Prażuchy is a dish originating from the Żywiec region (Poland) and has been included in the list of traditional products since 2006.
The name of the dish comes from roasting flour, usually rye or wholemeal, less often wheat, which is its main ingredient. At the beginning of the 20th century in the Żywiec region this country dish was often on the tables. The population was very poor, so a lot of cheap and simple food was prepared. It was mainly to be nutritious and tasty.
- 0.5 kg of rye or wholemeal flour;
- 0.8 – 1 liter of water.
- 40dkg raw bacon, back fat (lard)
- 1 tablespoon of salt
- kefir, buttermilk or sour milk
Prepare a thick-bottomed pot, it must be dry. Pour the flour into it and you must roast. It smells like baked bread and browns. Stir all the time with a wooden spoon to avoid burning. It takes about 30-40 minutes.
Boil water with salt.
In the meantime, cut the bacon or lard into cubes and fry in a pan to brown.
Slowly pour boiling water over the noodles, heating and stirring constantly so that no lumps form. The mass should be fairly uniform. When the flour absorbs the water, heat it for a few more minutes.
Form noodles with a spoon. Pour fat with greaves.
Serve with kefir, sour milk or buttermilk.
I apologize for language errors but it’s hard to explain the old Polish recipe