Vermicelli Soup with Tomato and Rosemary Flavor

رابح العلانيCuoco

Ingredienti

• 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

Passi

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.

   Utensili necessari:

   Pentola

   Cucchiaio

   Coltello

   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

Fatti nutrizionali

* Le informazioni nutrizionali sono approssimative e il loro calcolo può essere influenzato dal tipo di ingrediente e dai metodi di coltivazione, conservazione e cottura.

Caratteristiche dietetiche e tag