Tips:

Pour hot water over the dried mushrooms, leave them overnight or at least for a few hours. For stewing stew, prepare a large pot with a thick bottom and a non-stick coating. Squeeze the sauerkraut and then chop it. (It’s best not to rinse sauerkraut, unless it is very sour). Chop the sweet cabbage finely.

In the pot in which we will cook the bigos, fry the diced bacon in hot oil, then add raw pork and beef, also cut into thicker cubes. Pour the broth over everything, bring to a boil and cook for about 30 minutes.

Then add the shredded sweet cabbage and cook, covered, for another 30 minutes.

While still cooking bigos, add the previously soaked mushrooms with water, squeezed sauerkraut, chopped plums and spices. Mix thoroughly and cook for another 30 minutes.

Cut the onion into cubes, then glaze it in a frying pan on a spoonful of oil, add the sliced ​​or diced sausage and fry, and then transfer the entire contents of the pan to cooking stew.

Add the concentrate, mix thoroughly, cover and cook for another hour. We often mix and check if the bigos sticks to the bottom. Season with pepper and, if necessary, salt.

If you cook bigos every day for the next 2 or 3 days for about 30 minutes, it will get better and better. Ready bigos can be frozen or preserved in tightly closed jars.

Notes
There is one more question whether to make a roux for bigos?

I do not because rich in ingredients and long stewed bigos will be thick and thick without roux.

Enjoy your meal!