Milk soup
Bulgarian Milk Soup Recipe with Cheese and Rice
Introduction
Milk soup is a comforting and creamy dish that is perfect for a cold winter day. This recipe has been passed down through generations and is a staple in many households.
History
Milk soup has been a popular dish in many cultures for centuries. It is believed to have originated in Eastern Europe, where it was a simple and affordable meal for families. Over time, different variations of the recipe have emerged, each with its own unique twist.
Ingredients
How to prepare
- Boil the milk and dilute with 3 cups of warm water.
- Add the rice and salt, and boil until cooked.
- Remove from heat, season, mix in the butter, and thicken with beaten eggs.
- Serve with crushed brined cheese or grated kashkaval.
Variations
- Add cooked vegetables such as carrots, peas, or corn for added texture and flavor.
- Use different types of cheese such as cheddar, mozzarella, or parmesan for a unique twist.
- Add cooked chicken or ham for a heartier version of the soup.
Cooking Tips & Tricks
Be sure to constantly stir the soup while cooking to prevent the milk from scorching.
- Adjust the seasoning to your taste preferences by adding more or less salt, pepper, or savory.
- For a richer flavor, you can use whole milk instead of low-fat milk.
- To make the soup thicker, you can add more beaten eggs or reduce the amount of water.
Serving Suggestions
Serve the milk soup hot with a side of crusty bread or crackers.
Cooking Techniques
Boil the milk and water mixture slowly to prevent curdling.
- Be sure to temper the eggs before adding them to the soup to prevent them from scrambling.
Ingredient Substitutions
You can use any type of rice or grain in place of white rice.
- Substitute the kashkaval cheese with any other type of cheese that melts well.
Make Ahead Tips
You can prepare the soup ahead of time and reheat it before serving. Store it in an airtight container in the refrigerator for up to 3 days.
Presentation Ideas
Garnish the milk soup with a sprinkle of fresh herbs such as parsley or dill for a pop of color.
Pairing Recommendations
Serve the milk soup with a side salad or a light sandwich for a complete meal.
Storage and Reheating Instructions
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it on the stovetop over low heat, stirring occasionally.
Nutrition Information
Calories per serving
This milk soup recipe contains approximately 250 calories per serving.
Carbohydrates
This milk soup recipe contains approximately 20g of carbohydrates per serving.
Fats
This milk soup recipe contains approximately 15g of fats per serving.
Proteins
This milk soup recipe contains approximately 10g of proteins per serving.
Vitamins and minerals
Milk soup is a good source of calcium, vitamin D, and potassium.
Alergens
This milk soup recipe contains dairy (milk, butter, cheese) and eggs.
Summary
Milk soup is a nutritious and filling dish that is rich in protein, fats, and carbohydrates. It is a great option for a quick and easy meal.
Summary
Milk soup is a delicious and comforting dish that is perfect for a cozy night in. With its creamy texture and rich flavor, it is sure to become a favorite in your household.
How did I get this recipe?
It feels like just yesterday when I stumbled upon this recipe for milk soup. It was a cold winter day, and I was visiting my dear friend Martha in the countryside. She had just returned from a trip to Europe and brought back with her a treasure trove of new recipes and cooking techniques.
As we sat by the fire sipping tea, Martha pulled out a tattered old cookbook that had been passed down through her family for generations. She flipped through the pages, pointing out various recipes that caught her eye. And then, she stopped at a page that was marked with a faded yellow bookmark.
"This, my dear friend, is a recipe for milk soup," Martha said with a twinkle in her eye. "It's a simple yet comforting dish that my grandmother used to make for me when I was a little girl. Would you like to give it a try?"
I was intrigued by the idea of a soup made with milk, as I had never tried anything like it before. Martha handed me the cookbook and instructed me on how to make the soup step by step. I eagerly followed her guidance, chopping vegetables, simmering broth, and whisking in milk until the soup was creamy and fragrant.
As I took my first spoonful of the milk soup, I was transported back to my childhood, sitting at my grandparents' kitchen table with a steaming bowl of soup in front of me. The flavors were rich and comforting, and I could taste the love and care that had gone into making this dish.
From that day on, milk soup became a staple in my cooking repertoire. I would make it for my family on cold winter nights, for friends who needed a comforting meal, and sometimes just for myself when I needed a taste of nostalgia.
Over the years, I have adapted the recipe to suit my own tastes, adding a pinch of nutmeg here, a splash of cream there. But the core of the recipe remains the same, a testament to the enduring power of simple, home-cooked meals.
I learned that the secret to a good milk soup lies in the quality of the ingredients. Fresh vegetables, homemade broth, and whole milk all combine to create a soup that is creamy, hearty, and satisfying. And of course, a generous sprinkling of love and nostalgia doesn't hurt either.
As I think back on that chilly day in Martha's kitchen, I am grateful for the serendipitous discovery of this recipe for milk soup. It has brought me joy, comfort, and a connection to my past that I cherish deeply.
So the next time you find yourself in need of a warm and comforting meal, why not give milk soup a try? I promise you won't be disappointed. And who knows, maybe this simple dish will become a cherished part of your own culinary repertoire, just like it has for me.
Categories
| Bulgarian Recipes | Bulgarian Soups | Cheese Recipes | Kashkaval Recipes | Rice Recipes | Savory Recipes | Slavic Recipes |