Milk soups are often found on children's menus. Such recipes include regular soups and mashed soups. Milk soups are great for feeding babies around the age of one year, have an optimal texture and good nutritional value. Of course, for the preparation of soups should take only the highest quality.

Hercules cream soup

The approximate number of calories in 100 g of soup is 70.

You will need: 50 g of Hercules groats (you should give preference to fine grinding), 100 g of carrots, 2 yolks of a chicken egg (pre-cook eggs), 300 ml of milk, 30 g of butter.

Carrots and cereals should be boiled in a small amount of water until tender, and then thoroughly wiped through a fine sieve. Add the hot milk to the resulting puree, mix thoroughly, add hot water (up to a soup volume of 1 liter), mix well again and boil. Take the yolks from the boiled eggs, grind them with butter, season with the resulting mass of soup before serving the child.

Milk Cauliflower Soup

Suitable for children about 1 year old.

The approximate number of calories in 100 g of soup is 64.

The indicated amount of food will be needed for approximately 1 liter of soup.

You will need: 500 g of cauliflower, 2 yolks of a chicken egg (pre-cook eggs), 300 ml of milk, 30 g of butter.

Carefully wash the cauliflower and cook until cooked. Rub cabbage through a fine sieve, add hot milk, if desired, you can add a little vegetable broth. Add hot boiled water (up to 1 liter of soup). Mix well and boil. Grind the yolks with butter and season the soup before serving.

Vegetable milk soup

The approximate number of calories in 100 g of soup is 60.

The indicated amount of food will be needed for approximately 1 liter of soup.

You will need: 100 g of potatoes, 100 g of cabbage (white or cauliflower), 50 g of carrots, 2 yolk of a chicken egg (pre-cook eggs), 300 ml of milk, 30 g of butter.

Wash all vegetables, peel, cut, boil until cooked, wipe through a fine sieve. In the resulting mashed potatoes add hot milk and vegetable broth. If the soup is too thick, you can add hot boiled water. Mix everything and boil for 3 minutes. Grind the yolks with butter and season the soup.

Vermicelli in milk

Suitable for children over 1 year old.

The approximate number of calories in 100 g of soup is 137.

You will need: 10 g of fine vermicelli, 100 ml of milk, 3 g of butter, 5 g of sugar (if desired).

In boiling milk add vermicelli and cook until cooked. Before cooking, add butter and sugar, mix.

Green pea puree soup with meat broth and milk

For a portion of 250 g you will need: ¼ part of one egg, about 40 g of meat, 80 g of green peas, 7 g of flour, 25 ml of milk, 5 g of butter, a small amount of meat broth.

Stew peas in meat broth (if desired in water) until tender. Wipe the finished peas hot through a sieve. The flour is passaged, diluted with broth, and then mixed with mashed peas. Fill everything with milk, egg yolk (in the absence of allergy), boil. Before serving, add oil if desired.

Vermicelli milk soup is a dish that for many remains only a memory of early childhood and is perceived solely as children's food. Indeed, the combination of pasta with milk and sugar seems to be a rather unusual undertaking, suitable only for inexperienced children's taste. Of course, such a milk soup cannot be perceived as a traditional first course for lunch, however, it may well serve as an excellent substitute for our usual cereals. The taste, composition and cooking technology of this dish practically do not differ from viscous milk porridges, not to mention that pasta is the same grain product as rice, oats, buckwheat and other cereals.

Milk soup is so quick and easy to prepare that it will give odds to most popular cereals and can be an excellent breakfast both on a hectic weekday and on a leisurely day off. In its nutritional properties, it is in no way inferior to traditional cereal dishes, since wheat contains a lot of valuable fiber, vitamins, minerals and other substances necessary for our health. Like other milk porridges, this dish is able to satisfy hunger for a long time and supply the body with energy for active mental and physical activities for several hours.

This sweet noodle soup is perfect for eating large and small children, because they almost always eat it with great appetite, combining both pleasure and benefit in one simple dish. Most adults are also able to appreciate the delicate milky taste and rich rich texture of this soup, so there is nothing wrong with including it in your diet from time to time as a tasty and healthy breakfast for the whole family. Try to make milk soup with noodles for children and adults, and you will certainly appreciate this time-tested and sometimes undeservedly forgotten recipe!

Helpful information

How to cook milk soup with vermicelli - a recipe for children and adults with step by step photos

INGREDIENTS:

• 800 ml of milk
• 200 ml of water
• 100 g of vermicelli (8 tbsp. L.)
• 2 tbsp. l Sahara
• 10 g butter
• 2 pinches of salt
• vanilla on the tip of a knife

COOKING METHOD:

1. In order to prepare milk soup with noodles, pour water into a saucepan and put it on medium heat.

Advice! For the preparation of dairy dishes, it is necessary to use metal, ceramic or cast-iron dishes with a thick bottom, which will help prevent milk from burning. An enameled pan is not very suitable for this.

2. When the water heats up, add a piece of butter and wait until it has completely melted.

Comment! Oil can also be added to an already prepared dish or even to each individual portion to taste. But if you put it at the beginning of cooking, then it will help reduce the formation of foam on the surface of milk.

3. Pour cold milk into the pan and bring it to a boil over medium heat.

Comment! Milk soup is always boiled in a mixture of milk and water, which can be taken in different ratios. Dilution of milk, firstly, helps prevent burning of the dish, secondly, reduces the fat content of this soup and, thirdly, speeds up the preparation of vermicelli, since pasta is rather poorly boiled in pure milk.

4. After boiling, add salt, sugar and a small pinch of vanillin to milk as desired.

5. Gradually pour vermicelli into boiling milk, vigorously stirring the soup with a spoon in the process of adding it. In the first minutes after adding vermicelli, the soup also needs to be mixed often, since raw vermicelli sticks very easily to lumps, which makes it not very attractive and greatly slows down the boiling inside.

6. Boil milk soup over low heat with a small boil for 5 to 7 minutes until the vermicelli is ready. Close the finished soup with a lid and let it brew for 10 to 15 minutes before serving.

Advice! Traditionally, small vermicelli is placed in the sweet milk soup as filling, but if you did not have it in the house or you prefer more solid pasta, then you can put any pasta to your taste - noodles, horns, broken into several pieces of spaghetti, etc. It is advisable to give preference to pasta from durum wheat, as they make the dish less caloric and more useful than products from baking flour of the highest grade.

  Tasty and very tender milk soup with vermicelli should be served hot or warm, adding a piece of butter to each plate if desired. It is better to eat it all at once and not leave it the next day, since vermicelli tends to swell in milk and lose its taste. Bon Appetit!

How to Make Dietary Vermicelli Milk Soup

Milk soup with vermicelli has a fairly low calorie content, which is 103 kcal per 100 g of the finished dish. This makes it a good food to maintain harmony and diet. To further reduce the calorie content of milk soup, it is recommended:

1. Use skim milk diluted with water in a ratio of 1: 1 for its preparation.

2. Reduce the amount of sugar in the dish or replace it with jam or honey.

3. Completely refuse to add butter.

4. To choose noodles or other pasta only varieties A from durum wheat.

To prepare the milk soup you will need:

• 1 tbsp shallow vermicelli (cobwebs)
• 200 ml of milk
• 5 g butter
• sugar to taste

Ingredients for 1 serving.

All mothers know about the benefits of milk and dairy products, but not all children love to drink it. In such cases, mothers go to tricks, making various from it, but today we will prepare a delicious milk soup with noodles.

Such a soup will appeal not only to a baby son or a baby daughter, but also to parents, as it will make it possible to plunge into childhood. This is a wonderful recipe for a light, wholesome and nutritious breakfast for the whole family.

Making Milk Soup with Vermicelli:

Milk soup is a dish from childhood, which was carefully prepared for us by grandmothers and mothers. And it’s also a proven way to add little whims to not too attractive products for them. Today we are studying recipes for milk soups for children.

Milk Subtleties

But first, we’ll figure out how to cook a child so that he ate it without much persuasion. As a basis, you can use not only whole milk, but also powdered and even condensed milk. Normal milk is added during the preparation process. Dry diluted in a small amount of water to the consistency of sour cream, and then add water. Ideally, take a liter of water per 50 g of milk powder. Condensed milk is also diluted in a proportion of 2 tbsp. l 1 glass of water, then bring to a boil. Supplement milk soups with vegetables, cereals or flour products. If the soup is made in milk without adding water, they should be boiled separately until half-ready and only then sent to the soup. For the preparation of milk soups, it is better to use a pan with a thick bottom. First, it should be rinsed with cold water so that the soup does not burn. Boil it over low heat, and flavored with butter before serving.

Pasta sweet

Perhaps the most popular recipe is milk soup with noodles or pasta. First of all, boil 500 ml of water, salt and pour 5–6 tbsp into it. l spider noodles or any other pasta. We cook it for 7-8 minutes, then we recline it in a colander and leave it to drain. Meanwhile, bring 1.5 l of milk to a boil, salt to taste and put the boiled vermicelli into it. We stand it on low heat for 3-5 minutes and remove from the stove. Ready soup season with 30 g butter and sugar. To make the recipe for vermicelli milk soup to the taste of a little gourmet, add jam or fresh berries to it.

Two in one

Cereal soups are especially useful for a growing organism. In this regard, the recipe for milk soup with buckwheat has no equal. To begin, boil buckwheat in salted water at the rate of ¾ cup of cereal per 700 ml of water. Then we drain the excess liquid and pour into the pan with porridge 1.5 l of warmed milk. Cook the soup over low heat for 15–20 minutes, put the butter and serve. Instead of buckwheat, you can take pearl barley, corn, barley or semolina. In the last two cases, we first sift the cereal, bring the milk diluted with water to a boil and pour it in a thin stream. At the same time, we cook the soup over low heat, stirring continuously, for 15–20 minutes.

Milky potatoes

No less delicious and nutritious recipe. To prepare it, 3-4 peeled tubers are soaked in cold water for 20 minutes, then dried and rubbed on a coarse grater. Pour the potato mass with water, bring to a boil and cook until half cooked. Then pour 500 ml of warmed milk into a pan with potatoes and let it simmer for 10-15 minutes from the moment of boiling, then add salt to taste, add a piece of butter or 2-3 tbsp. l cream. Before serving, you can sprinkle soup with grated cheese and crispy homemade crackers - so it will turn out to be more appetizing.

Surprise inside

You can slightly complicate the recipe and add dumplings. How to cook milk soup for a child in this case? We start by preparing the base for the dumplings. To do this, boil ½ cup of water, add 1 tbsp. l butter and a pinch of salt. Pour here 1 tbsp. l semolina and, constantly stirring, cook like regular porridge. Then cool it, add a beaten egg, ½ tbsp. l flour, a pinch of salt and mix thoroughly. In a separate pan we combine a glass of milk, ½ cup of water, 1 tsp. sugar, bring the mixture to a boil and salt to taste. Next, we alternately put here 1 tsp. semolina and make sure that the dumplings do not stick together. Continue cooking until all the dumplings float to the surface. In the end, as usual, flavored the soup with butter.

Lunch for baby

The menu for the smallest gourmets, who were barely a year old, requires a special approach. Milk soups can be included in it without any fear. Moreover, milk soup for a one-year-old baby is simple and quick. A win-win solution is a tender vegetable soup. To begin with, we cut thin slices of medium potato, 15 g of fresh carrots and 15 g of pumpkin pulp. Pour the carrots 2 tbsp. l water, put 1 tsp. butter and simmer until it softens. Add chopped pumpkin and potatoes, as well as 8-10 inflorescences of cauliflower or broccoli. Pour vegetables with 100 ml of water, cover and cook for 20 minutes over low heat. Finally, salt the soup to taste, pour ½ cup of hot milk, bring to a boil and immediately remove from the stove.

We will be glad if the proposed dishes will be enjoyed by your children. And if you have your own recipes for milk soups with photos, be sure to tell about them in the comments.

Starting from the year kids can cook milk soups. The usefulness of milk soups is easily proved by any nutritionist. By the presence of vitamins, mineral salts and easy digestibility, milk soups occupy one of the first places. They are very nutritious, their preparation is not at all difficult. Milk soups can be prepared with different types of milk - whether whole or even dry.

DAIRY SOUP Puree with rice and zucchini

Ingredients:

• 50 gr pulp of zucchini.
• A teaspoon of rice.
• 150 ml. milk.
• 100 ml water.
• Salt on the tip of a knife.

Cooking:
  Cut the washed zucchini into small cubes and pour a little boiling water together with rice, salt and cook until cooked over low heat. After that, cook the cooked rice and zucchini through a sieve, dilute with hot milk and bring to a boil. Then remove from the stove, cool and fill with butter (butter).

MILK SOUP WITH POTATOES

Ingredients:

• One medium sized potato tuber
• A glass of milk.
• 100 ml water.
• Salt on the tip of a knife.

Cooking:
  Peel, wash and cut the potatoes into thin strips. Then add water, salt and cook for ten minutes.
  Then pour hot milk into a pot of potatoes, bring to a boil and leave on the stove for about two more minutes.
  Ready milk soup to fill with butter. (You can add croutons to the soup).

  DAIRY SOUP WITH MANNA COLUMN AND COLORED Cabbage

Ingredients:

• 6-7 cauliflower inflorescences.
• A teaspoon of semolina.
• One glass of milk.
• Half a glass of water.
• A tablespoon of butter.
• Salt on the tip of a knife.

Cooking:
Disassemble the thoroughly washed cabbage into inflorescences, put in a saucepan, add water, salt and cook for fifteen minutes, then remove it from the broth and pour semolina into it in a thin stream and cook stirring for eight minutes, then pour hot milk and add boiled cabbage previously ground through a sieve.
  Ready soup to fill with oil.

  DAIRY SOUP WITH VEGETABLES AND CRANES

Ingredients:

• Sex tuber potato.
• 40 gr cabbage.
• 30 gr carrots.
• A teaspoon of green peas (canned).
• A glass of milk.
• Half a glass of water.
• A tablespoon of butter (butter).
• Fresh croutons of wheat bread.
• Salt on the tip of a knife.

Cooking:
  Rinse vegetables. Chop the cabbage, and peel the carrots and potatoes and cut into strips. Put the carrots in a saucepan, add half a tablespoon of butter (cream), simmer with the lid on low heat for ten minutes. Then add cabbage, potatoes and peas. Pour in slightly salted hot water and cook until tender.
  Then pour hot milk and bring to a boil, hold over low heat for a couple of minutes, then remove from the stove and let cool.
  Fill the finished soup with oil and add croutons to it.

MILK SOUP WITH NERMICELLE

Ingredients:

• A tablespoon of shallow vermicelli.
• A glass of milk.
• Half a glass of water.
• A teaspoon of sugar syrup.
• A tablespoon of butter (butter).
• Salt on the tip of a knife.

Cooking:
  Boil the water and add vermicelli, sugar syrup and salt. cook for ten minutes and then pour hot milk. After boiling, turn off the stove and leave it on for three minutes, then remove.
  Before serving, season with butter.

DAIRY SOUP WITH RICE

Ingredients:

• A tablespoon of rice.
• A glass of milk.
• Half a glass of water.
• A tablespoon of butter.
• Salt on the tip of a knife.

Cooking:
  Pour pre-washed rice with water and boil. Then pour hot milk, salt and boil again.
  For filling the soup, butter is useful.

MILK SOUP WITH BARROOM

Ingredients:

• A glass of milk.
• Two tablespoons of barley groats.
• Butter - 1 tbsp.
• Half a glass of water.
• Salt on the tip of a knife.

Cooking:
  Barley groats are first lightly fried in a dry frying pan in a preheated oven (until golden brown). Then pour boiling water and cook for two hours. Until the porridge turns out.
  The resulting porridge is rubbed through a sieve, diluted with hot milk, salted and brought to a boil.
  Milk soup seasoned with butter.

DAIRY SOUP WITH BARBAR

Ingredients:

• 150 ml. milk
• A tablespoon of pearl barley.
• Glass of water
• A teaspoon of butter.
• A teaspoon of sugar.
• Salt on the tip of a knife.

Cooking:
Pour groats with boiling water, cover and simmer until softened. Then wipe through a sieve and dilute with hot milk, add salt, add sugar and bring to a boil again.
  Season the soup with butter.

"The trick from mom." The pan for making milk soups is taken with thick walls and a bottom. To prevent milk from burning, first before you intend to pour it into the pan, rinse it with cold water. And for the same reason, all milk soups are boiled only on low heat.