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Pasta soup (pastei, shoulder blades, asparagus beans)

Pasta soup (pastei, shoulder blades, asparagus beans)

Category: First meal
Pasta soup (pastei, shoulder blades, asparagus beans)

Ingredients

pasta 1-1.5 kg
bulb onions 1 PC
sour cream 400 g
sunflower oil 80 ml
flour 1.5 tbsp
salt pepper

Cooking method

  • The pasta is preferably wide and very young
  • Pasta soup (pastei, shoulder blades, asparagus beans)Pasta soup (pastei, shoulder blades, asparagus beans)
  • wash, cut off ends, cut into pieces about 1 cm wide
  • Pasta soup (pastei, shoulder blades, asparagus beans)
  • pour cold water (I have 4 liters)
  • Pasta soup (pastei, shoulder blades, asparagus beans)
  • DO NOT DRAIN! Put on fire, cook for 20 minutes, then add salt to taste.
  • The pasta continues to boil, we prepare the frying from sunflower oil and a tablespoon (with a slide) of flour (fry for 2 minutes), add the diced onion to the frying, cook for 7-10 minutes. The onions remain light brown.
  • The essence of the technology is to add hot translucent onion to the soup 5 minutes before the end of cooking.
  • In parallel, mix the sour cream with a teaspoon of flour until the lumps disappear.
  • At the 35th minute, the pasta is almost ready. Pour the frying and sour cream-flour mixture into the boiling soup, stir, add salt to taste (since the sour cream was not salted), boil for 5-7 minutes, pepper, turn off and leave to infuse for 30 minutes.

The dish is designed for

lot

Time for preparing:

40 minutes

Cooking program:

plate

Note

Yes, into this soup do not put potatoes, carrots, herbs, garlic .... And do not try to eat it hot, let it infuse and slightly cool down.
Some in our family prefer to eat it cold, but no one has ever eaten less than 2 bowls in a row.
This is Transcarpathian cuisine, but I have not yet figured out how to indicate it ...

gala10
Elena, thank you, very interesting soup! And if frozen pods are used instead of fresh, will the taste change greatly?
Piano
I don't know ... I myself plan to freeze blanched scapulae for a week and then try to cook from them.
From fresh, it turns out very satisfying, rich, does not bother. The density can be adjusted by the amount of pastes.
gala10
Elena, thanks for the answer. I took the recipe into the bookmarks, I will definitely try it, then I will report back.
Piano
I hope you will like it!

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