How to cook milk soup with pasta. Milk soup with pasta - cooking correctly. General principles of preparation

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

Pasta goes well with foods such as milk and butter. From these products, you can very quickly and easily cook milk soup with pasta - a full-fledged 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, it is easily absorbed.

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

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

You can cook soup with milk with different ingredients by 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 cook soup without sugar, then it is not a sin to sprinkle it with grated cheese and herbs right on the plate.

Milk Soup Ingredients:

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

How to cook milk soup - step by step instructions

Boil water in a separate saucepan, season with salt. Dip the pasta into boiling water and boil until half cooked. Then discard the pasta and rinse with cold water. Thus, we will get rid of the excess starch that is contained in the pasta, and the milk soup will not turn out to be a viscous porridge, but a pleasant consistency.

Pour milk into another saucepan and bring to a boil. Add salt and sugar to taste.

As soon as the milk begins to boil, immediately reduce the heat to a minimum so that it does not run onto the stove.

Dip the pasta prepared in advance into boiling milk and boil them until fully cooked.

When the milk soup boils well - 2-3 minutes over low heat (but do not overcook the pasta!), Add the butter.

Rational nutrition is the basis of health and longevity. The quality of life directly depends on the correct selection of products. 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 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.

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:

1. Pasteurized milk - 700 ml
2. Small thin vermicelli - 80 g
3. Butter - 10 g
4. Powdered sugar - 1 tbsp.
5. 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 begins to boil and increase in volume, you need to quickly throw pasta that has got rid of excess liquid into it, lower 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, contrary to 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, the preparatory stage - modeling noodles - will take 1.5-2 hours, of which only 20-30 minutes are spent on your direct work.

Compound:

1. Wheat flour - 200 g
2. Chicken egg - 2 pcs.
3. 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:

1. Prepared homemade noodles - 200 g
2. Village milk - 200 ml
3. 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 dish. 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:

1. Vermicelli or noodles - 4 tbsp.
2. Whole milk - 2.5 multi-cups or 400 ml.
3. 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.

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

Soup
Servings - 2
Cooking time - 0 h 25 min

How to cook

To prepare a delicious soup, take homemade milk of any fat content. If you are on a diet, you can use low fat. When buying, pay attention to the freshness of the dairy product. Stale milk can curdle during the cooking process, and then the soup will not turn out. It is better to use a saucepan with a thick bottom. Pour milk into a saucepan. Add cold water. Stir. Put on fire and bring to a boil.

Add salt and sugar to taste. Stir to dissolve both ingredients. The amount of sugar can be adjusted. If you do not want to use granulated sugar, sweeten with honey or jam before serving.

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

Pasta has long been a popular everyday product and a real lifesaver for housewives. From them, you can quickly prepare hearty and tasty 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, therefore they must first be boiled in water until half cooked. Vermicelli or durum wheat horns should not be combined with milk until they are almost completely cooked.

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

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

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

How to cook milk soup: simple and quick recipes

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

Classic milk soup

To prepare such a delicacy, you will need:

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

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

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

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

When the milk has boiled for a couple of minutes with salt and sugar, vermicelli or horns are put in it, everything is stirred and boiled over medium heat for 5-6 minutes, then it is turned off and covered with a lid. The soup is ready to eat immediately after the end of cooking, but it is better to let it brew so that the dish becomes more fragrant 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 multicooker container and boil, setting the device to the “Multi-Cook” 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.

An excellent 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.

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