How to cook milk soup with potatoes. Milk soup with potatoes

Details

Milk soup comes from Switzerland. Its history began in 1529. There was a confrontation between Catholics and Protestants. On the border of the city of Zug and Zurich, two armies stood on both sides. Provisions were few in one army or the other. There was a distance of several meters between the armies. On one of the many days, the Catholics brought a cauldron to their camp and boiled soup with milk, as there was plenty of milk. The smell of soup reached the protesters.

Since their camp had crispy bread, they decided to combine the meal. The cauldron was placed in the middle of two troops, and the bread was broken into pieces for each soldier. After a hearty dinner, no one joined the battle. Coincidence or not, but the commanders signed a peace treaty. Since then, milk soup with croutons has become popular. Today, the soup has undergone a transformation and is now being supplemented with various ingredients.

Milk soup with potatoes and croutons

Required Ingredients:

potatoes - 2 pcs.;
celery - 100 gr.;
milk - 1 glass;
carrots - 1 pc.;
salt;
pepper;
onion - 1 pc.;
crackers.

Cooking process:

We need crackers. To do this, take a loaf, cut off the edges of the crust from it and cut into cubes. Spread on a baking sheet, send to the oven and dry until golden brown.

One onion and one carrot each, wash a few stalks of celery and cut into cubes. Melt the butter in a saucepan and fry all the prepared vegetables. Add potatoes and pour in water. Water should cover all ingredients by 2 fingers. Cook until fully cooked, then pour milk, add pepper and salt to your liking. Simmer for another 6 minutes and turn off the stove.

Pour the finished milk soup into special tureens and sprinkle with crackers.

Bon Appetit!

Milk soup with potatoes and spinach

Required Ingredients:

milk - 250 ml;
spinach - 200 gr.;
potatoes - 2 pcs.;
garlic;
butter - 40 gr.;
pepper;
salt;
egg.

Cooking process:

Rinse 200 grams of spinach in a colander under a tap with water, then leave it for a while so that all the water is glass. Finely chop the onion and garlic and fry in a saucepan with butter, then add the spinach. Spinach should be dark green in color after sautéing.

Peel two small potatoes, cut into cubes and cook in a separate saucepan until tender, then drain the liquid.

Combine all ingredients, add 250 milligrams of milk and pepper and salt to your taste.

After boiling, cook for another 8 minutes and then beat with a blender until smooth. Boil an egg and decorate the finished soup (a quail egg will do).

Milk soup with potatoes, mushrooms and cheese

Required Ingredients:

champignons - 300 gr.;
milk - 300 ml;
potato;
processed cheese - 50 gr.;
nutmeg;
salt;
pepper;
sunflower oil;
greenery.

Cooking process:

Peel the onion from the husk, cut first along and then across into small cubes. Wash 300 grams of mushrooms well, peel and then chop. Heat the sunflower oil in a saucepan and fry the onion and mushrooms until golden brown.

Pour vegetables with 300 milligrams of milk, bring to a boil and pour in a 50 gram package of processed cheese (cheese must be of good quality). For a savory taste, season with nutmeg on the tip of a knife. Season with salt and pepper, cook over medium heat for no more than 9 minutes.

Rinse the parsley branch, cut off the leaves and decorate the soup before serving.

The soup will be hearty enough for cool weather - it will be a good solution to feed the family on Sunday lunch.

Vegetables do not boil well in milk, so they must be cooked separately.

Peel the potatoes and cut into small cubes, about 1x1 cm.

Pour the prepared potatoes with cold water and let stand for about 10 minutes.

Pour water into a small saucepan, add a pinch of salt and bring it to a boil.

To make milk soup with potatoes faster, pour milk in a separate saucepan and bring it to a boil over medium heat.

So that the milk does not boil away and does not burn, you need to pour a little water on the bottom of the pan, and grease the edges of the pan with fat or a small layer of oil.

We clean the carrots, wash them and cut them into small cubes (slightly smaller than potatoes) or thin rings - if desired.

When the water boils, gently put the potatoes and carrots into it.

Cook vegetables over medium heat until half cooked.

Pour enough water to just cover the vegetables - the less water the better.

When the vegetables are cooked, add a piece of butter to the pan with them and then simmer for a few minutes under the lid.

To make milk potato soup more fragrant, you can add a little chopped greens.

When the vegetables are cooked, they can be transferred to boiling milk.

Reduce the heat immediately and simmer until tender, about 15 minutes more.

It is best to simmer the soup until tender over low heat - do not forget to stir so that the soup does not burn.

When the milk soup with potatoes is ready, add some fresh parsley, cover the pan with a lid and leave for a few minutes.

If you want to add other vegetables to the soup, such as cauliflower, turnips, or corn, try to cook them ahead of time. The soup is very tasty with the addition of frozen vegetable mixtures.

The recipe for milk soup with potatoes is very simple and allows you to cook a delicious hot dish in a few minutes. For a thicker consistency, you can add a little cereal - rice, millet or buckwheat.

When using cereals, try to cook them until half cooked in advance. It is advisable to soak cereals such as millet or pearl barley for several hours before preparing the soup. Ready-made cereals can be stored in the refrigerator for several days, and then added to hot milk.

In order for the soup to have a bright milky taste, milk should be diluted with water in a ratio of 1: 2.

Add butter and fresh herbs to the soup before serving. This amazing dish is perfect for both lunch and morning menus. Bon Appetit!

It is no secret that milk is the most digestible and valuable product. Thanks to this, milk soups are certainly included in the menu for baby food, they are used in therapeutic and sports and special diets. For the preparation of milk soups, whole milk is used, sometimes dilution with water is allowed. Milk soup with potatoes (recipe attached below) is one of the most popular vegetable dishes that are not only very tasty, but also incredibly healthy. Soups based on milk are very light, but very nutritious and satisfying. Therefore, it is they who are advised to cook while following a diet.
Ingredients:

Milk - 500 ml
Potatoes - 4-5 pieces
Carrot -1 pc
Butter - 25-30 gr
Salt - to taste
Parsley greens - 1 bunch

Recipe for milk soup with potatoes

Vegetables do not boil well in milk, so they must be cooked separately.

Peel the potatoes and cut into small cubes, about 1x1 cm.

Pour the prepared potatoes with cold water and let stand for about 10 minutes.

Pour water into a small saucepan, add a pinch of salt and bring it to a boil.

To make milk soup with potatoes faster, pour milk in a separate saucepan and bring it to a boil over medium heat.

So that the milk does not boil away and does not burn, you need to pour a little water on the bottom of the pan, and grease the edges of the pan with fat or a small layer of oil.

We clean the carrots, wash them and cut them into small cubes (slightly smaller than potatoes) or thin rings - if desired.

When the water boils, gently put the potatoes and carrots into it.

Cook vegetables over medium heat until half cooked.

Pour enough water to just cover the vegetables - the less water the better.

When the vegetables are cooked, add a piece of butter to the pan with them and then simmer for a few minutes under the lid.

To make milk potato soup more fragrant, you can add a little chopped greens.

When the vegetables are cooked, they can be transferred to boiling milk.

Reduce the heat immediately and simmer until tender, about 15 minutes more.

It is best to simmer the soup until tender over low heat - do not forget to stir so that the soup does not burn.

When the milk soup with potatoes is ready, add some fresh parsley, cover the pan with a lid and leave for a few minutes.

If you want to add other vegetables to the soup, such as cauliflower, turnips, or corn, try to cook them ahead of time. The soup is very tasty with the addition of frozen vegetable mixtures.

The recipe for milk soup with potatoes is very simple and allows you to cook a delicious hot dish in a few minutes. For a thicker consistency, you can add a little cereal - rice, millet or buckwheat.

In order for the soup to have a bright milky taste, milk should be diluted with water in a ratio of 1: 2.

Add butter and fresh herbs to the soup before serving. This amazing dish is perfect for both lunch and morning menus. Bon Appetit!

How to cook milk soup with potatoes and noodles? This question is asked by mothers who want to feed their children. This dish is loved for its delicate taste, it is nutritious and healthy for both kids and adults. You can cook it with ordinary vermicelli purchased at the store. It is only important to choose high-quality pasta, it is best to purchase them from durum flour, then they will not fall apart during cooking, as a result you will not get sticky porridge.

You can buy small vermicelli, which is also called gossamer, it will cook very quickly, literally in a matter of seconds, as it is very thin. Milk for this dish should be used with a fat content of 2.5 and 3.2 percent; baked milk can also be used.

The soup should not be cooked too thick, for this it is necessary to calculate the correct proportions, given that the vermicelli may then swell somewhat. But some people like the soup thicker, so they sometimes add a little starch to thicken it. To do this, starch in the amount of a teaspoon must first be dissolved in a small amount of boiled water. If you pour it dry into the soup, it will lead to the formation of lumps, which will ruin the soup.

It is recommended to choose the right dishes. It is important that the soup does not stick and does not burn, so it is better to cook it in a container with a thick bottom and always on low heat. The dish cooks quickly enough, so you should not go far from the gas stove.

Most often, whole milk burns, so it should be slightly diluted with water. It is important to constantly stir the soup, this will not allow it to burn. Vermicelli must be added only to a boiling liquid, stirring continuously, so that the vermicelli will not stick to each other.

Care must be taken not to overcook the pasta. They cook very quickly, just a couple of minutes. The soup is removed immediately after it boils, since then the vermicelli there will reach the required condition.

Some housewives do not always succeed in cooking vermicelli in milk, as it remains damp and even hard, while the milk begins to burn. How to proceed in such a situation? Quite simply, first boil the vermicelli in salted water, then fold it into a colander, and all the liquid will drain, then immediately lower it into a saucepan with boiling milk. Boil the soup and remove it from the stove.

Not all children like milk soup, there are those who prefer other dishes. Nevertheless, every mother should prepare a soup with vermicelli and potatoes for her children, as it is very useful, it contains calcium, which is so necessary for a growing child's body and other useful substances.

There are some children who do not tolerate dairy products due to a lack of a special enzyme, as a result they develop lactase deficiency, which can manifest itself as digestive problems. Any mother will understand this, if the baby starts to feel sick after eating, abdominal pain will join. Of course, in such a situation, you can’t force a child to eat soup.

In such a situation, it is important to consult a pediatrician and undergo the necessary diagnostic examination, and possibly receive some kind of treatment if the doctor considers it necessary.

So, let's proceed directly to the preparation of this vermicelli-potato appetizing and tasty soup. To do this, the hostess should stock up on the following ingredients:

Cow's milk - 400 milliliters;
Boiled water - 100 ml;
Thin vermicelli - 50 grams;
Sand sugar - 1 tbsp. a spoon;
Fresh potatoes - 1 piece;
A little salt, literally one pinch;
Butter - 1 tsp.
There is some vanilla on the tip of the knife.

So, knowing the ingredients, you can start preparing our dish. The technological process is quite simple. Pour cold water into a saucepan with a thick bottom, and then pour milk. As mentioned above, water is needed in order to prevent the milk from burning.

Then a container with milk is placed on the smallest fire and you should constantly stir it so that it does not burn and also does not run away. At that moment, when it is already well heated, you can put a small piece of butter.

Then, when it boils, it is recommended to add salt, granulated sugar, in addition, put a little vanillin for a pleasant aroma, mix everything well and with high quality. After that, we cut the pre-peeled potatoes into small cubes and dip them into the soup, after which we cook it for about ten minutes, not forgetting to stir the dish.

Next, pour the prepared vermicelli, without ceasing to stir the delicious soup. We continue to cook the soup over low heat for literally another minute, this is determined by the variety of pasta, it is better to use hard varieties of vermicelli. Because it won't fall apart. You can even undercook it a little, because over time it will gradually swell and boil down, so to speak, it will reach the desired condition.

After the soup is turned off, it should brew a little, at least for ten minutes. After that it will be possible to eat, for this it is poured into plates, you can additionally put a little more butter, which will increase the calorie content of the dish, in addition, you can add a little honey, which sweet tooth likes so much. The soup can be served with white bread. Bon Appetit!