Milk mash: classic Belarusian recipe

Prepare all the ingredients for the soup recipe for rubbing. The egg should not be small, it should be of medium size, about 62-64 grams. Of course, you can do without oil, sugar, and even egg, replacing it with plain water, but it will be so simplified and empty that it is not interesting. With these ingredients, you will get about 3 servings.

Beat the egg in a bowl and mix it with a fork until smooth. If the egg is smaller, you can add a spoonful of water to it and mix it together. As I mentioned earlier, instead of an egg, theoretically, you can use plain water. But in this case, in fact, you will get soup made of flour and milk. Well, it's really sad and poor, isn't it?

Add flour to the beaten egg. If you have time, you can even lightly fry the flour. For this, you just need to pour it into a dry, hot pan and fry, stirring constantly, until it turns slightly golden in color. It takes about two to three minutes. In this case, the flour not only acquires a pleasant color, but also a light nutty aroma. By the way, during heat treatment, some of the gluten is removed from the flour, and products made with it become more delicate in taste.

Using a fork or just your fingers, crumble the flour with the egg into small shapeless pieces. Another option is to wet your palms in the egg mixture, then coat them in flour and rub your palms together. This will result in the same crumb-like texture. This is how my mother prepares it. Needless to say, your hands should be as clean as possible.

Place the crumble in a sieve and sift off the excess flour. If you want to skip this step, simply shake off the excess flour as you transfer the crumble to the pot, leaving all the extra flour in the bowl. Why do this? Simply because too much flour can make the soup too thick, like a gluey mass.

Pour water into the pot, bring it to a boil, and then add milk and bring it to a boil again. The water is necessary to prevent the milk from sticking to the bottom of the pot and to make the crumble soup lighter. Of course, you can use only milk, but traditionally water was always added. Add a pinch of salt.

Stirring continuously, gradually add the crumble to the boiling milk.

Simmer over low heat for 5-10 minutes, no more. Since my crumble pieces are small, five minutes was enough.

At the end, add the butter and taste for salt. If desired (especially by children), you can personally sprinkle a little sugar in the plate. You can also add the butter not in the shared pot, but directly before serving to those who want it.

That's it, the soup with the thickener is ready. The recipe takes little time, is made from minimal ingredients, and is loved by children - only advantages. You can also involve children in the process of thickening the flour, it is a manageable and quite interesting task for them. Enjoy your meal!