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) and 20th century zalewajka become popular around the country to places like Kielce and Zagłębię Dąbrowskie. There are a lot of recipes for this kind of soup which are different because of the region of Poland they were prepared. The main product we need to make the soup is bread sourdough (200 ml). Next are water (1.5 l), sausage (200 g), onion (3 slices), salt and pepper. We also have to add wheat flour (2 spoons), sour cream 18% (3 spoons) and potatoes (as much as we like). Peel the potatoes, cut them into small cubes and then put into