Miechowski Krupnik na Serwatce (Miechowski Whey-millet Soup)
Miechowski Krupnik na Serwatce (Miechowski Whey-millet Soup) is a traditional Polish recipe for a classic soup of millet and potatoes cooked in a mix of stock and whey. The full recipe is presented here and I hope you enjoy this classic Polish version of: Miechowski Whey-millet Soup (Miechowski Krupnik na Serwatce).
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Ingredients:
1.2l whey (if you have no whey, see the recipe for how to make whey)
200g millet (or pearl barley)
500ml stock
500g potatoes, scrubbed but not peeled
1 bunch dill
1 tsp lemon juice
120ml sour cream
sea salt and sugar, to taste
Method:
Wash the millet thoroughly in cold water. Drain and plunge into boiling water for about 2 minutes. Immediately drain in a colander and stop further cooking with cold, running, water. Transfer the millet to a pan, add 500ml stock, bring to a simmer and cook for 15 minutes (be sure not to over-cook though).
Separately, boil the potatoes until cooked (about 20 minutes). Drain the potatoes and set aside until they can be handled then peel and dice. Now pour the whey into a pan, add the chopped dill, cooked millet, diced potatoes, lemon juice and a pinch each of salt and sugar.
Bring the mixture to a boil and cook for about 5 minutes, or until the contents of the pan are heated through. Take the pan off the heat then pour the sour cream into a bowl. Add 250ml of the whey soup and stir thoroughly to combine. Add this mixture to the pan, stir to mix then ladle into warmed soup bowls and serve.
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