Ingredients: 300 grams of beef; 3-4 pickles; 1 large onion five small tomatoes; half a lemon; 2 teaspoons of capers greens (cilantro, parsley); 1 teaspoon each of dill and fennel seeds; half a teaspoon of ground coriander; 1 clove; a mixture of allspice; salt; sugar; vegetable oil; 1 small hot pepper or 1 teaspoon of Abkhaz adjika - optional; olives; sour cream.

We take a beef shank, arm ourselves with a sharp knife and take it apart. We methodically cut off all the veins, tendons and films. Large pieces - we will leave for another dish. The smaller ones will be cut into slices one centimeter thick and 3-4 centimeters long. Veins and other scraps, finely chop, fill with cold water and cook over low heat, covered and without salt.

While the broth is being cooked, let's take care of the vegetables. Cut the tails from pickled cucumbers, lay them in length, 3 mm thick, and then cut them across - into strips.

Cut the onion into quarters, and just like cucumbers, cut into strips.

Tomatoes, from the side of the "tail", cut into a cross and put in a deep bowl. Pour boiling water over the tomatoes so that they are completely submerged in the water. After a couple of minutes, when the skin begins to peel off, salt the hot water. Dip the tomatoes in cold water and peel them off.

Cut the tomatoes into slices. If you don't feel like messing around with fresh tomatoes, you can go for canned ones. If there are no tomatoes available, you can substitute two tablespoons of tomato paste for them.

Heat a couple of tablespoons of vegetable oil in a frying pan and pour a teaspoon of dill seeds into it. In just a couple of seconds, put the chopped meat in a pan and fry it well over high heat. Add chopped onion and mix. We turn the fire down and fry the meat and onions for a couple of minutes. Stir so that the onion is fried evenly and nothing is burnt. Turn off the fire.

In another frying pan, heat one tablespoon of vegetable oil and over medium heat, begin to fry the tomatoes. Dissolve them to a thick sauce. Add a teaspoon of sugar, a teaspoon of fennel seeds, half a teaspoon of ground coriander, and one clove. Sprinkle with a ground allspice mixture and put in one small hot pepper or a teaspoon (without fanaticism) of Abkhaz adjika. Stir gently so as not to damage the pepper, cook until the moisture evaporates.

Add to our spicy sauce fried meat with onions and a handful of chopped herbs - parsley and cilantro. Add half a ladle of meat broth. We mix. We continue to simmer over low heat, under the lid until it thickens. The base for our soup is ready.

By the way, the broth should already be boiled. Strain it through a sieve, and give the boiled meat scraps to domestic animals. We are responsible for those who teach us to order.

Bring the broth to a boil and add the spicy "meat-tomato" sauce to it. Cook over medium heat for ten minutes. We send pickles and capers to the pan. Squeeze out a quarter of the lemon and continue cooking for another five minutes. Let's try. If necessary, we correct the taste for salt and acid. If it is not sour at all, add lemon juice, if it is very sour, add sugar. We catch the pepper from the pan. I remind you once again that the pepper must remain intact, otherwise the soup will turn out to be very spicy.

Tasting such a soup is very good, and I would even say correctly, putting olives, a circle of lemon, sour cream on a plate and sprinkling with chopped herbs. Interestingly, the next day this soup does not lose its taste, but only becomes tastier.

Please note that this soup has truly healing properties against all sorts of blues and ailments.

Tomato soup is a classic. World recipes for cooking soups with tomatoes: tasty, healthy, unusual

You can diversify the menu of first courses with the help of simple interesting recipes for making soup with tomatoes.

It would seem that he added a tomato to the roast for any soup and you're done. But there are many recipes for cooking tomato soup using a certain technology. Among them, there are also unusual ones that you most likely have never tried.

In each country, tomato soups are prepared according to their own unique recipes. Let's consider the general principles of cooking tomato soup.

Tomato soup - general cooking principles

Regardless of the cooking recipe, the following products are used:

Meat to taste: pork, lamb, beef, chicken;

Fresh tomatoes;

Onion;

Carrot;

Potato;

Vegetable oil;

Common salt;

Spices.

The principle of cooking tomato soup:

1. The meat is washed, cut and placed in a pot of cold water to cook the broth.

2. Peel the potatoes and cut them into strips.

3. Finely chop the onion, pass the carrots on a grater and fry the vegetables in a pan with vegetable oil.

4. Tomatoes are poured over with boiling water to remove the skin. Then grind into a homogeneous mass on a blender or mixer. You can dice the peeled tomatoes and add to the roast. It all depends on the recipe.

5. When the broth boils, add prepared vegetables, spices, salt to it. Before the end of cooking, you can season the soup with fine noodles, noodles or dumplings. It also depends on your taste, desire and the recipe used.

Tomato and Chicken Soup

This is the simplest recipe for chicken tomato soup. Due to the tomato chopped on a blender, the dish turns out to be quite thick. At the end of cooking, it is recommended to add lemon to get a slightly sour taste. From spices - necessarily bay leaf and black ground pepper.

Ingredients:

Two chicken breasts.

Four tomatoes.

Garlic.

Vegetable oil for frying.

One hundred grams of fine vermicelli (cobweb).

Two onions.

Fresh herbs.

Two or three lemon wedges.

Cooking method:

1. Chicken fillet is washed and a rich broth is cooked. If you do not like "floating" onions in soup - add a whole onion, salt.

2. Meanwhile, the tomatoes are poured over with boiling water, peeled off and passed through a blender.

3. Garlic is passed through a press and fried over low heat.

4. The resulting tomato mass is added to the garlic and allowed to sweat for another six to seven minutes.

5. The cooked chicken meat is cut into pieces.

6. Tomatoes with garlic are transferred to a separate saucepan, boiled broth is added and brought to a boil.

7. Throw small vermicelli and chicken pieces into the soup.

8. Decorate the finished dish with lemon and freshly cut herbs.

Soup with tomatoes "Senior Tomato"

This recipe is especially loved by hostesses in the summer during the summer season. Since stew is used instead of meat, which shortens the cooking time. And any vegetable garden is rich in fresh tomatoes.

Ingredients:

6-7 tomatoes.

250 grams of any stew.

One celery or parsley root.

3-4 potatoes.

One onion.

Five tablespoons of grated cheese.

Cumin, pepper, salt - to taste

Cooking method:

1. Boil water in a saucepan. Meanwhile, the potatoes are peeled and cut into strips.

2. Put the stew, chopped vegetables in boiling water and cook until tender.

3. Chop the onion, cut two or three tomatoes into cubes and fry in oil in a frying pan.

4. The fried vegetable mixture is added to the soup along with the cumin and pepper. Bring to a boil.

5. When serving, put several slices of tomatoes in each plate and sprinkle the soup with grated cheese.

Tomato and Pork Soup

Pork broth will be richer and richer in fat. Fresh tomatoes will add a summer fresh flavor and sourness to the soup.

Ingredients:

400 grams of pork.

Five pieces of potatoes.

One carrot.

One onion.

One red bell pepper.

Four fresh tomatoes.

Parsley greens.

Peppercorns.

Cooking method:

1. We wash the pork meat, separate it from the veins and excess fat, cut into medium portions.

2. Pour cold water into a saucepan, put the meat and put the broth to cook, not forgetting to skim off the excess foam.

3. After boiling, put finely chopped onion, chopped potatoes, grated carrots. We leave on slow gas.

4. Remove the core from the pepper, finely chop it.

5. Cut the tomatoes into cubes or slices.

6. Add the remaining vegetables to the soup.

7. Leave to simmer on slow gas for ten minutes.

8. At the end of cooking, throw in fresh chopped herbs.

9. Let it simmer and pour hot into plates.

Tomato soup "Mister Tomato"

If there is an excess of tomatoes in the refrigerator, do not rush to put them on tomato paste or juice. Use this recipe for a delicious, quirky soup. For the broth, you need a piece of meat, on the bone, or minced meat.

Ingredients:

500 grams of minced meat or meat.

Four to five cherry tomatoes or two regular tomatoes.

Three medium-sized potatoes.

Two onions.

One carrot.

50 grams of rice.

Sunflower oil for frying.

Salt and pepper to taste.

Two bay leaves.

Fresh herbs (dill, parsley).

Cooking method:

1. For the preparation of the broth, use beef, pork or minced meatballs. To taste and desire - chicken fillet is also suitable.

2. When using meat - it is washed, cut into portions and put to boil the broth. When preparing soup with meatballs, first form balls one to two centimeters in size from minced meat, then throw them into boiling water.

3. Rice groats are washed several times with running water and added to the boiling broth.

4. Potatoes are peeled, chopped into cubes, added to the soup.

5. Carrots are passed through a grater, the onions are peeled and finely chopped.

6. Cooked vegetables are sautéed in a pan with oil on medium gas for ten minutes.

7. The tomatoes are washed, cut into cubes and added to the sautéed carrots and onions. They stew for another five to six minutes.

8. Prepared roast is thrown into broth, left to cook on slow gas for another fifteen minutes.

9. At the end of cooking, throw in bay leaves, salt and pepper to taste.

10. Fresh greens are washed, chopped finely.

11. Soup is poured into bowls and garnished with herbs.

Tomato soup "Vitamin"

This light tomato soup recipe will require slightly unripe tomatoes. And walnuts will add sophistication and calorie content to the dish. The soup is served cold, so it will be perfect for dinner in hot weather.

Ingredients:

One kilogram of tomatoes.

Three feathers of garlic.

One sweet red pepper.

Half a glass of crushed walnuts.

Salt, fresh herbs.

Cooking method:

1. Pour clean water into a saucepan and leave to boil.

2. Cut the tomatoes into small slices.

3. Nuts are chopped and mixed with garlic, passed through a press.

4. Salt boiling water, add chopped peppers, tomatoes and garlic-nut mixture.

5. Bring to a boil and cool.

6. When serving, garnish with herbs and chopped bell peppers.

Soup with fresh tomatoes "Italian"

As soon as different nations do not use tomatoes in the preparation of first courses. Italians do not pour boiling water over tomatoes for soup and do not fry them. They are added fresh to the finished dish.

Ingredients:

Six potatoes.

¼ medium head of cauliflower.

24 beans and peas (in equal weight).

One pod of pepper.

Vegetable oil.

Two or three fresh tomatoes.

One carrot.

One stalk of green onions, herbs, salt, spices.

Cooking method:

1. Peel, wash and cut carrots, onions, herbs into thin strips.

2. Vegetables are sautéed in oil and water.

3. Bean pods and peas are washed and cut

4. Potatoes are peeled, washed, cut into wedges and dipped in boiling salted water for ten minutes.

5. Add the chopped pods, "sautéing" and cabbage, disassembled into small pieces, to the saucepan.

6. Allow to simmer for ten minutes over low heat, covered.

7. At the end of cooking put tomatoes cut into slices and salt.

8. When serving, sprinkle with fresh herbs and chopped pepper.

Chegemskiy tomato soup

One of the most interesting and unusual recipes for tomato soup is with the addition of lentil beans and eggplant. Serve garlic croutons or toasted bread with the first course.

Ingredients:

100 grams of dry lentils.

200 grams of eggplant.

60 grams of seed onions.

One red pepper.

Two feathers of garlic.

Two large tomatoes.

Vegetable oil.

Salt to taste.

White bread.

Cooking method:

1. Lentils are sorted out, poured with two liters of cold water and put on fire.

2. After an hour, add the peeled onions.

3. Eggplants are peeled, cut lengthwise into thin slices and added to the soup.

4. Peeled finely chopped tomatoes are sautéed and dipped in the soup.

5. Cook for fifteen minutes over low heat.

6. Season the finished soup with crushed garlic and finely chopped peeled peppers.

7. The bread is fried in vegetable oil, rubbed with garlic if desired and served with the soup.

Pyrenean tomato soup

Eat the first dish of this exquisite recipe with the Pyrenean landscape in front of your eyes. The mountain air and light breeze will help to whet your appetite.

Ingredients:

One eggplant.

One pod of red, green and yellow bell peppers.

Two pods of red hot pepper.

Three fresh tomatoes.

Two cloves of garlic.

Vegetable oil.

Salt, seasoning.

Dry greens.

Magazine color clipping with the Pyrenees.

Cooking method:

1. Cut the eggplant into slices and salt.

2. The bell peppers are cored and chopped.

3. Hot peppers are cut, freed from seeds and cut into rings.

4. Tomatoes are cut into cubes.

5. Peel and finely chop the onion and garlic. Fried with hot pepper in oil.

6. Add eggplant, bell pepper and stew a little more, stirring occasionally.

7. Then the vegetables in a saucepan are poured with hot water and salted.

9. For "heightening" the aroma, tickling the nostrils, add seasoning to the soup three minutes before readiness.

Tomato soup with tomatoes

This creamy soup is especially relevant in the summer-autumn period, when tomatoes and basil greens grown on the backyard are truly juicy. The zest of the recipe is that the tomatoes for the soup are baked in the oven.

Ingredients:

One kilogram of ripe tomatoes.

Three tablespoons of vegetable oil.

4 feathers of unpeeled garlic.

Half a liter of chicken broth.

One hundred grams of fresh basil herbs.

Half a tablespoon of balsamic vinegar or tomato paste.

Salt pepper.

Cooking method:

1. Tomatoes are washed and cut in half.

2. Placed on a baking sheet lined with parchment or foil paper. Unpeeled garlic cloves are placed between the tomatoes.

3. Sprinkle with olive oil, salt, pepper and put in the oven until baked (for one hour).

4. Cut off the ends of the baked garlic and squeeze the juice into a bowl. Add baked tomatoes, acetic acid, or tomato paste.

5. Pour in the broth and turn the whole mixture in a food processor until a creamy mass is obtained.

6. In the process, add broth, salt and pepper.

7. Soup-puree is served both cold and hot with croutons. Sprinkle with basil.

Tomato soup - tricks and tips

1. To make the soup light, it is recommended to drain the primary broth cooked on meat. The meat is poured with cold clean water and brought to a boil.

2. So that the rice grits in the soup do not turn into porridge, it is washed at least five times in cold running water.

3. Catching potatoes or carrots - check the soup for readiness. If the vegetables are soft and cooked, you can turn off the heat.

4. It is not necessary to use all the cooked broth. It can be added to the first course being prepared gradually, in the process of boiling off part of the broth. Or pour into a saucepan after the first two bowls eaten. Then the soup must be brought to a boil again.

This tomato soup can also be made with fresh tomatoes. Then they need 3-4 pieces. And they must be very ripe. But I do it more often with tomato paste for several reasons. Firstly, tomatoes are not very tasty in winter and probably not healthy at all. Secondly, the taste is richer with tomato paste. Finally, tomato paste is a very healthy product. This is surprising, because after processing, most vegetables lose most of their beneficial properties. But not tomatoes. And lycopene - a substance useful for the prevention of cancer, cardiovascular diseases, eye diseases - in tomato paste is hundreds of times more than in fresh tomatoes.

Well, now let's move on from the lyrical introduction to the preparation. First, my beef.

We set the meat to cook. When the water boils, add salt to taste and add the bay leaf.

Beef is cooked for 1-1.5 hours. In the meantime, we will prepare the vegetables. Three carrots on a coarse grater.

Finely chop the onion.

Saute carrots with onions in vegetable oil.

Personally, I first fry the carrots in heated vegetable oil for several minutes.

And only then I add onions to it and sauté them together.

I read this method of sautéing in an old cookbook and have been using it for many years. This sequence of bookmarks is explained by the fact that if the carrots are fried a little separately, then they will no longer absorb the smell of onions, and the taste of the final dish will be better. Perhaps I agree with that.

Shortly before the end of cooking the meat, you need to cut the potatoes into cubes.

It is better not to do this in advance so as not to darken. Or pour water over the sliced ​​potatoes (at the same time, get rid of excess starch).

Remove the cooked meat from the pan. If the broth has boiled away strongly during cooking, add boiling water to a volume of 1.5 liters. Put chopped potatoes in the broth and cook for 10 minutes.

Meanwhile, cut the meat into small pieces.

Put the tomato paste in the pot where the potatoes are boiled.

Cook for another 5 minutes. Add the sautéed vegetables and chopped meat. We wait for it to boil and turn it off.

When serving, sprinkle the soup with herbs.

Bon Appetit!

Cooking time: PT01H50M 1 h. 50 min.

Tomato soup has gained immense love among the people for its pleasant sour taste and fragrant aroma. This soup is good because it goes well with absolutely everything, be it meat, fish or cereals. That is, if you have a couple of tomatoes at home, then this soup will not be difficult to prepare.

Moreover, tomato soup can be either an ordinary dish, like buckwheat, where the ingredients are broth, buckwheat and tomatoes, or a restaurant delicacy. For example, how do you like the idea of ​​preparing a cooling watermelon-tomato cold puree soup on a hot summer day? Tempting, isn't it?

And what about other recipes, say, with meatballs or spices? Sounds simple, but so delicious. So go to the market, buy the juiciest tomatoes and choose the recipe below that you like best and get down to business. Believe me, those who try such a soup will be impossible to tear off the plate!

How to make tomato soup - 14 varieties

Light and pleasant soup will perfectly saturate and invigorate!

Ingredients:

• Canned tomatoes - 1 can
• Basmati rice - 250 g
• Vegetable broth - 2 l
• Celery - 1 pc.
• Carrots - 1 pc.
• Onions - 1 pc.
• Butter - 1 tsp
• Garlic - 1 clove
• Tomato paste - 1 tsp
• Vegetable oil - 2 tbsp. l.
• Sugar - a pinch
• Pepper

Preparation:

Rinse all vegetables and chop finely. Preheat a frying pan, add oil and fry vegetables in it. After frying, add tomatoes, tomato paste, salt and pepper and leave to simmer for 5-7 minutes.

Heat the broth and add the frying, add the rice. After the soup has boiled, add vinegar, sugar and cook for another 15 minutes.

The peculiarity of the soup is the tomato and pepper dressing, which gives the soup a delicate sweetness and incredible aroma.

Ingredients:

• Water - 2 l
• Tomatoes - 5 pcs.
• Chicken - 300 g
• Potatoes - 3 pcs.
• Pasta - 80 g
• Carrots - 1 pc.
• Onions - 1 pc.
• Sweet pepper - 1 pc.
• Garlic - 1 clove
• Sugar to taste
• Salt and pepper

Preparation:

Rinse the chicken and cut, put the broth to boil. Peel and chop all vegetables except onions. Fry onions until golden brown, carrots and peppers, after all - tomatoes. Sprinkle the tomatoes with sugar, stir and simmer for 5-7 minutes, then remove the lid and fry for another 7-10 minutes.

Add peeled potatoes, after boiling - pasta. Then add frying, salt and cook until boiling.

Delicious and healthy soup with vegetables and eggs will delight you with a juicy taste and aroma.

Ingredients:

• Chicken broth - 200 ml
• Tomato - 4 pcs.
• Onions - 1 pc.
• Potatoes - 6 pcs.
• Bulgarian pepper - 1 pc.
• Boiled eggs - 3 pcs.
• Dill - half a bunch
• Salt and pepper

Preparation:

Wash and peel the tomatoes. Peel the pepper, onion and garlic, chop with the tomatoes and cubes. Place vegetables in a blender bowl and beat until puree.

Heat the broth, add mashed potatoes, salt and boil until boiling.

To make the tomato easy to peel, pour boiling water over it, and then put it in cold water. This makes the peel much easier to remove.

A very pleasant and incredibly tender soup made from spicy pumpkin and juicy tomatoes with a dense consistency.

Ingredients:

• Pumpkin - 1 large piece
• Tomatoes - 4 pcs.
• Water - 1 l
• Stock cubes - 2 pcs.
• Onions - 4 pcs.
• Cream - 200 ml
• Salt and pepper

Preparation:

Peel the onion and pumpkin and cut into large pieces, pour into a saucepan and cover with water. Put on fire, add cubes, pepper and boil for 10 minutes.

At this time, cut the tomatoes into pieces, remove the vegetables from the pan and beat with a mixer, pour in the cream and broth, beat until puree.

Serve with tomato slices and fresh herbs.

A soup that will appeal to a tomato lover, because it contains yellow, red, and cherry tomatoes, so there is no "tomato" soup!

Ingredients:

• Cherry tomatoes - 8 pcs.
• Yellow tomatoes - 2 pcs.
• Regular tomatoes - 3 pcs.
• Garlic - 2 cloves
• Bulgarian pepper - 1 pc.
• Celery - 2 stalks
• Olive oil - 1 tbsp l.
• Basil - a few leaves
• Sugar to taste

Preparation:

Rinse vegetables, peel, chop and put in a blender. Grind in mashed potatoes, add salt, sugar, basil and beat again.

Put the liquid mixture to boil, add to the boil and sprinkle with chopped garlic after serving, sprinkle with oil.

To make the liquid with tomatoes more infused, it is better to leave it in the refrigerator overnight.

This soup is low in calories and therefore ideal for losing weight, has a pleasant rich and spicy taste.

Ingredients:

• Tomatoes in their own juice - 1 can
• Chicken broth - 300 ml
• Egg - 2 pcs.
• Ginger - 1 root
• Soy sauce - 2 tbsp l.
• Vegetable oil - 1 tbsp. l.
• Pepper

Preparation:

Grate the ginger on a fine grater. Beat eggs, add salt, pepper, soy sauce. Pour the egg mixture into a saucepan, add ginger, fry for 5 minutes. Add tomatoes and broth, cook for 5 minutes, pour in 1 spoonful of soy sauce and boil for another 3 minutes.

A very warming and healthy soup in the cold season that will delight you with its spicy taste.

Ingredients:

• Tomatoes - 4 pcs.
• Millet - 3 tbsp. l.
• Chum fillet - 200 g
• Onions - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Garlic - 2 cloves
• Bay leaf
• Parsley
• Lemon juice
• Salt and pepper

Preparation:

Finely chop the onion, carrot and celery, put in a saucepan and cook until it "dissolves" in the broth. Peel and cut the potatoes, add them to the vegetables. Rinse the millet until the water is transparent and add to the water, then add the tomatoes. Cook until millet is done.

Cut the fish fillet into cubes, then add to the soup, add chopped garlic there and add it to the soup, sprinkle with lemon juice before serving.

For the soup, you can make the usual frying, but in fish soup this can ruin the fishy flavor itself, therefore it is better to boil them.

Soup familiar from childhood, combined with tomatoes, gives an unusual pleasant sour taste.

Ingredients:

• Pork - 200 g
• Dried peas - 200 g
• Carrots - 1 pc.
• Onions - 2 pcs.
• Tomato - 3 pcs.
• Pork fat - 1 tbsp. l.
• Bay leaf
• Butter - 1 tbsp. l.
• Dill
• Salt and pepper

Preparation:

Rinse peas and soak in cold water for an hour. Boil the broth on the pork bone, remove, separate the meat and put it back.

Peel the carrots and onions, cut into pieces and add to the broth together with the peas until puree. Remove the skin from the tomato and cut into cubes, add to the soup.

Add bay leaf, pepper and salt to the soup and cook until cooked.

Harira soup is a Moroccan dish and therefore has an unusual and spicy flavor that will surely please those who love everything new.

Ingredients:

• Boiled chickpeas - 250 g
• Tomatoes - 5 pcs.
• Onions - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Harissa - 1/2 tsp
• Water - 1 liter
• Paprika - 1 tsp
• Mint - a few leaves
• Turmeric - 1 tsp
• Ground ginger - 1 tsp
• Saffron - 1 tsp
• Starch - 1 tsp
• Flour - 1 tsp.
• Salt and pepper

Preparation:

Chop onion, tomatoes, chickpeas and mint. Fry onions, add vegetables and spices. Pour the frying into a saucepan and add water and cook for about half an hour.

To boil chickpeas, you need to soak it overnight or for 6-8 hours and boil over low heat until softened.

A simple and uncomplicated soup is perfect as a simple option for a family dinner.

Ingredients:

• Meat broth - 250 ml
• Potatoes - 2 pcs.
• Tomatoes - 2 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Buckwheat - 70 g
• Greenery
• Salt and pepper

Preparation:

Peel and cut vegetables, other than tomatoes. Fry onions with carrots in a pan. Boil the broth, add potatoes there. Rinse buckwheat, add to broth and salted frying. At the end, add chopped and peeled tomatoes, cook for another 10 minutes and sprinkle with chopped herbs.

This soup will go well with sour cream.

Incredibly delicious cheese soup with tomatoes will appeal to both kids and adults!

Ingredients:

• Tomatoes - 4 pcs.
• Chicken broth - 300 ml
• Chicken fillet - 1 pc.
• Hard cheese - 100 g
• Tomato paste - 1 tbsp l.
• Onions - 1 pc.
• Vegetable oil - 1 tbsp. l.
• Greenery
• Salt and pepper

Preparation:

Peel the tomatoes and chop until puree. Chop the onion and fry until golden brown. Add tomato puree to the onion, simmer for another 3 minutes. Boil the chicken, remove and chop, mix with tomatoes and onions. Add the whole mixture to the broth, add salt and pepper. Chop the cheese and add to the soup before serving.

Everyone's favorite soup since childhood with meatballs along with tomatoes will be a very satisfying and interesting option for lunch.

Ingredients:

• Chicken broth - 1 l
• Tomatoes in their juice - 1.5 l
• Carrots - 1 pc.
• Onions - 1 pc.
• Garlic - 1 head
• Celery - 150 g
• Minced meat - 200 g
• Basil - 1 bunch
• Sugar - 1 pinch
• Salt and pepper

Preparation:

Peel and chop onions, carrots and celery. Fry onions with carrots, add celery with garlic, fry together.

Make meatballs from minced meat and bake on a baking sheet. Add the tomatoes to the frying and stir, pour in the chicken broth and add heat. Add basil and beat with a blender. Add salt and sugar. Add the meatballs last.

A soup that can be cooked every day, as it takes very little time and does not require standing behind the stove.

Ingredients:

• Chicken fillet - 1 pc.
• Tomatoes - 4 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Eggs - 2 pcs.
• Pasta - 200 g
• Vegetable oil - 1 tbsp. l.
• Dill
• Salt and pepper

Preparation:

Rinse the meat and cut into cubes, chop the onion and carrots as well, chop the tomatoes. Pour the onions and carrots into the multicooker bowl and fry in oil until golden brown. Pour pasta, meat and tomatoes with vegetables, cook in the "Soup" mode. Beat the eggs and pour into the soup, add chopped herbs, salt and pepper and cook until tender.

The ideal idea for a hot day would be to make a soup that will perfectly refresh and satisfy.

Ingredients:

• Tomatoes - 3 pcs.
• Watermelon pulp - 400 g
• Cayenne pepper - 1 pc.
• Red pepper - 1 pc.
• Basil leaves
• Olive oil

Preparation:

Peel the tomatoes and watermelon and pass through a sieve. Sprinkle the mixture with salt and pepper. For basil oil, mix basil with butter, salt and beat, pass through a sieve. Blanch the tomatoes in boiling water and pour over with cold water. Mix everything and pour into portioned plates.

Hot peppers can be replaced with Tabasco sauce without affecting the taste.

Soup with tomatoes and lentils

The aromatic and lean soup will impress even the most avid meat-eater due to its delicate taste.

Ingredients:

• Lentils - 1 glass
• Tomatoes in juice - 1 can
• Tomato juice - 200 ml
• Carrots - 2 pcs.
• Onions - 1 pc.
• Bulgarian pepper - 1 pc.
• Meat broth - 1 glass
• Olive oil - 2 tablespoons l.
• Garlic - 2 cloves
• Salt and pepper

Preparation:

Boil the lentils and salt to taste. Peel and dice the onions, peppers and carrots. Fry the onions in oil, then add the carrots and peppers. Pour the broth into the frying and cover with a lid.

Remove the cooked lentils from the heat and drain. Pour vegetables with broth to it, put on fire, add garlic and pepper a little. Pour tomatoes there, mix, pour in juice. Cook until boiling and season with salt as desired.

Step-by-step recipes for an incredible tomato soup with meat and potatoes, rice, smoked sausages and vegetables with fresh and sun-dried tomatoes

2018-03-01 Yulia Kosich

Grade
recipe

3758

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

8 gr.

26 gr.

Carbohydrates

2 gr.

280 kcal.

Option 1: The classic recipe for tomato soup with meat

Beef broths cannot be made light transparent. As, for example, from chicken meat. Therefore, they are often painted over with tomato paste or fresh tomato dressing. We'll cover both, but let's start with the classic tomato and beef soup.

Ingredients:

• 550 grams of beef ribs;
• 2.5 liters of water;
• 110 grams of tomato paste;
• coarse salt;
• laurel;
• three potatoes;
• spices "For meat";
• five to six sprigs of parsley;
• medium carrots;
• medium onion;
• butter (1 tsp).

Step-by-step recipe for tomato soup with meat

Wash the beef ribs. Place in a tall, large saucepan. Pour in water. Add laurel. Cook without adding salt for an hour and a half. During this time (fire - minimum), the broth will boil down per liter and remain transparent.

10-15 minutes before the end of this part of cooking, peel the carrots, potatoes and onions. Then grate the first, cut the second into cubes, and chop the third.

Fry all the root vegetables in the oil warmed up at the bottom of the pan. It will take about 3-4 minutes.

Remove the ribs from the pan (discard the laurel). Set aside on a plate. Strain the broth itself thoroughly.

Bring back to medium heat in a clean saucepan. Throw (as carefully as possible) the frying.

Also dilute the tomato paste in a sufficient amount of broth. Add to the bubbly first.

Now add salt, chopped parsley and "For meat" spices. In addition, add the boneless beef pieces.

Cook the tomato soup with meat for another 20-23 minutes until the potatoes are soft. Serve with sour cream and a fresh crusty bread slice.

If you do not like the obvious presence of vegetables (carrots and onions) in the first courses, after pre-frying them, stew directly in the pan, adding a few tablespoons of broth for half an hour at a minimum temperature.

Option 2: Quick Tomato Meat Soup Recipe

Beef can hardly be called tender. Therefore, it takes a long time to cook. But if you take a lean, peeled piece, the time can be significantly reduced. In addition, we suggest completely abandoning pre-frying.

Ingredients:

• medium carrots;
• 350 grams of lean meat;
• one and a half liters of water;
• spices "For soup";
• three (tablespoons) tomato paste;
• onions for broth;
• lavrushka;
• 330 grams of potatoes;
• salt;
• a third of a bunch of any greenery.

How to Quickly Make Tomato Meat Soup

Pour purified water into a saucepan. Add lavrushka and peeled onion. By the way, it is better to add it as a whole, so that later it would be easier to "catch" and remove it.

While the liquid is boiling, cut off the films from the lean beef and cut into small pieces of 20-25 grams. Wash well in cool running water.

Throw the meat into the bubbling liquid. Cook the broth, removing the foam, for 40 minutes. Then remove the soft onion and laurel.

Now add small potato cubes and grated carrots. Pour in coarse salt, chopped herbs and spices "For soup".

Alternatively, pour the clean broth into a separate container. Add tomato paste to it. Mix. Return the uniform dressing to the saucepan.

Simmer with a closed (not very tight) lid, an amazing tomato soup with beef for another 22-24 minutes, during which the potatoes should become soft. It is by his condition to determine a more accurate cooking time.

Since we are making a quick option, it is important to rinse the meat well. By the way, it should be lean. Thanks to this, a minimum of debris will appear in the bubbling broth, and it will not need to be filtered. And this is a significant saving of time and effort.

Option 3: Tomato soup with meat and rice

Don't you like potatoes or you just don't have it at the moment? Then replace the popular root vegetable in our kitchen with friable rice. It will turn out delicious!

Ingredients:

• two and a half liters of water;
• spices "For soup" / salt;
• half a glass of rice;
• four fresh tomatoes;
• medium carrots;
• 395 grams of beef back;
• onion;
• two (teaspoons) paprika;
• laurel;
• red hot pepper;
• frying oil (butter).

How to cook

Strip the back of the beef. Rinse, cut into chunks and rinse again. Transfer to a saucepan. Pour water over the meat. Put on medium heat, not forgetting to throw in the lavrushka.

Leave the broth for an hour, during which its volume will decrease by about a liter.

So, at the end of the specified time, peel vegetables: onions and carrots. Alternatively, blanch the tomatoes.

Grind prepared ingredients. Then warm up the oil. Throw in onions, tomatoes and carrots. Add spices "For soup", hot pepper and paprika. Season with salt and mix.

In the next step, remove the beef from the pan. Throw out the laurel. Strain the broth.

Pour a glass of refined broth into a fry. Simmer vegetable dressing with spices for 8-9 minutes.

Return the rest (most) part to the stove. Immediately add white rice pre-steamed in boiling water.

Reducing the heat under the pan to a minimum, cook the cereals for 6-7 minutes. Then carefully pour the contents of the pan.

Also add the beef and cover the tomato and meat soup. Cook the first for a few more minutes. Serve warm with sour cream and croutons.

Rice for this first is better to choose thin. Like Basmati or Jasmine. It is these varieties that will not boil up into porridge, but remain in the form of whole grains. Which is both beautiful from the point of view of serving, and delicious when tasting.

Option 4: Meat soup with sun-dried tomatoes

Sun-dried tomatoes are distinguished by an unusual, but undoubtedly bright taste. Light notes of haze and spicy structure will turn a simple tomato soup with meat into a unique culinary masterpiece.

Ingredients:

• 455 grams of beef (medium fat);
• a can (125 g) sun-dried tomatoes;
• two and a half liters of water;
• some salt;
• medium (85 g) carrots;
• three potatoes (105 g each);
• broth onion;
• laurel leaf;
• dried basil / black pepper;
• two tablespoons of tomato paste.

Step by step recipe

Carefully clean and rinse the meat. Cut into chunks. Transfer to a saucepan, where to put the laurel leaf and medium onion as a whole.

Add the planned volume of water. Salt. Leave on the stove, adjusting the temperature to medium. Cook for an hour.

During this time, peel the carrots and potatoes. Wash. Grate the first, and finely cut the second into cubes.

Get the boiled meat. Postpone. Strain the resulting broth. Moreover, onions and lavrushka can be thrown away.

Throw potatoes into clean broth and add carrots. Add dried basil and black pepper.

Also, carry on sun-dried tomatoes and a couple of tablespoons of tomato paste. Stir the latter well so that the dish is homogeneous.

Throw in the beef slices right there. Continue cooking tomato and beef soup on low heat. To do this, allocate about half an hour.

Sun-dried tomatoes won't give a lot of color. Therefore, we recommend using tomato paste. However, this ingredient, unusual for our cuisine, which, by the way, can be bought in any store, will saturate the first with amazing flavors.

Option 5: Tomato soup with beef and smoked sausages

By adding smoked sausages to the recipe, you will achieve an amazing and definitely memorable taste for the presented dish. Be sure to try this option. Perhaps he will be the most beloved.

Ingredients:

• 165 grams of smoked (hunting) sausages;
• 495 grams of beef (lean);
• two and a half liters of water;
• three to four tablespoons of tomato paste;
• coarse salt;
• laurel / onions;
• fresh carrots (medium size);
• two large potatoes;
• fresh dill.

How to cook

Put the peeled onion and a large laurel leaf in a saucepan. Send prepared pieces of beef there. For this smoked option, only lean meat is suitable so that the former does not turn out to be too fatty.

Pour in filtered water. Put on medium heat. Boil for 45-49 minutes.

Peel the potatoes in parallel. Also peel the carrots off. Cut the first root vegetable into cubes and grate the second.

Now remove the film (if any) from the sausages. Chop them into relatively thin circles. Chop the dill.

At the next stage, strain the broth, discarding the laurel and onions, and setting the meat aside. Return the base of the dish to the stove.

Throw in the potatoes, pour in the carrots and add the sausages. Add salt, considering that smoked meats contain this spice. Throw in the dill. Pour in the tomato paste diluted in water or broth.

Add the stripped beef at the end. Cook tomato soup with meat for no more than half an hour. Willingness to check for the softness of the potatoes.

If it was not possible to purchase thin hunting sausages, it is permissible to replace them with other smoked meats. For example, dried chicken fillet, balyk or ham. As for serving, crispy wheat croutons are perfect for this soup.

Option 6: Meat soup with tomatoes and vegetables

Do you cook tomato soup in the summer when you can buy any vegetables on the market? Then add as many fruits as possible to the recipe. In our case, these will be potatoes, bell peppers, onions, green peas, carrots and juicy fresh herbs.

Ingredients:

• two potatoes;
• carrot;
• large sweet peppers;
• onion;
• 95 grams of green peas;
• a third of a bunch of greens;
• 550 grams of beef;
• 2.5 liters of water;
• pepper / salt;
• five tomatoes (medium).

Step by step recipe

Prepare all vegetables for cutting. To do this, remove the peel from carrots, potatoes and peppers. Blanch the tomatoes. Cut off the top of the pepper and remove the partitions. Remove the green peas from the pods.

Now cut off the fat and layers from the beef piece. Place it in a tall saucepan. Pour in water. Put on high heat and bring to a boil.

Then reduce the temperature of the hob to the average. Remove the foam. Carefully add the potatoes and peppers, cut into small cubes. Cover with grated carrots and chopped onions.

Continuing boiling, add chopped tomatoes to the pan. Add pepper and salt. Bring the dressing to a non-uniform puree-like state.

Pour the contents of the skillet into the tomato-beef soup. Add green peas. Add chopped herbs.

Finish the culinary process after a third of an hour. You can serve an amazing first right away. At the same time, do not forget to serve garlic croutons or slices of bran bread.

If the tomatoes do not give a strong red color, add a little tomato paste when roasting them. It is also permissible to supplement the composition of this soup with hot pepper and paprika. These spices will also enhance the color.