How to make milk soup with pasta. Milk soup with pasta: accessible recipes and recommendations. For the little ones

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

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.

• 1. 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.
• 1. 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: pour in first cold water to the bottom of the pan, and only then add milk in a thin stream.
• 1. Pour vermicelli only into boiling liquid. There are several ways to prepare milk soups, but general rule states that pasta should only be dipped into bubbling milk, stirring continuously so that the noodles do not clump together and stick to each other.
• 1. 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.
• 1. 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 vermicelli in boiling salted water as you would regular pasta until full readiness, 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.

Ingredients

• milk - 400 ml
• water - 100 ml
• vermicelli – 50 g
• sugar - 1 tbsp. l.
• salt - 1 chip.
• butter- 1 tsp.
• vanillin on the tip of a knife - optional

Total prep time: 10 minutes / Cook time: 5 minutes / Yield: 2 servings

Preparation

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!

Many experienced housewives probably know how to make milk soup with pasta. For beginner cooks we offer detailed recipe preparations. 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 to be runny. If you like thicker soups, you can increase the amount of pasta slightly.

Ingredients

• Milk - 250 ml
• Water - 250 ml
• Salt - 0.5 tsp.
• Sugar - 2 tbsp.
• Pasta - 70 g

Information

Soups with milk form the basis of the diet of young children, introduced into their diet as soon as the child turns 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 tasty and healthy version of this dish. For older children, you can prepare modified variations with fruit to diversify the usual soup. But it's worth exploring first. traditional recipe, while making sure that milk soup with pasta is the simplest thing you can come up with.

There are a lot of ways to prepare milk noodles - from complex ones, in several stages, to express options, ideal for lunch or dinner at a quick fix. And although it seems that the basic technology is very simple - noodles, milk and flavorings, even in it there are a huge number of nuances, without which the dish will undoubtedly be prepared, but will be bland and unattractive. In general, you can cook milk soup with pasta on the stove, in microwave oven, slow cooker and oven. The latter option is ideal for country milk, since the taste and aroma of the finished dish is similar to that coming from soup cooked in a Russian oven. The only drawback of this technology is the time spent on it: in addition to cooking, an infusion stage is required. The traditional algorithm for preparing 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.

Preparation:

• Water (1 liter) 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 traditional “spider web” for milk soup - thin, short sticks, similar to broken spaghetti, boil them over medium heat and with the lid closed, you only need 3-4 minutes. If you use small figures (stars, circles, etc.), they cook a little longer - 8-10 minutes. Cooking is also quite fast (5-7 minutes) for small horns and shells. There is no need to cook longer, even if the pasta does not seem soft enough: it will still soak in the hot milk.
• Now you can forget about the noodles 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 in the pasta that has gotten rid of excess liquid, reduce the burner power to minimum (1/4 of the maximum), and cover the pan with a lid.
• After 10-15 minutes. After the milk boils, butter and sugar are added to it, and the soup should be given another 3-5 minutes for these products to dissolve in it. What if the child doesn’t like this? classic version milk noodles, it is easy to diversify it by adding a spoonful of your favorite jam or fresh berries. But then sugar is not added to the soup when cooking.
• If it so happens that the milk you use for a dish begins to curdle when heated, despite all the seller’s assurances of its freshness, you can add a pinch of citric acid. Its taste will not be felt, and the product itself will not harm the child’s body, but lumps in the milk and separation of the liquid into layers will not occur.

Cooking milk noodles in the oven

Milk noodles differ from milk soup only in thickness: they use less milk or more dry product, and they are 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 especially aromatic and authentic. But in order for the dish to be as healthy as possible for the baby, it is recommended to find village milk that has not undergone factory processing, and also to make your own noodles for the soup. 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

Preparation:

• The flour is sifted and poured into a bowl in a heap, after which salt and broken chicken eggs. The dough is kneaded with hands moistened with cold water. The movements are fast and precise; the dough must not be over-clogged, which leads to its increased density and rigidity even after cooking. You can add a pinch of cinnamon or vanilla sugar to the dough for noodles that are oriented towards milk soup.
• The dough is rolled into a tight ball, wrapped in film and stored in the cold. After 50-60 minutes. you need to take it out, place it on a floured surface and roll it into a very thin (0.5-1 mm) flat 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 olive oil so as not to stick 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 many noodles, dry them on a baking sheet and put them in a sealed bag. And the required amount is boiled in salted water: for noodles with eggs, the recipe requires 7-9 minutes, for lean noodles - 3-4 minutes.
• You can make a meatless version of these noodles by replacing the chicken eggs with cold water. For the indicated amount of flour you will need 200 ml of water. Kneading, cooling and rolling out the dough will be done using the same technology, and there will be no changes in the further procedure for cooking noodles. As for which one is better to do for a small child, it’s up to you to decide. Essentially the dough lean noodles- classic vermicelli 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. Country milk – 200 ml
3. Honey – 1 tbsp. l.

Preparation:

• 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 preheated to 90 degrees. At this temperature and convection turned off, it will stand for 30-40 minutes.
• After the specified time has passed, you need to open the lid slightly and check the level of milk - if it is almost 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 turning off the heat.
• In the oven, milk noodles can also be made according to the Italian recipe: then they will turn out less soft, but will have a light golden crust and will become more of a side dish than a main dish. This option, of course, is more suitable for older children: from 3 years old. According to Italian technology, noodles boiled on the stove are transferred to a ceramic form with low sides and baked at a temperature of 180 degrees until their 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 housewife will give her own answer to this question, but in any case, working with a multicooker makes life much easier, since it eliminates the need to stand at the stove. Just put it in the bowl necessary products, choose the right mode and set the timer, and smart technology will do everything itself, which is very valuable when there is Small child. The quantities of ingredients indicated below will yield 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.

Preparation:

• Milk is poured into the multicooker bowl and the pasta is immediately poured out, after which the “Porridge” mode is set: on it the milk will not boil 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 set for 10 minutes.
• When the specified time has elapsed, the multicooker lid rises. If the pasta has already softened, add condensed milk to the soup and cook for 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 prepare milk soup with pasta exactly before serving it, and not with a margin of several hours: otherwise the vermicelli will soften to the point of 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.

Everyone knows that you need to eat healthy. Reduce consumption of fatty, spicy, smoked and fried foods, eat more dairy products. Cheese, cottage cheese, yoghurts - all this is tasty and healthy. But what do you do if you want something hot? Well, of course, eat a plate of milk soup with pasta - just like in childhood.

This dish is ideal for those for whom the doctor has prescribed a diet, as well as for all those who decide to lead healthy image life. It is absorbed quickly, does not overcharge the body with calories, and does not contain harmful “fries” on the cracklings. That’s why every young mother should memorize the recipe for milk soup with pasta. After all, this first dish can be eaten both while waiting for the baby and while feeding him. And then cook it for your slightly older child.

By the way, healthy and hypoallergenic milk soup with pasta is prepared very quickly, which only adds points to it in the eyes of new mothers and working housewives.

You will need:

• Milk - 1 l;
• Pasta - 200 gr;
• Sugar - 2-3 tablespoons;
• Butter - 50 g;
• Salt, vanillin to taste.

How to cook Milk soup with pasta:

Place a pot of water on the stove and bring it to a boil. Salt and cook the pasta in it until half cooked. To make the milk soup appealing to kids, choose pasta in the form of bows, letters, animals or stars. In a word, the more interesting the shape of the pasta, the more actively the baby will eat the first one.

When they swell and become half soft, drain them in a colander. Do not throw away about half of the water in which the pasta was cooked - we will need it.

In another saucepan, bring the milk to a boil. Be careful that it doesn't run away. Add sugar to it, and, if you want, vanillin or cinnamon.

Now, to prepare the pasta soup, transfer it from the colander to a bowl with milk.

Add some salted water from under the noodles that you didn’t pour out. You can cook this dish with whole milk. Then don’t add water, but be sure to add salt to the soup - it will be tastier.

Cook the pasta until completely cooked, uncovered, over low heat for about 3-5 minutes. Be sure to stir the soup so that the paste does not stick to the bottom and to each other.

At the end of cooking, turn off the stove and put butter in the pan. Now you can cover the pan with a lid.

There are no secrets to how to cook pasta soup. A very simple dish that is equally delicious hot or cold. And it can easily be turned into a real holiday dessert. Just sprinkle the milk soup with grated chocolate, coconut flakes or garnish with fresh berries and mint leaves. And then not only children, but also adults will like it!

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 in Lately I started to succeed because 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.

Recipe for milk soup with pasta with photo

Kitchen utensils and appliances: a small saucepan/saucepan, spoon, hob or stove.

Ingredients

Cooking sequence

1. Place the pan in which we will cook on the fire and pour 0.3-0.5 liters of water into it.
2. Add 0.5 liters of milk to boiling water.
   
   
3. As soon as the resulting mixture warms up well, you can add 1/2 tsp. salt and 2 tbsp. l. Sahara. You can add more or less sugar depending on how sweet you want your dish to be.
   
   
4. Constantly stirring the milk mixture, add 75-100 g of vermicelli.
   
   
5. As soon as the pasta is ready, our soup is ready. Let it cool a little and you are ready to serve!
   
   

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.

How to decorate and what to serve with

Most often, mothers spoil their children with this delicacy. Therefore, if you are cooking for them, it is best to serve the dish with a small portion of jam, marmalade or honey.

In addition, during the cooking process or a few minutes before serving, you can add a few spoons of cocoa powder or a pinch of cinnamon to the soup, and then you will get not only a tasty, but also an unusual, aromatic delicacy. Fresh fruits, berries and dried fruits are also perfect as decoration.

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 be the highlight of any meal. festive 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!