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Tomato soup with dumplings

Tomato soup with dumplings

The vegetables cut in half are boiled in salted water / delicate.

When they are cooked, take them out of the soup and put them in a blender. Separately, strain the tomatoes and put everything in the soup, letting it boil for 2-3 minutes.

Prepare the dumplings from two eggs, 7 tablespoons of semolina, a pinch of salt and a drop of oil. Mix everything well, then take the composition, with a spoon passed through boiling water, and boil the dumplings in the soup. In order to come out fluffy, we pour cold water in a thin thread over the dumplings. Season with salt and pepper, then turn off the heat. Serve with chopped green parsley.


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 put the vegetables to boil. I usually remove the peppers and onions from the end. tomato soup, sometimes even a part of celery, other times I mix them all in 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 it dumplings I took them out.

Galuste: 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 & # 8222aluat & # 8221 until it starts to take on a sponge texture and comes off easily from the walls of the pot. 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. dumplings.


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.


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

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.


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 "scared" dumplings

Dumpling soup: what could be better? Chicken soup (Jewish penicillin), the one that puts you on your feet after a cold, a disease. White soup, tomato soup, potatoes, rice, pasta, homemade noodles, dumplings, cream soup, there are so many options. Which is better?

Today I will tell you how to make the basic soup, then with semolina dumplings (more options, of course).


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 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 in the rain the semolina mixed with the teaspoon of starch, stirring gently 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.


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 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 in the rain the semolina mixed with the teaspoon of starch, stirring gently 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 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 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 whipped the egg whites to make them sticky:

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

and I poured in the rain the semolina mixed with the teaspoon of starch, stirring gently 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 (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 "scared" dumplings

Dumpling soup: what could be better? Chicken soup (Jewish penicillin), the one that puts you on your feet after a cold, a disease. White soup, tomato soup, potatoes, rice, pasta, homemade noodles, dumplings, cream soup, there are so many options. Which is better?

Today I will tell you how to make the basic soup, then with semolina dumplings (more options, of course).


Video: Tomato soup with dumplings (November 2021).