Soup from fresh and sour milk

Introduction

History

This recipe has been passed down through generations in many Eastern European countries, where dairy products like kefir and fresh milk are staples in the diet. It is a simple and comforting dish that has stood the test of time.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Be sure to use fresh milk for the best flavor and texture in this soup.

- Adjust the amount of salt to your taste preference.

- Stir the soup constantly while cooking to prevent the milk from scorching.

Serving Suggestions

Serve this soup with a side of crusty bread or a simple green salad for a complete meal.

Cooking Techniques

Be sure to stir the soup constantly while cooking to prevent the milk from curdling.

Ingredient Substitutions

If you don't have kefir, you can use plain yogurt as a substitute.

Make Ahead Tips

This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat on the stove before serving.

Presentation Ideas

Garnish the soup with a drizzle of olive oil or a dollop of sour cream for a beautiful presentation.

Pairing Recommendations

This soup pairs well with a crisp white wine or a glass of cold kefir.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator. Reheat on the stove over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of this soup contains approximately 180 calories.

Carbohydrates

Each serving of this soup contains approximately 15 grams of carbohydrates.

Fats

Each serving of this soup contains approximately 8 grams of fat.

Proteins

Each serving of this soup contains approximately 10 grams of protein.

Vitamins and minerals

This soup is a good source of calcium, vitamin D, and vitamin B12.

Alergens

This recipe contains dairy and eggs.

Summary

This soup is a nutritious and satisfying dish that provides a good balance of carbohydrates, fats, and proteins.

Summary

This soup made from fresh and sour milk is a comforting and delicious dish that is perfect for a cozy meal. With its creamy texture and tangy flavor, it is sure to become a new favorite in your recipe collection.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Agnes in her quaint little cottage by the countryside. As soon as I stepped inside, the aroma of something delicious wafted through the air, drawing me towards the kitchen.

Agnes greeted me with a warm smile and a hug, her eyes twinkling with excitement. "I have a special treat for you today, my dear friend," she said as she led me to the kitchen. "I learned this recipe from an old friend of mine, and it's one of my favorites."

As we chatted and caught up on each other's lives, Agnes began to gather the ingredients for the soup. Fresh vegetables from her garden, fragrant herbs from her window sill, and a large jug of sour milk that had been left out to ferment. I watched in fascination as she chopped, stirred, and simmered, the kitchen filling with the most delightful scents.

As the soup bubbled away on the stove, Agnes regaled me with the story of how she had learned to make it. It was during a trip to a remote village in the countryside, where she had stayed with a family who lived off the land. The matriarch of the family, a wise old woman with weathered hands and a twinkle in her eye, had taken Agnes under her wing and taught her the secrets of their traditional cuisine.

One of the recipes that had captured Agnes' heart was this soup made from fresh and sour milk. It was a humble dish, but one that spoke volumes about the resourcefulness and ingenuity of the people who created it. Using simple ingredients that were readily available, they had managed to create a dish that was hearty, nourishing, and bursting with flavor.

As Agnes ladled the steaming soup into bowls and garnished it with a dollop of fresh cream and a sprinkle of herbs, I could hardly contain my excitement. The first spoonful touched my lips, and I was transported to a world of rustic charm and simple pleasures. The tangy sweetness of the sour milk mingled with the earthy goodness of the vegetables, creating a symphony of tastes that danced on my palate.

From that day on, I was determined to master the art of making this soup. I spent hours in my own kitchen, experimenting with different combinations of ingredients and techniques, trying to recreate the magic that Agnes had shared with me. And finally, after many trials and errors, I succeeded in perfecting the recipe to my own liking.

Now, whenever I make this soup, I am reminded of that special day in Agnes' kitchen, where I had discovered a culinary treasure that would become a beloved part of my own repertoire. The memories of that experience are as rich and satisfying as the soup itself, a reminder of the joy that can be found in the simple act of sharing food and stories with loved ones.

And so, whenever I prepare this soup for my family and friends, I do so with a heart full of gratitude for the traditions and recipes that have been passed down through generations. For in each spoonful lies a little piece of history, a taste of the past that connects me to the people and places that have shaped me into the cook I am today. And for that, I am truly thankful.

Categories

| Estonian Recipes | Estonian Soups | Raw Milk Recipes |

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