Vermicelli Soup with Tomato and Rosemary Flavor

رابح العلانيChef

Ingredients

• 1 ounce of minced meat
  1 ounce
• Half a small onion, finely chopped
  0.5 piece
• 3/4 cup of vermicelli
  0.8 cup
• 2 and a half tablespoons of tomato paste
  2.5 tablespoon
• 1 tablespoon of rosemary
  1 tablespoon
• 1 tablespoon of flour
  1 tablespoon
• 1 Maggi cube
  1 cube
• 1 tablespoon of pomegranate molasses
  1 tablespoon
• 1 liter of water
  1 liter

Steps

1. 1

   First, sauté the onion in two tablespoons of oil with a pinch of salt and black pepper. Then add the meat and stir until cooked, then add the Maggi cube and stir for a minute, then add the tomato paste and flour.

   Required Tools:

   Pot

   Spoon

   Knife

   10 min
2. 2

   Now add the hot water, rosemary, and pomegranate molasses, and boil for half an hour on low heat. After half an hour, add the vermicelli and let it boil until cooked. Finally, squeeze in some lemon juice, add salt, and a pinch of black pepper, and it will be ready.

   30 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags