Lean tomato soup is a dish that can be consumed both cold and hot. It is important to choose the right rice, long grain or medium grain milled. Since the rice is cooked for a little longer than the allotted time, the grains add thickness to the soup. Garlic added 3-5 minutes before the end of cooking gives the soup a delicious aroma and taste.
It is necessary
-
- 150 g long grain rice grade "Jasmine"
- 5 cloves of garlic
- 3 tomatoes
- 70 gr. tomato paste
- 1 onion
- salt
- sugar
- ground black pepper
- 1 teaspoon dried basil
- vegetable oil for frying
Instructions
Step 1
Pour rice into boiling water.
Step 2
Stir the rice continuously for the first 2-3 minutes.
Step 3
Reduce heat and simmer for 10-15 minutes.
Step 4
Tomatoes must be peeled and cut into small pieces.
Step 5
Rub the tomato slices through a sieve to remove seeds and fibers.
Step 6
Peel the onion and chop finely.
Step 7
Saute the onions in boiling oil for 3 minutes.
Step 8
Add mashed tomatoes and tomato paste to the onion. Pepper.
Step 9
Add a little more, about 1 teaspoon, vegetable oil to the tomato mixture.
Step 10
Fry, stirring continuously, for 3-5 minutes over high heat.
Step 11
Add the tomato mixture to the broth.
Step 12
Cook for another 5 minutes.
Step 13
Peel the garlic and crush the cloves with the flat part of the knife blade - this will give the garlic its aroma and taste faster.
Step 14
Chop the garlic into smaller pieces.
Step 15
Add garlic, basil, a pinch of sugar to the soup and season with salt.
Step 16
Cook until tender for 3-5 minutes.
Step 17
Turn off the heat and let the cooked dish stand before serving under the lid for 3-5 minutes.
Step 18
Spread the soup in portions and sprinkle with herbs. You can serve lean mayonnaise with the soup.
