What is Wodzionka?
Wodzionka is a soup from a Central European Polish country, which is based on musty bread. The name of the bowl means water soup. Wodzionka is also known as the Brotzup, which is made up of Brot , the German word for bread and zupa , the Polish word for soup. Wodzionka is commonly served during the autumn and winter season and is especially preferred for its simple product and light content. Then the water is poured into the pot and put on high heat. When the water is boiled, bread, sliced into pieces, plunges into a pot with Larda and mixed.
ingredients such as bay leaves, garlic, salt and pepper are added to a yearly dish. Fried bacon, fried potatoes or other types of increments can also be thrown to make the wodziona more sophisticated. Some people prefer to replace the butter with the Soup cooking.
This bread -based soup came from historic UpperSilesia. In general, Silesia also covers Germany and the Czech Republic, but about 90 percent of this historical Central European region is in Poland. Silesia is known for hiding a huge number of ethnic groups, and therefore Wodzionka is also known as Brotzup. Despite the presence of the poles, the Germans and Czechs in this area, Semobiji, who are the largest minority group in Poland, are the most frequently identified group of people with this region.
Wodzionka is included in the "traditional list of products" of the Polish Ministry of Agriculture. It's one of the 25 Silesian soups on the list. Another soup, Parzybroda, was included in 2007 and came from the southern Polish city of Czestochow. The name means "Chin's Scall" because people consider it so tasty that they start eating it when it is still very brown, in this process their chin starts. The third soup contained in the list is a zurek that is traditionally served as a meal Christmas Eve and consists of boiled eggs, potatoes and hatss.
Wodzionka is also one of the recipes that are about 100 that exist in the upper Silesia. Krupniok is popular, which is a variation of traditional Polish sausages called Kaszanka or Kiszka. Other upper sequence dishes include zur, potato soup and fermented barley; And zymloki, which are bread rollers containing pork blood.