Bigos (Hunter's Stew) with Sausage and Sauerkraut Sausage and Sauerkraut Stew

Soak the dried mushrooms in 200 ml of warm water for 15 minutes.

Peel and dice the potatoes into 2 cm cubes, dice the onion, and peel and slice the carrot.

Heat the vegetable oil in a large pot over medium-high heat. Add the sliced kielbasa and cook for 3–4 minutes until lightly browned, then remove with a slotted spoon and set aside.

In the same pot, add the onion and carrot, and sauté over medium heat for 3 minutes until softened.

Add the sauerkraut (drained if desired), tomato paste, bay leaf, allspice berries, and the soaked mushrooms with their soaking liquid. Stir well.

Add the potatoes and 200 ml of water, bring to a boil, then reduce heat to low and simmer covered for 25 minutes, until potatoes are tender.

Return the browned sausage to the pot, season with salt and pepper, and simmer uncovered for 5 more minutes to thicken slightly.

Remove the bay leaf and allspice berries before serving.