Canned Corn Soup
Источник фото: https://ru.123rf.com/profile_bighlerm
I assure you, you have never tried such soup before! It contains potatoes, corn, mushrooms, and ptitim (pasta in the form of round pucks - this is Israeli couscous). Bright and light, tasty and original - this is what soup you will get from this recipe.
In this soup, cutting is important - no grating or large pieces, everything should be approximately the same size. It is best to use chicken broth to prepare it, although if you have another meat broth, feel free to use it, the soup will turn out no less tasty;))
So, to make canned corn soup, prepare chicken broth, potatoes, onions, carrots, mushrooms, sunflower oil, ptitim (Israeli couscous), canned corn, dill and salt.
Peel and cut the potatoes (small cubes), rinse and dip in chicken broth. Let the broth boil, add salt to taste and cook until the potatoes are soft.
Ингредиенты
Chicken broth - 1.7 l
Potatoes - 3 pcs.
Onions - 0.5 pcs.
Carrots - 0.5 pcs.
Champignons - 5 pcs.
Sunflower oil - 5 tbsp.
Canned corn - 0.3 cans
Ptitim - 60 g
Dill - to taste
Salt - to taste
Рецепт
1. While the potatoes are boiling, prepare a stir-fry of vegetables and mushrooms. Peel the champignons, onions and carrots, cut everything into very small cubes, no need to grate anything. Fry onions, carrots, mushrooms in sunflower oil. When the potatoes are cooked, transfer the frying from the frying pan to the pan.
2. Drain the marinade from the canned corn and add the kernels to the pan. Let the soup come to a boil and simmer for about 5 minutes over low heat.
3. Then add ptitim to the soup. Instead, you can use small pasta, stars or alphabet, vermicelli or orzo.
4. Let the soup return to a boil. Cook it over low heat until the ptitim is ready. At the end, add finely chopped dill to the soup.
5. Turn off the heat and let the soup sit for a few minutes. Then the canned corn soup is ready to serve!
6. Bon appetit!!!