Wodzianka soup is a very classic soup that is made quite quickly. Since the key ingredients are stale bread, boiling water and fat, the method is relatively simple.
Wodzianka Ingredients
- about 120 grams of stale bread, preferably sourdough
- about 60 grams of hand-made lard served with cracklings – Two generous spoons
- approximately 400–500 milliliters of freshly boiled water
- one clove of garlic, about 5 g, and two large pinches of salt and freshly ground pepper
- potential additions of cumin or parsley
Wodzionka
The glass has a capacity of 250 milliliters.
The basis for calculating calories were the ingredients I used. As a result, the calorie count of your ingredients – especially bread – may differ significantly from mine. Therefore, this is only an estimate of calories. With the ingredients given you will get two larger bowls of soup. I suggest reading the entire recipe before preparing the water to be well prepared for the next steps.
Recipe for Wodzianka
I usually make vodka with bacon and crackers (but goose works too). On my blog you will find a recipe for homemade lard, which I highly recommend. This time I didn’t add apple to the spread. I added double the requested amount of onion. So it’s best if it’s fatty with cracklings and onion (garlic will also be fantastic). I offer thirty grams (30 full, heaping tablespoons) of fat per serving of soup.
Prepare about 120 grams of stale bread, giving it away or after a few days to let it spoil. It may consist of a mixture of several types of bread. Giving an exact amount for two servings of soup is difficult because the “thickness” of each bread varies. I suggest sourdough bread. Wholegrain, rye and mixed breads are delicious and have an intriguingly sour taste. Cut the slices or pieces of stale bread into small pieces, then divide them into two halves, dividing them between two plates.
After adding the bread pieces to each part, pour boiling water over them. There is no specific amount of boiling water. Maybe 200 ml will be enough, or you can fill the glass to the brim with one dish of soup. Compared to, for example, light wheat bread, rye bread, which is heavier and more compact, will absorb less water.
As soon as possible, place on plates 30 grams of remaining fat and a chopped, grated or crushed garlic clove (half a clove per plate). Add a pinch of salt and a pinch of freshly ground pepper to each dish.
Tip: You can also season the boiling water with a small amount of liquid or powdered Maggi spice or whole cumin.
Enjoy your meal.
