Arabic: شرش اللبن
Whey soup, again! This time a very winter-to-spring-turn recipe. In Poland, beetroot is often eaten during the wintertime, while one of the first culinary appearances of spring is rhubarb chard (botwina / boćwina). Chard is often used in cold or warm spring/summer soups, like chłodnik. If you already have chard, you can prepare a great borscht (sour beet soup) with whey. Actually, beet-whey borscht (podhalański barszcz na serwatce) belongs to Polish Tatra cuisine. It is cheap and easy to make. I decided to modify this tasty recipe a bit, so I added chard.
How to make a whey at home? Check here
see also: Polish horseradish-whey soup
see also: Polish millet-whey soup
see also: Moldovan whey soup
4 medium beets
4 medium potatoes
1/2 cup yoghurt / sour cream
2 cups whey
seasoning: salt, sugar, apple vinegar
(+ 1 bunch rhubarb chard, 1 onion)*
1. Cook beets and potatoes separately. Peel and dice. (chop onion and chard, fry in oil about 5 minutes)*
2. In a saucepan, put diced beets (and chopped fried chard with onion)*. Add 2 cups water and bring to boil. Add whey and season (with salt, sugar, vinegar and probably also garlic) to taste. Turn off the heat, add sour cream (yoghurt) and stir well. Don't bring to boil anymore, just heat if needed.
3. Put some diced potatoes into an eating bowl and add soup. You can also serve potatoes separately, on a small plate.