Milk soup with noodles: recipes and calories

Calorie content and beneficial properties of the dish

This soup is perfect for sports nutrition, as well as for those on a diet. The calorie content of noodle soup prepared with milk is only 132.08 Kcal per 100 g of product. Moreover, almost 2/3 of the energy mass comes from carbohydrates, and proteins and fats are contained in equal amounts, approximately 15%.

As already mentioned, by preparing such a dish for breakfast, you can not only replenish your energy reserves, but also saturate your body with healthy, fortified micro- and macroelements. Milk soup with pasta has a number of beneficial properties. As you know, pasta is considered a carbohydrate product. It is these substances that the body needs to burn subcutaneous fat and replenish energy.

The milk base contains calcium, which strengthens bone, tooth tissue and hair. In addition, such a simple dish contains a number of useful amino acids and other chemical elements that can cope with heartburn, strengthen the immune system, normalize the functioning of the nervous system and reduce blood pressure.

The benefits and harms of this dish?

It is interesting that at the moment there is no single opinion about the benefits of this dish.

Basically, the conversations of nutritionists and scientists boil down to the fact that milk soups can simultaneously be both healthy products and harmful to our body.

They are useful because they are absorbed effectively, improving digestion.

This dish made with milk is lower in calories compared to the same fried or stewed dishes, but is in no way inferior to them in nutritional value.

Satisfaction with these delicacies occurs easier and faster than with second courses.

Warm vegetarian soups with milk help restore the balance of fluids in the body and stabilize blood pressure, and tender vegetable puree soups are invariably included in the diet of patients as a light and nutritious food.

However, while listing the advantages of milk soup, we must not forget about the negative aspects of its use.

Many modern nutritionists, especially supporters of strict separate nutrition, talk about the following indisputable fact: milk drunk at the same time as food impairs proper digestion by diluting gastric juice.

This means that drinking dairy products and, at the same time, eating food is irrational and harmful to health.

Prolonged cooking of such a dish almost completely destroys the beneficial substances of the ingredients involved in the recipe.

And milk soup with meat is especially harmful: the meat squeeze, entering the intestines while warm, is instantly absorbed by it.

At the same time, the liver does not have time to process all the meat extracts, which then spread throughout the body in the form of toxic substances.

Therefore, speaking about the real benefits of milk soups, it is necessary to make a key amendment: “healthy” should be understood as exclusively vegetarian dishes, which, to a certain extent, include vitamin-rich milk soup with noodles - a favorite delicacy of children.

Advice from experienced chefs

At first glance, it may seem that preparing milk soup should not cause any difficulties for housewives. However, we are often faced with the fact that the pasta is not cooked, the milk has escaped or burnt, or the soup has completely acquired the consistency of porridge. Such minor troubles make us refuse to prepare such a healthy and nutritious dish.

To make your milk-based soup truly tasty and aromatic, consider a few culinary tips when preparing it:

To prevent the milk base from burning, choose only thick-walled dishes for preparing the first course;
You can pour a little chilled water into the bottom of a saucepan or saucepan, and then add milk in a thin stream;
Durum vermicelli varieties are best suited;
Previously, pasta can be heat treated in water or immediately boiled in milk mixture;
To make a dairy-based first course thick, add table starch (corn or potato);
vermicelli should be added to milk, strictly observing the proportion of 1:2;
thin vermicelli must be heat treated for several minutes;
It is advisable to place small pasta in boiled milk and leave until completely swollen;
Dairy-based first courses should be cooked with the addition of water and over low heat.

Benefits for the body

Milk-based dishes are recommended for both adults and children. They reduce the risk of cancer and heart disease, improve the elasticity of blood vessels, strengthen vision, relieve swelling, lower blood pressure, and normalize stomach acidity. Milk contains calcium for bone growth and strengthening, as well as iodine, potassium, B vitamins, vitamins A, D, zinc and magnesium. Milk soups help 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 ulcers and gastritis with high acidity.

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

Milk is contraindicated for people with lactose intolerance. It is also called milk sugar. Lactose is an excellent source of energy and a nervous system stimulant. This substance maintains the normal state of intestinal microflora and ensures calcium metabolism in the body. However, 20% of the population does not absorb it. The enzyme lactase breaks down lactose into 2 components: glucose and galactose. Milk intolerance occurs due to 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 when making milk soups.

Traditional recipe for milk noodle soup

In the classic version, the first dish is prepared on a milk basis with the addition of a small amount of water. This is necessary to ensure that the milk mixture does not burn. You can choose any pasta, but it is better to give preference to durum wheat products. The amount of sugar and salt can be changed in one direction or another depending on taste preferences. Some housewives add cinnamon powder or vanillin to give milk soup an unusual and refined aroma.

Compound:

500 ml chilled whole milk;
0.1 l of purified water;
100 g of any vermicelli;
2 tbsp. l. sugar sand;
½ tsp. table salt.

Preparation:

We prepare all the necessary components. Milk and water must be chilled.
Pour purified water and full-fat milk into a thick-walled bowl and mix the liquid base thoroughly.
Then add the selected pasta, granulated sugar, salt and mix everything again.
Place a saucepan or other container over high heat and bring the liquid base to a boil.
Then reduce the heat to low and cook the vermicelli for another 3-5 minutes.
Do not forget to constantly stir the soup so that the milk mixture does not burn and the pasta does not stick to the bottom of the dish.
As soon as the pasta is ready, we remove the soup from the stove and pour it into portions.
Place a small piece of softened butter on each plate.

The secrets of delicious soup cooked in a slow cooker

If you are worried that the milk will burn or run away, and the pasta will boil, try making the soup in a slow cooker. Not only will you be able to avoid incidents during the process of cooking noodles and boiling milk, but you will also save significant time.

If you use a multicooker to prepare soup, then there is no need to dilute the milk with filtered or boiled water. When choosing a program mode and time for cooking soup, be sure to take into account the model and power of the multicooker. If you came with a special cookbook with your kitchen appliance, familiarize yourself with the features of preparing dairy dishes described in this manual.

Compound:

full-fat fresh milk – 1000 ml;
300 g vermicelli;
granulated sugar and salt to taste.

Preparation:

Pour the milk base into a multi-cooker removable container.
Add vermicelli or other types of pasta.
Season the soup to taste with salt and sugar, or sweet syrup.
If desired, you can add thoroughly softened butter to the multicooker container or pre-lubricate the walls of the bowl with it.
Close the multicooker lid and select the “Dairy dishes” or “Milk porridge” cooking program.
Set the timer for half an hour and cook the soup until the corresponding sound signal sounds.

How to cook milk soup with noodles for a child?

When you cook milk soup for your child, be sure to take into account his age. For example, for young children, soup can be served as a puree, that is, after boiling it, beat the milk with noodles in a blender. If your baby does not like such dishes, try to diversify the usual recipe a little. Milk soups go well with pumpkin pulp, fruit and other vegetable notes. You can also add candied fruits, chopped nuts, dried fruits and even frozen berries.

Compound:

1 tbsp. l. vermicelli;
250 ml hot milk;
½ tbsp. purified water;
1 tsp. sugar syrup;
1 tbsp. l. melted butter;
a small pinch of salt.

Preparation:

Pour the water into a thick-walled container and bring it to a boil.
Then add vermicelli and cook until tender.
Place sugar syrup in water and add a little salt, about the tip of a knife.
Boil the soup for 10 minutes over low heat, and then pour in hot milk in a thin stream.
As soon as the soup boils again, boil it for another 3 minutes and set aside from the stove.
Pour the soup into bowls and add melted butter to taste.

Recommendations and tips for preparation and introduction into the diet

How to cook milk soup? All milk soups for children are prepared according to the same scheme. The base of the soup - vegetables, noodles or grains - is steamed or boiled until tender. Add the base to the boiling milk, reduce the heat and simmer the dish for another 10-15 minutes. To improve the taste of the soup, add butter, sugar, salt, fruit, and jam.
This is a complex multi-component dish, so the mother must be sure that all its components are well tolerated by the baby and do not cause allergic reactions.
Milk soup is prepared for one time and is not stored. If you choose noodles or pasta as the base, they will soften and lose their shape from storage.
Any flavoring additives: salt, sugar, jam, fruits or berries are selected by the mother based on the baby’s taste preferences. If your child does not eat salt, sugar, jam, or has allergic reactions to any berries or fruits, then do not add them to the soup.
The consistency of the dish will allow children from one year of age to cope with it. Milk soup can be a breakfast option or a first course for lunch.