Tomato soup with dumplings - Kristina Gašpar
Tomato stew with dumplings - I usually prepare tomato soup with pasta or oatmeal, although I often add some grains: buckwheat, quinoa, rice...
I made it for the first time with dumplings and I liked it 😉
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Tomato soup with dumplings - Kristina Gašpar
- 1 medium egg
- 1 tablespoon of plain flour
- 1 tablespoon of polenta or cornmeal
- 1 teaspoon oil of your choice
- 1 tablespoon of finely chopped parsley leaves
- 1 teaspoon of finely chopped onion
- a pinch of salt and pepper
Necessary ingredients for the broth:
- 1/2 l thick tomato juice
- 1 tablespoon of finely chopped onion
- 1 tablespoon oil of your choice
- 1 teaspoon of salt
- 1 teaspoon of polenta or cornmeal
- beaver
- Origan
- garlic powder
- primrose leaf
- First, prepare the dumplings: beat the egg, then add all the other ingredients and mix well.
- Pour half a liter of water, a little salt and pepper into a pot, then bring it to a boil.
- When the water boils, shape the dumplings with a spoon and drop them into the boiling water. Leave them to cook for about 2 minutes, then add tomato juice and the other listed ingredients except for the parsley.
- Reduce the temperature and simmer the stew for ten minutes.
- When serving, sprinkle with parsley leaves.
- If the tomato juice you use is not spicy, add more spices and a little sugar to taste.
