Difference between revisions of "Millet soup"
m ((Minor) Code cleanup. Report a problem) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (6 intermediate revisions by the same user not shown) | |||
| Line 1: | Line 1: | ||
| − | + | ||
== Description == | == Description == | ||
| Line 11: | Line 11: | ||
| − | == | + | == Procedures == |
# [[Milk]] diluted with [[water]] is boiled. | # [[Milk]] diluted with [[water]] is boiled. | ||
| Line 18: | Line 18: | ||
# [[Butter]] ans pound kurt are added, the lid is closely put on and the dish is left for 5–7 minutes to stew. | # [[Butter]] ans pound kurt are added, the lid is closely put on and the dish is left for 5–7 minutes to stew. | ||
| − | [[Category:Kazakh | + | [[Category:Kazakh cuisine]] |
| − | [[Category:Kazakh | + | |
| + | [[Category:Kazakh cuisine]] | ||
| + | [[Category:Soup Recipes]] | ||
[[Category:Millet Recipes]] | [[Category:Millet Recipes]] | ||
| − | |||
Latest revision as of 14:37, 15 July 2012
Description
Ingredients
Procedures
- Milk diluted with water is boiled.
- Flour is slightly fried with butter and diluted with hot water.
- This mixture is poured in the boiling milk, cleaned millet is added and boiled during 10– 15 minutes on slow fire to softnes.
- Butter ans pound kurt are added, the lid is closely put on and the dish is left for 5–7 minutes to stew.
