Polish Sauerkraut Cooking: Bigos

Polish Sauerkraut Cooking: Bigos

Bigos is a sauerkraut-based traditional Polish dish.


0.5 kg (German-made sauerkraut that you can get in a jar is good for this)
Meat (you can use the kind of meat that you would normally use for curries and stews)
200 g
Sausage, wiener
200 g
Leftover ham, bacon (if you have it)
as desired
Western-style stock
250 ml
Dried plums
Dried mushrooms
Tomato purée
50 ml
Bay leaves
Salt and pepper
a small amount


1. Place the dried mushrooms in 200 ml hot water. Taste the sauerkraut, if it's a bit too sour then give it a quick rinse.
2. Add the sauerkraut to a large saucepan with the stock and bay leaves and place it over low heat.
3. Chop up the dried mushrooms and place them into the pan from Step 2 as well. Add the remaining hot water too.
4. Slice the meat into small chunks, cook it in a frying pan, then add it to the saucepan.
5. Chop the plums up into small pieces and add them to the saucepan. Adjust the flavour of the mixture in the pan with the tomato purée, salt, and pepper.
6. Cut up the sausage etc. and after cooking them a little in a frying pan, add them to the main saucepan.
7. Simmer the mixture over low heat for an hour and it's ready. This bigos is delicious served with bread.

Story Behind this Recipe

This is traditional Polish food that's usually served in autumn and winter. Polish people eat this dish from when they're kids.