Estonian Milk Soup (Piimasupp)
A rustic and surprisingly comforting soup that blends creamy milk with tender, earthy vegetables.
Free, no account needed.
Did you cook it? Add your photo
So it lives in your cookbook with your story, not mine.
Add my photo
40 min
Easy
Estonia
4 servings
The story behind
I honestly thought the idea of a milky vegetable soup was a bit wild until I actually sat down with a bowl of it. It’s like a quiet afternoon in the countryside captured in a dish. It’s not trying to be fancy; it’s just pure, simple comfort. It reminds me of those moments where you realize the most basic ingredients often make the best memories.
Instructions
-
1Start by boiling the potatoes and carrots in the water with a pinch of salt until they are nearly tender.
-
2Once the veggies are ready, slowly pour in the milk so it integrates smoothly.
-
3Add your smoked fish or meat; this is what gives the creamy broth its depth and soul.
-
4Keep it over medium-low heat. Whatever you do, don't let it reach a rolling boil or the milk might separate.
-
5Ladle it into a bowl while steaming hot and take a moment to enjoy that silky texture.
Share this recipe
Rate this recipe
Sign in to the app to rate
You might also like
🍊
Save this recipe to your Zest
Add photos when you cook it, write your story, and share it with a Moment Card.
Create my free account