Oatmeal soup, pureed, with milk and egg

1 serving

30 minutes

Oatmeal soup pureed with milk and egg is a delicate and nutritious dish of Russian cuisine, distinguished by its velvety texture and soft creamy taste. Traditionally, oatmeal soups were valued for their health benefits and ease of preparation. In this version, the oats are first boiled until fully soft, then thoroughly pureed and brought to a boil to achieve a silky consistency. The addition of milk, cream, egg, and butter enriches the flavor with a rich and slightly sweet taste. This soup is ideal for a light breakfast or dinner and is also recommended for children and those on a gentle diet. It is served warm with crispy toast or crackers, adding extra textural depth.

Energy value per serving

• Calories: 460.9
• Proteins: 13.6g
• Fats: 30.9g
• Carbohydrates: 31.6g

Ingredients

• Hercules: 40 g
• Milk: 100 ml
• Cream: 50 ml
• Butter: 20 g
• Chicken egg: 0.5 pc
• Water: 550 ml

Cooking steps

1. Boil the Hercules in water until cooked.

   Required ingredients:

   • Hercules: 40 g
   • Water: 550 ml

2. Wipe, boil.

3. Pour with milk and cream mixed with egg and butter.

   Required ingredients:

   • Milk: 100 ml
   • Cream: 50 ml
   • Chicken egg: 0.5 piece
   • Butter: 20 g

4. Ready to serve!