Kleeter soup

Ingredients for 4 servings:

• 250 g flour
• 1 egg(s)
• some water, maybe
• 1 tsp, leveled salt, but flattened!!!
• 1 liter of milk
• n. B. sugar

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

East Prussian sweet milk soup (pastry)

The flour is mixed with the egg and enough water to form a very viscous batter that falls in long “cones” from the spoon when lifted. It shouldn’t be so runny that it runs, but it shouldn’t be lumpy or crumbly either. Then the milk is heated in a saucepan. When it’s really hot, take a tablespoonful of batter at a time and repeatedly spread blobs (= “klieter”) of it into the hot milk. Do this – as quickly as possible – until all the batter is used up. Now let the whole thing simmer for about 5-10 minutes over low heat – do not let it boil! Then the soup is brought to the table and sweetened individually with sugar by each person. This recipe comes from my great-grandparents in East Prussia. So it’s a recipe from the pre-war era, if not even older. Generations of children in my family grew up with it.