Bigos — Hunter's Stew with Smoky Kielbasa

Ingredients

• 12 oz Kielbasa, sliced thick
• 8 oz pork shoulder, cubed
• 1 lb sauerkraut, drained (brine reserved)
• ½ small green cabbage, shredded
• 1 onion, diced
• ½ oz dried porcini, soaked in hot water
• 4 prunes, chopped
• 1 tbsp tomato paste
• 1 tsp caraway seeds
• 1 bay leaf and 3 allspice berries
• 2 tbsp lard or oil
• 1½ cups beef stock

Method

1. Brown the pork cubes and Kielbasa in lard in a heavy pot over medium-high; set aside. Soften the onion in the drippings.
2. Stir in tomato paste, caraway, bay, and allspice for 1 minute, then add sauerkraut, fresh cabbage, the soaked mushrooms with their strained liquid, prunes, and stock.
3. Return the meats, cover, and simmer low for 70–80 minutes, stirring occasionally, until the cabbage collapses and the flavors fuse into something greater than the parts.
4. Season with salt, pepper, and a splash of reserved kraut brine if it needs more tang. Rest 10 minutes off the heat.
5. Serve with rye bread, and refrigerate leftovers proudly — day-two bigos is the real bigos.