Moczka, also called lump, is a traditional Christmas Eve dish, which Silesians call soup, although there is no meat or vegetables in it. It’s actually more of a dessert type. Depending on your preferences, you can eat it cold or warm, thick or diluted with dark beer. This one is worth checking out Silesian recipe.
Moczka is a soup whose name comes from the way it is prepared. It requires long soaking of gingerbread in dark beer or fruit compote. The second name of the dish, bryja, is justified by its peculiar appearance. Although it has a slightly mushy consistency, anyone who tries it will immediately love it. In the past, urine was a symbol of abundance. Almonds, nuts and honey were luxury products that only the wealthy could afford. Today, during Christmas, it is in almost every Silesian home.
Interestingly, mocha is not a dish that ends up on the table during the main supper. Housewives usually serve it for dessert. It is most often eaten after returning from Midnight Mass. Its aroma and sweetness immediately warm and satiate. On Christmas, a huge pot of this soup is cooked and eaten throughout the holidays. It often serves as a stand-alone dessert. Before gingerbread began to be poured with beer, it was soaked in dried compotes and even fish head broth. Today, every home has its own recipe, but one thing is certain: in Silesia, there is no Christmas Eve without mocha.
To prepare soaka, first of all, you need good, aromatic gingerbreadwhich Silesian housewives bake in advance just for this purpose. Here is a Silesian recipe that leaves a lot of room for interpretation when it comes to spices and dried fruit.
Ingredients:
- 250 g of stale honey gingerbread
- 2 liters of sour compote (gooseberry, strawberry)
- 250 ml of dark beer
- 150 g almonds (boiled, peeled)
- 150 g hazelnuts (shelled)
- 150 g walnuts (shelled)
- 150 g sultana raisins
- 150 g dried cherries
- 150 g dried plums
- 150 g dried figs
- 2-3 tablespoons of lemon juice (to taste)
- honey (to taste)
- 2 tablespoons of butter
- a pinch of salt
Preparation:
Crumble the gingerbread and pour dark beer over it, set aside for half an hour. Chop the nuts, almonds, prunes and figs quite finely. Combine with raisins and cherries. Boil the dried fruit in the compote with a pinch of salt. Cook for about 10 minutes.
Add beer and gingerbread to the pot with boiling compote and dried fruit, add butter and cook for another 10 minutes, stirring constantly. Finally, season with honey and lemon juice. P
Moczka, like any soup, is the tastiest the next day. You can serve it warm or cold, in bowls, decorated with nuts and almonds.
Source: guster.pl, Terazgotuje.pl
