Milk Soup with Sago
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- butylka (bottle) milk
- stakan white sago
- funt (~1 glass) sweet almond (optional)
- ложка (spoon) butter
- cup rosewater
- vershok cinnamon
- lumps sugar
Instructions
- Soak sago, drain; scald in boiling water to half-done, drain and refresh.
- Cook in milk boiled with cinnamon and butter; add optional almond, sugar and rosewater.
- Cook until done without letting the sago overcook.