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Tomato soup with Bavarian dumplings

Tomato soup with Bavarian dumplings


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First we prepare the dumplings.

We break the buns into smaller pieces and put them in a bowl.

Finely chop the donuts and add it over the pieces of buns.

Heat the oil together with the butter and heat the chopped onion until it becomes translucent, then add everything over the ingredients in the bowl.

Add the finely chopped parsley.

Mix the eggs well with a pinch of salt, add the milk and put the resulting mixture on top of the other ingredients.

Mix the composition well, by hand, then add pepper, nutmeg and salt to taste and finally, gradually, the breadcrumbs, stirring constantly, until you get a homogeneous paste.

With our hands soaked in water, we form dumplings the size of a ping pong ball.

We put water with a little salt to boil, and when it reaches the boiling point, we dip the dumplings in it.

Let them boil until they rise to the surface of the water, then turn off the heat.

For the tomato soup, chop the onion scales and sauté it in oil and a little juice from the dumplings.

Let the onion cook well, dripping from time to time with the juice.

We put the peeled tomatoes in the robot together with the juice they were in and mix them well, then we add them over the well-penetrated onion.

We let them boil, then we taste them and season them with spices.

I put a spice powder, mix well, let it boil and taste, then I add more or no spices.

Peel the garlic and pass it through the press, then add it over the tomato sauce and after a few minutes add the dumplings and the water in which they boiled, as well as the finely chopped basil leaves.

Leave the pot on the fire for 5-10 minutes, then turn off the heat and add the chopped parsley.




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 the bottom up through the outside of the "quotaluat". 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.


The water is boiled in a 4-5 l pot. When the water boils, add the vegetables, cleaned and washed, then cut into cubes. After the vegetables are cooked, add the mashed tomatoes, salt and noodles. Let it boil for another 10 minutes then add the greens.

Necessary ingredients

  • 2 carrots
  • 1 patrol
  • an onion
  • 0.5 l of tomato juice
  • 30 gr. butter or oil
  • 20 gr. rice
  • parsley and celery leaves
  • salt

Method of preparation

Grate the vegetables and onions on a grater with large holes and cook for 2 minutes in butter or oil. Extinguish with 1.5 l of hot water and add a teaspoon of salt. After 30-40 minutes, when the vegetables are cooked, add the rice and let it boil for another 30 minutes. Add the tomato juice, let it boil for a few minutes, then adjust the taste with salt and optionally add a teaspoon of sugar. Remove from the heat and season with parsley and celery leaves.


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

Warp dumplings

250 gr urda
1 or
1 egg yolk
50 gr aromatic parmesan
15 gr white flour
salt, black pepper


Parsley Cream Soup

Ingredients needed for parsley cream soup:

  • 400 g parsnips
  • a white or yellow onion
  • a potato
  • 200 ml sour cream for cooking (with 15% fat)
  • 4-5 tablespoons oil
  • 1 teaspoon ginger powder
  • 1/2 teaspoon cardamom
  • 1 teaspoon cumin seeds
  • salt pepper

How to prepare parsnip cream soup:

In the hot oil, heat the finely chopped onion for a few minutes, then add the grated parsnips or chopped cubes, along with the spices. Fry for 2-3 minutes, and then pour about a liter of water or vegetable soup. After the vegetables boil for about 10 minutes, add the diced potatoes and leave on the right heat until all is cooked through.
With the vertical foot of the mixer we pass the soup, and then we pass it through a sieve so that it remains a fine cream, without threads from parsnips or cumin seeds. Add the sour cream for cooking and cook for another 1-2 minutes.

This soup, which has about 65 calories per 100 grams, is served hot, garnished with a little olive oil, cumin and fresh parsley.

You can find other delicious recipes on the ant blog.


Necessary tomato soup with dumplings

  • 1 kg (maybe even more) various peasant tomatoes & # 8211 big, juicy, round, long, ox heart
  • 2 onions
  • 2 carrots
  • 1 parsnip
  • 1 bell pepper
  • 1 small celery or celery stalk
  • fresh parsley and something larch
  • salt, pepper, a sprig of thyme

For semolina dumplings


What ingredients do we use for the tomato soup recipe with dumplings & bdquosperiate & rdquo?

  • -cow bones or a chicken, chicken
  • -1 large onion
  • -1 bell peppers
  • -2-3 carrots
  • -telina root about 200 g
  • -parsley, parsnip root (all good)
  • -zucchini
  • -salt, pepper, hot peppers (no other spices are used in the soup, no thyme is added in any form)
  • -green - dill and parsley
  • -1 kg of fresh tomatoes or 500 ml of tomato juice

Tomato soup with corn dumplings

Tomato soup is my family's favorite. I live at home and although the land is used more for flowers and trees, every year I put a few tomatoes to have them at hand when I need them.

Ingredient:

& # 8211 800 g diced canned tomatoes or 1.5-2 kg fresh tomatoes, well cooked

& # 8211 1/2 teaspoon dried basil

& # 8211 1/2 teaspoon dried thyme

& # 8211 some finely chopped green parsley leaves for decoration

Ingredients for corn dumplings:

& # 8211 300 ml milk (you can replace milk with water)

& # 8211 1 knife tip ground pepper

Method of preparation:

First I made the dumplings. In a saucepan (I recommend a kettle) put the milk together with a pinch of salt, over medium heat. When the milk starts to boil, add the malai in the rain and mix with a whisk until the polenta comes off the walls and bottom of the pan.

Take the pan off the heat, add the butter and mix until smooth.

When the polenta has cooled a little, add the grated cheese, salt and pepper to taste and the egg. Mix in the composition.

From this composition, we form round dumplings, neither too big nor too small. Work with wet hands.

Heat the oil in a pot and cook the finely chopped onion and garlic (1-2 minutes).

Add the diced carrot and celery, basil and thyme. Cook the vegetables until soft (2-3 minutes).

Add 1.5 l of hot water and cook the vegetables over medium heat.

After about 10 minutes, add the peeled tomatoes. I passed them with a hand blender. You can use fresh tomatoes, which you scald, peel, cut into small pieces and blend.

Also now add a teaspoon of powdered sugar (balances the acidity of the tomatoes). Boil the soup for 20 minutes.

After 20 minutes of boiling, add the corn dumplings and boil the soup until the dumplings rise to the surface. Add salt and pepper to the soup.

Turn off the heat, sprinkle a little finely chopped green parsley, put the lid on and let the soup rest for 10-15 minutes.


TOMATO SOUP WITH GALUSTE

ingredients
1.5 kg tomatoes, 700 ml tomato juice, a dried onion or a bunch of green onions, a carrot, a bleach, 3-4 rounds of celery, 1 bell pepper, 2 cloves garlic, green parsley, green tarragon, salt , pepper, For dumplings :, 2 eggs, semolina, oil, salt, pepper, a knife tip baking powder

Difficulty: low | Time: 1h


Tomato soup with dumplings

Tomato soup with dumplings is a delicious combination between the classic tomato soup and poultry soup with dumplings. It is very easy to make, does not contain meat and is a great idea for a delicious and healthy meal, especially for children's meals.

  • 1 onion
  • 1 carrot
  • 1/2 celery
  • 2 tomatoes
  • 400 g of tomato sauce or broth
  • salt
  • pepper
  • thyme
  • Bay leaves
  • oil
  • For dumplings:
  • 2 eggs
  • semolina
  • parsley for decoration

For starters, we'll take care of the soup. Finely chop the onion and put the carrot on the grater. Put them to harden in a pot with a few tablespoons of oil.

When they have hardened, add the peeled and mashed tomatoes, salt, pepper, thyme, bay leaves and water. Add the piece of cleaned celery, whole, because you will remove it later.

After cooking for 20-30 minutes, add the tomato juice. It is ideal to use homemade and canned tomato sauce.

In the meantime, you can take care of the dumplings. Beat the egg whites with a pinch of salt. When they have frothed, add the yolks. Pour the semolina in the rain, stirring with a whisk. The composition for dumplings should not be very firm.

When the soup has boiled, remove the piece of celery and put the dumplings, adding with a tablespoon of the mixture. The fire must be appropriate. After placing the dumplings, add a cup of cold water and continue to boil the soup until they become soft and fluffy and swollen.

Serve with freshly chopped parsley.

You have to see it too.


Video: 13 Nov 2017 Homemade Tomato dumpling with Tomato filled in Tomato Soup