Vermicelli soup
Description
A hearty first course. You can prepare the broth for this soup using chicken—it will be just as good. I don't specify the amount of vermicelli, as it depends entirely on your taste preferences: some like more, some less. By the way, you can cook the broth in advance to save time before lunch. This soup turns out aromatic, rich, and truly delicious. It's a great option for both adults and children.
Instructions
- 1
Step 1
1. Prepare the broth, strain it, and pour it into a clean saucepan. Add salt to taste and diced potatoes. After boiling, reduce the heat to medium and cook for about 7 minutes.
- 2
Step 2
2. Peel and slice the carrots. Place them in a pot and, if desired, add bay leaf for flavor.
- 3
Step 3
3. Meanwhile, in a frying pan with a small amount of vegetable oil, sauté the chopped onion with celery.
- 4
Step 4
4. Separate the meat from the broth and place it in a saucepan together with the onion and celery.
- 5
Step 5
5. Add the noodles.
- 6
Step 6
6. You can vary the taste and aroma of the soup with dried herbs and spice blends, for example.
- 7
Step 7
7. Sim for another 10 minutes until the potatoes are fully cooked, then remove from heat. Let the soup steep, covered, for 15–20 minutes before serving.