photo: Polish Hunters Stew, Bigos

Polish Hunters Stew, Bigos

Bigus is a very tasty Polish dish that you want to try again and again. Recipe is pretty simple but despite this it is a very delicious dish. If you like cabbages, then this recipe was made just for you. Bigus is not only vegetable stew. This is a whole palette of taste, color and unforgettable aroma. Thanks to sauerkraut, mushrooms and hunting sausages, the dish turns out to be special and with a pleasant sourness.
90 min
6 servings


  • Onion
    2 pcs
  • Carrot
    1 pcs
  • Mushroom
    250 g
  • Cabbage
    700 g
  • Pickled cabbage
    350 g
  • Hunter sausage
    200 g
  • Water
    300-400 ml
  • Tomato paste
    3 tbsp
  • Salt
    - to taste
  • Black pepper
    0.5 tsp
  • Provencal herbs
    1 tsp
  • Sugar
    - pinch
  • Dill
    - to taste
  • Vegetable oil
    75 ml


  • 1. Clear an onion from peels and cut at cubes. Clear a carrot from its’ skin and grind on a coarse grater.
  • 2. Fry vegetables in vegetable oil until soft, mixing them from time to time.
  • 3. Clean fresh champignons and slice them.
  • 4. Add them to steamed vegetables and continue preparing them on a slow fire.
  • 5. When mushrooms are fried, add sauerkraut in the girdle but wring out brine in advance.
  • 6. Fill the ingredients with hot water so that it completely covers them. Cover the pan with a lid and stew the vegetables with mushrooms and sauerkraut for 35-40 minutes.

    Meanwhile, chop a white cabbage with thin straws.
  • 7. When vegetables with mushrooms are stewed, add white cabbage.
  • 8. Mix it and continue preparing ingredients all together on a slow fire until the fresh cabbage is ready.
  • 9. Cut hunter’s sausages for rings.
  • 10. Fry them on a little amount of vegetable oil until there is a golden crust on them.
  • 11. Then add fried sausages, tomato paste, finely chopped dill and spices to the main ingredients. Add salt and granulated sugar to the taste. Also, you may add a tablespoon of cider vinegar to give the dish a pleasant acidity.
  • 12. Mix bigus and continue stewing on a slow fire for 5-7 minutes, afterwards turn the fire off.
  • 13. Traditionally, bigus is served on the following day after preparation when it is brewed in the cold. However, you can taste it right after finishing of the cooking process.
  • 14. Bon appetite!