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Silesian Bread and Garlic Soup with Cracklings
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Source: https://recipheon.com/en/recipes/soups/silesian-bread-and-garlic-soup-with-cracklings
About this recipe
This Silesian soup combines stale bread with a pronounced garlic aroma and freshly rendered pork cracklings. The wheat-and-rye bread pieces absorb the hot water and soften while retaining some texture on the spoon. Its flavor comes from simple ingredients: bread, crushed garlic, black pepper and pork backfat gently rendered over low heat. The garlic goes into the water after the pot is taken off the burner, preserving its distinct aroma. Prepare the cracklings in a separate skillet, then add them to the bowls along with the rendered fat. This version makes four servings and takes about 30 minutes; serve after a brief wait for the bread to soften.
Ingredients
Soup and crackling topping
320 g baked wheat-and-rye bread from the previous day, without seeds, with the crust
80 g raw unsalted pork backfat without skin; the rendered fat and cracklings are part of the soup
20 g raw garlic, weighed after peeling
1200 ml water for the soup
6 g fine salt
0.5 g ground black pepper
Steps
Cut the bread, including the crust, into cubes about 2 cm across and divide among four soup bowls. Finely chop the garlic, then crush it with the salt to make a paste. Cut the pork backfat into small cubes about 5 mm across.
Put the backfat in a small cold skillet and set over low heat. Render for about 10–15 minutes, stirring often, until small light-golden cracklings form in the liquid fat; cook a little longer if needed. Do not turn the heat up high, as the cracklings can burn before the fat renders. Remove the skillet from the burner and leave the cracklings and fat in it until serving.
AI-generated Toward the end of rendering the backfat, bring the water to a boil in a separate covered pot. Remove the pot from the burner, add the garlic crushed with salt and the pepper, and stir. Do not pour the hot water into the skillet of fat.
Pour the hot garlic water over the bread in the bowls, dividing the liquid evenly. Spoon cracklings and rendered fat from the skillet into each serving. Stir gently and wait about 3–5 minutes, until the bread softens but the pieces retain some texture. Serve immediately once the soup has cooled enough to eat comfortably.
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