Polish Stew
Experience the hearty, comforting flavors of traditional Polish cuisine with this authentic Polish Stew—a rich, slow-simmered dish bursting with savory ingredients and rustic charm. Featuring a delightful combination of tangy sauerkraut, fresh green cabbage, tender pork shoulder, smoky sausage, and crispy bacon, this stew is layered with earthy mushrooms, fragrant spices like caraway seeds and paprika, and a robust stock to tie it all together. Perfectly balanced with the sweetness of sautéed onions and garlic, this dish is a celebration of robust flavor and texture that warms you from the inside out. A staple of Eastern European cooking, it’s a perfect choice for cozy nights or any gathering, traditionally served with crusty rye bread or fluffy boiled potatoes for a complete meal. Optimize your dining experience with this satisfying, high-protein comfort food that combines tradition and flavor in every bite.
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Recipe Information
Ingredients
- 500 grams sauerkraut
- 500 grams green cabbage
- 300 grams pork shoulder
- 250 grams smoked sausage
- 150 grams bacon
- 2 medium onion
- 3 garlic cloves
- 200 grams mushrooms (fresh or dried)
- 2 tablespoons tomato paste
- 3 bay leaves
- 5 allspice berries
- 1 teaspoon caraway seeds
- 2 teaspoons paprika
- 1 teaspoon black pepper
- 2 teaspoons salt
- 500 milliliters vegetable or meat stock
- 2 tablespoons vegetable oil
Instructions
Rinse the sauerkraut under cold water to reduce its sourness if desired, and chop it into smaller pieces. Set aside.
Shred the green cabbage finely and set aside.
Cut the pork shoulder, smoked sausage, and bacon into bite-sized pieces.
Finely dice the onions and mince the garlic cloves.
If using dried mushrooms, soak them in warm water for 20 minutes. Once softened, slice them into pieces and reserve the soaking liquid.
Heat 1 tablespoon of vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork shoulder and cook until browned on all sides. Remove and set aside.
In the same pot, add the bacon and cook until it starts to release its fat. Add the sausage and cook until lightly browned. Remove and set aside with the pork.
Add the remaining tablespoon of vegetable oil to the pot, followed by the onions. Sauté the onions until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the mushrooms and cook for 3-4 minutes, then mix in the tomato paste and paprika. Cook for 1-2 minutes until aromatic.
Return the browned pork, sausage, and bacon to the pot. Add the sauerkraut and shredded cabbage.
Pour in the stock and the reserved mushroom soaking liquid, if using. Stir in the bay leaves, allspice berries, caraway seeds, black pepper, and salt.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.
Taste and adjust the seasoning if necessary. Remove the bay leaves and allspice berries before serving.
Serve hot, ideally with rye bread or boiled potatoes for a traditional Polish experience.
Nutrition Facts
Calories |
484 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.1 g | 44% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 2303 mg | 100% | |
| Total Carbohydrate | 20.1 g | 7% | |
| Dietary Fiber | 7.5 g | 27% | |
| Total Sugars | 8.9 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 136 mg | 10% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1025 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
