Polish Forszmak Lubelski Stew (Authentic Recipe)

Forszmak lubelski is a hearty Polish stew of browned pork, smoked bacon, sausage, and sour pickled cucumbers, gently simmered with paprika and tomato. This version serves four to six, uses one heavy-bottomed pot, and keeps the pickles’ sharp flavor by adding them near the end. Serve it with rye bread, potatoes, or buckwheat.

What is forszmak lubelski?

Forszmak lubelski is a savory, paprika-seasoned stew associated with the Lublin region of Poland. Pork, smoked meat, sausage, and sour cucumbers give it a rich, smoky, tangy flavor. Recipes vary from cook to cook, so this version focuses on those defining ingredients and a dependable stovetop method.

The name is often used for a thick stew rather than a clear soup. Its flavor comes from the mix of browned meat, smoked sausage, sweet paprika, tomato, and sour pickles. The result should taste hearty and balanced, not sharply sour or dominated by paprika.

Polish sour pickles, also called ogórki kiszone, are fermented cucumbers with a tart, savory taste. They are not the same as many vinegar-brined dill pickles. If you can find fermented Polish cucumbers, use them; add their brine a little at a time at the end.

There is no single formula that every household follows. Some versions include different cuts of meat or vegetables, while others are thicker or more brothy. The recipe below keeps to a practical home-cooking approach without treating one set of quantities as the only authentic one.

Ingredients and equipment

Use a heavy-bottomed 4–5 L (4–5 qt) stainless-steel pot for four to six servings. Stainless steel is non-reactive, so tomato and pickle brine can simmer in it without the pot reacting with the acidic ingredients. A magnetic-base pot also works on induction.

Cut the pork into bite-size pieces and pat them dry. Dry surfaces brown more readily than wet ones. Dice the bacon, slice the sausage, chop the onion, and dice the pickles before heating the pot. This small bit of prep makes it easier to add each ingredient at the right time.

Choose a pot that suits the stew

A pot with a thick base helps spread heat and reduces the chance of scorching during a long simmer. Tri-ply stainless steel is suitable on gas, electric, and induction when it has a magnetic base. Follow the maker’s instructions for your pot; there is no universal temperature or layer thickness for all tri-ply cookware.

Preheat an empty stainless-steel pot over medium heat for about two minutes, then add the bacon. Heating time varies with the burner and pot, so treat two minutes as a guide, not a fixed rule. If using oil, add it before it smokes. Refined rapeseed or canola oil often has a smoke point around 400°F (204°C), but products vary. Keep the heat below visible smoking.

How to make forszmak lubelski

The method builds flavor in stages: brown the meat, soften the onion, then simmer gently until the pork is tender. Add the sausage and sour pickles near the end so their flavor stays distinct. Allow about 90 minutes to two hours, including prep and simmering.

1. Render the bacon. Set the pot over medium heat and add the diced bacon. Cook until it releases some fat and begins to color. If the pot looks dry, add a small amount of oil.

2. Brown the pork in batches. Add enough pork to cover the base without crowding it. Brown it on several sides, then transfer it to a plate. Repeat with the remaining pork. Crowding causes meat to release moisture and can slow browning.

3. Soften the onion. Add the chopped onion to the pot and cook, stirring, until softened. If browned bits stick to the base, leave them in place; they add flavor to the stew.

4. Add paprika and tomato paste. Stir in the sweet paprika for about 20 seconds, just until fragrant. Do not let it scorch, as burnt paprika can taste bitter. Stir in the tomato paste briefly.

5. Simmer the pork. Return the pork and bacon to the pot. Pour in 500 ml of stock, then add more as needed to mostly cover the meat, up to 700 ml. Scrape the browned bits from the base with a wooden or silicone utensil. Bring the liquid to a gentle simmer, partly cover, and cook for about 60–90 minutes.

6. Check for tenderness. Keep the stew at a gentle simmer rather than a hard boil. Check the pork after an hour; continue cooking until it is fork-tender. The exact time depends on the size of the pieces and the heat level.

7. Add sausage and pickles. Stir in the sliced sausage and diced sour pickles for the final 15–20 minutes. Taste before adding salt, since bacon, sausage, stock, and pickles may already contribute plenty.

8. Adjust and rest. Add black pepper and, if desired, pickle brine a little at a time. Turn off the heat and let the stew rest for 10 minutes before serving.

For food safety, whole cuts of pork should reach at least 145°F (63°C), followed by a three-minute rest. In this stew, the longer simmer is intended to make shoulder tender, not merely to reach the minimum temperature.

Get the flavor and texture right

The main balancing act is between smoky richness and pickle acidity. Start with the recipe’s amounts, then adjust only after the sausage and pickles have simmered in the stew. A spoonful of brine can sharpen the flavor, but too much may make the whole pot taste overly sour or salty.

If you want a thicker stew, let it reduce uncovered first. If that is not enough, mix a small amount of flour with cold water until smooth, then stir it in and simmer until the stew thickens. Add a little at a time to avoid lumps.

Serving, leftovers, and pot care

Serve the stew hot with rye bread, boiled potatoes, or buckwheat. These simple sides suit the rich meat and tart pickles without competing with them. Chopped parsley is an optional fresh garnish. Keep extra pickle brine on the table only if diners want a sharper finish.

Refrigerate leftovers promptly in shallow containers, and do not leave the stew at room temperature for more than two hours. Reheat leftovers to 165°F (74°C). Add a splash of stock or water if the stew has thickened in the refrigerator.

Let the pot cool until it is safe to handle, then wash stainless steel with warm water, dish detergent, and a non-scratch sponge. Soak stuck-on fond rather than scraping it with metal. Do not try to season stainless steel.

Bare cast iron and carbon steel need extra care: prolonged contact with tomato and pickle brine may affect seasoning or add metallic notes. If you use one, minimize acidic contact time, wash it promptly, dry it fully, and apply a thin film of cooking oil. Enameled cookware avoids this concern. Avoid steel wool or harsh scouring on enamel or nonstick surfaces.

Frequently asked questions

These answers cover common choices when cooking this Lublin-style stew at home. The key points are to use sour fermented pickles when possible, simmer gently, and make final seasoning changes near the end. Small adjustments are easier than trying to correct an overly salty or sour pot.

What makes forszmak lubelski different from other stews?

It combines browned pork with smoked meat or sausage and sour pickled cucumbers, usually in a paprika-seasoned tomato base. The smoky, tangy mix is its defining character. Recipes differ, so ingredients and thickness can vary between households.

Can I use regular dill pickles?

You can, but the flavor may differ. Many dill pickles are vinegar-brined, while Polish sour pickles are fermented and tend to have a more savory tang. If using vinegar pickles, add them gradually and taste before adding any brine.

Can I make the stew without bacon?

Yes. The stew will lose some smoky richness and rendered fat. Brown the pork in a little rapeseed or canola oil, and keep the smoked sausage for flavor. Taste near the end before adding salt.

Why add the pickles near the end?

Adding them for the final 15–20 minutes lets their flavor season the stew without making them cook for the full simmer. It also makes it easier to control the stew’s acidity. Add brine only after tasting the finished mixture.

How do I know when the pork is tender?

Check a piece with a fork after about an hour of gentle simmering. It should yield easily rather than feel chewy. If it is still firm, continue cooking and check again. Timing can vary with the size of the pieces and your stove.

Can I make forszmak ahead?

Yes. Cool and refrigerate it promptly in shallow containers. Reheat it to 165°F (74°C) before serving. The stew may thicken as it chills, so stir in a little stock or water while reheating if needed.

Can I freeze leftovers?

Yes. Cool the stew promptly, place it in freezer-safe containers, and freeze it. Thaw it safely in the refrigerator, then reheat to 165°F (74°C). The texture of the pickles may soften after freezing and reheating.

What should I serve with it?

Rye bread, boiled potatoes, and buckwheat are straightforward choices. They work well with the stew’s smoky, savory broth. Parsley is an optional garnish, and a small amount of pickle brine can be offered for those who prefer more tang.

(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)