Red Noodle Soup
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Total Time | 5 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 large onion (s), red
- 150 g noodles (vermicelli, e noodles, weddin noodles)
- 0.5 tube ½ tomato paste
- salt and pepper
- Spice mixture (7 Bharat), Lebanese
- Broth, grains
- 1 liter water
- Clarified butter
Print Recipe
Pin Recipe Instructions
- Peel the onion, chop it finely and fry it in hot clarified butter. Then add the pasta and fry until golden brown. Only now pour in the water. Season with salt, pepper, 7 bharat and stock. Mix the tomato paste in a small bowl with a little water and add to the soup. Let the soup cook until the noodles are cooked through. Serve hot.
- Tips: I sometimes take 1-2 chicken legs and cook them in water with salt, peppercorns, cinnamon stick and bay leaf. Then I chop up the meat and add it to the soup and then use the poultry stock instead of the water.
- But you can also have meat of your choice as well as fish but also vegetables such as peas, carrots, leeks and potatoes.
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