrating mushrooms
2 eltomato paste
0,5 kopjered wine, dry
2 stbay leaf
5 stallspice berry
5 stjuniper berry
1 tlcaraway seed
1 tlsalt
0,5 tlblack pepper, freshly ground
50 gprune, pitted and chopped

Keukengerei

slotted spoon · large pot · dutch oven · cutting board · knife

De bereidingswijze

Stap voor stap

1
Rehydrate the dried mushrooms in hot water for at least 20 minutes, then drain, reserving the liquid, and chop the mushrooms.
Ongeveer 20 min
2
In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy.
Ongeveer 8 min
Tip van de kok: Render the fat well for flavor.
3
Remove the cooked bacon with a slotted spoon, leaving the rendered fat in the pot, and set aside.
Ongeveer 1 min
4
Add the pork shoulder to the pot and brown it on all sides over medium-high heat.
Ongeveer 10 min
Tip van de kok: Brown in batches if necessary to avoid overcrowding the pot, ensuring a good sear.
5
Remove the browned pork and set it aside with the bacon.
Ongeveer 1 min
6
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
Ongeveer 7 min
7
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Ongeveer 2 min
Tip van de kok: Cooking the tomato paste deepens its flavor.
8
Pour in the red wine and deglaze the bottom of the pot, scraping up any browned bits.
Ongeveer 2 min
9
Return the pork and bacon to the pot, then add the sauerkraut, shredded cabbage, chopped rehydrated mushrooms, and the reserved mushroom water.
Ongeveer 5 min
10
Add the bay leaves, allspice berries, juniper berries, caraway seeds, salt, and black pepper.
Ongeveer 1 min
11
Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for at least 2 hours, stirring occasionally.
Ongeveer 2 uur
Tip van de kok: The longer it simmers, the more the flavors meld.
12
After 2 hours, add the sliced smoked kielbasa and chopped prunes to the pot.
Ongeveer 1 min
13
Continue to simmer, covered, for another 1 hour, or until the cabbage is very tender and the flavors are fully developed.
Ongeveer 1 uur
Tip van de kok: Adjust seasoning as needed before serving.

Per portie

Voedingswaarden

18%Score

Calorieën: 481,2kcal
Eiwit: 29g
Koolhydraten: 21,8g
Vet: 29,8g
Vezels: 7,2g
Suiker: 10g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover bigos in an airtight container in the refrigerator.

Opwarmen

Reheat gently on the stovetop over low heat or in the microwave until warmed through.