Milk mash
Description
A hearty and aromatic soup. Milk-based dumpling soup can be prepared for breakfast, lunch, or dinner. You don't have to use all the dumpling mixture at once. It can be stored in the refrigerator for up to two days. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Pour water into a saucepan, place over heat and add a little salt. Beat the egg with salt. Put flour into a deep plate, make a depression in the center, and pour the beaten egg into it.
- 3
Step 3
With a fork, mix the egg and flour so that the ingredients combine but do not clump together into a single mass. You should end up with a crumbly mixture of small flour lumps of various shapes.
- 4
Step 4
Sift the flakes through a sieve to remove excess flour.
- 5
Step 5
Add the flakes to boiling water. Stir vigorously and bring to a boil. If the mixture starts to thicken and there seems to be too little water, add a little more boiling water. Cook for 5–7 minutes over low heat, continuing to stir. Remove the pot from the heat. You now have the base for a milk mash.
- 6
Step 6
Pour in the milk and add a piece of butter. You can use cold or hot milk, depending on the desired temperature of the finished soup.
- 7
Step 7
Stir until the piece of butter melts. The milk mash is ready.
- 8
Step 8
The soup is ready. Serve hot.