Zalewajka

Potatoes constituted the base of the majority of the dishes people from Łódź and Radomsko prepared.

Thanks to its simplicity in the 19th and 20th century zalewajka become popular around the country to places like Kielce and Zagłębię Dąbrowskie.

[2] Main ingredients of the soup is bread sourdough, water, sausages and onion slices.

[3] The potatoes are peeled, cut into small cubes, then put into water and boiled.

After careful mixing, flour with the sour cream and the pinch of salt is added.