vietnamese: nước sữa
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
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.