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Milk soup with vermicelli

Cooking recipes / First course recipes / Sweet soups

5 servings
15 min your 10 min

The main recipe for milk soup with vermicelli, cereals or vegetables.

Milk - 1 l, Vermicelli (from solid wheat varieties) - 150 g, Sugar - 50 g, Butter - 20 g, Salt - 1 pinch

Let's prepare the ingredients for milk soup with vermicelli.

Lower the vermicelli into boiling salted water and cook according to the instructions on the package almost until cooked (4-6).

Boil the milk separately over a low heat (so that the milk does not burn, you can pre-pour a little cold water to the bottom of the pan).

Drain the water from the finished vermicelli.

Add milk, sugar and cook for about 3-8 minutes more (until the vermicelli is ready) over low heat.

Add butter to a plate of ready-made milk soup with vermicelli. Enjoy your meal!

Milk soups can be mashed and common. Their solid basis is various types of cereals, pasta, vegetables (carrots, pumpkin, cauliflower). Milk soup is prepared from milk in half with water. Since pasta, rice, millet, oat groats are poorly boiled in milk, they should first be boiled for 3-4 minutes in boiling water, drained and lowered into boiling milk. Cook until tender over a low heat. If the milk soup is made from semolina or other crushed cereals, then these cereals are covered with a thin stream in boiling milk, constantly stirring so that lumps do not form. Soup vegetables are cut into small cubes or straws, let in and then added to boiling milk. One performs milk soup dressing with vermicelli or cereals with oil. If desired, you can add sugar.