Vermicelli soup is a delicious first course. Filling the broth with pasta makes the soup more satisfying and significantly more caloric. As a basis for such a first dish, any broth is suitable: vegetarian or meat, mushroom or fish. But, vermicelli soup has one peculiarity. It is easy to digest, then pasta will turn into porridge. To avoid this, you just need to toss the vermicelli right at the very end of cooking the soup. And for the same reason, do not cook soup with noodles for the future, when it is reheated, the same thing will happen.
Vermicelli soup (step by step recipe) - general principles of preparation
Most often, soup with vermicelli is made from chicken breast, wings or thighs. Also, the broth can be made from fish, beef, turkey, lamb or mushrooms. A good soup is obtained from an ordinary vegetable broth.
You can also add fresh or stewed carrots with onions to the noodles soup. And for lovers of transparent broth, these vegetables are better to put whole immediately with the meat. Or you can add peppers, celery, broccoli, tomatoes, cauliflower and potatoes. For a more interesting first course, ordinary and green beans, corn, canned green peas or cream cheese are added to soups.
You can take any vermicelli for soup, but it is better if it is made from durum wheat. You can, for example, cook from ordinary vermicelli or add a small "spider line" or a special soup for filling. If desired, it is permissible even to break into small pieces before tossing long spaghetti into the broth. Soup filling happens in the form of small stars or letters. Such a soup will be especially interesting for children to eat. The most delicious and fragrant soup is obtained from home-made noodles. The dough for it is made from flour, eggs, water and salt. Pasta is added to the soup at the very end, literally 10 minutes before readiness, while you need to constantly stir the broth so that the vermicelli does not stick together.
A couple of minutes before cooking, you can add pepper, salt, chopped herbs and any other spices to your soup.
Vermicelli fish soup: a step by step recipe
Ingredients:
• 280 g of cod;
• one carrot;
• one head of onion;
• 50 g of bell pepper;
• 150 g of potatoes;
• one red ripe tomato;
• 90-100 g vermicelli "spider line";
• salt to taste;
• black pepper to taste;
• 2 bay leaves;
• 40 g of fresh herbs;
• 30 ml of vegetable oil.
Cooking method:
1. Rinse cod fillets in water. If desired, you can immediately remove the head, fins and tail. Any other fish variety is also suitable here.
2. Put the fish in a pan.
3. Fill the pan ¾ with cold water.
4. We put on the stove to cook, turning on a strong fire.
5. After boiling, remove the rising foam.
6. Reduce the fire.
7. Cover the pan with a lid.
8. We begin to engage in vegetables for soup with vermicelli.
9. The step-by-step recipe continues by cleaning and washing all vegetables from the list of ingredients in running clean drinking water. Namely, carrots, onions, bell peppers, potatoes and tomatoes.
10. Cut carrots, onions and peppers on a cutting board into thin strips.
11. Put chopped vegetables in a pan.
12. Add vegetable oil.
13. Turn on moderate hotplate heat.
14. Pass the vegetables in oil, while stirring with a spatula.
15. Potatoes are separately cut into cubes.
16. Put the potato wedges in a cup of cold water. So the potatoes will not darken, waiting for their turn to go to the soup.
17. At the tomato cut out the place of attachment of the stalk.
18. Cut the tomato pulp into a small cube or turn it into tomato puree with a blender.
19. When the passivated vegetables have a golden hue, add chopped tomato to them.
20. Stir.
21. Pass the vegetables for another 2-3 minutes.
22. Remove the pan from the stove.
23. We sort and wash the selected greens. It can be a mixture of rosemary, thyme, cilantro and dill. Or some kind of spicy greens.
24. Finely chop the fresh herbs and set aside until the preparation of the soup with vermicelli is finished.
25. Meanwhile, the fish has already cooked. We take it out of the broth.
26. The broth is filtered through an iron sieve with small cells.
27. We put the broth in a pot to cook.
28. We shift the potatoes into the pan.
29. When the broth boils, add the passivated vegetables.
30. Season with salt and ground black pepper.
31. Stir and cook further with a half-closed lid.
32. In the meantime, we separate the loin portion of the fish from the bones, and cut the fish fillet into large pieces. We make sure that small bones do not fall into the pulp. If there are any, take them out and throw them out.
33. Send the cod back to the broth.
34. Cook until potatoes are cooked.
35. Then add bay leaves to the soup.
36. We fill in the same vermicelli.
37. Stir the soup.
38. When it boils, add chopped greens.
39. Stir again.
40. Close the lid of the pan.
41. Turn off the stove fire.
42. We are waiting for 10-13 minutes. During this time, the vermicelli is fully cooked, but will not fall apart.
43. After the specified time, open the lid of the pan and remove the bay leaves from there.
44. You can serve soup with vermicelli to the table.
Puree Chicken Vermicelli Soup: A Step-by-Step Recipe
Ingredients:
• 100 g chicken;
• one onion;
• half a carrot;
• one potato;
• clove of garlic;
• 15 g of wheat flour;
• 50 g of vermicelli;
• one chicken egg (or 2 quail);
• salt to taste;
• ground pepper to taste;
• 20 g of fresh herbs or 10 g of dry;
• 30 ml of vegetable oil.
Cooking method:
1. Dip the egg into a small saucepan.
2. Put it to cook hard boiled. 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 cold water.
7. Set to cook.
8. When the foam goes, be sure to remove it.
9. Peel and wash the carrots, onions and garlic in running water.
10. Then we grate the carrots or finely chop with a knife.
11. Onion chopped into crumbs with a knife on a cutting board.
12. Garlic is passed through a special press or chopped in another way.
13. Transfer the vegetables to the pan.
14. Pour in the same vegetable oil.
15. We put on the stove and pass.
16. Stir the vegetables, avoiding their burning. Especially in this regard, you need to look for particles of garlic. Therefore, if carrots and onions are cut a little larger, then garlic is better to add at the end of passivation. Otherwise, while the onions and carrots are passivated, the garlic will begin to burn.
17. Mix the flour with a tablespoon of cold water.
18. Add the flour mixture to the passivation when the vegetables get a golden hue.
19. Stir the passivation with flour.
20. Stew until the liquid boils.
21. And then fry a few more minutes.
22. Remove the pan with vegetables from the stove.
23. By this time, a chicken egg has already been cooked. We take it out of the water.
24. Slightly cool the egg and peel it. We leave the egg to decorate the finished soup.
25. Peel and rinse the potatoes.
26. Put the tubers in a bowl of water.
27. Take one tuber and cut into strips.
28. Then we transfer the potatoes to the pan with chicken fillet.
29. When the broth boils again, a foam forms, remove it.
30. Stir the soup.
31. Now we introduce the passivation with flour into the broth.
32. Stir again.
33. Cook until soft potatoes.
34. Now it's time for vermicelli. Using the technology for preparing this step-by-step recipe for vermicelli soup, we will cook the pasta separately and serve as a side dish for the soup. Separately, pour water in a small saucepan.
35. Add a pinch of salt.
36. Put the saucepan on the stove.
37. When the water begins to boil, throw the vermicelli into it.
38. Stirring, cook until it is ready.
39. Then we throw the vermicelli into a colander. We rinse a little 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 a submersible blender, grind the soup until smooth.
41. We put the soup back on the stove and cook for another minute.
42. We prepare greens for soup with noodles. We sort it and wash it in cold water. Then grind with a knife.
43. So, we collect the soup. In a serving plate, pour about 250 ml of soup into the cooker.
44. In the center, spread 1-2 tablespoons of boiled vermicelli in a slide.
45. We cut hard-boiled egg into slices or slices so that the edges of the yolk are smooth and look neat.
46. Spread a piece of egg next to the vermicelli.
47. Sprinkle the soup with fine herbs on top.
48. If desired, the soup can be slightly sprinkled with vegetable oil on top.
Vermicelli soup (step by step recipe) - tricks and tips
• If you wish, you can take a ready-made soup set of chicken meat or fish residues for cooking the broth.
• Ready broth must be filtered a couple of times through a sieve.
• For a burning taste, you can add hot pepper to an almost ready soup.
• You should always remember that in the broth the amount of vermicelli increases three times, 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 make milk soup with vermicelli, add cream or milk to the broth.
• The cooking time of the vermicelli will depend on which pasta you choose.
