Recipe for SOUP WITH VERMICHELLI AND STEW. Calorie, chemical composition and nutritional value.

Everyday soup from stewed noodles

If you don’t have time to prepare dinner, or it happens that there is no meat in the refrigerator, then express stew soup will help out. The first course is prepared simply and quickly, but it always turns out tasty, satisfying, and nutritious. Stewed soup with potatoes and noodles is made from any type of canned meat. Pork, chicken, or beef stew is suitable for it - in any case, the first dish will turn out to be satisfying and tasty.

The main condition for preparing the soup is the stew itself. The product must be of high quality; the final taste of the first dish depends on the canned meat. Try to choose a trusted manufacturer to avoid unpleasant surprises. You will learn how to cook a rich, tasty soup from simple ingredients: stewed meat, potatoes and noodles from a step-by-step recipe with photos - with it, cooking will turn into utter nonsense.

Recipe Stewed soup with potatoes and vermicelli. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Stewed soup with potatoes and noodles.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of stewed soup with potatoes and noodles is 46.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to cook soup with stewed vermicelli and potatoes

1. Peel the potatoes, rinse thoroughly, cut into small cubes. Place the vegetable pieces in a soup pot and then fill with drinking water. Place the container over medium heat.

2. While the potatoes are cooking, you need to have time to prepare the remaining ingredients for the future soup. Peel the onions and carrots. Rinse the vegetables from dirt under running water. Cut the onion into small cubes, chop the carrots on a coarse grater.

3. Pour vegetable oil into a frying pan and place on fire. When the fat is hot enough, place the onion in it. Fry for 2 minutes, then add the carrots to the pan. Cook the vegetables together for 5-6 minutes until soft.

4. When the potatoes are almost ready (no need to wait for them to boil), add the fried vegetables to the pan directly along with the oil remaining in the pan.

5. Add vermicelli. Instead of “cobwebs” you can use shells, spaghetti broken into 3-4 parts, spirals, etc.

6. Salt and pepper the soup. If desired, add a bay leaf to the pan to add additional flavor to the dish. Just don’t forget to remove the bay leaves from the soup at the end of cooking.

7. Take the required amount of stew without fat - remove it with a spoon. Add canned meat to soup. Bring the contents of the pan to a boil. Cook the soup for another 5 minutes. Remove the pan from the heat and let the first dish sit for 10 minutes. If desired, at the end of cooking, you can add a clove of garlic, passed through a press, and finely chopped herbs (parsley, dill) to the soup - the stew will come out even tastier, more aromatic, and more beautiful.

Stewed soup with noodles is ready. Serve hot with fresh bread or pita bread.

Instead of noodles, you can add cereals to the soup - rice, buckwheat, millet. The amount of the ingredient remains the same - 3 tbsp.

A few minutes before the end of cooking, add a piece of butter (25-30 grams) to the pan. The soup will acquire a delicate taste and become even more aromatic.

You shouldn’t “clog” the dish with additional spices—there are enough of them in the stew. By adding seasonings, you risk losing the taste of the dish.

Soup with vermicelli and stew (simple recipe)

Stewed soup with noodles is a rich lunch dish in which the cereal is replaced with noodles.
potatoes - 3 pcs.

dry vermicelli – 100 g;

stew – 500–600 g;

salt, pepper, bay leaf - to taste.

Peel potatoes, onions and carrots. Cut the potatoes into cubes, the onion into half rings, and grate the carrots. Pour 2 liters of cold tap water into a saucepan. Bring to a boil, add potatoes, when the water boils again add vermicelli, cover and cook over medium heat for 5 minutes. Fry carrots and onions in vegetable oil until golden brown. Add stewed meat, fried vegetables, bay leaf, salt and pepper to the soup. Bring to a boil and simmer over low heat for another 10 minutes. Remove from heat and let simmer until the soup becomes more flavorful. BON APPETIT!

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Soup with stewed meat and noodles

Today we have prepared for you a recipe for stewed soup with potatoes and noodles. This dish is simple, does not require much time or preparation, and is suitable for a family dinner, on a camping trip, or at the cottage. On weekdays, when everyone comes home tired and you don’t want to bother with dinner for a long time, this soup will help out the housewife and satisfy the whole family in a matter of minutes. The preparation and ingredients are very ordinary, but the taste is excellent, rich, and at the same time, light.

• Potatoes - 4 pcs.;
• Water - 2 liters;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Refined sunflower oil - 3 tbsp. l.;
• Stew - 200 g;
• Garlic - 1 clove;
• Vermicelli - 3 tbsp. l.;
• Salt - to taste;
• Fresh greens - to taste.

The history of the stew soup recipe

The “golden age” of stewed dishes occurred in the mid-20th century. Canned meat was very popular among Soviet citizens, as their quality was high, and the preparation time for any dishes was rapidly reduced due to the use of semi-finished products.

Tourists who went on long hikes through forests and mountains loved the stew.

In the classic version, tourist soup consisted only of potatoes, noodles or cereals, and stewed meat. Onions and carrots were not added, only in rare cases. This dish was delicious, very nutritious and easy to prepare. Modern versions of soup with stewed meat, potatoes and noodles are more varied.

Preparation

Peel the potatoes, cut them into pieces or cubes, as you are used to. Pour all the water into the pan, add chopped potatoes, and put on low heat. After the water boils in the pan, you need to add salt and cook until tender over low heat.

Now we have time to prepare the dressing. Peel the onion and carrot, cut the onion into small pieces, and grate the carrots on a coarse grater.

Fry carrots and onions in a frying pan, be sure to add a small amount of vegetable oil. This will take 3-4 minutes, the vegetables will be soft, but not overcooked. Stir them periodically with a spatula.

Test the potatoes for doneness; if they are cooked, you can add fried onion and carrot dressing.

It's time to add the prepared spices to the soup. The bay leaf does not need to be used separately; usually it is already in the stew; also, do not overdo it with salt, there is enough of it in canned food.

Stir the soup, and as soon as the water boils, add small vermicelli. The long one can be used by breaking it into several pieces. Stir the soup again to prevent the vermicelli from sticking together into one lump.

Use stew according to your taste: pork, beef, chicken. Jars weighing 200 g are sufficient for this amount of soup. Before putting the stew into the broth, divide the large pieces into smaller ones. Crush or chop a clove of garlic, add it to the soup you buy, and keep it on the fire for at least another 5-7 minutes.

All preparation takes no more than 30 minutes, and an appetizing soup with stewed meat and noodles can be served. Pour into plates and add finely chopped herbs: green onions, dill, parsley.

Eat to your health, we wish you bon appetit.

Some advice for young housewives:

• Choose noodles for soup made from durum wheat flour, so it won’t boil over longer.
• Do not try to prepare more servings than you need to eat at one time. Vermicelli tends to swell after short storage even in the refrigerator and takes on an unattractive appearance.
• Constantly taste all dishes, add spices five minutes before cooking.
• The bay leaf must be removed from the pan before serving, otherwise it will overwhelm all the flavors of the prepared dish.

Soup with stewed meat, noodles and young vegetables

Most of us increasingly associate canned meat with our cheerful and carefree student years, when an untouched can of stew was already worth its weight in gold by the end of the week.

Likewise, for quite a long time, already being married, I did not perceive the jars with this preparation neatly standing in my mother-in-law’s cellar as something worthy of my attention and always avoided them.

And for some time now, having carefully studied the number and variety of recipes that the World Wide Web offers using ordinary canned meat, I was very surprised and decided to somehow try to make soup using them for my family...

After this, I was surprised more than once, rejoicing at the completely unexpected time saved, which I could devote with great pleasure to the kids and husband after a delicious and satisfying lunch of soup with chicken stew.

So, if your mother-in-law has a few jars of home-cooked meat somewhere in her bins, I strongly advise you not to bypass them, but to use them for their intended purpose - to prepare some quick and tasty dish... For example, soup with noodles and young vegetables ...

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Recipe for SOUP WITH VERMICHELLI AND STEW. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “SOUP WITH VERMICHELLI AND STEW.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of SOUP WITH VERMICHELLI AND STEW is 47.7 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

How to make stew soup

In stores you can choose semi-finished products for every taste - pork, beef, turkey, chicken. The advantages of these products are that they are prepared in advance, can be stored for a long time, and have convenient packaging that does not require storage in the refrigerator. Cooking this dish from a photo or video will not cause any difficulties even for a cook with basic culinary skills, if you follow the instructions.

The first course, prepared from canned meat, has long ceased to be associated with camping or student life. It is prepared with pleasure by people who do not have the opportunity to devote a lot of time to cooking. To make the soup tasty, you need to follow these recommendations:

1. Use high-quality semi-finished products manufactured in accordance with GOST.
2. First, cook foods that take longer to cook - potatoes, beans, peas, rice.
3. Follow the cooking steps in the photo.
4. Make onion and carrot frying in butter or sunflower oil instead of olive oil.
5. Add salt to the dish at the end, because the stew contains a lot of salt.
6. When adding cereal, strictly follow the recipe so that the soup does not turn out too thick.
7. Avoid frying vegetables if you want a diet soup.
8. Add the stew 6-8 minutes before the end of cooking.

Potato

• Time: 20-26 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 85 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

The simplest version of the first course is soup with stewed meat and potatoes. It does not require cereal, but you can add more vegetables. If you pour less water into the pan, you will get delicious stewed potatoes with meat. To cook soup with stewed meat even faster, you can use a slow cooker, but if you don’t have one, then an ordinary saucepan with a tight lid will do.

Ingredients:

• chicken stew - 1 can;
• carrots – 2 pcs.;
• vegetable oil – 200 g;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• green onions, parsley - 1 bunch;
• salt – 3 g.

Cooking method:

1. Peel the potatoes and chop into small cubes.
2. Place in a saucepan, add 2.5 liters of water, place on the stove.
3. While the potatoes are cooking, peel the onions and carrots. Cut into rings, fry in oil for about 5-7 minutes until golden brown.
4. Add to the pot with the potatoes.
5. Add the stew and simmer for another 10 minutes.
6. Add pepper and salt.
7. 3 minutes before serving, sprinkle with finely chopped parsley and onion.

• Time: 25-30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 85 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

If you want to cook an unusual dish, then stewed beef soup with fresh or frozen mushrooms is perfect. You can take porcini mushrooms, champignons, oyster mushrooms, boil them in advance and fry them together with vegetables in butter. The soup is prepared one day ahead because mushrooms contain substances that become harmful when reheated.

Ingredients:

• beef stew - 1 can;
• tomatoes – 2 pcs.;
• butter – 50 g;
• hot pepper – 2 g;
• potatoes – 4 pcs;
• frozen honey mushrooms – 350 g;
• carrots – 2 pcs.;
• onions – 2 pcs.;
• dill, basil – 1 bunch;
• bay leaf – 1 pc.;
• salt – 2 g.

Cooking method:

1. Thaw the mushrooms, cut into pieces, fry in oil along with onions and carrots.
2. Pour 2 liters of water into a saucepan, add finely chopped potatoes, and bring to a boil.
3. Add fried mushrooms and bay leaf with pepper.
4. Cook on medium for about 15 minutes.
5. Add fresh herbs, stewed meat and salt.

• Time: 25-32 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 80 kcal/100 g.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty: easy.

Before you prepare soup with stewed meat and peas, you need to prepare the ingredients. It is recommended to soak the peas in warm water in the evening, then the cooking time will be reduced to 25 minutes. For a rich creamy soup, it is advisable to take pressed peas that have been processed in advance. The dish made from pork is especially tasty.

Ingredients:

• pork stew - one can;
• onions – 2 pieces;
• carrots – 1 pc.;
• garlic – 1 clove;
• dill, basil - 1 bunch each;
• hops-suneli – 5 g;
• salt – 3 g.

Cooking method:

1. Place the peas in a two-liter saucepan, add 2-2.5 liters of water.
2. Turn the stove on to medium and place the whole peeled potatoes in the pan.
3. Cook onions and carrots in oil.
4. Take out the finished potatoes, mash them with a fork, and put them back.
5. Mix ingredients, add stew.
6. Garnish with herbs, add salt and pepper.

Soup with stew: quick and tasty for the whole family

Stew is a lifesaver for the modern housewife. It is used when you need to prepare a hearty dish in a short time. Stewed soup is just an example of this. There is no need to cook the broth for a long time, you have prepared all the ingredients, poured in water, laid out delicious meat slices and that’s it, the soup is ready. If you have a tasty and aromatic stew, we suggest you start preparing a tasty and aromatic soup with stew according to one of the recipes given below.

simple stew soup recipes

Soup with stewed noodles and potatoes

Making soup is very simple, the main thing is to select high-quality ingredients and follow step-by-step technology and not change the steps.

Ingredients:

• Stew – 200 gr.;
• Vermicelli – 3 tbsp. l.;
• Carrots – 1 pc.;
• Onions – 1 pc.;
• Potatoes – 4 pcs.;
• Water – 2 l.;
• Oil for frying – 3 tbsp. l.;
• Salt, to taste;
• Fresh herbs to taste;
• Garlic – 1 clove.

a simple recipe for making soup with stewed meat and potatoes at home

General information:

• Cooking time: 35 minutes;
• Number of servings 4.

Cooking method:

1. You need to remove the stew from the refrigerator, and also prepare the vegetables: peel the onions, potatoes and carrots. Additionally, you can diversify the set of spices, take peppercorns and bay leaves to enhance the aroma of the meat.
2. Potatoes are cut into small cubes so that they cook faster. Pour 2 liters of water into the pan.
3. Place the chopped potatoes in the pan, immediately place on the stove and turn on medium heat. When the water boils, continue cooking over low heat until done; add salt to the potatoes at the end.
4. While the potatoes are boiling, cut the carrots into small cubes or grate them. Chop the onion into small pieces so that after frying it is not too noticeable in the soup.
5. Heat a small amount of oil in a frying pan and add the onion. After the onion turns golden, add carrots to it and fry everything until the vegetables are soft. You can add pieces of stew to the vegetables by first removing it from the jar and cutting it into small slices.
6. As soon as the potatoes are ready, add fried vegetables to them. After the water boils again, add pieces of stew, if you have not previously added it to the vegetables.
7. After 5–6 minutes, add vermicelli. The soup needs to be stirred every minute to prevent the vermicelli from forming a lump. Add bay leaf.
8. When the water boils, turn off the heat and let the dish brew. The vermicelli does not need to be cooked for a long time - it will reach its proper condition in the prepared broth.
9. Chop green onion, dill or parsley to garnish the dish before serving. Bon appetit!

Recipe Soup with stewed meat and vermicelli. Calorie, chemical composition and nutritional value.

Nutritional value and chemical composition of “Soup with stew and noodles.”

The table shows the nutritional content (calories, proteins, fats, carbohydrates, vitamins and minerals) per 100 grams of edible portion.

The energy value of Soup with stewed meat and noodles is 64.9 kcal.

Primary Source: Created in the application by the user. Read more.

** This table shows the average levels of vitamins and minerals for an adult. If you want to know the norms taking into account your gender, age and other factors, then use the “My Healthy Diet” application.

Stew soup with buckwheat

Stew soup is a real salvation when you need to prepare a tasty and satisfying hot dish, but there is absolutely no time to prepare broth. Then you just open a jar of stew, add a few ingredients, and the aromatic soup is ready.

Ingredients:

• Water – 1 l.
• Potatoes – 5 pcs.
• Buckwheat – 200 gr.
• Carrots – 1 pc.
• Onions – 1 pc.
• Sunflower oil – 5 tbsp. l.
• Bay leaf – 4 pcs.
• White flour – 100 gr.
• Tomatoes – 3 pcs.

General information:

• Cooking time: 40 minutes;
• Number of servings 6.

Cooking method:

1. For this soup you will need to boil a glass of buckwheat in advance. This will rid the broth of the dark color and overly rich taste from the cereal. But if you only have raw buckwheat on hand, you need to rinse it and put it in the soup first.
2. Peel the potatoes, cut into cubes, throw into a pan of boiling water. Peel the carrots and grate them on a coarse grater, or cut them into thin slices and fry until soft. Finely chop the onion, add to the carrots and fry in oil until golden brown.
3. Pour boiling water over the tomatoes and then cold water, remove the skin. Cut into cubes and saute along with the rest of the vegetables. Pour the contents of the can of stew into the frying pan, fry lightly and pour everything into the pan.
4. After a couple of minutes of boiling, add the buckwheat cooked in advance. Cook the soup for another 5 minutes, remove from heat, add chopped herbs and let simmer for half an hour under the lid. Serve the soup hot with sour cream. Bon appetit!

Thick soup with stew

A very tasty, quick and aromatic soup made from ready-made stew. This recipe will always help you out when you have very little time left for cooking.

Ingredients:

• stew – 340 gr.;
• potatoes – 6 pcs.;
• carrots – 1 pc.;
• onions – 2 pcs.;
• tomato – 1 pc.;
• cabbage – 0.33 heads;
• vegetable oil – 50 ml;
• parsley - to taste;
• garlic – 3 cloves;
• salt - to taste;
• spices - to taste.

General information:

• Cooking time: 45 minutes;
• Number of servings 5.

Cooking method:

1. Prepare everything you need: wash and peel the onion, carrots, potatoes, chop the onion as desired, pass the carrots through a coarse grater, cut the tomato into small pieces.
2. Pour vegetable oil into a cauldron or deep frying pan. Fry the onion, add carrots, tomatoes and simmer for 3-4 minutes.
3. Chop the potatoes fairly large. Place the potatoes on top of the roast and pour boiling water over it so that it only slightly covers the potatoes. Let the potatoes cook for a few minutes.
4. Cut the cabbage into large pieces. Cover the potatoes with it. Spread the stew over the cabbage in an even layer. Add a little salt (remember that the stew contains salt and spices). You can add spices at your discretion.
5. Cover the pan with a lid and simmer until the cabbage is cooked. Before the end of cooking, add chopped parsley and garlic to the soup. Sprinkle with herbs, maybe pepper a little, and turn off the soup.
6. Let it sit on the stove for a while. The soup turns out thick, and the stew tastes good in it. But if anyone likes liquid soups, then liquid can be added. Greens can be put either in the soup or added when serving.

Pea soup with stew

Stewed pea soup is a very tasty, satisfying and rich first course for your dinner table. If you have a jar of stew, be sure to prepare a soup that you and your family will like. You can use pork or beef stew.

Ingredients:

• Yellow peas – 1 cup;
• Pearl barley – ½ cup;
• Potatoes – 3 pieces;
• Lard – 100 gr.;
• Carrots – 1 piece;
• Onion – 1 head;
• Beef stew – 1 can;
• Salt to taste;
• Ground black pepper to taste;
• Water m2.5 l.

General information:

• Cooking time: 1 hour 15 minutes;
• Number of servings 4.

Cooking method:

1. Prepare the necessary ingredients. First you need to fill the peas with cold water. Leave for 4-5 hours.
2. Fry chopped onions and carrots in lard. Add peas and pearl barley to a saucepan of boiling water. Cook for 40 minutes.
3. Add chopped potatoes. Cook for 20 minutes. Add onions and carrots to the pan. Add the stew and stir. Cook for 10 minutes. Salt and pepper. Before serving, chop the greens into the pan. Bon appetit!

Soup with pasta and stew

How to prepare the dish “Soup with pasta and stew”

1. Bring the water to a boil.
2. Peel the potatoes, wash them, cut them as desired and throw them into boiling water. Cook for 15 minutes.
3. Wash the onion, peel and cut into cubes.
4. Peel the carrots, wash and grate on a coarse grater.
5. Heat a frying pan with oil and fry the vegetables over medium heat until golden brown, about 3 minutes.
6. Add pasta (corns or vermicelli) to the pan, fry and cook until done.
7. At the end of cooking, add the stew, salt and pepper to taste and stir.
8. Add washed and chopped greens to the finished soup and let it brew, covered, for about 10 minutes.

• Water - 3 l
• Potatoes - 3 pcs.
• Stewed pork - 338 gr.
• Carrots - 1 pc.
• Onion - 1 pc.
• Pasta - 150 gr.
• Vegetable oil - 20 gr.
• Salt (to taste) - 2 gr.
• Ground black pepper (to taste) - 0.5 gr.
• Greens (to taste) - 10 gr.
• Bay leaf - 1 pc.

Nutritional value of the dish “Soup with pasta and stew” (per 100 grams):

Source

Soup with homemade stew

If you love and often prepare first courses, then this soup will help you out at any time. Homemade stew makes the soup very flavorful. You can add different ingredients to the soup and choose them to suit the taste of even the most picky household members.

Ingredients:

• Stew - 200 ml.
• Potatoes - 6 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Buckwheat - 0.5 cup.
• Vegetable oil - 1-2 tbsp.
• Salt, spices - to taste

General information:

• Cooking time: 45 minutes;
• Number of servings 4.

Cooking method:

1. To prepare this soup, we need homemade stew; if you don’t have one, you can use store-bought one. Then everything is simple, cut the onion into cubes, grate the carrots. Fry in vegetable oil directly in the pan in which you will prepare the soup.
2. Immediately add peeled and chopped potatoes, washed cereals and stewed meat to the pan. It is better to add prepared ingredients and tender vegetables at the very end so that they do not overcook.
3. Fill all the ingredients with water and cook for 20 minutes until the cereal and potatoes are ready. When the soup is cooked, leave it for 10 minutes to steep. Then add the greens and serve. Bon appetit!

Recipe for soup with chicken stew in a slow cooker

Ingredients for 2 liters of soup:

• small potatoes - 5 pcs.
• onion – 1 pc.
• carrots – 1 pc.
• vermicelli – 50 gr
• stew – 100-150 g
• vegetable oil – 1 tbsp.
• greenery
• salt, pepper to taste

I think that any thrifty housewife will have a can of high-quality stew in her bins, which will help out in any unforeseen situation when you need to quickly prepare a delicious dish for the first or second course. I always have a jar of homemade stew in my pantry (I have already shared my recipe for stew with you). It is very convenient to have such reserves. You can prepare a lot of dishes from stewed meat: potatoes, pasta, porridge, soup or borscht. And all these dishes, which usually require a lot of time, are prepared many times faster with stewed meat.

Today I want to tell readers of vmultivarkah.ru how to prepare a simple, but no less tasty soup with stewed meat in a slow cooker. And, importantly, it will be affordable for a wide range of consumers. This soup becomes especially popular in our family in the summer at the recreation center. To the sounds of nature, in the fresh air, the stew soup is eaten in an instant.

Let me remind you that I have a Polaris 0517AD multicooker with a power of 850W. To prepare this soup, stewed chicken or beef is suitable. Pork stew is quite fatty, so I don’t recommend using it. Stewed soup in a slow cooker is prepared very quickly, literally in 20 minutes. I check the readiness of the soup by checking the potatoes; if they become soft, the soup is ready.

This recipe can be varied with different cereals or pasta. Add what you prefer most, don't be afraid to experiment. I had thin noodles on hand, also called gossamer, so for lunch today I got a delicious noodle soup with stew in a slow cooker.