Estonian Milk Soup With Pasta Shapes (Makaroni-Piimasupp)

“A version of this soup is probably made in many areas with a strong agricultural heritage. My own mother made something very similar, but with "leistinukai" (like spaetzle) instead of pasta. This is a simple but comforting soup. From the wonderful Pille and her blog, nami-nami.”
READY IN:
17mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 500 ml water (2 cups)
  • 1 teaspoon salt
  • 100 g short pasta (1 cup)
  • 750 ml whole milk (3 cups)
  • 1 generous pinch sugar
  • 1 tablespoon butter

Directions

  1. Bring the water to a vigorous boil, add the salt and the pasta. Reduce to a simmer, then cook for 5 to 7 minutes, or until the pasta is al dente.
  2. Add the milk, stir and cook for a few minutes longer, until the milk is hot and the pasta is fully cooked.
  3. Season with the sugar and more salt, if necessary. Stir in the butter and serve.

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