20-Min Bigos with Kielbasa & Sour Cream
Polish hunter's stew simplified for weeknights—kielbasa, sauerkraut, and tomato paste simmered into a rich, tangy braise. Serve with sour cream dolloped on top and pierogi on the side for the full spread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 24g
Ingredients
- 1 lb kielbasa, sliced into 1/2-inch rounds
- 2 cups sauerkraut, drained
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 medium yellow onion, diced
- 1 whole bay leaf
- ½ cup sour cream
Instructions
- 1
Heat a large skillet over medium-high. Brown kielbasa slices 3–4 minutes per side until edges crisp; transfer to a plate.
- 2
In the same skillet, sauté diced onion until softened, about 3 minutes. Stir in tomato paste until fragrant.
- 3
Add sauerkraut, broth, bay leaf, and kielbasa back to the pan. Bring to a simmer.
- 4
Simmer uncovered for 10 minutes, stirring occasionally, until broth reduces and flavors meld.
- 5
Taste and season with salt and pepper. Discard bay leaf.
- 6
Serve hot, dollop sour cream on top. Pair with pierogi and extra sour cream on the side.
Tools you’ll need
- large skillet or shallow Dutch oven (12-inch preferred)
- wooden spoon or silicone spatula
- cutting board
- knife
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