Updated: Mar 1
(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.