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Bring water to a boil, clean the vegetables, wash and cut (potatoes and onions - diced, carrot and celery). Add oil and salt to taste.
Let the vegetables boil, and when they are almost cooked, add the tomato juice.
Meanwhile, prepare the dumpling dough. Break eggs and beat like an omelet. Put salt and then semolina in the rain, mix until the semolina is well incorporated. Take a teaspoon of the composition and add it to the soup, being careful not to spread it in the soup. Do this until you finish the composition. Lower the heat. When the dumplings are cooked, add the greens and set aside.
They are served with great appetite!
Roast the tomatoes so that they can be peeled more easily. After they have cooled, peel and mix the pulp together with the canned ones. Put the tomato puff in a strainer and grind until only the core remains.
Put the vegetables to boil in a larger pot, and when the potato is almost cooked, add the tomato juice. Before putting the dumplings in the soup, remove the vegetables. For the dumplings, beat the egg white, then add the rubbed yolks with salt and 1 tablespoon of oil. Pour the semolina, in the rain, mixed with a teaspoon of starch, stirring gently from bottom to top through the outside of the & quotaluat & quot. This will be done until the composition begins to take on a sponge texture and comes off easily from the walls of the vessel. Leave the low heat on the soup and put the dumplings.
Leave it on low heat for about 5-7 minutes, then turn it slightly and leave it for a few more minutes to swell.
Tomato soup can be served without dumplings, with noodles, only with potatoes or simply with thyme and ice.
Method of preparation
Put cold water in a pot and add the washed chicken breast. Bring to the boil and froth as many times as needed. When it stops foaming, put the cleaned and notched onion and celery. Bring to the boil over low heat.
The carrot is cleaned and put on the grater with large holes. Heat the oil in a saucepan and add the carrot. Cook for a few minutes, stirring constantly so as not to burn. Pour the carrot into the pot and continue to boil.
The tomatoes are washed and scalded for a few seconds so that they can be easily peeled. Cut into cubes and put in the pot. Add salt to taste. Leave it to boil for a few more minutes.
Remove onion, celery and meat. Strain the soup and mix what is left in the sieve with a spoon to leave only the tomato seeds.
Put the pot on the fire again, pour the broth, add the salt and let it boil for a few more minutes.
Meanwhile, prepare the dumplings. Beat eggs with a fork with a pinch of salt and oil then pour the semolina in the rain, stirring gently until you get a composition not very thick, but not to flow.
Take a large saucepan, put salted water to boil and when the water starts to boil, make a small fire and with the help of a spoon take it out of the composition (about half a spoon) and put it in water. Let it boil slowly, turning them from side to side. When they are ready, take them out on a plate with foamer.
Then transfer the dumplings to the pot of tomato soup, let them boil together, then turn off the heat and add the green parsley and celery leaf.
Look, only now have I tried the tomato soup recipe. I knew it a long time ago, my mother cooked it when I was little but it never crossed my mind to try it until now. Very good, sour and fragrant, plus it is made quickly.
- 3 tomatoes
- 1/2 gogosar
- 1/2 onion
- 1 carrot
- 1 small parsley root
- 1/4 celery
- 200ml broth
- a little basil
- 1 bay leaf
- 2-3 cloves of garlic (optional)
We wash all the vegetables, clean them and cut them into slices.
Boil them in 1.5 l of salted water and bay leaf.
When they are cooked, add the broth and let it boil for a few more minutes.
Now either we take out the vegetables and pass them with the vertical blender and add them back to the soup (that's what I did, that is, I mixed everything) or use them for another meal.
Add a little basil and crushed garlic well.
For the dumplings, beat the eggs with a little salt, then gradually add the semolina until you get a softer dough. We put 1 l of boiling water in a pot with a little salt and when the water boils we take a little of the composition with a spoon and put it in the pot to boil.
Serve the soup with semolina dumplings.
You can boil pasta in soup or rice but with dumplings I say it's tastier.
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Ingredients Cold tomato soup with urda dumplings
Cold tomato soup
1.5 kg ripe tomatoes
1 small red onion (about 30 gr)
1 clove of garlic
4-5 tablespoons olive oil (flavored, fruity)
1 tablespoon sherry vinegar / sherry
1 teaspoon sugar
salt, black pepper
250 gr urda
1 egg yolk
50 gr aromatic parmesan
15 gr white flour
salt, black pepper