Milk soup with potato dumplings
2 servings
45 minutes
Milk soup with potato dumplings is a cozy and delicate dish of Russian cuisine that warms the soul and fills the home with the aromas of childhood. Its roots go back to agricultural traditions when milk and potatoes were staple foods. The potato dumplings, airy and soft, give the soup richness and a pleasant texture. Milk makes the taste gentle and slightly sweet, while butter adds creaminess. The dish is perfect for breakfast or a light dinner, especially on cold days. It is nutritious yet light and can even appeal to children. In modern cooking, this soup symbolizes comfort and home warmth, capable of evoking memories of grandmother's recipes and family meals.
1
Mix cooked, mashed potatoes (about 1/2 cup), raw egg yolks, and flour, add salt, then add beaten egg whites and mix again.
- Potato: 4 pieces
- Chicken egg: 2 pieces
- Wheat flour: 4 tablespoons
- Salt: to taste
2
Take the prepared puree with a tablespoon, level the edges, then use a teaspoon moistened in hot water to separate the dumplings and drop them into hot milk.
- Milk: 1 l
3
Dumplings should be boiled at the lowest simmer, uncovered, for 10-12 minutes, after which salt the soup and add oil.
- Salt: to taste
- Butter: 1 tablespoon