Milk soup with pasta, so tender, with a piece of yellow butter melted on top, inevitably takes us back to childhood. Someone did not like milk foam, and someone fought for the right to eat it, you could add words from pasta-letters while the soup cooled down or add sugar to your liking while mom did not see.

In fact, it was not in vain that Soviet nutritionists so diligently instilled in us a love for this supposedly ancient Roman dish, because it is rightfully considered an excellent dietary breakfast. Even with added sugar, milk soup is much more nutritious and healthier than modern breakfast cereals and muesli.

To prevent the soup from curdling, add 1 tbsp to the already warm milk before it boils. sugar (per 1 liter). The fresher the milk (and the lower its acidity), the less foam (curdled protein) will be in the soup. It is not recommended to boil milk for a long time, so as not to destroy vitamin C, calcium and phosphorus contained in it. Therefore, the remaining time immediately after boiling, the soup should languish over low heat.

To prevent curdling of milk, it is recommended to add a tablespoon of sugar to 1 liter of milk before boiling it. Milk is boiled in enameled or stainless steel pots; ceramic and earthenware pottery is also suitable for this purpose. Do not use copper and iron utensils. Copper and iron contribute to the oxidation and spoilage of milk fat.

How to cook milk soup with pasta - 16 varieties

It will be easier and faster to cook a dish in a slow cooker, the soup will definitely not burn and run away, so this recipe is suitable for those who are in a hurry, are constantly distracted, as well as for novice cooks.

Ingredients:

• 1 l. milk (fat content to taste)
• 100 g vermicelli "cobwebs"
• 1 tbsp butter
• 1 st. l. granulated sugar
• salt to taste.

Cooking:

Pour milk into the multicooker bowl, set the “multi-cook” program - 130 degrees for 5 minutes, you can open the lid to avoid boiling 100%, add sugar. Then add the vermicelli, salt and simmer on the "milk porridge" mode (usually it is 10 minutes). If there is no such program, immediately set the “milk porridge” mode and pour the noodles into cold milk, and at the end of cooking, try to see if the noodles are hard, you may need to set the program again and “keep” the soup incomplete. Put the butter at the very end, before serving.

This kind of milk soup will delight you with a double portion of protein and will keep you feeling full for a long time, especially for athletes and sportswomen.

Ingredients:

• 1 l. milk (fat content 1-2.5%)
• 50 g egg noodles (udon or other)
• dill, parsley to taste
• salt, pepper to taste
• 1 boiled egg
• small onion and carrot
• vegetable oil for frying.

Cooking:

Wash and peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater. Saute prepared vegetables in a small frying pan for 5 minutes, until golden brown. You can then transfer them to a strainer to drain excess fat. Then bring the milk to a boil.

Milk can spoil and lose everything beneficial features in contact with iron and copper, so it is best to cook milk soup in enameled or steel dishes. Make sure there are no chips inside your saucepan.

This will take no more than 10 minutes, so try not to be distracted, the milk runs away quietly and quickly. While the liquid boils, finely chop the washed greens and pre-boiled hard-boiled egg, not forgetting to look at the stove. As soon as the milk begins to rise, reduce the heat to medium (3-4 division) and pour finely broken egg noodles into the soup. Boil for 10 minutes, testing for readiness. At the end of cooking, add greens, vegetables and an egg.

soup with homemade noodles it will be tastier and healthier than with a store-bought one, because you can additionally enrich the dough with products with increased nutritional value: rye or flax flour, egg, bran.

Ingredients:

• To make homemade noodles:
• Flour 200 g (+50 g for dusting the table), use any flour mixed with premium flour in a ratio of 1:3 or 1:1
• water 5-6 tbsp.
• egg - 1 pc.
• salt - to taste.
• For soup:
• 0.5 l water
• 0.5 l milk
• sugar, salt, butter to taste

Cooking:

Let's prepare the noodles first. The flour is carefully sifted through a sieve onto the table, you should get a mound. Mix the egg with salt and water, pour the mixture into the center of the flour slide. Knead the dough: it should not stick to the table and hands, but should easily roll into a ball. Let the ball rest for half an hour under a dry, clean towel. Then roll out the dough as thin as possible (2-3 mm), bringing the shape of the layer closer to a rectangle.

You can cut the noodles with a special tool, roll the layer into an elastic roll, sprinkling with flour, cut it into spirals, or just carefully cut the noodles on the eye with a sharp knife. Noodles can be dried for a couple of hours or use fresh (cook faster).

The soup is cooked according to the same scenario: bring the milk mixed with water and sugar to a boil, add the remaining ingredients, cook for 7-12 minutes on medium mode.

The classic Bashkir recipe does not use exactly pasta, but the so-called “umach” (umoch, umas) or mash, but simply: dough mashed in the palms to crumbs.

Ingredients:

• For the mind:
• 1 cup water (or 0.5 cup water and 1 egg)
• 0.5 tsp salt
• 1.5 cups flour
• For soup:
• 2 glasses of milk
• 2 glasses of water
• 1 large potato
• greens to taste
• salt to taste.

Cooking:

Peel potatoes, cut into small cubes and boil in salted water. While the potatoes are cooking, prepare the umach. Mix water with salt (or egg) and pour into the sifted flour. Knead the resulting dough until smooth, then grind it in your hands with quick movements until you get not very small sausage crumbs.

To prevent lumps from sticking together, it is convenient to put the grout in a sieve and periodically shake it with flour.

Bring milk to a boil, combine with almost ready potatoes and water, add umach, cook for about 8 minutes, at the end add butter and herbs to taste. You can experiment - add a crushed clove of garlic or a pinch of turmeric, mix well before serving.

Highly unusual taste has this variation of the soup. Spaghetti made from buckwheat flour can be found in sushi products. And also not so long ago, Russian manufacturers also began to delight us with various varieties of healthy pasta, including buckwheat. You can replace such pasta with buckwheat, the soup will be similar in taste and very healthy.

Ingredients:

• 3 glasses of water
• 1 cup low fat milk
• processed cheese 20 g (read the packaging, it should not be written “cheese product”, but “cheese”)
• salt, pepper to taste.

Cooking:

Boil buckwheat noodles in water until semi-hard. If you took buckwheat instead of pasta, sort it well, rinse and soak for 15 minutes, then cook until tender. Pour milk into boiling water, bring to a boil. Turn off the stove and add finely chopped cheese until it is completely dissolved. Salt, pepper, pour on plates.

Thin egg tagliolini and ham add an Italian touch to the soup. Scallop is a powerful aphrodisiac, so this dish deserves to be the beginning of an unforgettable dinner.

Ingredients:

• sea ​​scallops 0.5 kg
• 0.7 l milk
• green pea frozen, 200 g
• tagliolini 200g
• 3 thin slices of ham (like prosciutto)
• 1.5 l vegetable broth
• butter, 2-5 tbsp. l. (for frying)
• couple of fresh green onions
• 100 g dry white wine
• salt, pepper, parsley - to taste.

Cooking:

Let's prepare the seafood: you need to cut the scallops in half, salt and pepper. Then combine the prepared vegetable broth and milk, bring to a boil, salt to taste. Now you can add the pasta and peas, bring to a boil again and cook for 8 minutes.

While cooking the pasta, let's do the scallops again. Lightly fry the chopped green onions in the heated butter over low heat. Add scallops, fry them on each side for a little less than a minute. Pour white wine into the scallops with onions, put the ham in the same place, hold over medium heat for 3 minutes. Transfer the contents of the pan to a saucepan, check the saltiness, pepper, garnish with chopped parsley before serving.

Veganism is gradually becoming the norm for many people, and for some it is the only possible way of eating for health reasons, so this version of the recipe is a necessary thing in the piggy bank of a sensitive and hospitable hostess.

Ingredients:

• 1.5 l soy milk
• 1 st. l. flour (soy, flaxseed or regular)
• tofu 175 g
• small onion and carrot, 1 medium potato
• vermicelli (for example, healthy amaranth) 70 g
• sunflower oil for frying
• herbs, salt, pepper - to taste.

Cooking:

Pour 0.2 l. soy milk, add flour - it should swell, in about 30 minutes. Meanwhile, sauté peeled and chopped onions and carrots for vegetable oil 5 minutes over medium heat. Peel the potatoes, cut into cubes, put to boil, 5 minutes before the readiness to add vermicelli, cook for another 7-9 minutes.

Tofu cut into slices about 7mm thick, fry in vegetable oil on 2 sides until golden brown. Boil the remaining milk, combine with vegetables, noodles, tofu, flour, mix well. Salt, pepper, garnish with herbs. It will be delicious to add a little ground nutmeg.

Dumplings - almost the same pasta, but with the addition of potatoes. The taste of this soup will pleasantly surprise you.

Ingredients:

• 3 pcs. medium potatoes
• 1.5 st. milk
• 0.5 st. water
• butter, salt, pepper (dried vegetables from universal seasoning) to taste.
• 3 art. l. flour

Cooking:

Boil one potato in its uniform, remove it from the water and let it cool. Peel the remaining two, grate on a fine grater. The juice must be squeezed well. Peel the boiled potato, chop and combine with grated potatoes and flour, salt.

Form dumplings - roll up a sausage and cut into 2 cm pieces, or make flattened balls from the potato mass. They must be boiled in water for 10-15 minutes, then pour in the milk, bring to a boil, simmer for another 5 minutes over low heat. Pepper before serving, add oil.

Another free interpretation of pasta is starched pancakes, they will turn out thin and not torn from the edges, so they make beautiful noodles.

Ingredients:

• For pancakes:
• Half glass of milk
• 1 egg
• 100 g starch (any)
• 2 tbsp. l. sunflower oil
• 1-2 tsp Sahara
• For soup:
• 0.5 l milk
• 2 tbsp. l. Sahara

Cooking:

Start by making pancakes, mix all the ingredients in a metal or glass bowl.

The egg and butter should be at room temperature in order to beat them faster, getting beautiful bubbles that make the pancakes delicate

Mix everything until smooth, the dough should be liquid. Immediately fry the pancakes from 2 sides, at a high temperature. It is better to take a smaller frying pan and do not try to make the pancake very thin.

It remains to boil the milk, meanwhile cutting pancakes into 1-2 cm strips, sugar. Add the pancakes just before serving so they don't go sour in the soup.

The classic recipe for such a soup is perfectly complemented by small pasta, such as ditalini or "stars" (the "spider line" will do), with them the soup will be more satisfying.

Ingredients:

• Herring or hake fillet, 0.5 kg
• 1 medium onion
• 1.5 liters of water
• 1 liter of milk
• 70 g pasta
• 2 tbsp. l. butter
• parsley root 20 g
• salt, allspice, bay leaf, dill - to taste.

Cooking:

Cut the fillet into 3 parts, add water, bring to a boil, add salt, pepper, bay leaf, cook over medium heat for 10 minutes. Finely chop the onion, parsley root (if fresh), add to the boiling broth.

Then add pasta, calculate the cooking time, comparing it with that indicated on the package (10 minutes), at the very end add hot milk, butter, boil everything together for 5 minutes. Sprinkle with dill before serving.

it healthy dish even the most fastidious children will like it, due to its sweetness, it is not for nothing that it is recommended for kindergartens. Pasta can be replaced with any cereal: millet, rice, corn grits.

Ingredients:

• 1 st. milk
• 0.5 st. water
• 1 tbsp Sahara
• 1 tsp melted hot butter
• 150 g pumpkin pulp
• 20g letter or star pasta
• a pinch of salt, cinnamon - to taste.

Cooking:

Cut pumpkin pulp into as small cubes as possible. Bring milk with water and sugar to a boil, add pumpkin. Cook over medium heat for 10 minutes, then add the pasta, cook for another 5 minutes, salt to taste, you can add cinnamon, pour in the oil before serving.

Most tasty soup it turns out with chanterelles, but champignons, and white ones, and any dried mushrooms, which will need to be pre-soaked for 3 hours. Vermicelli is good to find from coarse flour or amaranth.

Ingredients:

• fresh mushrooms 0.4 kg
• 1 medium potato
• 1 liter of milk
• 1 small onion
• pepper, ginger, paprika, garlic, salt - to taste
• vegetable oil for frying (for example, camelina)
• 1 tsp butter in portions.

Cooking:

Cut the mushrooms, cook for 20-30 minutes, then set the mushroom broth aside. Saute the onion for 3 minutes over medium heat. Cut the potatoes into cubes, combine the milk with the broth, put the potatoes in it, cook for 5 minutes, then add the vermicelli. Cook until cooked, add spices and salt, before serving - butter.

Another light protein soup for lunch or dinner, for all its benefits and unusual appearance, is very tasty.

Ingredients:

• green peas (frozen or fresh, canned will not work) 0.4 kg
• 1 liter of milk
• water for cooking
• 2 yolks
• 2 tbsp. l. flour
• 2 tbsp. l. small pasta (like shells)
• 2 tbsp. l. liquid butter
• salt, pepper, croutons to taste.

Cooking:

Boil water, pour washed peas, boil for about 20 minutes. It should boil soft, because then it needs to be rubbed with a sieve (or pureed with a blender).

Pour in pea mash 0.5 l of milk, bring to a boil, gradually pouring flour and avoiding the formation of lumps. Then reduce the heat and cook for another 7 minutes, add the pasta and cook again for 7 minutes. Take the rest of the milk and beat with the yolks, salt and butter. Pour the egg mixture into the soup, cook for another 1 minute.

Minestrone is an Italian soup made from fresh vegetables, adding milk and pasta to it, you get a new, more satisfying and tender dish.

The secret of the taste of a restaurant minestrone lies in the slow but thorough frying of vegetables, some of which are then mashed to thicken the soup.

Ingredients:

• 1 young squash (zucchini)
• 1 medium carrot
• 1 medium potato
• 200 g tomatoes
• 200 g red and green bell peppers (together)
• garlic clove
• 1 small onion
• small pasta (for example, horns) 50 g
• 1 liter of water
• 1.5 st. milk
• vegetable oil for frying
• basil, salt, pepper, parmesan - to taste.

Cooking:

Prepare vegetables: wash, peel and cut into 1 cm cubes, except for pepper - cut it into thin strips. Peel the tomatoes, cut into small pieces. Cut the garlic into thin slices.

Heat the oil in a thick deep frying pan or a thick-bottomed saucepan, without heating it to a smoke. First, simmer the onions and carrots over medium heat for 5 minutes. Next, add garlic and pepper, fry everything together for another 5 minutes, stirring occasionally. Then add the zucchini, if required, pour in more oil, fry again for 5 minutes. At the very end, put the tomatoes.

Part of the vegetables can now be set aside and made a homogeneous mass, which must then be placed back into the pan. Then cold water is poured into the container where the vegetables were fried, brought to a boil, milk, potatoes are added, again we wait for it to boil. Reduce the heat and then simmer for 15 minutes, at the end add the pasta and cook for another 5 minutes, turn off the stove and the soup will come to readiness under the lid.

The highlight of this dish is actually ... dried apricots. Such a presentation will definitely not leave indifferent people at the table.

Ingredients:

• vermicelli 100 g
• milk 0.75 l
• 50 g dried apricots
• salt, sugar, cinnamon, butter - to taste.

Cooking:

Put the milk with sugar to a boil, then reduce the heat, add the noodles and cook until tender. Soak dried apricots in warm water for 10 minutes, rinse and chop finely. At the end, add butter, dried apricots and spices. You can decorate before serving with nuts, raisins.

For those who should have come out of childhood a long time ago, but it just doesn’t work :) But seriously, this recipe comes from Germany and has a very unusual, memorable, bright taste.

• Ingredients:
• 0.5 l beer
• 0.5 l milk
• water, vegetable oil for cooking and jakri pasta
• 2 eggs
• 3-5 tbsp Sahara
• wheat pasta (can be large, tubes) - 100 g

Cooking:

It is best to take unfiltered light beer, preferably in a bottle, produced in the Czech Republic or Germany. So the soup is guaranteed not to have an extraneous unpleasant aftertaste, which usually appears when using local cheap beer.

Put the milk to boil. Boil macaroni separately in salted water, then fry until golden brown. Whisk eggs with sugar and beer and pour into hot milk. Before serving, let the soup cool to a warm temperature, garnish with green onions, if desired.

Pasta has long been a popular everyday product and a real lifesaver for housewives. From them you can quickly prepare hearty and delicious food, simply by boiling the semi-finished product until fully cooked. There are many types of pasta: vermicelli, spaghetti, noodles, horns, shells and others. They are made from different ingredients (in particular, from different flours) and have different taste properties.

One of the famous pasta dishes is milk soup. It is delicious and nutritious, loved by adults and children. But before you cook milk soup, you need to decide on its recipe and understand what are the features of preparing such a delicacy.

Secrets of cooking milk soups

Soup with milk has a long history, it was prepared by the ancient Romans. At that time, there was no vermicelli and its role was played by pieces of coolly mixed, unleavened dough. True, in the old days the dish had a ritual meaning and was one of the symbols of reconciliation.

As you might guess from the name, the basis of the dairy treat is milk. You can use the whole product, or dilute milk powder with water. In its absence, it is possible to use even condensed milk diluted with a sufficiently large portion of the liquid.

As a rule, a cow's product is used for milk soups, although goat's milk is also suitable. It is best to take a fresh, boiled, or store-bought, pasteurized ingredient.

Almost all types of pasta (like cereals) are poorly boiled in milk, so they must first be boiled in water until half cooked. Vermicelli or durum wheat horns should not be combined with milk until they are almost completely cooked.

Vanillin can be added to the milk and pasta delicacy - this will make the dish more fragrant. To improve the taste, butter is used, but it must be put after cooking, when the soup is poured into plates.

This dish is quite high in calories, if you need to slightly reduce the nutritional value, you should use store-bought skimmed milk (with 0% or 1% fat content).

In principle, cooked pasta and milk are two independent, ready-to-eat products, so they can be combined and stirred just before serving. But if you boil the vermicelli a little in a milky liquid, it will turn out tastier.

How to cook milk soup: simple and quick recipes

A sweet milk-based soup can become a full meal or snack. Cooking it is not at all difficult, especially since there are a lot of recipes. The most popular are those that allow you to quickly and easily transform pasta and dairy into a tasty and nutritious dish.

Classic milk soup

To prepare such a delicacy, you will need:

• 1 liter of milk
• 100 grams of pasta
• 1 pinch of salt
• 1 pinch of sugar
• 20 grams butter (to taste)

Pour some cold water into the pot where the soup will be prepared. It should be enough so that the liquid is about 1 centimeter above the bottom. Then the container is put on fire and milk is poured into it. It needs to boil. As soon as foam forms, the product is mixed (so as not to burn). As soon as it starts to rise (the foam will increase in volume), reduce the heat to a minimum and pour salt and sugar into the milk.

If it is decided to add vanillin for flavor, it is placed along with the rest of the spices. By the way, salt and sugar are not essential components of the dish, but they make its taste more expressive and pleasant.

In a separate container, the pasta is boiled in a sufficient amount of water. They should stay in boiling water for no more than 5 minutes (until half cooked), then the product is removed and leaned back into a colander.

When the milk has boiled for a couple of minutes with salt and sugar, vermicelli or horns are put in it, everything is stirred and boiled over medium heat for 5-6 minutes, then it is turned off and covered with a lid. The soup is ready for use immediately after the end of cooking, but it is better to let it brew so that the dish becomes more aromatic and as rich as possible.

In the delicacy poured on plates, you need to add butter. If the dish is decided to be eaten cold, it is better to refuse such an additive.

Dairy in a slow cooker

If you have a slow cooker at your disposal, you can make soup from milk and horns in it. This is a great solution when you need to quickly cook something hearty and tasty. To make this delicacy, you need:

• 500 grams of milk
• 40 grams of sugar
• 1 pinch of salt
• 20 grams of butter
• 80 grams of noodles (preferably thin, also called "cobweb")

Pour milk into the container of the multicooker and boil, setting the device to the “Multipovar” program (you can also use another one) and a temperature of 160 degrees. Sugar, salt and oil are added to the boiling liquid. Then you need to let the mixture boil for another 2-3 minutes. After that, the noodles are put in and the kitchen appliances are put on the “Milk porridge” program (specify the time of 6-7 minutes).

When determining the cooking time of the soup, you need to focus on the period of cooking vermicelli. As a rule, you can find out if you read the information on the packaging of the semi-finished product.

Hearty milk soup in a slow cooker

With the help of a slow cooker, you can cook an unusually tender, hearty and fragrant soup. This requires the following ingredients:

• 1 liter milk (preferably whole milk)
• 20 grams of butter
• 1 tablespoon sugar
• 100 grams of durum wheat pasta
• 1 pinch of salt

The container of the multicooker must be greased with oil (the remains of the product are left in the container), then pour milk into it and add salt and sugar. It is necessary to set the "Multi-cook" mode and immediately after the mixture boils, pour in the pasta.

Then you should switch to the "Milk porridge" mode and set the cooking time to 10 minutes. When the slow cooker turns off, it is advisable to let the dish brew for another 15 minutes, and then open the lid and divide the delicacy into portions.

A great addition to milk soup is rich pastries, sweet fruit salad (without grapes) or jelly. Since the dish is prepared very simply, even a novice hostess can cook it.

Read also

Light milk soup with pasta is especially liked by the smallest gourmets. Such a first course turns out to be satisfying, it is prepared quickly, and it includes only simple, affordable and inexpensive products. Children's milk soup can be offered already to babies over 1 year old.

Composition of products:

• 1 liter of medium fat milk;
• 100 g pasta;
• table salt and granulated sugar to taste;
• butter.

Let's do it step by step:

1. To prepare milk soup with pasta, the first step is to pour it into a saucepan cold water. Approximately 1 cm above the bottom.
2. Pour cold milk into the water.
3. Bring the mixture to a boil over low heat.
4. Pour in the pasta. Constantly stirring the base of the soup, cook them for 7 - 9 minutes until half cooked.
5. Cover the pan with a lid, remove from heat and leave for half an hour.
6. Add sugar and salt to taste.

Serve the finished soup with butter.

Step by step cooking in a slow cooker

Composition of products:

• half a liter of fresh milk;
• 3 art. l. small vermicelli;
• beet sugar to taste;
• butter.

Let's do it step by step:

1. In the kitchen assistant, set the “Multi-cook” mode for 5 minutes. Pour in milk. Bring it to a boil (at 160 degrees). For the same purpose, you can use the frying mode.
2. To prevent milk from escaping during the process, the walls of the device must be lubricated with butter.
3. Pour small vermicelli into boiling milk. Add sugar. Salt can also be used to taste.
4. Start the "Multipovar" mode for 10 minutes (at 110 degrees). You can use steam cooking by activating it for 2 minutes and then leaving the soup warm for another 2 minutes.
5. Add butter to the already prepared treat.

Step-by-step cooking in a slow cooker of the dish under discussion involves the use of precisely small vermicelli. If other pasta is used, the cooking time will need to be increased.

With added potatoes

Composition of products:

• half a liter of fat milk;
• 3 - 4 potatoes;
• 1 carrot;
• 1 handful of small vermicelli;
• 30 - 40 g of butter;
• salt;
• 1 bunch of parsley.

Let's do it step by step:

1. Root vegetables do not boil well in milk, so they should be cooked in a separate pan. To do this, the potatoes are peeled and cut into small cubes. Pour in water and leave for 10 minutes.
2. Carrots are cut into arbitrary small pieces.
3. Water is drained from potatoes. Shredded root crops are poured with a small amount of lightly salted water and boiled until soft.
4. Milk is brought to a boil separately. Ready-made potatoes and carrots are transferred to it. Vermicelli falls asleep.
5. The soup is cooked for another 8 - 9 minutes. Added to taste.

Chopped parsley, butter are added to the finished dish. The soup is infused under a tightly closed lid for another 10 minutes.

Children's milk soup

Composition of products:

• 1 full glass of filtered water;
• 1 st. medium fat milk;
• 1.5 dessert spoons of semolina;
• a small piece of butter;
• 1 table egg;
• 1 tsp granulated sugar;
• 0.5 dessert spoon of flour;
• salt;
• 1 tsp granulated sugar
• 1 handful of small vermicelli.

Let's do it step by step:

1. To cook milk soup for a child, the first step is to cook dumplings. To do this, 1/2 cup of water is brought to a boil, mixed with salt and soft butter. Semolina is poured into the mixture. It cooks like regular porridge.
2. The resulting mass cools down. Contents whipped to foam are poured into it raw egg. Flour pours in. The ingredients are thoroughly mixed. If the dough is not thick enough, you can add a little more flour. Blind from it miniature lumps.
3. In another saucepan, bring the mixture of milk and remaining water to a boil. Add salt and sand to taste.
4. Add semolina lumps to the future soup one at a time. You need to make sure they don't stick to each other.
5. When the dumplings float to the top, add small vermicelli to the soup. Cook the dish for a couple more minutes.

Close the finished soup with a lid and let it brew for 10 minutes.

Recipe like in kindergarten

Composition of products:

• 7 dessert spoons of thin vermicelli;
• half a liter of filtered water;
• salt (fine) and granulated sugar to taste;
• 40 g butter;
• 1.5 liters of milk.

Let's do it step by step:

1. To boil water. Pour vermicelli into it. Boil until soft and put on a sieve.
2. Bring milk to a boil in a separate bowl. Pour cooked pasta into it.
3. Boil baby milk soup for 3-5 minutes after boiling again.

Add sand, salt and butterfat to the finished dish.

How to cook with chicken

Composition of products:

• 150 g chicken breast;
• 2/3 st. milk;
• 3 dessert spoons of thin vermicelli;
• 1/3 dessert spoon of wheat flour;
• salt, granulated sugar;
• melted butter.

Let's do it step by step:

1. To cook milk soup with pasta and chicken, the first step is to defrost the bird, rinse it and get rid of the bones.
2. Move the fillet to a bowl. Pour in water and send to boil.
3. After boiling, cook chicken for about a quarter of an hour.
4. Remove the meat from the pan and grind with a blender. You can just finely chop.
5. Strain the broth and return to the pot. Will boil. Pour vermicelli, salt and sugar into it to taste. Cook for 5 - 6 minutes. Add shredded chicken. Boil the base of the soup again.
6. Pour flour into milk. Stir the mixture so that no lumps remain. Pour it into the soup in a thin stream.
7. Bring the dish to a boil. Warm up for a couple of minutes and remove from the stove.

Let's do it step by step:

1. In a container with thick walls and a bottom, mix filtered water and fresh milk. Send the liquid to the fire and bring to a boil.
2. Pour salt and granulated sugar into a container.
3. Pour the noodles into the boiled liquid. Simmer over moderate heat for 8-10 minutes.
4. Remove the soup from the stove and insist under the lid for another quarter of an hour.

How to cook milk soup with pasta, many experienced hostesses know for sure. For beginner cooks we offer detailed recipe cooking. For milk soup, you will need a small set of ingredients and a little of your time. The dish will be appreciated not only by children, but also by adults. It goes well with breakfast, lunch and even dinner.

In the process of cooking, you do not need to move far from the pan, as milk can escape. Ready soup according to our recipe is watery. If you like thicker soups, you can increase the amount of pasta a little.

Ingredients

• Milk - 250 ml
• Water - 250 ml
• Salt - 0.5 tsp
• Sugar - 2 tbsp
• Pasta - 70 g

Information

Probably every mother knows the recipe for milk soup. But does everyone get it right the first time? Which milk is better to choose? What kind and how much pasta to fill up so that the soup is not too thick? How long to cook? Today we will try to find answers to all these questions.

General principles of preparation

You can cook soup with regular store-bought noodles or with homemade noodles. It is better to choose high-quality pasta, preferably from durum flour - these will not fall apart during cooking and will not turn into sticky porridge. You can buy ordinary small vermicelli or ultra-thin, the so-called "spider line", which is prepared literally in a matter of seconds.

Milk suitable normalized 2.5% and 3.2%, which is sold in packages. You can use whole, but only diluted in water. Baked milk is also suitable, which can be purchased at the store or melted on your own at home. Here it is important to pay attention to the fat content of milk. The higher the percentage of fat, the more calories the soup will turn out. Very fatty store-bought and even more so homemade milk must be diluted with water, especially if you are preparing children's soup.

Correct Proportions

In order for the soup with noodles boiled in milk to turn out tasty and tender, you need to correctly calculate the proportions. The soup should not be too thick. Therefore, you need to add pasta exactly as much as indicated in the recipe. You can pour a little less, but not more, because when cooking, the dough swells a lot, absorbs liquid and increases in volume. The optimal amount of vermicelli for milk soup is 0.5 cups (volume 200 ml) per 1 liter of milk.

• 1. Choose the right dishes. To avoid burning, it is best to cook in a saucepan or in a saucepan with a thick bottom and be sure to over low heat.
• 1. Don't let the milk burn. So that nothing burns, you should not move far from the pan. Stir the dish constantly during cooking. Most often, whole milk burns, so for the preparation of milk soups with vermicelli, it must be diluted with water. You can also use this trick: first pour cold water into the bottom of the pan, and only then add milk in a thin stream.
• 1. Pour vermicelli only into boiling liquid. There are several ways to prepare milk soups, but the general rule is that the pasta should only be dipped in bubbling milk, stirring constantly so that the vermicelli do not clump and stick together.
• 1. Be careful not to overcook the pasta. As a rule, vermicelli cooks very quickly, a little more than a minute. Therefore, you can remove the soup from the stove almost immediately after boiling, as soon as the vermicelli reaches half-cooked. While the soup is cooling, it will absorb some of the hot liquid, become softer and at the same time not boil.
• 1. If you like thick milk soup, like jelly, add a little starch to it (0.5 tsp per 1 liter of milk). To do this, separately dissolve the starch in a cup of cold milk, pour in at the very end of cooking, 2-3 minutes before readiness, bring to a boil and immediately remove from heat.

Some housewives cannot cook vermicelli in milk, it remains raw and hard, and the milk burns. What to do in this case? The problem is solved simply. Cook the vermicelli in boiling salted water like you would regular pasta until cooked through, following package directions. Then recline in a colander so that all the liquid is glassed, and immediately add to boiling milk, boil the soup and remove from heat.

Ingredients

• milk - 400 ml
• water - 100 ml
• vermicelli - 50 g
• sugar - 1 tbsp. l.
• salt - 1 chip.
• butter - 1 tsp
• vanillin on the tip of a knife - optional

Total prep time: 10 minutes / Prep time: 5 minutes / Yield: 2 servings

Cooking

The technology is very simple. I take a ladle with a thick bottom and non-stick coating. I pour cold water into it first, and then milk. If you have store-bought milk with a fat content of 2.5%, then you can not dilute it, but just rinse the ladle with water. I definitely dilute whole and very fatty, then the soup will turn out more tender and will not burn.



I put the ladle on the stove, on the smallest fire. Stir constantly so that it doesn't burn and run away. As soon as the milk warms up, I send a piece of butter there, let it dissolve. Of course, you can add oil at the very end or completely exclude it from the list of ingredients if you are cooking for kids.



Patiently bring to a boil. As soon as it boils, I add salt - just 1-2 tiny pinches will greatly improve the taste of the soup. I immediately add granulated sugar, as well as vanillin on the tip of a knife for a pleasant aroma. If you have durum flour vermicelli, then sugar can be added at the very end of cooking, then the soup will definitely not burn.



I pour vermicelli into boiling milk, slowly and carefully, stirring the soup so that it does not stick together and one lump does not form. I measure the norm of pasta by handfuls. For 500 ml of liquid I take 1 large handful, from the heart, this is about 50 grams.



I continue to cook over low heat, stirring, no more than 1 minute. It all depends on the type of pasta. If you have a Spider Web, then remove it from the stove immediately after boiling, cover with a lid and wait a couple of minutes, it will evaporate on its own. Hard varieties need to be cooked a little longer and tasted “by the tooth”, inside the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in hot liquid and still reach the condition.

Once the soup has cooled down a bit, ladle it into bowls. The soup is delicious, be prepared for the kids to ask for more! You can adjust the amount of sugar or add honey instead. Enjoy your meal!