Milk noodles benefits and harms. Milk soup with vermicelli for a child: useful properties, rules for introducing into the diet, recipes. General principles of preparation

doors 27.09.2020

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Probably every mother knows the recipe for milk soup. But does everyone get it right the first time? Which milk is better to choose? What kind and how much pasta to fill up so that the soup is not too thick? How long to cook? Today we will try to find answers to all these questions.

General principles of preparation

You can cook soup with regular store-bought noodles or with homemade noodles. It is better to choose high-quality pasta, preferably from durum flour - these will not fall apart during cooking and will not turn into sticky porridge. You can buy ordinary small vermicelli or ultra-thin, the so-called "spider line", which is prepared literally in a matter of seconds.

Milk suitable normalized 2.5% and 3.2%, which is sold in packages. You can use whole, but only diluted in water. Baked milk is also suitable, which can be purchased at the store or melted on your own at home. Here it is important to pay attention to the fat content of milk. The higher the percentage of fat, the more calories the soup will turn out. Very fatty store and even more so homemade milk be sure to dilute with water, especially if you are preparing children's soup.

Correct Proportions

In order for the soup with noodles boiled in milk to turn out tasty and tender, you need to correctly calculate the proportions. The soup should not be too thick. Therefore, you need to add pasta exactly as much as indicated in the recipe. You can pour a little less, but not more, because when cooking, the dough swells a lot, absorbs liquid and increases in volume. The optimal amount of vermicelli for milk soup is 0.5 cups (volume 200 ml) per 1 liter of milk.

1. Choose the right dishes. To avoid burning, it is best to cook in a saucepan or in a saucepan with a thick bottom and be sure to over low heat.
1. Don't let the milk burn. So that nothing burns, you should not move far from the pan. Stir the dish constantly during cooking. Most often, whole milk burns, so for the preparation of milk soups with vermicelli, it must be diluted with water. You can also use this trick: pour first cold water to the bottom of the pan, and only then add milk in a thin stream.
1. Pour vermicelli only into boiling liquid. There are several ways to prepare milk soups, but general rule says that pasta should only be dipped in boiling milk, stirring constantly so that the vermicelli do not clump and stick to each other.
1. Be careful not to overcook the pasta. As a rule, vermicelli cooks very quickly, a little more than a minute. Therefore, you can remove the soup from the stove almost immediately after boiling, as soon as the vermicelli reaches half-cooked. While the soup is cooling, it will absorb some of the hot liquid, become softer and at the same time not boil.
1. If you like thick milk soup, like jelly, add a little starch to it (0.5 tsp per 1 liter of milk). To do this, separately dissolve the starch in a cup of cold milk, pour in at the very end of cooking, 2-3 minutes before readiness, bring to a boil and immediately remove from heat.

Some housewives cannot cook vermicelli in milk, it remains raw and hard, and the milk burns. What to do in this case? The problem is solved simply. Cook the vermicelli in boiling salted water like you would regular pasta until cooked through, following package directions. Then recline in a colander so that all the liquid is glassed, and immediately add to boiling milk, boil the soup and remove from heat.

Ingredients

milk - 400 ml
water - 100 ml
vermicelli - 50 g
sugar - 1 tbsp. l.
salt - 1 chip.
butter- 1 tsp
vanillin on the tip of a knife - optional

Total prep time: 10 minutes / Prep time: 5 minutes / Yield: 2 servings

Cooking

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The technology is very simple. I take a ladle with a thick bottom and non-stick coating. I pour cold water into it first, and then milk. If you have store-bought milk with a fat content of 2.5%, then you can not dilute it, but just rinse the ladle with water. I definitely dilute whole and very fatty, then the soup will turn out more tender and will not burn.

I put the ladle on the stove, on the smallest fire. Stir constantly so that it doesn't burn and run away. As soon as the milk warms up, I send a piece of butter there, let it dissolve. Of course, you can add oil at the very end or completely exclude it from the list of ingredients if you are cooking for kids.

Patiently bring to a boil. As soon as it boils, I add salt - just 1-2 tiny pinches will greatly improve the taste of the soup. I immediately add granulated sugar, as well as vanillin on the tip of a knife for a pleasant aroma. If you have durum flour vermicelli, then sugar can be added at the very end of cooking, then the soup will definitely not burn.

I pour vermicelli into boiling milk, slowly and carefully, stirring the soup so that it does not stick together and one lump does not form. I measure the norm of pasta by handfuls. For 500 ml of liquid I take 1 large handful, from the heart, this is about 50 grams.

I continue to cook over low heat, stirring, no more than 1 minute. It all depends on the type of pasta. If you have a Spider Web, then remove it from the stove immediately after boiling, cover with a lid and wait a couple of minutes, it will evaporate on its own. Hard varieties need to be cooked a little longer and tasted “by the tooth”, inside the vermicelli should be soft, but not overcooked. Keep in mind that it will swell in hot liquid and still reach the condition.

Once the soup has cooled down a bit, ladle it into bowls. The soup is delicious, be prepared for the kids to ask for more! You can adjust the amount of sugar or add honey instead. Enjoy your meal!

There are many soups that are prepared with milk - fruit, vegetable, mushroom. But the variety with vermicelli fell in love with what many people associate with childhood - after all, such a milk soup was served to us in kindergarten. And they did it for a reason - it is useful for everyone, because it gently envelops the intestinal walls, improves digestion and carries a whole set of useful trace elements.

Few people know that such a dish rooted on our table, like milk soup with noodles, appeared in Italy. It happened in the 16th century at the height of the war between Catholics and Protestants. On the eve of the decisive battle, the latter prepared a huge cauldron of milk soup - of course, with noodles, because it happened in Italy. The Catholics were so captivated by the aroma that they, without thinking twice, went to conclude a truce in order to taste a wonderful dish.

You can make fun of this story as much as you like, but you cannot but agree that milk soup is really a dish that can drive you crazy with its aroma.

This soup is used both hot and cold - here everything is decided by personal preferences. And milk can be used not only liquid, but also dry. It must be diluted with water, keeping the proportions: 150 gr. powder per 1 liter of liquid. If you want to cook a sweet milk soup, condensed milk is also suitable. It must also be diluted with water: a glass of water is required for 2 tablespoons of condensed milk.

The total cooking time is 15-30 minutes.

Milk soup with rice

Rice makes noodle soup more nutritious. One bowl of this soup for lunch will allow you to do without a second course.

Ingredients:

0.5 l of milk;
2 tablespoons of rice;
150 gr. noodles;
30 gr. butter;
10 gr. Sahara.

Cooking:

Boil the rice beforehand - no need to add salt to the water.
Boil milk. Dip your noodles in it.
Boil for 15-20 minutes.
Add rice, sugar.
Cook for another 5 minutes.

Pour the soup into bowls, adding a small piece of butter to each.

Ingredients:

1 glass of flour;
1 egg;
a pinch of salt;
1 liter of milk;
butter - a piece in a plate before serving;
1 teaspoon of sugar.

Cooking:

Sprinkle flour onto a wooden board. Make a depression in the hill, pour the egg into it.
Salt a little. Add water in a thin stream - a total of half a glass should go.
Knead the dough.
Roll it out thinly, sprinkle with flour on top and cut into strips of 5 cm.
Lay one strip of dough under the other and cut them into noodles.
Lay out on parchment paper to dry.
Boil milk. Pour in the noodles.
Boil 20 minutes. Add sugar and some salt.

Milk soup with dumplings

Potato dumplings are suitable for milk soup. True, this soup is best eaten hot.

Ingredients:

1 boiled potato;
2 raw eggs;
4 tbsp flour;
0.5 l of milk;
100 gr. vermicelli;
sugar, salt.

Cooking:

Grate potatoes. Add flour and eggs to it. Mix well.
You can boil the dumplings in advance in water - for this, tear off small lumps from the total mass and form balls. Dip each in boiling water and take it out after 10-15 seconds.
Dumplings can be cooked according to the same principle, but immediately in milk.
Add vermicelli, sugar and salt to the soup with dumplings and cook for 15 minutes.

Milk soup with egg

The egg gives the dish thickness. If desired, the number of eggs can be increased.

Ingredients:

1 egg;
0.5 l of milk;
150 gr. vermicelli;
salt, sugar - to taste;
toast.

Cooking:

Whisk the egg.
Bring the milk to a boil.
Introduce the egg into the soup in a thin stream.
Add vermicelli.
Pour in sugar and salt.
Boil 20 minutes.
Serve soup with croutons and butter.

It is very easy to make milk soup in a slow cooker - put all the necessary components into the bowl of the device and set the "Soup" mode. Cooking time - 20 minutes.

Milk soup has an indisputable number of advantages, for which it is loved, appreciated by representatives of three or four generations of a huge friendly family, where this nutritious dish is on the table at least once a week.

Ingredients:

Milk, water, crushed almonds, corn flour, heavy cream, salt.

Food

Calories - kcal
Cholesterol - mg
Fiber - g

Carbohydrates - 65.3 g
Fat - 11.2 g
Proteins - 4.4 g

Cooking

It has an indisputable number of advantages, for which it is loved, appreciated by representatives of three or four generations of a huge friendly family, where this nutritious dish is on the table at least once a week. Because milk soup becomes almost the first acceptable and recommended food after the end of the period breastfeeding baby, and is also a guarantee of high immunity of the student, a fruitful working day for parents and, of course, cleanses the body of the elderly.

However, it should be noted right away that milk soup (or rather, its main ingredient) is a fairly common allergen. Therefore, people prone to bronchial asthma should exclude milk soup from their menu. Milk soup should also rarely appear in the diet of urologist patients with a diagnosis of urolithiasis, because sufficiently fatty milk, which is also contraindicated in atherosclerosis (this disease is more typical for the elderly), contributes to the formation of phosphate stones.

In other cases, milk soup is extremely beneficial, since its main component has a unique composition in the form of over 20 vitamins (primarily groups B, A, D, E, K), has 22 amino acids (tryptophan and phenylalanine, methionine and lysine are especially prominent). , citric, hydrochloric and other acids), as well as 30 irreplaceable mineral salts (including calcium, potassium, phosphorus, magnesium, sodium, iron, copper, fluorine, cobalt, iodine, zinc, manganese, bromine, silicon, etc. ). If we talk about dietary properties, then milk soup is prescribed for all dreamers to naturally reduce excess body weight due to the content of easily digestible protein of animal origin, which consists of unique substances: albumin, globulin, casein (do not allow the development diabetes, oncology and tuberculosis).

More recently, it became known that it is milk and dishes from it (including milk soup) that activate the reproductive function of the body and efficiently remove toxins, radionuclides, lowering blood cholesterol levels. In addition, due to the presence of lactose (milk sugar), milk soup significantly reduces sugar levels and increases hemoglobin.

In general, milk, which has antibacterial, diuretic and anti-inflammatory properties, consumed for breakfast (it can be milk soup, fruit and berry cocktail, etc.), is recognized as a guarantee of excellent health, Have a good mood and fruitful activity for the whole day. Because in this case, you will definitely forget about osteoporosis, hypertension, intestinal problems and colds. So try to cook an invigorating and tonic milk soup for yourself and your loved ones, especially since it is very fast, cheap and easy!

So, to prepare milk soup, it is enough to have the following products: milk (1 l), water (1 glass), chopped almond nuts (1 glass), corn flour (1 tablespoon), thick cream (1 glass), salt, pepper ground black (to taste).

Milk soup begins with the fact that milk is diluted with water and heated. Then add chopped almonds and cook for 10 minutes, stirring occasionally.

In the meantime, you should dissolve cornmeal in a small amount of milk and add to boiling milk, salt and pepper.

It is customary to pour cream into ready-made milk soup shortly before serving and decorate with chopped almonds.

Broths, soups and first courses in general take pride of place on our table. Many such soups as borsch, cabbage soup, okroshka are known in many countries of our planet, and most of them can be found on the restaurant menu.

But a special place in this category of dishes is occupied by milk soup with noodles, which mothers and grandmothers fed us in childhood. Many of us didn’t like it and refused to eat it, but if you cook it correctly, add delicious ingredients, then the dish will turn out not only very satisfying and tasty, but also incredibly healthy for everyone. digestive system our body.

A few words about the dangers and benefits of milk soup with vermicelli

There is no unequivocal opinion on the question of whether this dish benefits or can harm - at the moment, no. The only thing that even nutritionists agree with is that milk soup is absorbed by the body very quickly, which means that a feeling of satiety immediately sets in.

For example, warm vegetarian soup with milk helps to normalize blood pressure, quickly restores the correct ratio of fluid in the body. And gentle creamy puree soups are light and nutritious, suitable for children, diet food, as well as those who follow a diet and play sports.

The negative point is the fact that it is impossible to combine dairy dishes with meat ingredients - long cooking destroys all the useful micro and macro elements in the dish, and together with milk and the liver cannot cope with the processing of meat products, which increases the load on the body.

Let's draw simple conclusions - milk soups should be light and vegetarian, with lots of vegetables, herbs and aromatic spices.

It is not necessary to cook milk soup with noodles with whole milk, for cooking it can be diluted with water. Store-bought or homemade baked milk is also good.

The higher the fat content of milk, the higher the calorie content of the finished dish. The most optimal product is 3.2%, and even such milk is recommended to be diluted with boiled water. And if it is a natural product, literally from under a goat or a cow, then it is necessary to breed it, especially for baby food.

As for vermicelli, it must be chosen from varieties of durum wheat, thin, which is cooked for literally one minute in boiling liquid. Such vermicelli will not boil soft, and the soup will not turn into an incomprehensible frozen mass.

Milk soup with noodles should be liquid. Therefore, you should not add pasta in large quantities, exactly as much as indicated in the recipe. While the vermicelli is cooking, the soup must be constantly stirred so that the pasta does not stick together and turn into a large lump.

Pumpkin milk soup with vermicelli

Time for preparing

calories per 100 grams

Delicate soup, with a slightly sweet taste and bright orange color, will definitely appeal to you and your family members.

How to make milk soup:

This soup is perfect for a family breakfast or for baby food. Cinnamon, which not everyone loves, can be successfully replaced with vanilla sugar or extract.

How to cook:

If there is no small vermicelli in the kitchen stocks, then you can use medium-sized horns or break spaghetti into small pieces. Dip the vermicelli in boiling milk, mix, reduce the heat, and cook for 2 minutes over low heat, stirring constantly;
Add all the spices and seasonings to the soup, mix. Cut the cheese into very small pieces, and add it to the pan;
Stir, cover and let stand for just a few minutes, so that the noodles have time to swell and absorb flavors;
Pour the soup into bowls, season with butter and honey, and call everyone to the table.

An easy-to-make, hearty dish that can be prepared in the middle of the week in a few minutes, or included in the fasting diet.

The time to prepare the soup is 20 minutes.

Calories per serving - 86 calories.

How to cook:

Grate fresh carrots on a fine grater. Heat butter in a saucepan in which the soup will be prepared so that it does not burn, you can add st. spoon vegetable oil. Add carrots and fry until golden;
Squeeze one clove of garlic through a press, and simmer until the roots are soft;
Rub the potatoes on a coarse grater and rinse from starch. Squeeze and add to the fried vegetables;
Stir, pour milk over everything, add vermicelli and spices and cook over low heat so that the soup barely gurgles for 3-5 minutes until the vegetables and vermicelli are cooked;
Turn off the heat, squeeze out another clove of garlic, add chopped greens and cover the pan with a lid, let the dish brew.

Milk soup with vermicelli and mushrooms on baked milk

To surprise and please your family members, you can cook milk soup with baked milk and add mushrooms to it.

The time to prepare the soup is 45 minutes.

Calories per serving - 132 calories.

How to cook milk soup with vermicelli:

Any mushrooms are suitable - both dry and frozen, but it is best to use a mixture of dry and fresh mushrooms. But the canned product should be discarded, if vinegar is present in it, then the milk will curdle, and there is little taste in such mushrooms;
Pour baked milk into a saucepan and leave on the stove. While it boils, peel and dice potatoes and grated carrots (if desired, they can be pre-fried). Add to milk, and make medium heat, add a little salt and add coarsely ground black pepper;
Steam dry mushrooms hot water, then take it out, do not pour out the water. In a small amount of oil, fry dry chopped mushrooms, add chopped champignons to them, garlic squeezed through a press. Fry until golden brown and the liquid has completely evaporated;
Transfer the mushrooms to the soup, pour out the broth left after soaking the dry mushrooms without sediment, salt the soup and season with spices;
As soon as the vegetables in the soup become soft, add the vermicelli, pour in the cream, the soup should thicken;
Pour in fresh herbs, simmer for a while on the stove with the fire turned off under the lid and serve.

Tip: Instead of heavy cream, you can use a teaspoon of starch to thicken the soup. Before adding it to the soup, it is worth diluting the powder in a small amount of water (cold).

To make soup with baked milk, it is not necessary to buy it in ready-made in the shop. It is quite possible to cook it at home, it is enough to boil milk and pour it into a thermos, for 6 hours, and even better all night;
Potatoes are a very harmful product, and do not always agree to quick cooking. When in doubt, boil the potato cubes or slices separately until half cooked in slightly salted water. After that, it is enough to drain it and lower it into boiling milk;
Milk can be used not only cow, but also goat. The benefits of such a soup will be much greater, but you should not boil the soup too much when cooking. It should languish and barely gurgle;
It is necessary to cook such a first dish in a saucepan with a thick bottom, and always on low heat - from a long heat treatment at the bottom of the saucepan, milk can burn. For the same reasons, it is worth breeding whole or homemade milk;
In an ordinary milk soup with vermicelli, without adding vegetables, you can add a little dried fruit, candied fruits or berries when serving;
If the soup turned out to be liquid - do not worry, the vermicelli will swell overnight in the refrigerator, and the dish will acquire a normal consistency.

As you can see, from milk and vermicelli, you can cook a lot of delicious and healthy meals in order to have a delicious lunch surrounded by family and friends.

AT good nutrition the baby includes vegetables, meat, cereals, dairy products. Its menu should be varied and balanced. Good variety of soups. They can be on vegetable broths or on milk.

Each of us remembers the taste of milk soup with vermicelli, which our mothers and grandmothers fed us. This is a classic version of soup with milk. Also, milk soups are prepared with the addition of various cereals: rice or buckwheat, there are even recipe options for vegetable milk soups.

The benefits of milk soup for a child

Milk soup is rich in protein and vitamins, contains useful minerals. This dish is low-calorie and is well absorbed by the children's body.
Dishes based on milk have a beneficial effect on the functioning of the heart and stomach, improve vision and remove excess fluid from the body, eliminating swelling. Milk has a lot of calcium necessary for healthy teeth and bones, it rich in iodine, potassium, vitamins D, A and group B.
Milk has a gentle effect on the stomach, forming a protective film on its walls, and neutralizes the aggressive effects of gastric juice.
Cow's milk contains lactose- milk sugar, which is an excellent source of energy and stimulant nervous system, participates in metabolic processes and is in a healthy intestinal microflora.

However, approximately 20% of people are lactose intolerant. The modern industry produces lactose-free milk; it is also possible to prepare milk soups with goat's milk, the lactose content of which is much lower than that of cow's.

How to cook milk soup? All milk soups for children are prepared in the same way. The basis of the soup - vegetables, vermicelli or cereals - is steamed or boiled until tender. The base is added to boiling milk, the fire is reduced and the dish is simmered for another 10-15 minutes. To improve the taste of the soup, butter, sugar, salt, fruits, jam are added to it.
This is a complex multi-component dish, so the mother must be sure that all its components are well tolerated by the baby and do not cause allergic reactions.
Milk soup is prepared at one time and is not stored. If you choose vermicelli or pasta as the basis, then from storage they will soften and lose their shape.
Any flavoring additives: salt, sugar, jam, fruits or berries are selected by the mother, based on the taste preferences of the baby. If your child does not eat salt, sugar, jam, has any berries or fruits, then do not add them to the soup.
The consistency of the dish will allow kids from a year to cope with it. Milk soup can be an option for breakfast or a first course for lunch.