Many people don't like milk soup from an early age, because in kindergartens it was served in a not very good form.
However, a homemade first course always turns out tender, tasty and high-quality.
In order for the milk soup to turn out perfect, you need to remember some secrets, notes Yulia Arkhipova, an expert on culinary issues at the online publication BelNovosti.
What secrets will help you make the perfect milk soup
The correct ratio of components
Milk is usually combined with water to make the soup texture more delicate and the taste more pleasant. Therefore, it is important to maintain the correct proportions.
Therefore, the components should be taken in equal parts.
Thanks to this, by the way, the soup will not burn.
Don't get distracted
Milk soup is not a dish that can be cooked on its own: it requires attention and regular stirring from the hostess.
Additional ingredients
Milk soup is often served with other ingredients - pasta or even cereals. They simply won't have time to cook.
Therefore, we bring the components to full readiness separately.
Starch
To give the milk soup a pleasant consistency, it is worth adding a little starch. To do this, take half a small spoon of the product for each liter of the dish.
It must be dissolved separately and administered three minutes before the final stage.
Previously, we talked about how to fix sauerkraut that is too sour .
Expert: Julia Arkhipova
