Milk soup with pasta prepared according to this recipe - tasty dish, which is very easy and fast to cook. And also such a soup is the taste of childhood, pleasant memories and the smell of grandmother's hands. You can take any kind of pasta: feathers, wheels, shell and even spaghetti. For my children, I always try to choose interesting curly pasta so that the process of eating is more fun.

Ingredients

To prepare milk soup with pasta you will need:

milk - 0.5 liters;

water - 1 liter;

pasta - 70 g;

sugar - 2 tbsp. l .;

salt - a pinch;

butter- 30 g.

Cooking steps

Prepare all the ingredients. Pour the pasta into boiled water and boil until tender, in accordance with the instructions on the package, but do not overcook. Cooked pasta should be al dente ("per tooth"). The amount of pasta can be increased or decreased, this is already a matter of taste. If you like a thicker milk soup, boil large quantity pasta.

While the pasta is boiling, milk should boil in parallel. Pour sugar and salt into boiling milk.

Strain the cooked pasta through a sieve and put it in boiled milk. Bring to a boil and remove the milk soup from heat.
Pour the milk soup with pasta into bowls, add the butter, divided into pieces, and serve warm on the table.

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

General cooking principles

You can cook soup with regular store noodles or homemade noodles. It is better to choose high-quality pasta, preferably from durum flour - these will not fall apart during cooking and will not turn into a sticky porridge. You can buy ordinary small vermicelli or super-thin, the so-called "spider web", which is prepared literally in a matter of seconds.

Milk is suitable for standardized 2.5% and 3.2%, which is sold in packages. You can use it whole, but only diluted in water. Will fit and baked milk, which can be purchased in the store or melted yourself at home. Here it is important to pay attention to the fat content of milk. The higher the fat percentage, the more caloric the soup will be. Very fatty store and even more so homemade milk be sure to dilute with water, especially if you are preparing a baby soup.

Correct proportions

To make a soup with noodles, cooked in milk, tasty and tender, you need to correctly calculate the proportions. The soup should not be too thick. Therefore, add only 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 dishes. 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 burn milk. To avoid burning anything, you should not move far from the pan. Stir constantly as you cook. Whole milk burns most often, therefore, 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.
• 1. Pour noodles into boiling liquid only. There are several ways to prepare milk soups, but general rule states that pasta should be dipped only in bubbling milk, stirring continuously, so that the vermicelli do not clump and stick together.
• 1. Make sure that the pasta is not overcooked. As a rule, noodles are cooked very quickly, a little 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 down, it absorbs some of the hot liquid, becomes softer and does not boil over.
• 1. If you like thick milk soup, like jelly, add a little starch to it (for 1 liter of milk - 0.5 tsp). To do this, separately dissolve the starch in a cup of cold milk, pour in at the very end of cooking, 2-3 minutes until cooked, bring to a boil and immediately remove from heat.

Some housewives cannot boil 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 noodles in boiling salted water like regular pasta until full readiness following the instructions on the package. Then put it in a colander so that all the liquid is glass, 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 chips.
• butter - 1 tsp
• vanillin on the tip of a knife - optional

Total cooking time: 10 minutes / Cooking time: 5 minutes / Yield: 2 servings

Preparation

The technology is very simple. I take a thick-bottomed dipper and 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 do not need to dilute it, but only rinse the ladle with water. I definitely dilute whole and very fatty ones, then the soup will turn out to be more tender and will not burn.



I put the ladle on the stove, on the very little fire... Stir constantly so that it does not burn and run away. As soon as the milk heats up, I send a piece of butter there, let it dissolve. Of course, you can add oil at the very end, or even exclude it from the ingredient list altogether if you are cooking for toddlers.



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



I pour the vermicelli into the boiling milk, slowly and carefully, stirring the soup, so that it does not stick together and one lump does not form. I measure the rate of pasta in handfuls. 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 a "Spider Web", then remove from the stove immediately after boiling, cover and wait a couple of minutes, it will evaporate on its own. Hard varieties need to be boiled a little longer and tasted "by the mouth", inside the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in hot liquid and still get to condition.

Once the soup has cooled slightly, pour it into bowls. The soup is delicious, be prepared for the kids to ask for more! The amount of sugar can be adjusted or honey can be added instead. Bon Appetit!

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

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

But whatever one may say, but you have to instill a love for your children for dairy products. And lately, I started to get it, as I found a great way to make milk soup with pasta.

It takes a minimum of time to prepare this dish, the simplest set of ingredients and a little imagination to decorate it. And all the children are delighted, and our conscience is clear. Although, to be honest, it must be admitted that not only children love such delicacies for breakfast. Well, let's rather figure out how to cook a delicious milk soup with pasta.

Recipe for making milk soup with pasta with a photo

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

Ingredients

Cooking sequence

Video recipe

If you still have questions on how to cook milk soup with pasta, watch a short video that describes all the cooking processes step by step.

• For this delicious milk soup, only use fresh milk. He should have good timing shelf life, but it should 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 best 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 can become mushy.
• Dilute milk with water only if it seems to you that it is very fatty. For about 1 stack. milk requires 0.3-0.5 glasses of water.
• Watch out for boiling milk as the rapidly growing head of milk can escape.
• Be sure to stir the vermicelli as soon as you add it to the pot, otherwise it may burn or turn into one big lump.

How to decorate and what to serve the dish with

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

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

Other cooking options

Pasta is nutritious enough on its own, so make it if you're unsure of what to make for lunch or dinner. In addition, this product can be used to prepare any dish, from appetizers to desserts. If you want to make sure of the versatility of this ingredient, prepare and serve it as an appetizer on a holiday table or a regular dinner. A nutritious alternative to traditional italian pasta will become.

And if you want to surprise guests or loved ones with something unusual, cook it. This easy-to-prepare dish looks very beautiful and festive, so I am sure it will be a highlight of any festive table... The simplest dish, the preparation of which will take literally a matter of minutes, is “pasta with an egg”. Despite all the simplicity and speed in preparation, this dish turns out to be incredibly nutritious and tasty.

Any dish tastes much better if you cook in a good mood. Which is what I sincerely wish you!

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

Milk soups form the basis of the diet of young children, being 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 delicious and useful option of this dish. For older children, you can cook modified variations with fruits to add variety to your usual soup. But initially it's worth exploring traditional recipe while making sure that milk soup with pasta is the easiest thing you can think of.

There are a lot of ways to prepare milk noodles - from complex, in several stages, to express options, ideal for lunch or dinner on hastily... 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 cooked, but it will be bland and not attractive. 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 ready meal similar to what comes 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 here. 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. Fine thin vermicelli - 80 g
3. Butter - 10 g
4. Powdered sugar - 1 tablespoon
5. Salt - ¼ tsp

Preparation:

• Water (1 l) is poured into a small saucepan with thin walls, brought to a boil, slightly salted, and pasta is poured into it. If you use the "spider web" traditional for milk soup - thin, short sticks, similar to 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 enough quick cooking(5-7 min.) At small horns and shells. It is not worth cooking for longer, even if the pasta does not seem soft enough: they will still be soaked in 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 starts to boil and increase in volume, you need to quickly throw pasta that got rid of excess liquid into it, reduce the power of the burner to the minimum (1/4 of the maximum), cover the pan with a lid.
• After 10-15 minutes. 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 this 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 added to the soup during cooking.
• If it so happens that the milk that you use for the dish begins to curl up at the moment of heating, contrary to all the seller's assurances of its freshness, you can add a pinch to it citric acid... Its taste will not be felt, and the product itself will not harm the child's body, but lumps in milk and liquid separation into layers will not occur.

Cooking milk noodles in the oven

Milk noodles differ from milk soup only in their thickness: 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 turn out as useful as possible for the baby, it is recommended to find country milk that has not been processed at the factory, as well as to make soup noodles on your own. If your child does not perceive cow's milk, you can use goat - this will not impair the taste of the dish. So, preparatory stage- sculpting noodles - it 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 the bowl in a slide, after which salt and broken chicken eggs... The dough is kneaded with hands moistened with cold water... The movements are fast and precise, it is impossible to allow excessive "clogging" of the dough, which leads to its increased density and hardness even after boiling. A dash of cinnamon or vanilla sugar can be added to the noodle dough, which is focused on milk soup.
• The dough is rolled into a tight ball, wrapped in plastic and stored in the cold. After 50-60 minutes. you need to take it out, 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 processed 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 needed for the soup. Therefore, focus on the intended dish.
• If you have prepared too many noodles, they are dried on a baking sheet and put into 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 noodles - 3-4 minutes.
• You can do lean option of these noodles if you replace the chicken eggs with cold water. The specified amount of flour will require 200 ml of water. Kneading, cooling and rolling out the dough will be carried out using the same technology, and there will be no changes in the further procedure for boiling the noodles. As for which one is better to do for a small child - it's up to you. In fact, the dough of lean noodles is the dough of classic noodles, and how well does your baby tolerate egg white and the 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 the convection turned off, it will stand for 30-40 minutes.
• After the specified time has elapsed, you need to open the lid and check the milk level - if it is practically absorbed into the noodles, honey is added to the dish, the oven is turned off, but the pot is left in it for another 1-1.5 hours. If not, you should wait another 10-15 min. before removing the fire.
• In the oven, milk noodles can be made by Italian recipe: then it will turn out to be less soft, but it will have a light golden crust and will become more of an idea for a side dish than a main course. This option, of course, is already more suitable for older children: from 3 years old. According to Italian technology, the noodles boiled on the stove are transferred to a ceramic mold with low sides and baked at 180 degrees until their color changes to golden brown. After that, it is poured with milk, covered with a lid or tightened with foil, and cooked at a temperature of 120 degrees for another 30-40 minutes.

Cook soup in a slow cooker

Is milk soup cooked in a multicooker different from the same dish cooked on the stove? Each hostess will give her 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. It is enough just to put the necessary products in 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 Small child... The amount of ingredients listed below will make 2 full servings.

Compound:

1. Vermicelli or noodles - 4 tablespoons
2. Whole milk - 2.5 multi-glasses or 400 ml.
3. Condensed milk - 1 tablespoon

Preparation:

• Milk is poured into the multicooker bowl and the pasta is immediately poured out, after which the "Porridge" mode is set: the milk will not boil on it and try to escape, which is typical for the "Soup" mode. If this is not the case, you can select "Extinguishing". The timer is approximately set for 10 minutes.
• When the specified time has elapsed, the multicooker lid rises. If the pasta has already softened, condensed milk is added to the soup, and its for another 2 minutes. languish in the same mode. If you want a 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 the state of 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.

Milk soup is a dish made from boiled milk to which a variety of ingredients are added. Milk soup with pasta is tasty, satisfying, inexpensive dish, which can be attributed to a dietary diet, subject to control over fat content dairy product... Sparing diets include both dairy dishes and pasta. Milk contains a lot of protein, pasta is a source of complex carbohydrates.

Classic recipe

Dish in classic version the most widespread and demanded. Regardless of age - such a breakfast will conquer everyone. Minimum ingredients, maximum benefit.

To begin with, we set the milk to boil.

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 multicooker for children

The kids love soft delicate taste baked milk. Here the multicooker will become an assistant. Food is obtained in it, like from a Russian oven, milk languishes, and does not boil, preserving useful ingredients. Constant control over the process is not required, if there is a delay start function in the multicooker, you can prepare a dish for breakfast or for dinner, having refueled the assistant in advance.

Ingredients:

Exit - 2 servings of a ready-made dish

Cooking time - 35 minutes (we cook the food for 5 minutes, the multicooker prepares for 30 minutes)

The calorie content of the soup is 132.1 kcal, per 100 grams of the finished product: proteins - 4.3 g, fats - 2.9 g, carbohydrates - 19.0 g.

How to cook milk soup with pasta in a multicooker for kids? Pour milk into a multicooker, add pasta, salt, sugar, berries, mix, start the "Milk porridge" mode for 30 minutes. You can use the "Extinguishing" mode.

How to make milk noodle soup

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

Ingredients:

Exit - 3 servings of a ready-made dish.

Cooking time is 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. Stir in the noodles. Boil for 8-10 minutes, stirring occasionally, then remove from heat, cover and let simmer for another 5 minutes, this will add special tenderness to the dish. After the time has elapsed, pour into portioned plates, season with butter.

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

Take note of the hearty minced pasta recipes with tomato paste... Although high-calorie, but if you replace it with hard spaghetti, sometimes you can pamper yourself.

It is easy to cook milk soup with pasta, even inexperienced cooks can cope with cooking, the main thing is that there is a desire to surprise and please their household members.

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

1. In milk, pasta and noodles do not boil well, so you need to boil them until half cooked in water, or just scald with boiling water.
2. To prevent the milk from escaping during boiling, it is necessary to cook in a cauldron, or in a saucepan with thick walls, constantly stirring.
3. Homemade milk is diluted with water to reduce calories.
4. For delicious noodles best fit hard varieties pasta, noodles or vermicelli.
5. Stir the soup slowly, in a circle in one direction, then the noodles will not get tangled, they will remain whole and beautiful.
6. To improve the taste and increase the usefulness of the food, raisins, nuts, dried fruits are added to it, vanillin, candied fruits, and cinnamon are also used as aromatic additives.
7. It is allowed to cook unsweetened milk soups with pasta; potatoes, cabbage, mushrooms, feta cheese, etc. are added to them.

Bon Appetit!