Tomato soup with semolina dumplings | Homemade tradition
(0)
55 min
Under an hour
Sezamo
Supă clasică de roșii cu legume dulci de grădină și găluște pufoase de griș, finisată cu pătrunjel proaspăt. Un preparat reconfortant și aromat, exact ca în bucătăria bunicii.
Preparation method
Cooking the vegetables and tomato base
Peel and wash the carrots, celery root, parsnip, red bell pepper, and yellow onion thoroughly. Finely chop the onion and bell pepper, and either grate the root vegetables (carrots, celery root, and parsnip) on a coarse grater or cut them into small dice.
In a large 4-liter pot, heat half of the sunflower oil (15 ml) and gently sauté the onion and root vegetables for 4-5 minutes, until they release their sweet aromas. Pour in 2 liters of hot water, add a teaspoon of salt, and let the vegetables simmer over medium heat for about 15 minutes, until tender.
Add the tomato purée to the pot, along with a teaspoon of sugar to balance the natural acidity of the tomatoes. Let the soup gently simmer for 5-7 minutes, then reduce the heat to low.
Chef's tip
The secret to perfect dumplings: beat the eggs well with a little oil and let the semolina mixture rest for 10 minutes before shaping. The soup must not boil vigorously when adding the dumplings, otherwise they may fall apart.
A pinch of sugar added to the tomato purée rounds out the flavor and softens the acidity, providing that comforting sweetness characteristic of the traditional homemade recipe.
45 min
Under an hour
