Podhalański Barszcz na Serwatce (Tatra Whey Borscht)
Podhalański Barszcz na Serwatce (Tatra Whey Borscht) is a traditional Polish recipe for a classic soup of beetroot and potatoes with rhubarb chard cooked in a yoghurt and whey stock. The full recipe is presented here and I hope you enjoy this classic Polish version of: Tatra Whey Borscht (Podhalański Barszcz na Serwatce).
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This polish whey and beet soup comes from the Tatra mountain region of Poland that forms the border between Poland and Slovakia.
Ingredients:
5 medium beetroot, scrubbed but not peeled
5 medium potatoes, scrubbed but not peeled
1 onion, finely chopped
1 bunch rhubarb chard, chopped
160ml yoghurt or sour cream
400ml whey (if you have no whey, see the recipe for how to make whey)
salt, sugar and cider vinegar, to taste
1 garlic clove, crushed
oil for frying
Method:
Bring two pans of lightly-salted water to a boil. Use to separately cook the beets and potatoes until tender. Drain, set aside until cool enough to be handled then peel and dice.
Add a little oil to a pan and use to gently fry the onion and chard for about 6 minutes, or until the onion is soft and translucent. Transfer the prepared beetroot, potatoes and the onion and chard mix to a saucepan. Pour over 500ml water and bring to a boil. Add the whey then season to taste with sugar, salt and cider vinegar. Add the garlic and bring to a simmer.
Cook until all the ingredients are warmed through then take the soup off the heat and beat in the sour cream (or yoghurt). Return to the heat and allow the soup to warm through (but do not boil) then divide the soup between four warmed soup bowls an serve accompanied by diced potatoes.
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