Milk soup - Zatirka (Zatsirka)
4 servings
45 minutes
Milk soup - Zatirka is a traditional dish of Belarusian cuisine that warms with its delicate taste and simplicity of preparation. Its history goes back to peasant life, where zatirka was a nutritious staple of the family diet. The main element of the dish is dough that is rubbed into small lumps and then boiled in hot milk. This method gives the soup a unique texture—a combination of softness and gentle density. Butter and sugar add a light sweetness, while vanilla essence provides a subtle aromatic note. This dish is perfect for cozy breakfasts and family lunches, offering a sense of home warmth and care. Zatirka is often prepared for children as its soft taste and nutritional value make it an excellent choice for a balanced diet.
1
In a dry clean pan, roast the flour until slightly golden. If the flour turns brown, don't worry, just don't burn it!
- Wheat flour: 1 glass
2
Take it off the heat.
3
Then add butter and an egg to the flour; if the mixture doesn't stick, add 2 tablespoons of water. Mix everything and start rubbing the mass with your fingers – kneading it. You should get lumps of different shapes. Don't make them too big, about the size of half a fingertip.
- Butter: 25 g
- Chicken egg: 1 piece
4
In a pot, bring the milk to a boil, add salt and sugar. Pour in what we have prepared. Cook for 7-10 minutes. Vanilla essence can be added for aroma.
- Milk: 0.5 l
- Salt: 1 teaspoon
- Sugar: 2 tablespoons
5
Pour the ready soup into bowls, add a teaspoon of butter to each, and serve. Enjoy your meal!
- Butter: 25 g
