Hungarian milk soup with csipetke and cauliflower

Description

I advise everyone to diversify the home menu, this recipe. The soup is simple to prepare, with unusual taste and quite easy.

Ingredients

Cauliflower

300 г
Flour

100 г
Butter

40 г
Chicken egg

1 шт
Milk

300 мл
Sugar

1 ст. л.
Salt

Cooking

First, we begin to make csipetke (this is by our standards - small dumplings). Knead unleavened dough from flour, eggs and melted butter (without water!).

Divide into parts and roll out into thin sausages. Then proceed to the butchering of the test csipetke (the word comes from the Hungarian chipkey - pinching).

Pieces of dough, about the size of a fingernail, you need to tear, not cut with a knife, like I did... :)

And boil in boiling salted water for about 3-4 minutes.

After a dive, take out with a slotted spoon.

Cauliflower disassemble on inflorescences.

Drop in milk broth, add the butter and cook for 15 minutes. We lower our chipstack in milk, a bit of need to boil. The soup can be served. I wish you all a pleasant appetite, Hungarian - yo evadat! :).

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