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.
1
Dilute the milk with water and add salt.
- Milk: 0.5 l
- Water: 0.5 l
- Salt: to taste
2
Boil the sliced potatoes in milk until cooked.
- Potato: 2 pieces
- Milk: 0.5 l
3
Add the vermicelli and remove from heat.
- Fine vermicelli: 50 g
4
Slice the onion into half rings, grate the carrot. Fry. Add to the soup.
- Onion: 1 piece
- Carrot: 1 piece
- Butter: 2 tablespoons
5
Chop the boiled eggs and add them to the soup.
- Chicken egg: 2 pieces
6
Let the soup sit for 15 minutes before serving.
