Saturday, 4 April 2009

Polish whey-millet soup

Polish: serwatka
Pashto: چکه
English: whey
vietnamese: nước sữa
German: Molke
Punjabi: ਛਾੰਛ
Suahili: gururu
Icelandic: mysa
Estonian: vadak
Sestwana: mokaro

Polish (and East European) soups with groats (usually barley, but also buckwheat or millet) are called krupnik. This word comes from old-Polish word krupy, which means just groats. Krupnik contains also lots of differrent vegetables and often dried mushrooms. The recipe I am going to show you now has no vegetables besides potatoes, but tastes nicely sour because of whey. This recipe comes from Miechów, a town in southern Poland. Ladies and gentlemen, Polish whey-millet soup, miechowski krupnik na serwatce!

see also: Polish horseradish-whey soup
see also: Moldovan whey soup

5 cups whey
200 gr millet
500 gr potatoes
1 bunch dill
1 teaspoon lemon juice
1/2 cup sour cream
salt, sugar

1. Wash millet in cold water. Plunge into boiling water, after few minutes set on a colander and place under cold running water. Now you can simply cook millet in 2 cups water or broth for 15 minutes (don't overcook, just observe the grains!)

2. Separately, cook unpeeled potatoes.

3. Pour whey into a saucepan, add chopped dill, cooked millet, cooked, peeled and diced potatoes, lemon juice and a pinch of salt and sugar. Bring to boil.

4. Turn off the heat. Pour sour cream to a bowl, add 1 cup of whey soup and stir well. Add it to the pan with the soup and stir. Don't boil anymore.

3 comments:

CeramiquesDeCherie said...

mmmmmmm...sound great. Cant wait to try this recipe!

aga-aa said...

krupniku z kaszą jaglaną nigdy nie jadłam, zawsze z jęczmienną i przyznam, że nie znosiłam jej, zresztą u nas kruponik nie był na serwatce

powiedz gdzie można kupic serwatke?

Ewa said...

Cherie, the soup is delicious (if you like sour taste), but remember to follow the instructions (you have to cook millet and potatoes separately, not in whey, otherwise they won't cook) and please let me know how did you like it!!!!!!

Aga, ja też jako dziecko nie znosiłam krupniku, ale teraz mi smakuje. Serwatkę robię sama, nie jest to specjalnie skomplikowane, zakwaszasz po prostu mleko jakbyś robiła domowy twarożek - metodę tą opisałam w poście o zupie chrzanowej. Taką gotową, w sklepie, widziałam tylko w niemczech