Wodzianka (Wodzianka (Silesian: wodzionka))
Overview
Wodzianka, wodzionka in Silesian, is a bread soup from Silesia and central Poland, also known as kapłon or kapłonek. Its name comes from woda, water, because at its simplest it is just stale bread, fat and water. Slices or cubes of two- or three-day-old bread are put in a bowl with crushed garlic and seasoned with salt, black pepper and bay leaf, then boiling water or broth is poured over them. Fried diced bacon and its fat, or lard or butter, go on top. Some cooks add vegetables. The bread soaks up the hot liquid and softens, and the soup is eaten straight away.
History
Wodzianka is a dish of thrifty farm kitchens, made so that no bread was wasted. It was eaten above all in late autumn and winter, when the cows gave less milk, and it is still remembered in Silesia as a simple home soup. It belongs to the European family of bread soups, alongside Portuguese açorda, Italian acquacotta and ribollita, and the Russian cold bread soup tyurya.
Main ingredients
Stale bread, garlic, bacon, lard, bay leaf, water. The soup is built on silesian garlic bread soup and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Pork soups · More soups from Poland
Recipe
Method
- 15 min
Bring the water or broth to the boil with the bay leaves, salt and pepper and simmer for 5 minutes.
- 2
Fry the bacon until crisp, or melt the lard.
- 3
Divide the bread and garlic between the bowls.
- 4
Pour the hot liquid over the bread and leave it to soften for a minute.
- 5
Spoon the bacon and fat on top and serve at once.
- ✓
Serve. About 25 min from start to bowl.
In short: Wodzianka is a grain soup from Poland, in Eastern Europe, made mainly with stale bread, garlic and bacon. It contains meat and is usually served hot.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
