Vermicelli and Potato Soup

Name: Vermicelli and Potato Soup
Total time: 1 h 25 min
Yield: 4
Ingredients: beef — 300 г; onion — 1 шт; parsley — 1/2 пучок; potatoes — 3 шт; tomatoes — 2 шт; vermicelli — 80 г; black pepper — по вкусу; salt — по вкусу; sunflower oil — 2 ст. л.; water — 1,5 л

Russian cuisine

Editorial 1 h 25 min 4 servings

Beginner 56 kcal/100 g updated November 13

A light homemade soup on beef broth with potatoes, tomatoes and thin vermicelli. Easy to make and suitable for an everyday lunch.

Method

Cut the beef into small pieces, cover with cold water, bring to a boil and skim the foam. Simmer over low heat for 1 hour.
Peel and cube the potatoes and finely chop the onion. Pour boiling water over the tomatoes, remove the skins and chop the flesh.
Add the potatoes to the broth and cook for 10 minutes.
In a frying pan with oil, simmer the onion with the tomatoes for 5 minutes over low heat, stirring constantly.
Add the vermicelli and the tomato mixture to the soup, then add salt and pepper and cook for 5–7 minutes until the vermicelli is soft.
Sprinkle the soup with chopped parsley and let it stand under the lid for 5 minutes.