Winter chills call for hearty, warming dishes, and in the region of Cieszyn Silesia, one such staple is kapuśnica, a sour cabbage soup enriched with maćki—a local delicacy made from beef tripe. This traditional recipe has been cherished for generations, offering both comfort and nutrition, especially during harsh winters.
Ingredients
- 300 g maćki (beef tripe)
- 150 g sauerkraut (with brine)
- 1 liter of broth (vegetable or meat)
- 50 ml sour cream
- 5 allspice berries
- 3 bay leaves
- Salt and pepper to taste
Preparation
- Prepare the Maćki: Cook the maćki until tender. Once done, cut them into thin strips and set them aside.
- Combine Ingredients: Add the sauerkraut directly to the pot without draining its brine. This tangy liquid enhances the soup’s characteristic sourness.
- Season: Toss in the allspice berries, bay leaves, and season with salt and pepper according to taste.
- Cook the Soup: Bring the mixture to a boil, then let it simmer gently to allow the flavors to meld.
- Finish with Cream: Once the soup is ready, stir in the sour cream to achieve a creamy consistency.
Serving Suggestions
Kapuśnica is traditionally served with crusty bread or boiled potatoes, making it a hearty and satisfying meal. Its tangy and savory profile pairs perfectly with the creamy texture, creating a dish that warms both the body and soul.
Cultural Context
This sour cabbage soup, often spotted in the kitchens of Silesia Cieszyńska, was a wintertime essential, particularly among laborers. Its rich nutrients and bold flavors fortified workers during demanding days in harsh conditions.
A Dish to Connect Past and Present
Kapuśnica with maćki isn’t just a soup; it’s a testament to the ingenuity of Silesian cuisine. Simple, wholesome, and flavorful, it’s a dish that links us to a time when food was both sustenance and a celebration of local resources.
Warm up this winter by bringing a bit of Silesian tradition to your kitchen!
The photo shows a dish prepared by Karczma po Zbóju in Istebna.