Traditional recipes

Tomato soup with dumplings

Tomato soup with dumplings

A very light and good soup, which Ina made me want :).

  • 2 small onions
  • 3 carrots
  • 1 parsnip
  • 1 piece celery
  • 1 bell pepper
  • 1 can of tomatoes in broth (800 g)
  • 1 bay leaf
  • 2 eggs
  • 1 tablespoon oil
  • 8 tablespoons gray
  • salt pepper

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Tomato soup with dumplings:

We clean the vegetables, cut them and boil them in salted water. Pass the tomatoes until the vegetables are cooked.

Remove the vegetables with a spatula and pass them in a blender. We add them back to the soup together with the mashed tomatoes and the bay leaf.


We then deal with dumplings. Beat the egg whites with a pinch of salt. Mix the yolks well with a tablespoon of oil and then put them over the egg white foam. Mix lightly.

Put the semolina in the rain over the eggs and mix gently to incorporate. Add more salt and pepper.

Turn the heat to low and add a cup of cold water.

With a wet spoon we form the dumplings that we dip in the soup. Let it simmer for ~ 20 minutes, until the dumplings are soft (I let them boil for a while, for a well-known reason, namely, Dragos :))).

Season with salt and add chopped green parsley.

Serve hot.


Method of preparation

The vegetables are washed, cleaned, finely chopped (cubes or thin strips as appropriate) and put to simmer or boil in cold water. You can keep the boiled vegetables in the soup or you can pass it and use only the pasta obtained.

The tomatoes are washed, scalded for about 1 minute and left to cool. After they have cooled, peel them, pass them very well (through a sieve, blender or mixer) and add them over the already cooked vegetables or mix with the puree obtained. by passing the vegetables, season with salt, pepper, add finely chopped garlic, tomato juice and let it boil together. If necessary, you can add a little boiled water. When it starts to boil, let it simmer, add a few tablespoons of cold water to the soup and start with a teaspoon of the dumpling composition. Before taking the composition, moisten the teaspoon with cold water.

Composition of dumplings: 2 eggs, a pinch of salt, a little pepper and enough semolina to come out like a mayonnaise. You can add a knife tip of baking powder (they will grow nicely and will be very soft).
When the dumplings are cooked, add green parsley and finely chopped green tarragon and turn off the heat.
Serve cold. Good appetite.


Tomato soup with dumplings

& # 39Mnasearaaaa & # 33 & # 33 & # 33 Enjoy a late dinner with tomato and dumpling soup. It is a simple recipe and I am convinced that many of you do it, but if I still played with the device besides tomatoes and peppers, I said to post it.

So, have mercy that I have emotions

Soup:
about 4-5 l of water
1 kg of tomatoes
1 can of red peeled juice
2 carrots
2 thick slices of celery
celery leaves (don't look for them in the picture)
2 onions
2 bell peppers
1 large potato
2 tablespoons olive oil
salt / pepper (I put a lot of pepper, I'm fooling myself with a gulash)

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 (some whole than others).
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. it depends on my mood:

After the tomatoes cooled, I peeled and mixed their pulp together with the canned ones.
In the summer I only put fresh tomatoes but now I haven't had enough:

I put the "tomato pulps" in the strainer and turned with conviction until what was left was only the slightly dry, squeezed, weakened core:



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:

This is the moment of maximum tension (for me) when I start to say "dumpling":

Gray dumpling:
2 eggs
7 tablespoons gray
1 teaspoon starch (don't look for it in pictures)
1 tablespoon oil
1 vf salt

I tapped the egg whites to make them sticky:

I added the rubbed yolks with salt powder and 1 tablespoon of oil:

and I poured the semolina mixed with the teaspoon of starch into the rain, stirring lightly from the bottom up through the outside of the & quotaluat & quot. you know, talk-talk:

until it begins 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 like this on low heat for about 5-7 minutes then I twisted them lightly, I left them for a few more minutes, I stopped the fire and I put the lid on to inflate the dances:

And that's it
Tomato soup (and especially the one made by my grandmother) is my favorite. with dumplings, without dumplings, with noodles, without, only with or without many potatoes. I would eat at any time, especially cold.


Tomato soup with dumplings

& # 39Mnasearaaaa & # 33 & # 33 & # 33 Enjoy a late dinner with tomato and dumpling soup. It is a simple recipe and I am convinced that many of you do it, but if I kept playing with the device besides tomatoes and peppers, I said to post it.

So, have mercy that I have emotions

Soup:
about 4-5 l of water
1 kg tomatoes
1 can of red peeled juice
2 carrots
2 thick slices of celery
celery leaves (don't look for them in the picture)
2 onions
2 bell peppers
1 large potato
2 tablespoons olive oil
salt / pepper (I put a lot of pepper, I'm fooling myself with a gulash)

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 (some whole than others).
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. it depends on my mood:

After the tomatoes cooled, I peeled and mixed their pulp together with the canned ones.
In summer I only put fresh tomatoes but now I haven't had enough:

I put the "tomato pulps" in the strainer and turned with conviction until what was left was only the slightly dry, squeezed, weakened core:



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:

This is the moment of maximum tension (for me) when I start to say "dumpling":

Gray dumpling:
2 eggs
7 tablespoons gray
1 teaspoon starch (don't look for it in pictures)
1 tablespoon oil
1 vf salt

I tapped the egg whites to make them sticky:

I added the rubbed yolks with salt powder and 1 tablespoon of oil:

and I poured the semolina mixed with the teaspoon of starch into the rain, stirring lightly from the bottom up through the outside of the & quotaluat & quot. you know, talk-talk:

until it begins 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 like this on low heat for about 5-7 minutes then I twisted them slightly, I left them for a few more minutes, I stopped the fire and I put the lid on to inflate the dances:

And that's it
Tomato soup (and especially the one made by my grandmother) is my favorite. with dumplings, without dumplings, with noodles, without, only with or without many potatoes. I would eat at any time, especially cold.


Method of preparation

The vegetables are washed, cleaned, finely chopped (cubes or thin strips as appropriate) and put to simmer or boil in cold water. You can keep the boiled vegetables in the soup or you can pass it and use only the pasta obtained.

The tomatoes are washed, scalded for about 1 minute and left to cool. After they have cooled, peel them, pass them very well (through a sieve, blender or mixer) and add them over the already cooked vegetables or mix with the puree obtained. by passing the vegetables, season with salt, pepper, add finely chopped garlic, tomato juice and let it boil together. If necessary, you can add a little boiled water. When it starts to boil, let it simmer, add a few tablespoons of cold water to the soup and start with a teaspoon of the dumpling composition. Before taking the composition, moisten the teaspoon with cold water.

Composition of dumplings: 2 eggs, a pinch of salt, a little pepper and semolina to come out like a mayonnaise. You can add a knife tip of baking powder (they will grow nicely and will be very soft).
When the dumplings are cooked, add green parsley and finely chopped green tarragon and turn off the heat.
Serve cold. Good appetite.


& # 8211 500 gr tomatoes
& # 8211 2 peeled red boxes
& # 8211 1 onion
& # 8211 1 carrot
& # 8211 1 telina
& # 8211 1 cup semolina
& # 8211 3 eggs
& # 8211 3 tablespoons oil
& # 8211 pepper, salt
& # 8211 leustean verde

We cook the tomatoes for a few minutes so we can clean their skins. We cut them into cubes.
Cut the carrots, celery and onion into cubes.
Put the carrots, celery and onion to harden. Then add the tomatoes and tomatoes from the box.
Put about 4 liters of water and let the vegetables boil well.
In the meantime we make the dumplings. Separate the egg white from the yolk. Beat the egg whites well with a pinch of salt. When it has become fluffy, add the yolk, then the semolina in the rain. Season with pepper.
When the vegetables are well cooked, put the pot on the fire. I strained the soup. The resulting vegetable is passed through a strainer or mixed in a blender until it becomes a paste.
Put the pot on the fire and add the mashed vegetables.
They are made with a spoonful of dumplings that are put in the soup. Let the semolina boil well.
At the end, add the green larch.

Try this video recipe too


& # 8211 500 gr tomatoes
& # 8211 2 peeled red boxes
& # 8211 1 onion
& # 8211 1 carrot
& # 8211 1 telina
& # 8211 1 cup semolina
& # 8211 3 eggs
& # 8211 3 tablespoons oil
& # 8211 pepper, salt
& # 8211 leustean verde

We cook the tomatoes for a few minutes so we can clean their skins. We cut them into cubes.
Cut the carrots, celery and onion into cubes.
Put the carrots, celery and onion to harden. Then add the tomatoes and tomatoes from the box.
Put about 4 liters of water and let the vegetables boil well.
In the meantime we make the dumplings. Separate the egg white from the yolk. Beat the egg whites well with a pinch of salt. When it has become fluffy, add the yolk, then the semolina in the rain. Season with pepper.
When the vegetables are well cooked, put the pot on the fire. I strained the soup. The resulting vegetable is passed through a strainer or mixed in a blender until it becomes a paste.
Put the pot on the fire and add the mashed vegetables.
They are made with a spoonful of dumplings that are put in the soup. Let the semolina boil well.
At the end, add the green larch.

Try this video recipe too


Method of preparation

The vegetables are washed, cleaned, finely chopped (cubes or thin strips as appropriate) and put to simmer or boil in cold water. You can keep the boiled vegetables in the soup or you can pass it and use only the pasta obtained.

The tomatoes are washed, scalded for about 1 minute and left to cool. After they have cooled, peel them, pass them very well (through a sieve, blender or mixer) and add them over the already cooked vegetables or mix with the puree obtained. by adding the vegetables, season with salt, pepper, add the finely chopped garlic, tomato juice and let it boil together. If necessary, you can add a little boiled water. When it starts to boil, let it simmer, add a few tablespoons of cold water to the soup and start adding the teaspoon of the dumpling composition. Before taking the composition, moisten the teaspoon with cold water.

Composition of dumplings: 2 eggs, a pinch of salt, a little pepper and enough semolina to come out like a mayonnaise. You can add a knife tip of baking powder (they will grow nicely and will be very soft).
When the dumplings are cooked, add green parsley and finely chopped green tarragon and turn off the heat.
Serve cold. Good appetite.


Method of preparation

The vegetables are washed, cleaned, finely chopped (cubes or thin strips as appropriate) and put to simmer or boil in cold water. You can keep the boiled vegetables in the soup or you can pass it and use only the pasta obtained.

The tomatoes are washed, scalded for about 1 minute and left to cool. After they have cooled, peel them, pass them very well (through a sieve, blender or mixer) and add them over the already cooked vegetables or mix with the puree obtained. by adding the vegetables, season with salt, pepper, add the finely chopped garlic, tomato juice and let it boil together. If necessary, you can add a little boiled water. When it starts to boil, let it simmer, add a few tablespoons of cold water to the soup and start with a teaspoon of the dumpling composition. Before taking the composition, moisten the teaspoon with cold water.

Composition of dumplings: 2 eggs, a pinch of salt, a little pepper and semolina to come out like a mayonnaise. You can add a knife tip of baking powder (they will grow nicely and will be very soft).
When the dumplings are cooked, add green parsley and finely chopped green tarragon and turn off the heat.
Serve cold. Good appetite.


- 500 gr tomatoes
- 2 peeled red boxes
- 1 onion
- 1 carrot
- 1 celery
- 1 cup of semolina
- 3 eggs
- 3 tablespoons oil
- pepper, salt
- green Lovage

We cook the tomatoes for a few minutes so we can clean their skins. We cut them into cubes.
Cut the carrots, celery and onion into cubes.
Put the carrots, celery and onion to harden. Then add the tomatoes and tomatoes from the box.
Put about 4 liters of water and let the vegetables boil well.
In the meantime we make the dumplings. Separate the egg white from the yolk. Beat the egg whites well with a pinch of salt. When it has become fluffy, add the yolk, then the semolina in the rain. Season with pepper.
When the vegetables are well cooked, put the pot on the fire. I strained the soup. The resulting vegetable is passed through a strainer or mixed in a blender until it becomes a paste.
Put the pot on the fire and add the mashed vegetables.
They are made with a spoonful of dumplings that are put in the soup. Let the semolina boil well.
At the end, add the green larch.

Try this video recipe too


& # 8211 500 gr tomatoes
& # 8211 2 peeled red boxes
& # 8211 1 onion
& # 8211 1 carrot
& # 8211 1 telina
& # 8211 1 cup semolina
& # 8211 3 eggs
& # 8211 3 tablespoons oil
& # 8211 pepper, salt
& # 8211 leustean verde

We cook the tomatoes for a few minutes so we can clean their skins. We cut them into cubes.
Cut the carrots, celery and onion into cubes.
Put the carrots, celery and onion to harden. Then add the tomatoes and tomatoes from the box.
Put about 4 liters of water and let the vegetables boil well.
In the meantime we make the dumplings. Separate the egg white from the yolk. Beat the egg whites well with a pinch of salt. When it has become fluffy, add the yolk, then the semolina in the rain. Season with pepper.
When the vegetables are well cooked, put the pot on the fire. I strained the soup. The resulting vegetable is passed through a strainer or mixed in a blender until it becomes a paste.
Put the pot on the fire and add the mashed vegetables.
They are made with a spoonful of dumplings that are put in the soup. Let the semolina boil well.
At the end, add the green larch.

Try this video recipe too


Video: Veg Dumpling soup. vegetable momos with tamato soup. vegetable momo. tamato soup (January 2022).