This is a family recipe. When my young man's parents just got married, one of the first dishes prepared by the young wife was a special milk soup made according to the recipe of my grandfather, who lived in one of the most remote areas of our region. I was hoping to surprise my husband. How is this not so! My husband tried it and said - Yes, my grandfather cooked this in my village! The recipe turned out to be absolutely identical, which is extremely rare even with the most classic dishes. It turned out that he lived in the same area! It is not asked if the grandfathers knew each other. I fell in love with this soup from the first spoonful. That's why I'm sharing this with you.
| Cook Time | 50 minutes |
| Servings |
Ingredients
- 750 ml Milk
- 750 ml Water
- 5 pieces Potatoes
- 1 piece Carrot
- 2 pieces Onions
- 3 pieces Chicken eggs
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Pour the milk into a saucepan.
- Dilute with water. Wait until it boils.
- Cut the vegetables into small cubes
- Add the carrots to the boiling milk. Let it cook for 10 minutes. All this is cooked in milk for longer.
- Pour out the onion. Leave it on for 5 minutes.
- Lay out the potatoes and leave to cook until tender.
- As soon as the potatoes become soft, beat the eggs and pour them into the soup, stirring quickly so that they are evenly distributed.
- Season with salt and pepper.
- The soup is very tasty in summer, when heavy meat soups are very reluctant to eat, but you want hot. Thanks to milk and eggs, it is very nutritious.
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