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wodzianka
Sign in to savethumb|„Kapłonek (wodzianka) from Gałków Duży|Gałków” Wodzianka (), kapłon, kapłonek – in Polish cuisine, a Silesian and Central Poland bread soup made from stale bread, fat and water (the name wodzianka comes from the word woda which means water), sometimes with vegetables. 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.
Key facts
- Food.name
- Wodzianka
- Food.image
- Wodzionka.png
- Food.image_size
- 250px
- Food.alternate_name
- wodzionka, kapłon, kapłonek
- Food.type
- bread soup
- Food.main_ingredient
- stale bread, fat (lard or butter), water
via Wikipedia infobox
Wikidata facts
- Subclass of
- bread soup
- Material used
- drinking water
- Image
- Kaplonek (wodzianka) (cropped).jpg
via Wikidata · CC0
Article
3 sectionsContents
- See also
- Notes
- References
thumb|„Kapłonek (wodzianka) from Gałków Duży|Gałków” Wodzianka (), kapłon, kapłonek – in Polish cuisine, a Silesian and Central Poland bread soup made from stale bread, fat and water (the name wodzianka comes from the word woda which means water), sometimes with vegetables. 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.
==See also==