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Tomato soup with semolina dumplings

Tomato soup with semolina dumplings

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onion, carrot, parsley and potato peel, cut into cubes and fry in oil

the bone is scalded in hot water, this water is thrown away.

add the bone over the vegetables, fill with water and cook for about 40 minutes

beat the eggs with a little salt, sprinkle semolina and mix until they reach the consistency of a thicker cream.

from the semolina composition it is formed with the help of a dumpling spoon that is boiled in the soup.

put the broth, paprika, salt, pepper to taste.

it is served sprinkled with parsley leaves and / or celery.

Carrots and onions are peeled, respectively leaves, and peppers are peeled and seeds. Wash well and cut into pieces.
Remove the tomatoes from the tail and cut them into four.
In a pot (about 4 liters) boil plain water and vegetables for about 40 minutes. After they have boiled, strain the vegetables, and with a wooden spoon we press over them to get the thick juice out.
Pour all the juice back into the pot, add the oil and taste with salt.
After it boils, reduce the heat and add the dumplings.

Beat the eggs well for 2-3 minutes, add the semolina in the rain, salt and pepper and mix well.
With a spoon soaked in the soup, take a little of the composition and immerse it in the soup. They come out around 10-11 dumplings, depending on the size of the spoon.

Let it boil for 10 minutes, covering the pot, then add a large cup (250 ml) of cold plain water. We will notice that the dumplings swell instantly. Boil until the first boil, then turn off the heat and add the dried basil and fresh basil leaves.

Tomato soup with dumplings

Tasty summer juice, which I would frame, according to tradition and chemistry, in soups rather than soups, tomato soup is a kind of health reserve. You return to it, somewhat nostalgically, as to a primary love, after you have gone through various menus and sniffed, you have concluded philosophically that: protein does not bring happiness! Then, with longing in his voice, you express shyly: as if I were eating a tomato soup! This ritual is repeated periodically and brings you closer to the balance & # 8211 in our case, food & # 8211 suggested by an old and wise expression: Nothing in excess! I told you, some time ago, what great bodily delight the grilled tomato soup offers you, eaten with toast rubbed with garlic, so today I urge you to joy and health with a tomato soup with dumplings. Isn't it like eating a tomato soup?

Tomato Soup with Dumplings

We clean and wash the teliana, the pepper, the onion, the carrot and the parsley stalks, we boil them. Meanwhile, peel the tomatoes and grate them, thus obtaining a juice. When the vegetables are cooked, take them out and pass them.

Over the soup add the tomato juice and 2 tablespoons of olive oil. Let it boil for 5 minutes and add the mashed vegetables. Season with salt and pepper.

Prepare the dumplings: beat the egg whites with a pinch of salt and then slowly incorporate the semolina and the yolks. Unfortunately, I can't tell you the exact amount of semolina. . . I'll take care of it next time and I'll measure it. Let everything boil for another 20 minutes and prepare to "launch" the dumplings.

Lower the heat and with a spoon moistened in cold water, take the semolina composition and form the dumplings in the soup. If it falls apart. . . it's a sign that semolina is still needed. A little secret: pour a cup of cold water over the dumplings, lightly so as not to crush them. Let it boil lightly over low heat, try a dumpling to be boiled. Serve both hot and cold, sprinkled with plenty of parsley.

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Tomato soup with semolina dumplings

This tomato soup with semolina dumplings reminds me a lot of childhood. Both my mother and grandmother used to make this soup often. The tradition has been perpetuated and I always make this tomato soup with semolina dumplings. Matthew loves her! It is easy to make, fine, creamy and delicious. Guaranteed foodfeeria!

Semolina dumplings

The semolina dumplings I use are the classic ones. It may seem like a bold combination. However, the taste is perfect. In addition, we usually use croutons for a creamy soup. But dumplings are much lighter and more nutritious. I use the recipe learned from my mother, where the ratio is 1: 3, egg-spoons of semolina. I usually make them smaller from two eggs, so I put six tablespoons of semolina. About 20 dumplings come out, which are about the size of a spoon after boiling. Keeping this ratio, the dumplings do not break when you put them in the soup and do not become hard. However, if it happens to harden too much, my mother taught me to add a little cold water to the soup while it is boiling and to simmer the dumplings over low heat for about 10 minutes. Thus, they will soften enough to be fluffy.

Other ingredients

The soup also contains vegetables such as carrots, parsley and celery root, which makes it even healthier. In addition, the ingredients are available to anyone. When making tomato soup, don't forget to add Bay leaves. They are indispensable for a perfect taste. Also a teaspoon of sugar it is mandatory to balance the sour taste of tomatoes. Cooking cream is optional, but I wouldn't take it out. Makes tomato soup with semolina dumplings even creamier.

Tomatoes used

In summer, tomato soup with semolina dumplings is even tastier. Fresh tomatoes give a phenomenal taste to the dish. But I also do it frequently in winter, either with broth (homemade tomato juice) put by my mother, or with one bought, but of course of good quality. Many of the commercial cooking tomato juices have a lot of added salt and other harmful ingredients. That is why it is good to consult the label and choose quality products.

Ingredients for 4-6 poresţyl

  • a liter of tomato paste (in summer put the tomatoes in a blender and mix until they become a thicker juice)
  • half a liter of water (in summer, if the tomatoes are very watery, replace the water with a similar amount of tomato juice)
  • a medium carrot
  • a medium parsley root
  • 30 grams of celery root
  • a tablespoon of olive oil
  • two pieces of butter
  • 30-50 ml cooking cream
  • two dried bay leaves
  • a teaspoon of sugar
  • salt pepper

For dumplings

Method of preparation

Carrot, parsley and celery are passed in a blender with a little water. Their consistency should be dense, but creamy. Put the olive oil and butter in the pan in which we will make the soup and let them heat up. Then add the vegetables that we turned into pasta and sauté lightly for 1-2 minutes. Then add the tomato puree, water, the two bay leaves, sugar, salt and pepper and let it simmer over low heat.

hardened vegetables tomato puree, water and spices were added

Preparing dumplings

We then take care of the semolina dumplings. Separate the egg white from the yolk. The egg white, together with the salt, is whipped. You can use a fork or a mixer. With the mixer, the egg whites beat very quickly. Use a medium to low speed, because we do not want a beaten egg white as for cakes, but more an aerated foam. When the egg whites are beaten, add the yolks one by one. Mix after each egg yolk to incorporate well. Then add a tablespoon of semolina, stirring gently so as not to form lumps. After adding all the semolina, let the composition rest for 10 minutes. Then we can form the dumplings. For this operation we need two teaspoons. We will take the contents in one spoon and with the other we will help ourselves to give a slightly oval shape to the dumplings.

mix the egg whites with the salt powder add the yolks one by one and then the semolina, one tablespoon at a time

The dumplings are placed one by one in the soup that boils slowly and left to boil, over low heat, until it rises to the surface and swells nicely.

the dumplings boil over low heat

When all the dumplings have boiled, add the cream to the soup for cooking and mix very, very lightly, so as not to scatter the airy and fluffy dumplings.

Ready! We can enjoy this wonderful tomato soup with semolina dumplings!

Tomato soup with semolina dumplings - an enchantment in the kitchen!

Ingredients tomato soup with white bread dumplings

2 cloves garlic for flavor (remove after boiling)

1 strand of celery leaves (for flavor)

1/2 bunch green parsley (for decoration)

For white bread dumplings

4-5 tablespoons white breadcrumbs (do the same as semolina, more breadcrumbs or less)

a pepper powder (optional)
How to make white bread dumplings
Dumplings for vegetable / poultry soups, they will be made when everything is cooked, almost at the end with at least Ten minutes.

In a small bowl, they will break eggs, beaten with a foam salt powder, vegetable oil, ground pepper with the help of a wire, then added to the rain little by little white breadcrumbs (proceeding in the same way as semolina), continuing the homogenization still 1 minute.

Candy in a calendar box

Chocolate fruit bouquet

Chocolate Basket

Box of 4 chocolate hearts

With a teaspoon / teaspoon soaked in soup, they will form dumplings, then put in hot soup (the fire being gentle), left to boil for approx. 10-15 minutes, until they rise to the surface.

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.

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