Rice noodle soup
Description
Rice noodles are much more interesting than the ones we're used to—they don't overcook or become soggy. With them, you can prepare a dish and store it in the refrigerator for two days; when you take it out and reheat it, it will taste as fresh as when first made. For this soup, the meat should be sliced very thinly so it cooks in just a few minutes. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
1. Pour water into a saucepan, add allspice and black peppercorns, bay leaf, salt, and bring to a boil. Wash the fillet and cut it into thin strips; you can use any other meat, the main thing is the slicing.
- 2
Step 2
2. Wash the potatoes and cut them into cubes. Peel and wash the carrots, then slice them into thin rounds.
- 3
Step 3
3. Into the boiling pot, add the peeled onion and thinly sliced meat, cook for 3-5 minutes over high heat, then remove. Also remove the pepper and bay leaf. Reduce the heat to the minimum, return the meat to the pot, and add the potatoes and carrots.
- 4
Step 4
4. Cook until all the vegetables are tender, then add rice noodles and season to taste with spices. Wash and chop the herbs, then add them to the pot.