Aspen soup with noodles

Delicious, healthy, satisfying and very easy to prepare! Aspen noodle soup is versatile, it is prepared from products that are always at hand, allows you to experiment and try different options.

MiracleWaterfall

Recipe author

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Composition / ingredients

Servings:

Aspen (any other mushrooms will do, in any form - fresh, frozen or dried.)

200

Potatoes

Carrots

Noodles (I took vermicelli, you can replace it with any other noodles or cereals (for example, pearl barley).)

100

Green onion

Greenery

Water

Salt

to taste

Sour cream (added to the finished dish in portions)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 1 g

Fats 17 % 1 g

Carbohydrates 67 % 4 g

27 kcal

GI: 75 / 25 / 0

Step-by-step cooking

Cooking time: 1 h 50 min

Step 1:
How to cook aspen soup with noodles? Prepare the products. Grate or slice the carrots. If you take an onion, cut it and then cook it together with carrots. Grate or slice the potatoes. If the mushrooms are dried, pre-soak them overnight in warm water. If the mushrooms are fresh, cook them separately for an hour, drain the broth and then cook in fresh water. I have frozen ones that I cooked before freezing. I take them as they are
Step 2:
Pour water into a soup pot, put the mushrooms and put them on the stove to cook. The water should become hot in about 7-10 minutes. Pour vegetable oil into a deep frying pan. When it heats up, pour in the dry spices, fry quickly and immediately add the carrots. Fry the carrots for 5 minutes, stirring constantly so that they do not burn, but only gain a golden "tan".
Step 3:
When the water heats up, put the toasted carrots and raw potatoes in the pan. Cover the pan with a lid and leave to cook for 15-20 minutes.
Step 4:
Add the vermicelli to the soup (its cooking time is about 10 minutes) and mix well so that the noodles do not stick together. If you take another noodle or cereal, lay it depending on its cooking characteristics.
Step 5:
Check the readiness of potatoes and noodles - they should be elastic. This means that the soup is ready. Put the greens in a saucepan, close the lid, turn off the stove and leave to brew for another 5-10 minutes.
Step 6:
Stir the finished soup so that the greens are evenly distributed. Put it in a deep dish, add sour cream, sprinkle with green onion. You can serve it with crackers or a loaf.

Root vegetables are best washed with a brush or a hard sponge under running water.

So that the mucous membrane of the eyes is not irritated when slicing onions, rinse the onion and knife with cold water. The cutting board will not absorb the unpleasant onion smell if you rub it with a piece of lemon before slicing.

The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.