PRAŻOKI I PRAŻUCHY, PRAŻUCHA I PORKA – CZYLI O REGIONALNYCH WARIANTACH NAZWY PEWNEJ ZIEMNIACZANEJ POTRAWY

The article presents the origin, morphological diversity and geographical range of the name of a thick dish made with boiled potatoes and some flour. These are derivatives of a verb roast in Polish ‘prażyć’, ‘zaparzać’: prażucha, prażuchy, prażaki, prażanki and the verb sear in Polish ‘parzyć’: porka, which appear in regional Polish. The geographical range of the name of the dish in question covers mainly the area of northern Lesser Poland (Małopolska) and its borderline with Mazovia, Greater Poland (Wielkopolska) and Silesia. When other areas are taken into consideration, the name prażuchy as a name of a potato dish is known in the Kurpie region. It must be noted that these are also names of other dishes which are made by mixing flour with boiling water.