I don’t know how it is with anyone, but I remember the time when I was sent on a childhood vacation (and this, by the way, for three whole months) to my grandmother in the village. Every morning during these three months, milk porridge or soup was waiting for me.
Of course, as is customary with every child, I could not stand these breakfasts. And now, when I feed my children with the same breakfasts, I remember with special love and nostalgia those wonderful dishes that my grandmother cooked for me.
But whatever you say, you have to instill a love for dairy products in your children. And lately I've started to get it, as I found a great way to make milk soup with pasta.
To prepare this dish, you need a minimum of time, the simplest set of ingredients and a little imagination to decorate it. And all the children are delighted, and our conscience is clear. Although, to be honest, it’s not only children who love such delicacies for breakfast. Well, let's quickly figure out how to cook a delicious milk soup with pasta.
Recipe for milk soup with pasta with photo
Kitchen utensils and appliances: small saucepan/saucepan, spoon, hob or stovetop.
Ingredients
Cooking sequence
video recipe
If you still have questions about how to cook milk soup with pasta, watch a short video that describes all the cooking processes step by step.
- In order to cook delicious milk soup, use only fresh milk. It must have good shelf life, and it must be stored at the correct temperature conditions.
- It is better to cook milk soup with pasta for 1 time, because if it is heated several times, it becomes tasteless.
- In addition, it is better to cook it a few minutes before serving, otherwise, in a soup that waits a long time to be served, all the pasta can become splintered.
- Dilute milk with water only if you think it is very fatty. About 1 stack. milk requires 0.3-0.5 glass of water.
- Keep a close eye on the boiling milk as the rapidly rising milk froth can escape.
- Be sure to stir the vermicelli as soon as you add it to the pan, otherwise it may burn or turn into one big lump.
How to decorate and with what to serve the dish
Most often, mothers indulge their children with such a delicacy. Therefore, if you are cooking for them, it is best to serve the dish with a small portion of jam, jam or honey.
In addition, during the cooking process or a few minutes before serving, you can add a few tablespoons of cocoa powder or a pinch of cinnamon to the soup, and then you will get not only tasty, but also an unusual, fragrant delicacy. Also, fresh fruits, berries and dried fruits are perfect as a decoration.
Other cooking options
Pasta is quite nutritious on its own, so make it if you don't know what to make for lunch or dinner. In addition, this product can be used to prepare any dish, from appetizers to desserts. If you want to see the versatility of this ingredient, prepare and serve it as an appetizer for a festive table or a casual dinner. They will become a nutritious alternative to traditional Italian pasta.
And if you want to surprise guests or loved ones with something unusual, cook. This easy to prepare dish looks very beautiful and festive, so I am sure that it will be the highlight of any holiday table. The simplest dish, the preparation of which will take literally a few minutes, is "pasta with an egg". Despite all the simplicity and speed in cooking, this dish turns out to be incredibly nutritious and tasty.
Any dish turns out to be much tastier if you cook with a good mood. What I sincerely wish you!
What do you like to serve milk soups with? Share your secrets of cooking pasta with me in the comments on the site. Bon appetit!
Milk soup with pasta, so tender, with a piece of melted yellow butter 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
In a slow cooker, it will be easier and faster to cook a dish, the soup will definitely not burn and run away, therefore this recipe suitable for those who are in a hurry, constantly distracted, as well as 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 athletes and sportswomen will like it.
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 will be tastier and healthier than store-bought, because you can additionally enrich the dough with products with high 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.
This soup has a very unusual taste. Spaghetti made from buckwheat flour can be found in sushi products. And also not so long ago, Russian manufacturers also began to please us various varieties 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
- frozen green peas, 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, but for some it is the only possible way nutrition 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, saute peeled and chopped onions and carrots in vegetable oil for 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” (a “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.
This healthy dish will appeal to even the most fastidious children, 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, porcini, and any dried mushrooms that need to be pre-soaked for 3 hours will do. 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 protein light soup for lunch or dinner, for all its benefits and unusual form, 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 0.5 l of milk into the pea puree, bring to a boil, gradually adding 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. Lower 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 out :) 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 dishes, 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 easily and quickly convert pasta and milk product into a delicious and nutritious meal.
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
Milk soups form the basis of the diet of young children, being introduced into their diet as soon as the child is 1-1.5 years old. Therefore, almost every young mother immediately begins to look for the safest for the baby, but at the same time, a tasty and healthy version of this dish. Older children can cook modified variations with fruit to diversify their usual soup. But initially it is worth studying the traditional recipe, while making sure that milk soup with pasta is the simplest thing you can think of.
There are a lot of ways to cook milk noodles - from complex, in several stages, to express options, ideal for lunch or a quick dinner. And although it seems that the basic technology is very simple - vermicelli, milk and flavorings, even in it there are a huge number of nuances, without which the dish will no doubt be cooked, but it will be insipid and not attractive. In general, you can cook milk soup with pasta on the stove, in the microwave, in the slow cooker and in the oven. The latter option is ideal for rustic milk, since the taste and aroma of the finished dish is similar to that of soup cooked in a Russian oven. The only drawback of this technology is the time spent on it: in addition to cooking, the infusion stage is needed here. The traditional algorithm for making milk soup with pasta on the stove will take no more than 30 minutes.
Compound:
- Pasteurized milk - 700 ml
- Small thin vermicelli - 80 g
- Butter - 10 g
- Powdered sugar - 1 tbsp.
- Salt - ¼ tsp
Cooking:
- Water (1 l) is poured into a small saucepan with thin walls, brought to a boil, lightly salted, and pasta is poured into it. If you use the “spider line” traditional for milk soup - thin, short sticks that look like broken spaghetti, boil over medium heat and with the lid closed they need only 3-4 minutes. If small figures (stars, circles, etc.) are used, they cook a little longer - 8-10 minutes. Also, fairly fast cooking (5-7 minutes) for small horns and shells. You should not cook longer, even if the pasta does not seem soft enough: they will still soak in hot milk.
- Now you can forget about the vermicelli discarded and washed in cool water, and a new saucepan filled with milk is placed on the stove. As soon as it starts to boil and increase in volume, you need to quickly throw pasta that has got rid of excess liquid into it, reduce the power of the burner to the minimum (1/4 of the maximum), cover the pan with a lid.
- After 10-15 min. after boiling milk, butter and sugar are introduced into it, and the soup must be given another 3-5 minutes so that these products dissolve in it. And if the child does not like such a classic version of milk noodles, it is easy to diversify it by adding a spoonful of your favorite jam or fresh berries. But then sugar is not put into the soup during cooking.
- If it so happens that the milk that you use for a dish begins to curdle at the moment of heating, despite all the assurances of the seller in its freshness, you can pour a pinch of citric acid into it. Its taste will not be felt, and the product itself will not harm the children's body, but there will be no lumps in the milk and separation of the liquid into layers.
Cooking milk noodles in the oven
Milk noodles differ from milk soup only in density: less milk or more dry product is taken for it, and it is also steamed longer under the lid so that the bulk of the liquid is absorbed. Therefore, it is best to cook it in the oven - this way it turns out to be especially fragrant and real. But in order for the dish to be as useful as possible for the baby, it is recommended to find village milk that has not undergone factory processing, as well as to make noodles for soup on your own. If your child does not accept cow's milk, you can use goat's milk - this will not worsen the taste of the dish. So, preparatory stage- modeling noodles - it will take 1.5-2 hours, of which only 20-30 minutes are spent on your direct work.
Compound:
- Wheat flour - 200 g
- Chicken egg - 2 pcs.
- Salt - a pinch
Cooking:
- The flour is sifted and poured into a bowl in a slide, after which salt and broken chicken eggs are introduced into it. The dough is kneaded with hands moistened with cold water. The movements are fast and clear, excessive "clogging" of the dough should not be allowed, which leads to its increased density and rigidity even after cooking. In the noodle dough, which focuses on milk soup, you can add a pinch of cinnamon or vanilla sugar.
- The dough is rolled into a tight lump, wrapped in a film and removed in the cold. After 50-60 min. you need to get it, put it on a floured surface and roll it into a very thin (0.5-1 mm) cake, which is cut into short and thin sticks.
- To get straws when cutting, you can roll the cake into a roll, but first its surface will have to be treated with olive oil so as not to glue the layers of the roll together. In addition, with this technology, visually, the noodles will look like very long spaghetti, and not like the vermicelli necessary for soup. Therefore, focus on the intended dish.
- If you have prepared too much noodles, dry them on a baking sheet and put them in an airtight bag. And the right amount is boiled in salted water: for noodles with eggs in the recipe, it takes 7-9 minutes, for lean - 3-4 minutes.
- You can make a lean version of this noodle by replacing the eggs with cold water. For the indicated amount of flour you will need 200 ml of water. The kneading, cooling and rolling of the dough will be carried out according to the same technology, and there will be no changes in the further noodle cooking procedure. As for what is better to do for a small child - it's up to you. In fact, lean noodle dough is classic pasta dough, and how well your baby tolerates egg white and yolk depends on the characteristics of his body.
Compound:
- Prepared homemade noodles - 200 g
- Village milk - 200 ml
- Honey - 1 tbsp. l.
Cooking:
- Milk is poured into a clay pot with thick walls and already boiled homemade noodles are laid out, after which the pot is covered with a lid and placed in an oven heated to 90 degrees. At this temperature and convection turned off, it will stand for 30-40 minutes.
- After the specified time, you need to open the lid and check the level of milk - if it is practically absorbed into the noodles, add honey to the dish, turn off the oven, but leave the pot in it for another 1-1.5 hours. If not, you should wait another 10-15 minutes before removing the fire.
- In the oven, milk noodles can also be made according to an Italian recipe: then it will turn out to be less soft, but will have a light golden crust and will become more of a side dish idea than a main course. This option, of course, is already more suitable for older children: from 3 years old. According to Italian technology, the noodles boiled on the stove are transferred to a ceramic mold with low sides and baked at a temperature of 180 degrees until its color changes to golden brown. After that, it is poured with milk, covered with a lid or covered with foil, and cooked at a temperature of 120 degrees for another 30-40 minutes.
Cooking soup in a slow cooker
Is milk soup cooked in a slow cooker different from the same dish cooked on the stove? Each hostess will give her own answer to this question, but in any case, working with a slow cooker makes life much easier, since it eliminates the need to stand at the stove. It is enough just to put the necessary products into the bowl, choose the right mode and set the timer, and smart technology will do everything by itself, which is very valuable when there is a small child in the house. The ingredients listed below will make 2 full servings.
Compound:
- Vermicelli or noodles - 4 tbsp.
- Whole milk - 2.5 multi-cups or 400 ml.
- Condensed milk - 1 tbsp.
Cooking:
- Milk is poured into the multicooker bowl and pasta is immediately poured out, after which the “Porridge” mode is set: milk will not boil on it and try to escape, which is typical of the “Soup” mode. If this is not the case, you can select "Quenching". The timer is approximately 10 minutes.
- When the specified time has elapsed, the lid of the multicooker rises. If the pasta has already softened, condensed milk is added to the soup, and it is another 2 minutes. languish in the same mode. If you want more tender vermicelli, you can add 5-7 minutes. above.
The most important thing is to cook milk soup with pasta exactly before serving it, and not with a margin of several hours: otherwise, the vermicelli will soften to a paste, and the dish will be hopelessly ruined. And any sweeteners in the form of sugar, condensed milk or honey can be replaced with jam, or even completely eliminated by adding cinnamon for flavor.
Rational nutrition is the basis of health and longevity. From correct selection products directly affects the quality of life. There is no single recipe. In this case, everything is individual. The main thing is one thing: food should be varied and should be consumed in moderation, taking into account individual characteristics and needs of the body.
A little about the benefits of milk
For example, the well-known milk soup with pasta is well absorbed by the body, low in calories and is indicated for various diseases. The high content of protein, vitamins and minerals helps to strengthen the musculoskeletal tissue, normalizes the work of the heart, kidneys, gastrointestinal tract, increases the elasticity of blood vessels, removes excess fluid from the body, reduces weight, improves metabolic processes.
In addition, this dish is great for breakfast, saturating the body with energy for the whole day.
Cooking Basics
Dairy with pasta and cereals is as follows. To prepare this dish, whole milk is mixed with condensed milk, water and milk powder are added. As a dressing, various cereals and pasta can be used.
It should be noted that cereals and pasta are poorly boiled in milk. Therefore, they are boiled in two stages: first until half cooked in water, then sent to boiling milk. The only exceptions are finely crushed cereals and semolina - they can be boiled in milk right away.
Milk soup is recommended to cook in small portions. With prolonged storage, the taste and smell deteriorate, and the backfill loses its shape. According to technology, salt and sugar are added at the end of cooking, and butter is placed on a plate just before serving.
When using gossamer vermicelli, it should be remembered that it quickly boils soft and increases in volume. Therefore, you do not need to add it more than indicated in the recipe; according to the technology, such a soup should turn out to be liquid. When dressing, it is added to boiling milk in small portions, stirring continuously to avoid the formation of lumps.
Cooking milk soup with pasta
For this dish we need:
Pasta - 150 g (you can use gossamer vermicelli, but it will take about 400 g);
Milk - 500 ml;
Some water;
Salt, sugar;
Butter - 40 g.
Pasta must be boiled in boiling salted water until half cooked: pasta - 8-10 minutes, noodles - 4-7 minutes, vermicelli - no more than five minutes.
Throw on a sieve, then add to boiling milk, reduce heat a little and bring to readiness. Whole milk should be slightly diluted with water. At the end of cooking add sugar to taste. Many do not do this, preferring a savory dish. You can add sweets to each individually during lunch.
The preparation of milk soup with pasta such as "ears", "stars", "alphabet" does not require their preliminary boiling in water. The dressing is added immediately to boiling milk and boiled until fully cooked, adding salt and sugar at the end of cooking. When serving, you can add butter. Cooking time takes about 5 minutes.
Children's menu
Often parents complain that the child has a poor appetite and it can be extremely difficult to feed him. But after all, dairy dishes are necessary for a growing body, they must be included in the daily menu. In this case, fantasy will help. So that ordinary dishes do not cause boredom in children, they can be decorated a little. For example, you can use special curly pasta for children: letters, little animals, cars, flowers, and more.
Add raisins, nuts, marmalade, berries, fruits to the finished dish. From the latter, you can cut out decorative figures and decorate a plate of soup with them. Jam or honey can be used instead of sugar.
The nutritional value of milk soup with pasta is 110-170 kilocalories. This amount varies depending on the fat content of the milk and the type of pasta. Whole milk, butter and soft wheat pasta will easily add a couple of extra pounds. To make milk soup less high-calorie, you need to choose and replace sugar with natural honey and dried fruits. This method will make the dish more dietary, but no less tasty and healthy.
What's better?
The usefulness of soups has long been proven. Unlike solid foods, they easily fill the stomach and reduce hunger faster. For those who want to lose weight, this is just a godsend. It remains to pick up low-calorie ingredients and choose the right recipe.
And one more thing: milk soup can be both cold and hot - this does not affect the taste and usefulness of the dish.
