Egg Barley (for soup)
From
Ben Collver@1:18/200 to
All on Sat Oct 17 10:35:52 2026
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Title: Egg Barley
Categories: Condiments, Soups, Ukrainian
Yield: 1 Batch
1 Egg
1/4 ts Salt
Flour
Beat the egg with the salt slightly and add enough flour to make a
very stiff dough. Knead it into a hard ball and erate on a coarse
grater. Toss the shreds lightly on a board and let them dry for
several minutes. Drop gradually into a boiling soup or milk, stir,
and cook 5 to 8 minutes, or until done. These quick noodles may be
made in a larger quantity and dried thoroughly, then stored for later
use.
[Sounds similar to schnitzel.]
Recipe by Savella Stechishin
Recipe FROM: Traditional Ukrainian Cookery, 1976
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