Traditional recipes

Tomato soup

Tomato soup

Wash all ingredients. Clean, then wash again.

Put water in a 3l pot. and put on the fire. When the water starts to boil, put:

-finely chopped onion

-the sliced ​​carrot

- finely chopped pepper

- celery, parsley root and finely chopped parsnip

Leave it to boil for 15 minutes, then put the tomatoes, which have been washed and grated. When the foam formed by boiling the tomatoes has disappeared, put the noodles on it. . When the soup has cooled, add the washed and finely chopped larch and season with salt.


Tomato soup my grandmother's Transylvanian recipe

Tomato soup my grandmother's Transylvanian recipe. In Arad we make tomato soup with rice, alphabet pasta or with small flour dumplings. It is a simple soup recipe, cheap, healthy and fast. Celery is not missing from this tomato soup.

He tells us soup or zama of paradise or porodica, paradise (from Swabians and Hungarians). Tomato soup I didn't like it as a child. My grandmother begged me to eat it and counted my spoons: one more and one more. I didn't suffer from the long celery leaves in the pot, even though I didn't put them on my plate.

In the meantime, I completely changed my tastes and tried to find the old recipe for tomato soup from my grandmother's house. Good luck with my father, who cooks very well and explained to me exactly how to make this soup. He prepares it very often.

It is a light soup, simple and fast, very tasty. A recipe of post. It can be made in summer from garden tomatoes, well ripened, fragrant and juicy, or in winter from homemade broth & # 8211 recipe here. You can use commercial tomato juice (glass or cardboard).

I don 't know why tomato soup is a child' s fear. & # 8230 You mean? Is tomato soup a bau-bau? Does anyone know why children don't like it? So it is with marinated meatballs (recipe here). Some children do not eat them

In neighboring Hungary, the most popular tomato soup is the one with letter-shaped noodles (alphabet pasta). That's what it's called: betütesztas paradicsomleves & # 8230 It's that good soup found in school canteens and kindergartens. I think, going back to the previous idea, that those who make tomato soup in the canteen put alphabet pasta to be more attractive for the little ones. So did I and my son (who is in grade 1) reads them as he discovers them in the soup spoon: B, E, K, L, E, O & # 8230

You can use any kind of small pasta: tarhane, stelline, risoni, anellini, noodles but it is also made with flour dumplings or with csipetke.

From the ingredients below we obtain approx. 4 servings of tomato soup.


Useful tips for cooking beef soup

To make sure you get a book-style beef soup with tender meat and flavored juice, here are some tips:

  • Keep in mind that, depending on how old the beef is, the cooking process will eventually take longer, you can cook the meat in a pressure cooker to speed up the process.
  • If you boil the beef or veal in the pot, the fire must be small and be careful to remove all the foam that forms, in order to have a clear juice.
  • The most suitable meat for beef soup is the one with bone, like brine, because the bone will give it a special aroma.
  • You can also use beef from the pulp or ribs, as long as it has little bone
  • The young beef is lighter in color, like the veal, and the fat and tendons are white, while the old beef is darker in color, with yellow tendons and fat.
  • The beef soup must have many vegetables, so you can add whatever vegetables you want, the most suitable being peas, beans, beans, but also white cabbage or cauliflower.
  • If you want to add beef soup, you can opt for borscht or a little lemon juice, depending on your preferences.
  • At the end, you can serve beef soup with a little sour cream and hot pepper.

Therefore, beef soup is easy to prepare and you can get an extremely tasty food, if you use the right meat and as many vegetables as possible. All your loved ones will gather around the table for a hot cow soup.


Tips from mom

There are broth recipes that contain only tomatoes & # 8230 without salt and celery. They are very good and those, but I got used to my mother's recipe. Furthermore, the salt It is a good preservative, even if it is in small quantities. Celery leaf goes perfectly with tomato sauce. Another good preservative is horseradish & # 8211 which also preserves the beautiful color of this tomato broth & # 8211 does not turn brown but remains red.

The cooking time of the broth is indicative & # 8211 it depends on how juicy the tomatoes are, the shape and volume of the pot in which it boils, the amount of tomatoes and the power of the flame. Boil the broth to the desired consistency!

  • 6 kg of beautiful and ripe tomatoes
  • 2 stems with celery leaves
  • a piece of horseradish (for color)
  • 3 teaspoons grated salt (for canning)

- chicken cutlery (as many as you want)
- 1 medium onion,
- 1 medium carrot,
- 1 small piece of celery,
- 2-3 medium tomatoes well ripened,
- alphabet paste,
- 1 lemon,
- parsley,
- salt

Put the chicken cutlery to boil. Bone them. Use the robot to make the vegetables as small as possible. Separately, robotize the tomatoes until they become a paste. Squeeze the lemon juice.

Boil the vegetables in the cutlery juice, along with the boned meat and salt to taste. When they are almost cooked, add the tomatoes and pasta. Leave for another 10 minutes and add the lemon juice. Let it boil for another 2 minutes, close and add the chopped parsley.


Tomato soup - Recipes

We prepare our ingredients

Chop the cabbage and put it to boil in cold water

Chop the onion and put the carrot and celery on the small grater

After the cabbage has boiled, turn off the heat. Heat a frying pan with oil

Put the onion, carrot and celery to harden

After about 4 minutes, add the diced tomatoes and continue to harden until everything becomes like a cream

In the pot with cabbage we put the spices, then the tomatoes hardened with the other vegetables and we start the fire.

Bring to a boil, then turn off the heat, season with salt and pepper and sour cream and add the melted cream with a few tablespoons of juice and add it to the pot, stirring until incorporated. Sprinkle finely chopped greens on top.


Similar recipes:

Tomato soup with cheese balls

Tomato soup with meatballs of sweet cow cheese, prepared with semolina

Tomato soup with rice

A very simple recipe for tomato soup

Tomato soup with mushrooms

Tomato soup with fresh or canned mushrooms, with brown rice and celery, seasoned with basil and bay leaves

Tomato soup with vegetables and cauliflower

Tomato soup with vegetables and cauliflower prepared with 1 piece of celery, parsley and a good hand of noodles


Meatball soup

Of course, at home you also have some culinary charts that include what is best and most appetizing.

Meatball soup it's probably in the top of many of us.

With many vegetables, sour and good, it's as if you can't refuse when it's offered to you.

This time I prepared it for Multicooker 5in1 Digital Crock-Pot, even more easily and without having to supervise it.

For this appliance I also make soups, and main course, and dessert.

Ingredients for the juice
  • about 350-400 grams of chopped vegetables & # 8211 white roots (celery, parsnips, parsley), carrots, pods, red bell peppers, onions, peas (you can also use frozen mixture)
  • 3.5-4 l water
  • 3 yolks
  • salt
  • pepper
  • green larch & # 8211 half tie
  • green parsley & # 8211 half tie
  • lemon juice to taste
  • 3 tablespoons oil

For meatballs

  • 500 g minced beef or veal
  • 2 eggs
  • chopped parsley
  • 3 tablespoons rice
  • salt
  • pepper

Preparing meatball soup

Connect it to the power supply and press the standby button. Select the frying program, put oil in the bowl, then press the START button.

Allow to heat and place the vegetables. Bake for 3-4 minutes, then stop the program.

Pour water into the bowl and a tablespoon of salt.

Select the slow cooking program, set the low stage and time to 1:30 from the buttons, fix the lid over the pot and press start.

Wash the rice under a stream of hot water and drain well.

Put it in a bowl and add eggs, meat, a little chopped parsley, salt and pepper to taste.

Stir vigorously until you have a homogeneous composition.

With wet hands, form balls of meat in your palm, which you place on a board and then cool.

When the beep of the appliance alerts you, add the meatballs to the bowl, secure the lid, then select the same program, but set the stage high, time 3:00.

At the end of the program, take the lid carefully, quickly beat the egg yolks in a bowl, gradually adding a little juice from the bowl. Then pour everything over the rest of the soup, adjust the taste of salt and pepper and sour with lemon juice to taste.


1. Put water in a bowl and add the ribs. Bring to the boil and, after a few boils, be sure to take the foam that forms on top.

2. Once the foam becomes clear, you can add the washed and chopped vegetables.

3. You can even add parsley stalks, according to petitchef.ro.

4. Don't forget to add salt and pepper to taste.

5. Let it boil, and when the vegetables are ready, you can add the chopped tomatoes, the three tablespoons of broth and the noodles.

6. Then bring the borscht to a boil and add it to the soup. In case you still need it, you can sprinkle more salt and pepper.


Recipes for beef soup

Beef soup can be prepared in several ways, with tender pieces of beef, seasonal vegetables and greens, and then you can serve it with a little sour cream. Here are some recipes for inspiration:

Classic beef soup recipe

  • 650 g beef, diced
  • 400 ml of tomato juice
  • 2 medium carrots
  • 2 large onions
  • 3 medium potatoes
  • 1 bell pepper
  • 1 medium celery
  • 1 bunch of fresh parsley
  • olive oil
  • salt

Start by washing and cleaning the vegetables well, then cut the carrots into rounds, and the celery, bell pepper and potatoes, diced. You will finely chop the onion. Put about 4 liters of water in a pot and add the diced beef. Bring the meat to a boil until foam forms on top (about 20 minutes), which you will remove with a whisk. Let the meat boil for another 20-30 minutes, removing, from time to time, the foam that forms.

Once the foam is no longer formed, add the onion, carrot and celery and let them boil for another 20-30 minutes. Then add the bell pepper, peas and potatoes and simmer for 15 minutes. Once cooked, add the tomato juice, a little salt and olive oil and let the beef soup boil for another 15 minutes. When the soup is ready, add the chopped parsley and serve.

Sour beef soup recipe

  • 1 kg of beef with bone, preferably brine or pulp
  • 2 medium carrots
  • 1 small celery
  • 2 medium onions
  • 1 parsley root
  • 200 g white cabbage, finely chopped
  • 200 g frozen peas
  • 2 bell peppers
  • 2 medium potatoes
  • 2 medium tomatoes
  • 1 link fresh larch
  • borscht, to taste
  • salt and pepper to taste

Start by boiling the beef in cold salted water. Boil the meat over low heat, while removing the foam that forms on the surface. Optionally, to cook the beef faster, you can use a pressure cooker. In the meantime, you can prepare the roots. Peel, wash and finely chop the onion, and cut the carrots, celery and parsley root into cubes.

Once the foam is no longer formed, prick the meat with a fork, to see if it has boiled enough, more than half. You should encounter some resistance. Then add the roots.

Let the beef soup simmer while you cook the rest of the vegetables. Cut the pepper into cubes, peel the potatoes and cut them into cubes. Once the roots begin to soften, you can add the peppers, peas and finely chopped white cabbage.

In the meantime, check if the meat is cooked. When the fork enters it easily, take it out of the pot, let it cool a bit and then you can cut it into cubes. Put the meat back in the pot. When the vegetables are almost cooked, add the potatoes. Once they have boiled, add the tomatoes to the pot, which you have scalded, peeled and cut into cubes beforehand. Boil the borsch separately and add it over the soup. Bring the contents to a boil and remove from the heat. Add salt and pepper to taste, but also finely chopped larch. You can serve beef soup with a little sour cream.

Transylvanian veal soup with sour cream recipe

  • 500 g of veal
  • 200 ml of tomato juice
  • 3 carrots
  • 1 parsnip
  • 1 parsley root
  • ½ celery root
  • 1 large onion
  • 2-3 medium potatoes
  • celery leaves
  • 1 link parsley
  • 1 sprig of thyme
  • 1 bay leaf
  • 1-2 tablespoons olive oil
  • salt and pepper
  • caraway
  • paprika
  • a few veal bones for taste
  • 3-4 yolks
  • 450 g sour cream (20%)
  • a little lemon juice, optional

Start by boiling the veal, together with the veal bones, in a pot of cold water, salt and a few peppercorns. Let the meat boil for about 45 minutes, during which time you will always froth, until the juice remains clear. Meanwhile, wash and clean the vegetables and greens. Cut the diced potatoes, sliced ​​carrots, parsnips, parsley root and celery into cubes, and you can finely chop the onion.

Add two tablespoons of oil to a pan and fry the carrots a little. When the meat is almost cooked, you can take it out of the pot and cut it into cubes. Strain the soup separately into another pot, add the veal and the previously prepared vegetables. Bring everything to a boil and add the celery and parsley leaves. Eventually, you can add water if the juice has dropped. When the veal soup boils, add the thyme sprig, bay leaf, pepper and a little ground cumin. Then add two tablespoons of paprika and tomato juice. Bring everything to a boil until the vegetables are soft. Season with salt, if necessary.

When the veal soup has boiled, remove the celery leaves and thyme sprig. Prepare the mixture of yolks and sour cream to straighten the soup. Mix the cream with the yolks and 2 tablespoons of the soup, until the composition is thin, then add it over the soup and mix well. Eventually, you can add a little lemon juice, to taste.

Peasant beef soup recipe

  • 1 kg of beef with bone
  • 2 medium carrots
  • 1 large onion
  • 2 medium potatoes
  • 1 large bell pepper
  • 1 parsnip root
  • 1 celery (approx. 200 g)
  • 100 g peas
  • 150 g green beans
  • 200 g white cabbage
  • 400 g tomatoes in broth
  • 1 link leustean
  • 1 link parsley
  • salt, to taste, to taste

Remove the meat from the bone and wash it well, then you can cut it into cubes. Put the diced meat and bones to boil in a pot of water and salt for about an hour. Always froth until the juice remains clear. The meat should be soft when pricked with a fork.

Meanwhile, prepare the vegetables and remove the bones from the pot. Wash, clean and cut carrots, onions, potatoes, bell peppers, parsnip root and celery. You can finely chop the white cabbage. Add the chopped vegetables to the pot in which the meat is boiling (without the potatoes), together with the peas and green beans. Let the beef soup simmer over low heat. When the vegetables and meat are penetrated, add the potatoes and let them boil for about 20 minutes.

Then add the tomatoes in broth and borscht to taste, depending on how sour you want the beef soup to be. Let it boil for a few more minutes and add salt to taste. When ready, take the pot off the heat and add the finely chopped larch and parsley.


Chicken soup with tomatoes not only is it a light meal, but it is very easy to prepare. Here are the steps you need to follow to prepare chicken soup with tomatoes:

1. Wash the chicken, cut it into pieces and boil it in plain water.

2. Add the foam, then add the chopped onion, finely chopped pepper, grated carrot and diced celery.

3. After the vegetables have boiled, add the sliced ​​tomatoes and cook for another 15 minutes.

Chicken soup with tomatoes it is a light food that is very easy to prepare. It is recommended that after preparation chicken soup with tomatoes pour a little lemon juice and sprinkle parsley on top.


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