Milk soup with dumplings
Description
The soup is simple and quick to prepare. Unlike vermicelli, dumplings in the soup don't get soggy but stay just as they are. If you add more flour, you'll be able to shape the dumplings by hand into small balls. But in my opinion, they turn out denser that way. To prevent the dough from sticking to the spoon, dip the spoon into cold water each time. The soup is ready to serve.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making milk soup with dumplings.
- 2
Step 2
First, prepare the dough for the dumplings. To do this, crack an egg into a bowl and sift flour into it.
- 3
Step 3
Knead the dough until smooth and let it rest for 10 minutes.
- 4
Step 4
Pour water into a saucepan and bring to a boil over medium heat. Add sugar and stir.
- 5
Step 5
Add salt to the milk and stir until the salt and sugar are completely dissolved.
- 6
Step 6
Bring the milk to a boil again. Using a spoon, take small portions of the dough and drop the dumplings into the soup.
- 7
Step 7
Stir and simmer the soup over low heat for 10 minutes, until cooked. Ladle into bowls, add butter, and serve.
- 8
Step 8
Ready. Serve with herbs.