Milk soup with potato noodles. Milk soup with pasta

Milk soup with vermicelli is suitable for any meal. Sweet variations replace breakfast when porridge is already boring, and salty ones bring variety to lunches and dinners. A huge plus of soups is the speed and ease of preparation, as well as the few ingredients that you can always find at home.

Salted milk soups with noodles are served with sandwiches and butter. Sweet milk soups with noodles are loved by children. They add jam fresh fruits and berries.

This hearty meal. The calorie content of the soup is approximately 300 kcal. This is slightly lower than that of ready-made milk porridge. This breakfast is suitable for children from 1 year old, provided there is no allergy to the components of the soup.

In any performance, milk soups are healthy and tasty.

Milk soup with noodles "like in the garden"

If you want to prepare an atypical breakfast for a child or for the whole family, come to the rescue classic recipe milk soup. The recipe is simple, and cooking does not take much time.

It takes 20 minutes to prepare 2 servings.

Ingredients:

• 1/2 l of milk;
• 50 gr. vermicelli "Spider line";
• 1 tbsp butter;
• 15 gr. Sahara;
• salt.

Cooking:

1. Bring the milk to a boil, add a pinch of salt and sugar. Dilute with a little water if necessary.
2. Pour the vermicelli in parts, stirring.
3. Cook, stirring, 15 minutes. When serving, add butter.

When there is no time to stand at the stove, stirring the milk, you can resort to the help of an assistant housewife - a multicooker. Milk soups with vermicelli are richer and tastier.

Cooking will take about 20 minutes.

Ingredients:

• 500 ml of milk;
• 30 gr. vermicelli;
• 7 gr. butter;
• 30 gr. Sahara.

Cooking:

1. Pour the milk into the multicooker bowl and turn on the "multi-cook" or "cook" mode for 5 minutes.
2. When the milk boils, put butter in a bowl, add sugar and vermicelli. Stir.
3. On the selected mode, set the time for another 10 minutes.
4. At the end of the program, stir again and serve.

Ingredients:

• 1 liter of milk;
• 1 liter of water;
• 100 gr. vermicelli;
• 4 eggs;
• 250 gr. onion;
• 30 gr. butter;
• herbs and salt.

Cooking:

1. Boil vermicelli in salted water.
2. Cut the onion into half rings and sauté in butter in a large deep frying pan.
3. Add vermicelli and raw eggs, fry around three minutes stirring.
4. Transfer the contents of the pan to a saucepan, pour in milk and cook, stirring for 5 minutes.
5. Garnish with finely chopped parsley when serving.

Milk soup with noodles and potatoes

Very satisfying and unusual soup. For many, the recipe is familiar from childhood. Homemade noodles for the recipe can be made in advance yourself or purchased ready-made in the store. This soup will appeal to children and is suitable for lunch.

salt.

Cooking:

1. Peel potatoes and cut into small cubes. Pour into boiling water.
2. Heat the milk separately, but do not boil. Pour over the potatoes just before they are done.
3. When the water with milk and potatoes boils, add the noodles and some salt. Cook until the noodles are cooked over low heat.

Milk soup with vermicelli is everything familiar dish since childhood. Everyone prepares it in their own way. own recipe. Someone adds to the soup vanilla sugar or butter. Some housewives like to add chopped dried fruits to milk soup. It turns out delicious and healthy dish perfect for breakfast or dinner.

Milk soup is not only familiar to everyone sweet soup with vermicelli, the so-called dessert soup. Soups with milk are prepared in the same way as full first dish. These soups include different types meat, fish and vegetables. Soups are tender and creamy in taste.

The basis of milk soup, of course, is milk. At first glance, making milk soup is not difficult, but there are little tricks in preparing these dishes.

The most main trick is that if you cook the soup not in a slow cooker or microwave, but on the stove, then in order for the milk not to burn out, you need to add some water to it. This will make the soup taste more natural and prevent the milk from losing its flavor. taste qualities.

How to cook milk soup with vermicelli - 15 varieties

Very tasty and healthy milk soup with vermicelli and cheese. To prepare this dish, use any hard cheese. Since the cheese is already salty, there is no need to add more salt to the soup.

Ingredients:

• 1 liter of milk
• 200 g vermicelli
• 100 g hard cheese
• 50 g butter
• sugar to taste.

Cooking:

Pour milk into a saucepan and put on fire.

In warmed milk, add sugar, butter and grated on fine grater cheese.

When the milk boils, add the vermicelli and cook the soup until tender.

Delicious and sweet milk soup with vermicelli. To prepare it, you need a minimum of time and ingredients. The composition of the soup includes vermicelli, milk, salt and sugar. Just a few minutes and the soup is ready.

Ingredients:

• 1 liter of milk
• 100-200 g vermicelli
• sugar and salt to taste.

Cooking:

Place a pot with 1 cup of water on the fire. When the water boils, pour in the milk.

Milk must be closely monitored, otherwise, before boiling, it will form a cap and flood the hob. And if the milk still ran away, then the hob must be covered with salt.

After the milk boiled for 5 minutes, add salt and sugar.

Add vermicelli and cook until done.

An unusual recipe for making milk soup with vermicelli. This is not the usual sweet soup for everyone, but a full-fledged first course. It includes a mixture of frozen vegetables, mushrooms and new potatoes. The dish turns out tasty and satisfying.

Ingredients:

• 200 g fried champignons
• 300 g young potatoes
• 1 liter of milk
• 1 liter of water
• 50 g vermicelli
• 400 g frozen vegetables
• 400 g pork ribs
• seasoning to taste.

Cooking:

Roast the ribs for vegetable oil and send to the pan, pour water and put it to boil until tender.

Cut potatoes into cubes and place in a bowl.

Add mushrooms and vegetables, cook until tender.

Pour seasoning to taste and vermicelli into the soup. cook until fully prepared all ingredients.

This soup will appeal to both adults and children. It contains vermicelli, milk, sugar and butter. Oil should be thrown to your taste, as much as you like.

Ingredients:

• 1 glass of milk
• 20 g vermicelli
• salt, sugar and butter to taste.

Cooking:

Boil milk. Remove foam. Add salt and sugar.

Add vermicelli and cook until done.

Pour the soup into a bowl and put a piece of butter. Allow the dish to cool slightly and serve.

Delicious milk soup with vermicelli and vegetables. Its preparation includes potatoes, carrots, milk and tomato. The soup turns out to be very unusual in taste, hearty and special. It does not take much time to prepare it. The ingredients are for 2 servings.

Ingredients:

• 2 potatoes
• 1 tomato
• 1 small carrot
• 20 g vermicelli
• 200 g milk
• salt.

Cooking:

Pour milk into a saucepan and put on fire.

Cut potatoes, tomatoes and carrots into small cubes.

When the milk boils, add the potatoes and cook until half cooked, then add the carrots and after a few minutes add the tomato and vermicelli. Salt and pepper the dish to taste. Decorate the dish with herbs.

This soup recipe is suitable for those hostesses who do not have big amount time for cooking. Milk soup in a slow cooker is no less tasty than on the stove.

Ingredients:

• 4 multi glasses of milk
• 3 multi glasses of water
• 1 multi glass of vermicelli
• 50 g butter
• 2 tbsp. l. Sahara
• 1 tsp salt.

Cooking:

Lubricate the multicooker pan with butter, finely chop the remaining butter.

Pour vermicelli, milk and water into the slow cooker, add salt and sugar, mix well. Add butter.

To start cooking, you must select the “steam breakfast” function and a minimum cooking time of 5 minutes. After cooking, you need to let the soup stand for another 5 minutes, then open the double boiler and fashionably pour the dish into bowls.

The highlight of this milk soup is the fish. Fish is not often combined with milk and there are not so many options for preparing this soup. To prepare this dish, you can use any fish fillet of your choice.

Ingredients:

• 400 g fish fillet
• 3 potatoes
• 0.5 glass gossamer vermicelli
• bunch of dill
• 300 ml milk
• 1 bulb
• 1 st. l. butter
• 1 st. l. flour
• salt.

Cooking:

Pour milk into a saucepan and put on fire. Bring to a boil and reduce heat to low.

Peel the potatoes, cut into cubes and send to the pan.

Cut the onion into small cubes and fry until golden color on average, with the addition of butter. Add flour, mix well and pour the roast into the soup.

Cut the fish into cubes and place in a bowl.

A few minutes before readiness, pour vermicelli into the pan, cook until tender. Garnish the dish with chopped dill.

This milk soup will take a little longer to cook than usual. Before you start cooking soup, you need to make homemade noodles. The composition of the noodles includes flour and an egg.

In the preparation of noodles, the main thing is to knead the dough well, shake it thinly and cut it evenly. Then the noodles will turn out tender and tasty.

Ingredients:

• 1 egg
• flour - how much will take
• 1 glass of milk
• 0.5 cups of water
• sugar and salt to taste.

Cooking:

Knead the dough. Mix egg and flour. If you cook noodles on a noodle cutter, then the dough can not be kneaded to a state of elasticity. If you cook the noodles on your own, without a noodle cutter, then the dough must be well kneaded, it must be elastic. Roll out the dough thinly and cut into small strips.

The resulting noodles must be dried for faceting.

Pour milk and water into a saucepan, add sugar and salt, put on fire.

As soon as the milk begins to boil, add the noodles and cook until tender, 3-5 minutes.

Very tasty and tender soup. It contains boiled chicken breast, champignons, milk, processed cheese, salt, vermicelli. The soup turns out to be light and unusual in taste, all the ingredients absorb creamy taste, and spices make the taste of the dish more balanced.

Ingredients:

• 300 g boiled breast
• 200 g champignons
• 1 liter of milk
• 1 liter of water
• 3 potatoes
• 50 g vermicelli
• 2 processed cheese
• salt and pepper to taste
• greenery.

Cooking:

Mix milk with water, salt, pepper and put on fire.

Peel and cut potatoes into cubes and send to boiling milk.

Mushrooms cut into small strips, meat - cubes, lightly fry in vegetable oil. Add to soup.

When the soup is ready, add vermicelli and processed cheese grated on a fine grater.

There is not always time for cooking in the morning various dishes. This is a delicious breakfast recipe. With very little time, you can cook tasty breakfast for yourself or for a child.

Ingredients:

• 1 liter of milk
• 200 g spaghetti
• 50 g butter
• 1 tsp vanilla sugar
• salt and sugar to taste.

Cooking:

Pour the milk into a suitable bowl and put in the microwave to warm up.

IN warm milk put spaghetti, butter, salt and sugar. Cover the bowl with a lid and put in the microwave for 5 minutes.

Delicious and summer version cooking milk soup with vermicelli. It is best to use red or yellow for its preparation. bell pepper. The soup is bright and light.

Ingredients:

• 4 potatoes
• 1 liter of water
• 1 liter of milk
• 60 g vermicelli
• 1 bell pepper
• carrot
• salt.

Cooking:

Pour water into a saucepan and put on fire. Boil.

Cut potatoes into small cubes and send to boil. Add salt and pepper to taste.

Peppers and carrots cut into cubes and lightly fry in vegetable oil. Send to the pan. Pour milk.

A few minutes before readiness, pour vermicelli into the pan.

Milk soup "Zatirka" is Belarusian National dish. Previously, most often it was prepared by poor peasants, when there was very little flour left. Now it's very popular soup, which is to the taste of both adults and children. Instead of grout, you can use plain vermicelli or noodles.

Ingredients:

• 1.5 cups wheat flour
• 2 eggs
• 60 g butter
• 7 glasses of milk
• salt and sugar to taste.

Cooking:

Prepare grout. Fry the sifted flour in a skillet. Add some water. Beat eggs, add to skillet. Add 30 g butter. Mix everything until you get homogeneous lumps.

Boil milk. Pour the dough into boiling milk, add salt and sugar, cook until tender.

hearty and unusual recipe cooking vegetable soup on milk. This soup contains potatoes, fresh green pea, carrots, canned corn, onions, vermicelli and milk. It takes very little time to prepare this dish, and the taste of the soup is excellent.

Ingredients:

• 1 liter of milk
• 1 liter of water
• 4 potatoes
• bulb
• carrot
• 150 g green peas
• 50 g vermicelli
• 150 g canned corn
• pepper.

Cooking:

Mix water with milk and bring to a boil.

Peel potatoes and cut into small cubes, pour into boiling milk.

Cut the onion and carrot into small cubes, lightly fry and pour into the soup. 10 minutes before the potatoes are ready, pour the peas, corn and vermicelli into the pan, salt and pepper. Cook until done.

Before serving, decorate the soup with herbs and put a piece of butter in a bowl.

Delicious and sweet soup for breakfast or light dinner. The noodles take a little time to cook, but they need to be allowed to dry out. To do this, you can place the noodles in a vegetable dryer or in the oven at the lowest temperature for a few minutes.

Ingredients:

• 1.5 l milk
• a pinch of salt
• 30 g butter
• 2 cups noodles
• sugar to taste.
• For noodles:
• 200 g flour
• 5 egg yolks
• 1 st. l. vegetable oil
• 0.5 tsp salt.

Cooking:

To start cooking, you need to make noodles. Sift flour. Beat egg yolks, add salt and butter, mix well. Add flour and knead elastic dough. Roll out the dough thinly and cut thin noodles. Let her dry.

Boil milk, salt, add sugar and noodles. Cook until done.

IN ready soup put a small piece of butter.

Very quick to prepare interesting option cooking milk soup with noodles, potatoes and chicken. Tasty and hearty first a dish with which you can diversify your daily diet.

Ingredients:

• 0.5 l milk
• 0.5 l water
• 3 potatoes
• 30 g vermicelli
• 200 g boiled chicken breast
• salt and pepper to taste
• crackers.

Cooking:

Mix milk with water, put on fire and boil.

Cut potatoes into small cubes and place in a bowl.

Cut the chicken breast into cubes, put in a saucepan, salt and pepper. Cook until done.

Put a few crackers in the finished soup and serve immediately.

Children love milk soup for its sweet taste and delicate texture, and young mothers love it for its simplicity and ease of preparation.

There are a lot of recipes for making milk soup. Traditionally, the ingredients include cereals, such as semolina, rice or millet, as well as vegetables and even meat. From vegetables for milk soup, turnips, pumpkins, potatoes and zucchini are well suited. Meat must be lean perfect option- chicken breast or turkey. As for milk, it is usually diluted with water. If you cook soup with milk alone, then cereals and vegetables will not boil well. Milk is best taken with a small percentage of fat, you can also use milk powder.

Every housewife knows that milk can run away and burn when boiled. Therefore, you need to cook milk soup over low heat, constantly looking after it and stirring vigorously. Ready-made milk soup is often seasoned with butter, and granulated sugar is also added during the cooking process.

In our article, we will tell you about milk soup with vermicelli. This soup has been popular at all times and still reminds us of a carefree childhood.

Milk soup with vermicelli - recipe with photo

The classic recipe for making vermicelli milk soup includes the most straightforward set of products, namely milk, water, vermicelli, granulated sugar and butter. This recipe can be improved and modified to your liking by adding vegetables, chicken or eggs. It is important to remember that milk soups cannot be stored for a long time. Therefore, it is best to cook such a soup at once.

Ingredients:

• Milk 1.5% - 600 ml
• Liter of water
• 150 grams pasta
• 40 grams natural butter
• Tablespoon of sugar
• A pinch of salt.

How to make Sweet Milk Pasta Soup:

Boil 1 liter of water and lower pasta. You can take a cobweb, or other small pasta. Cook, stirring for four minutes after boiling. The most important thing is that the web does not stick together. Boiling time in water depends on the size of the selected pasta. Gossamer out hard varieties wheat cooks for a total of 10 minutes, and larger pasta for 15. Look at the cooking time on the package and subtract 6 minutes of cooking in milk from it.

Drain in a colander or sieve, rinse cold water.

Boil the milk and dip the washed pasta into the boiling milk.

Add sugar and salt, stir. After boiling, reduce the gas to a minimum so that the milk does not foam. Cook for another 6 minutes until the pasta is done. Cut the butter into pieces and place in bowls.

Milk soup is better to cook so that you can eat it at a time.

KBJU per 100 grams: calories - 140, proteins - 4.3, fats - 4.9, carbohydrates - 19.6.

Recipe number 1. Milk soup with vermicelli

The easiest and most common recipe for making milk soup with vermicelli. This soup turns out very tender and tasty and is very popular with children.

Ingredients:

• Milk - 2 cups
• Water - 2 glasses
• Small vermicelli - 4 tablespoons
• Salt - a pinch
• Butter - 15 grams.

How to cook delicious milk soup with vermicelli:

1. Pour milk and water into a saucepan, put on fire and add granulated sugar and a pinch of salt. We wait until it boils, pour in the vermicelli, reduce the heat and cook the soup for another ten minutes.
2. Season the finished soup with butter, pour into bowls and serve.

Milk soup with vermicelli is ready! Bon appetit!

Recipe number 2. Milk soup with vermicelli in a slow cooker

Very often, when cooking milk soup, we encounter difficulties associated with the burning of milk. A multicooker that will cook delicious soup practically without our participation.

Ingredients:

Milk - 2 liters

Water - 1 glass

Vermicelli - 1 cup

Sugar - 3 tablespoons

Salt to taste

Vegetable oil for serving.

How to cook milk soup with noodles in a slow cooker:

1. Pour water and milk into the multicooker bowl. Add granulated sugar, a pinch of salt and vermicelli, mix thoroughly.
2. We close the lid of the multicooker, set the "Porridge" mode. We are waiting for the sound signal, pour the finished soup into bowls, put a piece of butter and serve.

Milk soup in a slow cooker is ready! Bon appetit!

Recipe number 3. Milk soup with vermicelli and eggs

This soup will appeal not only to children, but also to adults. Delicious, tender and very fragrant milk soup perfectly diversifies your usual menu. And it's ready in just minutes.

Ingredients:

• Milk - 4 cups
• Water - 4 glasses
• Small vermicelli - 100 grams
• Chicken eggs - 3 pieces
• Onion- 1 medium size head
• Butter - 20 grams
• Fresh dill or parsley to taste
• Salt - a pinch.

How to cook milk soup with pasta and eggs:

1. Pour water into a saucepan, add a pinch of salt. Bring the water to a boil and throw in the vermicelli, cook until tender, then drain the water, and put the vermicelli in a colander.
2. We clean the onion from the husk, rinse and cut into thin half rings. For baby soup better to use leeks. Melt the butter in a frying pan, add the onion, fry until golden brown. Then we send the vermicelli to the pan, break the eggs, mix and fry for three minutes.
3. We shift the contents of the pan into a saucepan, pour milk and put on fire. Bring to a boil, cook for five minutes and remove from heat. Rinse fresh herbs, dry and finely chop.

Pour the finished soup into bowls, decorate with finely chopped herbs and serve.

Milk soup with vermicelli and eggs is ready! Bon appetit!

Recipe number 4. Milk soup with vermicelli and vegetables

Milk soup with noodles and vegetables turns out to be very satisfying and rich, perfectly satisfies the feeling of hunger and gives strength for the whole day.

Ingredients:

• Milk - 1 glass
• Water - 1 glass
• Turnip - 20 grams
• Zucchini - 40 grams
• Onion - 1 head
• Potato - 2 tubers
• Vermicelli - 3 tablespoons
• Butter - 1 tablespoon
• Salt to taste.

How to cook milk soup with vegetables and vermicelli:

1. We wash the turnip under running water and cut in small pieces. We clean the zucchini from the peel and seeds, rinse and cut. Peel the potatoes, wash and cut into small cubes. We clean the onion from the husk, rinse and finely chop.
2. Melt the butter in a saucepan, put the chopped onions, turnips and potatoes, mix and fry lightly. Now add milk and water, bring to a boil. Add the zucchini and a pinch of salt, stir and simmer the soup over low heat until the vegetables are ready. Pour the vermicelli, mix, heat for another five minutes and turn off the heat.

Pour the finished soup into bowls and serve hot! Bon appetit!

Recipe number 5. Milk soup with vermicelli and chicken

Delicious soup with tender chicken meat and soft noodles will surely please even the most whimsical kids.

Ingredients:

• Chicken breast - 150 grams
• Milk - 150 ml
• Vermicelli - 2 tablespoons
• Wheat flour - 1 teaspoon
• Butter - for serving.

How to cook milk soup with vermicelli and chicken breast:

1. We pre-thaw the chicken breast, rinse it under running water, remove the skin, separate the fillet from the bone. We put chicken fillet in a saucepan, fill with water and put on fire. Cook the meat for fifteen minutes after boiling. Then we take out the fillet, cool and finely chop. You can skip the meat through a meat grinder. We filter the broth, return it to the pan and put it on the fire.
2. Pour the vermicelli into the boiling broth, cook for five minutes and add the chopped meat. Bring to a boil.
3. Pour wheat flour into milk, mix thoroughly so that there are no lumps. Pour the resulting mixture into a saucepan in a thin stream, mix thoroughly. Bring the soup to a boil again, heat for a couple of minutes and remove from heat.

Serve the finished soup with butter.

Milk soup with vermicelli and chicken is ready! Bon appetit!

Recipe number 6. Milk soup with vermicelli, chicken and scrambled eggs

Another recipe for making milk soup with vermicelli and chicken, now with the addition of the most tender egg pancakes.

Ingredients:

• Chicken fillet - 150 grams
• Water - 1 liter
• Milk - 2 cups
• Chicken eggs - 3 pieces
• Vermicelli - 100 grams
• Salt to taste
• Fresh dill or parsley, for serving
• Vegetable oil for frying.

How to cook original milk soup with vermicelli:

1. Rinse the pre-thawed chicken fillet under running water, put it in a saucepan, fill it with water and boil until tender. Then finely chop the meat, and filter the broth.
2. Break into a bowl chicken eggs, add salt and spices to taste. In a frying pan, heat the vegetable oil, pour a little egg mixture, fry the pancake on both sides. Cool the resulting egg pancakes and cut into thin strips.
3. Bring the chicken broth to a boil, pour in the milk, add the vermicelli, stir and cook for five minutes. Then add the chopped meat, salt to taste, cook for another three minutes and remove from heat. Rinse fresh herbs and chop finely.

Pour the finished soup into bowls. We put some chopped egg pancakes in each plate, sprinkle with herbs and serve.

Milk soup with vermicelli, chicken and scrambled eggs is ready! Bon appetit!

Recipe number 7. Milk soup with vermicelli and pumpkin

Very tasty milk soup with pumpkin flavor will appeal not only to children, but also to adults.

Ingredients:

• Milk - 6 glasses
• Pumpkin - 500 grams
• Water - 1 glass
• Vermicelli - 3 tablespoons
• Sugar - 2 tablespoons
• Butter - 15 grams.

How to cook milk soup with pumpkin and vermicelli:

1. We clean the pumpkin from the peel and seeds, cut the flesh into small pieces. Melt the butter in a saucepan, put the pumpkin and simmer until soft.
2. Now pour milk and water into the pan, bring to a boil, reduce heat and cook for ten minutes. Then add vermicelli and granulated sugar, cook for another five minutes and remove from heat.

Pour the finished soup into bowls and serve with white bread croutons.

Milk soup with vermicelli and pumpkin is ready! Bon appetit!

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 wonderful. 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). How fresh milk(and less acidity), the less foam (coagulated 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 an enameled or stainless utensils, also suitable for this purpose are ceramic and clay dishes. 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

In a slow cooker, it will be easier and faster to cook a dish, the soup will definitely not burn and run away, therefore this recipe suitable for those who are in a hurry, constantly distracted, as well as 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 athletes and sportswomen will like it.

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, chop the onion finely, grate the carrots into 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 stack excess fat. Then bring the milk to a boil.

Milk can spoil and lose everything beneficial features in contact with iron and copper, so it is best to cook milk soup in enameled or steel dishes. 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 (division 3-4) and pour finely chopped egg noodles. 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 further enrich the dough with products with increased nutritional value: rye or flax flour, egg, bran.

Ingredients:

• For cooking homemade noodles:
• Flour 200 g (+50 g for dusting the table), use any flour mixed with flour premium 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, sprinkle with flour, cut it to make spirals, or just gently cut the noodles by eye 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 oil and herbs to taste. You can experiment - add a crushed clove of garlic or a pinch of turmeric, mix well before serving.

Very unusual taste has this variation of the soup. Spaghetti made from buckwheat flour can be found in sushi products. And also not so long ago Russian manufacturers also made us happy various varieties healthy pasta, including buckwheat. You can replace this 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", and "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 also 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 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 prepared in advance 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. In hot butter, lightly fry the chopped green onion on slow fire. 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, but for some it is the only possible way nutrition for health reasons, so this version of the recipe - necessary thing into 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.

Cut the tofu 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.

Egg and butter should be room temperature to beat them faster, getting beautiful bubbles that make pancakes delicate

Mix everything until smooth, the dough should be liquid. Immediately fry pancakes from 2 sides, on 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 will perfectly complement small pasta, such as ditalini or “stars” (a “cobweb” 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.

Most tasty soup it turns out with chanterelles, but champignons, and white ones, and any dried mushrooms, which will need to be pre-soaked for 3 hours. 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:

Mushrooms cut, cook for 20-30 minutes, then mushroom broth set 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 protein light soup for lunch or dinner, for all its benefits and unusual form, 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 in pea mash 0.5 l of milk, 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. egg mix add to soup, cook for 1 more minute.

Minestrone - italian soup from fresh vegetables, adding milk and pasta to it, you will 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 it is poured into the container where the vegetables were fried cold water, 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 there will be no stranger in the soup bad taste, 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, decorate green onion optional.

Milk soup with potatoes and noodles is a taste that everyone has known since childhood. Someone remembers this soup from the kindergarten, someone was cooked by their mother or grandmother, but everyone had their own recipe. And it's not just that. Milk is highly digestible and valuable product. Its inclusion in the diet enriches the body with animal proteins, as well as calcium and phosphorus, which are almost completely absorbed in the body. Therefore, such a dish will be not only tasty and satisfying, but also very healthy.

`Milk potato soup with pasta is good not only for children, but also for dieters. Often it is used in therapeutic and sports diets. Below is the recipe for this soup.

Information

• Main ingredients: milk, potatoes, vermicelli.
• Cuisine: Russian.
• Cooking time: from half an hour to an hour.
• The recipe is designed for the number of servings: 4-5.
• Purpose: for breakfast, lunch. Fast cooking.

Ingredients (based on 4 servings):

Note! You can boil potatoes and carrots separately, as vegetables do not boil well enough in milk.

Recipe: Cooking progress

1. We clean the potatoes, wash them well and cut them into small cubes, then fill them with cold water and let them stand for about 10 minutes to get rid of excess starch.

2. We put 2 pans on the stove. Pour water into one, salt and bring to a boil. Pour milk into another and bring to a boil over medium heat. This step will help you reduce the cooking time.

Advice! If your milk burns or boils away, pour a little water on the bottom and grease the edges with oil (you can replace it with fat).

3. We clean the carrots and cut them smaller than potatoes (the shape is optional: cubes, circles, straws).

4. Fill boiling water with potatoes and carrots and cook until medium readiness. Remember to keep an eye on the water level in the pot.

Pour water so that it only slightly covers the vegetables. Before taking carrots and potatoes out of the water, put a piece of butter there and sweat a little.

5. Peel the onion. Finely cut it into half rings. Fry in a hot pan until light golden brown.

6. When the vegetables are half cooked, transfer them to the boiling milk. Add the fried onion there and simmer over low heat for about 15 minutes. Add a pinch of salt.

After that, the milk soup should be simmered, making sure that it does not burn.

7. After the milk soup is ready, add parsley to it and cover with a lid. So your dish will be filled with amazing aroma and become even tastier.

Note! The recipe warns that the amount of vermicelli and potatoes for milk soup should be calculated based on your preference for the thickness of the soup. From this amount you will get a milky soup of medium density.

Milk soup with the addition of potatoes and noodles will perfectly fit into your morning diet and delight your loved ones. Despite the fact that the recipe is simple and quick to prepare, the dish turns out incredibly tasty. It is worth noting that it can be eaten both hot and cold.

• In gardens, most often children are offered a sweeter recipe, with added sugar. This item is omitted by this recipe, but you can include it if you wish.
• Ingredients may vary. For example, if you don't like onions or carrots, just don't add them!
• In order for the soup to have a bright milky taste, you can dilute milk with water in the ratio: 1 to 2.

The dish will be enjoyed by every member of your family. Please yourself and your loved ones! Bon appetit!

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