20-Min Bigos with Kielbasa & Sour Cream
Polish hunter's stew simplified for weeknights—kielbasa, sauerkraut, and tomato paste simmered into a rich, tangy braise. Serve with sour cream dolloped on top and pierogi on the side for the full spread.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 24g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat a large skillet over medium-high. Brown kielbasa slices 3–4 minutes per side until edges crisp; transfer to a plate.
Step 2
In the same skillet, sauté diced onion until softened, about 3 minutes. Stir in tomato paste until fragrant.
Step 3
Add sauerkraut, broth, bay leaf, and kielbasa back to the pan. Bring to a simmer.
Step 4
Simmer uncovered for 10 minutes, stirring occasionally, until broth reduces and flavors meld.
Step 5
Taste and season with salt and pepper. Discard bay leaf.
Step 6
Serve hot, dollop sour cream on top. Pair with pierogi and extra sour cream on the side.
Tools you’ll need
- large skillet or shallow Dutch oven (12-inch preferred)
- wooden spoon or silicone spatula
- cutting board
- knife
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
