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
It will be easier and faster to cook a dish in a slow cooker, the soup will definitely not burn and run away, so this recipe is suitable for those who are in a hurry, are constantly distracted, as well as for 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 for athletes and sportswomen.
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 deteriorate and lose all its beneficial properties when it comes into contact with iron and copper, so it is best to cook milk soup in enameled or steel bowls. 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 delight us with various varieties of 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, and for some it is the only possible way of eating 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" (the "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.
The most delicious soup is obtained with chanterelles, but champignons, white mushrooms, 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 light protein soup for lunch or dinner, for all its benefits and unusual appearance, is 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.
With such a dish as milk soup with pasta, our first meeting occurs in early childhood, there is probably no such family in which this hearty milk soup was not cooked. And so the tradition of milk soup from generation to generation has been firmly striding for centuries and with the expression: “My mother cooked for me, then I myself began to cook delicious soup with shells, horns or bows for my children.”
I like the recipe for milk soup with pasta with a thicker consistency, then it seems that this is not soup at all, but pasta in the most delicate milk sweet sauce. I often add nuts or candied fruit to such a soup, it turns out a little unusual and unusual, but the soup becomes so elegant and even tastier. Kids just can’t tear themselves away from it, and all the time they ask for supplements. Especially tasty is pasta soup cooked with heavy cream. That is what I suggest you prepare.
Ingredients:
- Milk - 1 liter;
- Pasta "Shells" or other pasta - 200 gr.;
- Salt - one good pinch;
- Sugar - 3 tsp or to taste;
- Butter - 1 tsp
- Walnuts (peeled) or candied fruits - 100 gr.
How to cook milk soup with pasta, cooking and tips:
For milk soup, you should choose pasta made from durum wheat. Since otherwise the pasta in the soup will spread, and you will get not soup, but sticky porridge. If you come across pasta made from mixed flour, then it is more appropriate to boil the pasta separately until half cooked, and then rinse them and, in this form, introduce them into boiling milk.
Since we chose the right "Shells", then we will cook the soup according to all the rules.
Rinse the pan inside with water and only after that pour milk into it. This procedure must be done to prevent the milk from sticking to the bottom of the pan.
Put the saucepan on the stove over low heat, add a pinch of salt to the milk and bring to a boil.
When the milk boils, we will begin to gradually pour out the “Shells”.
Stir the milk soup and boil the pasta for 10 minutes with occasional stirring.
Tip: so that the milk does not run away, when lifting the “cap”, drop cold water on it, the “cap” will immediately fall off and will not rise again.
When the pasta is almost ready, add sugar and a spoonful of butter to the pan with milk soup,
stir the milk broth and let it boil.
Take the soup off the stove and immediately pour it into bowls.
Walnuts (or other) nuts should be peeled, chopped and, if desired, added directly to the plates. The same can be done with candied fruits.
Milk soups
Need a good healthy dairy recipe for kids? Try to cook delicious milk soup with pasta. Cook delicious food with us!
45 min
160 kcal
5/5 (2)
My children love to eat milk soup with noodles for breakfast, which not only fills them up perfectly before school or kindergarten, but is also full of all sorts of benefits for a growing child's body.
Of course, I am aware that many are surprised at this order in our family, since there is an opinion that children dislike this type of dairy dishes most of all. However, in my opinion, children simply do not like poorly prepared dishes, even sweet ones.
Did you know? How to cook milk soup with vermicelli or pasta? I can give one recommendation, the implementation of which has always helped me cope with even the most complex dishes. It sounds like this: do not be nervous, take your time and carefully monitor everything that you do in the process of making soup. According to my observations, it is haste and inattention that often cause “escaped” milk and burnt milk soup.
Kitchen tools
If possible, prepare in advance the necessary utensils, appliances and tools that you will definitely need in the process of making delicious milk soup with pasta: a pot or saucepan with a thick bottom and a non-stick coating with a volume of 3 liters or more, several deep bowls with a capacity of 200 to 600 ml, canteens spoons, measuring bowl or kitchen scales, teaspoons, linen and cotton towels, a sharp knife, kitchen potholders, a wooden spatula and a cutting board. Among other things, you may need a blender or coffee grinder to grind sugar in the absence of powdered sugar.
Important! Any kind of milk soup is very sensitive to old fat left on the dishes or pan from previous dishes. So try to thoroughly wash the tools and appliances using degreasing detergents before preparing this dish.
Required Ingredients
The basis
Additionally
- 100 g of powdered sugar or honey;
- 6 g of table salt;
- 100 g butter.
Did you know? I strongly recommend that you choose skimmed milk for making soup for the youngest children, since it is the low-calorie dishes that are the most useful for our little ones. In addition, I advise you to use the thinnest vermicelli - this is what the guys like most of all, and they absorb the soup with redoubled energy. But you can also do it with horns or spaghetti.
Important! If you do not have powdered sugar at your disposal, you can make it with granulated sugar and a blender (or a simple coffee grinder). In addition, instead of sugar, honey, jam or liquid jam can be added to the soup.
Cooking sequence
Preparation
- We boil the water intended for the soup and cool it to room temperature.
- We break the vermicelli so that each individual strip fits in a tablespoon.
- Warm milk over medium heat for approx. up to 70 degrees then let it cool down.
- Butter is cut into pieces: each such piece will be added to one plate with soup.
- We scroll the jam or jam in a blender or food processor, melt the honey.
Did you know? Preheating the milk is another secret to great soup making from my grandma. After such treatment, the milk will not burn to the pan even with the thinnest bottom, and its boiling, if you suddenly gape, will not be so violent.
Cooking
- Pour boiled water into a dry and clean pan.
- We put it on medium heat, bringing the liquid to a boil.
- Pour the salt, shake the boiling water a little with a spatula.
- After that, pour the prepared vermicelli, mix it thoroughly in water.
- Without stopping stirring, bring the mass to a moderate boil.
- Then pour the cooled milk, stirring the soup intensively.
- Cover the pot with a lid and let the mixture simmer for about five minutes.
- After that, we try the soup for salt and the readiness of the vermicelli, turn off the stove.
- Let the soup stand under a closed lid for about ten minutes.
- The next step is to pour the soup into portioned plates, add a tablespoon of powdered sugar to each.
- Gently stir the mass, then lay out pieces of butter on plates.
- Stir the soup again and immediately serve it to the table.
Important! Milk soup with vermicelli can be quickly made in a slow cooker. Simply and quickly boil water using the Bake program and then pour the prepared vermicelli into the bowl.
Cook for about five minutes, then add milk, turn on the "Milk porridge" or "Milk" mode and close the lid of the device. After about ten minutes, your soup is completely ready, you can add sugar, honey and butter.
Well, that's all, now you know exactly how to cook such a delicious milk vermicelli soup, so that even capricious children are delighted with him. Sometimes I add a little more lemon juice or orange zest to the serving bowls to maximize the flavor of the soup and whet my kids' appetites for real. In addition, you can decorate the plates with sprigs of mint or sage, as well as add sandwiches with butter and jam.
Video recipe for making soup with pasta and vermicelli
The video shows the step-by-step process of making the perfect vermicelli milk soup that you and your family will love.
I am sure that any hostess will not find just one option for a tasty and healthy soup for young children. Especially for you, I made a selection of my favorite options, which my guys have always been completely delighted with.
First of all, prepare the most tender - this is a more nutritious variety of the soup just described, and also more beneficial for the stomach. In addition, do not miss the opportunity to cook the most fragrant, which is a real storehouse of all the useful things that nature has given us.
Each of the proposed recipes is actively used by me personally, so do not worry that among them is poorly balanced or unreliable.
Bon appetit and always good mood!
Milk soup is a dish of boiled milk to which a variety of ingredients are added. Milk soup with pasta is a tasty, satisfying, inexpensive dish that can be attributed to a dietary diet, provided that the fat content of the dairy product is controlled. Sparing diets include both dairy dishes and pasta. Milk has a lot of protein, pasta is a source of complex carbohydrates.
Classic recipe
The dish in the classic version is the most common and in demand. Regardless of age, this breakfast will conquer everyone. Minimum components, maximum benefit.
First, let's boil the milk.
At the same time, it is necessary to bring the pasta to a state of semi-readiness, for this we throw them into boiling water, pre-salted, and cook for 3-5 minutes, drain the water and combine them with milk.
Cooking milk soup with pasta in a slow cooker for children
Children love the soft, delicate taste of baked milk. Here the multicooker will become an assistant. Food is obtained in it, as from a Russian oven, milk languishes, and does not boil, preserving useful ingredients. Constant control over the process is not required, if the multicooker has a delay start function, you can cook a dish for breakfast or dinner, filling the assistant in advance.
Ingredients:
Output - 2 servings of the finished dish
Cooking time - 35 minutes (5 minutes for cooking, 30 minutes for a slow cooker)
The calorie content of the soup is 132.1 kcal, per 100 grams of the finished product: proteins - 4.3, fats - 2.9 g, carbohydrates - 19.0 g.
How to cook milk soup with pasta in a slow cooker for children? Pour milk into the slow cooker, add pasta, salt, sugar, berries, mix, start the “Milk porridge” mode for 30 minutes. You can use the "Extinguishing" mode.
How to cook milk noodle soup
Milk noodle soup is ideal for breakfast for children and adults. With little effort, lack of time, you can quickly prepare an appetizing, nutritious dish. Milk noodle soup also requires little cost.
Ingredients:
Output - 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 it simmer for another 5 minutes, this will give the dish a special tenderness. After the time has elapsed, pour into portioned plates, season with butter.
How delicious to cook pancakes on sour cream with cottage cheese in the oven.
Take note of the recipes for hearty minced pasta with tomato paste. Although high-calorie, but if you replace it with durum spaghetti, you can sometimes treat yourself.
Cooking milk soup with pasta is easy, even inexperienced cooks can handle cooking, 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 to be unusually tasty and healthy:
- Pasta and noodles do not boil well in milk, so you need to boil them until half cooked in water, or simply scald them with boiling water.
- So that milk does not run away when boiled, it is necessary to cook in a cauldron, or a saucepan with thick walls, constantly stirring.
- Homemade milk is diluted with water to reduce calories.
- For delicious noodles, firm varieties of pasta, noodles or vermicelli are best suited.
- You need to stir the soup slowly, in a circle in one direction, then the noodles will not get confused, remain whole and beautiful.
- To improve the taste and increase the usefulness of the dish, raisins, nuts, dried fruits are added to it, and vanillin, candied fruits, and cinnamon are also used as flavoring additives.
- It is allowed to cook unsweetened milk soups with pasta, they add potatoes, cabbage, mushrooms, feta cheese, etc.
Bon appetit!
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.
