Noodles with tomatoes
Do you want to cook delicious noodles? We have a great recipe for noodle soup with tomato pieces that add juiciness, freshness and slight sourness to the taste. The soup tastes thick and will delight the hostess with its ease of preparation.
These noodles with tomatoes can be cooked in beef, chicken, or broth. You don’t have to go out and make homemade noodles; I suggest just buying noodles at the store. There will be more time to relax after a hard day!)))
Ingredients of noodle soup with tomatoes
for a 3.5-4 liter pan
- Chicken or beef broth - 2 l (or cook broth from 1 chicken or a piece of beef 500-600 g);
- Noodles – 130-150 g;
- Tomatoes – 2 pieces;
- Onion – 1 head;
- Carrots – 1 (small);
- Butter – 40 g;
- Allspice peas – 4 pieces;
- Basil and tarragon (tarragon) greens - 1 small sprig each;
- Dill – 3-4 sprigs;
- Salt - to taste.
If you don’t have fresh herbs, you can use dried basil and tarragon.
How to cook noodle soup with tomatoes
Boil the broth
- If you don’t have ready-made meat broth, cook: pour 2.5 liters of water into a saucepan, put meat or chicken in it. Cook until the meat is cooked (prick with a fork, if the ichor does not flow, but clear juice comes out, the meat is cooked).
- Remove meat from broth.
Cook the noodles
- Chop the onion finely and the tomato into cubes. Grate the carrots (coarse grater).
- Heat butter in a frying pan. Fry the onion in it until softened (over medium heat). Be careful not to burn!
- Add carrots to the onions. When it softens, add tomatoes to the pan. Add salt. Simmer the dressing together for another 5 minutes.
- Throw noodles into boiling broth. When it comes back to a boil, reduce the heat and add the pan dressing, sprigs of basil and tarragon. Salt and pepper. The soup will be ready as soon as the noodles are cooked (3-5 minutes). If desired, long noodles can be broken in advance so that the pieces are short and easy to grab with a spoon from the soup (especially for children).
- Turn off the fire. Let the soup brew for 10-15 minutes. Remove the green sprigs and discard. Serve, sprinkled with dill.
Bon appetit!
By the way, did you notice where the meat went?! It can be put on, for, or cut into small pieces and returned to the soup before serving.
Delicious lunch with noodles with beef broth!
Other Noodle Soup Recipes
Delicious tomato soup with beans and homemade noodles. The broth is made from beef. I make this bean soup quite often, my family really likes it, it’s tasty and satisfying.
Tomato noodle soup
Ingredients:
For a 4 liter saucepan:
700g beef.
1 can of tomato paste (360g).
1 can of canned beans (400g).
4-5 potatoes.
2 carrots.
1 onion.
3-4 cloves of garlic.
1 tbsp. paprika seasonings.
Salt to taste.
1 tbsp. Sahara.
For the noodles:
1 tsp salt.
1 tsp vegetable oil.
Tomato noodle soup recipe with photo:
Boil the meat in salted water.
Then remove the meat from the broth and place it on a plate.
Peel and cut the potatoes, put them in the broth.
Next add the carrots grated on a coarse grater and finely chopped onion.
Lay out the beans.
We separate the meat into fibers and return it back to the broth.
Add tomato paste and cook until potatoes and other vegetables are ready.
Add paprika.
At this time, prepare the noodles. To do this, mix the eggs with salt and oil.
Add flour, you may need less, depending on the size of the eggs, I cooked from large eggs.
Knead a tight dough, put it in a plastic bag and leave for 10 minutes.
Then roll out the dough thinly and cut into noodles. I did this using a noodle cutter, which of course greatly reduces the cooking time; if you don’t have a noodle cutter, then the noodles will need to be prepared in advance.
Easy to prepare tomato noodle soup may turn out to be a dish that you will cook more than once in the future, it’s so good and simple! The main thing is to stock up on fresh tomatoes (although I think you can take them in their own juice or frozen ones), and you will also need small thin noodles or vermicelli, which we sometimes also call “spider web”.
As for the spices, be sure to take a little good ground black pepper so that your tongue tingles a little, and asafoetida of any concentration would also be very appropriate in this soup; it will give a slight onion tint.
Wash the tomatoes, remove the skin and stems, cut the pulp into medium pieces. I got 440 g of chopped tomatoes.
Heat 1 tbsp at the bottom of the pan. vegetable oil with spices, simmer grated carrots in aromatic oil.
Add chopped tomatoes and simmer, stirring, over medium heat for 5 minutes.
Lightly fry the noodles in 1 tbsp. vegetable oil.
Beat the contents of the pan with a blender, pour in boiling water (or better yet, vegetable broth, or you can use potato broth).
Add the fried noodles, add salt to taste, and stir to prevent the noodles from sticking together. After boiling, cook over low heat until the noodles are ready. Because Since it is small, it will cook in a matter of minutes, but do not rush to remove the soup from the stove. It’s better to turn off the heat and let the soup sit for 10-15 minutes, the soup will thicken noticeably and the vermicelli will soften perfectly.
Serve tomato noodle soup hot with fresh parsley. Dill or chives would also work, but parsley is the perfect company!
Cooked in vegetable broth and tomato sauce with the addition of noodles, well fried with onions and garlic, seasoned with a generous portion of cayenne pepper, cumin and coriander, so thick that sometimes it is difficult to understand whether it is noodle soup with tomatoes or noodles, floating in a tomato soup rich in spices and onion-garlic aromas, sopa da fideo is a magnificent and, at the same time, typical example of Mexican culinary culture. Anyone who tastes it seems to be on a journey into the world of Mexican national cuisine, filled with living and vibrant history.
Mexican gastronomic ideas about food began to form a very long time ago (about three thousand years ago) - back in the days of the Mayans and Aztecs. The method of conducting irrigated agriculture, as well as the agricultural crops (corn, legumes) and vegetables grown at that time (achiote - used for preparing seasonings, avocados, cacti, tomatoes, zucchini, yuca - tubers resembling potatoes) determined the tastes of peoples for many centuries to come who inhabited these lands. Even today, these products form the basis of the diet of modern Mexican residents.
In order to understand how Mexican cuisine in its current form emerged, we inevitably have to turn to the events of the 16th century, when the Spanish conquistadors invaded the lands of the Aztecs. The first thing the Spaniards encountered when arriving in the New World was the well-developed Aztec cuisine, which is quite recognizable in today's Mexican dishes. Already at that time, the Aztecs drank hot chocolate sweetened with honey. They include beans, pet meat, game, fish, tropical fruits. Even then, they prepared tamales (corn dough stuffed with meat in a very spicy sauce, baked in banana or corn leaves), the recipe for which has remained unchanged (literally!) to this day. In turn, the Spanish conquistadors introduced wheat and rice, olives and olive oil, spices (such as cumin, for example), citrus fruits, nuts, herbs and much more into the local cuisine, including new cooking methods and technologies...
After Mexico declared its independence from the Spanish crown in 1820, anti-Spanish sentiment was very strong here for a long time. This, in a certain sense, also affected Mexican cuisine - local chefs tried to exclude from it any traces of Spanish influence. The first Mexican emperor, Maximilian, was born in Europe and placed on the throne at the insistence of the French, who at that time were trying to control political life in Mexico. During this historical period, local gastronomic preferences were noticeably influenced by French cuisine, which was the main one at the court of Maximilian.
In addition to the historical influence on the culinary traditions of Mexicans from their ancient ancestors, Spanish and French cuisine, in addition to the regional differences that are strong in Mexico (as in any state with a vast geography and history), Mexican national cuisine has always been distinguished by class differences. Throughout the history of this state, there has been a financial gap between rich and poor. This explains the fact that the main food of the latter was always corn and beans, as well as a large amount of hot pepper in everything that the Mexican poor prepared, since such food cost them very little. While rich Mexicans gravitated more toward “Frenchized” dishes, that is, dishes that were quite expensive in terms of ingredients. Although, in fairness, it should be noted that in the last few decades, many dishes have appeared on the menu of poor Mexicans, where cayenne pepper is not always present in immeasurable quantities. One of these dishes is with tomatoes and noodles.
Sopa de fideo (Spanish - sopa de fideo) translates as “noodle soup”. The basis of this soup is tomatoes (both fresh and canned - depending on the season and wishes). Sopa de fideo is very popular among Mexicans and is a frequent guest on the home menu of any Mexican family, regardless of its financial situation. A characteristic feature of this soup is that the noodles are not boiled in it, as is usually done, but are cooked in a frying pan in olive oil along with onions, garlic and spices, and only then broth is added to finish the dish.
Sopa de fideo is a wonderful, well-balanced combination of aromas and flavors. In addition to vegetable broth, tomatoes, onions and garlic, it contains cumin, cilantro (both seeds and fresh), avocado and chili or jalapeno (hot Mexican pepper - where can you get away from it!) If desired, and almost at the very end in This rich soup can be added with veal or pork, cut into small pieces and pre-fried in a pan (grilled).
(for 4 people)
Ingredients:
- 225 grams of durum wheat noodles - you can take any Italian noodles that are not rolled into nests (break into pieces up to 3-4 cm long)
- 1 can of tomatoes – no preservatives (400 grams)
- 2 medium red onions (peeled and cut into half rings)
- 8 large cloves garlic (peeled and crushed with a knife)
- 1 avocado (peeled and finely chopped)
- Half a liter of natural tomato juice with pulp
- 1 liter vegetable broth
- Freshly squeezed juice of one lime
- A small bunch of cilantro (tear into leaves and roughly chop)
- 1 teaspoon dried oregano
- 1 teaspoon cumin (roasted and chopped)
- 12 allspice peas (fried and chopped)
- 2 generous pinches of dried chilli flakes
- Quality extra virgin olive oil
- Coarse sea salt
Preparation:
- At first .
- When the broth is ready, heat 60 ml of olive oil in a high-walled saucepan and, adding spices, fry the onion, garlic and noodles over medium heat until the vegetables and noodles are browned (while making sure that the noodles do not burn).
- Add the tomatoes to the saucepan, crushing them with a fork. Pour in vegetable broth and tomato juice. Bring to a boil and cook for 7-8 minutes until the noodles are soft.
- Turn off the heat, pour in lime juice and add cilantro and avocado slices to the soup. Salt to taste, cover with a lid and leave for 10-15 minutes.
- Serve hot, garnished with a slice of lime, a slice of avocado and a sprig of cilantro.
Loading...