How to cook milk soup with pasta virobs. Milk soup - how to cook with vermicelli or lokshina for pokrokov recipes from the photo. With vermicelli and potatoes

You know the recipe for milk soup, mabut, skin mother. Ale chi at all wines to come out of the first time? Yake milk is better vibrati? How many scallops of pasta virobiv zasipati, so we don’t thicken the soup of wiyshov? How long to cook? Today we need to know the weather for all meals.

Hot principles of cooking

You can cook soup with the usual store-bought vermicelli or with homemade loaf. Pasta varieties are better than yakіsnі, it is more important than boroshna of hard varieties - they do not fall apart when cooked and do not turn into sticky porridge. You can buy a spicy dry vermicelli or an overthin one, so I call it a "peacock", as it is prepared literally in a few seconds.

Milk is standardized 2.5% and 3.2%, as it is sold in packages. It is possible to vikoristovuvat tsіlne, but only more bred by the water. Pіdіyde i palivne milk, yak you can bring it to the shops, or you can drink it independently in your home minds. Here it is important to respect the fat content of milk. Chim more high fat content, more calorie richer soup. Even fatter store-bought and homemade milk should be diluted with water, especially if you cook baby soup.

Correct proportions

Let's make soup with vermicelli, boiled milk, savory wiyshov and lower, you need to properly develop the proportions. The soup is not to blame buti nadto thicken. To add more pasta, you need stіlki, skіlki are indicated in the recipe. It is possible to sip a little less, but not more, so when cooking, the dough swells strongly, absorbs the motherland and swells in the obsyaz. The optimal amount of vermicelli for milk soup is 0.5 bottles (volume 200 ml) per 1 liter of milk.

• 1. Choose the right dishes. In order to get burned, cook the best in a saucepan or pots with a thick bottom and obov'yazkovo in the right fire.
• 1. Do not let the milk burn. So that nothing burned, not a varto went far from the casserole. Constantly stir the dish during the cooking process. Most of the time, you burn milk, so for the preparation of milk soups with vermicelli, it is necessary to dilute it with water. You can speed up with such a trick: pour cold water into the bottom of the pot, and then add milk in a thin glass.
• 1. Soak the vermicelli only in the boiling country. There are some ways to prepare milk soups, but it’s also a common rule to make sure that pasta should be dipped only in boiling milk, stirring constantly, so that the vermicelli don’t huddle in the breast and don’t stick one by one.
• 1. Make sure the pasta is not overcooked. As a rule, the vermicelli is prepared more tenderly, a little more for the fluff. Therefore, the soup from the stove can be practically immediately after boiling, just like vermicelli until it is ready. As long as you reach the soup, you will take in yourself a part of the hot rodin, become soft and not boil with it.
• 1. If you like thick milk soup, like kisil, add some starch (for 1 liter of milk - 0.5 tsp). For this purpose, grind starch in a bowl of cold milk, pour in the preparation, for 2-3 minutes before readiness, bring to a boil and immediately take it to the fire.

Some gentlemen do not go out to cook vermicelli in the milk, it is filled with hard sulfur, and the milk burns. What is the job of such a time? The problem is simply virulent. Boil vermicelli in boiling salted water, like savory pasta, until fully cooked, following the instructions on the packaging. Let's sweat on the drushlyak, glass the whole country, and add milk in boiling water, boil the soup and take it out of the fire.

ingredients

• milk - 400 ml
• water - 100 ml
• vermicelli - 50 g
• tsukor - 1 tbsp. l.
• sіl - 1 triska.
• vershkov oil - 1 tsp
• vanilin on the tip of a knife - optional

Cooking hour: 10 chills / Cooking hour: 5 chills / Cooking hour: 2 servings

Cooking

The technology is too simple. I take a ladle with a thick bottom and non-stick coating. I pour cold water into the new one, and then milk. If you have store-bought milk with a fat content of 2.5%, then you can not dilute it, but only rinse the bucket with water. Tsіlisne and even more fat I dilute the obov'yazkovo, even if the soup is lower and do not burn it.



I put the ladle on the stove, on the smallest fire. I will constantly remember, so that it doesn’t burn, it doesn’t leak. As soon as the milk is warmed up, I put a little piece of butter on it | oil |, I let it loosen up. Crazy, you can add oil in the beginning itself, or turn it off from the list of ingredients, as if you are cooking for little ones.



Tolerantly bring it to a boil. How to boil just a little, I add strength - all in all 1-2 fried drops of bagatorazov to improve the taste of the soup. I see the succulent pisok, and also vanilin on the tip of a knife for a pleasant aroma. If you have vermicelli with hard varieties of boar, then zukor can be added to the preparation, then the soup is definitely not cooked.



At the boiled milk, I boil the vermicelli, povilno and neatly, stirring the soup, so that it doesn’t get stuck and one breast doesn’t settle down. I see the norm of pasta virobіv zhmeny. For 500 ml of rіdini I take 1 large zhmenu, kind of soul, about 50 grams.



I continue to cook on a quiet fire, stirring no more than 1 hvilin. Here everything is laid out like a variety of pasta. If you have "Pavutinka", then clean up from the stove immediately after boiling, cover with a lid and check a couple of whilins, you will evaporate on your own. Hard varieties need to be boiled for a long time and tasted by mouth, in the middle the vermicelli is to blame for the softness, but not over-pickled. Take care that it is swelling in the hot country and we still reach the condition.

Just like trohi ocholone soup, pour yogo on plates. The soup is savory, get ready before the kids ask for more! The number of tsukru can be regulated by adding the replacement of new honey. Savory!

Tse naismachnisha Strava from our childishness. On the back of this soup they gave us a year in a kindergarten, and now we are preparing yoga for our children.

Macaroni is wonderfully eaten with such products as milk and butter. With these products, you can simply cook milk soup with pasta - a completely hot herb for grown-up children.

Varto say that milky brown is good for people. Vіn not dratuє ShKT, it is easy to conquer.

If you don’t put zukor and butter, or add a minimum amount of these products, then soup with pasta and milk will have a minimum of calories, which is important for those who need a low-calorie meal.

And if you want to pamper your loved ones with an incredibly savory milk herb, then you can fill it with cocoa powder, chocolate milk, or abo berries.

You can prepare soup with milk with various ingredients, then wash millet in hot water (hot water itself will add a characteristic bitterness), rice, buckwheat, dried vermicelli or spaghetti. You can season the prepared milk soup with dried fruits or fresh fruits and berries. And if you cook soup without zucru, then it’s not a sin to sip it with cheese and greens right in the bowl.

Ingredients for milk soup:

• pasta (be it) - 200 g
• milk (no matter how fat) - 700-800 ml
• Vershkove oil - 50 g
• tsukor - for relish
• strength for taste

How to cook milk soup - instruction manual

Boil water in a small saucepan, salt. In boiling water, lower the pasta and cook it until ready. We will sweat the pasta and wash it with cold water. In this manner, we wake up the starch, which is smothered in pasta, and the milk soup becomes not a viscous porridge, but a receiving consistency.

Pour milk into another saucepan and bring to a boil. Add strength and zukor for relish.

As soon as the milk starts to boil, I immediately change the fire to a minimum, so that it does not leak onto the stove.

At the boil, put the milk down after preparing the macaoni and cook them until fully cooked.

If the milk soup is good left - 2-3 hvilini on a weak fire (but you can’t digest the pasta!), add tops of butter.

Light milk soup with pasta is especially suitable for the smallest gourmets. Such a first weed will come out sieve, it will be prepared quickly, and only simple, affordable and inexpensive products will enter the warehouse. Children's milk soup can be eaten already by babies for a century and a half.

Product warehouse:

• 1 liter of medium fat milk;
• 100 g of pasta;
• kitchen strength and tsukor-pisok for relish;
• vershkov oil.

Vikonuemo Pokrokovo:

1. To prepare milk soup with pasta, it is necessary to pour cold water into the saucepan. Approximately 1 cm higher than the bottom.
2. Pour in cold milk.
3. On a small fire, sumish bring to a boil.
4. Throw in the pasta. Constantly stirring the base of the soup, cook їх 7 - 9 quills until ready.
5. Cover the pan with a lid, take it out of the fire and burn it in the fire.
6. Add tsukor that strength for relish.

Serve ready soup with butter.

Pokrokove cooking in a multivartsi

Product warehouse:

• fresh milk drink;
• 3 art. l. dry vermicelli;
• beet tsukor to gusto;
• top oil.

Vikonuemo Pokrokovo:

1. At the kitchen helper, set the "Multi-cook" mode for 5 minutes. Pour in the milk. Bring Yogo to a boil (at 160 degrees). With this method, you can vicorate the lubrication mode.
2. So that milk does not flow into the process, I will build the walls as necessary to smear with butter.
3. Sip the milk in the boiled vermicelli. Add zukor. For relish, you can vicorate and strength.
4. Start the "Multi-cook" mode for 10 chills (at 110 degrees). You can beat the steamed stew, activating її for 2 hvilin, and then pouring the soup on the mushroom for 2 hvilin.
5. You are already ready to add vershkov's oil.

Pokrokove prepared in a multi-cooker stravy, which is discussed, transfers the whiskey to the most dry vermicelli. Yakshcho vikoristovuyutsya іnshі macaroni virobi, the hour of varіnnya need more.

With the addition of potatoes

Product warehouse:

• pіvlіtra fat milk;
• 3 - 4 maps;
• 1 carrot;
• 1 press of dry vermicelli;
• 30 - 40 g of butter;
• kitchen strength;
• 1 bunch of parsley.

Vikonuemo Pokrokovo:

1. Root crops are rotten in milk, so cook them in an okremіy saucepan. For which potatoes are peeled and cut into small cubes. It fills with water and it fills up with 10 hvilin.
2. Morkvina is cut with rather small pieces.
3. From potatoes, water is angry. The root crops are poured with a small amount of salted water and boiled until soft.
4. Okremo bring milk to a boil. At the new one, potatoes and carrots are already ready. The vermicelli is sizzling.
5. The soup is cooked for 8-9 more chills. Salt for relish.

When the dish is ready, parsley, topsoil are added. The soup is infused under a tightly closed lid for 10 more chills.

Baby Milk Soup

Product warehouse:

• 1 glass of filtered water;
• 1 st. medium fat milk;
• 1.5 dessert spoons of semolina;
• a small piece of butter;
• 1 tablespoon egg;
• 1 tsp tsukru-pisku;
• 0.5 dessert spoons of borosna;
• strength;
• 1 tsp tsukru-piska
• 1 press of dry vermicelli.

Vikonuemo Pokrokovo:

1. In order to make milk soup for children, it is necessary for us to cook dumplings. For this 1/2 flask, water is brought to a boil, zmіshuєtsya іz sіllu ta m'yakoy olієyu. Sumish has semolina. Vaughn cook like zvichna porridge.
2. Masa, what the hell, cool down. She pours beaten up to a kick in the place of an orphan egg. Flour boils up. Ingredients are strongly influenced. Even though it is not thick enough, you can add a little more borow. Zlipiti from a new miniature breast.
3. In another pot, bring the sum of milk and water to a boil, which is out of stock. Add strength and pisok for relish.
4. One by one, add manni breasts to the future soup. It is necessary to follow him, so that the stench does not stick.
5. If you spit the dumplings, put the vermicelli into the soup. Boil the grass for more sprats of whilin.

Close the soup with a krishko and let it brew for 10 hvilin.

Recipe, like a child's garden

Product warehouse:

• 7 dessert spoons of thin vermicelli;
• pivlitra filtered water;
• strong (dribna) that tsukor-pisok for relish;
• 40 g of olive oil;
• 1.5 liters of milk.

Vikonuemo Pokrokovo:

1. Boil water. Wipe her vermicelli. Mix to softness and put on a sieve.
2. Bring the milk to a boil in an ice-cold bowl. Sip in a freshly prepared pasta bowl
3. Cook baby milk soup 3-5 khvilin after re-boiling.

I’m ready to add some sand, strength and top fat.

How to call with a trigger

Product warehouse:

• 150 g chicken breast;
• 2/3 st. milk;
• 3 dessert spoons of thin vermicelli;
• 1/3 dessert spoon of wheat boroshn;
• sіl, tsukor-pisok;
• warmer oil.

Vikonuemo Pokrokovo:

1. To cook milk soup with pasta and chicken, we need to defrost the bird beforehand, and spare the brushes.
2. Transfer the fillet to a saucepan. Fill it with water and let it boil.
3. After boiling, cook chicken for about a quarter of a year.
4. Vynyati m'yaso z kastruli and podrіbniti for the help of a blender. You can just drіbno narіzati.
5. Strain the broth and turn back at the pot. Boil. Sip in new vermicelli, strong and zukor for relish. Variti 5-6 quills. Add trimmed chicken. I'm starting to boil the base of the soup.
6. Have milk vsipati borosno. Mix your sum so that the breast is not lost. Pour її into the soup with a thin shot.
7. Bring strain to a boil. Warm up a sprat of cold and take it off the stove.

Vikonuemo Pokrokovo:

1. The tank has thick walls and the bottom fills filtered water and fresh milk. Put the native land on fire and bring it to a boil.
2. Peresipate in єmnіst sil that tsukor-pisok.
3. I boiled the home again and boiled lokshina. Tomiti on a dead fire 8 - 10 hvilin.
4. Take the soup from the stove and pour it under the lid for a quarter of the year.

Milk soup with pasta, prepared according to this recipe, is a tasty herb, it’s even easier to cook it and it’s hot. And also such a soup - the relish of childishness, take in the smell of grandmother's hands. Macaroni can be taken in any form: pіr'ya, wheels, mushli and spaghetti. For my children, I always try to choose tsіkavі curly macaroni, so that the process of eating will be tsіkavіshim.

ingredients

To prepare milk soup with pasta, you need:

milk - 0.5 liters;

water - 1 liter;

pasta - 70 g;

tsukor - 2 tbsp. l.;

sіl - drіbka;

Vershkov butter - 30 g.

Steps of cooking

All ingredients are prepared. By the water that has boiled, boil the pasta and cook until ready, according to the instructions on the packaging, but do not overdo it. Zvarenі macaroni mayut buti al dente ("on the tooth"). The amount of pasta can be increased or changed, but the taste is right. If you like thick milk soup, try more pasta.

While the pasta is being cooked, in parallel, the milk can be boiled. At the boil, the milk boils up tsukor and sil.

Pasta is cooked through a sieve and boiled milk. It is brought to a boil and then the milk soup with fire is brought to a boil.
We pour milk soup with pasta on plates, add butter | oil |, divide into pieces, and serve warm on the table.

Necessary ingredients:

• 300 ml milk
• 40 grams of pasta
• a tablespoon of butter
• a teaspoon of zucru
• dribka salt

Rich mothers are wondering what food to cook for their little one, like perching grass. In this role, you can play different milk soups with pasta, cereals, vermicelli. Such soups are victorious in rich national cuisines and are ideal for. After preparing milk soup, it’s even simpler and ready to finish the soup. If you don't want to save some time in the refrigerator, it is recommended to prepare it for one day and in small portions. It is possible to live in them any time of the day.

Milk soup with pasta.