Wodzianka (), kapłon, kapłonek – in Polish cuisine, a Silesian and Central PolandCentral Poland (Polska Środkowa) – to some extent synonymous with the Łódź Voivodeship bread soup made from stale bread, fat and water (the name wodzianka comes from the word woda which means water), sometimes with vegetables.Kapłonek (wodzianka) z Gałkowa - Ministerstwo Rolnictwa i Rozwoju Wsi - Portal Gov.pl [retrieved 19. March 2022] Traditionally, wodzianka is prepared by soaking two- to three-day-old stale bread in water or broth and adding garlic, bay leaves, black pepper and other seasonings, fried bacon, and lard or butter. It was reportedly served in late autumn and winter, when cows had less milk.
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