In Holland, housewives do not like to spend a lot of time in the kitchen, but at the same time they carefully make sure that the different dishes served to their loved ones on the table are ideally combined with each other and are delicious.
Dutch tomato soup has a pungent flavor that comes from spices used in large quantities. Soup will be appreciated by lovers of sour or spicy.
Depending on the province where the tomato soup is made, some ingredients are added or removed. For example, finely chopped vegetables (carrots, bell peppers, leeks) are added to the soup. Sometimes they put a clove of garlic. Thyme, sweet ground pepper are added to your taste. At the final stage, for a more delicate consistency, you can add 200 grams of sour cream or crème fraîche, but in this case, more tomato paste is needed, otherwise the color will not be so saturated. From meat it is better to use minced veal. These are all variations, but the basis of the soup is the same.
Ingredient:
3 liters of meat broth;
2 small jars of tomato paste;
300-500 grams of onions;
2 bay leaves;
200-300 grams of minced meat;
2 carrots;
500 grams of fresh tomatoes or 1 can of canned tomatoes;
150 grams of vermicelli;
200 grams of heavy cream;
parsley;
salt and spices to taste.
Cooking will take about half an hour.
Put the water on the fire and add spices and bay leaf to it. Cut the onions into 2 or 4 pieces and put them in boiling water. Top up with meat broth. Cook the onions in a saucepan for about 20 minutes. While the onion is boiling, make small meatballs from the minced meat (approximate diameter 3-4 cm). Remove the onion from the broth with a slotted spoon and add the cooked meatballs to it. Cut the carrots into rings (if large, then cut in half) and put them on the meatballs. Cut the tomatoes into slices, which in turn are cut in half. Pour everything into the soup, mix well and add the tomato paste. Then vermicelli is poured into the soup and cooked until cooked.
Before serving, cream is poured into plates, into which the soup is poured. Sprinkle with finely chopped parsley. Served with a crispy baguette. Bon Appetit!
