Armenian soup with vermicelli and egg

Step-by-step recipe

Step 1:

Cut the onion into half rings.

Step 2:

Pour vegetable oil into a cauldron over high heat and add the onion.

Step 3:

Grate the carrots on a coarse grater and mix.

Step 4:

Cut the tomato into quarters, add to the cauldron and stir.

Step 5:

Add minced meat to the cauldron and stir.

Step 6:

Cut the mushrooms into small slices, add to the cauldron, stir and simmer for 10 minutes under the lid.

Step 7:

Cut the potatoes into cubes and add to the cauldron, stir.

Step 8:

Add 3 crushed garlic cloves, dried basil and thyme, stir.

Step 9:

Add one and a half liters of water and cook for 15 minutes.

Step 10:

Fry dry vermicelli, add to soup and cook for 5-7 minutes.

Step 11:

Add salt, pepper, stir and cook until the noodles are ready.

Cooking tips

Don't overcook the vegetables, or the soup will be bitter. Vegetables should be sautéed rather than fried.

Fry the vermicelli in a dry frying pan until golden brown, breaking it into pieces if it is long, but be careful not to burn it.