Bigos

Ingredients

• 200 g Smoked Kielbasa
• 400 g Sauerkraut
• 300 g White Cabbage
• 250 g Pork Shoulder
• 1 pcs Onion
• 2 pcs Garlic
• 60 g Prunes
• 1 tbsp Tomato Paste
• 120 ml Red Wine
• 250 ml Beef Stock
• 1 tbsp Butter
• 2 pcs Bay Leaf
• 4 pcs Allspice
• 4 pcs Juniper Berries
• 1 tsp Marjoram
• 2 tsp Black Pepper
• 1.1666666666666667 tbsp Kosher Salt
• 1 tbsp Dill
• 2 tbsp Sour Cream
• 20 g Dried Porcini Mushrooms

Method

1. Place {dried_porcini_mushrooms} in a heatproof bowl, cover with hot water, and soak until plump and deeply aromatic. Lift them out, strain the soaking liquid through a fine sieve to keep the grit out, and reserve both for the stew.
2. Thinly slice {white_cabbage}, dice {onion}, mince {garlic}, and pat {pork_shoulder} dry so it browns instead of steaming. Season the {pork_shoulder} all over with {kosher_salt} and {black_pepper}.
3. Melt {butter} in a heavy Dutch oven over medium-high heat. Sear {pork_shoulder} in a single layer until well browned on both sides, then add {smoked_kielbasa} and cook until the edges take on color and the pot smells smoky and savory. Work in batches if needed so the meat sears cleanly.
4. Lower to medium heat and add {onion} with a pinch of {kosher_salt}; cook until softened and lightly golden. Stir in {garlic}, {tomato_paste}, {allspice}, and {juniper_berries} and cook until fragrant and the paste darkens slightly. Pour in {red_wine} and reduce until syrupy, scraping up the fond for depth. Add {sauerkraut}, {white_cabbage}, the soaked {dried_porcini_mushrooms}, reserved mushroom liquid, {beef_stock}, {bay_leaf}, {prunes}, and {marjoram}; season again with {kosher_salt} and {black_pepper}, then stir well.
5. Bring the stew to a gentle bubble, then cover partially and simmer over low heat until the {white_cabbage} turns silky, the {pork_shoulder} is tender, and the liquid reduces to a rich, spoon-coating consistency. Stir a few times during cooking so nothing catches on the bottom.
6. Take the pot off the heat and let the bigos rest so the flavors settle, then return it to low heat and simmer briefly until even deeper, darker, and more cohesive. Taste and adjust with the remaining {kosher_salt} and {black_pepper}.
7. Fish out the {bay_leaf}. Spoon the hot stew into warm bowls and finish with {dill} for brightness and a dollop of {sour_cream} for cool richness.