Pour 1 litre of water into a pot, add diced potatoes and sliced beetroot, and salt to taste. When cooked, grate the beetroot coarsely and put again into the pot with the potatoes. When ready, add 0.5 litre of buttermilk (whey) well mixed with 3 large tablespoons of cream. Set the soup aside for at least 15 minutes, then serve.
This meal was prepared by the Zawiercie Group during the 4th “Silesian Tastes Festival 2009” in Pszczyna.