Milk soup with pasta. Milk soup - how to cook with vermicelli or noodles according to step-by-step recipes with photos. How to cook milk noodle soup

Many experienced housewives probably know how to make milk soup with pasta. For beginner cooks, we offer a detailed cooking recipe. 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 is suitable for breakfast, lunch and even dinner.

During the cooking process, you do not need to move far from the pan, as the milk may escape. The finished soup according to our recipe turns out watery. If you like thicker soups, you can increase the amount of pasta slightly.

How to cook

To prepare a delicious soup, use homemade milk of any fat content.
If you are on a diet, you can use low-fat. When purchasing, pay attention to the freshness of the dairy product. Stale milk may curdle during cooking, and then the soup will not work. It is better to use a pan with a thick bottom. Pour milk into a saucepan. Add cold water. Stir. Place on the fire and bring to a boil. Add salt and granulated sugar to taste. Stir until both ingredients dissolve. The amount of sugar can be adjusted. If you don't want to use granulated sugar, sweeten with honey or jam before serving.

Use any pasta of your choice. It is better to use an already proven manufacturer. Add to boiled milk. Stir and cook until the pasta is soft. Read the cooking time on the manufacturer's packaging, usually 5-10 minutes. It happens that pasta is of poor quality and takes a very long time to cook.

Alexander Gushchin

I can’t vouch for the taste, but it will be hot :)

Content

Dairy products and milk are beneficial for a growing body, so kindergartens, camps, sanatoriums and schools often prepare porridges and soups using them. An excellent nutritious dish is milk soup; the recipe may include the following ingredients: vermicelli, noodles, vegetables, etc. Children can cook it with pasta or potatoes, and for adults, a nutritious soup with eggs, fish, potatoes and other vegetables is suitable.

How to cook milk noodle soup

Milk noodle soup is ideal for breakfast for children and adults. With little effort and a lack of time, you can quickly prepare an appetizing, nutritious dish. Milk noodle soup also requires little cost.

Ingredients:

Yield: 3 servings of the finished dish.

Cooking time: 10-15 minutes.

The calorie content of the soup is 110 kcal, per 100 grams of the finished product: proteins - 4.5 g, fats - 2.9 g, carbohydrates - 16.4 g.

Mix milk and water, boil, add salt and sugar to taste. While stirring, pour in the noodles. Boil for 8-10 minutes, stirring, then remove from heat, cover with a lid and let simmer for another 5 minutes, this will give the dish special tenderness. After time, pour into portioned plates and season with butter.

How to deliciously cook pancakes with sour cream and cottage cheese in the oven.

Take note of the recipes for hearty pasta with minced meat and tomato paste. Although high in calories, if you replace it with durum spaghetti, you can sometimes treat yourself.

It’s easy to cook soup from milk with pasta; even inexperienced cooks can handle the preparation, the main thing is to have the desire to surprise and please your household.

If you listen to the advice of experienced chefs, the dish will turn out unusually tasty and healthy:

1. Pasta and noodles do not cook well in milk, so you need to boil them until half cooked in water, or simply scald them with boiling water.
2. To prevent the milk from running away when boiling, you need to cook it in a cauldron or a saucepan with thick walls, stirring constantly.
3. Homemade milk is diluted with water to reduce calorie content.
4. For tasty noodles, firm varieties of pasta, noodles or vermicelli are best.
5. You need to stir the soup slowly, in a circle in one direction, then the noodles will not get tangled and will remain intact and beautiful.
6. To improve the taste and increase the healthfulness of the food, raisins, nuts, and dried fruits are added to it; vanillin, candied fruits, and cinnamon are also used as aromatic additives.
7. It is allowed to prepare unsweetened milk soups with pasta; potatoes, cabbage, mushrooms, feta cheese, etc. are added to them.

Bon appetit!

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

How to make milk soup

As a rule, you can prepare a delicious soup with milk, spending a little time and ingredients. A saucepan is used for this, but you can also cook it in a slow cooker. The main ingredient is milk, other components may vary. When cooking in a slow cooker, place all the ingredients in a bowl at once. With the more standard method (in a saucepan), the ingredients are added in a specific order. There are many soup options:

• with vermicelli;
• with pasta;
• with potatoes;
• with fish;
• with vegetables;
• with cereal.

Milk soup with noodles in a slow cooker

When you don’t have time to stand at the stove, stirring milk, you can resort to the help of a housewife’s assistant - a multicooker. Milk soups with noodles are richer and tastier.

Preparation will take about 20 minutes.

Ingredients:

• 500 ml milk;
• 30 gr. vermicelli;
• 7 gr. butter;
• 30 gr. Sahara.

Preparation:

1. Pour the milk into the multicooker bowl and turn on the “multi-cook” or “cook” mode for 5 minutes.
2. When the milk boils, put the butter in the bowl, add sugar and vermicelli. Stir.
3. In the selected mode, set the time for another 10 minutes.
4. At the end of the program, stir again and serve.

Milk soup recipes

Many people are accustomed to noodle soup and mistakenly believe that this is the only possible option for such a dish. However, gourmets can appreciate the merits of a fish dish, or enjoy vegetable soup cooked in milk. Such recipes add variety to any menu. Children will be happy with sweet milk noodle soup or light potato soup.

With vermicelli

• Number of servings: 2.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: low.

The recipe for milk soup with noodles is a classic of the “genre”! Many people ate this dish in childhood, and to this day it is always prepared in children's institutions. Meanwhile, even adults will not refuse a nutritious, sweet breakfast. To add zest to the dish, serve the loaf with jam or preserves. Preparing milk soup requires few ingredients, the dish is easy to prepare, and you can feed the whole family with 1 liter of milk.

Ingredients:

• milk – 500 ml;
• vermicelli – 50 g;
• drain butter – 10 g;
• sugar – 1 tbsp. l.;
• salt – 1 pinch (hereinafter referred to as salt).

Cooking method:

1. Boil milk, add salt and sugar.
2. Gradually add vermicelli.
3. Cook for 5-10 minutes, stirring.
4. Pour onto plates, add oil, stir.

With horns

• Cooking time: 30 minutes.
• Number of servings: 3.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: low.

Cone soup is one of the options for preparing a pasta dish. You can use powdered milk and a little cream. Instead of cones, you can put spirals, curls, stars or any other types of pasta. An important point: the horns must be boiled in water in advance, and only then put in milk. The recipe for milk soup with pasta is easy, the dish is prepared quickly, contains a lot of protein, calcium, and various nutrients.

Ingredients:

• milk – 700 ml;
• horns – 200 g;
• sugar – 1 tbsp. l.;
• salt – 1 teaspoon;
• water - for cooking pasta;
• drain butter – 20 g.

Cooking method:

1. Boil the horns for 10 minutes, adding salt to the water.
2. Place the horns in a colander, rinse with hot water, and place back into the pan.
3. Heat the milk until it is hot and pour it into the horns.
4. Add salt, a spoonful of sugar, stir.
5. When it boils, turn it off.
6. Pour onto plates, season with oil.

With vermicelli and potatoes

• Cooking time: 40 minutes.
• Number of servings: 4.
• Calorie content of the dish: 1500 kcal.
• Cuisine: Russian.
• Difficulty: medium.

You can cook milk noodle soup, and to make it more nutritious and satisfying, you need to add potatoes. Such a dish will no longer be sweet and traditional, but will take its place closer to the first courses. It is also served for breakfast or dinner. Instead of vermicelli, homemade noodles are often used. As an addition, you can add bread or a savory loaf. Spicy lovers can try combining it with garlic or onions, it will turn out delicious.

Ingredients:

• milk – 1 l;
• water – ½ l;
• vermicelli – 150 g;
• potatoes – 2 pcs.;
• salt – 1 teaspoon

Cooking method:

1. Cut the potatoes into cubes and place in boiling water.
2. When the potatoes are cooked, add warm milk, then cook until it boils.
3. Add vermicelli, salt.
4. Cook for 5-10 minutes, the heat should be at a minimum.

Milk noodles for children

• Cooking time: 20 minutes.
• Number of servings: 1.
• Calorie content of the dish: 700 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: low.

Children's bodies are finicky, so they need well-digested food. Along with porridge, you can cook lactose soup for kids: the dish will fill the body with protein and calcium. Milk vermicelli for children will provide the child with energy for a long time, and he will not soon get hungry. However, for young children it is better to dilute milk with water due to the high percentage of fat content, so as not to overload the intestines.

Ingredients:

• milk – 100 ml;
• thin vermicelli – 10 g;
• drain oil – 3 g;
• sugar – 5 g.

Cooking method:

1. Boil the milk.
2. Slowly add vermicelli.
3. Cook for 10 minutes, until fully cooked, season with a spoonful of butter, add sugar.

Milk soup with potatoes and eggs

• Number of servings: 6.
• Calorie content of the dish: 1200 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: low.

The proposed dietary option may be suitable for girls who do not want to gain weight or are losing weight. How to cook is described below, you can also see a photo of the finished dish. By replacing pasta with potatoes, you can significantly reduce the number of calories, and thanks to starch, the dish will be satisfying. Meanwhile, the body will stock up on the necessary energy from milk, egg whites and yolks. To make the soup thicker, add semolina or a spoonful of flour. Serve with bread and cheeses. You can start making dumplings.

Ingredients:

• milk – 1.5 l;
• potatoes – 3 pcs.;
• egg – 2 pcs.;
• salt – 1 teaspoon

Cooking method:

1. Cut the potatoes.
2. Boil the eggs and chop finely.
3. Pour potatoes and eggs into boiled milk.
4. Cook for 40 minutes.
5. Grind into puree.

Rice

• Cooking time: 25-30 minutes.
• Number of servings: 4.
• Calorie content of the dish: 1400 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: low.

When planning to cook rice soup, it is better to dilute whole milk with water so that the dish does not turn out too heavy and greasy. The rice should not float; the consistency of the soup is more like porridge: the grains fit tightly to each other, as if glued together. You can similarly prepare a dish with barley. A spoonful of butter, syrup, condensed milk or jam will help add flavor and originality. In the summer, you can cut apricots, strawberries and other fruits and berries into small pieces. It will turn out delicious and beautiful, as you can see in the photo.

Ingredients:

• milk – 0.5 l;
• water – 0.5 l;
• rice – 100 g;
• sugar – 1 tbsp. l.;
• salt – 1 teaspoon;
• drain butter – 50 g.

Cooking method:

1. Rinse a few spoons of rice 4-6 times.
2. Pour water, salt it, add rice.
3. Cook the rice until the water evaporates.
4. Pour in milk.
5. Continue cooking at low simmer for 10-20 minutes.
6. Add sugar, butter.

With millet

• Cooking time: 20 minutes.
• Number of servings: 5.
• Calorie content of the dish: 1460 kcal.
• Purpose: breakfast.
• Cuisine: Russian.
• Difficulty: low.

Preparing millet soup takes a little time. It perfectly diversifies the menu of all family members. Kids will be happy to have this dish for breakfast. And adults will be able to stay full for a long time. Instead of millet, you can use buckwheat. When preparing, it is important not to forget about the soup being prepared: you need to watch when the water boils away and pour in the milk in time. The soup is seasoned with oil and sugar is added.

Ingredients:

• milk – 700 ml;
• millet – 70 g;
• water – 350 ml;
• sugar – 10 g;
• salt – 1 teaspoon

Cooking method:

1. Boil and salt the water.
2. Throw in the cereal.
3. Pour in hot milk and let it boil.
4. Add sugar.
5. Fill the plates, add oil.

With fish

• Cooking time: 30-40 minutes.
• Number of servings: 2.
• Calorie content of the dish: 1400 kcal.
• Purpose: breakfast or dinner.
• Cuisine: Russian.
• Difficulty: low.

Surprising and at first glance unrealistic among fish soups is milk soup. However, despite the non-standard ingredients, the dish has a delicate taste and pleasant aroma. Any housewife will surprise her family by preparing such soup. It will turn out delicious, even children will eat it with pleasure. And pieces of fish and chopped herbs as decoration will give the soup an exotic, original look, which can be seen in the photo.

Ingredients:

• milk – 1 l;
• potatoes – 3-4 pcs.;
• red fish – 200-300 g;
• bay leaf – 2 pcs.;
• salt – 1 teaspoon;
• pepper – 1 sc.;
• parsley - ½ bunch.

Cooking method:

1. Pour milk into a saucepan.
2. When it boils, add the fish and season with salt.
3. Cut the potatoes into strips.
4. Add potatoes.
5. Cover with a lid and cook for about 20 minutes over low heat.
6. Pour into plates, cut fish and herbs, place them on top.

With vegetables

• Cooking time: 40-50 minutes.
• Number of servings: 2.
• Calorie content of the dish: 1200 kcal.
• Purpose: first.
• Cuisine: European.
• Difficulty: medium.

While many people cook vermicelli soup, few people are familiar with vegetable milk broth. Meanwhile, it turns out very tasty. You can combine, change, add your favorite vegetables, as many do when cooking in vegetable or meat broth. A dish using cauliflower and pumpkin will be very healthy and original. The specific taste of cabbage will sparkle in a special way, mixed with the aroma of pumpkin. How to prepare is described below.

Ingredients:

• water – 350 ml;
• milk – 200 ml;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• cauliflower – 100 g;
• green onions - 1 feather;
• carrots – 1 pc.;
• pumpkin – 100 g;
• salt – 2 teaspoons;
• drain butter – 20 g.

Cooking method:

1. Boil the milk.
2. Chop the onion, chop the carrots.
3. Melt the butter in a second saucepan, add vegetables, add water and simmer for several minutes (until the carrots soften).
4. At the same time, chop potatoes, pumpkin and fresh cabbage.
5. Combine vegetables with stewed carrots and onions.
6. Add water, cook vegetables for 20 minutes, heat should be minimal.

Discuss

Milk soup - how to cook with vermicelli or noodles according to step-by-step recipes with photos

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

Milk soup with pasta

Pasta is boiled in water until half cooked (pasta - 15-20 minutes, noodles - 10-12 minutes, vermicelli - 5-7 minutes), the water is drained, and the pasta is placed in a boiling mixture of milk and water and, stirring occasionally, cooked until When ready, add salt and sugar.
When vacationing, fill with oil.

Milk soup with cereals

Rice, corn, buckwheat, barley, pearl barley, millet, Hercules oat flakes are boiled in salted water until half cooked, 10-15 minutes. Then add hot milk, add salt and sugar and cook until tender.

Corn and pearl barley can be boiled in water until tender (the ratio of water to cereal is 6:1), then discarded and added to a mixture of milk and water, brought to a boil, add salt and sugar. When vacationing, fill with oil.

Semolina is pre-sifted, poured in a thin stream into a boiling mixture of milk and water, salt and sugar are added and cooked for 5-7 minutes until tender. When vacationing, fill with oil.

You can serve the soup separately with wheat or corn flakes, 25 g per serving.

Milk soup with pumpkin and cereals

Pumpkin, cut into cubes, is placed in boiling milk or a mixture of milk and water and boiled until half-cooked, then add semolina or millet cooked separately until half-cooked, add salt, sugar and cook until tender. When vacationing, fill with oil.

Milk soup with vegetables

______________

* 50% fat is used for sautéing vegetables.

Carrots and turnips are cut into slices or slices, potatoes - into cubes or slices, white cabbage - into checkers, cauliflower is disassembled into small inflorescences, bean pods are cut into 2-3 parts. Turnips, some varieties of cabbage and cauliflower are pre-blanched to remove bitterness.

Place sautéed carrots and turnips into boiling water; potatoes, then cabbage, cook at low boil until tender.

5-10 minutes before the end of cooking, add green peas or previously boiled beans, pour in hot milk, add salt and bring to a boil. When vacationing, fill with oil.

Milk soup with dumplings

When leaving, the finished dumplings are placed in a portioned bowl, poured with hot boiled milk or a mixture of milk and water with salt and sugar, and seasoned with butter.

SOUP PUREE

Puree soups are prepared from vegetables, cereals, legumes, poultry, liver, mushrooms and other products. Puree soups are prepared vegetarian, with bone broth, with decoctions or broths obtained by boiling or poaching the products included in the soup recipe, as well as with whole milk or a mixture of milk and water.

Products intended for puree soups are boiled, stewed or poached until fully cooked, then pureed. To ensure that the particles of pureed food are evenly distributed throughout the entire mass and do not settle to the bottom of the dish, white sauce made from flour (sautéed with or without fat) and broth or decoction of vegetables is added to pureed soups (except for cereal soups).

To increase the nutritional value and improve the taste of soups, except for “Bean puree soup,” season with butter and hot milk or an egg-milk mixture (leison). Instead of milk and butter, you can use cream to season creamy soups. When preparing soups according to columns II and III, butter can be replaced with table margarine. The dressing is added to the finished puree soups, after which they are not boiled.

To prepare the egg-milk mixture, stir the egg yolks, gradually add hot milk and boil over low heat in a water bath until thickened, without bringing to a boil, then filter.

When preparing vegetarian puree soups, the rate of addition of milk and eggs for dressing can be increased by 50% compared to that indicated in the recipe.

Ready-made puree soups are stored until release in a water bath or stove at a temperature of 80-85 ° C.

Some of the products included in the recipe can be left unwashed and added to the soup during holidays as a side dish (15-20 g per serving).

For all puree soups, you can separately serve corn or wheat flakes (25 g per serving), or pies (order No. 797) or wheat bread croutons (order No. 829 (20 g per serving).

Along with the traditional technology for preparing pureed soups from cereals, it is also recommended to prepare them by first grinding and brewing the cereal in broth or water, bypassing the mashing process.

You can use industrially produced coarse flour.

Soup puree from various vegetables

The onion is chopped and sautéed, the remaining vegetables are chopped and simmered, and the turnips are first blanched. 5-10 minutes before the end of poaching, add sauteed onions and green peas, then wipe everything.

The pureed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk and butter.

Part of the green peas can be put whole in puree soup, brought to a boil and seasoned.

The leeks are cut into strips, sautéed and added during the holidays.

General cooking principles

You can prepare the soup with regular store-bought noodles or homemade noodles. It is better to choose high-quality pasta, preferably made from durum flour - it will not fall apart during cooking and will not turn into a sticky porridge. You can buy regular small noodles or ultra-thin, so-called “spider web” noodles, which are cooked literally in a matter of seconds.

Normalized milk of 2.5% and 3.2%, which is sold in bags, is suitable. You can use whole, but only diluted in water. Baked milk, which you can buy in a store or melt yourself at home, is also suitable. It is important to pay attention to the fat content of the milk. The higher the fat content, the higher the calorie content of the soup. Very fatty store-bought milk, and especially homemade milk, must be diluted with water, especially if you are preparing children’s soup.

Correct proportions

To make noodle soup cooked with milk tasty and tender, you need to calculate the proportions correctly. The soup should not be too thick. Therefore, you need to add exactly as much pasta as indicated in the recipe. You can pour a little less, but not more, since during cooking the dough swells greatly, 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.

• Choose the right cookware. To avoid burning, it is best to cook in a saucepan or in a saucepan with a thick bottom and always over low heat.
• Do not let the milk burn. To prevent anything from burning, do not move far from the pan. Stir the dish constantly during cooking. Most often, whole milk burns, so to prepare milk soups with noodles, 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.
• 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 into the bubbling milk, stirring constantly to prevent the noodles from bunching up and sticking to each other.
• Be careful not to overcook the pasta. As a rule, vermicelli cooks very quickly, in just over a minute. Therefore, you can remove the soup from the stove almost immediately after boiling, as soon as the noodles are half cooked. While the soup cools, it will absorb some of the hot liquid, become softer and not boil over.
• 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 are unable to cook vermicelli in milk; it remains raw and hard, and the milk burns. What to do in this case? The problem can be easily solved. Cook the vermicelli in boiling salted water, as you would regular pasta, until fully cooked, following the instructions on the package. Then drain in a colander to drain all the liquid, and immediately add to the boiling milk, boil the soup and remove from heat.

Preparation

Big photos Small photos

The technology is very simple. I take a ladle with a thick bottom and a 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 don’t have to dilute it, but just rinse the ladle with water. I definitely dilute whole and very fatty ones, then the soup will turn out more tender and will not burn.

I put the ladle on the stove, on the lowest heat. I stir constantly so that it doesn't burn or run away. As soon as the milk warms up, I add a piece of butter and 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.

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

Pour vermicelli into the boiling milk, slowly and carefully, stirring the soup so that it does not stick together and form one lump. I measure out the amount of pasta by the handful. 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, for no more than 1 minute. It all depends on the type of pasta. If you have “Gossamer”, then remove 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; the inside of the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in hot liquid and still reach condition.

Once the soup has cooled slightly, pour 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. Bon appetit!

I don’t know how it is for anyone, but I remember the time when I was sent on children’s holidays (which, by the way, was a whole three months) to my grandmother in the village. Every morning during these three months I had milk porridge or soup waiting for me.

Of course, as is customary with every child, I hated these breakfasts. And now, when I feed my children the same breakfasts, I remember with special love and nostalgia those wonderful dishes that my grandmother prepared for me.

But whatever one may say, we have to instill a love for dairy products in our children. And lately I’ve started to succeed, 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 for decorating it. And all the children are delighted, and our conscience is clear. Although, to be honest, it is not only children who love such delicacies for breakfast. Well, let's quickly figure out how to cook delicious milk soup with pasta.

Secrets of making 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 tightly kneaded, unleavened dough. True, in the old days the dish had ritual significance and acted as one of the symbols of reconciliation.

As you can easily guess from the name, the basis of the dairy delicacy 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 liquid.

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

Almost all types of pasta (like cereals) do not boil well in milk, so they must first be boiled in water until half cooked. Vermicelli or durum wheat cones should be combined with milk no earlier than they are almost completely ready.

Vanillin can be added to the milk-pasta delicacy - this will make the dish more flavorful. To improve the taste, butter is used, but it must be added 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 skim milk (with 0% or 1% fat).

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

Recipe for milk soup with pasta with photo

Kitchen utensils and appliances:

a small saucepan/saucepan, spoon, hob or stove.

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.

• To make delicious milk soup, use only fresh milk. It must have a good shelf life, and it must be stored at the correct temperature conditions.
• It is better to cook milk soup with pasta once, because if you reheat it several times, it becomes tasteless.
• In addition, it is better to cook it a few minutes before serving, otherwise in a soup that has been waiting for a long time to be served, all the pasta may become loose.
• Dilute milk with water only if you think it is very fatty. About 1 stack. milk requires 0.3-0.5 cup of water.
• Keep a close eye on the boiling milk as the rapidly growing foam from the milk may 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.

Video recipe for making soup with pasta and noodles

The video shows a step-by-step process for preparing the perfect milk noodle soup that you and your family will definitely love.

I am sure that any housewife will not find one option for a tasty and healthy soup for small children enough. Especially for you, I have made a selection of my favorite options, which my guys have always been absolutely delighted with.

First of all, prepare the tender one - this is a more nutritious version of the soup just described, and also better for the stomach. In addition, do not miss the opportunity to cook the most aromatic one, which is a real storehouse of everything useful that nature has given us.

Each of the proposed recipes is actively used by me personally, so do not worry that among them there is a poorly balanced or unreliable one. Bon appetit and always good mood!

Other cooking options

Pasta itself is quite nutritious, so make it if you don't know what to cook 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, cook and serve it as an appetizer for a holiday table or a regular dinner. A nutritious alternative to traditional Italian pasta will be.

And if you want to surprise your guests or loved ones with something unusual, prepare. This easy-to-prepare dish looks very beautiful and festive, so I’m sure it will become the highlight of any holiday table. The simplest dish, which takes just a few minutes to prepare, is pasta with egg. Despite all the simplicity and speed of preparation, this dish turns out incredibly nutritious and tasty.

Any dish turns out much tastier if you cook in a good mood. This is what I sincerely wish for you!

What do you like to serve milk soups with? Share your pasta cooking secrets with me in the comments on the site. Bon appetit!

This is the most delicious dish from our childhood. At first we were fed this soup in kindergarten, and now we prepare it for our children.

Pasta goes well with products such as milk and butter. From these products you can very quickly and easily cook milk soup with pasta - a complete hot dish for adults and children.

It is worth saying that dairy is useful for people of any age. It does not irritate the gastrointestinal tract and is easily digestible.

If you do not add sugar and butter or add a minimal amount of these products, then pasta and milk soup will contain a minimum of calories, which is important for those on a low-calorie diet.

And if you want to pamper your loved ones with an unusually tasty dairy dish, then you can season it with cocoa powder, chocolate chips, berries or.

You can prepare milk soup with different ingredients, adding millet washed in hot water (hot water will get rid of the characteristic bitterness), rice, buckwheat, small vermicelli or spaghetti. You can season the finished milk soup with dried fruits or fresh fruits and berries. And if you are preparing soup without sugar, then it is not a sin to sprinkle it with grated cheese and herbs right in the plate.

Ingredients for milk soup:

• pasta (any kind) - 200 g
• milk (any fat content) - 700-800 ml
• butter - 50 g
• sugar - to taste
• salt - to taste