Bigos is a Polish stew that I grew up with, and appreciate even more as an adult. I particularly love how many vegetables this dish includes, and the sour, salty taste of it makes this so delicious. I particularly love this for when I’m trying to eat healthier, like these days. This dish is healthy but tempting to eat at the same time, a rare combination! My 10 year old even eats plate after plate of it. Win-win-win.
The Ingredients
The ingredients include:
Sauerkraut
Cabbage
Mushrooms
Carrots
Kielbasa (Turkey or Beef work well)
Chicken Stock (Beef or Vegetable also work)
Pancetta cubes (optional)
Tomato Paste
Salt/Pepper
Onion Powder
Garlic Powder
Start by rinsing the sauerkraut and chopping a small green cabbage into shreds. I like my bigos sour, so I try not to rinse the sauerkraut too much! If you find that you want more sour at the end, you can always add some back with a little white vinegar. Add these to your soup pot.
Next, saute up some kielbasa with optional pancetta cubed into small pieces. Put these into your soup pot as well.
In the oil left over from the kielbasa/pancetta, saute some mushrooms, and add these to your soup pot.
Slice up some carrots and add them in too.
Add in the stock to cover the contents of your soup pot about halfway and stir it all together. Then add seasonings like salt and pepper, onion powder and garlic powder and a couple tablespoons tomato paste. Stir these altogether and cook over medium heat, stirring occasionally, for about an hour until the cabbage is wilted and cooked.
The end result should have some liquid left in the bottom so that it’s not completely dry.
Tasty, sour and packed with veggies. Enjoy!.
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