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Persian Vermicelli Soup Recipe | Easy and Delicious
Today you will learn how to make vermicelli soup. This is a straightforward and nutritious recipe, and you will be amazed at how tasteful it will be. Vermicelli soup is one of the most delicious and popular international appetizers.
|Ingredients for four people|
|Herbs (parsley and tarragon)||20 g|
|Tomato paste||1 tbsp|
|Fresh lemon juice||3 tbsp|
|Red pepper powder||½ tsp|
|Black pepper powder||1 tsp|
|Ginger powder||1 tsp|
|Cinnamon powder||1 tsp|
|Chicken broth||1 cup|
Vermicelli soup recipe
Wash herbs a couple of times until it is clean from dust. Then put them in a colander to drain the excess water. Now transfer them to a tray and chop them finely.
Scrub potatoes well and remove any eyes. Peel and chop the potatoes, put a pan on heat and add two tablespoons of oil. Then sauté the potatoes in oil over medium heat until they are cooked and softened.
Peel and coarsely chop the onion, put a pot on heat and add two tablespoons of oil. Then sauté the onions in oil over medium heat until they get translucent.
Wash the carrots. Peel and grate them coarsely. Add them to the pot and sauté for a minute.
Peel and finely chop garlic. Then add chopped garlic, turmeric, curry, salt, red pepper, black pepper, ginger powder, and cinnamon powder to the pot containing the grated carrot, and sauté them until the aroma of the spices is released.
Then add the tomato paste. Stir the mixture until the potato paste gets darker and the ingredients become uniform. Then add the cooked potato chunks to the pot and mix them.
Pour the chicken broth and a cup of water into a pot and bring the water to a boil. Then reduce the heat and simmer the soup for 30 minutes.
After 30 minutes, add vermicelli, lemon juice, and chopped herbs to the soup, then stir and let it boil uncovered.
Let it cook for 15 minutes. Then turn off the heat and it to a suitable dish. You can garnish the soup with red chili flakes and parsley leaves. You can pair this soup with meat, chicken, or fish. Enjoy your meal.
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