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Milk-based Polish Soup?

24 May 2007 /  #1
Greetings! I am new to this forum and I am looking to see if anyone has heard of a "soup" that I had at my Grandmother home as a child and would love to know what it is and how to make it. Here is what I can remember.

It was a milk based soup in which she added butter and small "balls" or pieces of flour (dumpling like). Also in the pot she added salt and pepper and I think a bit of garlic and onion powder. The "soup" was cooked in a big pot and was stirred constantly and as the flour dumplings were added it thickened up. There were no other ingredients in the flour pieces and I think they were made with flour and water and maybe some butter? She would just roll out a bunch of flour and water and make pieces and toss them in the milk. I seem to remember a name and I am sounding this out here of Zi-Chill-key? I could be incorrect on the name. It was many years ago! Anyone have any idea what I am talking about? Thanks!

I think maybe there were also eggs involved in making the flour pieces?

Does anyone have a recipe?

Thanks again!
24 May 2007 /  #2
I usually make mine like this:

mix 3/4 milk with 1/4 of water
bring it to boil
mix 1 raw egg in a separate dish with flour and salt
i put the egg in, add some flour and stir until smooth, if the mixture becomes too thick, I add some water and keep stirring until smooth

I drop the mix one by one (spoon at the time) into the milk - water boiling mix and the soup is ready when the pieces of dough come up to the surface.

I like mine like that - only with salt
It's not good to overcook, bacause it becomes thick. If that happens I just add some more milk.
OP chezy  
24 May 2007 /  #3

That sounds like what I am talking about some what. My grandmother use to make big pots of it in winter. Do you bring just the milk and water to a boil in pot and then add flour pieces you made with egg and salt? I seem to rememeber her rolling the little pieces on the countertop and then breaking the dough into small pieces and then tossing all the pieces in at once. The pieces were pretty dry prior to going in pot. Once you add the pieces stir till they come to surface. I recall her putting the leftover in a container in the fridge and then when we wanted more she would scoop out a "blob" of it and add a little milk and heat it on stove again.
24 May 2007 /  #4
I know - you mean a slightly different style of preparing the dough.
Here it is form the Polish cook book:
10 dkg (0,1 kg) of flour
1 egg
1 1/4 of milk
make the dough from flour, water and an egg
chop into pieces with the knife
sprinkle with some flour
boil in water, drain (my mother used to boil it in milk - I usually dilute milk with water, because I find it too thick)

Pour hot milk over it
You can make it without an egg.

OP chezy  
25 May 2007 /  #5
Thank you Miranda! :)


one more question...recipe says 1 1/4 of milk. Is that 1 1/4 cup? Liter? gallon?
25 May 2007 /  #6

sorry, I still think in metric system.

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