How to Make Milk Vermicelli Soup

Milk soups are in great demand among children, but adults are also happy to eat them. It's all about the digestibility of the dish, its nutritional value, ease of preparation. One of the varieties of soups is the first dish in milk with vermicelli. Other ingredients may be added depending on the desired result. Let's look at the basic recipes for milk soup.

Classic recipe milk soup

• milk - 1 l.
• vermicelli - 180 gr.
• seedless raisins - 25 gr.
• dried apricots - 25 gr.
• butter - 25 gr.
• salt - pinch
• honey - 10 gr.

1. First, sort out the raisins with dried apricots. Then wash the dried fruits, soak in boiling water for 30 minutes. After the specified time, drain the liquid, dry the dried apricots and raisins on a towel.
2. Grind dried fruits in random order, if desired, raisins can be left whole.
3. Pour milk in the recipe into the pan, wait for it to boil. At the beginning of drilling, send the vermicelli inside, reduce the burner to medium power.
4. Cook and stir the vermicelli constantly. After 3 minutes, pour dried apricots with raisins, continue languishing.
5. The cooking time in general is 8-10 minutes, judge by the readiness of the vermicelli. Serve with a slice of butter, salt and honey (optional).

Pumpkin and Cinnamon Milk Soup

• milk - 270 ml.
• pumpkin pulp (exempted from seeds) - 0.6 kg.
• vermicelli or pasta - 120 gr.
• butter - 45 gr.
• cinnamon - 2 pinch

1. Pumpkin pulp must be prepared in advance. To do this, free it from fibers and peel, chop into pieces about 2 * 2 cm. Mix with 0.5 l. purified water, send the pan to the stove.
2. When the pumpkin cubes begin to boil, reduce the burner to the mark between the middle and the minimum. Cook until cooked for about 10 minutes. After the specified time, wipe the soft pumpkin through a fine-grained sieve and set aside.
3. Pour water into another pan, salt, wait for the boil. Send the pasta or vermicelli inside, depending on what is at hand. Boil, stirring constantly.
4. Throw the vermicelli into a colander, rinse with water from the kettle and leave to drain. Take a new pan, pour the milk into it and add the grated pumpkin puree. Send the composition to the fire.
5. When the milk mixture begins to boil intensively, send the pasta inside. Pour salt to your taste, add cinnamon, add sugar or honey if desired.
6. Set the minimum heat, cook for 2 minutes, without leading to strong boiling. Then turn off the heat, insist the dish for a third of an hour. Serve by seasoning with a slice of butter.

Milk curd soup

• vermicelli - 110-120 gr.
• soft cheese or fatty cottage cheese - 0.1 kg.
• milk - 900 ml.
• butter - 40 gr.
• cinnamon - pinch
• honey to taste

1. Salt the milk in a saucepan, send for cooking to the stove. Strain until the first bubbles appear, then throw the vermicelli. Stir the contents of the dishes, simmer over medium heat for 8 minutes.
2. Depending on what you use, cheese or cottage cheese, you need to add the ingredient to a pan with milk and boiled vermicelli. Soft cheese needs to be cut into cubes (if it's Feta, for example).
3. Enter a pinch of cinnamon, mix and cover. Expect a quarter of an hour. Pour into portioned bowls, serve with butter and honey.

Milk Soup with Mushrooms

• medium potatoes - 4 pcs.
• milk - 2.2 l.
• dried porcini mushrooms - 150 gr.
• carrots - 1 pc.
• vermicelli - 75 gr.
• onion - 1 pc.
• cream - 240 ml.
• fresh herbs to taste

1. Pour milk into an enamel pan and place on the stove. Wait for the composition to boil. After that, add cubes of prepared potatoes to the hot liquid. Boil the root crop until half cooked.
2. Introduce spices to your soup to taste. In the process of cooking, mushrooms should lie in water for 20 minutes to soak. After that, send the component to the milk base.
3. Continue simmering at medium burner power. Chop onions and carrots in parallel. Sauté the vegetables in butter. Stir in the soup. Reduce the flame to a minimum, languish the composition of the order of 7 minutes.
4. At the end of the procedure, you must enter the vermicelli. Pour cream and mix fresh herbs a few minutes before the dish is cooked. It is forbidden to boil soup after adding a fatty product. The dish should simmer for some time.

Milk soup in a slow cooker

• granulated sugar - 45 g.
• vermicelli - 100 gr.
• butter - 20 gr.
• milk - 450 ml.

1. Pour the milk into the multi-bowl. Bring the composition to a boil in any convenient mode. After that, introduce the remaining ingredients and mix well.
2. Set the program “Steaming” and wait for the preparation of the dish. The procedure will take about 10-12 minutes. After completing the program, stir the soup again.

Milk soup with egg

• egg noodles - 140g.
• milk - 950 ml.
• salt - 12 gr.
• chicken eggs - 2 pcs.
• butter - 25 gr.
• sugar - 35 gr.

1. Send milk to the stove and wait for it to boil. Stir in salt and granulated sugar. Stir the ingredients and enter the vermicelli.
2. Beat the eggs in the bowl with a whisk. Send to the broth and do not stop stirring. Cook until cooked for 3 minutes. Serve the soup with butter.

Milk soup with vegetables

• filtered water - 230 ml.
• milk - 240 ml.
• zucchini - 50 gr.
• onion - 1 pc.
• turnip - 25 gr.
• vermicelli - 120 gr.
• potatoes - 3 pcs.
• salt to taste
• butter - 30 gr.

1. Wash and prepare the vegetables properly. Chop the turnips into pieces of arbitrary shape. Remove peel from zucchini and get rid of seeds, cut into cubes. With potatoes and onions, do the same.
2. Melt the butter in a thick-bottomed pan. Transfer vegetables to containers for easy frying. Once the foods have a golden crust, pour in the milk. Wait for the composition to boil. Zucchini should be added after the liquid is bubbling.
3. Salt the soup and mix thoroughly. Stew the dish at the minimum cooking zone until vegetables are fully cooked. Pour the vermicelli 5 minutes before the end and stir the ingredients again. Turn off the stove, leave the soup for 10 minutes.

Milk Chicken Soup

• wheat flour - 15 g.
• milk - 170 gr.
• chicken breast - 160 gr.
• butter - in fact
• vermicelli - 80 gr.

1. Prepare the chicken according to the classical technology and send it to boil in plain water. As soon as the composition boils, the procedure should last no more than a quarter of an hour. Remove the fillet, finely chop after cooling.
2. Strain the broth and transfer it to the pan again. After boiling, add vermicelli and minced meat to the composition. Wait for boiling. Combine milk with wheat flour in parallel. The composition should not be lumps.
3. Pour the finished mixture gently into the food broth and stir the ingredients constantly. After boiling, simmer the soup for another 3 minutes. The dish must be served with butter.

Milk soup with potatoes

• drinking water - 0.5 l.
• high-fat milk (from 3.2%) - 1 liter.
• vermicelli - 60 gr.
• carrots - 1 pc.
• potatoes - 3 tubers
• fresh dill - 10 gr.
• freshly ground pepper - pinch
• cloves of garlic - 1 pc.
• butter - in fact

1. Prepare all components. Carrots must be previously removed from the peel, washed, and then grated with large holes. Wash the potatoes, remove the peel.
2. Now grate the potatoes, transfer all the contents to 3 layers of gauze and squeeze the juice. Leave the grated vegetable itself, mix it with carrots and send to boiling water in an amount according to the recipe.
3. Lightly salt the dish, boil until soft. If the water is of poor quality, then when added, the milk will curl with flakes. Therefore, use only purchased fluid.
4. Introduce milk into the water with vegetables, wait for the re-boiling. Then reduce the power to an average, pour in vermicelli and immediately start stirring to avoid sticking.
5. Note the time, the vermicelli will boil 7 minutes after boiling. Now send to the rest of the contents chopped washed dill, garlic, pepper, butter passed through the crush. Turn off the stove, after 10 minutes of infusion, serve.

Practical recommendations

1. When cooking soup, it is not necessary to use exclusively vermicelli; as an alternative, the Spider Web is excellent. It should be remembered that such raw materials are prepared much faster.
2. Do not use homemade milk for making soup. Due to the high fat content, there is a risk of burning. Cream can be mixed at the end of cooking.
3. To prepare a low-calorie product, milk is recommended to be mixed with water. As a result, the soup will fit on the menu of a losing weight person.
4. If you still decide to cook the soup in village milk, then you should use a thick-bottomed pan. The procedure must be carried out exclusively on low heat.
5. When adding potatoes to the soup, it is recommended to chop the root crop into cubes and boil it in advance until half-cooked. Otherwise, the soup can be made with raw vegetables.

Milk soup with vermicelli is usually prepared according to a traditional recipe with the addition of dried apricots and raisins. But if you wish, you can exclude these ingredients. We also recommend considering recipes with the addition of chicken, potatoes, pumpkin pulp. Feel free to experiment and contribute something new.

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