📝 About This Recipe
Molochniy Sup is the quintessential comfort food of a Russian childhood, a gentle and warming dish often served for breakfast or a light supper. This velvety soup balances the richness of whole milk with delicate strands of vermicelli, enhanced by a touch of sweetness and a pat of melting butter. It is a masterclass in simplicity, offering a soothing texture and a soul-warming flavor that evokes the cozy kitchens of Eastern Europe.
🥗 Ingredients
The Liquid Base
- 4 cups Whole Milk (high quality, at least 3.2% fat for best texture)
- 1/2 cup Water (prevents the milk from scorching during the initial boil)
The Heart of the Soup
- 1/2 cup Fine Vermicelli Pasta (often labeled 'Pautinka' or 'Little Spider Web' in Russian stores)
- 2 tablespoons Granulated Sugar (adjust to your preferred level of sweetness)
- 1/4 teaspoon Fine Sea Salt (essential to balance the sweetness and enhance the dairy notes)
Finishing Touches
- 2 tablespoons Unsalted Butter (high-quality European style preferred)
- 1/2 teaspoon Vanilla Sugar or Extract (optional, for a modern aromatic twist)
- 1 pinch Cinnamon (for garnish)
👨🍳 Instructions
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1
Begin by rinsing a heavy-bottomed saucepan with cold water; this creates a thin moisture barrier that helps prevent the milk from sticking to the bottom.
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2
Pour the 1/2 cup of water into the saucepan and bring it to a gentle simmer over medium heat.
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3
Add the 4 cups of whole milk to the water. This dilution ensures a smoother boil and reduces the risk of the milk proteins burning.
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4
Heat the milk slowly, stirring occasionally with a wooden spoon or silicone spatula. Watch closely as milk can boil over in a matter of seconds once it reaches temperature.
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5
Just as the milk begins to foam and rise toward the brim, whisk in the granulated sugar and the sea salt until fully dissolved.
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6
Slowly rain the fine vermicelli into the pot, whisking constantly to ensure the thin pasta strands do not clump together.
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7
Reduce the heat to low. Simmer the pasta in the milk for 3 to 5 minutes, depending on the thickness of your vermicelli. It should be just slightly firmer than 'al dente'.
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8
If using vanilla sugar or extract, stir it in now to preserve its delicate aroma.
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9
Turn off the heat and add 1 tablespoon of the butter directly into the pot, stirring until it creates golden streaks on the surface.
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10
Cover the pot with a tight-fitting lid and let the soup rest for 5 minutes. This 'steaming' period allows the pasta to reach perfect tenderness and the milk to thicken slightly.
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11
Give the soup one final gentle stir. The consistency should be fluid but creamy.
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12
Ladle the warm soup into deep bowls, ensuring an even distribution of vermicelli in each serving.
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13
Top each bowl with a small additional pat of butter and a tiny dusting of cinnamon if desired.
💡 Chef's Tips
Always use a heavy-bottomed pot to distribute heat evenly and prevent the milk from scorching. Don't overcook the vermicelli in the boiling stage; it will continue to soften as the soup rests. If the soup becomes too thick upon standing, simply stir in a splash of warm milk to reach your desired consistency. For a healthier twist, you can use 2% milk, but avoid skim milk as it lacks the necessary body for this traditional dish. To prevent a 'skin' from forming on top, serve immediately or keep the lid on the pot until the very moment of plating.
🍽️ Serving Suggestions
Serve alongside a slice of buttered white bread or 'Bulochka' (Russian sweet roll). Pair with a side of fresh berries or a dollop of strawberry jam for extra sweetness. Accompany with a glass of warm tea with lemon to cut through the richness of the dairy. For a savory-leaning version, omit the sugar and vanilla and serve with a sprinkle of fresh dill. Excellent as a light breakfast or a soothing 'nightcap' meal before bed.