Milk soups You all know that we cannot do without first courses in our daily diet. We need hot soups to maintain strength and better functioning of the body. We offer you recipes for milk soups, which in their nutritional value and taste are not inferior to meat and fish

MILK SOUPS Milk soups are prepared with whole milk or a mixture of milk and water. In addition to natural milk, dry and condensed sterilized milk without sugar is used for cooking soups. Milk soups are prepared with cereals, pasta and vegetables. Because the

In the preparation of milk soups, along with water, it is customary to use milk as a rare base. In addition to milk, ingredients such as various cereals, pasta, some vegetables, and legumes are added to milk soups. In order to prepare milk soup from cereals, you can use any cereal.

First you need to put the milk on to boil. As soon as this happens, you need to add the selected cereal or pasta to it. Next, turn down the heat a little and cook the soup, remembering to stir constantly. To prevent milk soup from turning into porridge, pasta or cereals should not be poured in large quantities.

It is advisable to cook the cereal in salted water only until half cooked, no more than 15 minutes. Then you need to add salt to the soup, be sure to add a little sugar and boil until done. It is better to cook pearl barley or corn in water until tender (6:1 is the optimal ratio of water to cereal), and only then add milk and bring to a boil.

When serving, the soup is seasoned with oil. To prepare soup with semolina, you must first sift it, add it, stirring constantly, into a boiling mixture of water and milk, and cook for no more than 7 minutes. When serving, it is recommended to add a little butter.

The best way to understand the technology of making milk soups is to study several working recipes. There will be no problems with this, because we have prepared 7 popular cooking methods for you!

So, what do we know about milk soups? The technology for their preparation was used by many European peoples already in the 16th and 17th centuries. Like many modern first (and not only) dishes, milk soup was first prepared by the poor, mainly shepherds. Later, soups with milk began to be prepared everywhere. In times of famine, milk was used to replace meat.

So milk soup took root in people’s cookbooks and today this dish is often included in kindergarten menus as a breakfast or afternoon snack.

How to prepare milk soup, as in kindergarten, so as not to waste food, find out from the recipes below, but first, read some cooking recommendations.

Technology for preparing milk soups

First courses with milk are prepared in different variations, both for serving as a main course and as a sweet dessert, often fruity.

The basis of milk soup can be:

• Whole milk
• Mixture of milk and water
• Condensed milk diluted with water
• Powdered milk diluted with water

Products that can be used to make milk soups

Pasta, whole grain cereals and vegetables do not cook well in milk, so they must first be boiled until half cooked in water, then drained and poured with hot milk. This is how soups are prepared with whole milk.

The second cooking option is to cook the food in water and then add milk.

Small vermicelli and crushed cereals, such as semolina, can be immediately added to boiling milk, without pre-cooking in water.

7 simple milk soup recipes

To make it easier to understand the sequence of cooking dishes with milk, we suggest you study several simple recipes. To consolidate the material, it is best to try making a couple of soups in your kitchen.

1️⃣ Milk soup with fruits

Ingredients:

• Apples – 400 gr.
• Pears – 400 gr.
• Apricots – 300 gr.
• Starch – 50 gr.
• Sugar – 250 gr.
• Cream or milk – 100 gr.
• Cinnamon – 2.5 gr.
• Citric acid pinch

Preparation:

Peel the pears and apples (but do not throw them away) and remove the seeds, cut into small cubes and cover with cold water. To prevent the fruit from darkening, add a pinch of citric acid to the water. Then add hot water to the peels of apples and pears and boil for 5-10 minutes. Leave the fruit broth covered for half an hour, pour through a fine sieve, add sugar, bring to a boil and add the chopped fruit to the broth. Cook for 7 minutes, then add starch to the soup. The starch must first be diluted in a small amount of cold water. At the end of cooking the soup, add milk or cream, bring to a boil and serve!

2️⃣ Milk soup with pasta

Ingredients:

• Pasta – 50-100 gr.
• Milk – 1 liter
• Sugar - to taste
• Butter - for serving

Preparation:

Bring a liter of water to a boil, add salt and add pasta. Cook until half cooked, approximately 5 minutes. Pour in hot milk and cook until tender, 5-7 minutes. At the end, add sugar to taste. When serving, add a piece of butter to a bowl of soup.

If you want to cook the soup with whole milk, boil the pasta until half cooked in water, then drain the water and add hot milk, salt and sugar. Cook until done. If you use spider web-type vermicelli as pasta, you can pour it directly into boiling milk without first boiling it in water.

3️⃣ Milk soup with homemade noodles

Ingredients:

• Flour – 100-150 gr.
• Egg – 1 pc.
• Salt - a pinch
• Water – 1 liter
• Milk – 1 liter
• Sugar - to taste
• Salt - to taste
• Butter - for serving

Preparation:

Form a well from the sifted flour, break an egg into it, add a pinch of salt and knead into a tight elastic dough. Roll the dough into a ball and cover with cling film and leave to rest for 20 minutes. Then roll out into a thin layer, dry (leave for 3-5 minutes), fold and cut into thin strips - noodles. Bring water to a boil, add salt and place noodles in it, boil for 1-2 minutes, then drain on a sieve. Bring the milk to a boil, add the noodles and cook for 10-14 minutes. At the end of cooking, add salt and sugar to taste. When serving, add a piece of butter to the soup.

4️⃣ Milk soup with cereals

Ingredients:

• Millet or rice – 3-4 tbsp.
• Milk – 500 ml.
• Sugar - to taste
• Butter - for serving

Preparation:

Rinse the cereal, add to boiling water and cook for 5-7 minutes, then add hot milk and cook until tender. A minute before turning off, add sugar to taste. The result was a cereal soup made with a mixture of water and milk. When serving, add a piece of butter to each plate.

To cook soup with whole milk, first boil the cereal in salted water, then put it in a sieve and then add it to boiling milk, cook until tender for 15-20 minutes.

If you cook milk soup with barley or semolina, you do not need to boil these cereals in water first. They need to be poured into boiling milk in a thin stream with constant stirring.

5️⃣ Milk soup with semolina

Ingredients:

• Semolina – 2-3 tbsp.
• Milk – 0.5 liters
• Sugar - to taste
• Butter - for serving

Preparation:

Dilute milk with water in a ratio of 50 to 50 and bring to a boil. Add semolina in a thin stream and mix thoroughly until the end of cooking, 10 minutes. Finally, add sugar and salt to taste. Serve the soup hot with a small piece of butter.

6️⃣ Milk soup with vegetables

Ingredients:

• Carrots – 1 pc.
• Butter – 30 gr.
• White cabbage – 50 gr.
• Cauliflower – 100 gr.
• Potatoes – 3 pcs.
• Green beans – 50 gr.
• Milk – 1 liter
• Salt - to taste

Preparation:

Peel the vegetables and wash them in running water. Cut the carrots into small cubes and lightly fry in butter. The power of the stove should be average.

We cut white cabbage into squares, and separate cauliflower into inflorescences. Cut the potatoes into small cubes. Green beans also need to be cut smaller, into cubes or diamonds. The beans need to be boiled in a separate pan until tender, approximately 5-7 minutes after boiling.

Bring the water to a boil, add salt and add the fried carrots, bring to a boil, and then add potatoes and 2 types of cabbage, cook for 5-7 minutes. Next, pour in hot milk and cook until tender – also 5-7 minutes. At the end, add beans, salt and bring the soup to a boil. You can serve it to the table, of course, flavoring the soup with butter!

To thicken the milk soup a little, you can add flour sauté diluted with a small amount of water or milk.

7️⃣ Milk soup with rice

Ingredients:

• Rice – 3-4 tbsp.
• Milk – 1 liter
• Salt - to taste
• Sugar - to taste
• Butter - for serving

Preparation:

Before preparing the soup, rice cereals are sorted and thoroughly washed in hot water 5-7 times. Next, boil it in plain water for 3-5 minutes and drain the water. Bring the milk to a boil and add rice to it. Then cook for 30 minutes. Before turning off, salt the soup, add sugar to taste and butter. Bon appetit

Milk soups are prepared with whole milk, with the addition of water, as well as with condensed and powdered milk. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Finely crushed cereals and semolina are immediately poured into boiling milk.

Milk soups are cooked in small portions, as long-term storage deteriorates the color, smell and taste of the soup. Butter is placed in a cauldron or plate immediately before release.

Milk soup with cereals.

The sorted and washed cereals (rice or millet) are poured into boiling water, boiled for 5-7 minutes, hot milk is poured in and cooked until tender. At the end of cooking add sugar. If you cook soup with whole milk, then pre-boil the cereal in water for 5-7 minutes. , place on a sieve and allow the water to drain. The prepared cereal is placed in boiling milk and cooked until tender.
When preparing soup with barley or semolina, pour the sifted cereal into boiling milk or milk with water in a stream while stirring and cook for 15-20 minutes. Before the end of cooking, add salt and sugar. When leaving, pour the soup into a plate and add a piece of butter.

Milk soups are prepared with whole milk, with a mixture of milk and water, as well as with condensed milk without sugar and milk powder. These soups are prepared with cereals, pasta and vegetables. Pasta, whole grain cereals and vegetables do not cook well in milk, so they are first boiled until half cooked in water, and then in milk. Milk soups are cooked in small portions, since long-term storage deteriorates the color, smell, consistency and taste of the soup. Butter or table margarine is placed in a cauldron or plate immediately before release.

Milk soup with cereals. The sorted and washed cereals (rice, pearl barley or millet) are poured into boiling salted water, cooked until cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If you cook the soup with whole milk, then pre-boil the cereal in water for 5-7 minutes, place it on a sieve and let it drain. The prepared cereal is placed in boiling milk and cooked until tender. To prepare soup with barley or semolina, pour the sifted cereal into boiling milk or milk and water in a stream while stirring and cook until tender. Before the end of cooking, add salt and sugar. When leaving, the soup is poured into a plate, butter or table margarine is added. Milk 700, water 350, rice 70 or semolina 60, or barley, pearl barley 80, butter 10, sugar 10.

Milk soup with pasta. The prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta for 15-20 minutes, noodles for 10-12 minutes, vermicelli for 5-7 minutes; then put it on a sieve and drain the water. The prepared pasta is placed in boiling milk, salt and sugar are added and cooked until cooked. The soup filling (“stars”, “alphabet”, “ears”, “fishes”) is immediately poured into boiling milk or a mixture of milk and water, add salt and sugar and cook until tender. When leaving, pour the soup into a plate and add a piece of butter.

Milk soup with vegetables. Carrots are cut into slices, cubes or cubes and lightly sautéed in butter or margarine. White cabbage is cut into pieces, cauliflower is divided into small inflorescences, potatoes are cut into cubes or slices, beans are cut into squares or diamonds and boiled separately. Place sauteed carrots in boiling salted water, bring to a boil, then add potatoes, cauliflower or white cabbage and cook until half cooked. Then pour in hot milk and cook until done. At the end of cooking, add beans, cooked separately, and salt.

Milk soups can be cooked with a different set of vegetables: green peas, turnips, pumpkin, spinach leaves, lettuce and other vegetables. Soups are sometimes seasoned with browned flour diluted with milk or water. When leaving, pour the soup into a plate and add a piece of butter.