Ciapkapusta, also known as Panschkraut, ciaprówa, or ciapraka, is one of those Old Polish dishes that has stood the test of time, maintaining its popularity since the late 19th century. This simple dish, primarily known in the Silesian region, is esteemed for its ease of preparation, satisfying taste, and modest ingredients. It provided a quick and nourishing way for hardworking people to curb their hunger.
The History of Ciapkapusta
Ciapkapusta, or “ciapraka” (which according to local dialect meant mud, possibly alluding to the consistency of the dish), has been a traditional Silesian dish prepared for over a hundred years. Its popularity stemmed from its ease of preparation and the availability of ingredients, which were typically found in every household. In the Kochanowice municipality, for instance, cabbage and potatoes grew in practically every farm’s patches, and meat often came from their own pig farming.
Ingredients:
- 2,5kg sauerkraut
- 2 medium potatoes
- 1 large onion
- 200g bacon or sausage (optional)
- 2 tablespoons lard or oil
- Salt and pepper to taste
Instructions:
- Prepare the Ingredients: Peel and chop the potatoes, finely chop the onion, and shred the sauerkraut.
- Sautéing: Heat the lard or oil in a skillet. If using bacon or sausage, fry until golden brown, then remove from the skillet and set aside.
- Adding Vegetables: Add the chopped onion to the heated fat and sauté until soft and lightly browned. Then add the chopped potatoes and sauté for a few minutes, stirring occasionally.
- Cooking: After a few minutes, add the shredded sauerkraut to the skillet and mix well. Season with salt and pepper to taste. You may also add a bit of water if the mixture seems too dry.
- Simmering: Cover the skillet and cook over low heat for about 20-30 minutes, until the potatoes and sauerkraut are tender and the flavors are well combined.
- Serving: Serve Ciapkapusta as a side dish to meats such as roasted or boiled ribs, or as a standalone dish, sprinkled with chopped bacon or sausage.