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Tomato soup with dumplings

Tomato soup with dumplings

Soup:

Cut the vegetables into cubes of whatever size you want and put them in a pot with the lion, heat them a little, then pour 1.5.2 l of water, salt and pepper and let them boil until the vegetables are soft. When the vegetables are cooked, put them in a blender and strain them, put them back in the soup. Peel a squash, grate it and squeeze the juice. Boil the soup for 10 minutes.

Galuste:

Beat the eggs with a pinch of salt, then add the oil and mix. The gray is added gradually until we obtain a suitable hard composition.

Turn on the heat and with the help of a spoon passed through the water, take it out of the composition and put it in the soup. Wait a minute to see if it crumbles or stays whole. If the dumpling does not remain whole, leave the composition a little longer and it will harden on its own. After you finish putting the dumplings, put a cup of cold water over them and cover with a lid.

Boil the soup until the dumplings are cooked (you have to enter the fork in the middle of a dumpling or cut it in half and see if the middle is done).

Season to taste and season with chopped parsley / larch.


Soup of the day & # 8211 tomato soup

I'm a big fan of tomato soup, in whatever form it is. The images below will prove this again and will probably contribute an idea to one of your meals in the coming days.

For four servings I used about 500 grams of large, fatty and relatively juicy tomatoes and a few cherry tomatoes, sweet and fragrant. I washed them, took out the stalks, cut them into large pieces and put them in a small pot. I sprinkled salt and pepper on them and for flavor I brought a sprig of basil.

I put a liter of water over the tomatoes and put the pot on the fire.

I let it boil until the tomatoes are completely softened.

I crushed the tomatoes with the blender.

I sprinkled with extra virgin olive oil.

I put some croutons in the soup.


First of all, I scalded the tomatoes for 2-3 minutes so that they can be easily peeled. I let the tomatoes cool and in the meantime I boiled the vegetables


.I usually take the peppers and onions out of the tomato soup at the end, sometimes even a part of the celery, other times I mix them all in the soup. After the tomatoes cooled, I peeled them and mixed the pulp together with the canned ones. I put the tomatoes in a strainer and turned with conviction until only the core remained, somewhat dry, squeezed, weak. I checked that the potato was not raw (it was slightly boiled) and I added the tomato juice to the vegetable soup. I let the vegetables boil, to socialize with the juice. And before I put the dumplings I took them out.


I whipped the egg whites to make them sticky. I added the rubbed yolks with a pinch of salt and 1 tablespoon of oil. I poured the semolina mixed with the teaspoon of starch in the rain, stirring very lightly from the bottom up through the outside of the "quotaluat" until it starts to take on a sponge texture and comes off easily from the walls of the vessel. I left the small fire on the soup and put the dumplings. I left them on low heat for about 5-7 minutes then I twisted them lightly, I left them for a few more minutes, I turned off the fire and put the lid on to swell the dumplings.
Serve hot, possibly with sour cream.


Soup of the day & # 8211 tomato soup

I'm a big fan of tomato soup, in whatever form it is. The images below will prove this again and will probably contribute an idea to one of your meals in the coming days.

For four servings I used about 500 grams of large, fatty and relatively juicy tomatoes and a few cherry tomatoes, sweet and fragrant. I washed them, took out the stalks, cut them into large pieces and put them in a small pot. I sprinkled salt and pepper on them and for flavor I brought a sprig of basil.

I put a liter of water over the tomatoes and put the pot on the fire.

I let it boil until the tomatoes are completely softened.

I crushed the tomatoes with the blender.

I sprinkled with extra virgin olive oil.

I put some croutons in the soup.


How to make semolina dumplings

  1. Separate the egg whites from the yolks.
  2. Beat the egg whites well, with a whisk or a mixer, until a hard foam forms, which does not flow from the plate if you turn it upside down.
  3. Then slowly incorporate the yolks into the foam, stirring carefully. Now it's time to add salt.
  4. Add the semolina in the rain and make sure it doesn't form lumps when you mix.
  5. The dumpling composition should have a sufficiently thick consistency at the end.
  6. When it's time to put them in the soup with a spoon, be sure to wet the spoon with water or a little soup first.
  7. Take a tablespoon of the composition and dip it in the soup. Do this until you finish composing.
  8. Let the dumplings boil for a few seconds. Immediately after, pour a cup of ice-cold water over the dumplings to make sure they are as fluffy as possible.

Therefore, fluffy semolina dumplings can be easily obtained without adding baking soda, baking powder or other additives. A few little tricks and we'll get the best soup dumplings.

Here's how to make the best chicken soup with dumplings


Video: Grilled Cheese u0026 Tomato Soup Dumplings (December 2021).