A properly prepared milk soup is a delicious and healthy dish that has several hundred different recipes, each of which is a real work of art. Milk soup is cooked with noodles and noodles, flour dumplings, vegetables and even fruits. There are several general rules for preparing milk-based soup.
All of you, probably, have ever heard the word emulsion, but not everyone knows what it is. Milk is a typical emulsion, that is, a mixture of fatty acids and other substances in a liquid base. Therefore, if you boil milk over high heat, it will definitely burn. Milk should be heated slowly, and this process should be monitored very carefully. Besides fatty acids, milk contains a lot of protein. Therefore, as the milk heats up, it foams and grows in size. If you have ever boiled milk and it spilled on your stove, then you probably remember how long the unpleasant smell of burnt milk does not disappear afterwards.
You need to be able to cook milk soup correctly
In order for the milk soup to turn out delicious, and the milk does not run away and does not burn, cook it correctly. Soup ingredients - cereals, pasta, vegetables, fruits, etc. you must first boil in water (vegetables, pasta and cereals - in salted). Then the water is drained, and the filling for the milk soup is added to the milk boiling over low heat, salt and sugar are added to taste. If you are making milk soup with vegetables, you can add spices - cardamom, cloves, turmeric. Turmeric will give milk soup not only an additional flavor, but also a beautiful golden color. After mixing boiling milk and filling, you need to reduce the heat even more and, stirring constantly, cook the soup for at least 15–20 minutes. The finished soup will be even better if, after cooking, the saucepan is placed in a warm oven for 5-10 minutes. Cooking milk soup is an art.
You can cook delicious milk soup with fish, carrots and parsley
A wonderful milk ear is obtained from low-fat varieties of sea fish - hake or perch. Peeled and cut fish is scalded with hot water and dipped in boiling milk, adding salt, 2-3 peas of allspice and a few black peas. Cook over low heat for 40 minutes. Then add the carrots grated on a coarse grater and cook for another 15–20 minutes. Then finely chopped parsley, 2-3 tablespoons of flour diluted in cold water are poured into the milk soup, and boiled for five minutes. After that, the fire is turned off, the pan is placed in a warm oven and left there for half an hour. Not everyone can cook tasty milk soup, but if you try the divine milk soup at least once, then you will definitely want to learn this.
