This soup is aromatic, tasty and satisfying. Despite the atypical combination of ingredients for the first course, it will perfectly fit into your everyday menu.
Ingredients:
- 3 chicken eggs;
- 2 turnip onions;
- 1 pickled cucumber;
- 3 potato tubers;
- 1 carrot;
- 3 pickled tomatoes;
- 300 g of vermicelli.
Preparation:
- Peel medium white onions, cut out the “tail” and the hard area where the roots were, rinse in cool water. Chop at random: straws, cubes or half rings.
- Carrots are also not very large, peel off the skin layer, wash and cut lengthwise into four parts, then chop across.
- Peel, wash and cut the potatoes into arbitrary pieces.
- We choose small salted tomatoes, carefully remove the skin from them (it leaves well), turn the pulp into a homogeneous mass (you can simply crush with a fork or grind with a blender).
- Immediately immerse hot boiled eggs in cold water, so they cool down faster and the shell will come off better. Cut into small random pieces.
- Chop the salted medium cucumber into small cubes.
- Pour filtered water into a saucepan, add salt and, when it boils, add the chopped potatoes first. Remove the foam that appears on the surface; there will be very little of it from the washed potatoes.
- While the potatoes are boiling, heat the pan, grease it with either pork fat or any liquid oil.
- Put the chopped onion and fry over low heat until soft.
- Then turn the carrots, mix them with the onions and fry the mixture for a few more minutes.
- Next, throw in a cucumber, it will give a little juice, simmer the mixture for a couple of minutes.
- Pour over a homogeneous tomato mass, mix with the rest of the ingredients in a frying pan. Remove skillet from heat when all vegetables are cooked.
- Put the vegetable frying in a saucepan, stir well, leave to cook for 10 minutes.
- Pour in the specified amount of vermicelli, cook it literally for 3-4 minutes, and then throw in the sliced eggs and boil the same amount.
- Season the soup and add salt, if necessary. Turn off the stove and let the soup brew for about 20 minutes under a closed lid.. You can add fresh herbs to the plate for flavor.
