Milk soups are traditionally prepared for children, although many adults are not averse to feasting on "greetings from childhood."
Soups are cooked without meat and milk in their composition is designed to increase the density and satiety of the dish.
Most recipes are prepared very quickly, the only exception is the soup with baked milk, and even then only if you decide to melt it yourself.
Vermicelli milk soup - general principles of preparation
• Milk soups with noodles can be prepared not only on whole cow's milk diluted in water, but also melted milk, which can be purchased at the store or melted at home.
• When choosing milk, pay attention to its fat content. The fatter it is, the more caloric the soup will turn out.
• Purchased fatty and especially homemade milk should always be diluted, especially for making baby soups.
• Vermicelli is best purchased from durum wheat flour. Such pasta does not boil during cooking, and soups do not turn into porridge.
• Milk soups with vermicelli in their consistency should be sufficiently liquid. Therefore, you need to add pasta to them exactly as much as recommended in the recipe. You can put less, but not more, the vermicelli greatly increases, "swells" in the liquid. The most suitable amount of vermicelli for soup is half a glass (two hundred grams) per liter of milk.
• There are many recipes for making milk soup with vermicelli, all of them differ not only in ingredients, but also in cooking methods. But, despite this, there is one general rule of preparation - the vermicelli is lowered only into boiling liquid and, when brought to readiness, is periodically mixed so that the vermicelli do not stick together and do not stray into lumps.
Pumpkin Milk Soup with Vermicelli
Ingredients:
• 250 ml of whole cow's milk;
• 100 grams of pasta, vermicelli;
• 600 grams of pumpkin pulp, peeled;
• butter (natural) oil - 50 grams;
• ground cinnamon - a small pinch.
Cooking method:
1. Cut the thick pulp of a well-ripened pumpkin into medium-sized cubes, fill with half a liter of cold unboiled water and set to boil. After boiling, reduce heat and cook the vegetable until cooked. Grind well softened pumpkin on a fine sieve and set aside for a while.
2. Cook the vermicelli until half cooked, dropping it in slightly salted, boiling water. So that the noodles do not stick together, do not forget to stir occasionally.
3. Transfer the cooked vermicelli to a colander, rinse with a stream of warm boiled or running water and leave it to dry.
4. In boiling milk, without removing the pan from the heat, dilute the grated pumpkin puree and lower the washed vermicelli when boiling again. Add cinnamon, a little salt, and adjust the taste of the milk soup with sugar, laying it in small portions.
5. Switch the fire to the minimum and warm the soup on it for three minutes, not allowing it to boil. Cover the pot with soup tightly with a lid and stand the finished dish in this form for fifteen minutes.
6. Serve such pumpkin milk soup with liquid honey, and each portion is seasoned with butter.
Children's milk soup with vermicelli "ABVGDEYKA"
Ingredients:
• one liter of pasteurized milk of moderate fat content;
• a little less than half a two-hundred-gram glass of curly children's alphabet vermicelli "Alphabet";
• 20 grams of raisins;
• 30 grams of dried apricots; creamy "Peasant" butter - 40 grams;
• liquid honey;
• fine table salt "Extra".
Cooking method:
1. Sort dried apricots and raisins, wash with hot water and pour boiling water for half an hour. Drain the water, dry the fruit well with a towel. Cut dried apricots into small stripes, and leave the raisins whole or slightly chop, it all depends on its size.
2. In boiled milk, add curly vermicelli, dried fruit.
3. Wait until it boils again and cook, reducing the heat to a minimum of seven minutes.
4. Oil and honey are added to each plate filled with soup.
Homemade Milk Vermicelli Soup
Ingredients:
• a liter of homemade milk, can be replaced with pasteurized, fatty;
• 100 grams of cottage cheese or cream cheese "Feta";
• 90 grams of vermicelli;
• 40 grams of butter;
• ground cinnamon;
• granulated sugar or liquid honey;
• table salt.
Cooking method:
1. Dip the vermicelli in a saucepan with boiling slightly salted milk. Wait until the milk boils again, mix and boil for seven minutes. If you don’t have vermicelli at hand, you can replace it with medium-sized horns or finely broken spaghetti made from durum wheat.
2. Turn off the stove, add the cottage cheese to the soup, if you took the Feta cheese, cut it into small pieces and then lay it. The cottage cheese should be taken granular, the larger its grains, the better.
3. Add quite a bit, literally on the tip of the knife, cinnamon, cover and let the milk soup stand for 10 minutes.
4. Season the soup in the plates with butter and sweeten with honey. Liquid honey can be served separately so that everyone can put it in their own plate.
Milk soup with vermicelli and grated potatoes
Ingredients:
• small vermicelli - 50 grams (half a glass);
• two large potatoes;
• one medium-sized carrot;
• one liter of purchased, medium fat, milk;
• half a liter of bottled water, drinking;
• a small clove of garlic;
• dill - several branches;
• to taste allspice;
• natural oil, "Traditional".
Cooking method:
1. Grate the carrots and potato tubers separately with a coarse grater.
2. Transfer the grated potatoes to cheesecloth, wrap in a bag and squeeze all the juice from the potatoes.
3. Put the carrots and squeezed potatoes in a pot of boiling bottled water, salt and cook the vegetables until the carrots soften. Water must be purchased and of good quality, otherwise the milk added to the water may curdle.
4. Add the whole portion of milk, boil. Pour small vermicelli into boiling milk and vegetable broth and continue cooking, reducing the heat to a minimum after boiling, until the vermicelli is ready.
5. Put the dill greens finely chopped with a knife into the soup and chopped garlic or grated on the press, add a tablespoon of “Traditional” oil and allspice. Turn off the stove.
Milk Vermicelli Soup with Mushrooms in Baked Milk
Ingredients:
• 2,200 l. milk, ghee (purchased or home-made);
• potato - 4 tubers;
• 70 grams of shallow vermicelli;
• 150 grams of dried mushrooms, porcini;
• one small onion;
• carrot - 1 pc.;
• 250 grams of 20% cream;
• chopped, without stems, greens: dill, parsley, coriander (cilantro) and celery - each species is 30 grams.
Cooking method:
1. Deliver boiled baked milk. In a hot, almost boiling milk, put the potatoes sliced into medium-sized cubes or cubes and cook until half cooked.
2. Salt the soup with fine table salt, pepper with ground black pepper. Add the mushrooms soaked for 20 minutes in hot water and cook the soup further over medium heat.
3. A little later, after about five minutes, put the carrots and onions lightly fried in butter (creamy) in a saucepan with soup. Cook for another 8 minutes, slightly reducing the heat.
4. Add the vermicelli. Three minutes before it is ready, pour in the cream, mix everything well and lower the chopped greens. After adding the cream, make sure that the soup does not boil, but only languishes.
Vermicelli Milk Soup - Tips and Tricks
• Instead of the usual small vermicelli, you can take the Spider Web, but do not forget that it takes much less time to cook it, a little more than a minute. And therefore, after adding this type of vermicelli, the soup should be removed from the stove immediately after boiling. In this case, the vermicelli will not break apart, but will reach readiness during the infusion of the cooked soup, absorbing the hot liquid.
• It is better not to use whole fat milk for making milk soups with noodles to reduce the risk of burning it.
• If milk is diluted with a small volume of water, the calorie content in the finished dish will decrease, and it will turn out more tender and thinner.
• To prevent milk soup during cooking, cook it in a pan with a thick bottom and always only on low heat.
• Cow's milk can be replaced with goat's milk. The fat content of goat’s milk is much higher than cow’s milk and therefore it must always be bred in more water and, accordingly, taken less.
• Potatoes added in slices may not boil well in milk. To prevent this from happening, boil the potatoes until half ready in water and only then dip in milk.
• To make soup with baked milk, it is not necessary to take it in a store. Such milk can be prepared by yourself without spending a lot of time on it. Just pour boiled milk into a thermos and leave in it, tightly closing the lid, for six hours.
• If starch diluted with water is added to milk soup with vermicelli in baked milk with mushrooms, it will be more dense. It is recommended to take a third of a teaspoon of starch (potato) per liter of liquid.
