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Akhudzrtsa — Abkhazian Millet Soup

An out-of-the-ordinary thick soup for a hearty, tasty meal. Abkhazian cuisine has many dishes built on dairy and grains — corn and millet (foxtail millet), thanks to the Abkhazians' long history of farming and cattle-raising. This recipe — Akhudzrtsa, a millet soup I brought back from one of my trips south — is great for kids and anyone who loves milk-based cooking.

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Ahudzrtsa - Millet soup
Ahudzrtsa - Millet soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 23 % 3 g
Fats 15 % 2 g
Carbohydrates 62 % 8 g
62 kcal
GI: 25 / 0 / 75

Cooking method

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Caloric content of the products possible in the composition of the dish

  • Whole cow's milk - 68  kcal/100g
  • Milk 3.5% fat content - 64  kcal/100g
  • Milk 3.2% fat content - 60  kcal/100g
  • Milk 1.5% fat content - 47  kcal/100g
  • Concentrated milk 7.5% fat content - 140  kcal/100g
  • Milk 2.5% fat content - 54  kcal/100g
  • Millet groats - 335  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g

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