Christmas Eve dishes are not only about taste, but also about tradition and important symbolism. In many regions of Poland, it is difficult to imagine this special dinner without characteristic local dishes. In Upper Silesia, Opole Province, and also in places in Lower Silesia, one of the most recognizable and intriguing dishes is Silesian urea, which will enchant everyone who tries even one spoonful.
Silesian moczka is a Christmas classic that comes from Silesia and is deeply rooted in local tradition. The name “soak” comes from soaking gingerbread and dried fruit in liquid. Interestingly, although it is based on similar ingredients, we can say with great confidence that Every Silesian home has its own family recipe for this dish.
It is usually served in large decorative glass bowls or poured into small bowls. Most often served warmbut many people also like it cold. It usually serves as a dessert, but in some homes it is simply a thick soup.
Every house has a different version of Silesian ureabut there are ingredients that are mandatory in it. First of all, gingerbread, which in many places in Silesia is specially baked before Christmas so that it can be added to the dish. Moreover, it is important decoction most often prepared with fruit compotes, but in some homes it is slightly salty and is based on vegetable stock.
The whole is complemented by dried fruits, dried fruits and aromatic spices. Over time, this dish gains new versions, and now Silesian mocha is also willingly served with chocolate cubes or candied orange peel.
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Silesian moczka does not need to be introduced to the inhabitants of Silesia, but it is worth it a Christmas Eve dish full of aroma and flavor traveled to other parts of Poland. This is not only a culinary curiosity, but also a way to introduce some freshness to the Christmas Eve table. Especially since everyone who tries it will like it.
To prepare it you need the following ingredients:
- 300 g of gingerbread
- 1 l of the cartoon compost (e.g., plum strawberry like)
- A few pieces of dried: plums, apricots, figs, apples, pears
- ½ cup of raisins
- ½ cup of almonds
- ½ cup of walnuts
- ½ cup of walnuts
- 1 teaspoon of cinnamon
- Optional: honey to sweeten
Preparation method:
Break the gingerbread into smaller pieces and pour the compote over it. Set aside for a few hours to soften completely. Place in a pot with the liquid and heat over low heat. until a thick mass is formed. Add all dried fruits and dried fruits. Cook everything for a few minutes, stirring constantly.
Leave to cool to allow the flavors to fully combine and infuse. Serve the soak poured into a bowl and decorated with almond flakes, crushed gingerbread and orange peel. Enjoy your meal!
