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Quick Vermicelli Soup with Canned Stewed Meat

A quick, very tasty soup! This recipe is a real lifesaver when you need to feed the whole family fast and well. Vermicelli soup with canned stewed meat is sure to please both grown-ups and kids, and it takes no more than 20–30 minutes to make.

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Soup with noodles and stewed meat
Soup with noodles and stewed meat Soup with noodles and stewed meat Soup with noodles and stewed meat
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 2 g
Fats 43 % 6 g
Carbohydrates 43 % 6 g
82 kcal
GI: 100 / 0 / 0
  • First, bring the water to a boil. Peel the potatoes and cut them into small cubes or batons, whichever you prefer — the larger the pieces, the longer they take to cook; I recommend cubes about 1/2 inch (1 cm) on a side. Add the potatoes to the boiling water, lower the heat to medium, and cook covered until tender. Meanwhile, prep everything else and make the sauté. Peel the onion and carrot. Cut the onion into half-moons or slivers. Grate the carrot coarsely or chop it finely. Heat the vegetable oil in a skillet and sauté the onion and carrot over medium heat, stirring now and then, until soft — about 5 minutes. Break up the stewed meat into pieces, or cut it with a knife. Peel the garlic and finely chop it or press it. Wash the green onion and dill and chop them coarsely. When the potatoes are done, turn the heat to high. Add the stewed meat to the pot, followed by the sauté and the vermicelli. Stir well so the vermicelli doesn't clump. Once it boils, lower the heat a bit, add the garlic and bay leaf, and leave it on the stove for 2–3 minutes. Taste for salt now — stewed meat usually makes the soup a bit salty, so add more only if needed. At the end, turn the heat back to high, add the herbs, and remove the soup from the stove once it boils. Let it rest, covered, about 5 minutes — enough for the flavor to deepen and the vermicelli to finish. Sprinkle with allspice or ground black pepper to taste before serving. You can use any canned stewed meat: chicken, pork, beef, duck, or goose. Durum-wheat vermicelli holds its shape best and won't go mushy. It's best to make this soup in a single batch to eat right away, since reheating risks swelling the noodles and turning the soup to mush. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Dill greens - 38  kcal/100g
  • Vermicelli - 371  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Pork stew - 349  kcal/100g

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