Чт, 21 апр 2016 Автор: Марина Данько
Milk soups are traditionally prepared for children, although many adults
not averse to feast on “greetings from childhood.”
Soups are cooked without meat and the milk in their composition is intended to increase
thickness and satiety dishes.
Most recipes are prepared very quickly, the exception will be
unless the soup is on melted milk, and even then only if you
decide to melt it yourself.
Contents
Noodle and dairy soup – general cooking principles
• Молочные супы с вермишелью можно готовить не only на
whole cow milk bred in water, but also melted milk, which
can be purchased at the store or melt at home.
• When choosing milk, pay attention to its fat content. Than it
the fatter, the calorie get soup.
• Fat purchased, and even more homemade milk is always necessary
diluted, especially for making children’s soups.
• Vermicelli is best to buy made from flour
hard wheat varieties. Such pasta does not boil soft.
during cooking, and soups do not turn into porridge.
• Milk soups with pasta according to their consistency should be
quite liquid. Therefore, add pasta
нужно ровно сonly, сколько рекомендовано в рецепте. Can
put less but no more, noodles much
increases, “swells” in the liquid. Most appropriate
the amount of vermicelli for soup is half a cup (two hundred grams) per
liter of milk.
• There are many recipes for making milk soup with
вермишелью, все они различаются не only ингредиентами, но и
cooking methods. But despite this, there is one thing in common
правило приготовления — вермишель опускается only в кипящую
liquid and when brought to readiness, periodically
shuffled so that the vermicels do not stick together and do not
lumped together.
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 pulp of a well-matured pumpkin into medium-sized ones.
dice, pour half a liter of cold unboiled water and put
stew. Upon boiling, reduce the heat and boil the vegetable to
readiness Grind the well-softened pumpkin on a fine sieve and
set aside for a while.
2. Cook the pasta to half-ready, dropping it in a bit
salted, boiling water. To vermiselenk not stuck together between
yourself, do not forget to stir sometimes.
3. Swirl the vermicelli in a colander, rinse
warm boiled or running water and leave in it for
drying
4. In boiling milk, without removing the pan from the heat, dilute
ground pumpkin puree and lower when boiling again
washed vermicelli. Add cinnamon, a little salt, and adjust
taste of milk soup with sugar, laying it small
in portions.
5. Switch the fire to the minimum and three minutes
warm the soup on it, not allowing it to boil. Cover the pot
with the soup tightly lid and soak the finished dish in this form
Fifteen minutes.
6. Served such pumpkin milk soup with liquid honey, and
each its portion is dressed with butter.
Children’s milk soup with noodles “ABVGDEYK”
Ingredients:
• one liter of pasteurized milk of moderate fat content;
• a little less than half a 200-gram figured cup
children’s noodles “Alphabet”;
• 20 grams of raisins;
• 30 grams of dried apricots; cream “Peasant” butter – 40
grams;
• liquid honey;
• Extra fine salt.
Cooking method:
1. Dice dried apricots and raisins, wash them with hot water and
Pour boiling water for half an hour. Water drain, dried fruit is good
towel dry. Cut dried apricots into small strips, and
Leave the raisins whole or a little chop, it all depends on its
size.
2. Add boiled noodles to boiled milk,
dried fruits.
3. Wait for the re-boiling and boil, reducing the heat to
the very minimum is seven minutes.
4. Oil and honey are added to each plate filled with
soup.
�Home-made Milk Soup with Noodles
Ingredients:
• liter of homemade milk, can be replaced with pasteurized,
bold;
• 100 grams of homemade cottage cheese or cream cheese “Feta”;
• 90 grams of vermicelli;
• 40 grams of butter;
• ground cinnamon;
• granulated sugar or liquid honey;
• cooked evaporated salt.
Cooking method:
1. Dip the noodles in a pot of boiling slightly salted
milk Wait for the milk to boil again, mix and
boil seven minutes. If you do not have vermicelli at hand, you can
replace small horns or finely broken spaghetti,
made from hard wheat varieties.
2. Turn off the stove, add cottage cheese to the soup, if you take feta cheese
нарежьте его небольшими кусочками и only потом закладывайте.
Cottage cheese should be grained, the more its grains, by that
it is better.
3. Add quite a bit, literally at the tip of a knife, cinnamon,
cover and let the milk soup stand for 10 minutes.
4. Spilled soup fill with butter and sweeten
honey Liquid honey can be served separately so that everyone can put
him to his plate himself.
Milk soup with pasta and grated potatoes
Ingredients:
• small vermicelli – 50 grams (half a cup);
• two large potatoes;
• one small carrot;
• one liter of purchased, medium fat, milk;
• half a liter of bottled water, drinking;
• a small clove of garlic;
• dill – a few twigs;
• to taste allspice;
• natural oil, “Traditional”.
Cooking method:
1. Coarse carrot and potato grate separately.
tubers.
2. Put the grated potatoes on cheesecloth, wrap in a bag and
squeeze out all the juice from the potatoes.
3. Put the carrot and squeezed potatoes in a boiling pot
bottled water, salt and boil the vegetables until softened
carrots. Water must be purchased and of good quality.
otherwise, the milk added to the water may curl.
4. Add the whole portion of milk, boil. In boiling
milk and vegetable broth pour small vermicelli and continue
cook, turning down the fire after boiling to a minimum, until ready
noodles.
5. Put in the soup finely crumbled with a knife dill and
chopped with a grater or garlic on a press, add a tablespoon
�”Traditional” oils and allspice. Turn off the stove.
Milk soup with noodles with mushrooms in baked milk
Ingredients:
• 2,200 l. milk, baked (purchased or home)
preparations);
• potato – 4 tubers;
• 70 grams of small vermicelli;
• 150 grams of dried mushrooms, white;
• one small onion;
• carrot – 1 pc .;
• 250 grams of 20% cream;
• chopped, without stalks, greens: dill, parsley, coriander
(cilantro) and celery – each type of 30 grams.
Cooking method:
1. Boil the baked milk. In hot, almost boiling
put milk into small cubes or cubes
картофель и варите до полуreadiness
2. Salt the soup with fine salt, pepper and ground
black pepper Add soaked for 20 minutes in hot
water mushrooms and cook the soup further over medium heat.
3. A little later, after about five minutes, put in the pan
with the soup lightly fried in butter (cream) carrots and onions.
Boil another 8 min., Slightly reducing the heat.
4. Add vermicelli. Three minutes before it is ready, pour in
cream, mix everything well and lower the chopped greens. After
добавления сливок следите, чтобы суп не кипел, а only
languished.
Milk noodle soup – tips and tricks
• Instead of the usual small vermicelli, you can take the “Spider’s web”, but not
forget that it takes much less time to prepare it,
just over a minute. And so after adding this type
Vermicelli soup should be removed from the stove immediately after boiling.
The noodles in this case will not fall apart, but will reach readiness for
time infusing cooked soup, absorbing hot
liquid.
• Whole fat milk for making milk soups with
It is better not to use the noodles to reduce the risk of it.
burning.
• If milk is diluted with a small amount of water, the content
calories in the finished dish will go down, and it will turn out softer and
thinner.
• So that the milk soup does not burn during cooking,
варите его в кастрюле с толстым дном и обязательно only на
slow fire.
• Cow’s milk can be replaced by goat milk. Goat Milk Fat
much higher than a cow and therefore it must always be bred in
more water and therefore less.
• Potatoes added in pieces may be bad in milk
проstew. To prevent this, boil potatoes until
полуготовности в воде и only после этого опустите в молоко.
• To cook soup with melted milk, it is not necessary to take
its in store. Such milk can be prepared by yourself, without spending on
it’s a lot of time. Just pour the boiled milk in a thermos and
leave in it, tightly closed with a lid, for six hours.
• If in milk soup with vermicelli on baked milk with mushrooms
add diluted with water starch, it will be more dense. Per liter
liquids are recommended to take a third teaspoon of starch
(potato).
