For this recipe I use corn on the cob. The dish turns out to be seasonal, but very interesting. And also affordable, because apart from potatoes and vermicelli, almost nothing else is needed. I'm telling you more!
Ingredients
- Chicken broth - 2 l
- Corn - 2 pieces
- Vermicelli - 80 g
- Potatoes - 3 pieces
- Turmeric - 1 tsp.
- Spices and seasonings - 1 tsp.
- Dill - 4 twigs
Step-by-step cooking recipe
Bring the broth to a boil and add finely chopped potatoes and coarsely chopped corn cobs.
Boil for 10-15 minutes over medium heat and add the vermicelli.
When the vermicelli is ready, add spices and chopped dill. Stir the soup and remove from the heat.
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