Simple Potato Cutlet Recipe | Easy and Delicious

Simple Potato Cutlet Recipe | Easy and Delicious

Potato Cutlet Recipe Today at Tak Recipe, we want to share a crispy and nourishing appetizer that will not sit on your table. Potato Cutlet …

Italian Shrimp Pasta Recipe | Easy and Healthy

Italian Shrimp Pasta Recipe | Easy and Healthy

Shrimp Pasta Recipe Shrimp pasta is one of the traditional and delicious Italian dishes that is made with various ingredients. Today you will learn how …

Persian Okra Stew Recipe | Iranian Khoresh Bamieh

Persian Okra Stew Recipe | Iranian Khoresh Bamieh

Okra Stew Recipe Khoresh Bamieh (Okra Stew) is another classic Persian stew that you will be amazed at how delicious it is. Okra may be …

Milk Soup Recipe

milk soup polish milk in soup Persin soup shir milk soup russian kappeler milk soup milk soup ingredients milk soup origin

Milk soup is one of the famous international soups. This dish combines milk, mushroom, chicken, carrot, parsley, and barley.

Ingredients for four people
pearl barley1 cup
Boneless chicken breast300 g
mushroom300 g
medium carrot1
medium onion1
All-purpose flour1 tbsp
Butter25 g
milk3 cups
fresh parsley20 g
Breakfast cream (optional)2 tbsp
Lemon juice2 tbsp
Salt2 tsp
Black pepper1 tsp
Turmeric1 tsp

Milk Soup Recipe

Step 1

First, pour the barley with 8 cups of water into a pot and cook it on low heat for two hours. In the meantime, peel the onion and divide it into four parts.

Step 2

Add the chicken breast, turmeric, one teaspoon of salt, and black pepper to the pot containing the onion, then pour 4 cups of water into the pot and place it on medium heat.

Step 3

After an hour, take the chicken out of the pot and chop it finely. Strain the remaining water from cooking the chicken and set it aside.

Step 4

After 2 hours of cooking barley, add chopped chicken and strained chicken broth to the pot containing barley and stir a little.

Step 5

Peel the carrot and chop it finely. Put a pan on the heat and add half of the butter, then add flour and sauté for 5 minutes on low heat.

Step 6

Slice the mushrooms, then heat a pan and add the remaining butter. After the butter melts, add the mushrooms and sauté for 5 minutes.

Step 7

Add the milk and the remaining salt to the pan and stir a little to warm the milk, then add it to the pot with the chopped carrots and sautéed mushrooms.

Step 8

Allow another 30 minutes for the soup to cook and its excess water to evaporate, then combine the breakfast cream with two spoons of soup and add it to the pot.

Step 9

Finely chop the parsley and pour it into the pot. After 10 minutes, the soup is ready, and you can serve it with lemon juice.

Last Updated : Tuesday 26 July 2022

All rights reserved for TakRecipe.