Gluten-Free Polish Bigos
By the Gluten Free Recipes team ·
This hearty gluten-free Bigos offers a comforting blend of savory protein, tender vegetables, and rich, aromatic broth. Each spoonful delivers a satisfying depth of flavor, perfect for a warming meal.
At a glance: This easy soups and stews recipe yields 4 servings in about 35 minutes (15 min prep, 20 min cook). It uses 8 ingredients — including certified gluten-free chicken or vegetable stock, protein, diced vegetables — and walks through 5 steps. Updated . Browse more soups and stews recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Polish Bigos: When preparing this soups and stews recipe, to prevent cross-contamination, ensure all ingredients, especially broths, spices, and any pre-seasoned proteins, are certified gluten-free. Always use clean utensils and preparation surfaces when handling gluten-free ingredients In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools. Stock often contains yeast extract or barley derivatives; use only certified gluten-free stock.
Gluten-Free Notes for Gluten-Free Polish Bigos: This recipe is naturally gluten-free by using certified gluten-free stock and a cornstarch slurry for thickening, avoiding any gluten-containing grains.
Ingredients
- 6 cups certified gluten-free chicken or vegetable stock
- 1 cup protein (chicken, beef, lentils, or beans)
- 2 cups diced vegetables (onion, carrots, celery, potatoes)
- 2 cloves garlic, minced
- 1 can diced tomatoes (optional)
- 2 tbsp olive oil
- 1 tbsp cornstarch mixed with cold water (for thick soups)
- 1 tsp salt and pepper to taste
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and diced onion, sautéing until the onions become translucent and fragrant, which should take about 3-4 minutes. Be careful not to burn the garlic.
- 2
If you are using meat or poultry as your protein, add it to the pot now. Brown the protein on all sides, stirring occasionally, for about 5-7 minutes until it develops a nice sear. If using lentils or beans, you can add them later with the stock.
- 3
Add the diced vegetables to the pot and stir them into the mixture. Cook for another 2 minutes, allowing them to soften slightly and absorb some of the flavors from the pot.
- 4
Pour in the certified gluten-free stock and add the optional diced tomatoes, if using. Bring the liquid to a rolling boil, then reduce the heat to low, cover the pot, and let it simmer gently for at least 20 minutes, or up to 45 minutes, allowing the flavors to meld and the vegetables to become tender.
- 5
If you desire a thicker consistency, whisk together the cornstarch and cold water until smooth, then slowly stir this slurry into the simmering Bigos. Continue to cook for an additional 5 minutes, stirring constantly, until the soup has thickened to your liking. Season generously with salt and pepper to taste before serving.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Grate carrots fresh on the large holes of a box grater for the best moisture and texture in baked goods.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
Learn More
Celiac-safe recipe development and testing since 2026
Our team develops and tests every recipe to be 100% gluten-free, verifying ingredients, techniques, and cross-contamination risks. We focus on making gluten-free cooking as delicious and accessible as possible. Learn more about us.
