Ingredjenti
- Medium potato1 piece
- Large carrot1 piece
- Medium green bell pepper1 piece
Qamħ0.5 cup- Large onion1 piece
Vermicelli0.5 cup
Brodu tal-pulcin2 liters
Sumak1 teaspoon- Chopped parsley2 tablespoons
Ġuħ ta' lewż1 tablespoon
Żejt tal-oliva4 tablespoons
Bżar iswed0
Salt0
Passi
- 1
Cut the potato, carrot, and green bell pepper into small pieces and chop the onion.
5 minGħodda meħtieġa:
Sikkina
Bord ta'qata' - 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 minGħodda meħtieġa:
Kazzola - 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
Fatti tan-Nutrizzjoni
Qamħgħal kull 100gVermicelligħal kull 100gBrodu tal-pulcingħal kull 100gSumakgħal kull 100gĠuħ ta' lewżgħal kull 100gŻejt tal-olivagħal kull 100gBżar iswedgħal kull 100gSaltgħal kull 100g* L-informazzjoni nutrizzjonali hija approssimattiva u l-kalkolu tagħha jista' jiġi affettwat mit-tip ta' ingredjent u mill-metodi ta' kultivazzjoni, ħażna u tisjir.