Zutaten
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Mais0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Hühnerbrühe2 liters
Sumach1 teaspoon- Chopped parsley2 tablespoons
Zitronensaft1 tablespoon
Olivenöl4 tablespoons
Schwarzer Pfeffer0
Salz0
Schritte
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 MinBenötigte Werkzeuge:
Messer
Schneidebrett - 2
Heat the oil in a medium-sized pot, then add the vermicelli and stir over the heat until golden, then add the onion and sauté until slightly softened.
5 MinBenötigte Werkzeuge:
Topf - 3
Add the pieces of carrot and potato to the onion and stir well, then let it cook on low heat for 4 minutes until softened.
4 Min - 4
Add the pieces of bell pepper and corn to the pot, then season with salt, black pepper, sumac, and lemon juice, stir well, and then immediately add the chicken broth.
5 Min - 5
Let the mixture boil, then cover and reduce the heat to low.
10 Min - 6
Leave the soup on the heat until the vegetables are cooked for about 20 minutes, then remove from heat, sprinkle with parsley, and serve. Enjoy your meal.
20 Min
Nährwertangaben
Maispro 100gVermicellipro 100gHühnerbrühepro 100gSumachpro 100gZitronensaftpro 100gOlivenölpro 100gSchwarzer Pfefferpro 100gSalzpro 100g* Die Nährwertangaben sind Richtwerte und die Berechnung kann durch die Art der Zutat sowie durch Anbau-, Lagerungs- und Kochmethoden beeinflusst werden.