Description
Found something in the newspaper a few interesting recipes. Lunch was on the nose, and homemade noses already started to move, decided to cook a new soup. Well, without hesitation, ran to the kitchen, whispering to curious noses, that for lunch we have a new delicious soup. Prepared products according to the list in the newspaper, crumble, cut, cut. Then we have roasted, put, added, to the mix. It took about 15 minutes, I thought I'd look in the newspaper, he didn't forget anything. And then my gaze comes to rest upon the name of the recipe :"turmeric Rice and tomato"! Huh?! And the soup recipe?? I have all this time what did you cook??? Had to go to remake the second in the first)) Added spices, anchovies, pepper, vermicelli and got such a wonderful soup! Most interesting, it caught on in our family, we take with us even in the outdoors, in a pot it comes out even tastier than on the stove at home!
Ingredients
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Water
1.5 l
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Figure
1 pack
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Vermicelli
0.5 cup
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Sprat
1 can
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Pepper
0.5 piece
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Onion
0.5 piece
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Tomato
1 piece
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Vegetable oil
2 Tbsp
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Turmeric
0.5 tsp
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Mint
1 pinch
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Bay leaf
1 piece
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Salt
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Black pepper
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Parsley
Cooking
In a thick-walled pot pour vegetable oil, add the peppers, onions and turmeric. Fry for 3 minutes.
For soup, we will use the rice amber TM Mistral. Tasty, crisp. And the main thing -bags! It is very convenient, especially when going into nature, even in the pocket to throw a couple of bags and a delicious lunch you provided anywhere!
Add to the pan with vermicelli rice and fry for another 2 minutes.
In a saucepan, add boiling water,
Add the tomatoes, mint. Sprinkle with salt and pepper to taste and cook for 20 minutes.
After 20 minutes add in our soup pilchards in tomato sauce, stir and tormented for the soup for another 5 minutes.
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