Gluten Free Milk Soup
2 servings
20 minutes
Gluten-free milk soup is a delicate, enveloping dish from Russian cuisine that warms you from the first spoonful. It evokes cozy childhood breakfasts and traditional family meals. Rice vermicelli infused with the sweet aroma of cinnamon and milk offers softness and lightness of flavor, while butter adds richness. This soup is perfect for those on a gluten-free diet while maintaining the authenticity of Russian gastronomy. It is wonderful as a breakfast or light dinner, especially in cold weather when warmth and comfort are desired. Its soft, sweet taste makes it a favorite dish for both children and adults, turning simple ingredients into a tender delight.
1
Put milk on the stove. Once it boils, reduce the heat, add vermicelli and sugar, and add cinnamon.
- Milk: 500 ml
- Rice vermicelli: 50 g
- Sugar: 1 tablespoon
- Cinnamon sticks: 1 piece
2
Cook the vermicelli until ready according to the package recipe (about 3 minutes).
3
Add butter, cover with a lid, and let it sit for another 5 minutes (with the stove off).
- Butter: 1 tablespoon
