Zapalanka, przypalanka, pochlapka, zalewajka – this is how we call some Polish soups, which is related to the way they are prepared. In the case of the igniter, it is the moment when the roux is added to the soup – i.e. flour fried in fat to a dark, nutty color. When such a roux falls into the pot, a characteristic hissing sound can be heard. The soup literally “catches on fire”. Hence its name.
In the old villages of Podkarpacie, housewives used to say that “the soup must be lit to have character“. And there is something to it – because it is the fried flour that gives the dish depth of flavor, pleasant bitterness and a golden hue.
As I mentioned, lighter soup was born in the villages of Podkarpacie, where they were available only home-grown products, crops from our own land. A way to enhance their taste and increase the calorie content of the dish was to add a roux to it. Below you will find a list of ingredients and a recipe on how to make a soup that tastes like home cooking.
Ingredients:
- approx. 1.5 liters of water,
- 4 medium-sized potatoes,
- 2 carrots,
- 1 onion,
- approx. 150 g bacon (or bacon, if we don’t have bacon on hand),
- 2 tablespoons of wheat flour,
- 1 bay leaf,
- salt to taste,
- parsley for sprinkling.
Optional: a bit of marjoram or garlic – if you like a more expressive aroma.
1. Prepare the vegetable broth.
Pour into the pot cold water, add bay leaf and sliced carrot. When the water starts to boil, add the potatoes cut into cubes. Cook over low heat until the vegetables soften and create a delicate broth.
2. Render the bacon and fry it with the onion.
Cut the bacon into small cubes and slowly melt in a pan. Let’s not rush – this is not the time to rush. The idea is for the fat to melt and the cracklings to become golden in color. Then add the chopped onion and fry together until the onion will become ruddy and fragrant.
3. Prepare the roux.
When the cracklings and onion are ready, add them to the soup. On the remaining fat Fry the flour – slowly, patiently, until it turns brown. Not too much, otherwise the burnt soup will be bitter. Not too little, because then it will lack character. When the flour reaches the right color, pour a spoonful of hot soup into it, mix and pour everything into the pot. The soup begins to bubble and hiss – this is the moment when the “lighter” is lit.
4. Season and serve.
We are still cooking a few minutes until everything is combined. Season with salt and, optionally, a pinch of marjoram. Finally, sprinkle with parsley.
The soup tastes best with a slice of fresh breadwhich can be dipped in the plate – just as it was done in the past, at a wooden table in a country kitchen.
Light soup teaches you that you don’t have to have a full fridge to cook something good. All you need are a few ingredients and a bit of patience. As a result we will eat a soup that warms, satisfies, smells wonderful, and looks like a rich cream. For some it will be a sentimental journey and remembrance of the past, and for others it will be a novelty that will remain on their family menu for a long time.
Source: Terazgotuje.pl
