- 2 medium sized tomatoes (grated)
- 1 tablespoon tomato paste
- ½ cup vermicelli
- 3 tablespoons olive oil
- 5-6 cups hot water
- A pinch salt
- A pinch red pepper
- A pinch black pepper
- A few parsley (chopped)
Vermicelli soup is one of the indispensable tastes of Turkish cuisine. It is common for its easy-making and fast cooking and it has various types like tomato, mincemeat, chickhen, lemon juice etc. I like it especially with lemon juice and it is known as “sick’s soup”. This recipe is combined with tomato and it can be considered both as tomato or vermicelli soup separately.
A mixing spoon
Add the oil and tomato paste into the pot and saute while stirring constantly.
When it is sauted, sprinkle the red pepper and black pepper and stir again.
Add the mashed and grated tomatoes slowly.
When you add all the tomatoes, pour the water little by little.
Boil for 5 minutes, then add the vermicelli and stir for a few times.
Set the stove to low heat and boil for 15 minutes.
Serve hot and place the chopped parsleys.