Traditional recipes

Tomato soup with omelette

Tomato soup with omelette

Clean the roots (carrots, parsley and celery), wash, cut and boil with 3 liters of cold water. When foam forms, it is collected and discarded. Top up with warm water, when appropriate.

Mix the scrambled eggs with; salt, pepper, paprika and pour the composition into a heat-resistant tray, lined with baking paper. Put the tray in the oven, over medium heat, until the omelette is cooked and browned. Then take it out of the oven, let it cool a bit and then cut it into cubes.

Peel the onions, wash, cut (not necessarily very small) and cook over low heat in enough oil. Wash the tomatoes, cut into cubes and fry in the pan with onions. Leave the pan on the fire until the liquid left by the tomatoes decreases a little, then add it to the pot with the roots, when they are almost cooked.

Peel the garlic, wash and cut into small pieces.

Choose the rice, wash it in some water and put it to boil. When it is almost ready, strain it, rinse it and leave it to stand, drained.

Add to the soup pot: finely chopped garlic, rice and tomato juice. After another boil, season with: salt, pepper and oregano, add the omelet cubes and after another 3-4 minutes, you can take the pot off the heat. Sprinkle with chopped parsley, put the lid on and after 10 minutes of "rest", you can serve the soup.

Video: Tomato Egg Soup Recipe. Simple Tomato Soup. Toasted (November 2021).