Tomato soup with dumplings
Ingredients
750 ml tomato juice (puree)
1 onion
2 carrots
1 bell pepper
1 celery (small) or ΒΌ from one big
1 parsnip
jump for your keys or vegetation
1 tbsp sugar
FEW spoons of oil
Chopped fresh parsley
For the dumplings (Will make16)
2 eggs
10 tbsp wheat semolina
Preparation
1
It is very easy, first wash the vegetables and put it in a large pot (4 l). Usually I chop Them All, beside parsnip and celery.
2
Fill half of the can with water THEN put it on the stove to boil. Add a little bit of salt.
3
When They are ready, add the tomato juice (or puree) and the oil and Give it to boil. Taste for salt.
4
Set aside and prepare the dumplings as Following:
5
Beat the eggs THEN add a pinch of salt.
6
Stir in the wheat semolina (8-10 tbsp), little by little, avoiding the lumps. The Consistency of the composition must be like a tick cream.
7
Usually, for this soup, I boil separately Them, Because, It Happened to Me to Remain hard in the middle, so we boil Them Will separate in the can with water.
8
Bring the water to a boil and add the dumplings with the spoon. Let Them When They double in size and is ready, sprinkle a little bit of cold water on Their surface. (Will this make more fluffy Them). Then add Them to the soup.
9
Chop the parsley and put in the soup.
10
Enjoy!
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About
is very easy to do and in the mean time, delicious!
Yield:
Serves: 8
Added:
Tuesday, July 9, 2013 - 1:56am
