Diet milk rice soup. Milk soup with vermicelli

SOUP MILK APPLE
Recommended for diets: 1, 5, 6, 7, 10, 13, 15, as well as for anemia.
Peel and core apples, cut into small cubes or finely chop, put in a saucepan, add 2-3 tablespoons of water, sugar (1/2 norm), bring to readiness with the lid closed, then cool. Grind the yolks with the remaining sugar, starch and a spoonful of milk. Pour the resulting mass with boiling milk, strain, cool and combine with stewed apples. Serve soup cold with cookies.
Product norms: apples 150 g, sugar 20 g, egg (yolk), milk 400 g, potato flour 5 g.

BORSCH GREEN
Recommended for diets: 3, 8, 9, 11, 15; 2 - no bow.
Cut beets, carrots and white roots into strips, put in a saucepan, add tomato, fat, half a glass of vegetable broth and bring to readiness with the lid closed. Chop the onion, lightly fry and combine with vegetables. Put chopped potatoes into boiling meat broth or vegetable broth, bring to a boil, then add vegetable stew, flour dressing, chopped sorrel, spinach and cook for 10-15 minutes. When serving in borsch, put a hard-boiled egg, sour cream and chopped greens.
Product norms: sorrel 40 g, spinach 40 g, onion 10 g, green onion 5 g, tomato 10 g, carrot 20 g, white roots 20 g, beetroot 70 g, half an egg, potatoes 50 g, flour 5 g, melted butter 10 g, sour cream 30 g, parsley 5 g, meat or vegetable broth 300 g.

RICE MILK SOUP
Recommended for diets: 5, 6, 11, 13, 15; 7, 10 - without salt, as well as with anemia.
Sort the rice, rinse, put in boiling water and cook for about 20 minutes, and then pour into boiling milk and cook for another 25-35 minutes. Ready soup season with sugar and serve with a slice butter.
Product norms: milk 400 g, water 100 g, rice 40 g, sugar 5 g, butter 10 g.

Recommended for diets: 1, 2, 5, 6, 11, 13, 15; 7, 10 - without salt, as well as with anemia.
Cut the peeled pumpkin into pieces, put in a saucepan, add half a glass of water and simmer until tender, then rub it together with the liquid. Boil milk, pour into it semolina and cook for 10-15 minutes, then add pureed pumpkin and boil. Season the soup with salt, sugar and serve with a piece of butter.
Product norms: milk 300 g, water 100 g, pumpkin 150 g, semolina 20 g, sugar 10 g, butter 10 g.

GREEN PEA SOUP
Recommended for diets: 1, 2, 5, 11, 13, 15; 7, 10 - without salt, as well as with anemia.
Pour washed rice with hot water, cook until completely boiled, combine with boiled peas, rub hot through a sieve along with liquid or pass through a meat grinder and bring to a boil.
For diet 2, 11 rice can be boiled for meat broth, but instead fresh peas take canned. Season the soup with sugar, milk and egg mixture and serve with a piece of butter.
Product norms: green pea 100 g, rice 25 g, butter 10 g, milk 150 g, egg (yolk), sugar 3 g, water 250 g.

POTATO PUREE SOUP
Recommended for diets: 1, 2, 5, 6, 11, 13, 15; 7, 10 - without salt, as well as with anemia.
Boil the peeled potatoes in water, add dried flour, mix everything well, rub it with the liquid through a sieve and boil (for diet 2, 11, soup should be cooked in meat broth). Pour the soup with milk-egg mixture and serve with a piece of butter. To the soup, you can serve croutons of white bread. Soup is prepared from earthen pear and sweet potato.
Product norms: potatoes 150 g, flour 10 g, milk 150 g, egg (yolk), butter 15 g, water 300 g.

BORSCH WITH MUSHROOMS
Recommended for diets: 3, 8, 9, 11, 15; 2 - in a pureed form, without onions, olives and mushrooms ( mushroom decoction), as well as with anemia.
Rinse the mushrooms thoroughly cold water and boil. Cut beets, carrots and white roots into strips, put in a saucepan, add tomato, vinegar, half a glass of water or vegetable broth and simmer with the lid closed until tender. Fry the onion in butter, combine with boiled, finely chopped mushrooms and saute for another 5-10 minutes, then add the dried flour and mix. Sauteed onions and mushrooms combine with vegetables.
Put shredded cabbage and chopped potatoes into boiling mushroom broth, boil, add stewed vegetables and cook for 20-25 minutes. When serving, put olives, sour cream and sprinkle with chopped herbs.
Food norms: vegetable oil 10 g, onion 15 g, dried mushrooms 10 g, carrots 15 g, white roots 10 g, potatoes 60 g, tomato 10 g, beets 70 g, cabbage 70 g, olives 20 g, wheat flour 5 g, sour cream 30 g, parsley 5 g, vegetable broth or water 300 g.

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 400 g;
• Semolina - 30 g;
• Sugar - 3 g;
• Butter - 5 g;
• Water - 100 g.

calories- 387.5 kcal (proteins - 14.6; fats - 17.1; carbohydrates - 43.8).

Recipe:

• Sift semolina.
• Pour in a thin stream into the boiling mixture of milk and water.
• Cook for 5-7 minutes.
• At the end of cooking, add sugar, when you leave - butter.

Milk rice soup

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 40 g;
• Rice - 30 g;
• Sugar - 3 g;
• Butter - 5 g;
• Water - 100 g.

calories- 387.1 kcal (proteins - 13.3; fats - 17.1; carbohydrates - 45.0).

Recipe:

• Sort the rice, rinse, cook for 10 minutes in water.
• Pour in boiling milk and cook for 30-40 minutes.
• Add sugar at the end of cooking.

Buckwheat milk soup

Ingredients:

• Milk - 400 g;
• Buckwheat - 50 g;
• Sugar - 3 g;
• Butter - 5 g;
• Water - 100 g.

calories- 455.8 kcal (proteins - 16.0; fats - 17.8; carbohydrates - 57.9).

Recipe:

• Cook crushed buckwheat until half cooked (10-15 min.);
• Add hot milk and sugar, cook until tender.
• Top with oil when serving.

Milk oatmeal soup

Diets: 1, 5, 6, 7, 10, 10s, 15

Ingredients:

• Milk - 400 g;
• Oat flakes - 40 g;
• Sugar - 3;
• Butter - 5 g;
• Water - 100 g.

calories- 432.6 kcal (proteins - 16.4; fats - 19.4; carbohydrates - 48.1).

Recipe:

• Boil oatmeal in water until half cooked (10-15 minutes).
• Cook until fully cooked.

Milk barley soup

Diets: 1, 3, 5, 6, 7, 10, 10s, 15.

Ingredients:

• Milk - 400 g;
• Pearl barley - 40 g;
• Sugar - 3 g;
• Butter - 5 g;
• Water - 200 ml.

calories- 420.5 kcal (proteins - 14.9; fats - 17.3; carbohydrates - 51.3).

Recipe:

• washed pearl barley pour into boiling water.
• Cook over low heat with the lid closed for 1.5-2 hours.
• Add hot milk and sugar.
• Continue cooking for another 30 minutes.
• Drizzle with oil before serving.

Milk soup with pasta

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 400 g;
• Pasta - 40 g;
• Sugar - 3 g;
• Butter - 5 g;
• Water - 100 ml.

calories- 424.9 kcal (proteins - 15.4; fats - 17.3; carbohydrates - 51.9).

Recipe:

• Boil pasta until half cooked.
• Drain the water.
• Put the pasta in a boiling mixture of milk and water.
• Cook until tender, stirring occasionally, add sugar.
• Drizzle with oil before serving.

Milk noodle soup

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 400 g;
• Premium wheat flour - 33 g;
• Water for noodles - 10 ml;
• Eggs - 1/5 pcs.;
• Sugar - 3 g;
• Butter - 5 g;
• Salt - 1 g;
• Water - 100 ml.

calories- 400.5 kcal (proteins - 15.3; fats - 18.1; carbohydrates - 44.1).

Recipe:

• Noodles: add to cold water raw eggs, salt, mix, add flour, knead a stiff dough, and stand for 30 minutes.
• Sprinkle the table with flour ready dough, roll out into a layer 1-1.5 mm thick.
• The rolled out layers of dough are sprinkled with flour and stacked one on top of the other.
• Cut into thin strips 40 mm wide, which are cut across into strips 3-4 mm wide.
• Spread the finished noodles on a floured table with a layer of 10 mm, dry for 2-3 hours.
• Weed out the flour, pour into boiling water, cook for 2 minutes, put on a sieve.
• Place the noodles in boiling milk with water, cook for 10-15 minutes with occasional stirring, add sugar.
• Drizzle with oil before serving.

Milk soup with dumplings

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 400 g;
• Butter - 8 g;
• Sugar - 5 g;
• Dumplings:
  • Premium wheat flour - 30 g;
  • Butter - 4 g;
  • Eggs - 1/5 pcs.;
  • Water - 50 ml.

calories- 453.5 kcal (proteins - 15.4; fats - 23.9; carbohydrates - 44.2).

Recipe:

• Add oil to salted water, bring to a boil.
• Pour flour into boiling water with constant stirring and brew the dough, which, with constant stirring, heat for 10 minutes.
• Cool the resulting mass to 70 ° C, add raw eggs in 3-4 doses and mix.
• Roll up the finished dough in the form of a tourniquet and cut into pieces of 10-15 g.
• For cooking dumplings take 5 liters of water, cook on low heat for 5 minutes.
• Put ready-made dumplings in portioned dishes, pour hot boiled milk, add sugar, season with butter.

Milk soup with potato dumplings

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 300 g;
• Water - 100 g;
• Potatoes (mashed) - 200 g;
• Potatoes (boiled) - 75 g;
• Butter - 10 g.

calories- 365.2 kcal (proteins - 11.0; fats - 18.0; carbohydrates - 39.8).

Recipe:

• Peel the potatoes, wipe, squeeze, add pre-cooked peeled, peeled and mashed potatoes.
• Mix the potato mixture well.
• Make round dumplings from the mass, boil in water.
• Add milk, bring to a boil.
• Drizzle with oil before serving.

Milk soup with carrots and cereals

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 400 g;
• Water - 100 g;
• Carrots - 120 g;
• Semolina - 25 g;
• Sugar - 3 g;
• Butter - 5 g.

calories- 402.8 kcal (proteins - 15.2; fats - 17.2; carbohydrates - 46.8).

Recipe:

• Peel the carrots, cut into slices, simmer until fully cooked.
• Rub the stewed carrots together with the liquid through a sieve.
• Pour semolina in a thin stream into boiling milk with continuous stirring.
• Boil for 10 minutes, add grated carrots, sugar, cook for another 5 minutes.
• Top with oil when serving.

Milk soup with peas and pearl barley

Diets: 1, 5, 6, 10, 15.

Ingredients:

• Milk - 250 g;
• Water - 60 g;
• Shelled peas - 70 g;
• Pearl barley - 20 g;
• Butter - 15 g.

calories- 379.9 kcal (proteins - 12.5; fats - 20.7; carbohydrates - 35.9).

Recipe:

• Sort the grits, rinse 2-3 times, put in boiling water, cook until half cooked.
• Drain the broth, rinse the cereal.
• Sort the peas, wash, pour cold water for 3 hours.
• Boil in the same water with the lid closed until softened.
• Boil peas and cereals until cooked, add a mixture of hot milk and water, bring to a boil.
• Top with oil when serving.

Milk soup with vegetables

Diets: 1, 5, 6, 7, 9, 10, 10s, 15.

Ingredients:

• Milk - 250 g;
• Water - 200 ml;
• Potato - 70 g;
• Carrots - 25 g;
• Zucchini - 45 g;
• White cabbage - 80 g;
• Butter - 5 g.

calories- 288.2 kcal (proteins - 10.4; fats - 12.2; carbohydrates - 34.2).

Recipe:

• Peel carrots, potatoes, zucchini, cut into slices.
• Cut the cabbage into 2-3 cm squares.
• Simmer carrots and cabbage in a small amount of water with the addition of oil.
• Put into boiling water stewed carrots and cabbage raw zucchini, potato.
• Cook with the lid closed over low heat for 20 minutes until tender.
• Pour in hot milk, bring to a boil.
• Top with oil when serving.

Milk soup with pumpkin and cereals

Diets: 1, 5, 6, 7, 10, 15.

Ingredients:

• Milk - 400 g;
• Pumpkin - 120 g;
• Semolina - 10 g;
• Butter - 5 g;
• Sugar - 5 g.

calories- 364.8 kcal (proteins - 13.5; fats - 17.2; carbohydrates - 39.0).

Recipe:

• Cut the pumpkin into cubes, rinse, place in boiling milk, cook until half cooked.
• Add semolina, sugar, cook until tender.
• Drizzle with oil before serving.

ATTENTION! The information provided on this site is for reference only. We are not responsible for the possible negative consequences of self-treatment!

Nutritionists have developed a huge number of weight loss diets, but not all of them are equally effective and safe. The dairy diet is a universal dietary option that is suitable for people of all ages and does not have a negative impact on health.

Is it possible to lose weight on a dairy diet?

A diet based on one or two similar foods is called a mono-diet. On such diets, rapid weight loss occurs, but weight loss is due to a decrease in muscle mass, and not due to a decrease in fat. Mono-diets include milk nutrition. For a few days of following such a diet, you can lose up to 3 kilograms of weight. Unlike other mono-diets, milk for weight loss helps the body to receive important nutrients and it is easier to endure diet days.

Dairy diets for fast weight loss

So that the body does not experience stress during the milk mono-diet, it is recommended to add other types of products to the menu for this type of nutrition. More often they are introduced into the dairy diet, so a dairy diet for weight loss can look like this:

• milk mono-diet;
• dairy-vegetarian diet;
• milk-banana diet;
• milk-fruit diet;
• milk-curd diet;
• dairy and vegetable diet.

A variety of types of dairy diets makes it possible to choose one that is more suitable for a particular organism. If a person is difficult to tolerate diets, then preference should be given to those types that contain a greater variety of products. The lightest of these diets are considered to be milk-vegetable and milk-curd diets, more complex - milk mono-diet.

banana milk diet

Banana-milk diet allows you to combine bananas and milk in your diet. Bananas are an additional source useful substances positively affecting the digestive and vascular systems. Banana-milk diet for 3 days consists of daily use 0.75 l of dairy products, 350 g of bananas, a glass of herbal tea and 2 liters of pure water. It is necessary to drink water in such quantity, as it helps to remove harmful substances from the body and speed up metabolism.

In this form, we are talking about the use of fresh milk. If digestive system reacts negatively to fresh milk, then you can replace it with fermented milk products. You can also use kefir and fermented baked milk instead of milk if the diet is difficult to tolerate. It is allowed to alternate fresh milk and dairy products. Weight loss with milk helps to get rid of 2-3 kg of weight in 3 days.

Dairy-vegetarian diet

The dairy-vegetarian diet lasts for a week and allows you to lose up to 3 kg of excess weight. A dairy-vegetarian diet, the menu of which contains bread, vegetables, fruits and cottage cheese, is more easily tolerated than other types of dairy diet. The allowed amount of food should be distributed throughout the day so that you eat every 3-4 hours. Drink between meals a large number of pure water. The diet includes:

• low-fat milk - 250-300 ml;
• vegetable broth in unlimited quantities;
• vegetable salad without dressing - 350 g;
• fruit cocktail - 250 g;
• bran bread - 1 slice;
• cottage cheese - 50 g;
• green tea without sugar in any quantity.

Dairy-curd diet

A diet based on dairy products with cottage cheese can last from three to five days. The five-day diet promotes not only weight loss, but also cleansing gastrointestinal tract. The diet on milk and cottage cheese looks like this:

• breakfast: cup natural yogurt or biokefir, any one non-caloric fruit;
• lunch: 100 g of porridge, 100 g of cottage cheese, a glass of fresh milk;
• dinner: boiled egg, piece cottage cheese casserole(every other day this lunch is replaced by a portion vegetable salad seasoned with yogurt), a glass of fermented baked milk;
• dinner: a glass of low-percentage kefir.

Milk soup is a valuable source of protein, vitamins and essential amino acids. In addition, such a dish is low-calorie, which cannot but rejoice those who want to lose weight. There is a huge variety of recipes: milk soup with pasta, vegetables, dumplings.

Benefits for the body

Milk-based dishes are recommended for both adults and children. They reduce the risk of cancer and heart disease, improve vascular elasticity, strengthen vision, relieve swelling, reduce arterial pressure, normalize the acidity of the stomach. Milk contains calcium for bone growth and strengthening, as well as iodine, potassium, B vitamins, vitamins A, D, zinc and magnesium.
Milk soups help to remove excess fluid from the body, thereby eliminating swelling. They also help with hypertension, atherosclerosis, chronic diseases of the gallbladder and liver.
Milk does not increase the secretion of gastric juice. It forms a protective film on the walls of the stomach and partially neutralizes the aggressive effects of gastric juice. That is why milk dishes should be present in the diet of people suffering from diseases such as peptic ulcer and gastritis with high acidity.

Milk soup is included in diets No. 1, 5a, 5p, 5, 7-10,11, 15.

Milk is contraindicated in people with lactose intolerance. It is also called milk sugar. Lactose is an excellent source of energy and a stimulant of the nervous system. This substance maintains the normal state of the intestinal microflora and ensures the exchange of calcium in the body. However, 20% of the population does not digest it.
The lactase enzyme breaks down lactose into two parts: glucose and galactose. Milk intolerance occurs due to the low activity of this enzyme. Lactose is retained in the body and the fermentation process begins, which leads to gastrointestinal disorders: heartburn, a feeling of heaviness in the epigastric region and symptoms of intestinal upset. People with milk intolerance should use lactose-free milk to make milk soups.

Contraindications

Some people are naturally sensitive to milk protein. In such cases, for the preparation of dishes and drinks, milk is diluted with boiling water.
Milk protein contains essential amino acids, i.e. amino acids that the body must obtain from food. Insufficient intake of these substances in the body leads to dysfunction of the nervous system and to growth arrest. That is why milk and dishes from it are so useful for children.
Studies show that people who eat a bowl of soup every day lose weight much faster than those who prefer snacks. Liquid foods quickly fill the stomach, and, therefore, saturate faster. However, do not forget that the calorie content depends on the composition. Milk soup with dumplings is not as dietary as, for example, milk soup with vermicelli.

The most famous recipes

The properties and benefits of the dish depend on what ingredients are used. For example, milk soup with rice does not contain gluten, which means that it can be eaten by allergy sufferers and young children. Rice is a source of B vitamins, essential for the health of the nervous system. Most of all, rice contains potassium, which plays an important role in maintaining normal pressure in the body.
Milk soup with buckwheat is able to speed up metabolism (metabolism), thanks to useful properties buckwheat. It is not for nothing that many celebrities lose weight with the help of this porridge. In addition, buckwheat contains macro- and microelements necessary for the human body: iodine, iron, phosphorus, copper, vitamins E and PP. The protein of buckwheat porridge is practically not inferior to meat.
Milk soup with dumplings will appeal to young children. If you make the dough more liquid, then the dumplings will melt in your mouth. In addition, such a dish quickly saturates. Dumplings contain the substance choline (vitamin B4) - the main building material for the human brain, as well as many vitamins (A, B, D, E, H and PP) and minerals (potassium, calcium, selenium, iron, iodine, fluorine, phosphorus and many others).
Milk soup with pasta is a familiar recipe from childhood. This dish was also eaten kindergarten, and at school. However, as well as milk soup with vermicelli. Pasta must be made from wheat durum varieties: they contain little starch and a fairly large amount of vitamins. Pasta made from soft wheat varieties is not only useless, but will also help you gain a couple of extra pounds.
To make the dish more healthy and dietary, you should give up sugar and butter. It is better to choose a healthy alternative - natural bee honey. You also need to be careful with salt: too salty food contributes to fluid retention in the body and the appearance of edema.

Milk soup with vermicelli

Calories per 100 g ready meal: 110 kcal; proteins - 4.5 g, fats - 2.9 g, carbohydrates - 16.4 g.

Ingredients:
- 0.5 cups of vermicelli (cobweb);
- 0.5 liters of milk;
- water;
- salt.

Cooking:

Advice

• To prevent the milk from burning, first pour a little water into the pan.
• It may seem that there are few cobwebs. However, do not forget that it swells a lot. Milk soup with vermicelli should be quite liquid.

1. Boil milk, add sugar and salt.
2. Gently pour in the vermicelli, stirring constantly so that lumps do not form.
3. Cook for 5-7 minutes over low heat until tender, stirring constantly. Pour into bowls, add butter.

Milk soup with pasta

For this recipe, you can use any pasta, except for vermicelli: spirals, shells, noodles.

Advice
Milk soup with pasta is suitable not only for lunch, but also for breakfast. This dish is prepared very quickly and provides strength and energy for the whole day.

Calorie content per 100 g of the finished dish: 113.8 kcal; proteins - 4.6 g, fats - 2.7 g, carbohydrates - 18.9 g.

Ingredients:
- 0.7 liters of milk;
- 200 g pasta;
- water;
- salt.

Cooking:

1. Boil macaroni in salted water. Throw in a colander, add butter so as not to stick together.
2. Warm up the milk. Add pasta, sugar, salt, mix, bring to a boil.

Milk soup with pasta perfectly complements sandwiches from white bread with cheese and butter. If there are no contraindications

Milk soup with rice

Calorie content per 100 g of the finished dish: 73.8 kcal; proteins - 3.2 g, fats - 3.11 g, carbohydrates - 8.77 g.

Ingredients:
- 0.4 liters of milk;
- 30 g of rice;
- 100 ml of water;
- salt.

Cooking:

1. Rinse rice thoroughly, add water and put on fire. After the water boils, reduce the heat and simmer for 10 minutes.
2. Bring the milk to a boil, pour into the cooked rice. Cook for 15 minutes, stirring constantly.
3. Salt, if desired, you can add sugar, butter.

Advice
Milk soup with rice is an excellent remedy for swelling. It is recommended for people with kidney disease.

Milk soup with buckwheat

Calorie content per 100 g of the finished dish: 163.0 kcal; proteins - 6.9 g, fats - 3.2 g, carbohydrates - 28.3 g.

Ingredients:
- 0.5 liters of milk;
- 350 g of buckwheat;
- salt.

Advice
Milk soup with buckwheat will be especially tasty if the cereal is calcined in a pan before cooking.

Cooking:

1. Boil buckwheat.
2. Add milk, salt, sugar to the finished buckwheat porridge. Boil.

Milk soup with dumplings

Calorie content per 100 g of the finished dish: 107.7 kcal; proteins - 4.5 g, fats - 3.9 g, carbohydrates - 14.6 g.

Ingredients:
a liter of milk;
egg;
cup wheat flour top grade;
salt;
0.5 tbsp butter.

Cooking:

1. Grind the egg and 0.5 tbsp. butter, add flour, mix. Add water to the consistency of sour cream, mix.
2. Bring milk to a boil. Moisten a teaspoon in hot milk, collect the dough and add to boiling milk.
3. Cook dumplings covered for 4-5 minutes. Add salt, sugar, oil if desired.

Milk soup with vegetables

Calorie content per 100 g of the finished dish: 88.8 kcal; proteins - 5.5 g, fats - 1.8 g, carbohydrates - 13.8 g.

Ingredients:
1 liter of milk;
400 g potatoes;
350 g broccoli;
100 g carrots;
300 g fresh or frozen green peas;
400 ml of water;
salt.

Cooking:

• Carrot cut into cubes. Add a drop to the heated pan vegetable oil, lay out the carrots. Saute over low heat until the oil turns brown.
• Disassemble the cabbage into inflorescences, cut the potatoes into cubes.
• Boil water, salt. Add vegetable ingredients. Cook over low heat until half cooked.
• Boil milk, add to vegetables. Cook until done.
• A few minutes before the readiness, add green peas, let it boil. Cover with a lid, let it brew for 15 minutes.

Milk soup with noodles is a dish that for many remains only a memory of early childhood and is perceived exclusively as children's food. After all, the combination of pasta with milk and sugar seems to be a rather unusual undertaking, suitable only for an inexperienced children's taste. Of course, such a milk soup cannot be perceived as a traditional first course for lunch, but it may well serve as an excellent substitute for our usual cereals. The taste, composition and technology of cooking this dish practically do not differ from viscous milk porridges, not to mention the fact 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 hectic everyday life and on a leisurely day off. In terms of 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 can satisfy hunger for a long time and supply the body with energy for active mental and physical activities for several hours.

This sweet vermicelli soup is perfect for feeding big and small children, because they almost always eat it with great appetite, combining both pleasure and benefit in one a simple dish. Most adults are also able to appreciate the delicate milky taste and thick, rich texture of this soup, so there is nothing wrong with including it in your diet from time to time as a delicious and healthy breakfast for the whole family. Try to cook 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 vermicelli milk soup - a recipe for children and adults with step by step photos

INGREDIENTS:

• 800 ml milk
• 200 ml water
• 100 g vermicelli (8 tablespoons)
• 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 the milk from burning. enamel pot not very well suited for this.

2. When the water is hot, 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 serving to taste. But if you put it at the beginning of cooking, it will help reduce the formation of foam on the surface of the milk.

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

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

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

5. Gradually pour the vermicelli into the boiling milk, vigorously stirring the soup with a spoon while adding it. In the first minutes after adding the vermicelli, the soup also needs to be stirred frequently, as raw vermicelli it sticks together very easily into lumps, which makes it not very attractive and greatly slows down the boiling inside.

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

Advice! Traditionally, small vermicelli is put as a filling in sweet milk soup, but if you didn’t have it in the house or you prefer more solid pasta, then you can put any pasta to your taste - noodles, horns, spaghetti broken into several parts, etc. e. It is advisable to give preference to pasta made from durum wheat, as they make the dish less nutritious and more healthy than products made from premium baking flour.

Delicious and very tender milk soup with noodles 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 for the next day, as vermicelli tends to swell in milk and lose their taste properties. Bon appetit!

How to cook diet milk soup with vermicelli

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 for maintaining slimness and diet food. To further reduce the calorie content of milk soup, it is recommended:

1. Use skimmed 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. Choose vermicelli or other pasta only grade A from durum wheat.