Milk soup

Traditional Milk Soup from Banat

Preparation time: 15 minutes
Cooking time: 10 minutes
Total time: 25 minutes
Number of servings: 4

Introduction
Romanian cuisine is filled with delicious recipes rich in history, and the Milk Soup from Banat is a perfect example of culinary traditions passed down through generations. This simple yet tasty recipe combines the flavors of milk with the smooth texture of flour, providing a comforting meal ideal for any season. Milk soup is a wonderful choice for a quick dinner or a light lunch, perfect to be enjoyed alongside boiled potatoes.

Ingredients
- 250 ml milk
- 250 ml water
- 2 tablespoons of flour
- 150-200 ml sour milk (or cottage cheese, to taste)

Useful tips about ingredients
1. Milk: Use fresh, whole milk for a creamier soup. If you prefer a lighter option, you can opt for semi-skimmed milk.
2. Water: Water is essential to dilute the milk and achieve the ideal consistency. You can use mineral water for added flavor.
3. Flour: Make sure the flour is well sifted to avoid lumps in the soup. Wheat flour is the most suitable.
4. Sour milk or cottage cheese: Sour milk adds a tangy note, while cottage cheese provides a fuller texture. Choose the option that suits you best.

Preparation method
1. Boil the milk and water: In a medium pot, combine the 250 ml of milk with 250 ml of water and place the mixture over medium heat. Wait until the liquid starts to boil, stirring occasionally to prevent sticking.

2. Prepare the flour: In a cup, add the 2 tablespoons of flour and dissolve them with a little cold water (about 50 ml). Mix well until a smooth paste without lumps forms. This technique will help achieve a smooth soup.

3. Add flour to milk: Once the milk and water have started to boil, gradually pour the flour paste into the pot, constantly stirring with a whisk. This step is crucial to prevent lumps from forming in the soup.

4. Cook the soup: Let the soup simmer on low heat for 10 minutes. You will notice it thickening gradually. Continue to stir to achieve a uniform texture.

5. Add the sour ingredient: Remove the pot from heat and gradually add the sour milk or cottage cheese, stirring continuously. Taste and adjust acidity to your preference. If you want a tangier soup, you can add more sour milk.

Serving method
Milk soup is served hot, alongside boiled potatoes. They add a pleasant texture and complement the delicate taste of the soup. If you want to impress, you can sprinkle some fresh herbs on top, such as dill or parsley.

Personal notes
This soup is a true indulgence, and memories from childhood always take me back to Sunday meals when my grandmother prepared this recipe with much love. It is a simple yet flavorful recipe that not only nourishes the body but also the soul.

Recipe variations
- Vegetable soup: You can add boiled vegetables, such as carrots or potatoes, for an extra nutrient boost.
- Spiced soup: Experiment with spices like nutmeg or white pepper to give a more complex flavor.

Nutritional benefits
This soup is rich in calcium and protein due to the milk, while the flour provides essential carbohydrates for energy. Additionally, sour milk contains probiotics that promote digestion.

Frequently asked questions
1. Can I use plant-based milk?
Yes, you can use almond or soy milk, but the texture will be different.
2. Can the soup be frozen?
It is not recommended, as the milk may separate upon thawing.
3. What other dishes go well with this soup?
Alongside potatoes, you can serve a fresh cabbage salad or a simple pilaf.

Conclusion
The Milk Soup from Banat is a recipe rich in traditions, easy to prepare, and extremely comforting. I encourage you to try it and bring a bit of Romanian gastronomic history into your own kitchen. It may quickly become your favorite, just as it was for me!