Vermicelli soup
Vermicelli soup
Lenten noodle soup with peas
Food during fasting To make this soup, we need very ordinary ingredients. For green peas, I will take canned TM FRAU MARTA. It is better to cook this soup “at a time” and eat it fresh. A fragrant, light, wonderful soup will help us during Lent and diversify the range of soups on our menu. Let's amaze our lovers even these days.
Vermicelli soup with mushroom broth
Lenten soup with mushroom broth. We eat during fasting.
Vermicelli soup with meatballs
Regular, tasty soup with meatballs. I offer my own manufacturing option.
Vermicelli soup with nettles
Vermicelli soup with nettles and meatballs. How did nettle originate? I used it in all my own preparations. Salads, soups, prepared for future use.
Vermicelli soup
I suggest preparing a delicious vermicelli soup. A small set of goods is required for this soup, but with all this it is constant - a wonderful result! The soup can be prepared either with broth (chicken or meat) or with water, then you will get a beautiful lean soup.
Vermicelli soup . Vermicelli soup is a common first course, suitable for both adults and children. Noodle soup can be prepared using the seasoning method, which is also the most dietary method, without adding vegetables sautéed with vegetable oil to the soup.
Options for making vermicelli soup may vary. This could be a milk soup that cooks very quickly. Vermicelli is simply added to bubbling milk or boiled in water in advance and added to hot milk, add salt and sugar, a piece of butter and serve.
Vermicelli soup can be cooked in meat, chicken, or vegetable broth. Peeled vegetables - onions, carrots - are added to meat broth or plain water without cutting them. Then, when the vegetables are cooked, they are removed, vermicelli, chopped potatoes, and spices are added to boiling water and boiled over low heat until the soup is ready.
The richest option is provided by finely chopped vegetables sautéed with vegetable oil - the same carrots and onions. They are cooked until cooked in a frying pan, then added to the soup with noodles and potatoes when they are actually ready. Noodle soup can be seasoned not only with salt and ground black pepper, but also with finely chopped fresh herbs, bay leaves, and other seasonings to taste.
Vermicelli soup: a step-by-step recipe for a regular first course. Vermicelli soup options (step by step)
Noodle soup is a very tasty first course. {Filling} the broth with pasta makes the soup richer and significantly higher in calories. Any broth is suitable as a base for such a first course: vegetarian or meat, mushroom or fish. But noodle soup has one twist. It’s easy to overcook, then the pasta turns into porridge. To avoid this, you should simply add the vermicelli just before the end of cooking the soup. And for the same reason we should not cook noodle soup for future use; when it is reheated, the same thing will happen.
Vermicelli soup (step-by-step recipe) - general manufacturing principles
Most often, noodle soup is prepared from chicken breast, wings or thighs. You can also make broth from fish, beef, turkey, lamb or mushrooms. A good soup can also be made from ordinary vegetable broth.
You can also add fresh or sautéed carrots and onions to the noodle soup. And for those who like clear broth, it is better to put these vegetables whole right away along with the meat. Or you can add peppers, celery, broccoli, tomatoes, cauliflower and potatoes. For the most exciting first course, add regular and green beans, corn, canned green peas or processed cheese to soups.
You can use any vermicelli for soup, but it is better if it is made from hard types of wheat. You can, for example, prepare it from ordinary noodles or add a small “spider web” or a special soup noodle for filling. If desired, it is even permissible to break long spaghetti into small pieces before throwing it into the broth. Soup filling comes in the form of small stars or letters. This soup will be especially interesting for children to eat. The most delicious and fragrant soup comes from homemade noodles. The dough for it is made from flour, eggs, water and salt. Pasta is added to the soup at the very end, almost 10 minutes before it is ready, while the broth must be constantly stirred so that the noodles do not stick together.
A few minutes before the soup is ready, you can add pepper, salt, chopped herbs and any other spices to taste.
Fish soup with noodles: step-by-step recipe
Ingredients:
• one onion;
• 50 g bell pepper;
• 150 g potatoes;
• one reddish ripe tomato;
• 90-100 g spider web vermicelli;
• ground black pepper to taste;
• 2 bay leaves;
• 40 g of fresh herbs;
• 30 ml vegetable oil.
Manufacturing method:
1. Rinse the cod fillet in water. If desired, you can immediately remove the head, fins and tail. Any other type of fish is also suitable here.
2. Place the fish in the pan.
3. Fill the pan ¾ full with cool water.
4. Place it on the stove to cook, turning on high heat.
5. After waiting for it to boil, remove the rising foam.
6. Turn down the heat.
7. Cover the pan with a lid.
8. Let’s start making vegetables for the noodle soup.
9. The step-by-step recipe involves cleaning and washing all the vegetables from the list of ingredients in running, unstained drinking water. Specifically, carrots, onions, bell peppers, potatoes and tomatoes.
10. Cut carrots, onions and peppers into narrow strips on a cutting board.
11. Place the chopped vegetables in the frying pan.
12. Add vegetable oil.
13. Turn on the burner heat to moderate.
14. Sauté the vegetables in the oil, while stirring with a spatula.
15. Separately cut the potatoes into cubes.
16. Place the potato wedges in a cup of cool water. This way the potatoes won’t darken while waiting for their turn to go into the soup.
17. Cut out the space for attaching the stalk of the tomato.
18. Cut the tomato pulp into small cubes or turn it into tomato puree with a blender.
19. When the sauteed vegetables have acquired a golden color, add chopped tomato to them.
21. Sauté the vegetables for another 2-3 minutes.
22. Remove the pan from the stove.
23. Sort through and wash selected greens. This could be a mixture of rosemary, thyme, cilantro and dill. Or one type of spicy herb.
24. Finely chop the freshest greens and set aside until the end of making the noodle soup.
25. Meanwhile, the fish has already been cooked. We take it out of the broth.
26. Strain the broth through a steel sieve with small cells.
27. Put the broth in a saucepan to simmer.
28. Transfer the potatoes to the pan.
29. When the broth boils, add the sautéed vegetables.
30. Season with salt and ground black pepper.
31. Stir and cook further with the lid half-closed.
32. In the meantime, separate the fish fillet from the bones and cut the fish fillet into large pieces. We make sure that there are no small bones in the pulp. If there are any, take them out and throw them away.
33. Send the cod back into the broth.
34. Cook until the potatoes are ready.
35. Then add bay leaves to the soup.
36. Add vermicelli there.
37. Stir the soup.
38. When it boils, add chopped herbs.
39. Mix again.
40. Close the lid of the pan.
41. Turn off the stove fire.
42. We wait 10-13 minutes. During this period of time, the vermicelli will be completely cooked, but will not boil over.
43. After the designated time, open the lid of the pan and take out the bay leaves.
44. You can serve noodle soup at the table.
Puree chicken noodle soup: step by step recipe
Ingredients:
• 100 g chicken fillet;
• 15 g wheat flour;
• one chicken egg (or 2 quail eggs);
• ground pepper to taste;
• 20 g of fresh herbs or 10 g of dry;
• 30 ml vegetable oil.
Manufacturing method:
1. Place the egg in a small saucepan.
2. Let it boil hard. During cooking, add a small amount of salt.
3. Rinse the chicken fillet in water.
4. Cut into small cubes.
5. Place the fillet in a separate pan.
6. Fill with cool water.
7. Let it cook.
8. When foam starts to appear, be sure to remove it.
9. Peel and rinse carrots, onions and garlic in running water.
10. Then grate the carrots or cut them thinly with a knife.
11. Chop the onion into crumbs with a knife on a cutting board.
12. We pass the garlic through a special press or grind it using the other method.
13. Transfer the vegetables to the frying pan.
14. Pour vegetable oil there.
15. Place on the stove and sauté.
16. Stir the vegetables, avoiding their burning. In particular, you need to keep an eye on the garlic particles. Therefore, if the carrots and onions are cut a little larger, then it is better to add garlic at the end of sautéing. Otherwise, while the onions and carrots are sautéing, the garlic will begin to burn.
17. Mix flour with a tablespoon of cool water.
18. Add the flour mixture to the sauteing when the vegetables acquire a golden color.
19. Mix the sauteing with flour.
20. Simmer until the water boils.
21. And later fry for a couple more minutes.
22. Remove the pan with vegetables from the stove.
23. By this time the chicken egg has already been boiled. We take him out of the water.
24. Cool the egg slightly and remove the shell. We reserve the egg for the design of the finished soup.
25. Peel and wash the potatoes.
26. Place the tubers in a bowl of water.
27. Take one tuber at a time and cut into strips.
28. Then transfer the potatoes into a pan with chicken fillet.
29. When the broth boils again, foam appears, remove it.
30. Stir the soup.
31. Now add flour to the broth.
32. Mix again.
33. Cook until the potatoes are soft.
34. Now it's time for noodles. According to the technology for making this step-by-step recipe for noodle soup, we will cook the pasta separately and serve it with the soup as a side dish. Separately pour water into a small saucepan.
35. Add a pinch of salt.
36. Place the saucepan on the stove.
37. When the water boils, throw vermicelli into it.
38. Stirring, cook until it is ready.
39. Then we put the noodles in a colander. We lightly rinse and cover with a lid so that the vermicelli does not have time to cool.
40. Meanwhile, we will grind the soup. Remove the pan from the stove. Using an immersion blender, puree the soup until smooth.
41. Put the soup back on the stove and cook for another minute.
42. Prepare greens for noodle soup. We sort it and wash it in cool water. Then chop it with a knife.
43. So, let's collect the soup. Pour approximately 250 ml of soup into a serving plate using a ladle.
44. Place 1-2 tablespoons of boiled vermicelli in the center.
45. Cut the hard-boiled egg into slices or slices so that the edges of the yolk are even and look neat.
46. Place a piece of egg next to the vermicelli.
47. Sprinkle small herbs on top of the soup.
48. If desired, you can sprinkle a little vegetable oil on top of the soup.
Noodle soup (step-by-step recipe) - tricks and useful tips
• If desired, you can use a ready-made soup set from chicken meat or fish scraps to make broth.
• The finished broth must be strained through a sieve a couple of times.
• For a fiery taste, you can add hot pepper to the almost ready-made soup.
• You should always keep in mind that in the broth the amount of vermicelli triples, so you should add it carefully so as not to turn the soup into porridge.
• To make tomato soup with noodles, you can add tomato puree or tomato paste to the broth.
• To prepare milk soup with noodles, add cream or milk to the broth.
• The cooking time for the vermicelli will depend on the type of pasta you choose.
Chicken noodle soup
Thursday, October 30, 2014
Now I have prepared for you another recipe for the first chicken dish - this is a fragrant potato soup with noodles. And again, I didn’t fry it, so we write it down for ourselves in a notebook in the section of recipes for first courses for children - in any case, my children really adore and eat this soup with pleasure.
To make broth, I advise you to use a chicken soup set - it is quite economical, and the result is completely worthy. I usually cut up a whole chicken, separate the limbs and meat parts (I cook 2 dishes based on them), collect the skin, and then render the fat out of it. The remaining chicken carcass with meat inclusions is used to make first courses - such as, for example, for this soup or potato soup with chicken.
Ingredients:
Making a dish step by step:
So, our food kit for making chicken noodle soup consists of a chicken soup kit, water, potatoes, carrots, onions, all-purpose seasoning (for me it consists of dried vegetables and salt), Gossamer noodles, fresh parsley, dill, salt and pepper dark peas
First, put a pan of water on the fire, into which we put the carefully washed chicken soup set. Cook over medium heat for about 40 minutes. Don’t forget to remove the foam after boiling. Meanwhile, peel the carrots and onions. Grind the vegetables: carrots - into medium pieces (you can even use a large grater), and onions - quite finely. By the way, you can put the onion in completely, and later fish it out and throw it away.
Peel the potatoes and cut them into random pieces - you can use cubes or cubes (whichever you prefer).
We’ll also immediately prepare the freshest herbs: just finely chop the washed dill and parsley with a knife and leave until needed.
Now the chicken is boiled - the meat has become soft and simply separates from the bone. We take out the chicken and strain the broth so that the finished soup is clear. Remove the meat from the bones and put it back into the broth. Place the pan on the stove and bring to a boil.
Add vegetables to the bubbling broth: potatoes, carrots and onions. Cook everything for about 20 minutes - cooking time depends on the size of the vegetables.
When the potatoes and carrots become quite soft, add vermicelli, which cooks very quickly, and chopped greens. Salt the chicken soup and add seasoning.
Cook everything for about 5 minutes over low heat. The web is very narrow, so it becomes soft in a matter of minutes.
Serve the prepared chicken soup with hot noodles. If desired, you can add more fresh fragrant herbs. Bon appetit for you and your family!
Recipe for soup with noodles and meat
Now on the agenda is a recipe for soup with noodles and meat. There may be a huge number of them, but I will share with you the ones that are more common and quick to make! Noodle soup requires a minimum of time and goods, which is why it is one of my favorites.
- Meat 400-500 g
- Sunflower oil to taste
- Vermicelli web 1 piece
- Greens to taste
- Potatoes 400-500 g
- Onion 1 piece
- Carrot 1 piece
- Bay leaf 1-2 pcs
- Ground dark pepper to taste
- Salt to taste
- For 100 g
- Calories: 234 kcal
- Proteins: 5.4 g
- Fat: 14 g
- Carbohydrates: 20.5 g
First you need to cook the broth. To do this, pour enough water into the pan with meat so that the water completely covers the meat. We put it on the stove at the highest power. Do not cover with a lid, otherwise the broth will turn out cloudy. Cook the broth until the meat is cooked. From time to time we remove the foam. As soon as the water boils, the power of the stove must be reduced to prevent intense boiling. To ensure that the broth is transparent, remove the foam
In the meantime, peel and wash all the vegetables. Place the peeled potatoes in a container of water to prevent them from darkening. Finely chop the onion and grate the carrots.
We fry, specifically fry the onions and carrots in sunflower oil until golden brown, stirring often to avoid burning. Not everyone does frying; some immediately add chopped vegetables to the broth. But I still recommend frying the onions and carrots, it’s tastier and the color of the broth will be richer!
While we were preparing the frying for the soup, the meat was cooked. Take it out of the pan and cut it into small cubes. We send it back to the broth.
We also cut the potatoes into medium cubes. Do not cut very finely, because... it may boil over.
Add potatoes and fry to the broth.
Cook the soup for another 10-15 minutes over low heat until the potatoes are cooked.
It's time to add the vermicelli. Do not take too much noodles, almost 1-1.5 pieces, otherwise the soup may become thick and sticky. After adding the noodles, be sure to stir the soup with a spoon so that it does not stick together.
Add the bay leaf, salt and pepper immediately with the vermicelli. Cook for 1 minute and remove the pan from the heat. Sprinkle with finely chopped herbs and close with a lid. Let the smell brew for 10 minutes and you can invite everyone to the table!
This is such a simple and tasty soup that we have!
Has anyone prepared it? Please rate! Or suggest your own version!
Cook with your soul and let all your dishes turn out delicious!