Ingredients
- ¼ cup (10 grams) dried porcini mushrooms
- 1 cup (240 ml) warm water
- 1 pound (450 grams) bacon
- 1 pound (450 grams) smoked kielbasa, sliced
- 1 yellow onion
- 4 cloves garlic
- 2 tablespoons tomato paste
- ½ tablespoon paprika
- ¼ teaspoon cayenne
- 3 allspice berries
- 3 juniper berries
- 2 bay leaves
- ½ head cabbage
- 16 ounces (450 grams) sauerkraut
- 8 pitted prunes
- 1 red apple
- 2 cups (480 ml) beef broth
Instructions
- Soak the porcini mushrooms in 1 cup (240 ml) of warm water for 30 minutes or until tender. Strain the liquid to remove any sediment and set aside with the mushrooms.
- Dice the onion and mince the garlic. Thinly slice the cabbage, halve the prunes, and core and finely dice the apple.
- In a large pot, cook the bacon over medium heat until browned and crispy. Remove to a paper towel lined plate to soak up any excess oil.
- Drain all but one tablespoon of fat rendered by the bacon. Add the sliced kielbasa to the pot and cook, stirring occasionally, until browned. Set aside.
- Add the diced onion to the pot and cook until soft and translucent.
- Add the garlic and cook an additional minute.
- Stir in the tomato paste. Add the paprika, cayenne, allspice and juniper berries. Cook for one minute.
- Crumble the bacon into the pot. Add the bay leaves, mushrooms, cabbage, sauerkraut along with its juice, prunes and apple.
- Pour in the beef broth and reserved mushroom liquid. Bring the mixture to a slight boil. Reduce heat to low, cover and simmer for at least one hour and up to three. Make sure to stir the bigos every 30 minutes.
- Return the kielbasa to the pot for the last 30 minutes and season with salt and pepper to taste.