Polish hunter's stew

Hunter’s stew – or bigos – is often called Poland’s national dish

Ingredients (Serves 4-6)
  • 75g/3oz smoked bacon lardons
  • 500g/1lb 2oz pork, cubed
  • 1 onion, peeled and sliced
  • 3 cloves garlic, peeled and sliced
  • 200g/7oz Polish sausage, such as wiejska, skinned and sliced
  • 1 x 400g can chopped tomatoes
  • 450ml/3⁄4pt chicken stock
  • 150ml/1⁄4pt red wine
  • 2 bay leaves
  • 2 tsp caraway seeds
  • 500g/1lb 2oz potatoes, peeled and cubed
  • 500g/1lb 2oz Bramley apples, quartered, cored, then sliced in half
  • 175g/6oz red cabbage, cored and sliced
  • Salt and freshly ground black pepper
  • Rye bread and sour cream to serve


Heat a large saucepan, add the bacon lardons and sauté for 4 minutes until they are crisp and the fat has run. Remove the bacon with a slotted spoon and set aside.

Add the cubed pork to the bacon fat in the pan along with the onion, garlic and sausage then sauté for 5 minutes.

Add the remaining ingredients except for the salt and pepper and bring to the boil, then season with plenty of freshly ground black pepper and just a little salt (the bacon and sausage add their own salt), cover the pan and simmer for 50 minutes or until the potatoes are tender.

Ladle into warm bowls and serve

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