It is difficult to find a hostess who would not be familiar with milk soup with vermicelli. His recipe is passed on from generation to generation - from mother to daughter, from grandmother to granddaughter. Perhaps this is the simplest dish with which the study of the basics of cooking begins. We can say that soup with vermicelli and semolina is the basis of the menu in our kindergartens and schools. Therefore, if not to cook, then everyone had to try such a soup. It would seem a familiar dish, what are you going to invent new here? However, original and piquant dishes often have very ordinary components in their composition. Let’s try and we cook something unusual based on simple milk soup.
Milk soup with vermicelli. Lithuanian Recipe
Ingredients: 1 liter milk (based on 8 servings) and the same amount of water. Do not try to replace water with milk, otherwise the dish will simply burn.
Also, to prepare the soup, you will need vegetables: potatoes - 4 tubers, medium-sized zucchini, turnips, onion and vermicelli (small) - a full glass. Fry all the ingredients better in ghee, it will be enough 3 tbsp. spoons.
We wash all the vegetables, peel and cut them into small cubes, finely chop the onion. Pre-fry until golden brown. We spread the vegetable mixture into boiling milk and cook until almost ready. We lay the vermicelli and bring to readiness, stirring occasionally.
By the way, this dish is served to customers in Lithuanian restaurants and cafes. On the palate, it is very different from the usual milk soup since childhood.
Milk soup with vermicelli. Polish cuisine recipe
Boil 100 grams of fine vermicelli, rinse and spread in a pan. Cut one onion and add to the pasta. We drive in four eggs and fry in butter, stirring constantly. Then we transfer the mixture to the pan, pour two liters of milk (can be cut in half with water) and cook for five minutes. Decorate the finished soup with chopped parsley.
Milk soup with vermicelli. Russian cuisine recipe
I personally cannot vouch for the authenticity of the origin of the dish, but the source indicated that the soup was originally Slavic. True, it’s difficult to call him dairy. This ingredient is not used here as a base, but as a flavor enhancer.
The composition includes vegetables: small beets, medium-sized turnips, small carrots - 2 pieces, parsley root.
In addition, you need 0.5 l milk, yolks from two eggs, vermicelli or pasta - 100 g, melted butter and salt.
Finely chop the vegetables and fry in oil, then cook until tender in 1.5 liters of water with the addition of salt. Cook the pasta separately, rinse and add to the broth. Fill the soup with milk and carefully introduce the yolks, stirring constantly. Cook over low heat, sprinkle with cheese and herbs at the very end of cooking.
Milk soup with vermicelli. Traditional recipe
Many housewives know from personal experience that not all men and children love ordinary milk soups and cereals. But if you approach the culinary process with imagination, your relatives will also ask for supplements.
Try making regular milk soup with dried fruit. Suitable dates, dried apricots, raisins, pear, cherry. For flavor, you can flavor the soup with vanilla sugar. Pre-dried fruits (except dates) must be soaked in warm water and chopped. Put the fruit in a ready-made, still hot soup. Leave it under the lid for about ten minutes to get the dish.
Coconut milk or shavings will give an original taste to a traditional milk soup. Just make the dish a little thicker than usual, and pour in the coconut milk after the soup has cooled slightly. To enhance the taste, you can sprinkle the soup on top with coconut.
It goes well with cinnamon dairy dishes. You can just sprinkle some soup on it.
Your child probably will not refuse milk soup if it is seasoned with banana puree. Only serving such a dish is best cold. Pumpkin, which must first be baked in the oven and wiped through a sieve, and then seasoned with the soup puree, also goes well with milk soup.
Chicken soup with vegetables. Diet Recipe
Unlike its milk "brother", meat soup with vermicelli fits perfectly into the framework of the diet, and not only that which is designed to lose weight. This soup is suitable for people suffering from gastrointestinal diseases or metabolic disorders. After all, there is no harmful "frying" in it, high-carb vegetables and excess fats.
For soup, you need half a head of cauliflower, a can of peas weighing 400 g, small carrots, onions, spices, herbs.
To prepare the broth, take chicken breast and chicken bones. After the broth is ready, strain it and drain the filtrate into the pan. Add water if necessary so that the total volume of liquid is 2.5 liters.
Divide cauliflower into inflorescences and place in a pan with boiling broth. After 15-20 minutes, add chopped onions and grated carrots there.
Small vermicelli cooks pretty quickly. Usually enough 5-7 minutes. Therefore, it can be added to the soup after the vegetables are soft.
Rinse canned peas and add to soup just before the end of cooking.
Before serving, add finely chopped chicken breast, pepper, ginger, chopped spicy greens to the soup.
Good appetite!