Traditional Bigos

Preparation

1. 1
   Step 1

   Break 40 g of dried mushrooms, cover with a cup of warm water, and set aside to soak.

2. 2
   Step 2

   Dice 200 g of bacon. Cut 400 g of pork and 400 g of beef into small cubes.

3. 3
   Step 3

   Heat 1 tablespoon of oil in a pan, fry the bacon for 5 minutes, and transfer to a large pot.

   Timer · 5 min
4. 4
   Step 4

   Add 1 tablespoon of oil to the same pan and brown the meat in batches, transferring it to the pot with the bacon.

5. 5
   Step 5

   Pour 1 l of broth into the pot with the meat, bring to a boil, and simmer covered for 45 minutes.

   Timer · 45 min
6. 6
   Step 6

   Finely shred 1 kg of fresh cabbage, removing the core.

7. 7
   Step 7

   Add the cabbage to the pot with the meat, stir, and simmer covered for 30 minutes.

   Timer · 30 min
8. 8
   Step 8

   Add the soaked mushrooms with their soaking water, 500 g of drained sauerkraut, chopped 100 g of prunes, and the spices.

9. 9
   Step 9

   Stir everything together and cook for another 30 minutes.

   Timer · 30 min
10. 10
    Step 10

    Dice 2 onions and sauté in 1 tablespoon of oil in a pan until translucent, then add to the pot.

11. 11
    Step 11

    Dice or slice 250 g of sausage, fry in 1 tablespoon of oil, and add to the bigos.

12. 12
    Step 12

    Add 1 tablespoon of tomato paste, stir, and simmer covered for 1 hour.

    Timer · 60 min
13. 13
    Step 13

    Stir the bigos while cooking to prevent it from sticking. Season with salt and pepper to taste.