Polish Milk Soup

How about a polish soup that was white and made from milk? No meat or veggies of any kind. Anybody know that one? My Grandmother used to make it and haven't had it in years.

Very popular soup in Poland, called Zupa Mleczna.

2.5 liter milk
1 tablespoon butter
10 dg flour
pinch of salt
about 2 tablespoons sugar

Boil milk, add salt and sugar. Slowly mix in flour, stirring the whole time. Boil again on small heat and add butter.

OMG - I though my husband was the only one who ate that...you mean there really is a recipe for it!

I was given this when I was sick.

I never liked it.

Thanks for the recipe. One question what's dg mean. I never heard that term before. Also have you heard of a recipe that has potato noodles, bacon and onions in it and it's kind of like a real thick soup? Another one my grandmother used to make.

dg means deco gram, deco from greek meaning 10, so
going back to (x grade math calss?), 1 kilogram = 100 dg = 1000g
or 10dg = 100g

oh i love that soup , all milk soups for that matter.
A variation to the above recipe, is to add an egg, for a more rich in taste and color lumps of
dumplings.

also does anyone also like a rice milk soup , made with italian (calrose) rice???

I was looking for a milk soup recipe that my mother used to make, but it had egg drop noodles in it. Does anyone know what I am talking about?

I am looking for a milk soup recipe that had egg drop noodles in it. Does anyone know what I am talking about?

I tkink You're talking about milk soup called 'lane kluski'.
1 egg
flour (not sure how many spoons)
water
You need to mix egg, flour and water - stir it very well.
Add it slowly to boiling milk and keep it boiling for few minutes.
Unfortunately I'm not sure about proportions - You need to try few times to get perfekt
' lane kluski '. Smacznego

Zupa Mleczna


i was very hungry hehehe and we didn't have anything in the fridge.. all we have is abox of milk....

remembered there's a so called milk soup... got in the interenet.. research viola saw this! hehehehe...

added a lil more.. saw a medium sized potato in the fride and a left over vermicelli pasta so i added those extra ingredient hehehe and alil bit of chicken powder hahaha..

i think i taste a ok. mmm or maybe im just really really hungry!

thanks for the info! life saver...! hahaha!

WE have a very large family POLISH and GERMAN heritage. In order to strech out the food dollars when we were growing up we had milk soup often,in fact i would swear we had a recipe for any kind of soup! Here is how we make it even today.


1 gallon whole milk
1 gallon water
salt to taste
approx 1/2 cup to 3/4 cup uncooked white rice
any size uncoked noodles 12 to 16 oz bag
good heavy soup pot and top
heavy woodwn spoon

stove heat is on high
mix and boil both water and milk until thick and creamy stirring constantly making certain bottom of the pot doesn't burn, start off with the top on the pot.later when the milk is boiling you can take the top off of the pot ,There appears a thick layer on the top of the soup and milk also looks thicker, at this time make sure the heat is on high and add the rice, let that cook until 3/4 done then add noodles,then you can reduce the heat to let the rice and noodles continue to cook fully. soup is done and ready to eat!
I like to stay very close to the stove area when this is cooking, try not to let the soup boil over onto the stove , this may sound like alot of work but it is not! well worth the minimal effort to cook!

Understand when I make this soup today it is made in a very large quanity, will last for several days in the refridge (if not eaten before)! Is great to eat when you are sick or healthy! HAPPY STIRRING!

WHOA! My grandma makes "milk soup," but I always thought it was just something weird that only her family did! She has 100% Polish blood, but it was her grandparents who were born in Poland and immigrated to the USA.

My gram's recipe is almost exactly what krysia describes, but it's got an extra step. She heats up the milk in a big pot, thickens it with flour, and adds a bit of sugar and pepper. Then, she melts butter in a pan and fries slices of bread in the butter until it's lightly toasted. The butter is dumped into the soup, and the toast is pulled into bite-sized pieces and put into the soup.

My mother used to make it with Bay leaves for flavor.

My Busia used to make a soup similar to this only she used a herb that grew in her yard. It look like a spinich leaf. My Mom said the name of the herb was either chav or chev. Does anyone know of any type of herb like that?
We would like to recreae the soup receipe if we can.
Thanks Kurlowski

It's Szczaw = Sorrel
Personally I hate milk soups, but Sorrel Soup is not bad.

I just got done talking to my Mom and that's it. Thanks so much. My Busia has been gone for many years, but just recently we went to Olive Garden to have lunch. On the menu they have this Zupa soup. It's white soup with pototaes and sausages. It reminded me so much of the soup Busis used to make that I had to look into it. All my Mom could remember was the look of the herb and the name of either chav or chev.
How exciting this is. Now I just need to find the receipe.
Thanks again for first piece of my puzzle.

Bucia made a soup out of pumpkin <Bonnya. She cooked the pumpkin in water and made small egg dumplings and dropped them in the soup cokked till the dumplings were done.The water was almost all gone she added milk slowly to it she stirred yo mix evrything together.The milk was about 1/4 abovew the dumplings and pumpkin she added some sugar to before putting on the table. You could add a little more sugar if you wanted

Milk soups are an excellent way to use up the preceding day's leftover noodles or any kind of pasta, cooked rice, buckwheat or barley groats.
To 2 pint hot milk add 1-3 cups of any of the above, and let your diners either salt or sweeten it to taste. A pat of butter may be added.
If there's nothing leftover from the day before, into the boiling milk pour egg-batter in a thin strema to make lane kluski: 1 egg beaten with a heaped tablespoon flour a pinch of salt and just enough liquid (boiling water or milk) to get a nice pourable batter. Cook several minutes and serve as above.

The greens in that soup at the Olive Garden is kale.

yuck

and 'lane kluski' also yuck

;)

and what about soup of milk brought to simmer with egg yolks and sugar, and when hot and ready, with eggwhites beaten until stiff boiled on top? called "Nothing soup" but I am told it is also known in the american cuisine...

yep!

my Nanny did it too, sometimes she added pasta to it sometimes kus kus, it depends its yummy, it sound disgousting and babyish though... =]

Well I live in the US and have never heard this on this side of th epond or any other for that matter. The only soup I know of that you drop eggs into is eggdrop soup. Chicken broth brought to a boil and eggs beatten then stirred into. Yum. I think it might be taken from the Chinese cuisine.

And they're smart! The stuff is horrible and nasty!

My grandmother made a soup she called rumbulcha which she used equal parts flour and egg plus salt and pepper to make a dumpling and dropped it in hot milk.
We always were given this when we were sick, but liked it so much we always asked for I still like this soup.
I am of german nowegian desent, I guess this must be a universal recipe

oh no!! my preschool nightmare... yuck...