Wodzianka
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| Alternative names | wodzionka, kapłon, kapłonek |
|---|---|
| Type | bread soup |
| Main ingredients | stale bread, fat (lard or butter), water |
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Wodzianka (Silesian: wodzionka / wodźůnka / wodziōnka), kapłon, kapłonek – in Polish cuisine, a Silesian and Central Poland[note 1] bread soup made from stale bread, fat and water (the name wodzianka comes from the word woda which means water), sometimes with vegetables[1][2][3][4][5][6] Traditionally, wodzianka 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.[7]
Notes
[edit]- ^ Central Poland (Polska Środkowa) – to some extent synonymous with the Łódź Voivodeship
References
[edit]- ^ Maciej E. Halbański (1987). "wodzianka". Leksykon sztuki kulinarnej (in Polish). Warszawa: Wydawnictwo „Watra”. p. 205. ISBN 83-225-0106-4.
- ^ "wodzianka [1.a zupa]". Wielki słownik języka polskiego PAN (in Polish). Retrieved 2024-09-12.
[fragments] Definicja: zupa przygotowywana z wody i pokrojonego w kostkę chleba, często z dodatkiem skwarków, warzyw i przypraw / Relacje znaczeniowe: synonimy: kapłon, kapłonek / Warianty: → śl. wodzionka
- ^ Kapłonek (wodzianka) z Gałkowa - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl [retrieved 19. March 2022]
- ^ Świtała-Trybek, Dorota (2015). "Tasty Events. On Culinary Events in the Silesian Voivodeship". Łódzkie Studia Etnograficzne. 54: 124–143. doi:10.12775/LSE.2015.54.08.
- ^ Fodor's Travel Publications, Inc. Staff (2007). Fodor's Poland. Fodor's Travel Publications. p. 94. ISBN 9781400017515. Retrieved 11 January 2018.
- ^ Anna Dobrowolska (2007). The Auschwitz Photographer. Anna Dobrowolska. ISBN 9788393726196. Retrieved 11 January 2018.[permanent dead link]
- ^ "Wodzionka - Rural Tour". Archived from the original on 2016-03-03. Retrieved 2008-04-08.
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