There is almost no traditional soup to which we do not add some sort of thickener. This is done because the thickener gives density and completeness to the soup itself on the one hand and on the other - to hide some small flaws of the dish.
There are mainly two types of egg and milk thickeners - the so-called boiled thickener and the ordinary thickener with yoghurt and egg yolk.
The advantage of the boiled thickener is that the eggs are heat-treated and therefore it is considered safe and are widely used in school cafeterias and kindergarten cafeterias.
It is prepared with 1 egg, 1 tbsp. of flour and 1 cup of yoghurt. The products are beaten well and the mixture is gradually heated on a heated hob while the mixture is constantly stirred. Then the soup is added, boil for 1-2 minutes with it and remove the pan from the heat. The only disadvantage of this thickener is that it makes the soup not very long lasting.
The traditional thickener with egg yolk and yogurt is not subjected to heat treatment. In that case 1-2 yolks are beaten with 1/2 cup of yogurt, then are diluted gradually with a little broth from the soup. When the thickener is tempered, it is gradually added to the soup. This thickener is typical for meatball soup or aromatic chicken soup.
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