Zalewajka (soup)

Zalewajka is a traditional Polish soup, originating from the Świętokrzyskie Voivodeship. It is a type of sour soup, made primarily from sourdough and potatoes, and is often enriched with sausage or bacon.

History

Zalewajka has its roots in the rural areas of the Świętokrzyskie Voivodeship, where it was traditionally prepared by farmers. The soup's name derives from the Polish verb zalewać, which means "to flood" or "to douse", referring to the process of pouring sourdough starter over the other ingredients.

Preparation

The base of Zalewajka is a sourdough starter, made by fermenting rye flour and water. This gives the soup its characteristic sour taste. The starter is combined with boiled potatoes, and often also with sausage or bacon. Other ingredients can include onion, garlic, marjoram, and bay leaf. The soup is typically served with rye bread.

Variations

While the basic ingredients of Zalewajka remain the same, there are many regional variations of the soup. In some areas, it is thickened with flour or cream. Other variations include the addition of mushrooms, carrots, or cabbage.

Cultural significance

Zalewajka is a staple of Polish cuisine, particularly in the Świętokrzyskie Voivodeship. It is often served as a starter, but can also be a main course. The soup is traditionally consumed during the cold winter months, but is enjoyed year-round.

See also

• List of Polish soups
• List of sour soups