Before you turn to cookbooks and look for the chapter "How to cook milk soup", it’s worth figuring out what kind of dish it is? For example, okroshka is not kefir - also a product with the addition of sour milk, but you do not need to boil it. In general, this article will focus on classic soups that have long existed in countries with developed agriculture.
Indigenous Estonians and Latvians, Poles and Germans will tell you how to make milk soup, but Russians are no worse than that - the variety of recipes in our kitchen allows you to cook soup with sour milk, a delicious buckwheat dessert, and dairy fish ear.
So, any of these first courses consists of milk and ingredients that fill the composition. Most often, in recipes that tell you how to cook milk soup, they suggest adding flour semi-finished products and cereals. It can be long noodles or figured vermicelli - kids like to eat such a dish with pleasure. Also, carrots, cauliflowers or broccoli combine well with such dressing - vegetables in milk sauce always acquire a delicate and light taste. As for legumes, it is better to be careful with them, although cream soups, such as pea or chickpea, contain cream, sour cream, and cheese.
By its consistency, milk soup can resemble mashed potatoes or a liquid dish. The second is both preferable for assimilation by the stomach, and easier to prepare. In other words, can porridge with a high concentration of cereals be considered milk soup? This is not surprising - you get a nutritious and tasty breakfast.
So, how to cook milk soup step by step
- First you need to take pasteurized milk and boil it. At this point, it is important to ensure that the milk does not run away.
- Reduce the heat and pour the filling into the liquid: if it is pasta or cereal, they should be put first, then potatoes and other vegetables.
- Boil the soup over low heat, while constantly stirring the contents of the pan: milk has an unpleasant ability to burn.
- It would be nice to add a piece of butter or other fatty dressing to the finished hot soup to maintain the balance of lipids, so that the dish is easily digested.
Many people who ask how to make milk soup are interested in its caloric value not least of all, and it is high in most dishes: from 300 to 450 kcal / 100 g. But the soup is very nutritious and helps muscles grow fiber due to protein and strengthens bones - thanks to calcium. It is good to include milk soup in the diet once a week, not more often - then it will be only good and pleasure. The inclusion of milk soups in the diet is recommended for young children starting from the year: first - mashed soups, then, gradually, full-fledged hot dishes.
And here is the idea of how to make milk noodle soup. You will need the following ingredients: milk - 1 liter, sugar - 2 tablespoons, butter - 20 g, vermicelli - 200 g.
Cooking is very simple: you need to boil the noodles in advance in water until cooked. Pour milk into another pan and bring to a boil. We put vermicelli in milk, add sugar and keep on low heat for another five minutes.
When the soup is already poured into plates, a piece of oil is added to each, spices to taste (usually salt is not required, but the taste and color, as they say ...) Everything, the dish can be eaten with appetite, be sure to be hot.