Podkarpacie is associated with simple, nutritious cuisine and dishes that were supposed to give strength to work. In addition to crispy, aromatic hreczanyki or dumplings with groats, it is worth getting to know another regional delicacy. Dziad z baba is a soup that is modest and at the same time surprisingly rich. Although it used to be prepared much more often, it is worth using this recipe again from time to time, especially in cold winter.
Dziad z baba is a traditional vegetable and potato soup with flour dumplings.deeply rooted in the cuisine of Podkarpacie. It was cooked in homes where resourcefulness and the ability to feed the family with whatever was at hand were important. Its base is potatoes, onion, carrots and parsley, and the whole thing is additionally thickened with handmade dumplings made of flour and water. The soup is thick, filling and warmingalthough it comes from a poor, fast and very frugal cuisine.
Interestingly, despite its vegetarian nature, bay leaves and allspice also find their way into the pot. These spices are usually associated as an addition to meat broths, but here they enhance the taste of a simple vegetable broth. The soup was most often garnished only with butter, which emphasized its flavor fast natureand at the same time it made it creamier and more substantial.
The perverse name of the soup is not accidental. Dziad is potatoes, and woman is dumplings. This way, two ingredients come together in one pot to thicken the dish. There is no need for domestic disputes about which of them will do it better. As housewives from Podkarpacie say, old man and woman are happy and the household is full.
It’s also worth knowing that In Podkarpacie, this soup has many varieties. There is also a version based on potatoes and dumplings, but its base is milk. It is a whitened soup, so it has a slightly milder taste. Nowadays, when there is no shortage of meat in stores, pieces of sausage or smoked meat are also added to Dziad z bababa to make the dish even more filling and tasty.
This soup does not require extensive culinary experience or a complicated list of ingredients. It is prepared quickly – it only takes about 30 minutes. An old man with his grandmother works great as a a warming meal for cold days and can easily replace the main course. This is a recipe for a Lenten version, in line with an old tradition, but there is nothing stopping you from adding a bit of sausage or smoked meat if you want an even more substantial dish. Below is a proven way to prepare Podkarpacie soup.
Dziad soup with baba – recipe
Ingredients:
- 75 g of wheat cake flour (approx. 1/2 cup with a capacity of 250 ml),
- 75 g of whole wheat flour (approx. 1/2 cup of 250 ml),
- 4 potatoes,
- 2 carrots,
- parsley,
- onion,
- 3 tablespoons of butter,
- 2 bay leaves,
- 3 grains of allspice,
- sun,
- pepper,
- parsley or other greens.
How to do it:
1. Pour 2 liters of water into the pot and add a tablespoon of butter. Boil.
2. Meanwhile, peel the carrots and parsley, then cut into half-slices. Add to boiling water and keep until soft.
3. Peel the potatoes, cut into small cubes and add to the carrots and parsley. Also add bay leaves and allspice. Cook until vegetables are soft.
4. In a separate bowl, combine the two types of flour with 3 tablespoons of water. Mix the ingredients to create a dough.
5. Use a spoon to form even-sized, small dumplings. Throw them into the boiling soup.
6. Peel the onion and cut into cubes. Melt the remaining 2 tablespoons of butter in the pan. Fry the onion in heated fat until golden brown. Add to the pot with the remaining ingredients.
7. Season everything with salt and pepper to taste. Rinse the parsley or other greens, dry them and chop them finely. Pour into the broth.
8. Serve the Dziad z baba soup in deep bowls immediately when it is hot.
Podkarpacie cuisine is the quintessence of minimalism and good taste. Grandpa and grandma prove that the simplest dishes often taste the best. A soup made of a few cheap ingredients can fill you up for a long time and warm you up from the inside. It is worth getting to know it and leaving it in your daily diet for longer.
Source: Terazgotuje.pl
