Milk Soup (in Polish: ‘zoo-pah mleh-tschnah’ ) is a savoury or sweet soup based on milk. Once very popular in Central and Eastern Europe, it’s is often enjoyed with noodles, dumplings, grains or sometimes even bread.
If you’re bored with your morning routine, this Polish-style Milk Soup with Drop Noodles is a great way to change things up.
For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.
Dairy-based soups were present in Polish cuisine for centuries. For those born during communism (or early years of transformation), milk soup brings back childhood nostalgia. It was one of the flagship meals served in preschool canteens, milk bars and other low-cost eateries.
I remember that among kids, there were just as many milk soup haters as devout enthusiasts (I was in the latter group).
Today, following the western trends, we’ve mostly abandoned milk soups in favour of breakfast cereals. Perhaps it’s worth making a step back to less-processed, homemade alternatives? Have a taste and decide for yourself.
Do you need any special ingredients or equipment to make this Milk Soup?
No, everything you need should be easily available at any grocery store.
For this recipe, it’s worth getting whole milk. Fat is a conductor of flavour, and since we don’t use many ingredients here, we need to get all the flavours we can. Go for raw or pasteurised milk, skip the UHT.
What should you serve with this Milk Soup?
Milk soups like this one are usually enjoyed for breakfast, therefore there are no sides necessary. If you
Serve it with a cup of hot beverage, such as tea or coffee.
Can you make this Milk-based Soup another way?
Yes, you can – here’s what you could do:
In this recipe, the soup is made with drop noodles (‘lane kluski’) – but other popular options include:
- Different types of noodles/dumplings: batter noodles (‘kluski kładzione’), grated noodles (‘zacierki’), kluski noodles (‘makaron jajeczny’)
- Grains, typically rice or semolina (‘kasza manna’)
- Pasta: smaller shapes work better here.
Drop Noodles – shape and texture
The more flour you add to the batter, the harder the noodles will be – but the easier it is to shape them.
On the other hand, if you add less flour to the batter, the dough will be thinner and the resulting noodles will be very fine. With a very runny batter, the consistency of the soup will be more like a thin custard.
This soup can be savoury or sweet – it’s up to you. If you have a sweet tooth, simply add some 3 tablespoons of sugar (or more) when cooking milk. Sprinkle some ground cinnamon into your Milk Soup for a flavour boost.
What diets is this Polish-style Milk Soup suitable for?
This recipe is suitable for vegetarians.
Typically, Milk Soups are recommended for children, or those struggling with sickness. They’re easy to swallow and digest.
How long can you keep this Milk Soup in the fridge?
Once you serve this soup, don’t keep it out for longer than 3-4 hours.
To store any leftovers, pour the soup over to a container with a lid and refrigerate for up to 2-3 days.
Can I freeze this soup?
I wouldn’t recommend freezing this recipe.