Vermicelli soup is a relatively simple and very satisfying dish that is prepared in most cuisines of the country. However, novice owners often face such a problem during cooking as sprawling noodles. As a result, the soup can turn into a jelly-like mass. Such a product loses its taste and aesthetic qualities. To prevent this and make the soup even tastier than it could have been originally, it is enough to follow three simple recommendations from chefs from the Soviet Union.
First: the broth of a healthy person
Broth is a fundamental ingredient in any soup. It is he who should be given increased attention during cooking. It is best to cook it in advance (ideally a couple of hours beforehand) over low heat. Even if the broth was cooked on the bones, then you need to give it time to cool and infuse. Only then can you start cooking the soup. It will be much tastier this way.
Second: preparing vegetables
Very often, a variety of vegetables are added to noodle soup. You can't do it just like that. All chopped vegetables are recommended to be baked in a skillet. It is best to process them quickly on a dry, hot surface. It should also be remembered that vegetables are added to the broth not at the beginning, but at the very end of the soup making process.
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Third: preparing the vermicelli
Last but not least, the preparation of the vermicelli. It should also be treated in a special way before using it in a soup. To do this, you need to heat a dry (without oil) frying pan, then pour the pasta onto it and turn them for a while with a spatula. The pasta will bake and will not sag so easily and quickly after being in the broth.
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why were soviet soda so tasty and were considered among the best in the world.
A source: https://novate.ru/blogs/280820/55760/