Description
Polish Milk Soup (Zupa Mleczna) is a warm and comforting dish, traditionally enjoyed for breakfast. Made with milk, pasta, rice, or dumplings, this simple yet nourishing soup has been a staple in Polish households for generations. Whether served plain or lightly sweetened with sugar and cinnamon, it’s the perfect quick meal for a cozy morning.
Ingredients
Scale
- 2 cups whole milk (or dairy-free alternative)
- ½ cup small pasta (e.g., vermicelli, star-shaped, or orzo) OR ½ cup cooked rice
- 1 tablespoon butter (optional)
- 1 teaspoon sugar (optional)
- ¼ teaspoon salt
- ¼ teaspoon cinnamon (for a sweet version)
- ½ teaspoon vanilla extract (optional)
Instructions
- Heat the Milk: In a medium saucepan, bring the milk to a gentle simmer over low-medium heat, stirring occasionally to prevent burning.
- Cook the Starch: Add the pasta or pre-cooked rice to the milk. Cook for 5-7 minutes, stirring occasionally, until the pasta is soft. If using dumplings, add them in and let them cook until they float.
- Season the Soup: Stir in the butter, salt, and sugar (if using). For a sweet version, add cinnamon and vanilla extract.
- Serve Warm: Pour into bowls and enjoy as is, or top with extra cinnamon, honey, or fresh fruit for a modern twist.
Notes
- For a Creamier Soup: Use 1 cup milk and 1 cup half-and-half.
- Lactose-Free Version: Substitute with oat, almond, or soy milk.
- For Extra Protein: Stir in a beaten egg while cooking for added richness.
- Storage: Refrigerate leftovers for up to 2 days. Reheat gently with a splash of milk.
- Prep Time: 5 min
- Cook Time: 10 min
Nutrition
- Serving Size: 1 bowl
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 25 mg