Zatsirka milk soup

Put the flour in a bowl, crack in the egg and add a pinch of salt and 2–3 tbsp of water. Rub between your fingers until you get crumbs the size of rice grains.

Shake the crumbs in a coarse sieve to get rid of loose flour.

Bring the milk to a boil over medium heat, stirring. Add a pinch of salt and the sugar.

Milk boils over in seconds — don't leave the stove.

Sprinkle in the crumbs in a thin stream, stirring all the time. Lower the heat and simmer for 5–7 minutes until the soup thickens.

Ladle into bowls and add a knob of butter to each. Done!