Bigos – Polish Hunter Stew is a traditional Polish dish that originated in Medieval times. Sauerkraut, Kielbasa, Wild Mushrooms, Prunes and spices are braised in red wine for hours to achieve this amazing comfort food.
Sauerkraut | Mushrooms Cabbage | Carrot | Red Wine Prunes | Onion | Kielbasa Bay Leaves | Rosemary Caraway Seeds | Garlic Sweet Paprika | Mustard Seeds Coriander | Sugar Salt & Pepper | Olive Oil
Soak the dry mushrooms. Rinse & chop sauerkraut. Place it in a pot with water. Cook about an hour. After fully cooked, let the water reduce by half.
Fry onion for about 5 min until golden brown. Remove & set aside. Add more oil to the same pan, baby bella mushrooms, and season with salt & pepper and cook for about 5 minutes, until soft and cooked through.
Remove mushrooms & set aside. Add oil to the same pan with kielbasa. Cook until golden brown. When sauerkraut is soft and the water has reduced by half, add chopped cabbage & carrot, mix & let cook for about 5 min.
Remove dried mushrooms from water, add Into the pot with sauerkraut, cooked onions, mushrooms, kielbasa, red wine, tomato paste & seasonings. Let it cook for 30-60 minutes, mixing often.