Thick tomato soup is delicious and unusual. It is easily prepared from the available ingredients and turns out to be satisfying and nutritious. The dish is worthy of attention and repetition.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Thick, hearty pork soup with young potatoes, rich in tomato flavor and a light aroma of fresh herbs. It prepares quickly and easily. And it is suitable for both winter evenings and warm summer days. The only thing in winter, instead of fresh juicy tomatoes, you will need to use tomato paste or juice, or you can pass canned tomatoes through a blender. The food turns out to be rich, aromatic, moderately nourishing and thick. Well, the ideal accompaniment to such a soup, of course, is fresh white bread.
In general, tomato soups have many cooking variations. You can come up with a wide variety of recipes by experimenting with additional ingredients. For example, sausages, smoked chicken, offal, etc. can be taken as meat components. It is the same with additional products. A variety of vegetables are suitable here, and cabbage, and zucchini, and beans, and eggplants, and mushrooms. Don't forget about the greens. At any time of the year, it is a necessary element. The most important thing in this soup is the tomatoes. For this recipe, tomatoes are used fresh, ripe, red. As a last resort, tomato juice or tomato sauce diluted with water will do. The rest of the ingredients, as for any other soup, can be varied.
- Caloric content per 100 g - 50 kcal.
- Servings Per Container - 4-5
- Cooking time - 1 hour 30 minutes
Ingredients:
- Pork - 500 g
- Young potatoes - 2 pcs.
- Carrots - 1 pc.
- Tomatoes - 3 pcs.
- Sweet pepper - 1 pc.
- Tomato dressing - 100 ml
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step preparation of thick tomato soup:
1. Wash the pork, peel off the film, cut off excess fat and cut into large pieces of 4-5 cm in size.
2. Peel the carrots, wash and cut into bars.
3. Peel the potatoes, wash and cut into 4-6 pieces, depending on the original size of the tubers.
4. Wash the tomatoes and cut into 6-8 slices. Peel the bell peppers from the seed box, wash and cut into strips.
5. Wash the dill and chop finely.
6. Pour vegetable oil into a cast-iron cauldron or large saucepan and heat well. Add pork and heat high.
7. Fry the meat over high heat until golden brown, stirring occasionally.
8. Add carrots to it and add oil if necessary.
9. Continue stirring to fry the food until the carrots are golden brown.
10. Then add potatoes to the pot.
11. Fry everything together to brown the potatoes.
12. Then add the bell peppers.
13. Tomatoes follow.
14. Stir the food.
15. Cook everything together for about 5 minutes.
16. Pour the tomato dressing into a saucepan.
17. Pour the food with drinking water, season with salt and ground pepper. Boil, lower the temperature, and continue cooking for 1 hour with the lid closed.
18. Place the dill 10 minutes before cooking.
19. Leave the prepared soup to infuse for 10-15 minutes and serve by pouring into portioned bowls.
See also the video recipe on how to make thick tomato soup.
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