Ahudzrtsa - Millet soup
Composition / ingredients
6
Servings:
Step-by-step cooking
Step 1:
Step 2:
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Step 6:
Such food turns out to be quite dietary.
Go through the millet, wash it, five or six times, rubbing it with your hand, as they often sell very contaminated cereals in stores. Fill with cold water and leave for an hour and a half so that the millet swells. Then we throw the grits on a sieve and fall asleep in boiling water. Salting water (as many are used to doing) is not necessary! Cook until fully cooked (do not forget to periodically remove the foam). Pour warmed milk into the cooked grits and add sugar and salt to your taste. Mix everything well and let our soup cook for another five to seven minutes. Turning off the fire, cover the soup and let it brew.
If you want, you can add butter to the soup.
Bon appetit!
Go through the millet, wash it, five or six times, rubbing it with your hand, as they often sell very contaminated cereals in stores. Fill with cold water and leave for an hour and a half so that the millet swells. Then we throw the grits on a sieve and fall asleep in boiling water. Salting water (as many are used to doing) is not necessary! Cook until fully cooked (do not forget to periodically remove the foam). Pour warmed milk into the cooked grits and add sugar and salt to your taste. Mix everything well and let our soup cook for another five to seven minutes. Turning off the fire, cover the soup and let it brew.
If you want, you can add butter to the soup.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Millet groats - 335 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
