Recipe for noodles with tomato paste. How long to fry pasta with tomato paste. Tomato paste and noodle soup - ingredients

How to cook vermicelli with turkey and tomato sauce, master class with photos.

Vermicelli with pumpkin and turkey sauce with tomato paste is a delicious dish that adults will be delighted with. This dish can be prepared very quickly. You will spend a maximum of one hour and can already enjoy lunch or dinner. Consider the recipe and a list of products that you will need in the process.

Ingredients:

Vermicelli – 400 g
tomato paste – 2 tbsp. spoons
pumpkin – 50 g
onion – 1/2 pcs.
carrots – 1/2 pcs.
green onions
turkey meat – 70 g
spices, salt - to taste
water – 1/2 cup

Cooking vermicelli with tomato sauce

Boil the turkey in advance or bake in the oven. Then cut the meat into small cubes.

Peel the onions, wash them and cut them into half rings.

Take the carrots, peel them, wash them well and cut them into cubes.

Take a fresh pumpkin, peel, wash and cut into cubes.

Pour sunflower oil into a frying pan heated on the stove and add chopped onions.

Add chopped carrots to the frying pan, mix it all thoroughly and fry.

Add chopped pumpkin.

Place the chopped turkey in the pan.

Add tomato paste and crush with spices: oregano, coriander. You can add a little water. Salt the dish to taste and stir.

Boil the vermicelli in salted water, then rinse it and put a piece of butter in the pan. Mix well so that the vermicelli does not stick together.

Finely chop the green onions.

Place the vermicelli beautifully first on a dish or plate, then pour the gravy on top and garnish with green onions. Serve with bread and drinks.

Tomato paste and noodle soup is a simple soup recipe that cooks very quickly without sacrificing the taste one bit. An excellent recipe for a vegetarian or diet menu. Perfect for Lent! You can use any mushrooms: champignons, oyster mushrooms, honey mushrooms, etc.

Tomato paste and noodle soup - ingredients:

• Champignons - 150 g;
• Noodles - 100 g;
• Tomato paste - 1 tbsp. l.;
• Garlic - 3 teeth;
• Spices - to taste;
• Parsley - 1 bunch.

How to make soup with tomato paste and noodles?

Place the pan on low heat, pour in vegetable oil for frying. Peel the garlic and chop finely. Place chopped garlic and tomato paste into a hot saucepan. Fry everything for about 7 minutes. Stir constantly so that it doesn't burn.

Pour water into the pan and stir the mixture. Turn up the heat so that the water boils.

Wash the mushrooms thoroughly with cold water. We cut into plates, evenly, but not too thin. Throw the champignons into the soup. Cook for 10 minutes.

Then add noodles, salt and spices to taste. Cook for a few more minutes until the noodles are cooked.

Add finely chopped parsley.

The soup is ready! Pour into plates and serve.

Bon appetit!

Tomato paste soup is a fragrant, tasty first course that everyone will love.

Tomato paste gives any soup a bright color, a new interesting taste and a delicious rich aroma.

Soup with tomato paste - general principles of preparation

With tomato paste you can prepare any well-known and little-known soups: from simple noodles to complex kharcho, gazpacho and other first courses.

Basically, tomato paste is fried, but there are also recipes where this ingredient is placed directly into the broth.

Soups can be meat, vegetable, with the addition of cereals, pasta, and vegetables. Tomato paste goes well with any product.

Having added this ingredient at least once to any soup, be it a long-time favorite or not so popular in your family, you will no longer be able to do without this product in the kitchen. It changes the taste of dishes so much, making it aromatic and truly richly tasty.

Try it yourself.

Recipe 1: Rice soup with tomato paste

Ingredients:

300-500 grams of meat on the bone;

150 grams of rice;

Sweet peppers, onions, carrots - one piece each;

50 grams of tomato paste;

Three medium potato tubers;

Two liters of water;

Garlic and herbs to taste;

Salt, spices, laurel leaves.

Cooking method:

1. Place the washed meat in a pan of water and bring to a boil. Skim off the foam, add salt, and simmer until tender for about an hour.

2. Remove the meat and cool, separate the meat from the bones, cut the meat into medium cubes, and strain the broth.

3. Rinse the rice, put the cereal in the broth. Cook for 5-7 minutes.

4. Peel the potatoes and cut into medium cubes, add to the cereal. Cook everything together for 10 minutes.

5. While the rice and potatoes are cooking, make a fry of chopped onions, grated carrots and finely chopped bell peppers.

6. To do this, place the vegetables in hot oil in a frying pan, add salt and spices to taste. Fry, stirring, for 7-10 minutes until the vegetables become soft and acquire an appetizing blush.

7. Add chopped garlic and tomato paste to the fry, simmer for about 5 minutes.

8. Add pieces of meat and aromatic frying to the prepared cereal and potatoes, stir.

9. Add laurel leaves and chopped herbs, cook after boiling for another 5 minutes, turn off the heat.

10. Let the soup sit for 10 minutes before serving.

Recipe 2: Lagman soup with tomato paste

Ingredients:

600 grams of lamb or any other meat;

A kilogram of flour;

One egg;

Two onions;

Two sweet peppers;

Celery stalk;

Fleshy tomato;

100 grams of fresh green beans;

140 grams of tomato paste;

4 cloves of garlic;

Green onions, parsley;

Ground paprika, anise;

Coriander seeds;

Water or broth;

200 ml vegetable oil.

Cooking method:

1. First of all, prepare the lagman. To do this, pour half a tablespoon of salt into one and a half glasses of water. Sift flour into a large bowl and add egg. Stirring gently, add water and salt to the flour mixture, knead a dough that is not too stiff, but not soft, elastic. Cover the dough with a towel or film and set aside for a couple of hours.

2. Divide the rested dough into several pieces. Grease each piece with vegetable oil and roll into a rope. As soon as the width of the rope reaches half a centimeter, stretch the ropes even further by passing them between your fingers. Having achieved the minimum width, place the “ropes” in a spiral on a plate. Set aside to dry for 10-15 minutes.

3. Pass the seized noodles between your fingers several more times, so that their thickness does not exceed 2-3 mm.

4. Wash the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.

5. Peel the onion and cut into large cubes, do the same with sweet pepper and celery. Chop the garlic, remove the skin from the tomatoes, cut the pulp into cubes. If the beans are large, cut them into several pieces.

6. Place the prepared vegetables over the meat. First the onions, as soon as they acquire a golden color - tomatoes and garlic.

7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid and simmer over low heat for 1.5 hours.

8. 20 minutes before the end, add sweet peppers, celery, and beans to the lamb. Sprinkle all ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want the soup with tomato paste. For medium thickness, pour in about a liter of liquid.

9. Place the noodles in small portions in a sieve, dip them in boiling salted water, then drain in a colander and rinse with cold water. Repeat the procedure until all the noodles are gone.

10. Place the finished noodles in a deep plate, fill with aromatic meat with vegetables and tomato sauce, garnish with chopped herbs and green onions. Serve hot.

Recipe 3: Cold Gazpacho soup with tomato paste and tarragon

Ingredients:

Half a kilo of tomatoes;

50 grams of tomato paste;

600 ml tomato juice;

Two medium fresh cucumbers;

Two cloves of garlic;

Bulb;

Large sweet red pepper;

50 ml wine vinegar;

Half a lemon;

Salt, cayenne pepper;

Two spoons of fresh tarragon;

50 ml olive oil.

Cooking method:

1. Cut the washed tomatoes and cucumbers into small cubes.

2. Chop the peeled onion and cut the pepper into strips.

3. Place the prepared vegetables, garlic, olive oil, chopped tarragon and tomato paste into a blender bowl. Puree all ingredients without achieving homogeneity. If small pieces remain, the tomato paste soup will be more interesting.

4. Pour the mixture into another container, add tomato juice, freshly squeezed lemon juice, and vinegar. Add salt and cayenne pepper to taste.

5. Let the soup brew for 2-3 hours in the refrigerator, taste it before serving, and add spices if necessary.

6. Serve garnished with fresh vegetables.

Recipe 4: Soup with tomato paste Solyanka meat

Ingredients:

400-500 grams of beef;

Four sausages;

250 g boiled sausage;

200 g ham;

Three pickled cucumbers;

Bulb;

300 grams of olives;

Oil for frying;

60 grams of tomato paste;

Parsley leaves;

Salt, pepper mixture;

Cooking method:

1. Cook aromatic broth from the washed meat, adding salt, laurel leaves and pepper.

2. Remove the meat, cool, and strain the broth.

3. Cut all meat ingredients into strips: sausage, beef, ham, sausages.

4. In heated oil, fry the onion cubes until soft, add tomato paste and grated cucumbers. Add chopped parsley and simmer for 10 minutes.

5. Place the roast into the broth and bring to a boil.

6. Add sausages and meat, after boiling again, add olives to the soup, adding the brine in which they were located.

7. Bring the soup to a boil and immediately turn off.

8. Serve with sour cream, fresh herbs and lemon wedges.

Recipe 5: Chicken Kharcho tomato paste soup

Ingredients:

500 grams of chicken fillet;

50 grams of rice;

2-4 cloves of garlic;

Bulb;

100 grams of tomato paste;

Salt, pepper;

Vegetable oil;

Fresh cilantro;

Suneli hops, laurel leaves.

Cooking method:

1. Boil chicken broth.

2. Remove the fillet and add thoroughly washed rice to the broth. Cook after boiling over low heat for 10 minutes.

3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid and simmer for 4-6 minutes.

4. Add chicken fillet cut into strips and fried tomatoes to the rice, cook everything together for 5-7 minutes.

5. Add chopped garlic, chopped cilantro, salt, laurel, suneli hops, and pepper to the soup.

6. After 5 minutes, turn off the gas.

Recipe 6: Borscht soup with tomato paste

Ingredients:

Half a kilo of meat;

Carrot;

200-300 grams of white cabbage;

Garlic to taste;

3-4 potatoes;

30 grams of tomato paste;

Salt, pepper;

Sour cream and herbs for serving.

Cooking method:

1. Rinse the meat (beef or pork with streaks of fat), put it in a saucepan, add two liters of water.

2. As soon as the water boils, add salt, skim off the foam, and cook the meat until cooked.

3. Remove the finished meat and cut into pieces.

4. Place diced potatoes and meat into the strained broth. After 5 minutes, add the cabbage shredded into thin strips.

5. Chop peeled onions, beets and carrots. You can cut the vegetables into thin strips or grate them on a coarse grater. Place them in hot oil, fry until golden, add tomato paste, simmer until completely softened - about 10 minutes.

6. As soon as the cabbage is cooked, add the aromatic tomato sauce into the broth. Simmer for 5 minutes, turn off the gas.

7. Add chopped garlic and fresh herbs to the prepared soup, add salt if necessary.

8. Serve hot tomato paste soup with sour cream.

Recipe 7: Soup with tomato paste, beans and chicken

Ingredients:

200-300 grams of chicken meat;

Can of red beans;

Two sweet peppers;

100 grams of tomato paste;

Large carrots;

Salt, vegetable oil.

Cooking method:

1. Cut the chicken into small pieces, place in hot oil, and fry until the meat is set, about 2-4 minutes.

2. Add chopped peppers and coarsely grated carrots to the chicken. Add salt and fry for about 10 minutes.

3. Add tomato paste, beans from a can, a little water (a third of a glass), simmer for about 3-4 minutes.

4. Boil 1.5-2 liters of water in a saucepan, add a little salt, and add all the fried ingredients. For taste, you can dissolve a bouillon cube in water, only then you need to add salt with caution so as not to oversalt the dish.

5. As soon as the broth boils again, stir everything and remove the pan from the heat.

Recipe 8: Soup with tomato paste, meatballs and vermicelli

Ingredients:

300 grams of minced meat;

2.5 liters of broth;

Two onions;

Three tomatoes;

200 ml cream;

Ground red pepper, thyme,

Salt, bay leaves;

60 grams of tomato paste;

100 grams of thin vermicelli;

Fresh parsley.

Cooking method:

1. Pour the broth into the pan, add a bay leaf, peeled but not chopped onions, some red pepper and thyme. Add salt to taste, cook for 10-15 minutes.

2. Form neat small meatballs from the well-mixed minced meat, place them in the boiling broth, after removing the onion from there.

3. After 5 minutes, add the diced tomato and tomato paste, mix thoroughly. Cook for 8-10 minutes.

4. Add the web and once it sets after 1-2 minutes, turn off the gas.

5. Serve sprinkled with chopped parsley leaves and stir in warm cream.

Tomato paste soup - tricks and secrets

Choose only high-quality ingredients for preparing soups, because the taste and appearance of the dish depend on the quality of the original product.

Buy tomato paste from trusted manufacturers, or you can prepare this ingredient yourself.

Use various spices and fresh or dried herbs to add a special taste and aroma.

Fry pasta with tomato paste.

How to fry pasta with tomato paste

Products
Pasta - 200 grams
Tomato paste - 3 tablespoons
Vegetable oil - 1 tablespoon
Black pepper - half a teaspoon
Dill - 1 teaspoon
Salt - 2 teaspoons
Water - 2 liters

How to fry pasta with tomato paste
Pour 2 liters of water into a saucepan. Place the pan on the fire, add a teaspoon of salt. Bring water to a boil, add 1 tablespoon of oil and add pasta. Cook pasta according to time. After the cooking time has passed, place the pasta in a colander and wait for the water to drain (for effect, you can shake the colander over the sink). Wash the dill, dry and finely chop.
Heat a frying pan over low heat, pour in 1 tablespoon of vegetable oil. Add tomato paste, salt and pepper, mix well. Add pasta to pasta and fry for another 3 minutes. When serving, sprinkle with chopped dill.

Fkusnofacts

Pasta with tomato paste is combined with herbs - fresh and dried dill, parsley, basil; and seasonings - rosemary, thyme, cumin, oregano, oregano.

Pasta with tomato paste goes well with garlic (and/or onions) - in order to add garlic and onions to the dish, you need to peel, cut them and fry them in a frying pan for three minutes before adding the tomato paste.

Ready pasta with tomato paste can be sprinkled with grated cheese or finely chopped fetax.

When cooking pasta with tomato paste, you can add 1 tablespoon of sour cream (along with the tomato paste).