Milk soup with mrvenička: you rub flour and egg into crumbs and cook them in milk

Tip: tap a step to mark it as done.

1. Make the dough crumbs

   10 min

   Place the flour in a wide bowl and add the egg and a pinch of salt. Rub together with your fingers until small, dry, rice-sized crumbs form. Break up any larger pieces and sift out the excess flour through a sieve.

2. Bring the milk to a boil

   5 min

   Bring the milk, water, and remaining salt to a boil in a heavy-bottomed pot. Stir to prevent scorching.

3. Cook the dough crumbs

   10 min

   Gradually sprinkle the dough crumbs into the boiling milk, stirring constantly. Simmer over low heat for about 10 minutes, stirring occasionally, until the crumbs are tender and the soup has thickened.

4. Serve

   2 min

   Remove from the heat, stir in the butter, and serve immediately, as the soup thickens as it stands. For a sweet version, sprinkle with sugar and cinnamon.

Tip: Do not add all the dough crumbs at once, or they will clump together; thin a thick soup with a little hot milk. Sautéed onion or precooked potatoes go well in the savory version.

This recipe was translated from the Slovak original: Mliečna polievka s mrveničkou: múku s vajcom rozotriete v prstoch a varíte rovno v mlieku