Milk soup - the best recipes, tricks and features. How to cook milk soup with dummies, vegetables, cheese

If you think that milk soup is simple milk with cereal or pasta covered, you are deeply mistaken.

Quite right, such soups contain buckwheat, millet, rice, semolina, oatmeal. But they can be successfully cooked with potatoes, pumpkin, mushrooms, nuts, beans and other ingredients. And what a wonderful taste of milk soup you can get, for example, with cheese!

Almost all of these components must first be boiled in water, and then milk and dairy products — cream, sour cream, butter — should be added.

Milk soup - general principles and methods of cooking

Milk soups are boiled in meat broth, preferably beef or chicken.

Incredibly delicious sweet soups can be made from milk with fruit and sugar. To milk soups are not burnt, they are cooked on a small fire. Serve them with different sandwiches. And this is not only bread and butter, to which we have become accustomed since childhood.

You can make croutons with various additives, for example, with mushroom pate, baked under cheese, with salted or sweet curd paste and so on.

Milk Soup - Food Preparation

Milk soups are boiled in whole or diluted milk. Simple rules - milk is required fresh. It can be different - home, store, reconstituted from dry mixes, non-fat, whole, in bottles or tetrapacks - any options are suitable for making soup. If the recipe provides for diluted milk - add water immediately, so the mixture is easier to hide, so as not to “run away”. Pay attention to the dishes - it must be thick-walled, (so that the products do not burn), stainless steel or aluminum. However, it is better to store the soup in an enamel bowl, of course in the refrigerator.

Milk Soup - Best Recipes

Recipe 1: Ukrainian dumplings with milk

This milk soup will bring a lot of pleasure to those who will cook it, and to those who will be happy to try this real Ukrainian dish, prepared according to long-term national traditions. Knead a stiff dough on milk and eggs, which is fundamentally different from ordinary dumplings, boiled water, and you will understand why Gogol Solokha was so attracted to the peasants. She loved to cook dumplings and dumplings. Lumps of dough, breathtakingly tasty, especially if filled with rustic butter and cooked with real cow's milk.

Ingredients: flour (2 cups), eggs (2 pcs.), Sour cream milk (500 grams), butter (100 grams), salt.

Method of preparation

Knead dough made from flour, eggs and part of milk and part of melted butter. It should make an absolutely smooth yellow dough. Leave it for half an hour to ripen. Then mix the water and milk and boil, salt to taste. Real Ukrainian dumplings are plucked from the thin flagella of the dough, form small balls the size of a bean and throw directly into the boiling liquid. You will be surprised how pleasant it is to watch pop-up lumps that change their shape before their eyes, grow and almost jump out of the pan when there are a lot of them. After pinching the last piece, cook for another 5-7 minutes. Arrange in portion clay bowls and fill with butter.

Recipe 2: Milk soup with cauliflower

A dish just for those who for some reason have a rest from meat - vegetarians consider it very useful. Vitamin milk soup feeds us during the autumn aggravation, only 20 minutes - and on the table is a light and nourishing first course with vegetables and greens.

Ingredients: milk (250 grams), carrots, cauliflower, water (150 grams), potatoes (2-3 pieces), butter (1 teaspoon), parsley, dill, green peas (2 tablespoons), salt.

Method of preparation Mix the milk with water in an enamel saucepan. Bring to a boil. Cut carrots into strips, add to milk and boil for 5-8 minutes. We divide the cauliflower into florets, peel potatoes. Cut the sliced potatoes and cauliflower inflorescences into the pan, after 10 minutes add the canned or fresh green peas. It turns out bright and fresh. We fill with butter and chopped greens.

Recipe 3: Soupe de Chalet Swiss Milk Soup

In a very varied Swiss cuisine, the main ingredient is cheese. Milk soup with cheese is a traditional dish. This time we will not fry it in fondue, or bake it - it's much easier. Soupe de Chalet milk soup served with grated cheese. You can melt it in the oven, and it is better to serve with croutons and sour cream, simply pouring over the soup. This is a very rich soup - there is meat, vegetable broth, vegetables themselves and, of course, milk.

Ingredients: onions (1 pc), spinach, potatoes (50 gr.), Carrots (130 g), vegetable broth (500 grams), sour cream (170 gr.), Pasta (80 gr.) , butter (50 + 20 gr.), hard cheese (150 grams), white bread for toasts, salt, spices.

Method of preparation

Cut the spinach leaves and onions. We cut carrots and potatoes into cubes. Put the sliced vegetables in a deep pan and fry them in vegetable oil. After 3 minutes, pour in the broth, then milk, salt and pepper to taste. Pour pasta. We leave under the lid to languish for about half an hour on a small fire. Just before serving, put on the soup and sprinkle with grated cheese. For a moment, put the plate in the microwave or oven. From white bread, cook croutons. Serve on the table by adding a spoonful of sour cream to the plate. You can sprinkle with cheese and spread out croutons and, without placing a plate in the oven. As spices it is good to use nutmeg, dried or fresh dill, white pepper.

Recipe 4: Milk Soup with Mushrooms

To some, this recipe may seem too extreme. However, nothing terrible and supernatural is not here. Mushrooms extinguish in oil. Milk can be diluted with water by half - you will be surprised how delicate and fragrant can be mushrooms cooked in milk.

Ingredients: milk with water (1 liter each), fresh champignons (300 grams), potatoes (5-6 pcs.), Onion, butter, parsley and dill.

Method of preparation

Cut into slices and fry the mushrooms with onions in butter. Potatoes circles put in a pot of boiling water, cook until half cooked. Add the mushrooms, cook another 10-12 minutes, pour in hot boiled milk and salt. Bring to a boil and remove from heat.

Recipe 5. Cloud Milk Soup

Ingredients

600 ml of milk;

2 eggs;

table salt;

sugar - 50 g

Method of preparation

1. Pour the milk into the pan and set on fire. Boil, then twist the fire so that it only boils slightly. Add sugar and mix until it is completely dissolved.

2. Split eggs into whites and yolks. Pour some sugar into the whites and beat until resistant peaks. We slightly add the yolks and perform the same operation as with the whites.

3. We put the whipped proteins down with a tablespoon on boiling milk. Cook a minute, gently overturn, and cook as much on the other side. We take out the finished "clouds" on the plate.

4. Pour two tablespoons of boiling milk into the yolks and mix quickly. The resulting mixture is poured in a thin stream into the milk, stirring constantly, and boil for three minutes to slightly thicken the soup. Pour into plates and lay our “clouds” in each, put a piece of butter.

Recipe 6. Milk soup with potato dumplings

Ingredients

750 ml of milk;

60 g of flour;

glass of water;

table salt;

2 potatoes;

butter.

Method of preparation

1. Peeled and washed potatoes rub on the smallest segment of the grater. Put the rubbed mass in cheesecloth, wrap and hang, to squeeze out all the juice. 2. Drain the juice from the sediment, and leave the remaining starch. In the pressed potatoes, add the egg and starch, salt and mix well. Pour the flour, the dough should be such that you can form the dumplings with your hands.

3. Mix milk with water and boil. Make dumplings of potato dough, the size of a small nut and put in boiling milk. Cook the soup for about ten minutes. Pour into plates and add butter.

Recipe 7. Milk soup “Taste of childhood”

Ingredients

fine vermicelli;

40 g butter;

onions - 100 g;

salt;

liter of milk;

2 potatoes.

Method of preparation

1. Pour the milk into the pan and put it on the fire. Peel and wash vegetables. Crumble onion into small pieces. Cut potatoes into small slices.

2. Put the vegetables in boiling milk and cook until the potatoes are completely ready. Then remove it from the soup, mash well with a fork and again put it in milk.

3. Boil, add vermicelli and add a piece of butter. Salt and stir until the pasta is cooked.

Recipe 8. Milk soup with dried fruits

Ingredients

50 grams of rice;

butter - a slice;

100 ml of water;

salt and sugar;

300 ml of milk;

30 g dried apricots and prunes.

Method of preparation

1. Rinse the rice thoroughly and boil it until half cooked.

2. Dip the dried fruits with boiling water, leave for a few minutes and drain. Cut them into small pieces.

3. Add dried fruits to the pan with rice and cook for another five minutes. Then pour in the milk, boil it, and remove from the heat. Pour the soup into plates, add butter to each and sprinkle with sugar.

Recipe 9. Milk soup with shrimps

Ingredients

500 g of shrimp and fish;

100 g onions;

salt, herbs and bay leaf;

2 celery stalks;

spicy sauce;

2 cloves of garlic;

500 ml of milk;

40 g butter;

500 ml of fish broth;

75 ml of olive oil; 80 g tomato paste;

50 grams of flour.

Method of preparation

1. Thawed and washed fish put in a pan, pour water and put on fire. Remove the noise and boil the broth for 15 minutes. Catch fish with a slotted spoon, and strain the broth.

2. Cut celery from coarse fiber and crumble it into small pieces. Also chop the peeled onions. Garlic rub.

3. Pour olive oil into a saucepan with a thick bottom and add a piece of cream. Heat it and lay out the onions. Fry for a minute, then add garlic. Continue browning until reddening. Add celery to the onions and then simmer for another minute over low heat. Put the flour and tomato paste, mix well and hold a little more on the fire.

4. Pour the fish broth into the pan, boil and add cold milk. Keep on fire until boiling. Season with spicy sauce and bay leaf.

5. Take a few twigs, coriander, basil, dill and parsley. Rinse the greens, dry and crumble.

6. In the boiling soup, put the peeled shrimps, wait until the soup boils, and pour the greens. Hold the soup on the fire for another couple of minutes.