How to Make Milk Soup

Last Updated: September 9, 2019 References

Milk soup is a soup typically enjoyed in Eastern European countries. It's also a soup from olden days, when making the most of any source of good protein was essential for those on a budget.

Ingredients

Method 1:

2.5 liters milk
1 tablespoon butter or oil
100g flour (all-purpose/plain)
Pinch salt
2 tablespoons sugar

Method 2:

3.7 liters/1 gallon whole milk
3.7 liters/1 gallon water
Salt to taste
1/2 cup to 3/4 cup uncooked white rice
340-450g/12 to 16 oz bag dry noodles

Method 3:

1.2 liters/2 pints milk
Butter or oil to taste
1 egg
1 heaped tablespoon flour
Pinch salt

Method 4:

2 potatoes
2 turnips
2 onions
2 cups milk
Water
Cornflour
Salt and pepper to taste

Steps

1
Stay near the soup at all times. Milk burns quickly and needs constant attention and stirring. Hence, do not leave the cooking area until the soup is done when making milk soups.

Method 1

Method 1 of 4:

Polish milk soup

1
Pour the milk into a heavy-based saucepan or pot. Add the salt and sugar.^{[1]
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2
Bring to the boil.
3
Add the flour gradually. It must be gradual, or the flour will form lumps. Stir constantly while adding and after adding.
4
Reduce the heat to a gentle simmer. Add the butter or oil.
5
Remove from the heat. Serve.

Method 2

Method 2 of 4:

Noodle milk soup

This makes a very large amount of soup. It can be kept in the refrigerator for servings over a few days.

1
Pour the water and milk into a heavy-based large saucepan or pot. Bring to the boil. Stir constantly (to prevent burning).
2
Check for a thick layer on the top of the soup. Add the rice. Cook until soft. Stir occasionally.
3
Add the noodles when the rice is about three quarters cooked through.
4
Reduce the heat to a gentle warming. Allow the rice and oodles to complete cooking.
5
Serve hot. This recipe is ideal for feeding a large group of people heartily. Serve with crusty bread.

Method 3

Method 3 of 4:

Egg milk soup

1
Make egg batter before starting. Beat the egg with the flour and a pinch of salt. Add a little water or flour to form a batter consistency.
2
Heat the milk in a heavy-based saucepan or pot.^{[2]
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3
Add a little butter or oil for flavor.
4
Pour the egg batter into the boiling milk in a thin stream.
5
Cook a few more minutes. Serve hot.
- Can be seasoned with nutmeg, freshly ground black pepper and salt.

Method 4

Method 4 of 4:

Vegetable milk soup

1
Chop the vegetables into bite-size pieces.
2
Drop the chopped vegetables into the heavy-based saucepan or pot.
3
Cover with water. Bring to the boil and cook until tender.
- Add salt and pepper to taste.
4
Pour in the milk. Bring to the boil, then remove from the heat.^{[3]
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5
Strain the vegetables out and return to the liquid to the heat. Simmer gently.
6
Thicken with small amounts of cornflour. Add gradually and stir constantly until slightly thickened.^{[4]
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7
Serve. The soup can be served without the vegetables, or you can pile the removed vegetables into the center of the soup and top with a sprig of parsley.