Lemkowski milk soup with carrots
This recipe was found in one of the villages of Lviv region, tested and preserved for posterity by Teresa Kishchak, a researcher of Lemkivska cuisine. However, there is information that this soup was cooked throughout Lemkivshchyna in many sources. In addition to the basic version, we also tried a variant with adding a piece of celery and a pinch of cinnamon - the taste does not change, but the soup becomes much more fragrant.
Lemkowski milk soup with carrots
This recipe was found in one of the villages of Lviv region, tested and preserved for posterity by Teresa Kishchak, a researcher of Lemkivska cuisine. However, there is information that this soup was cooked throughout Lemkivshchyna in many sources. In addition to the basic version, we also tried a variant with adding a piece of celery and a pinch of cinnamon - the taste does not change, but the soup becomes much more fragrant.
Ingredients
| carrots 4 pcs |
| milk 4 cups |
| butter 1 tbsp. |
| salt to taste |
| sugar to taste |
| cinnamon optional |
Instructions
Step 1
Peel and wash carrots, cut into small cubes, pour a glass of hot milk, add a spoonful of butter, sugar and salt to taste. Stew until ready.
Step 2
Lightly toast the flour, dilute with cold milk and pour it over the carrots. Instead of flour you can add a spoonful of semolina.
Step 3
Add another 3 cups of hot milk and simmer.
