Wodzianka

Wodzionka (Silesian: wodźůnka / wodziōnka), kapłonek or brotzupa – in Polish cuisine, a Silesian and Central Poland^{[note 1]} bread soup made from stale bread, fat and water or milk.^[1][2][3][4] 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.^[5]

Wodzionka

Alternative names	wodzionka, kapłonek
Type	bread soup
Main ingredients	stale bread, fat (lard or butter), water

„Kapłonek (wodzianka) from Gałków”

Notes

1. Central Poland (Polska Środkowa) – to some extent synonymous with the Łódź Voivodeship

References

1. Kapłonek (wodzianka) z Gałkowa - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl [retrieved 19. March 2022]
2. 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.
3. Fodor's Travel Publications, Inc. Staff (2007). Fodor's Poland. Fodor's Travel Publications. p. 94. ISBN 9781400017515. Retrieved 11 January 2018.
4. Anna Dobrowolska (2007). The Auschwitz Photographer. Anna Dobrowolska. ISBN 9788393726196. Retrieved 11 January 2018.
5. . Archived from the original on 2016-03-03. Retrieved 2008-04-08.