Bigos Krolewski (Polish Hunter’s Stew)

This Bigos Krolewski (Polish Hunter’s Stew) is a rich and hearty dish that is very delicious. It is a traditional Polish dish made with kielbasa, cabbage, prunes, sauerkraut, apples, wild mushrooms, and spices braised in red wine for a perfect comfort food dish!

Best Bigos Krolewski

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Growing up in Poland, Christmas was never complete without Bigos Królewski, the royal version of hunter’s stew, made with love and passed down through generations. The kitchen would fill with the irresistible scent of tender beef, wild mushrooms, sauerkraut, wine, and the deep richness of slow-simmered cabbage. This dish felt like a warm embrace on the coldest winter days.

Bigos Królewski, or royal bigos, is the ultimate Polish comfort food, a tradition deeply rooted in Polish cuisine. The dish was once reserved for nobility, especially during the long winters of medieval times, and is still cherished today.

What is Bigos Krolewski

My family would prepare this rich meat stew every year for Christmas, the heart of the feast. It’s the kind of dish that requires time, patience, and the best ingredients, but the reward is unparalleled.

The base of Bigos Królewski is fresh cabbage—both the green and sauerkraut varieties—slow-cooked to perfection alongside a medley of meats. Tender beef, ham hocks, ham head, and pork are browned in a heavy pan, releasing those flavorful browned bits that form the foundation of the stew. Caraway seeds and bay leaves add a subtle, aromatic touch, while juniper berries offer a unique tang. A splash of red wine and tomato paste bring depth, and wild mushrooms gathered during our foraging trips, infuse the stew with an earthy, umami richness. We would always ensure to include dried mushrooms, rehydrated in their soaking liquid, for that extra layer of flavor essential to this hearty dish.

One of my fondest memories is of going out with my family, searching for wild mushrooms in the forests. There’s something magical about the quiet of the woods, the thrill of finding the perfect mushrooms hidden beneath the forest floor, and the satisfaction of knowing these gifts from nature would later transform into Bigos Królewski. Fresh mushrooms and dried ones make all the difference in this stew. Wild mushrooms are essential in bigos!

This dish is woven into the fabric of Polish winters and Christmas. It symbolizes comfort during cold winter when hearty meals warm both body and soul. Bigos connects generations with recipes passed down and tweaked over time, making every pot a unique family treasure.

If you’d love to explore another Polish stew with hearty flavors, check out this Polish Cabbage and Potato Stew.

Main Ingredients for Bigos Krolewski

• Cabbage: A mixture of fresh cabbage and sauerkraut forms the base, giving it a balance of sweetness and tang.
• Meats: A variety of meats, such as tender beef, pork, smoked sausage, and even ham hocks, are common.
• Mushrooms: Wild and dried mushrooms add an earthy depth of flavor, especially once their soaking liquid is incorporated.
• Sourkraut: Baklnces the flavor and adds delicate acidity to teh dish.
• Spices: Bay leaves, caraway seeds, and juniper berries enhance the aroma and taste.
• Extras: Tomato paste and red wine are rich, while sourdough bread is perfect.

Each ingredient is carefully layered, with browned bits of meat at the bottom of the pot, lending complexity to the dish. Stirring with a wooden spoon, we always ensured everything cooked evenly on medium-high heat for hours. Adding spices like caraway seeds and juniper berries brought out a depth of flavor that made every spoonful memorable.

Looking to learn more about other flavorful Polish dishes? This guide to The Tastes of Poland showcases Poland’s rich culinary traditions.

Bigos Królewski celebrates simple yet bold ingredients simmered together and enriched by time. It’s a dish that embodies history and comfort, carrying the warmth of Polish kitchens across the globe.

If you’re curious about other hearty Polish traditions, explore this Traditional Polish Kapuśniak Soup Recipe.

Regional Variations: Bigos Across Poland

While the basic structure of bigos stays the same, every region in Poland has its twist. Some families prefer adding dried plums for a hint of sweetness, while others use a splash of red wine or tomato paste for depth of flavor. In northern Poland, closer to the Baltic Sea, smoked fish is a unique addition. Central regions stick to more traditional meats like tender beef or smoked sausage.

In southern Poland, families often include ham hocks or pig heads for that robust flavor. The sauerkraut base is sometimes balanced with fresh cabbage, creating an ideal mix of tangy and sweet. Many households now use a slow cooker for a slightly more modern take, allowing the ingredients to blend for hours with minimal effort. Interested in trying a unique side dish to pair with bigos? This Polish Red Braised Cabbage is an excellent companion.

Bigos evolves beautifully across regions, but one thing remains constant: it’s a dish that brings everyone to the table. Each variation tells a story of local flavors, family preferences, and Polish pride.

How Bigos Evolved: Bigos Królewski vs. Bigos Hultajski

Bigos Królewski, or “Royal Bigos,” stood out as the choice of the nobility. What set this regal version apart? It featured an array of luxurious ingredients that were far from everyday fare. With their access to wealth, the nobility enriched their bigos with a variety of meats and exotic imported spices, creating a stew that was as much a display of affluence as a culinary delight. They also had access to hunting for wild game or, venison, or wild boar and used those ingredients in teh stew. Because they also had access to good wine, the hunter stew was cooked with it as well for a deeper flavor.

In contrast, those with fewer resources turned to Bigos Hultajski,  referred to as the “rogue’s bigos.” Born of resourcefulness, this version leaned heavily on cabbage and affordable vegetables to stretch the meal further. While it lacked the opulence of its royal counterpart, Bigos Hultajski captured the spirit of ingenuity and resilience within the Polish community.

The Secret to Perfect Bigos: Slow Cooking

Traditionally, biogas was prepared in a cast-iron pot called a kociołek over an open fire ( I use an iron Dutch oven). The stew was simmered gently for hours, allowing the flavors to meld and intensify. This traditional method of cooking made the meats tender and succulent, while the cabbage and sauerkraut absorbed every nuance of the seasonings.

My family used to cook bigos in a big pot on the coal stove (yes, coal stove—we did not have an electric or gas stove until I was 11 years old!).

Even nowadays, in modern kitchens, where slow cookers and Dutch ovens have taken over, this patient cooking process remains the key to unlocking the stew’s hearty, robust essence.

How to Make Bigos Królewski

Preparing the Ingredients

• Mushrooms: Soak dried mushrooms in warm water for at least 12 hours, then slice finely. For fresh mushrooms, clean them thoroughly and chop into uniform pieces. You can find these mushrooms in Polish stores or on Amazon.
• Cabbage: Use a mix of sauerkraut and fresh cabbage. Rinse the sauerkraut slightly if it’s overly tangy, and shred the fresh cabbage finely.
• Meats: Choose from a variety of meats, such as pork, beef, smoked sausage, and ham hocks. Cube the meats evenly for consistent cooking.
• Spices: Gather bay leaves, caraway seeds, dill, basil, juniper berries, salt, and pepper.
• Vegetables: Dice onion, shredded carrot, parsnip, celery root, minced garlic.

Remember to reserve the soaking liquid from the dried mushrooms. This liquid adds an earthy flavor that enhances the base of the stew.

Cooking Method

Start by heating oil in a large casserole pot or frying pan over medium-high heat. Brown the meats in batches to sear them and develop those crucial browned bits at the bottom of the pot. These bits will release their flavor into the stew later.

Next, sauté your onions, fresh mushrooms, and garlic until softened. Transfer everything into the pot, including the mushroom-soaking liquid, tomato paste, vegetables, vegetable broth, and a splash of red wine. Let it simmer on low heat for 6 to 8 hours or cook on medium-high heat on the stovetop for about 2-3 hours, stirring occasionally with a wooden spoon.

Bigos is a complex with a lot of flavor

Allow the stew to rest overnight in the fridge. Like many stews, bigos get better with time as the flavors meld and intensify.

Serving Suggestions

Bigos is traditionally served hot, often as a main dish or a hearty side dish. Pair it with crusty rye or sourdough bread for the perfect accompaniment. The tangy bread works beautifully to soak up the rich sauce.

For more bread options, try this Gluten-Free Sourdough Bread Recipe—a fitting choice for those with dietary restrictions.

Serve it with mashed potatoes or roasted vegetables.

If you’re looking for other Polish recipes, this collection of Polish Dinners will inspire you.

With its deep flavors and hearty ingredients, Bigos Królewski is more than a dish—it’s an experience rooted in the heart of Polish culture.

Emphasize the Importance of Fresh Versus Dried Mushrooms

The foundation of an exceptional hunter’s stew lies in the quality of your ingredients, especially the mushrooms. Growing up in Poland, we would forage for wild mushrooms, picking only the freshest ones while carefully drying others for later use. This tradition taught me the difference each type can make in dishes like royal bigos.

• Dried mushrooms: Have a deeper, earthier taste. They create a more concentrated flavor that can fully infuse the stew.
• Fresh mushrooms: Offer a lighter, more delicate layer of flavor, complementing the heartiness of the meat.

For a perfect bigos recipe, I suggest combining both varieties. Soak the dried mushrooms in warm water to plump them up, and don’t discard the soaking liquid —it adds depth to the stew when poured into the pot. If you enjoy using herbs creatively in your cooking, explore some tips on how to use herbs in the kitchen.

How To Choose Perfect Polish Sausage (Kielbasa) for Bigos

Polish sausage, or kielbasa, is one of the important ingredients in bigos. Each type of kielbasa has its unique taste and texture, enhancing this traditional dish’s rich and hearty flavors. You can find real Polish sausage in Polish stores or Polish Deli. If you find other smoked sausage, it will work, too. It has to be smoked.

Types of sausage to consider:

Kiełbasa Myśliwska (Hunter’s Sausage)

This smoked and dried sausage is deeply rooted in Poland’s hunting traditions. Made with chunks of pork, beef, and an array of spices, it has a firm texture and a bold, smoky flavor. Adding Kiełbasa Myśliwska to your stew captures the essence of a true hunter’s stew, evoking the flavors of medieval feasts by the fire.

Kiełbasa Krakowska (Krakow Sausage)

Hailing from Krakow, this sausage reflects the culinary pride of one of Poland’s most historic cities. Known for its lean meat, smoky profile, and robust garlic seasoning, Kiełbasa Krakowska is both flavorful and aromatic.

Kiełbasa Toruńska (Toruń Sausage)

With its semi-dry texture and balanced smoky, peppery flavor, this sausage is a great option for those who prefer a more subtle smokiness. Kiełbasa Toruńska has a fine texture and delicate seasoning.

Kiełbasa Jałowcowa (Juniper Sausage)

Infused with juniper berries, this smoked sausage offers a unique aromatic profile. The hint of pine and slight sweetness from the juniper berries complement the tangy sauerkraut and fresh cabbage base of bigos, creating a stew that is both hearty and refined.

Storing and Reheating

One of the wonderful things about bigos krolewski is its ability to stand the test of time—literally. Like most meat stews, bigos gets better each time it’s reheated. The flavors deepen, the spices meld, and every bite turns into pure comfort.

• Refrigerating: Place leftovers in an airtight container. Bigos can last up to 5 days in the fridge.
• Freezing: Freeze portions in sealed containers for up to 3 months for a quick meal later on.

When reheating, use a slotted spoon to stir gently and evenly throughout the process, ensuring nothing sticks to the bottom of the pot. Warm over low to medium-high heat.

Equipment

Dutch Oven

Sharp Chef Knife

Cutting Board: I use a nontoxic one to ensure my food is safe.

Spatula

Looking for other hearty Polish recipes to complement your meal? Check this listing of 18 Fall Soups and Stews for more inspiration.

Bigos Królewski is a hearty and savory dish that your guests and family will love. Whether you’re preparing it for Christmas or simply craving something soulful, it invites a connection to tradition with every bite and is a dish worth sharing.

If you enjoy exploring unique Polish recipes, why not try Polish Cream of Celery Root Soup? It’s a perfect addition to any menu rooted in authentic Polish cooking. Or dive into the world of cabbage-centered meals with Łazanki, another comforting classic that holds a place in Polish hearts.

For those inspired to explore more Polish dishesh, consider trying Polish Cream of Celery Root Soup or perhaps the comforting Golabki – Stuffedyou’veh Cabbage. These traditional recipes offer an authentic Eastern European taste that complements bigos beautifully.

Why not make bigos a part of your family tradition or winter gatherings? It’s a timeless dish that forges memories as rich as its flavors.

Smacznego!

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