Many people like soups with vermicelli. I also cook them quite often. From my own experience, I want to advise you to slightly undercook the vermicelli. In hot soup, it will still "reach" the desired condition, but it will turn out tastier.
Ingredients
- Pork (collar) – 500 g
- Vermicelli - 100 g
- Potatoes (medium) – 3 pieces
- Carrots (average) – 1 piece
- Allspice - 3 peas
- Black Pepper - 2 peas
- Salt - to taste
- Water - 2,5 l
Step-by-step cooking recipe
Wash the pork, chop it and put it in a saucepan.
Add cold water, black and allspice. Cook for 50 minutes on low heat.
Peel potatoes and carrots, chop finely.
Pour potatoes into a saucepan with meat and cook for another 10 minutes.
Add carrots, vermicelli and continue cooking for 5 minutes.
Add salt and turn off the heat. The finished soup can be sprinkled with fresh herbs.
Did you like the recipe?
0 comments