Ahudzrtsa - Millet soup

Name: Ahudzrtsa - Millet soup
Total time: 2 h 20 min
Yield: 6
Ingredients: 3 cup Milk; to taste Salt; 2.5 cup Water; to taste Sugar; 100 g Millet

An extraordinary thick soup for a hearty and tasty lunch. In Abkhazian cuisine there are many dishes where dairy products and cereals are used for cooking: corn, millet (chumiza). This is due to the fact that the Abkhazians have been engaged in agriculture and cattle breeding since ancient times. This culinary recipe - Ahudzrtsa - millet soup, which I brought from my next trip to the south, is suitable for both children and all lovers of dairy cuisine.

41

1193

Ursula Watson

Author of the recipe

Calories

124Kcal

Protein

6gram

Fat

4gram

Carbs

16gram

*Nutritional value of 1 serving

Ingredients

Servings: 6

3cup

to taste

2.5cup

to taste

100g

Step-by-step preparation

Cooking time: 2 hr 20 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6

Comments on the recipe

Aster

20.10.2023

4.9

I’ll try to cook Abkhazian porridge, I generally like their cuisine! And I’ll post the photos in a couple of days, in case they come in handy for someone.

nadini

20.10.2023

4.8

Dee, thanks for your visit. It will be interesting to see how you get on.

Aster

20.10.2023

5

It turned out delicious. I just want to note that from the proposed amount of products you get about 4 servings.

✿AkT®iS@✿

20.10.2023

4.8

Damn, you killed me! Ahudzrtsa - millet soup, brought by me from another trip to the south. I understand bringing a recipe for burritos or nachos from the south, but porridge?! Ordinary millet milk porridge, which is prepared in kindergartens all over Russia? Hmm... something is clearly wrong with the cooks...

nadini

20.10.2023

4.9

✿AkT®iS@✿, somehow it happened))) It’s not my fault that in Abkhazia they cook Russian millet porridge

✿AkT®iS@✿

20.10.2023

4.6

Yeah) they just call it an unpronounceable word. But in general, the porridge is very tasty! My grandmother often made it for me when I was a child. I thought it was healthier than semolina (and by the way, I was right)).