Wodzionka - Hearty Polish Bread Soup

Ingredients

• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 4 cups (200g) stale bread, torn into small pieces 4 cups (200g) stale bread, torn into small pieces
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 1 parsnip, diced 1 parsnip, diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Sour cream (for serving) Sour cream (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 3g, 1g
• Carbohydrates (total, sugars): 50g, 8g
• Protein: 8g
• Fiber: 6g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the diced carrots, celery, and parsnip to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   Pour in the vegetable broth and add the bay leaf and dried thyme. Season with salt and pepper to taste.
4. 4.
   Bring the broth to a boil, then reduce the heat to low. Add the torn stale bread to the pot and stir well.
5. 5.
   Simmer the soup for about 15-20 minutes, or until the bread has absorbed the broth and becomes soft.
6. 6.
   Remove the bay leaf from the soup. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Wodzionka hot, garnished with fresh parsley and a dollop of sour cream.

Treat your ingredients with care...

• Stale bread — It is important to use stale bread for this recipe as it absorbs the broth better. If you don't have stale bread, you can lightly toast fresh bread in the oven before tearing it into pieces.

Tips & Tricks

• For a heartier version, you can add cooked diced potatoes or mushrooms to the soup.
• If you prefer a smoother consistency, you can blend the soup using an immersion blender before serving.
• Feel free to customize the soup by adding your favorite herbs and spices, such as paprika or dill.
• Leftover Wodzionka can be refrigerated and reheated the next day. The flavors tend to develop and intensify over time.

Serving advice

Wodzionka is best served hot, accompanied by a slice of crusty bread. The addition of a dollop of sour cream on top adds a creamy richness to the soup. Serve it as a comforting main course for lunch or dinner.

Presentation advice

When serving Wodzionka, garnish each bowl with a sprinkle of fresh parsley. The vibrant green color adds a pop of freshness to the dish. Serve the soup in rustic bowls or mugs to enhance the traditional feel.