Tomato soup

Tomato soup has always been one of my favorite things to eat. Especially with pasta or rice. It is somewhat different than American tomato soup which sometimes is served cold and/or with croutons. For me tomato soup is always hot, filled with vegetables.

You can use either chicken legs or wigs or pork ribs. I used pork ribs.

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First I prepared broth. I put ribs in a cooking pot, pour 3 cups of beef broth on top (it is optional it can be water or vegetable/chicken stock) and filled with water, leaving some room for vegetables. I cooked for about 1 1/2 until ribs are really soft. Then I removed white scum from the top and ribs.

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In the meantime, I chopped carrots and celery stalks, leaving leek and onion in one piece.

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Now I’m going to show you a little trick I picked up from my mom. I roasted half the onion over the stove until slightly brown on the edges.

I added all the vegetables and boiled approximately for another 15 minutes. I added tomato paste and a cup of tomato juice. Juice is optional but it really enhances the flavor. Some people make it with fresh tomatoes but tomato paste and juice have more intense flavor and I let it simmer for another 10 minutes. Then I added spices.

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Now we are going to add sour cream, it is hard not curdle it. The way I do it is by putting our sour cream in a little bowl and adding warm soup spoon at a time and mixing it slowly. After there’s enough soup in the bowl you can put all of that back in the pot.

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Serve with pasta or rice and fresh parsley on top. Enjoy!

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If you tried that recipe and posted a pic or comment use hashtag #EasternEuropeanRecipes I’d love to see how it turned out!

 


Ingredients:

  • 0.5 lb pork ribs
  • 3 cups of beef borth
  • 3 bay leaves
  • 5 peppercorn
  • 5 whole allspice
  • 3-4 carrots
  • 4 celery stalks
  • 1/2 onion
  • 1 leek
  • 1 can tomato paste
  • 1 cup of tomato juice
  • salt
  • pepper
  • paprika
  • red crushed pepper (optional)
  • garlic powder

Directions:

  1. Put ribs in a cooking pot, pour 3 cups of beef broth on top and fill with water, leaving some room for vegetables. Cook for about 1 1/2 until ribs are really soft. Remove white scum from the top and ribs.
  2.  Chop carrots and celery stalks, leaving leek and onion in one piece.

3. Roasted half the onion over the stove until slightly brown on the edges.

4. Add all the vegetables and boil approximately for another 15 minutes. Add tomato paste and a cup of tomato juice. Let it simmer for another 10 minutes. Add spices.

5. Add sour cream, it is hard not curdle it. The way I do it is by putting our sour cream in a little bowl and adding warm soup spoon at a time and mixing it slowly. After there’s enough soup in the bowl you can put all of that back in the pot.

6. Serve with pasta or rice and fresh parsley on top. Enjoy!

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