Posted in Soup/aash

Persian vermicelli pasta soup

Using coriander, parsley, carrots, gives beautiful colour and taste to the soup.

DSC_0481
Ingredients
1 chicken thigh/breast
30 g parsley
30 g coriander
3 carrots
2 potatoes
2 medium tomatoes
1 medium onion, finely diced
2-3 vermicelli pasta nests
2 Tbsp tomato paste
½ tsp turmeric powder
Salt – cayenne pepper powder
Vegetable oil

 

DSC_0450.JPG

Preparation
In a pot with water and chicken thigh, add chopped onion, spices, oil and let it cook. Once chicken cooked, transfer it to chopping board and finely dice it. Then, return it back to the pot, add 500 ml water and finely chopped carrots, potatoes, herbs and tomatoes and tomato paste to the pot.
Let soup cook for about 30 minutes at medium to low heat. After 30 minutes add vermicelli pasta to the soup and let it cook for next 10 minutes. Stir 2- 3 times.

PS: Do not forget to like my page and leave a comment 🙂

سوپ ورمیشل
این سوپ با داشتن سبزیجات معطر و خوشرنگی مثل جعفری – گشنیز و هویج رنگ و طعم خیلی دلپذیری دارد.

 

مواد لازم

یک سینه  یا ران  مرغ

سی گرم جعفری خرد شده

سه هویج

دو سیب زمینی

سی گرم گشنیز خرد شده

دو گوجه فرنگی متوسط خرد شده

یک پیاز متوسط ریز خرد شده

دو سه بوته ماکارونی ورمیشل خرد شده

دو ق غ رب گوجه فرنگی

نصف ق چ زردچوبه

نمک وفلفل به میزان لازم

روغن مایع

طرز تهیه
در یک قابلمه مقداری آب ریخته و همراه با گوشت مرغ – پیاز خرد شده – ادویه ها و2 ق غ روغن مایع مرغ را بپزید.
وقتی گوشت پخته شد از قابلمه خارج کرده و آن را خرد کنید. سپس مرغ خرد شده را داخل قابلمه برگردانید و 500 میلی لیتر آب را به آن اضافه کنید. سپس هویج – سیب زمینی – جعفری – گشنیز و گوجه فرنگی خرد شده و رب گوجه را به مرغ اضافه کنید.
اجازه دهید سوپ برای 30 دقیقه بر روی حرارت ملایم پخته شود. پس از 30 دقیقه پاستای ورمیشل را به سوپ اضافه کرده و برای 10 دقیقه ی دیگر نیز بپزد.

فراموش نکنید که پیج من رو لایک کنید و نظر خودتون رو برام بنویسید.

 

Author:

Hello everyone, my name is Rozina. I am Iranian with Azerbaijani roots. I was raised in Iran but I am living in Scotland. I am passionate about cooking and preparing meals for my family and friends. I tell them the story behind the meal, the pronunciation of their Iranian name and the spices that used in Persian cuisine. I am an archaeologist, photographer, a cooking teacher, and very interested to introduce Persian and Azerbaijani meals, desserts and beverages to people from different cultures, as I love to try food from all over the world. Iranian cuisine is a combination of rice with meat ( chicken, beef, lamb, fish, turkey), nuts, fruits, dried and fresh herbs and vegetables. Iranian food is a celebration of flavor, colour and spices such as: saffron, cinnamon, cardamom, turmeric, dried rose petals, dried limes, cumin, .... I share my recipes in Farsi/English along with step by step photos of preparation. I take all my own pictures. I have learned my traditional Persian and Azerbaijani recipes from my lovely mother, and she has learned from her mother. Over the years, I have experimented and learned more recipes. Some of my recipes are a fusion Western and Middle Eastern cuisine. Some are forgotten from Persian cooking tables and I try with posting and sharing those ones, to preserve them. All my recipes and pictures are property of rozinaspersiankitchen. I would be pleased if you would mention my site if you wish to use any of them. So, if you are interested to know about Persian /Azerbaijani food taste, you can try my website. I will be glad to hear your ideas about my recipes. :) Thank you for visiting my website.

One thought on “Persian vermicelli pasta soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

w

Connecting to %s