Polish stew “Bigos”

Polish stew “Bigos”

The name Bigos is sometimes translated as a hunter's stew. In fact, it can be prepared with any meat that an avid hunter kills. We take pork belly, which does not require hunting.


  • 1 kg of white cabbage
  • 500 g of sauerkraut
  • 300 g of bacon
  • 300 g pork belly
  • 450 g pork tenderloin
  • 500 g meat sausage
  • 1 big onion
  • 4 tablespoons tomato paste
  • 100 ml of vegetable oil
  • Salt and spices
  • 2-4 cloves of garlic


This soup is sometimes referred to as the Polish national dish. In fact, Bigos is a popular dish throughout Eastern Europe, providing plenty of energy, especially on cold days. This is ensured by the ingredients with high fat content such as pork belly, bacon and meat sausages. Together with tender fillet, they deliver a taste that truly deserves the label 'a hearty meal'. You can also take other meats for this soup. However, they should not be lean but marbled, because fat provides important flavorings.

The interesting thing about this soup is the combination of white cabbage and sauerkraut. They provide important vitamins and minerals. Thanks to their fiber, they stimulate digestion and guarantee that your stomach can cope with a lot of meat.

Polish stew Bigos detailed photo recipe

2 hours

1. Cut pork belly and bacon into big pieces.

2. Cut the sausages.

3. Cut the pork in the same way like the pork belly.

4. Roughly slice the cabbage.

5. Chop the onion.

6. Fry onion and garlic in oil.

7. Add all the different kinds of meat.

8. Fry for 20 minutes while stirring occasionally.

9. Add sauerkraut. Stir.

10. Add cabbage, stir.

11. Season with salt and pepper.

12. Add tomato paste and cook for 1,5 hours over small flame.

13. Serve with fresh green herbs.

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