Milk soup with millet
Description
The recipe won't take much time. I prefer millet soup cooked in milk to be sweet. In my opinion, any milk-based soups are best enjoyed sweet. Sugar can be replaced with honey. In that case, it's better to serve honey separately, so everyone can add it to their taste. You can cook the millet directly in milk. Just make sure to soak it beforehand—place it in water for half an hour. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Rinse the millet under running water. Soak it in cold water for about 15 minutes (or longer). It's better to soak any grain before cooking. This allows it to swell from the inside and prevents it from cracking.
- 2
Step 2
Place a pot with cold water on the stove. Add the soaked millet to the water and bring to a boil. Reduce heat to low and cook for 7-8 minutes.
- 3
Step 3
Then drain the water, holding the millet with a lid. You can simply pour it onto a colander. Pour milk into the pot. Return the millet to the pot (if you used a colander) and cook over medium-low heat until done. At the end, add a piece of butter and sweeten to taste. You can add vanilla.
- 4
Step 4
Cover the finished soup with a lid and let it sit for about 7 minutes. The millet will swell even more. This soup can be eaten for breakfast, lunch, and dinner. A universal dish for children!