Pre -war tomato soup. Traditional recipe and original addition

Food disputes in Poles are not new. It could not do without disagreement with our favorite soup. How is tomato with rice or pasta? Before the war, they had no such problems. Of carbohydrateM was porridge, but not any.

Many people prepare on Sunday broth, to which tomato puree and concentrate are added. However, such products were not always available in stores. Before the tomato war prepared in the summer on real tomatoesmaturing in the sun.

However, this is not the only deviation from the tomato every day. There was no dilemma with rice and pasta. In the pre -war version The tomato soup was served with pearl.

An unusual addition of pearl This is a completely new experience of eating popular soup. Cooked grains gently change its consistency. They give a slightly nutty flavorwhich wonderfully complements the taste of tomatoes. A small thing, and such a big difference.

Preparation of pre -war tomato soup takes a little more time than our current tomato. After all, you need to prepare tomatoes in advance, and not just add a ready puree. The effect is absolutely worth it. The aroma is extremely intense and feel that we eat a soup of real tomatoes. It tastes best in summer, but it’s worth eating nowwhen tomato prices begin to fall in the greengrocer.

This provision assumes the preparation of the broth. If you are ready, this step can be skipped.

Ingredients:

• 500 g of tomatoes,
• 1 onion,
• 2 carrots,
• 2 parsley,
• 1/2 taste,
• 1/2 kg of beef,
• 1 tablespoon of butter,
• 1/2 cup of cream,
• sun,
• pepper,
• 1 cup of pearl,
• 1 bunch of dill.

Preparation

1. Start with broth. Clean meat and Italian and peel. Put them in a pot and pour 1 1/2 l of cold water. Boil, reduce the heat and cook for 1 hour under cover. After this time, strain the vegetables and meat.
2. While cooking the broth, wash the tomatoes, cut into quarters and deprive stones. Put them in a separate pot, add butter, a small amount of water and simmer for 1 hour. Mix from time to time. Wipe the hot tomatoes through a sieve.
3. Cook pearl in salted water separately as recommended by the manufacturer. Put the boiled and strained porridge into tomatoes.
4. Pour the cream, broth, pepper and salt into the pot with tomatoes and boil again.
5. The pre -war tomato soup is ready to eat. Serve it with sprinkled with chopped dill.

Source: “Kitchen of the twenty years. What and how to eat” Agnieszka Jeż, Teragałuje.pl