Dairy-Free Polish Hunter's Stew Bites (Bigos)

Instructions

1. 1Place the 1/2 cup dried mushrooms in a heatproof bowl and cover with 2 cups of boiling water. Let them soak for 30 minutes until softened. Drain the mushrooms, reserving the soaking liquid if desired for extra flavor, and chop them into small pieces.
2. 2Place a large, heavy-bottomed pot or Dutch oven on the stove over medium heat (about 175°C / 175°C). Add the 2 tablespoons of olive oil. Once the oil is shimmering, add the 1 medium onion, diced, and cook for 5-7 minutes, stirring occasionally, until it looks soft and translucent.
3. 3Add the about 450 g of sliced vegan smoked sausage to the pot with the onions. Cook for 5 minutes, stirring, until the sausage is lightly browned on all sides.
4. 4Add the about 450 g of sauerkraut, 1/2 medium cabbage (shredded), the chopped dried mushrooms, 2 tablespoons of tomato paste, 1 cup of vegetable broth, 1/2 cup of prunes, 6 berries of juniper berries, and 2 leaves of bay leaves to the pot. Stir everything together well to combine.
5. 5Season the mixture with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Stir again.
6. 6Bring the stew to a gentle simmer over medium heat (around 93.33°C / 95°C). Once simmering, reduce the heat to low (122°C / 120°C), cover the pot tightly, and let it cook for at least 1 hour and 30 minutes, or up to 3 hours. Stir the stew every 30 minutes to prevent sticking. The stew is ready when the cabbage is very tender and the flavors have melded together.
7. 7Before serving, carefully remove and discard the 2 bay leaves from the pot.
8. 8Serve the hunter's stew warm in small bowls or as bite-sized portions.

Related Guides