Tomato Soup with

By mollisia

"Three tomatoes are walking down the street -- a poppa tomato, a momma tomato, and a little baby tomato. Baby tomato starts lagging behind. Poppa tomato gets angry, goes over to the baby tomato, and squishes him... and says, "Catch-up' ('Ketchup')" Pulp Fiction

Intensely tomatom, rich and thick with delicious drop dumplings.

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Rate this recipe 3.5/5 (50 Votes)

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Ingredients

Soup:
- 1l of stock
- 2 cans of tomatoes
- 2 carrots
- 1 big parsley
- 1 small onion
- 2 cloves of garlic
- 1/4 glass of water
- pepper, chilli, 4 grounds allspice
Dumplings:
- 6 tbsp flour
- 3 tbsp butter
- 2 eggs

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

To boiling stock add chopped carrots and parsley. Boil until the vegetables are soft.

Step 2

Fry chopped onion and garlic on the pan, then pour 1/4 glass of water and add the onion with garlic into the soup.

Step 3

Blend tomatoes and press through the sieve to get rid of seeds from tomatoes.

Step 4

Add tomatoes into the soup and bled all together.

Step 5

Dumlings:
- Mix all ingredients.
- Lay the mixture by a teaspoon - energetically dip the teaspoon in the boiling soup.
- When the dumplings come up, they are cooked.

Texture of dumplings should be quite thick. If it's too thin, add some flour and butter. Don't add only flour because dumplings will be heavy.