Tomato soup is undoubtedly one of the most classic dishes of Polish cuisine. In many homes, it is cooked regularly – most often on the broth from Sunday, with the addition of tomato concentrate or puree, sometimes with canned tomatoes. It is taken and served with rice or pasta. This A soup that tastes to children and adults And it tolerates reheating the second day.
Although it is difficult to find a more familiar soup, the tomato did not always host Polish tables. Its history only dates back to the 19th century – Then the first recipes appeared. Earlier, between the 16th and 18th centuries, tomatoes were treated as a decorative plants or a culinary curiosity. With time, however, they entered the menu, and the tomato soup won a permanent place in the culinary repertoire of Poles, next to Krupnik, Broth or.
Today, more and more often the tomato takes the form of cream – smooth, velvety, served with croutons and fresh basil. Various variations are popular – with lentils, coconut milk or mozzarella, baked tomatoes and herbs of Italian cuisine. He has a slightly different, but delicious aftertaste.
Chefs also have their own simple patent to make a home -made food dish with a noble taste. They add only one ingredient that brings out the best in the soup.
Adding a little wine to tomato soup can completely change its character. This is a simple trick that brings out the depth of the aroma. The wine works here like a flavor amplifier – gives a slightly sour note, and thus emphasizes the natural sweetness of tomatoes. Dry white wine is lighter and more delicate than red, which is why it does not overwhelm the dish.
It’s best to add wine right after frying vegetables, and before adding the broth. A few minutes of cooking will allow you to reduce alcohol and stop the guilty aroma. Further cooking will allow you to get rid of subsequent percentages of alcohol, although you need to be aware that it will not disappear completely.
Ingredients:
- a can of tomatoes in full,
- medium -sized carrots,
- medium -sized parsley,
- 1/2 small celery,
- small leek (white part),
- a teaspoon of 82%butter,
- 500 g of tomato puree (or tomato passage),
- half a liter of vegetable or chicken broth,
- 100 ml of dry white wine,
- 3 branches of basil,
- salt, pepper and sugar to taste,
- fresh parsley,
- cream for closing (it can be liquid 18% for soups),
- Rice or croutons to serve.
Method of performance:
Peel the carrots, parsley and celery and chop in small cubes. The time is crossed in half, wash thoroughly and cut into semi -slices.
Melt the butter in a deeper pot and throw all chopped vegetables. Fry on medium heat (stirring from time to time), until slightly softened (for about 3 minutes).
Then pour the ingredients with wine and cook for 5 minutes (in this way the alcohol will evaporate faster). Then add the broth, mix and cook for about 15 minutes.
Take the tomatoes out of the can and cut into larger pieces. Put in the soup. Also pour the puree and mix. Add 2 branches of basil and cook for 10-15 minutes, to overcook tomatoes and the softness of vegetables.
Finally, season with salt, pepper and a little sugar (according to preferences). Set aside from heat and mix with a blender into a smooth cream.
Serve with rice or baked croutons. You can get the soup with a blot of cream (already on a plate) and decorate with fresh parsley and basil leaves.
Tomato soup with white wine is a delicious dish. It is worth trying to her, even if the tomato seemed irrefutable until now.
Source: NowowoPuje.pl
