wywary

Wywary are savory liquids produced by simmering meat, bones, vegetables, or a combination thereof in water to extract flavors, nutrients, and body. In Polish cooking the term refers to a broad category of stocks or broths that serve as bases for soups, sauces, and gravies. Wywar differs from bulion in emphasis: wywar is the result of a slow extraction that yields a richer, sometimes cloudier liquid, while bulion is often prepared for immediate use and may be clarified.

Wywary can be categorized by their main ingredient: wywar wołowy or wieprzowy (meat-based), wywar drobiowy (poultry), wywar rybny (fish), and wywar warzywny (vegetable). There are also distinctions between wywar biały (white stock) and wywar brązowy (brown stock), the latter obtained by browning bones and vegetables before simmering to deepen flavor. Common aromatics include onion, carrot, celery, parsley, bay leaf, and peppercorns.

Preparation typically involves blanching bones or meat to remove impurities, followed by gentle simmering in water with aromatics. The process should avoid a vigorous boil, and the surface foam should be skimmed as needed. Cooking times vary: several hours for bone- or meat-based wywary, shorter for vegetable or fish stocks. After simmering, the liquid is strained and can be cooled, defatted, and stored. Wywary are valued for their concentration, mouthfeel from gelatin, and versatility, forming the foundation of many Polish soups, sauces, and refined dishes, or serving as a neutral base for further flavor development. Storage options include refrigeration for a few days or freezing for extended periods.