Zapalanka soup is a specialty of Podkarpacie cuisinewhich was born in Polish villages out of poverty and empty pantries. It is a potato soup with the addition of dark roux, mushrooms and sausage. So it warms you up and fills you up, especially on frosty days.
Where does this unique name for the dish come from? It comes from the moment when the roux – flour fried in fat until dark brown – is added to the soup. When the roux falls into the pot, a characteristic “hissing” can be heard, which means that the soup is literally “on fire”.
It is extremely aromatic and at the same time easy to make, so no one should have any major difficulties in preparing it. A large bowl of this soup is enough for an entire dinner.
Ingredients:
- 1.5 l bouillon,
- 500 g potatoes,
- 200 g of smoked sausage,
- 100 g of fresh mushrooms or 10 g of dried mushrooms,
- onion,
- bay leaf,
- 3 grains of allspice,
- 1/2 teaspoon of marjoram,
- 1/2 teaspoon of salt,
- 1/2 teaspoon of black pepper.
Roux:
- 2 tablespoons of butter,
- 2 tablespoons of wheat flour.
How to do it:
1. If using dried mushrooms, soak them in warm water at least 12 hours in advance.
2. Cut the sausage into cubes and roast in a dry pan. When the meat is browned, add finely chopped onion and fry until soft. Then add the chopped mushrooms and fry for another few minutes, then remove them from the pan to the side.
3. Boil the broth in a large pot. Add diced potatoes, bay leaf and allspice. Cook until the vegetables are al dente.
4. After frying the sausage and onion, melt the butter in the pan. Add the flour and stir vigorously with a wooden spoon for 1-2 minutes until a light brown, smooth roux is formed. Pour the roux slowly into the pot with the soup, stirring constantly.
5. Add sausage with onion and mushrooms to the soup. Cook for another 5-10 minutes over low heat so that the flavors combine and the soup is uniform.
6. Season the Zapalanka soup generously with salt, pepper and marjoram. Serve it hot, immediately after preparation. Store leftovers in the fridge and use within 2-3 days.
Source: Terazgotuje.pl
