A traditional Hungarian diet soup recipe, Tejleves is milk soup flavored with salt and sugar and consists of Hungarian noodles or potatoes. Vegetables and herbs can also be added to the mix for a more flavorful, aromatic and nutritious soup. To make basic milk soup, you need milk, water, white sugar, salt and a bowl of precooked noodles. You can also add mixed vegetables such as carrots, peas broccoli, potatoes, and cauliflower. Herbs that go well with milk soup include parsley, basil, tarragon, and rosemary.
Milk soup is a common appetizer or meal in many Eastern European countries. Among Poles, it is called “zupa mleczna,” among Czechs and Hungarians it is known as “tejleves,” Lithuanians call it “pieninės sriubos,” Ukranians call it “sup molochnyy,” while Russians call it “sup molochnyi.” It is typically eaten hot for breakfast and is also commonly served as a meal for the sick. During the communist era, milk soup was a staple at Polish milk bars.
Farmers usually make milk soup to use up cow’s milk that could not be turned into cheese, buttermilk, or butter since it is easy and simple to do and is quite satisfying at the end of a tiring day. Today it is a comfort food in many parts of the world and often served with bread, rice, noodles, millet, farina, barley, or potatoes. If you can’t find Hungarian noodles to make this recipe, you can also use pasta noodles like elbow macaroni, bow tie, penne, fusilli, or other pasta shells. The pasts should be cooked al dente and then added to the soup at the end of cooking.
For an authentic Tejleves milk soup, use Hungarian egg noodles, which is also known as Magyar tojasos teszta, or metelt. They come in as many shapes and sizes as Italian pasta and you can choose the type of shape and size you prefer in making this soup.
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