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Potato soup with vermicelli

Cooking recipes / First course recipes / Soups / Vermicelli soup

8 servings
40 min your 20 min

The easiest recipe for vermicelli soup. Minimum ingredients, very little time - and a hearty, hot vermicelli soup is ready.

Potatoes - 500 g, Vermicelli - 100 g, Parsley root - 15-20 g, Onions - 150-180 g, Salt - 1 teaspoon (to taste), Pepper - 1 pinch (to taste), Bay leaf - 1 pc. (to taste), Vegetable oil (or butter) - 50 g, Water (or broth) - 2.5 l, Greens (to serve) - to taste

The recipe products are in front of you. How to make potato soup with vermicelli:

Peel the roots and onions, wash, grind in the form of straws.

Heat the pan, pour vegetable oil. Put the roots and onions in hot oil. Over a medium heat, fry the vegetables in oil, stirring, 2-3 minutes.

Peel the potatoes, wash, cut into pieces.

Put on fire and boil water or broth. Put the potatoes with the roots and onions in a boiling broth. Bring to a boil.

Cook for 15 minutes over a low heat under a lid.

Then fall asleep with vermicelli. Mix.

Then add salt, pepper, bay leaf and cook for a further 12 - 15 minutes.

Potato soup with vermicelli is ready. Serve with fresh greens if desired. Enjoy your meal!

Such a soup with vermicelli can also be prepared on mushroom broth.