Milk soup

6 servings

40 minutes

Milk soup is a simple yet cozy dish of Russian cuisine that warms you on cold days. Its roots go back to rural life when milk was the basis of many dishes. This soup features a delicate creamy texture complemented by soft potatoes, aromatic sautéed onions and carrots, and fine vermicelli that absorbs the milky flavor. Boiled eggs add nutrition, making it hearty. It's ideal as a light dinner or breakfast, especially for children and those who appreciate soft, gentle flavors. It's best served after a short infusion to allow all the ingredients to release their aromas and make the soup even richer.

Energy value per serving

• Calories: 213.6
• Proteins: 7.3g
• Fats: 12g
• Carbohydrates: 19.4g

Ingredients

• Milk: 0.5 l
• Water: 0.5 l
• Salt: to taste
• Potato: 2 pc
• Thin vermicelli: 50 g
• Onion: 1 pc
• Carrot: 1 pc
• Butter: 2 tbsp
• Chicken egg: 2 pc

Cooking steps

1. Dilute the milk with water and add salt.

   Required ingredients:

   • Milk: 0.5 l
   • Water: 0.5 l
   • Salt:  to taste

2. Boil the sliced potatoes in milk until cooked.

   Required ingredients:

   • Potato: 2 pieces
   • Milk: 0.5 l

3. Add the vermicelli and remove from heat.

   Required ingredients:

   • Thin vermicelli: 50 g

4. Slice the onion into half rings, grate the carrot. Fry. Add to the soup.

   Required ingredients:

   • Onion: 1 piece
   • Carrot: 1 piece
   • Butter: 2 tablespoons

5. Chop the boiled eggs and add them to the soup.

   Required ingredients:

   • Chicken egg: 2 pieces

6. Let the soup sit for 15 minutes before serving.