Hunters Stew (Polish)

Kim Biegacki


I went to a Polish soup class this past Sunday and were they ever authentic recipes. This is one of the 3 soups called Bigos (Polish Name) that we made and is considered one of Poland's national dishes too. It is power packed with lots and lots of flavor not to mention very unique. I had so much fun learning from Chef Tad on how to make these soups and we also got a recipe for homemade dilly rye bread too. Wow, was it amazing!

This is "traditional" style stew and if you love authentic ethnic dishes it is one you should try.

Recipe from:Chef Tad


★★★★★ 3 votes

25 Min
1 Hr 30 Min
Stove Top


  • 1/4 oz
    dried mushrooms - boletes
  • 4 oz
  • 1 lb
    boneless pork shoulder cut into 1 inch cubes
  • 8 oz
    smoked kielbasa
  • 1 tsp
    caraway seeds
  • 8
    allspice, whole
  • 2 - 4 medium
    bay leaves, dried
  • 1/2 c
    tomato paste
  • 2 large
    onions, chopped
  • 3 - 4 Tbsp
  • 4 lb
    sauerkraut, drained
  • 2 - 4 oz
    prunes, pitted coarsely chopped
  • 6 c
    beef broth
  • 1/2 - 3/4 c
    madiera wine
  • 2 - 3 medium
    tart apples, peeled and chopped
  • ·
    chopped chives for garnish
  • ·
    salt and pepper to taste
  • 2 - 3 tsp

How to Make Hunters Stew (Polish)


  1. Rehydrate shrooms in a cup of hot water. Cook up your bacon in a large cooking pot/dutch oven and set aside. Now brown the pork in the bacon grease; season with salt and pepper and then set aside. Next brown up the kielbasa and set aside.
  2. Add caraway, allspice, onions & bay leaves to pot and saute till onions are soft. Scrap the brown bits loose and add your tomato paste. Cook till caramelized. Now add kraut, cooking and stirring till wilted. Return meats to pot, add shrooms and the water they soaked in. (Make sure you strain the liquid of the shrooms.)
  3. Add chopped prunes, stock and wine then bring to boil. Season with s/p and reduce heat to medium/low. Cook covered for about 30 minutes, stirring occasionally. Add chopped apples and cook for about another 30 minutes till pork is nice and tender.
    (This is the Madiera wine that we used.)
  4. This is the seasoning spice called Vegeta.
  5. Getting my bowl of Hunters Stew from Chef Tad.
  6. My bowl of Hunters Stew with a slice of amazing dilly rye bread. Yes, there are pickles in it and I was in heaven. LOL
  7. Our wonderful instructor Chef Tad.

Printable Recipe Card

About Hunters Stew (Polish)

Course/Dish: Other Soups
Main Ingredient: Pork
Regional Style: Polish

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