25-Min Bigos: Polish Sauerkraut & Pork Stew
Tangy, salty, deeply savory Polish hunter's stew built on sauerkraut and pork in one skillet. Skip the all-day simmer—this version hits in 20 minutes and tastes like a weekend project.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 34g
Ingredients
- 1 lb pork shoulder or butt, cubed
- 8 oz Polish kielbasa or smoked sausage, sliced
- 2 cups sauerkraut, drained
- 2 tbsp tomato paste
- 1 cup beef or chicken broth
- 1 medium yellow onion, chopped
- ½ tsp caraway seeds
- 2 whole bay leaves
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 1 minute.
- 2
Brown pork cubes in batches without stirring too much, 3–4 minutes per side, then set aside.
- 3
Add onion to the same skillet and cook until softened and translucent, stirring, about 3 minutes.
- 4
Stir in tomato paste, caraway seeds, and bay leaves until fragrant, about 30 seconds.
- 5
Pour in broth and sauerkraut, add pork back, and bring to a gentle simmer over medium heat.
- 6
Add kielbasa slices and simmer uncovered until pork is tender and flavors meld, 8–10 minutes.
Tools you’ll need
- large skillet, 12-inch or larger
- wooden spoon or spatula
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