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Milk soup
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Milk soup

20 min4 serv.20 февр. 2026 г.

Description

A hearty first course. This soup is not stored in the refrigerator; it's best to prepare and eat it immediately, otherwise the noodles will become soggy. You can add vanilla or cinnamon to taste, if desired. Instead of vermicelli, other pasta or grains (rice, buckwheat, millet) can be used. Sweeten the soup with sugar or honey. This soup can be enjoyed for breakfast, lunch, or dinner.

Instructions

  1. 1

    Step 1

    Step 1

    1. Pour milk into a saucepan, add butter, and place over heat.

  2. 2

    Step 2

    Step 2

    2. Add granulated sugar and a pinch of salt to the pot with the milk and butter.

  3. 3

    Step 3

    Step 3

    3. Bring the contents of the saucepan to a boil and dissolve the butter.

  4. 4

    Step 4

    Step 4

    4. Add the thin vermicelli and mix well to prevent it from clumping.

  5. 5

    Step 5

    Step 5

    5. Immediately remove the pot from the heat (if the pasta is thick, cook for a couple more minutes).

  6. 6

    Step 6

    Step 6

    6. Cover the pot with a lid and let it sit for 10 minutes, during which time the vermicelli will cook.

  7. 7

    Step 7

    Step 7

    7. Serve the milk soup immediately.