Meichowski Krupnik na Serwatce (Polish Whey-millet Soup)
Meichowski Krupnik na Serwatce (Polish Whey-millet Soup) is a traditional Polish recipe for a classic soup of millet and potatoes in a whey and sour cream base flavoured with lemon juice. The full recipe is presented here and I hope you enjoy this classic Polish version of: Polish Whey-millet Soup (Meichowski Krupnik na Serwatce).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1.5l whey (if you have no whey, see the recipe for how to make whey)
200g millet
500g potatoes, scrubbed clean
1 bunch dill, chopped
1 tsp lemon juice
120ml sour cream
salt and sugar, to taste
Method:
Wash the millet under cold, running, water then plunge into boiling water for a few minutes. Drain the millet in a colander and refresh under cold, running, water.
Add the millet to a pan, pour over 500ml water (or stock), bring to a boil and cook for 15 minutes, or until the grains are just tender (do not over-cook). In a separate pan cook the unpeeled potatoes for about 25 minutes, or until tender. Drain, peel and dice the potatoes when tender (allow to cool before handling)
Pour the whey into a clean saucepan, add the chopped dill, cooked millet, coked potatoes, lemon juice and a pinch each of salt and sugar. Bring the mixture to a boil then take off the heat. Pour the sour cream into a bowl, stir in 250ml of the whey soup and stir to temper. Return to the pan and heat through (do not boil). Ladle into warmed soup bowls and serve.
)
