Veal and vermicelli chorba with flat-leaf parsley
Veal and vermicelli chorba with flat-leaf parsley. Prepared with fresh flat-leaf parsley instead of fresh coriander.
Active time30 min
Cooking1 h 30 min
Total1 h 45 min
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Ingredients
- 150 g onions
- 20 g fresh flat-leaf parsley
- 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-centimetre cubes. Peel and thinly slice the onions. Wash and dice the tomatoes. Wash and finely chop the flat-leaf parsley.
150 g onions20 g fresh flat-leaf parsley400 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 instructions, for about 6 to 8 minutes. Add the flat-leaf parsley and 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