Recipe: Milk Soup with Variations (Polish)

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EASTERN EUROPEAN MILK SOUP
Source: Eastern European Food, About.com
By Barbara Rolek, About.com Guide
Makes 4 servings

"Milk soup is common among Poles (zupa mleczna), Czechs, Hungarians (tejleves), Lithuanians (pieninės sriubos), Ukrainians (sup molochnyy), Russians (sup molochnyĭ), and others. It is always eaten hot either for breakfast or as an easily digestible meal for the sick. They were a staple at Polish milk bars (bar mleczny) during the Communist era.

Among farmers, milk soup was a means of using up cow's milk that couldn't be turned into cheese, butter or buttermilk because of time or manpower constraints. Today, it is a universal comfort food often served with noodles, bread, rice, barley, farina, millet or potatoes."

FOR THE BASIC MILK SOUP:
4 cups milk
2 cups cooked rice or egg noodles
4 tablespoons butter
Salt to taste
Sugar to taste

FOR MILK SOUP WITH POURED NOODLES (LANE KLUSKI NA MLEKU IN POLISH):
3 tablespoons all-purpose flour
1 large egg
1/8 teaspoon salt
4 cups boiling milk
4 tablespoons butter
Salt to taste
Sugar to taste

FOR MILK SOUP WITH GRATED NOODLES (ZACIERKI JAJECZNE NA MLEKU IN POLISH):
3/4 cup all-purpose flour
1 large egg
1/8 teaspoon salt
4 cups boiling milk
4 tablespoons butter
Salt to taste
Sugar to taste

FOR MILK SOUP WITH FARINA (KASZA MANNA NA MLEKU IN POLISH):
3/4 cup uncooked farina
1 cup water
1/2 cup milk
1/4 teaspoon salt
3 cups hot milk
4 tablespoons butter
Salt to taste
Sugar to taste

FOR MILK SOUP WITH MILLET (KASZA JAGLANA NA MLEKU IN POLISH):
1/2 cup millet
3 cups cold water
1/4 teaspoon salt
3 cups hot milk
4 tablespoons butter
Salt to taste
Sugar to taste

FOR MILK SOUP WITH OATMEAL (PŁATKI OWSIANE NA MLEKU IN POLISH):
2/3 cup uncooked oatmeal
2 cups cold water
1/4 teaspoon salt
3 cups hot milk
4 tablespoons butter
Salt to taste
Sugar to taste
Preparation:

BASIC MILK SOUP: Place 4 cups milk and 2 cups cooked rice or noodles in saucepan. Heat to boiling. Serve with 1 tablespoon butter in each bowl and salt and / or sugar to taste.

MILK SOUP WITH POURED NOODLES: Mix together 3 tablespoons flour, 1 egg and 1/8 teaspoon salt until smooth and pourable. If too thick, add a little milk. Place 4 cups milk in saucepan and bring to boil. Pour noodle batter all over the surface in a thin stream. Stir gently and return to a boil. Cover, reduce heat and simmer 2 minutes. Serve with 1 tablespoon butter in each bowl and salt and / or sugar to taste.

MILK SOUP WITH GRATED NOODLES: Mix together 3/4 cup flour with 1 egg and 1/8 teaspoon salt until a stiff ball of dough forms. If too crumbly, add a little water. Grate onto a lightly floured cutting board, sprinkling with flour so the noodles don't clump together. Place 4 cups milk in saucepan and bring to boil. Sprinkle grated noodles into milk and bring back to the boil. Reduce heat, cover and simmer 5 minutes. Serve with 1 tablespoon butter in each bowl and salt and / or sugar to taste.

MILK SOUP WITH FARINA: Mix together 3/4 cup uncooked farina, 1 cup water, 1/2 cup milk and 1/4 teaspoon salt in a saucepan. Bring to boil, cover, reduce heat and simmer 15 minutes. If too thick, add a little boiling water. Add hot milk. Serve with 1 tablespoon butter in each bowl and salt and / or sugar to taste.

MILK SOUP WITH MILLET: Mix together 1/2 cup millet, 3 cups cold water and 1/4 teaspoon salt in a saucepan. Bring to boil, cover, reduce heat and simmer 20 minutes or until tender. Drain and combine with 3 cups hot milk. Serve with 1 tablespoon butter in each bowl and salt and / or sugar to taste.

MILK SOUP WITH OATMEAL: Mix together 2/3 cup uncooked oatmeal, 2 cups cold water and 1/4 teaspoon salt in a saucepan. Bring to boil, cover, reduce heat and simmer 10 minutes or until tender. Combine with 3 cups hot milk. Serve with 1 tablespoon butter in each bowl and salt and / or sugar to taste.