Tomato soup with dumplings
Description
Hearty and aromatic soup. Even an inexperienced cook can prepare tomato soup with dumplings. If you have ready-made meat broth, you'll only need 25–30 minutes to cook this soup. Use any broth you like—I used chicken. You can substitute the tomatoes with good-quality tomato paste. I hope you'll enjoy this soup with tender dumplings and a slight tomato tang. Ladle into bowls and serve.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Peel the potatoes, wash them, cut into cubes, but not too small. Add to the pot with broth. Place the pot on the stove.
- 3
Step 3
Peel the onion and carrot, wash and finely chop. Place in a frying pan.
- 4
Step 4
Pour in refined sunflower oil and simmer the vegetables over low heat for 7-8 minutes, stirring.
- 5
Step 5
Then add the carrots and onions to the pot.
- 6
Step 6
While the vegetables are boiling, prepare the dumpling dough. Break an egg into a bowl.
- 7
Step 7
Pour the milk.
- 8
Step 8
Add a couple of pinches of salt and flour.
- 9
Step 9
Mix all the ingredients until no lumps remain. The batter consistency should be like that of thick pancakes.
- 10
Step 10
When the vegetables in the soup are ready, chop the tomatoes any way you like and add them to the pot. Season the soup with salt to taste.
- 11
Step 11
Then, using a small spoon, take some of the dough and drop it into the boiling soup. Once the dumplings rise to the surface, cook the soup for another 2-3 minutes and turn off the heat.
- 12
Step 12
Finely chop dill or parsley and add to the finished soup.
- 13
Step 13
The tomato soup with dumplings is ready. Serve as a first course for lunch.