Cullen skink Cullen skink Cullen skink is a thick Scottish soup made of smoked haddock, potatoes and onions. An authentic Cullen skink will use finnan haddie, but it may be prepared with any other undyed smoked haddock. This soup is a local speciality, from the town of Cullen in Moray, on the north-east coast of Scotland. The soup is often served as a starter at formal Scottish dinners. Cullen skink is widely served as an everyday dish across the northeast of Scotland. Local recipes for Cullen skink have several slight variations, such as the use of milk instead of water or the
Zalewajka (soup) water. Add salt and boil them. Slice sausage into small pieces and chop the onion . Fry the sausage and the onion on the pan. When the potatoes are almost boiled, add sausage and bread sourdough. Mix it carefully and then add flour with the sour cream and the pinch of salt. This recipe originated in the Świętokrzyskie region. It’s quite similar but we need to add garlic, bacon and less of sour cream. The cooking process itself is almost the same except putting bacon into the soup . Zalewajka from Radomsko is similar but we have to add more