Pasta with Milk {Milk Soup}

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Pasta with Milk (Molochne) was made in our family often. It’s a Russian milk soup typically made in milk. Serve it for breakfast or dinner.  

Children love this semi-sweet milk soup!  Any grain, pasta or rice can be used in place for the pasta. I prefer bite sized pasta but grains like hulled millet would work great! If you have milk to use up this is a great and fun way to do so.

How to prevent milk from sticking to a pot?

Bring a thin layer of water to a boil before adding the milk. This helps with a scorched bottom that typically forms from cooking milk.

Ingredients for Russian Milk Soup: 

  • 10 cups milk
  • 1 1/2 cups water
  • 2 1/2 cups Pipe Rigate Pasta (any)
  • 1/4 cup sugar
  • 1 tsp salt

Ingredients for Pasta with Milk {Milk Soup}

How to make Pasta with Milk:

1. In a large pot bring 1 1/2 cups of water to a boil. (Preferably a deep pot as milk foams and may run up really quick, so to avoid accidents and spillage go with a deep one.)

 This water step helps the milk not stick to your pot. 

2. Once water boils, pour in all the milk and bring to a boil over medium heat, stirring occasionally (about 12 min).

Pasta with Milk {Milk Soup} Step 1

3. When milk starts getting really foamy, it’s going to boil soon. Keep stirring until milk bubbles.

Pasta with Milk {Milk Soup} Step 2

4. Once milk bubbles, quickly add in the pasta and boil over med-low heat for 7-8 minutes.

Pasta with Milk {Milk Soup} Step 3

5. Add the salt

Pasta with Milk {Milk Soup} Step 4

6. Do not exceed more than 8 minutes to cook the pasta as the pasta will continue to cook while sitting.

Pasta with Milk {Milk Soup} Step 5

7. When pasta is al dente; add the sugar stir and remove completely from the heat.

Pasta with Milk {Milk Soup} step 6

molochne Pasta with Milk {Milk Soup}

Pasta with Milk {Milk Soup}

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 7
Author: Alyona's Cooking
Pasta with Milk was made in our family very often for breakfast and even once in a while for light supper. If you are from a Ukrainian or Russian background then you probably know what this semi-sweet Milk Soup is all about.

Ingredients

  • 10 cups milk
  • 1 1/2 cups water
  • 2 1/2 cups Pasta Pipe Rigate or any
  • 1/4 cup sugar
  • 1 tsp salt

Instructions

  • In a large pot bring 1 1/2 cups of water to a boil.
  • Once water boils; pour in all the milk and bring to a boil over medium heat, stirring occasionally (about 12 min).
  • Milk will get really foamy, keep stirring until milk bubbles then quickly add in the pasta & salt and boil over med-low heat for 7-8 minutes.
  • When pasta is al dente; add the sugar stir and remove completely from the heat. (Don't exceed 8 minutes as pasta will continue to cook off the heat.)
  • Serve warm.

Nutrition per serving

Calories: 319kcalCarbohydrates: 39gProtein: 13gFat: 11gSaturated Fat: 6gCholesterol: 34mgSodium: 486mgPotassium: 507mgSugar: 25gVitamin A: 565IUCalcium: 400mgIron: 0.4mg

Other Russian Soups to explore:

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25 comments

    • Steve

    My grandmother used to make this for us (children), so many years ago. I was wondering how to make it for my son. Thank you.

      • Alyona Demyanchuk

      Hi Steve, glad you found this recipe, hopefully it’s close to your grandmothers.

    • RODGER COSNER

    We have a similer recipe in my family, but we use butter in place of sugar and some pepper.

      • Alyona Demyanchuk

      Thank you for the feedback, Rodger.

    • Annell GRANT

    Thank u for this! I have been sick with a head cold and all i can think about is the macaroni cereal my mom use to make for me! Noone in my moms family had any idea what i was talking about. My sister found the site and shared this with me.

      • Alyona Demyanchuk

      Oh nice, I’m glad our blog helped you out with making the macaroni cereal:) Thank you for taking the time to leave a comment, Annell. I appreciate it!

    • Anna

    I’m glad to have found your recipe. I’ve been looking for recipes to use up almost a gallon of milk left by houseguests, but most of what’s out there uses less than 1-2 cups (mostly w/ a lot of butter and cheese). This sounds like a good way to use a lot of milk very quickly. I think I’m going to try it with quinoa and fiddle around w/ some fresh herbs…probably basil as I have literally pounds of it to use up. Hopefully, the basil will allow me to cut out the sugar. Thanks for the idea.

      • Alyona Demyanchuk

      Hi Anna, I’m glad you discovered my recipe! Not sure basil will work here since this is supposed to be like a semi sweet milk dish but if it turns out for you with quinoa and basil let me know how it pairs…

    • Tatyana

    Wow, hello Alyona ! I am so happy I stumbled on your site… This is my childhood dish and I always wanted to make it for my kids but didn’t know how to, thank you so much?

      • Alyona Demyanchuk

      Im so glad to hear! Thank you, let me know how it turns out:)

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