Milk soup with spaghetti recipe. Milk soup with pasta - recipe with photo. Baby Milk Soup

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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.

The macaroni is better than the brothers are small, so the soup looks more appetizing and the children are more delicious than yoga. Tse can be zіrochki, kіltsya, letters.

On the back with a stretch of 5 quills, pasta is cooked in salted water.

then we go to the drushlyak, so that the glass is water.

In another pot, bring milk to a boil, add salt and zucru, and let the pasta in there. Variti 5 min.

After that, as milk soup with pasta will be taken from the stove, it is necessary to add oil to a new top and let it brew.

Milk soup is a mixture of boiled milk, to which various ingredients are added. Milk soup with pasta is savory, sitna, inexpensive grass, which can be added to a dietary diet for control over the fat content of a dairy product. Children, to spare, include in their warehouse and dairy herbs, and macaroni. Milk has a lot of protein, pasta has a lot of foldable carbohydrates.

classic recipe

The line in the classic version is the most wide and requested. Independently in vіku - such a snіdanok to support us. Minimum warehouse, maximum crusty.

For the cob we put milk to boil.

At once, you need to bring the pasta to the state of readiness, for which we throw it in okrip, forward salting, and cook 3-5 minutes, water is poured and mixed with milk.

Cooking milk soup with pasta in a slow cooker for children

Ditlahi love the soft, lower taste of baked milk. Here the multicooker will become a helper. To come out of it, like from a Russian oven, milk languish, not boil, saving brown ingredients. You don’t need constant control over the process, for the obviousness in the multi-cooker function of the start line, you can cook the grass for a snack or evening, having filled the litter box in advance.

Ingredients:

Vyhid - 2 servings of ready-made straw

Cooking hour - 35 minutes

The calorie content of the soup should be 132.1 kcal, per 100 g of finished soup: proteins - 4.3, fat - 2.9 g, carbohydrates - 19.0 g.

How to cook meat soup with pasta? Pour milk into the multicooker, soak pasta, strong, zukor, berries, mix, start the "Milk porridge" mode for 30 minutes. You can speed up with the "Gasinnya" mode.

How to cook milk soup lokshina

Milk soup-lokshina is ideally suited for a snack for children and grown up. For a small sum of money, for a short time, you can quickly prepare an appetizing, plentiful grass. Vitrat milk soup-lokshina also requires little.

Ingredients:

Vhid - 3 servings of ready-made straw.

The hour of preparation is 10-15 minutes.

The calorie content of the soup should be 110 kcal, per 100 g of finished soup: proteins - 4.5 g, fat - 2.9 g, carbohydrates - 16.4 g.

Mix milk and water, boil, add strength, zukor to taste. Peremishyuchi, sip lokshina. Boil 8-10 quills with the help of the fire, then cover with a lid and then give 5 more quills, for the sake of special femininity. After the end of the hour, pour into serving bowls, drizzle with butter.

How deliciously cook milk on sour cream with cheese at the oven.

Take note of the recipe for sour pasta with minced meat and tomato paste. If you want a calorie-free, but you can also pamper yourself with spaghetti from hard varieties.

It’s easy to cook a soup with milk and pasta, with the preparations, they try to instill inaccurate cooks, smut, so that they can make a good meal to please their household.

As if to listen to the joys of the enlightened cooks, the grass will be superbly savory and brown:

In milk, macaroni and lokshina are cooked, so you need to cook them until they are ready by the water, or just scald them with dill.
Sob the milk did not flow at the boil, cook the need in a cauldron, or kastruli with thick walls, constantly zavazhayuchi.
Homemade milk is diluted with water to reduce calories.
For a savory lokshini, hard varieties of pasta, lokshini or vermicelli are the best choice.
Make the soup appropriately, according to the stake in one beak, then the lokshina does not get lost, get rid of that beautiful one.
For a complete relish and increase in the spiciness of the strain, add rodzinki, peas, dried fruits to a new level, as well as aromatic additives of vicarious vanilin, candied fruit, cinnamon.
It is allowed to cook unsalted milk soups with pasta, for which add potatoes, cabbage, mushrooms, brinza toshchoo.

Savory!

Surely, the skin of us more than once had a little bit of history from our grandmothers about the crust of a hot soup. Today supi is an invisible part of a practical leather dinner table, and for the sake of varto yak to our ancestors, as if they cook on a bagatti, as it has become the right point of modern cuisine.

Bread, cabbage soup and other soups with borosna were already known in ancient times, and saltwort, yushka, milk soup and okroshka appeared on the sides of the history of the past, around the 18th century. Such soups, like borscht, were prepared with meat at the local families, the stench came out thick and rich. Zavdyaks of their own rare base of soup to finish the soup are quickly acquired, increase appetite, grow and spryyaє sooner robotic exchange of speeches.

Behind the words fakhіvtsіv, the most korisnimi є soup, cooked on a milk basis. The stench will take away the improved etching, and, later, a healthy robotic slug. A complex warehouse of brown microelements and vitamins, which are found in milk, help to digest soup in the body. Lactose, which enters the milk warehouse, curves the walls of the tube and increases hemoglobin, and also lowers the level of cholesterol in the blood.

Іsnuє dosit rich ways to prepare milk soups. Prote naivіdomishim is a recipe for milk soup with pasta. In the process of cooking, you can replace unblended milk with dry or non-fat. Deyakі kukhovarski books proponuyut quickening with condensed milk. Vikoristovuyuchi whole milk, prepare traditional milk and cream soup. The stench is served like a hot one, so cold looking.

Milk soup with pasta in two versions: licorice (to add zucor and a piece of topsoil to milk) and vegetable (on the back, potatoes and carrots are brought to readiness, and then add milk, lokshina and strength). Prepare from the border guard, so that milk does not flow.

Resentment for all motherland

So, for the preparation of soup, we need the following ingredients:

2 bottles of milk;
60 g of pasta;
3 maple;
1 qibulya;
1 carrot;
Strength;
Greens to taste.

To prepare a milk soup with pasta and vegetables, we have to clean the cibula with carrots and brush it in a frying pan with olive oil until cooked. Fill the pan with a small amount of water, let it boil and add | add | qibula with carrots.

Peel the potatoes, cut them into small pieces and put them into boiling water. After repeated boiling, gently boil the pasta and proceed to the next step - pour in the milk. Salimo and cook on full heat until pasta and potatoes are ready. In front of the sliced greens, add to the milk soup in the kіntsі vіnnya. Let's insist.

Licorice milk soup for children

Often, especially among malyuki, bazhanya skushtuvati is blamed for licorice milk soup. For yoga preparation, we need the following products:

3 bottles of milk;
2 sachets of pasta bowls available from stock (recommended vermicelli);
3 tablespoons of zucru;
1 tablespoon of butter;
Dribka salt.

Pour milk into the saucepan and bring to a boil. To get rid of milk, put a tablespoon in a container of milk that boils. How to boil just a little, boil pasta, zukor, strong and butter. Kindly change it and bring it to readiness. Let the finished soup stand.

Deyakі dzherela to prepare milk soups in multivartsi, so the stinks save more brown powers from themselves, and the relish of stray is more pronounced.

At the end, we’ll give a hint, how to cook soup, so that you can get a taste of power:

Give priority to pasta made from durum wheat. The stench does not waste its form in the cooking process. Milk soup, preparations from such pasta, may have less calories, lower varieties.

Follow the indicated time of delivery on the package. Like, for example, vermicelli is vykoristovuetsya, cook її varto no more than 1 hvilin. And if not, then you have a jelly-like porridge.

The amount of pasta that squishes into the pan is not the fault of more than one third of milk (as a result, you should take the most rare, and not cream soup).

Experiment and create, create and try, even if there is a sudden change of soups - a start to the method of trials and pardons. Enjoy the rich savory flavors of milk soup, then it’s better to feel that self-sufficient state of health does not get in the way.

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, more important than hard boroshnі - so they don’t fall apart when cooked and don’t 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. You can sip a little less, but not more, so when cooking, the dough swells strongly, picks up 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 a bunch of 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 note that pasta should be dipped only in boiling milk, stirring constantly, so that the vermicelli don’t huddle in the breast and don’t get stuck 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 cup of cold milk, pour in for example cooking, 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 spicy 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

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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, 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!

Macaroni has long since become a popular everyday product that is a good "wand-stick" for gentlemen. From them it is possible to prepare savory and savory seasonings simply by boiling the finished product until ready. Іsnuє impersonal types of pasta: vermicelli, spaghetti, lokshina, rіzhki, turtles and others. The stench is roiling from different components (zokrema, from different boroshna) and may have different tastes of power.

One of the most famous pasta is milk soup. Vіn savory and lively, yogo love grown up and children. But before that, how to cook milk soup, you need to follow the recipe and understand why the preparation of such lasoschi is special.

Secrets of cooking milk soups

Soup with milk has a long history, yoga was prepared by ancient Romans. Then there was no vermicelli, and the role was played by pieces of coolly mixed, fresh dough. True, for the old hours, the battle was of little ritual significance and acted as one of the symbols of reconciliation.

As it is awkward to guess from the name, milk is the basis of dairy lassoshchiv. You can vicorate a whole product or dissolve milk powder with water. In Yogo, you can vicorate condensed milk, rise to a large portion of radin.

As a rule, cow's product is used for milk soups, if goat's milk is also suitable. The best way to bathe is fresh, boiled, or store-bought, pasteurized ingredient.

May all kinds of pasta (like cereals) be rotten boiled in milk, so it is necessary to boil them by the water until they are ready. Vermicelli or rіzhki from durum wheat varieties should be eaten with milk not earlier, lower stinks will be more ready later.

You can add vanilin to milk and pasta sausages - you can add aromatic grass. To improve the taste of vikoristovuetsya top oil, but it is necessary to put it after the end of preparation, if the soup is poured on plates.

Tsya strava to finish the calorie, so you need a little bit to change the price of life, varto vikoristovuvat store-bought low-fat milk (from 0% or 1% fat content).

In principle, the brewing of pasta and milk is two independent, ready-to-use products, so you can mix them up immediately before serving on a glass. Ale, how to boil the vermicelli at the dairy home, it will be tastier.

How to cook milk soup: simple and quick recipes

Licorice soup on a milk basis can become a complete herb or a snack. Cooking yoga is not easy, it’s better, because there are no known recipes. The most popular are those that allow you to easily and quickly turn pasta and dairy products into savory and savory grass.

Classic soup with milk

To prepare such sweets, you need:

1 liter of milk
100 g pasta
1 pinch of salt
1 pinch zucru
20 grams of butter (for relish)

At the saucepan, to prepare the soup, pour in a little cold water. Її may be buti stіlki, shchob rіdina bula approximately 1 centimeter higher for the bottom. Then let's put it on fire and pour milk into it. It’s necessary, let it boil. As soon as the pina is established, the product is mixed (it does not burn). More wine is more likely to rise (pіna zbіlshuvatisya in obsyazі), next change the fire to a minimum and pour into milk strength and tsukor.

It is just perfect to add vanilin for the aroma, put wine together with other spices. Before speech, strength and zukor - not obov'yazkovі components of stravy, ale stinks

In a small capacity, pasta is found in a sufficient amount of water. Try stench in sprinkling no more than 5 quills (until it is ready), then the product will be swiped and rolled into a drushlyak.

If the milk of a sprat of quills has boiled with sill and tsukr, vermicelli or vermicelli are put at the new one, everything is stirred and boiled on a medium fire 5-6 quills, then we will flicker and curl up with a lid. The soup is ready to be cooked right after the end of the cooking, or better yet, let it brew, so that the dish becomes more fragrant and as rich as possible.

At the pouring on the plates of the sausage, it is necessary to add tops of butter. As if the herb is spiced cold, in the form of similar additives, it is more likely to be drunk.

Dairy at the multicooker

If you have a multicooker at your disposal, you can cook soup from milk and rіzhok u nyomu. It’s a miracle solution, if it’s necessary to make a swedish brew, it’s more delicious. To grow so sweet, it is necessary:

500 grams of milk
40 grams zucru
1 pinch of salt
20 grams of butter
80 grams of lokshini

In the capacity of the multicooker, add milk and boil, setting the attachment to the “Multipovar” program (you can do it later) and the temperature is 160 degrees. At the boiling homeland, tsukor boils up, strength and oil is added. Then we need to give the sum of boils for 2-3 more chills. After that, lokshina and kitchen appliances are put on the program "Milk porridge" (specify an hour of 6-7 minutes).

At the appointed hour of preparing the soup, it is necessary to focus on the period of vermicelli cooking. As a rule, it is possible to recognize, as well as to get acquainted with the information on the packaging of the product.

Blue milk soup at multivartsi

For the help of a multicooker, you can cook a superbly lower, white and fragrant soup. For whom do you need these ingredients:

1 liter of milk (preferably unselected)
20 grams of butter
1 tablespoon zucru
100 g durum wheat pasta
1 pinch of salt

The place of the multicooker needs to be greased with oil (the excess of the product is left in the container), then pour milk into it and add strength from the zucr. It is necessary to set the “Multi-khar” mode and immediately after boiling the sumisha of pasta.

Let's then switch to the "Milk porridge" mode and set the cooking hour for 10 quills. If the multicooker is turned on, let the grass infuse for 15 more chills, and then add the top and divide the sausage into portions.

Perfect additions to milk soup are vipіchka, licorice fruit salad (without grapes) or jelly. Shards of the dish are prepared even more simply, yogo gave the power to create the masters who start.