Eastern European Milk Soup Food

MAKARONI-PIIMASUPP (ESTONIAN PASTA SOUP WITH MILK)

Steps:

• In a large pot, bring water to a boil.
• Stir in the salt and pasta, then reduce heat to medium and cook, stirring occasionally, until pasta is almost al dente, starting to become tender, but not yet soft, about 5 minutes.
• Stir in the milk and sugar, then continue to cook just until pasta is tender and the milk is starting to thicken, stirring the bottom and sides often to prevent sticking.
• Season to taste with additional sugar and salt, if desired.
• Divide among serving bowls and, if desired, top with a small piece of butter and pinch of cinnamon sugar. Serve immediately.

EASTERN EUROPEAN MILK SOUP

Steps:

• Gather the ingredients.
• Place milk and cooked rice or noodles in a saucepan. Heat to boiling.
• Portion the hot soup into 4 bowls or mugs. Dollop each with 1 tablespoon butter and season with salt and/or sugar to taste.

ESTONIAN MILK SOUP WITH PASTA SHAPES (MAKARONI-PIIMASUPP)

Steps:

• Bring the water to a vigorous boil, add the salt and the pasta. Reduce to a simmer, then cook for 5 to 7 minutes, or until the pasta is al dente.
• Add the milk, stir and cook for a few minutes longer, until the milk is hot and the pasta is fully cooked.
• Season with the sugar and more salt, if necessary. Stir in the butter and serve.

EASTERN EUROPEAN SOUP AND SANDWICH

Steps:

• Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes.
• Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half.
• Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches.
• To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.