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 porcji
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 szt. yellow onion chopped; 20 g Dried Mushrooms porcini or mixed, rehydrated and chopped; 1 szklanka water from rehydrating mushrooms; 2 łyżka tomato paste; 0,5 szklanka red wine dry; 2 szt. bay leaf; 5 szt. allspice berry; 5 szt. juniper berry; 1 łyżeczka caraway seed; 1 łyżeczka salt; 0,5 łyżeczka 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.

Oryginalny przepis autorstwa Forkin

Łączny czas: 3 godz. 30 min
Porcje: 6
Trudność: Średni
Na porcję: 481 kcal

Informacja o alergenach: może zawierać siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.

Przygotowanie stanowiska

Składniki

700 gsauerkraut, rinsed and drained
500 gcabbage, shredded
500 gpork shoulder, cut into 1-inch cubes
250 gsmoked kielbasa, sliced
100 gbacon, diced
1 szt.yellow onion, chopped
20 gDried Mushrooms, porcini or mixed, rehydrated and chopped
1 szklankawater, from rehydrating mushrooms
2 łyżkatomato paste
0,5 szklankared wine, dry
2 szt.bay leaf
5 szt.allspice berry
5 szt.juniper berry
1 łyżeczkacaraway seed
1 łyżeczkasalt
0,5 łyżeczkablack pepper, freshly ground
50 gprune, pitted and chopped

Sprzęt

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

Sposób przygotowania

Krok po kroku

1
Rehydrate the dried mushrooms in hot water for at least 20 minutes, then drain, reserving the liquid, and chop the mushrooms.
Około 20 min
2
In a large heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until crispy.
Około 8 min
Wskazówka kucharza: 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.
Około 1 min
4
Add the pork shoulder to the pot and brown it on all sides over medium-high heat.
Około 10 min
Wskazówka kucharza: 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.
Około 1 min
6
Add the chopped yellow onion to the pot and sauté until softened and translucent, about 5-7 minutes.
Około 7 min
7
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
Około 2 min
Wskazówka kucharza: 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.
Około 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.
Około 5 min
10
Add the bay leaves, allspice berries, juniper berries, caraway seeds, salt, and black pepper.
Około 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.
Około 2 godz.
Wskazówka kucharza: The longer it simmers, the more the flavors meld.
12
After 2 hours, add the sliced smoked kielbasa and chopped prunes to the pot.
Około 1 min
13
Continue to simmer, covered, for another 1 hour, or until the cabbage is very tender and the flavors are fully developed.
Około 1 godz.
Wskazówka kucharza: Adjust seasoning as needed before serving.

Na porcję

Wartości odżywcze

18%Ocena

Kalorie: 481,2kcal
Białko: 29g
Węglowodany: 21,8g
Tłuszcz: 29,8g
Błonnik: 7,2g
Cukry: 10g

Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.

Przechowuj prawidłowo

Przechowywanie

Store leftover bigos in an airtight container in the refrigerator.

Odgrzewanie

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