Composition / ingredients
Step-by-step cooking
Step 1:
To make milk soup with vermicelli, you will need fresh, high-quality milk, certainly natural. It is best if it is good village milk from grandmothers. In order for the milk to be better absorbed and to reduce its fat content, a little water is added. You will also need a little fine vermicelli (such as "cobweb"), granulated sugar and a little salt to balance the taste of the finished dish. If desired, you can add vanilla sugar.
Step 2:
Put milk in a small saucepan, preferably with a thick bottom, pour in water, add granulated sugar and fine salt, mix. Put the saucepan on the fire and heat to a boil. Please do not leave the milk unattended so that it does not escape! Periodically, you can stir the contents of the pan to dissolve the sugar and salt.
Step 3:
Put small noodles in boiling milk in parts, mix so that the noodles do not stick together. Bring to a boil and boil over low heat for a few minutes. The vermicelli cooks quickly, but you can leave the ready-made milk soup with vermicelli for 15-20 minutes under the lid, after removing it from the heat, so that the vermicelli swells more and the soup becomes thicker. If desired, you can put a little butter in the finished dish.
It is not necessary to cook such soup for the future, it is good and useful in freshly prepared form. The soup is prepared quickly, so rather than reheating the next portion, it is better to cook it, spending not much time for this.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
