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Wodzionka – Silesian soup with character
Nothing is accidental in Silesian cuisine. What we call zero waste today used to be an everyday occurrence. Wodzionka – an inconspicuous but flavorful soup – is the best example of this. Simple, warming and filling, for years it was a guest on Silesian tables, saving from hunger and giving strength to work hard. Today, although its role has changed, it still has its faithful lovers.
History of wodzionka
Wodzionka (wodzianka) is a soup that arose out of necessity. At a time when food didn’t go to waste and every slice of bread counted, housewives found ways to create something nutritious even from simple ingredients. Silesia is an industrial region, where men often worked physically in mines or steel mills. Their wives and mothers made sure their meals were filling and gave them energy.
That’s why wodzionka became one of the cornerstones of home cooking. It was quick to prepare, was based on ingredients that were always on hand, and was perfect for warming up on cold days.
How does the vodka taste?
Although the recipe is extremely simple, wodzionka has its own character. Its base is stale bread, which is poured over hot water. To this is added garlic, lard or butter, salt, pepper and, if desired, a little marjoram. The result is an aromatic, slightly spicy and creamy soup, the taste of which depends on the quality of the ingredients used.
Some enrich it with additives – cracklings, milk, poached eggs and even yellow cheese. Each house has its own version of wodzionka, but one thing doesn’t change – it’s a dish that can warm up and satiate in a few moments.
How to make vodka? - Traditional recipe
Ingredients:
✔ 2 slices of stale bread (preferably country, sourdough)
✔ 2-3 cloves of garlic
✔ 1 tablespoon of lard (or butter)
✔ 500 ml of hot water
✔ salt and pepper to taste
✔ optional: marjoram, cracklings, egg, milk
Preparation:
- Cut the stale bread into small pieces and put them in a bowl or deep plate.
- Squeeze garlic through a press or finely chop and add to the bread.
- Pour hot water over the whole thing and set aside for a while to let the bread soften slightly.
- Add lard or butter, season with salt and pepper, optional marjoram.
- If you wish, you can add crackling, a poached egg or a little milk for a milder taste.
Chiefdom today - a tradition that is making a comeback
Although today’s cuisine offers endless possibilities, wodzionka still has its place on Silesian tables. It is a symbol of simplicity, tradition and respect for food. It is making a comeback in modern restaurants as a culinary curiosity, but for many Silesians it is simply a taste of childhood.
Is it worth trying it? Of course! Because although it is humble, it hides a history, the warmth of home and a taste that can surprise. Or maybe you already know wodzionka and have your favorite way to prepare it?
