Hunter's Stew (Bigos) from Wild Honey and Rye
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Kitchen Sanctuary · by Nicky Corbishley★ 5.0 (1)

Hunter's Stew (Bigos) from Wild Honey and Rye

NUTRITION · PER SERVING190M COOK
CAL 30%·PRO 37%
CARBS 25G17% OF CAL
5G FIBER11G OTHER9G TOTAL SUGAR
FAT 47G71% OF CAL
16G SAT32G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Polish hunter's stew combining pork, sausage, mushrooms, and sauerkraut with prunes and warming spices. A hearty, slow-cooked braise meant for feeding a crowd.

mainsouppork
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Nutrition & ingredients

Ingredients

serves 10
  • 50 g (1.75 oz) dried porcini mushrooms
  • 900 g (2 lbs) sauerkraut (I used a 900g jar of Krakus sauerkraut from my local store)
  • 3 tbsp vegetable oil
  • 1 tsp butter
  • 2 large onions (peeled and chopped)
  • 500 g (1.1 lbs) pork belly or pork shoulder (chopped into small cubes)
  • 4 kabanosy (thin, smoked Polish sausages, chopped into 1 cm/ 1/2 inch pieces (I got mine from Morrisons))
  • 200 g (0.4 lb) 1/2 ring kielbasa, Polish sausage (chopped into cubes (I got mine from Morrisons))
  • 4 allspice berries
  • 2 prunes (chopped, or 1 tbsp powidla, Polish plum butter)
  • 2 bay leaves (preferably fresh)
  • 1.5 litres (1/3 gallon) chicken stock
  • sea salt and freshly ground black pepper
  • 100 g (3.5 oz) fresh white mushrooms (chopped)
  • 1/2 head white cabbage (finely shredded)
  • rye bread (to serve)
PREP
10M
SODIUM
1015MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.