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Milk soup with pasta

Breakfasts Soups 10 min Easy 20 wyświetleń ~18.57 PLN - (0)
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Description

Classic Polish milk soup with pasta is a simple and hearty breakfast, especially popular in homes with children. It is a delicate milk broth with soft pasta, slightly sweet and fragrant with cinnamon. In the seasonal version, you can add quick rhubarb jam for a tangy contrast. Serve hot in deep plates, with a bit of butter and an extra sprinkle of cinnamon or a spoonful of compote. The dish is gentle on the stomach, easy to prepare, and great as a quick, homemade breakfast.

Ingredients Used

Ingredients (7)

Servings:
4
  • Milk 1000 ml
  • Pasta 100 g
  • Butter 20 g
  • 🌿 Przyprawy
  • Salt 1 g
  • Cinnamon 2 g
  • ✨ Opcjonalne
  • Sugar 50 g
  • Rhubarb 300 g
💰 Szacowany koszt dania: ~18.57 PLN (4.64 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Prepare all the ingredients and tools. Weigh 100 g of pasta on the kitchen scale, measure 1000 ml of milk in a jug, weigh 50 g of sugar and 20 g of butter. If you are using rhubarb, rinse it under cold water. Before starting, set up a medium pot (about 2–2.5 l) and a small saucepan for the potential compote.

Ingredients: Pasta, Milk, Sugar, Butter, Rhubarb
Use a kitchen scale and measuring cup. The best pot is a medium pot with a thick bottom (volume 2–2.5 l). Protect the countertops with paper towels for placing washed vegetables.

Additions

2

If you want to add rhubarb compote: peel or trim the tough ends of the stalks, and cut them into 1–2 cm pieces. In a small saucepan, place 300 g of rhubarb and 30–40 g of sugar (from the sugar pool). Heat over medium heat, stirring occasionally, until it breaks down and releases juice — this takes 5–8 minutes. If you want a smooth consistency, lightly mash with a wooden spoon at the end of cooking.

Ingredients: Rhubarb, Sugar
Use a small saucepan 14–16 cm and a wooden spoon. Do not cook for too long — the rhubarb should be soft but not completely mushy. You can also add more sugar if you prefer a sweeter compote.

Milk soup

3

Pour 1000 ml of milk into a medium saucepan, add a pinch of salt and about half of the sugar (if using). Place over medium heat and slowly heat, stirring occasionally, until the milk is hot and steam begins to rise, but do not let it boil (it should be around 80°C). This stage usually takes 4–6 minutes on a gas/electric stove.

Ingredients: Milk, Salt, Sugar
Use a pot with a thick bottom and a wooden spoon or whisk. Monitor the temperature – the milk boils over quickly. If you have an induction stove, set it to medium power and stir every minute.
4

When the milk is hot (steaming, not boiling), add 100 g of pasta. Reduce the heat to low and cook the pasta in the milk for 6–8 minutes, stirring every 1–2 minutes to prevent the pasta from sticking to the bottom. After 6 minutes, taste a piece of pasta – it should be soft, slightly al dente. If it is hard in the middle, cook for an additional 1–2 minutes.

Ingredients: Pasta, Milk
Use a wooden spoon for stirring and a lid that can be slightly ajar. Test the pasta by biting into a piece; if the inside is uniform and soft, it is ready. Avoid vigorous boiling, as the milk will curdle.
5

When the pasta is soft, remove the pot from the heat. Add 20 g of butter and 2 teaspoons of cinnamon, gently stirring until the butter melts and combines with the soup. Taste and sweeten with the remaining sugar if desired. Do not cook the soup after adding the butter and cinnamon, just stir.

Ingredients: Butter, Cinnamon, Sugar
Use a spoon or silicone spatula to evenly melt the butter. Once the butter has melted, the soup should have a slightly shiny surface.

Serving

6

Pour the milk soup into deep plates or bowls. For each serving, add 1–2 tablespoons of rhubarb compote (if using) on one side of the plate — this way, guests can mix it to their own taste. Sprinkle with a little cinnamon or add a small piece of butter on top.

Ingredients: Rhubarb, Cinnamon, Butter
For serving, use deep plates with a diameter of 20–24 cm. Additionally, you can add a teaspoon of strawberry jam instead of rhubarb.

Fun Fact

💡

Milk soup is a traditional, old Polish dish – it was often served to children and convalescents due to its easy digestibility and soothing taste. In some regions, groats were added instead of pasta.

Best for

szybkie śniadanie posiłek dla dziecka komfortowe śniadanie w domu

Tips

🍽️ Serving

Serve the soup hot, with a pat of butter and freshly ground cinnamon. Rhubarb compote or a spoonful of jam create a pleasant flavor contrast. For adults, you can add a few drops of vanilla extract.

🥡 Storage

Store the soup in an airtight container in the refrigerator for 24–48 hours. Heat slowly over low heat, stirring to prevent the milk from curdling; do not bring to a strong boil. Store the rhubarb compote separately and add it before serving.

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