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Milk soup with potato dumplings
1 serving
Mix the cooked strained potatoes, raw egg yolks and flour, salt, add the whipped egg whites and mix again. Take the resulting mash with a tablespoon, hug the edges, then with a teaspoon wetted in hot water, separate the dumplings and lower them into hot milk. Dumplings should be boiled at the weakest boiling, without a lid, for 10 - 12 minutes, after which the soup should be salted and oil added.
Mix the cooked strained potatoes, raw egg yolks and flour, salt, add the whipped egg whites and mix again. Take the resulting mash with a tablespoon, hug the edges, then with a teaspoon wetted in hot water, separate the dumplings and lower them into hot milk. Dumplings should be boiled at the weakest boiling, without a lid, for 10 - 12 minutes, after which the soup should be salted and oil added.
butter - 4 tbsp. spoons, potatoes - 800 g, salt to taste, milk - 2 l, flour - 3-4 tbsp. spoons, eggs - 1 pc.
