CNYEats A Taste of Utica Bigos

by Joanne on May 8, 2011

Bigos  (BEE-gohs) is a Polish dish with layers of sauerkraut and cooked meats simmered in stock and served over boiled potatoes.  Bigos is also known as Hunter’s Stew.

Page 120 of our book

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and posted by bhg, you will find the recipe for Bigos.  If you love meat, this ones for you.  BUT…

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…if you DON’T eat meat, see my substitutions below and STILL enjoy all the flavor of this dish.

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BIGOS – serves 6 – 8

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  • 1 cup chopped bacon (use turkey bacon for lower fat) USE SOY BACON FOR VEGETARIAN
  • 1 lb boneless pork, cut into small cubes  ..USE SOY SAUSAGE FLAVORED CRUMBLES FOR VEGETARIAN
  • 3 cloves garlic, minced
  • 3 onions, quartered (I used 1 large Vidalia onion, quartered)
  • 1/2 lb  whole mushrooms, quartered (peeled and cleaned)
  • 2 cups beef stock ..USE VEGETABLE STOCK FOR VEGETARIAN
  • 2 TBS sugar
  • 2 bay leaves
  • 2 cups Sauerkraut – rinse under cold water and drain
  • 3 apples, peel, core, and cut into chunks (I used golden delicious)
  • 2 cups canned plum tomatoes WITH juice and cut into pieces
  • 1 cup diced cooked ham ..USE VEGETARIAN HAM SLICES CUT INTO PIECES.
  • 1 1/2 cups Polish Sausage (kielbasa), cut into small chunks
  • salt and pepper to taste
  • Optional Garnish:  Sour cream served on the side
  • Boiling potatoes – you will want to boil small potatoes to serve with the Bigos.

Fry the bacon in a large Dutch oven until brown. *If you use Turkey Bacon, add 1 to 2 TBS olive oil.  Add the pork chunks, garlic, onions, mushrooms. Saute until all the meat has browned, about 5 minutes over medium to medium-high heat.

Pour in the stock, tomatoes with juice, sugar, bay leaves, sauerkraut, apples and bring this to a boil.  Reduce the heat to simmer and cover to let cook 2 hours.

Stir in the ham and the sausage (kielbasa), re-cover and cook on medium low heat for 30 more minutes.

When ready to serve, remove the bay leaves, add salt and pepper if you think it needs it.  Ladle in to bowls and serve with the boiled potatoes.  Serve the sour cream in a bowl on the side.

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WOW!  There is so much flavor in this dish!  EVEN the vegetarian version had TONS…. HEAPS….GAZOODLES of flavor.  So good.  How does Utica do it?!

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It’s not just the Italian recipes that are sensational, but the Polish ones as well.  AMAZING!

*Yes, we’re still in Florida, but I couldn’t miss telling you about this Taste of Utica recipe. It’s awesome!

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1 Comment

  • At 2011.05.09 15:23, Jen said:

    That stew looks fantastic! I am loving sauerkraut lately!

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