Soup with vermicelli and stew

First of all, boil the water.
Peel the potatoes and cut them into small cubes or cubes (as you prefer). The larger the potatoes are cut, the longer it will take you to cook them. I recommend cutting cubes about 1cm* 1cm in size.
Add potatoes to boiling water, reduce the heat to medium and cook under a closed lid until ready.
At this time, we will prepare the rest of the products and make a roast.
Peel onions and carrots.
Cut the onion into half rings or feathers. Carrots can be grated on a coarse grater, or finely chopped.
Heat vegetable oil in a frying pan. Fry the onion and carrot over medium heat until soft, stirring occasionally. It will take about 5 minutes.

We will disassemble the stew into pieces, or divide it into fragments using a kitchen knife.
Peel the garlic and chop it finely, or pass it through the press.
Wash the young green onion and dill and cut it small.

When the potatoes are ready, we will make the fire to the maximum. We will send stewed meat into a saucepan, followed by frying and vermicelli. Mix everything well. This is necessary so that the vermicelli does not stick together into one big lump.

After boiling, reduce the heat a little, send garlic and bay leaf to the soup. Leave on the stove for 2-3 minutes. At this stage, we will try the soup with salt, usually the soup becomes salty from the stew, if this is not enough, then we will add salt to taste.

At the end of cooking, we will make the fire again to the maximum, add the greens and after boiling, remove the soup from the stove. Let it brew under the lid for about 5 minutes. This time is enough for the soup to become more saturated and delicious, and the vermicelli "reached" the desired state.

Before serving, sprinkle the soup with fragrant or ground black pepper to taste.

To prepare this dish, you can use any stew: chicken, pork or beef, duck or goose.Vermicelli is best used in hard varieties, it retains its shape better and does not boil.
It is better to cook soup "at one time", since after each boiling or heating there is a risk that the noodles will swell or the soup will turn into porridge.

Bon appetit!