Veal and vermicelli chorba without coriander
A veal and vermicelli soup with tomato and cinnamon, prepared without fresh coriander.
Active time30 min
Cooking1 h 30 min
Total1 h 45 min
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Ingredients
- 150 g onions
- 400 g tomatoes
- 500 g veal shoulder
- 1 g cinnamon stick
- 1500 ml poultry stock
- 25 ml olive oil
- 100 g dried wheat vermicelli
Preparation
Cut the veal into 2 cm cubes. Peel and thinly slice the onions. Wash and dice the tomatoes.
150 g onions400 g tomatoes500 g veal shoulder- knife
- chopping board
Heat the oil in a cooking pot. Brown the veal for 5 minutes, then add the onions and cook for 5 minutes. Add the tomatoes, cinnamon and stock. Cover and simmer gently for 1 hour, until the veal is tender.
1 g cinnamon stick1500 ml poultry stock25 ml olive oil- cooking pot
Remove the cinnamon, add the vermicelli and cook according to the packet, about 6 to 8 minutes. Serve the soup piping hot.
100 g dried wheat vermicelli- cooking pot
- ladle
Allergens
- Celery
- Gluten
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration