Usuba
Polish Bigos with Pork and Mushrooms
A traditional Polish pork stew with sauerkraut, mushrooms, and prunes. The dish is prepared through slow braising, which allows all ingredients to absorb each other's aromas beautifully. Suitable for both everyday lunch and festive occasions.
- Total
- 75 min
- Standard serving
- 365.2 g
Ingredients
Total 9
Instructions
- 1
Step 1
Rinse the prunes and soak them in warm water.
- 2
Step 2
Cut the pork into pieces, cut the onion into half rings.
- 3
Step 3
Squeeze out the sauerkraut and chop if necessary.
- 4
Step 4
Cut the mushrooms into four pieces.
- 5
Step 5
Heat the vegetable oil in a skillet. Fry the pork for 10 minutes over high heat. Add the onion, reduce the heat to medium, and fry for another 10 minutes. Pour in 2 cups of boiling water, stir, and simmer covered over low heat for 30 minutes.
- 6
Step 6
Add sauerkraut and mushrooms.
- 7
Step 7
Dilute the tomato paste with boiling water to the consistency of sour cream. Pour into the pan and mix well. Simmer for 15 minutes over low heat.
- 8
Step 8
Taste for salt and season as needed.
- 9
Step 9
Drain the water from the prunes. Add the prunes, chopped parsley and ground black pepper. Simmer for another 10 minutes.
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