We clean the onion, chop it finely, and set it aside. The yellow bell pepper and the sweet pepper are next on our list; we remove the seeds and cut them into small cubes to enhance the flavor of the soup. We peel the carrot and then cut it into thin strips, like matchsticks, to add a crunchy texture to the dish.
In a pot, we bring water to a boil. When it starts to boil, we add the washed and prepared tomatoes. We let them sit in the hot water for a few seconds, then remove them with a slotted spoon into a bowl of cold water. This process helps us to easily peel the tomatoes. Once we have peeled them and removed the core, we cut them into cubes, preparing them to release their flavor into the soup.
In a pot, we heat the oil, then add the onion, bell pepper, and carrot. We let them sauté for 2-3 minutes, stirring occasionally to ensure they don't stick. After the vegetables have softened a bit, we pour in 4-5 liters of water, letting it boil for about 5 minutes. Here, we add the tomato cubes, season with salt, pepper, and dried basil, and then cover with a lid. The soup will simmer until the vegetables are well cooked and the flavors blend harmoniously.
Meanwhile, in a small bowl, we mix the semolina with the flour, a little salt, pepper, and dried parsley. We add 3-4 tablespoons of water, mixing well until we obtain a thicker paste. This mixture will become the base for our dumplings.
Once the vegetables are cooked, we add the tomato paste to the soup and mix well. We reduce the heat to low, and using a teaspoon, we take some of the dumpling mixture and carefully drop it into the pot with the soup. It is important to adjust the heat so that the soup simmers gently, and during the cooking, we lift the pot off the heat twice and splash the dumplings with cold water to help them rise evenly.
After the dumplings are cooked and the soup has developed a rich flavor, we turn off the heat and sprinkle fresh chopped parsley on top. This soup is not only delicious but also comforting, perfect for cool days. Enjoy your meal!
In a pot, we bring water to a boil. When it starts to boil, we add the washed and prepared tomatoes. We let them sit in the hot water for a few seconds, then remove them with a slotted spoon into a bowl of cold water. This process helps us to easily peel the tomatoes. Once we have peeled them and removed the core, we cut them into cubes, preparing them to release their flavor into the soup.
In a pot, we heat the oil, then add the onion, bell pepper, and carrot. We let them sauté for 2-3 minutes, stirring occasionally to ensure they don't stick. After the vegetables have softened a bit, we pour in 4-5 liters of water, letting it boil for about 5 minutes. Here, we add the tomato cubes, season with salt, pepper, and dried basil, and then cover with a lid. The soup will simmer until the vegetables are well cooked and the flavors blend harmoniously.
Meanwhile, in a small bowl, we mix the semolina with the flour, a little salt, pepper, and dried parsley. We add 3-4 tablespoons of water, mixing well until we obtain a thicker paste. This mixture will become the base for our dumplings.
Once the vegetables are cooked, we add the tomato paste to the soup and mix well. We reduce the heat to low, and using a teaspoon, we take some of the dumpling mixture and carefully drop it into the pot with the soup. It is important to adjust the heat so that the soup simmers gently, and during the cooking, we lift the pot off the heat twice and splash the dumplings with cold water to help them rise evenly.
After the dumplings are cooked and the soup has developed a rich flavor, we turn off the heat and sprinkle fresh chopped parsley on top. This soup is not only delicious but also comforting, perfect for cool days. Enjoy your meal!
Ingredients
1 onion 1 yellow bell pepper 1/2 sweet pepper 1 carrot 7-8 large garden tomatoes salt pepper 1 teaspoon dried basil fresh parsley 3 tablespoons oil 1 tablespoon tomato paste For the dumplings: 5 tablespoons semolina 2 tablespoons white flour salt pepper 5-6 tablespoons water 1/2 teaspoon dried parsley Preparation method: