Wodzianka Explained

Wodzionka
Alternate Name:wodzionka, kapłonek
Type:bread soup
Main Ingredient:stale bread, fat (lard or butter), water

Wodzionka, kapłonek or brotzupa – in Polish cuisine, a Silesian and Central Poland[1] bread soup made from stale bread, fat and water or milk.[2] [3] [4] [5] Traditionally, wodzionka is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter. It was reportedly served in late autumn and winter, when cows had less milk.[6]

Notes

  1. Central Poland (Polska Środkowa) – to some extent synonymous with the Łódź Voivodeship
  2. https://www.gov.pl/web/rolnictwo/kaplonek-wodzianka-z-galkowa Kapłonek (wodzianka) z Gałkowa - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl
  3. Świtała-Trybek . Dorota . 2015 . Tasty Events. On Culinary Events in the Silesian Voivodeship . Łódzkie Studia Etnograficzne . 54 . 124–143 . 10.12775/LSE.2015.54.08. free .
  4. Book: Fodor's Poland . Fodor's Travel Publications, Inc. Staff . Fodor's Travel Publications . 2007 . 94 . 9781400017515 . 11 January 2018 .
  5. Book: The Auschwitz Photographer . Anna Dobrowolska . Anna Dobrowolska . 2007 . 9788393726196 . 11 January 2018 .
  6. Web site: Wodzionka - Rural Tour . 2008-04-08 . 2016-03-03 . https://web.archive.org/web/20160303232332/http://www.ruraltour.org/opole/detail/wodzionka . dead .

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