Tomato Soup with Dumplings - A Nostalgic Delight
Who doesn't fondly remember the aroma of tomato soup with dumplings, just like grandma used to make? This classic recipe is not only a comforting dish but also a true symbol of culinary tradition. It is simple to prepare and full of flavor, and the result is sure to bring a smile to the faces of everyone who enjoys this soup.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8
Ingredients
For the soup:
- 2.5 kg ripe tomatoes
- 3 carrots
- 1 parsley root
- 1 parsnip
- 1 small celery
- 2 peppers (preferably one red and one green for color contrast)
- 2 onions
- 2 large potatoes
- 2-3 tablespoons vegeta (or salt, to taste)
- 1 teaspoon sugar (to balance the acidity of the tomatoes)
- 1 bunch of fresh parsley, chopped
For the dumplings:
- 2 eggs (approximately 60g each)
- 180g semolina
- 1 tablespoon oil
- A pinch of salt
Ingredient details
The tomatoes are the star of this recipe, so choosing them is crucial. Opt for well-ripened tomatoes with an intense flavor. You can use garden or market tomatoes, but avoid canned ones, which won't provide the same taste. Carrots, parsley, parsnip, and celery not only add flavor but also essential nutrients, making this soup a healthy choice.
Preparing the soup
1. Preparing the vegetables: Peel the carrots, parsley, parsnip, celery, peppers, and onions. Leave the vegetables whole for boiling, and cut the potatoes into cubes. This will allow you to extract rich flavors during boiling.
2. Boiling the vegetables: Place the vegetables in a large pot of water and add vegeta. Let them boil over medium heat for about 30 minutes until they become tender. This step will create a delicious base for the soup.
3. Preparing the tomato juice: Meanwhile, wash the tomatoes and cut them into suitable pieces. If you have a separator for skins and seeds, use it to obtain a thick and aromatic tomato juice. If not, you can blanch the tomatoes for 1-2 minutes, then peel them and pass them through a strainer.
4. Obtaining the soup: After the vegetables have boiled, remove them from the water and strain the liquid. Add the tomato juice to the obtained liquid and boil everything for 15-20 minutes, stirring occasionally, until the soup stops foaming.
5. Adjusting the taste: Finally, season the soup with salt and sugar to taste. Reduce the heat to low to keep the soup warm.
Preparing the dumplings
1. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. This will help achieve fluffy dumplings.
2. Beating the egg whites: Beat the egg whites with a pinch of salt until they form stiff peaks.
3. Mixing the yolks: In a separate bowl, mix the yolks with the tablespoon of oil until they become a homogeneous mixture.
4. Combining the ingredients: Carefully add the beaten egg whites over the yolks and mix by folding to preserve the air in the egg whites. Then, gradually incorporate the semolina, mixing gently until homogeneous.
5. Boiling the dumplings: When the soup has boiled for 15-20 minutes and has stopped foaming, add 0.5 cups of cold water. Use a spoon wet with cold water to form dumplings from the semolina and egg mixture, which you will add to the soup. Avoid stirring, so the dumplings do not break apart.
6. Finalizing the dumplings: Boil the dumplings in the soup for 15-20 minutes, turning them halfway through the cooking time. When they are ready, turn off the heat, cover the pot, and let the dumplings rest for another 20-25 minutes. This will make them even fluffier.
Serving
For an extra touch of freshness, sprinkle chopped parsley on top of the soup before serving. You can also add a tablespoon of sour cream if you prefer a creamier taste. This soup pairs perfectly with a slice of fresh, crusty bread.
Alternative ingredient version
If you prefer to experiment, you can replace the dumplings with rice, noodles, or even diced potatoes. Each variation brings a different note to the dish, but all remain just as delicious.
Tips and useful advice
- For fluffy dumplings: Sprinkle them with cold water during boiling to keep them supple and airy.
- Adjusting acidity: If the tomatoes are too sour, add a teaspoon of sugar to balance the taste.
- Storage: The soup keeps well in the refrigerator for 2-3 days and can be frozen for up to 3 months.
Nutritional benefits
This soup is rich in vitamins and minerals due to the fresh vegetables used. Tomatoes are an excellent source of vitamin C and antioxidants, while carrots and celery provide fiber and essential nutrients. The semolina dumplings offer a good dose of carbohydrates, satisfying the body's energy needs.
Frequently asked questions
1. Can I use canned tomatoes?
While you can use canned tomatoes, the taste of the soup will be better with fresh tomatoes.
2. What can I do with leftover soup?
You can use the soup as a base for sauces or other culinary dishes, adding meat or other vegetables of your choice.
3. How can I adapt the soup for a vegetarian diet?
The recipe is already vegetarian! Just make sure to use vegetable vegeta or a vegetable alternative.
4. What drinks pair well with tomato soup?
A glass of dry white wine or fresh lemonade would perfectly complement the meal.
So, embark on your culinary journey and enjoy the unmistakable aroma of tomato soup with dumplings. Bon appétit!
Who doesn't fondly remember the aroma of tomato soup with dumplings, just like grandma used to make? This classic recipe is not only a comforting dish but also a true symbol of culinary tradition. It is simple to prepare and full of flavor, and the result is sure to bring a smile to the faces of everyone who enjoys this soup.
Preparation time: 20 minutes
Cooking time: 1 hour
Total time: 1 hour and 20 minutes
Number of servings: 6-8
Ingredients
For the soup:
- 2.5 kg ripe tomatoes
- 3 carrots
- 1 parsley root
- 1 parsnip
- 1 small celery
- 2 peppers (preferably one red and one green for color contrast)
- 2 onions
- 2 large potatoes
- 2-3 tablespoons vegeta (or salt, to taste)
- 1 teaspoon sugar (to balance the acidity of the tomatoes)
- 1 bunch of fresh parsley, chopped
For the dumplings:
- 2 eggs (approximately 60g each)
- 180g semolina
- 1 tablespoon oil
- A pinch of salt
Ingredient details
The tomatoes are the star of this recipe, so choosing them is crucial. Opt for well-ripened tomatoes with an intense flavor. You can use garden or market tomatoes, but avoid canned ones, which won't provide the same taste. Carrots, parsley, parsnip, and celery not only add flavor but also essential nutrients, making this soup a healthy choice.
Preparing the soup
1. Preparing the vegetables: Peel the carrots, parsley, parsnip, celery, peppers, and onions. Leave the vegetables whole for boiling, and cut the potatoes into cubes. This will allow you to extract rich flavors during boiling.
2. Boiling the vegetables: Place the vegetables in a large pot of water and add vegeta. Let them boil over medium heat for about 30 minutes until they become tender. This step will create a delicious base for the soup.
3. Preparing the tomato juice: Meanwhile, wash the tomatoes and cut them into suitable pieces. If you have a separator for skins and seeds, use it to obtain a thick and aromatic tomato juice. If not, you can blanch the tomatoes for 1-2 minutes, then peel them and pass them through a strainer.
4. Obtaining the soup: After the vegetables have boiled, remove them from the water and strain the liquid. Add the tomato juice to the obtained liquid and boil everything for 15-20 minutes, stirring occasionally, until the soup stops foaming.
5. Adjusting the taste: Finally, season the soup with salt and sugar to taste. Reduce the heat to low to keep the soup warm.
Preparing the dumplings
1. Separating the eggs: Crack the eggs and separate the egg whites from the yolks. This will help achieve fluffy dumplings.
2. Beating the egg whites: Beat the egg whites with a pinch of salt until they form stiff peaks.
3. Mixing the yolks: In a separate bowl, mix the yolks with the tablespoon of oil until they become a homogeneous mixture.
4. Combining the ingredients: Carefully add the beaten egg whites over the yolks and mix by folding to preserve the air in the egg whites. Then, gradually incorporate the semolina, mixing gently until homogeneous.
5. Boiling the dumplings: When the soup has boiled for 15-20 minutes and has stopped foaming, add 0.5 cups of cold water. Use a spoon wet with cold water to form dumplings from the semolina and egg mixture, which you will add to the soup. Avoid stirring, so the dumplings do not break apart.
6. Finalizing the dumplings: Boil the dumplings in the soup for 15-20 minutes, turning them halfway through the cooking time. When they are ready, turn off the heat, cover the pot, and let the dumplings rest for another 20-25 minutes. This will make them even fluffier.
Serving
For an extra touch of freshness, sprinkle chopped parsley on top of the soup before serving. You can also add a tablespoon of sour cream if you prefer a creamier taste. This soup pairs perfectly with a slice of fresh, crusty bread.
Alternative ingredient version
If you prefer to experiment, you can replace the dumplings with rice, noodles, or even diced potatoes. Each variation brings a different note to the dish, but all remain just as delicious.
Tips and useful advice
- For fluffy dumplings: Sprinkle them with cold water during boiling to keep them supple and airy.
- Adjusting acidity: If the tomatoes are too sour, add a teaspoon of sugar to balance the taste.
- Storage: The soup keeps well in the refrigerator for 2-3 days and can be frozen for up to 3 months.
Nutritional benefits
This soup is rich in vitamins and minerals due to the fresh vegetables used. Tomatoes are an excellent source of vitamin C and antioxidants, while carrots and celery provide fiber and essential nutrients. The semolina dumplings offer a good dose of carbohydrates, satisfying the body's energy needs.
Frequently asked questions
1. Can I use canned tomatoes?
While you can use canned tomatoes, the taste of the soup will be better with fresh tomatoes.
2. What can I do with leftover soup?
You can use the soup as a base for sauces or other culinary dishes, adding meat or other vegetables of your choice.
3. How can I adapt the soup for a vegetarian diet?
The recipe is already vegetarian! Just make sure to use vegetable vegeta or a vegetable alternative.
4. What drinks pair well with tomato soup?
A glass of dry white wine or fresh lemonade would perfectly complement the meal.
So, embark on your culinary journey and enjoy the unmistakable aroma of tomato soup with dumplings. Bon appétit!