Stuffed Penne Soup

Category: First meal
Stuffed Penne Soup

Ingredients

meat broth 2-2.5 liters of soup thickness
bulb onions 1 PC.
small carrots 1 PC.
a mixture of dried vegetables 1 pinch for boiling broth
penne pasta 5-7 pcs. per serving
minced meat (chicken, veal) 50 gr. for penne filling
salt, spices taste
fresh potatoes 1-2 pcs.
green onions, parsley to taste in ready-made soup
butter 1 tbsp. l. for sautéing vegetables

Cooking method

  • Penne pasta, these are such short macaroons with large holes, convenient for filling them with any minced meat Stuffed Penne Soup
  • We prepare meat broth, from any meat to taste. I prefer to use chicken meat, veal (beef) brisket for transparent soups. For flavor, I add a mixture of dried vegetables and herbs to the broth, which I harvest in the fall.
  • Now we are preparing vegetable frying. I chop onions and carrots, and sauté vegetables in a little vegetable oil in a frying pan. I add a little salt and spices to the vegetables for the soup. I sauté the vegetables for just a few minutes, until they are soft and the onions are golden brown.
  • Carrots, beets, onions, sweet peppers, parsley root, celery, tomatoes are best added to soups browned, so they are tastier. The coloring matter - carotene, which is converted into vitamin A in the human body, is poorly absorbed when raw carrots are consumed. When browning, the digestibility of carotene, which has passed into fat, increases significantly; in addition, the fat, turning orange, yellow or red, gives the soups a beautiful color.
  • Spices give soups a special taste, stimulate taste buds, promote the secretion of gastric juice and digestive enzymes.
  • While the vegetables are sautéed, fill the macaros with minced meat. I take a little pulp from the meat, break it in a blender, add a little salt and pepper to taste. I fill the holes of the penne paste with this mince.
  • I transfer the browned vegetables to a saucepan, add potatoes in pieces, stuffed with penne, hot broth according to the thickness of the soup, meat in portions, mix and bring the pasta to readiness, about 10-12 minutes, over low heat.
  • I pour the finished soup into plates, sprinkle a little greens on top and serve.
  • Stuffed Penne Soup

The dish is designed for

for 3-4 servings

Note

Well, just lazy dumplings, to taste!

Cook with pleasure and bon appetit!Stuffed Penne Soup

kirch
Tanya, I am constantly amazed at your inventions. I seem to cook well and love this business, but no fantasy
Admin
Quote: kirch

Tanya, I am constantly amazed at your inventions. I seem to cook well and love this business, but no fantasy

So, and it seems to me that my imagination will soon run dry Why I cook soups, you can read in the topic 🔗

So I sit and scour the Internet, books, and other printed and verbal sources, write down and shift my products to my taste - the idea is important to me, and then my fantasy will work ...

And I am making myself a variety soup menu for the next week, I keep a list of such
When I get bored - I switch to my mother's favorite term "let's borscht, or pea soup." Moreover, the word "borscht" means everything that is associated with the presence of cabbage in the soup. We should have soup on the table every day! And the point!

Therefore, on my menu 🔗 and other liquid first courses
kirch
I went to your culinary diary. I especially liked about borsch dressing. Very informative. I'll take a note. I don't really like the first one, but I cook for my husband. He also calls everything with cabbage borscht
Admin

Cook for health for your beloved husband, and for yourself too
vika!
A very interesting recipe! I will definitely take note!

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