Traditional Bigos with Hearth-Baked Rye Bread and Fermented Dill Pickles

Name: Traditional Bigos with Hearth-Baked Rye Bread and Fermented Dill Pickles
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 7 servings
Cuisine: Polish
Ingredients: 2 pound pork shoulder (trimmed, cut into 1-inch cubes); 12 ounce smoked kielbasa (cut into 1/2-inch slices); 6 ounce bacon (cut into 1-inch pieces); 2 pound sauerkraut (rinsed, squeezed dry); 1.5 pound green cabbage (cored, shredded); 2 yellow onions (large, finely chopped); 1 ounce dried porcini mushrooms (soaked in 1 cup hot water, liquid reserved); 3 tablespoon tomato paste; 0.75 cup dry red wine; 3 cup beef broth; 3 bay leaves; 0.5 teaspoon allspice berries; 1 teaspoon caraway seeds; 2 teaspoon smoked paprika; 1.5 teaspoon salt; 0.75 teaspoon black pepper (freshly ground); 2 tablespoon olive oil (extra virgin); 1 rye bread (large loaf, for serving); 7 dill pickles (for serving)

A deeply flavorful Polish hunter's stew, slowly simmered for hours with multiple smoked and fresh meats, sauerkraut, and fresh cabbage, developing complex, rich layers of savory and tangy notes. Served with rustic rye bread and crisp dill pickles.

Prep: 1 hr
Cook: 4 hr
Total: 5 hr
Servings: 7
Cuisine: Polish
Difficulty: Hard

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 pound pork shoulder (trimmed, cut into 1-inch cubes)
12 ounce smoked kielbasa (cut into 1/2-inch slices)
6 ounce bacon (cut into 1-inch pieces)
2 pound sauerkraut (rinsed, squeezed dry)
1.5 pound green cabbage (cored, shredded)
2 yellow onions (large, finely chopped)
1 ounce dried porcini mushrooms (soaked in 1 cup hot water, liquid reserved)
3 tablespoon tomato paste
0.75 cup dry red wine
3 cup beef broth
3 bay leaves
0.5 teaspoon allspice berries
1 teaspoon caraway seeds
2 teaspoon smoked paprika
1.5 teaspoon salt
0.75 teaspoon black pepper (freshly ground)
2 tablespoon olive oil (extra virgin)
1 rye bread (large loaf, for serving)
7 dill pickles (for serving)

Instructions

Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork shoulder cubes and brown them on all sides, working in batches if necessary, about 8-10 minutes. Remove the pork and set aside.
Add the bacon to the pot and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and set aside. Leave bacon fat in the pot.
Add the finely chopped yellow onions to the pot and cook until softened and translucent, about 8-10 minutes. Add the chopped, soaked dried porcini mushrooms and cook for another 5 minutes.
Stir in the tomato paste and cook for 2 minutes, until it deepens in color. Pour in the dry red wine, scraping any browned bits from the bottom of the pot. Let it simmer for 3 minutes.
Return the browned pork shoulder to the pot. Add the sauerkraut, shredded green cabbage, smoked kielbasa, beef broth, reserved mushroom liquid, bay leaves, allspice berries, caraway seeds, smoked paprika, salt, and black pepper. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 3 to 4 hours, or even longer (up to 6 hours), stirring occasionally. The longer it simmers, the more the flavors meld. Add a little more broth or water if it becomes too dry.
Towards the end of cooking, stir in the crispy bacon. Taste and adjust seasoning if needed.
Serve the Bigos hot, accompanied by slices of hearth-baked rye bread and whole dill pickles.

Notes

Bigos often tastes even better the next day, after the flavors have had more time to deepen. Store leftovers in an airtight container in the refrigerator for up to 4-5 days, or freeze for longer storage. This stew freezes exceptionally well.

Nutrition (per serving)

Calories: 780
Protein: 58.5 g
Carbohydrates: 55.2 g
Fat: 38.3 g
Fiber: 10.7 g
Sodium: 1850 mg
Saturated Fat: 13.9 g
Sugar: 14.5 g
Cholesterol: 155 mg