How to cook milk soup? Milk soup with vermicelli. Recipe for delicious vermicelli soup for children and adults

How to cook milk soup with pasta, many experienced hostesses know for sure. For novice cooks, we offer a detailed recipe for cooking. For milk soup, you 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

If you think that milk soup is plain milk with grains or pasta sprinkled over, you are deeply mistaken.

Quite right, such soups contain buckwheat, millet, rice, semolina, oatmeal. But they can be successfully cooked with potatoes, pumpkin, mushrooms, nuts, beans and other ingredients. And what a wonderful taste of milk soup can be obtained, for example, with cheese!

Almost all of these components must first be boiled in water, and then add milk and dairy products - cream, sour cream, butter.

Milk soup - general principles and methods of preparation

Milk soups are also cooked in meat broth, preferably beef or chicken.

Incredibly delicious sweet soups can be made from milk with fruits and sugar. So that milk soups do not burn, they are boiled over low heat. They can be served with various sandwiches. And this is not only bread and butter, to which we are accustomed since childhood.

You can cook croutons with various additives, for example, with mushroom pate, baked with cheese, with salty or sweet curd paste, and so on.

Milk soup - food preparation

Milk soups are boiled in whole or diluted milk. Simple rules - fresh milk is required. Whether it's homemade, store-bought, reconstituted, fat-free, whole, bottled, or tetra-packed, soups can be anything. If the recipe calls for diluted milk, add water immediately, so the mixture is easier to guard so that it doesn’t “run away”. Pay attention to the dishes - it should be thick-walled (so that the products do not burn), made of stainless steel or aluminum. However, it is better to store the soup in an enamel bowl, of course, in the refrigerator.

Milk soup - the best recipes

Recipe 1: Ukrainian dumplings with milk

This milk soup will give a lot of pleasure to those who will cook it, and to those who will be happy to try this real Ukrainian dish, prepared according to many years of national traditions. Knead a cool dough with milk and eggs, which is fundamentally different from ordinary dumplings brewed with boiling water, and you will understand why Gogol's Solokha attracted the peasants so much. She loved to cook dumplings and dumplings. Lumps of dough, breathtakingly delicious, especially if seasoned with rustic butter and boiled in real cow's milk.

Ingredients: flour (2 cups), eggs (2 pcs.), sour cream milk (500 grams), butter (100 grams), salt.

Cooking method

Knead the dough from flour, eggs and part of milk and part of melted butter. You should get a completely smooth yellow dough. Leave it for half an hour to ripen. Then mix water and milk and boil, salt to taste. Real Ukrainian dumplings are pinched off from thin flagella of dough, formed into small balls the size of a bean and thrown directly into a boiling liquid. You will be surprised how pleasant it is to watch floating lumps that change shape before your eyes, grow and almost jump out of the pan when there are a lot of them. After pinching off the last piece, cook for another 5-7 minutes. Arrange in portioned clay bowls and season with butter.

Recipe 2: Cauliflower Milk Soup

The dish is just for those who, for some reason, take a break from meat - vegetarians find it very useful. Vitamin milk soup will nourish us during the autumn exacerbation, in just 20 minutes - and on the table is a light and satisfying first course with vegetables and herbs.

Ingredients: milk (250 grams), carrots, cauliflower, water (150 grams), potatoes (2-3 pcs.), Butter (1 teaspoon), parsley, dill, green peas (2 tablespoons), salt.

Cooking method

Mix milk with water in an enamel pan. Bring to a boil. Cut the carrots into strips, add to the milk and cook for 5-8 minutes. We divide the cauliflower into inflorescences, peel the potatoes. Dip chopped potatoes and cauliflower inflorescences into a saucepan, after 10 minutes add canned or fresh green peas. It comes out bright and fresh. Season with butter and chopped herbs.

Recipe 3: Swiss Milk Soup Soupe de Сhalet

Cheese is the main ingredient in the highly varied Swiss cuisine. Milk soup with cheese is a traditional dish. This time we will not fry it in fondue, or bake it - everything is much simpler. Milk soup Soupe de Chalet is served with grated cheese. You can melt it in the oven, but it is better to serve it with croutons and sour cream, just sprinkle it on top of the soup. This is a very rich soup - there is meat, vegetable broth, vegetables themselves and, of course, milk.

Ingredients: onion (1 pc.), spinach, potatoes (50 gr.), carrots (130 g), vegetable broth (500 grams), sour cream (170 gr.), pasta (80 gr.), butter (50 + 20 gr.), hard cheese (150 grams), white bread for croutons, salt, spices.

Cooking method

Cut spinach leaves and onion. We cut the carrots and potatoes into cubes, put all the chopped vegetables in a deep pan and fry them in vegetable oil. After 3 minutes, pour in the broth, then milk, salt and pepper to taste. We add pasta. We leave to simmer under the lid for about half an hour on a small fire. Immediately before serving, put soup on a plate and pour grated cheese. For a minute, place the plate in the microwave or oven. Let's make croutons from white bread. Serve on the table, adding a spoonful of sour cream to the plate. You can sprinkle with cheese and arrange with croutons and without placing the plate in the oven. As spices, it is good to use nutmeg, dried or fresh dill, ground white pepper.

Recipe 4: Milk soup with champignons

Some may find this recipe too extreme. However, there is nothing terrible and supernatural here. Mushrooms will be stewed in oil. Milk can be diluted with water by half - you will be surprised how tender and fragrant mushrooms cooked in milk can be.

Ingredients: milk with water (1 liter each), fresh champignons (300 grams), potatoes (5-6 pcs.), onions, butter, parsley and dill.

Cooking method

Cut into slices and fry mushrooms with onions in butter. Put potatoes in circles in a pot of boiling water, cook until half cooked. Add mushrooms, cook for another 10-12 minutes, pour in hot boiled milk and salt. Bring to a boil and remove from heat.

Recipe 5. Cloud Milk Soup

Ingredients

600 ml of milk;

table salt;

sugar - 50 g.

Cooking method

1. Pour milk into a saucepan and put on fire. Boil, then twist the fire so that it only boils slightly. Add sugar and stir until it is completely dissolved.

2. Separate the eggs into proteins and yolks. Pour a little sugar into the proteins and beat until stable peaks. We slightly add the yolks and carry out the same operation as with the proteins.

3. We lower the whipped proteins with a tablespoon on boiling milk. Cook for a minute, carefully turn over, and cook the same amount on the other side. We take out the finished "clouds" on a plate.

4. Pour two tablespoons of boiling milk into the yolks and mix quickly. Pour the resulting mixture into the milk in a thin stream, stirring constantly, and cook for three minutes so that the soup thickens slightly. We pour it into plates and put our “clouds” in each, put a piece of butter.

Recipe 6. Milk soup with potato dumplings

Ingredients

750 ml of milk;

glass of water;

table salt;

2 potatoes;

butter.

Cooking method

1. Grate peeled and washed potatoes on the smallest segment of the grater. Put the grated mass in cheesecloth, wrap and hang to squeeze out all the juice.

2. Drain the juice from the sediment, and leave the starch remaining at the bottom. Add the egg and starch to the squeezed potatoes, salt and mix well. Pour in the flour, the dough should be such that you can form dumplings with your hands.

3. Combine milk with water and boil. Make dumplings about the size of a small walnut from the potato dough and drop into the boiling milk. Boil the soup for about ten minutes. Pour into bowls and add butter.

Recipe 7. Milk soup "Taste of childhood"

Ingredients

thin vermicelli;

40 g butter;

onion - 100 g;

salt;

a liter of milk;

2 potatoes.

Cooking method

1. Pour milk into a saucepan and put on fire. Peel and wash vegetables. Chop the onion into small pieces. Cut potatoes into small chunks.

2. Put the vegetables into the boiling milk and cook until the potatoes are fully cooked. Then take it out of the soup, mash it well with a fork and put it back into the milk.

3. Boil, add vermicelli and add a piece of butter. Season with salt and stir until the vermicelli is cooked through.

Recipe 8. Milk soup with dried fruits

Ingredients

butter - a piece;

100 ml of water;

salt and sugar;

300 ml of milk;

30 g of dried apricots and prunes.

Cooking method

1. Rinse the rice well and boil it until half cooked.

2. Pour boiling water over dried fruits, leave for a few minutes and drain the water. Cut them into small pieces.

3. Add dried fruits to the rice pot and cook for another five minutes. Then pour in milk, boil, and remove from heat. Pour the soup into bowls, add butter to each and sprinkle with sugar.

Recipe 9. Milk soup with shrimp

Ingredients

500 g of shrimp and fish;

100 g of onion;

salt, herbs and bay leaf;

2 celery stalks;

spicy sauce;

2 cloves of garlic;

500 ml of milk;

40 g butter;

500 ml fish broth;

75 ml of olive oil;

80 g of tomato paste;

Cooking method

1. Place thawed and washed fish in a saucepan, pour water and put on fire. Remove the noise and simmer the broth for 15 minutes. Catch the fish with a slotted spoon, and strain the broth.

2. Cut the coarse fibers from the celery and chop it finely. Also chop the peeled onion. Grate the garlic.

3. Pour olive oil into a saucepan with a thick bottom and add a piece of butter. Heat it up and add the onion. Saute for a minute, then add the garlic. Continue sautéing until golden brown. Add the celery to the onion and simmer for another minute over low heat. Put the flour and tomato paste, mix well and hold a little more on the fire.

4. Pour the fish broth into the pan, boil and add cold milk. Keep on fire until boiling. Season with hot sauce and bay leaf.

5. Take a few sprigs, coriander, basil, dill and parsley. Rinse the greens, dry and finely chop.

6. Put the peeled shrimp into the boiling soup, wait until the soup boils, and pour out the greens. Keep the soup on fire for a couple more minutes.

Sweet milk soups can essentially be compared to jelly.

They can be prepared on potato starch with fresh, dried fruit, berry syrups, or various purees and extracts.

Soup, unlike jelly, is served in a bowl.

A sweet side dish can be served in separate plates for food (as they say, “bite”).

Enjoy!

Milk soup with noodles is a wonderful nutritious breakfast for the whole family, which successfully replaces cereals, it is a healthy, sparing lunch or dinner for people on health diets and for weight loss. Milk soups are recommended in many nutrition systems for people suffering from diseases of the digestive system. This is probably one of those dishes about which we can say that there is practically no harm from them, but only one benefit. Except in cases of lactose intolerance.

For many, it is no secret that milk soup with vermicelli is considered more of a children's dish. Suffice it to recall its stable presence in the menu of kindergartens. And there is a completely logical explanation for this, it is useful and children love it. After all, most of it is a sweet soup.

Adults may well cook it without sugar if it suits their taste or the dish should be as dietary as possible. You can also use low fat milk.

Milk vermicelli soup recipe

To prepare vermicelli milk soup, you will need for one serving:

• milk - 1 glass,
• small vermicelli for soups - 1 tablespoon,
• water - 20-30 grams,
• butter - a teaspoon,
• salt, sugar to taste.

Multiply these components by the number of family members who will eat the soup.

Cooking:

It would seem that milk soup with vermicelli is the simplest dish and there are no difficulties in its preparation. So it is, but I will share with you a few little secrets that are sure to come in handy and make it easier to prepare this soup.

Small and thin soup vermicelli are most suitable for soup. Sometimes it is also called "spider line". This vermicelli is distinguished by the fact that it cooks very quickly, which reduces the cooking time of the soup to almost ten minutes. Who wouldn't love a quick breakfast like this when the whole family is rushing to school and work.

If you use just such vermicelli, then the recipe is simple:

1. Pour some water into the bottom of a saucepan or ladle. This is done so that the milk does not burn.
2. Pour the milk into the water and heat it until it is about to boil.
3. As soon as bubbles begin to actively rise from the bottom, but extensive foam from boiling has not yet formed, lay the vermicelli.
4. Reduce heat and simmer while stirring for about 3 minutes.
5. In the process, add sugar and a pinch of salt. The salt helps to balance the flavor of the soup without making it salty. Add sugar according to your preference. This is easy to understand by how sweet you like to drink tea or coffee, for example. If you put two teaspoons in a cup of tea, then in a glass of milk in soup, you can put the same amount.
6. 3-5 minutes after laying the vermicelli, remove the saucepan from the heat, put butter in the soup and cover with a lid. Let the milk soup stand for 5 minutes, maximum 10 minutes. During this time, the vermicelli will finally soften and become saturated with milky taste.
7. Milk soup can be served on the table. Eat it warm.

By the way! I don’t know about your childhood, but mine had such wonderful pasta as flowers. My mother often cooked us milk soups and chicken broths with these little flower noodles. If now you find these flowers in the store, then feel free to cook milk soup with them according to the recipe with vermicelli. They also boil very quickly and are sure to please the children.

Milk soup with pasta

There are slight differences in how milk soup is prepared with other pasta. Unlike thin vermicelli, which cook in minutes, other pasta, noodles, or even spaghetti take a lot longer to cook. And milk, alas, is not a product that can be boiled for a long time without consequences.

For this reason, the recipe for making milk soup will look different. The proportions of the products remain the same.

1. First of all, you need to cook the pasta for the soup. Almost any kind of pasta can be used. Long noodles and spaghetti can be broken into short pieces during cooking. Boil it until it is almost done, when there is just a little bit left until the final softness.
2. Pour water into a separate saucepan, and then milk. Warm it up.
3. Before the milk boils, transfer the pasta to the milk and continue to cook for a few more minutes, stirring constantly. Don't forget to drain the excess water from the cooked pasta so the milk soup doesn't become watery.
4. Add salt and sugar to taste. When the pasta is ready, put the oil, remove from the stove and cover with a lid. Let it brew for five minutes and you can serve.

Just like vermicelli milk soup, it is best eaten warm. So it's much tastier.

If you are preparing such a soup for children, then pay your attention to curly pasta sold in stores. Now you can find various figures and letters, and even multi-colored pasta, which will look great against the background of snow-white milk. This will make the dish more fun and attractive for kids.

According to this recipe, we often cook milk soup with vermicelli at home for children and for ourselves for breakfast. Soup with milk is a hot sweet dish consisting of pasta, fresh cow's milk, seasoned with butter.

In addition to the usual milk soup, you can cook a low-calorie noodle soup with skim milk, which is now sold in all supermarkets.

I periodically make changes to the recipe for milk soup with vermicelli to diversify the classic composition. I cook milk soup with pasta, noodles or rice, using vermicelli of various thicknesses. Milk soup is a simple and quick dish that makes an excellent breakfast for children or a light dinner for the whole family.

How to cook delicious soup while retaining the benefits of milk

How to cook milk soup with vermicelli? The recipe is simple, but often during cooking, the pasta is very soft and the liquid soup from the first course quickly turns into a thick one.

Advice from the Miracle Chef. It is better for a child to cook milk soup with pasta thicker, similar to liquid porridge (children like this soup more), with thin “cobweb” vermicelli, and add jam or honey instead of sugar.

To achieve the desired density and cook a delicious slightly sweet soup for children, while maintaining the beneficial properties of milk, you must follow certain rules.

1. To avoid burning milk during cooking, the pan must be used with a thick bottom. A stainless steel pot is a great choice.
2. When buying noodles, give preference to pasta made from durum wheat. The cooking time for noodles is indicated on the package.
3. The cooking time for noodles in soup depends on its type. Gossamer vermicelli cooks quickly, just let it boil in milk and you can remove the pan from the stove.
4. Milk tends to burn and therefore it is not recommended to move away from the stove during cooking in order to be able to mix in a timely manner.
5. Thick vermicelli may not boil in milk. If you bought thick noodles, vermicelli and decided to cook milk soup, then first. After softening the products, add milk and boil for several minutes with milk.
6. For the correct preparation of milk soup, experienced chefs dilute whole milk with water in a 1: 1 ratio, or take 500 ml of water per 1 liter of milk, and buy a skimmed product. This makes it possible to reduce the calorie content of the dish and get a delicate texture of the soup.

Ingredients for milk soup with pasta

• whole skimmed milk - 1 liter;
• durum wheat vermicelli or small pasta - 1 cup;
• granulated sugar;
• salt.

Classic vermicelli milk soup recipe

1. Rinse the inside of the pot with cold water. Pour milk and put on the stove.
2. Bring the milk to a boil, stirring constantly so that it does not run down the sides of the pan. After boiling, immediately reduce the fire.
3. Pour pasta in small portions and stir so that the vermicelli does not stray into a homogeneous lump.
4. Cook milk soup for 10 minutes over low heat
5. 2-3 minutes before the end of cooking, add sugar, a pinch of salt.
6. Remove the soup from the stove, cover with a lid and leave for 10-15 minutes to soften the pasta.
7. The soup is poured into bowls and served to children for breakfast, afternoon snack or dinner with the whole family is tasty and healthy.

Our body can not do without calcium, following the recommendations of doctors, a person needs to often include dishes from cottage cheese and milk in his diet.

This milk soup for children can be flavored with a piece of butter, so, of course, it will be tastier, but not healthier, and the soup will no longer be considered a low-calorie dish. But mothers know that sometimes you need to go to the trick to feed the child with milk soup, like in a kindergarten.

Don't be embarrassed by the fact that pasta in the soup, at first glance, seems to be not quite lean food, but this is just the case where everything depends on the type of pasta.

Cook milk soup with noodles, pasta or noodles, eat boldly - extra pounds are not terrible for you and your children.

It is unlikely that anyone will argue about the benefits of milk - rich in calcium, it is very useful for both adults and children. But if moms and dads can easily drink a glass of milk, then with sons and daughters you have to go for tricks and serve milk in various puddings and cereals.

In this case, milk soup with vermicelli (recipe for children) is the best way out. Why? Firstly, high carbohydrate content will give not only energy, but also satiety for a long time . Second, calcium-rich milk strengthens bones, nails and hair toddlers and older children.

And thirdly, milk helps to strengthen the immune system and improve the nervous system .

Milk Soup Recipes

The classic, simple recipe is familiar to everyone since childhood, since grandmothers, mothers and cooks in kindergarten cooked it according to it. If milk soup with vermicelli is prepared for children under 2 years old , then it should be given in the form of puree , pre-grinding with a blender.

So, for 4 servings take:

• 1 liter of milk and water;
• 1 st. vermicelli - cobwebs, spaghetti or any other pasta;
• 0.5 tsp iodized sea salt;
• 2-3 tbsp. l. white or brown sugar;
• 2 tsp butter or ghee.

Cooking steps:

1. Carefully pour water , and then milk pour into a bowl and stir constantly . Otherwise, the milk will easily burn, and the soup will be spoiled.
2. When the mixture boils slowly pour in the vermicelli or other pasta.
3. Turn down the fire to slow and leave crockery on fire for 15-20 minutes.
4. Approximately 4-5 minutes before ready season with sugar and salt . Put the lid on the pot and leave the soup to steep for a few minutes. Serve a bowl of soup with a slice butter .

But how to cook a quick dinner in a hurry (recipes), you will learn by clicking on this link.

Most housewives prefer a slow cooker to cooking on the stove and for good reason - milk will not burn in it, vermicelli will not boil soft, and with the delayed start function, you can cook delicious milk soup with vermicelli. The recipe for children is suitable for preparing a delicious breakfast before leaving for kindergarten or school. For this you need to take:

• 1 measured st. – water and vermicelli;
• 4 measuring tbsp. milk;
• salt, sugar and butter – taste.

Cooking steps:

1. In the form of a multicooker pour milk and water .
2. Sprinkle salt, sugar and vermicelli. Stir, cover tightly and cook using mode "Milk porridge" .
3. Pour the soup into bowls put oil and serve.

To diversify, you can add to it berries, fruits, honey, cinnamon, vanillin, syrup, jam and nuts. By the way, with the latter, the soup will become not only more nutritious, but also tastier if you first fry them in a dry frying pan without oil or in the oven.

This tender soup goes well with pumpkin, potatoes, chicken and meat broth. Milk soup with pumpkin will not only be healthy, but also diversify breakfast with a bright color. Have to take:

• 1 st. milk;
• 0.5 st. vermicelli;
• 600 g pumpkin;
• 4 tsp butter and any liquid honey;
• a pinch of cinnamon and salt.

Cooking steps:

1. Slice pumpkin cubes and cook until ready and grind through a grater or sieve.
2. Cook vermicelli until ready.
3. Dip pumpkin puree into boiling milk and leave to boil. When the milk boils again, add the vermicelli while stirring. Season with salt, sugar and cinnamon.
4. Reduce heat to low and cover tightly with lid. cook about 20 min , and then insist a quarter of an hour .
5. Before serving drizzle with oil and honey if it is prepared for children who are not allergic to honey.

A similar cooking method is for milk soup. with vermicelli and grated potatoes. According to the recipe you should take:

• 0.5 st. vermicelli - cobwebs;
• 2 large or 4 medium potatoes;
• 1 medium or 2 small carrots;
• 1 liter of packaged or homemade milk;
• 2 tbsp. – bottled or filtered water;
• 2 small cloves of garlic;
• a couple of sprigs of dill;
• salt and pepper – according to taste preferences;
• 4 tsp butter.

Cooking process:

1. Grate vegetables on the middle side of the grater and squeeze the juice. Put in a thick-walled saucepan in which water is already boiling, and boil until ready.
2. Add milk and when boiling, slowly stirring, add pasta . When boiling again, reduce heat and cook for about 15 minutes.
3. While the soup is cooking, finely chop dill , pass the garlic through the press and add to soup. Cover tightly and leave to brew for a quarter of an houra .
4. Serve with butter and serve.

This soup is suitable not only for breakfast, but also for a light lunch or dinner, and with a heavy meal, you can serve it as a first.

How can I replace some products in milk noodle soup for children according to this recipe?

If the child is allergic to milk , then you can replace it with dry, goat, almond or coconut . Concerning vermicelli , then pasta is interesting for children in the form of stars or letters , so if there is no ordinary vermicelli or cobwebs, then you can use unusual molds.

Similar varieties of pasta and homemade noodles . By the way, noodles can be prepared for future use and cooked rustic milk soup, for the aroma of which the whole family will gather at the table, and everyone will definitely ask for more. Therefore, it is better to immediately take twice as many products:

• 400 g wheat flour;
• 2 chicken eggs;
• a couple of pinches salt, cinnamon or vanilla for flavor;
• 400 ml country milk;
• 2 tbsp. l. liquid or thick honey;
• 4 tsp butter.

Cooking process:

1. Knead from a pinch of salt, vanillin (cinnamon), flour and eggs not very cool dough and immediately roll out . To make it convenient to cut the noodles, you should wrap the rolled out circle of dough around the rolling pin, cut once lengthwise the resulting roll, and then thin across . To make it convenient to separate the chopped noodles, sprinkle the layer with flour during the rolling process.
2. In a saucepan or pot with thick walls milk is poured and pre-cooked noodles are added . Covered with a tight lid, the dishes are placed in the oven and cook at 90 degrees for at least half an hour and then left in the oven for 2 hours.
3. Before serving flavored with butter and honey .

Secrets of cooking baby milk soup with vermicelli

Despite the ease of preparation, milk soup with vermicelli (recipe for children) can be spoiled. But the dish will be a success if you follow the advice of experienced chefs and housewives:

• Milk can burn, which will affect the taste, and in order to avoid this, you need to cook the soup in thick-walled saucepan over low heat, stirring constantly . In addition, whole milk should not be used. So the soup will be not only tender, but also low-calorie.
• Pour into a bowl before cooking. ⅓ st. water, a then pour milk .
• For soup, choose vermicelli, made durum wheat , since it does not lose its shape and it has more benefits than products made from higher grades of flour.

Can be put in a dish pre-cooked vermicelli or pasta , if you do not want them to boil soft (the same can be done with potatoes, carrots or pumpkin). Do not forget - the soup is liquid in consistency, including milk, and when cooking for 1 liter of milk take 1/2 st. noodles, cobwebs or vermicelli .

• If the owner likes gossamer vermicelli , then it is worth remembering that it takes a couple of minutes to cook it. So that it does not boil soft, after adding it to the soup, simply cover the lid tightly, remove the fire and under the influence of steam, it will absorb the required amount of liquid and swell, while maintaining its consistency.
• If you want thick milk soup , then you can add potato or corn starch . For this, 1 liter. milk take 0.5 tsp. and dilute in cold water, and a few minutes before readiness, along with sugar and salt, pour the mixture into the soup.

Take care of yourself and be healthy!

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