Search
  • Eat, Darling, Eat
    • Sep 6, 2017

Milk Lapsha

Updated: Apr 14

(by Dunya Ahrns)


Russians cook for crowds. If you're not feeding 100 people, you'll have to get out your calculator.)

3 gal. milk

1 qt. half & half

2 to 3 lb. butter

12 to 15 sugar cubes

salt to taste

1 large chashka (an approximately 3-qt. stainless steel bowl) of lapsha noodles (to be found with your nearest Russian friend, or basically egg noodles), plus optional 3 handfuls

In a large double boiler with lid, pour in milk, half & half, butter (adjust the amount to the richness you desire), salt, and sugar cubes.

Raise heat to high but not boiling.

Add 1 full chashka of lapsha noodles, and stir occasionally—if too thin, then add the additional noodles.

(Milk lapsha is thick and not soupy.)

Simmer for about 1 hour, until noodles are distributed evenly (not all floating on top) and soup is thickened.

Turn off heat and let sit until ready to serve.


Recent Posts

See All

Tennessee Corn Pone

(by Dana Aber-Torres) (adapted from Laurel’s Kitchen, with Gwen Aber’s notes) 4 c. very juicy seasoned beans such as pinto or kidney beans (I think we probably used dried beans, but canned beans would

Spaghetti Bolognese

(by Esme Michaela) 1 – 2 T. olive oil 1 small onion, chopped 2 cloves garlic, chopped or crushed 1/2 red bell pepper, chopped big handful of chopped fresh herbs (mix of rosemary, oregano, basil, thyme

Shepherd's Pie

(by Emily Berry) 2 Oxo beef bouillon cubes 1/2 pint boiling water 4 t. Bisto gravy granules 1 lb. chopped beef 1 onion, diced 14 oz. can baked beans 5 large potatoes, peeled and cut into quarters. 1 T