Bigos - Sauerkraut with Meat

If the sauerkraut is very sour, rinse briefly and squeeze out excess liquid.

A heavy pot with a thick bottom browns more evenly and is less likely to stick.

Better to brown in two batches so the meat sears instead of stewing in its juices.

Use salt sparingly, as bacon and sauerkraut are often already salty.

Briefly roasting the tomato paste reduces raw acidity and adds depth.

Broth makes the dish more flavorful; water keeps it milder.

For a more traditional touch, a few dried plums or leftover sausages work very well.

The longer and gentler it simmers, the more harmonious the flavor becomes.

If you like it spicy, finish with hot paprika and/or chili to taste.

Bigos often tastes even better reheated and freezes very well in large batches.

As a party midnight dish, it's best cooked 1–2 days in advance and left to mature in the fridge.