Milky cracked wheat soup Calories

Cook the cracked wheat in water until tender before adding the milk. Then lower the heat and stir regularly, especially across the bottom of the pot; a gentle simmer helps keep the milk from scorching or boiling over.

Milky cracked wheat soup is made in Turkish home cooking, but it is not tied to only one locality. Similar wheat-and-milk soups appear in different regional and family traditions, with variations in seasoning and consistency.

Milky cracked wheat soup uses yarma, meaning cracked or hulled wheat kernels, rather than wheat flour. The size and preparation of the kernels can vary, so cooking time depends on how quickly that particular yarma softens.

Yes, bulgur can be used, but the soup will not have exactly the same texture as one made with yarma. Bulgur is usually parboiled and cooks differently, so add it according to its package directions and watch the consistency.

Milky cracked wheat soup is commonly made savory, though some cooks prepare a sweet version. For a savory bowl, season with salt and herbs; for a sweet variation, use sugar instead of savory seasonings.

Butter and dried mint are useful additions to savory milky cracked wheat soup. Stir them in near the end of cooking or spoon the seasoned butter over each serving so the herbs remain aromatic.

Yes, milky cracked wheat soup usually thickens as it stands because the wheat continues to absorb liquid. When reheating, stir in a little milk or water until it reaches the consistency you want.

You can freeze milky cracked wheat soup, but its milk may separate and its texture may turn grainy after thawing. Freeze portions in airtight containers, thaw them in the refrigerator, and stir well while reheating.

Serve milky cracked wheat soup with bread, a simple salad, or a small portion of pickles. Since the soup contains both wheat and milk, a light side is usually enough to make it a satisfying meal.