Peasant soup with tomatoes

Last Updated on September 30, 2024

In a pot in melted butter fried chopped onions together with grated Vegetable Recipes, then poured with broth, added steamed, peeled tomatoes cut into cubes, seasoned with pepper and salt, at the end of the soup added separately cooked pasta, individual portions of soup served sprinkled with grated cheese.

Ingredients:

100 g of pasta (noodles, fritters, etc.) 40 g of butter

/tr>

4 pcs of tomatoes 2 pcs carrots 1 pcs bulbs 1/4 pcs celery 1.2 l bone broth (can also be cubed) 4 tbsp grated horseradish pepper salt

Procedure:

1. Wash the tomatoes, cut a cross on the top, put them in a bowl, pour boiling water over them, let them stand for a while, then drain, peel and dice the tomatoes
2. Peel the carrots, celery and onions, grate the carrots and celery into noodles and chop the onions finely
3. Heat the butter in a pot, fry the onions with the grated Vegetable Recipes, then pour the broth, add salt, pepper and add the chopped peeled tomatoes
4. Cook the soup until all the Vegetable Recipes are soft
5. While the Vegetable Recipes are cooking, cook the pasta separately in a pot, then rinse it and add it to the soup just before it boils
6.