Bright, tasty soup with lots of vegetables, beef, and noodles. It is done very simply and rather quickly.

Summary

Ingredients

• Beef (fillet) – 150 g
• Frozen peas – 30 g
• Frozen corn – 30 g
• Bulgarian red pepper – 60 g (1/2 pc.)
• Vermicelli – 40 g
• Potatoes – 150 g (2 pcs.)
• Carrots – 55 g (1 pc.)
• Onions – 80 g (1 pc.)
• Vegetable oil – 2 tbsp
• Salt to taste
• Ground black pepper – to taste
• Fresh parsley (for serving) – to taste
• Water – 1.5 l

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Instructions

1. Rinse the beef and cut it into small cubes. Pour vegetable oil into a saucepan and add the pieces of beef.
2. Peel the onions and cut them into small pieces. Add to the beef casserole.
3. Peel the carrots, cut into small cubes and add to the saucepan.
4. Peel the potatoes, cut into cubes and add to the pot.
5. Place the saucepan over medium heat and fry for 5 minutes, stirring occasionally. Pour in water, bring to a boil and simmer for 20 minutes over low heat.
6. Season the soup. Add frozen green peas.
7. Add frozen corn to the pot.
8. Add frozen corn to the pot.
9. Place bay leaves in the soup.
10. Peel the bell peppers and cut them into cubes. Add it to the soup pot. Continue simmering for 20 minutes over low heat.
11. Add the vermicelli to the soup, stir and cook for 3-5 minutes.
12. Remove the soup from heat and let sit for 5-10 minutes.
13. Chop the parsley and add to the saucepan. Season with black pepper and serve.

Enjoy your meal.