Soup with tomato paste - an aromatic, tasty first dish that everyone will like.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich aroma.
Tomato-Paste Soup - General Cooking Principles
You can cook any well-known and little-known soups with tomato paste: from simple vermicelli to complex kharcho, gazpacho and other first courses.
Basically, tomato paste spread in the roast, but there are some recipes where this ingredient is put directly into the broth.
Soups can be meat, vegetable, with the addition of cereals, pasta, vegetables. Tomato paste is combined with any product.
By adding this ingredient at least once to any soup, whether it has been long loved or not so popular in your family, you will not be able to do without this product in the kitchen. So it changes the taste of dishes, making it fragrant and really richly tasty.
Try it yourself.
Recipe 1: Rice Soup With Tomato Paste
Ingredients:
• 300-500 grams of meat on the bone;
• 150 grams of rice;
• sweet pepper, onion, carrot - one by one;
• 50 grams of tomato paste;
• three medium potato tuber;
• two liters of water;
• garlic and herbs to taste;
• salt, spices, laurel leaves.
Cooking Method:
1. Put the washed meat in a saucepan with water, bring to a boil. Remove the foam, add salt and simmer for about an hour until cooked.
2. Remove and cool the meat, separate the meat from the bones, cut the meat itself into medium cubes, and strain the broth.
3. Rinse the rice, put the cereal in broth. Boil for 5-7 minutes.
4. Peel potatoes and cut into medium cubes, add to croup. Boil it all together for 10 minutes.
5. While rice and potatoes are boiled, fry the chopped onions, grated carrots and finely chopped bell peppers.
6. To do this, put the vegetables on the oil heated in a frying pan, add salt and spices to taste. Stir for 7–10 minutes, stirring gently, until the vegetables are soft and have a delicious blush. 7. Add chopped garlic and tomato paste to fry, simmer for about 5 minutes.
8. Put the meat pieces and fragrant fry to the finished cereal and potatoes, mix.
9. Put laurel leaves, shredded greens, boil after boiling for another 5 minutes, turn off the heat.
10. Before serving, let the soup stand for 10 minutes.
Recipe 2: Lagman Soup with Tomato Paste
Ingredients:
• 600 grams of lamb or any other meat;
• kilogram of flour;
• one egg;
• two bulbs;
• two sweet peppers;
• celery stalk;
• meaty tomato;
• 100 grams of fresh green beans;
• 140 grams of tomato paste;
• 4 cloves of garlic;
• green onions, parsley;
• ground paprika, anise;
• coriander seeds;
• salt;
• water or broth;
• 200 ml of vegetable oil.
Cooking Method:
1. First prepare the lagman. To do this, pour in an half cup of water an incomplete tablespoon of salt. In a large bowl, sift the flour, add the egg. While gently stirring, add water and salt to the flour mixture, knead not too steep, but not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Spread the dough into several pieces. Grease each piece with vegetable oil and roll it into a bundle. As soon as the width of the harness reaches half a centimeter, stretch the harnesses even more, passing them between your fingers. Having achieved the minimum width, put the “strings” spiral on the plate. Set aside for drying for 10-15 minutes to the side.
3. Skip the noodles between the fingers a few more times, so that the thickness does not exceed 2-3 mm in the end.
4. Rinse the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel the onions and cut into large cubes, do the same with sweet peppers, celery. Chop the garlic, remove the skin from the tomatoes, cut the pulp into blocks. Beans, if it is large, cut into several pieces. 6. Put the prepared vegetables for meat. First, onions, as soon as he gets a golden color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, pound on the quietest fire for 1.5 hours.
8. 20 minutes before the end, put the sweet pepper, celery, beans to the mutton. Sprinkle all the ingredients with paprika. At this time, add boiling broth or water to the dish, determine the amount yourself, it all depends on how thick you want to get the soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in small portions in a sieve, dip it in boiling salted water, then fold it in a colander and rinse with cold water. Repeat the procedure until all the noodles are gone.
10. Put the finished noodles in a deep plate, cover with fragrant meat with vegetables and tomato gravy, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho soup with tomato paste and tarragon
Ingredients:
• a pound of tomatoes;
• 50 grams of tomato paste;
• 600 ml of tomato juice;
• two medium fresh cucumbers;
• two cloves of garlic;
• onion;
• large sweet red pepper;
• 50 ml of wine vinegar;
• half a lemon;
• salt, cayenne pepper;
• two spoons of fresh tarragon;
• 50 ml of olive oil.
Cooking Method:
1. Cut the washed tomatoes and cucumbers into small cubes.
2. Chop the peeled onion, chop the pepper into strips.
3. Put the prepared vegetables, garlic, olive oil, chopped tarragon herbs and tomato paste into the blender bowl. Pure all ingredients, not achieving uniformity. If small pieces remain, the soup with tomato paste will be more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Season with salt and cayenne pepper.
5. Let the soup stand for 2-3 hours in the fridge, try to taste before serving, add spices if necessary. 6. Serve, decorated with fresh vegetables.
Recipe 4: Soup with Tomato Paste Meat Solyanka
Ingredients:
• 400-500 grams of beef;
• four sausages;
• 250 g boiled sausage;
• 200 g of ham;
• three pickled cucumbers;
• onion;
• 300 grams of olives;
• oil for roasting;
• 60 grams of tomato paste;
• parsley leaves;
• salt, a mixture of peppers;
• lemon.
Cooking Method:
1. Cook from the washed meat flavored broth, adding salt, leaves of laurel and pepper.
2. Remove the meat, cool, strain the broth.
3. Cut all meat ingredients into strips: sausage, beef, ham, sausages.
4. In hot oil, fry the onion cubes until soft, add tomato paste and grated cucumbers. Put the chopped parsley, simmer for 10 minutes.
5. Put the fried in the broth, bring to a boil.
6. Add sausages and meat, after re-boiling, put olives in the soup, adding brine in which they were.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon wedges.
Recipe 5: Chicken Kharcho Tomato Soup
Ingredients:
• 500 grams of chicken fillet;
• 50 grams of rice;
• 2-4 cloves of garlic;
• onion;
• 100 grams of tomato paste;
• salt pepper;
• vegetable oil;
• fresh cilantro;
• hops-suneli, laurel leaves.
Cooking Method:
1. Boil broth from chicken.
2. Remove the fillet, and pour the thoroughly washed rice into the broth. Boil after boiling over low heat for 10 minutes.
3. Fry finely chopped onion in vegetable oil until soft, add tomato paste and half a cup of broth. Cover the pan with a lid, stew for 4-6 minutes.
4. Add to the rice chopped chicken fillet, tomato roast, cook all together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, hops-suneli, pepper in the soup.
6. After 5 minutes, turn off the gas.
Recipe 6: Soup Borsch with Tomato Paste
Ingredients:
• a pound of meat; • beets;
• carrot;
• bow;
• 200-300 grams of white cabbage;
• garlic to taste;
• 3-4 potatoes;
• 30 grams of tomato paste;
• salt pepper;
• sour cream and greens to serve.
Cooking Method:
1. Rinse the meat (beef or pork with fatty streaks), put it in a saucepan, cover with two liters of water.
2. As soon as the water boils, add salt, remove the froth, cook the meat until tender.
3. Remove the finished meat, cut into pieces.
4. Put the diced potatoes and the meat into the filtered broth. After 5 minutes, add the cabbage chopped into thin strips.
5. Grind peeled onions, beets and carrots. You can chop the vegetables into thin strips or grate on a coarse grater. Put them in hot oil, fry until golden, add tomato paste, simmer until fully softened - about 10 minutes.
6. Once the cabbage is cooked, put the fragrant tomato roast in the broth. Tomit 5 minutes, turn off the gas.
7. In the ready-made soup, put chopped garlic, fresh herbs, if necessary, add salt.
8. Serve the soup with tomato paste hot with sour cream.
Recipe 7: Soup with Tomato Paste, Beans and Chicken
Ingredients:
• 200-300 grams of chicken meat;
• pot of red beans;
• two sweet peppers;
• 100 grams of tomato paste;
• large carrots;
• salt, vegetable oil.
Cooking Method:
1. Cut the chicken into small pieces, put on the heated oil, fry until the meat grabs, about 2-4 minutes.
2. Put to the chicken chopped pepper, coarsely grated carrots. Salt, fry for about 10 minutes.
3. Add tomato paste, beans from a jar, a little water (a third of a glass), simmer for about 3-4 minutes.
4. Boil 1.5-2 liters of water in a saucepan, salt a little, put all the fried ingredients. For taste, you can dissolve the bouillon cube in water, only then salt must be added carefully so as not to over-salt the dish.
5. As soon as the broth boils again, mix everything up and remove the pan from the heat.
Recipe 8: Soup with Tomato Paste, Meatballs and Noodles
Ingredients:
• 300 grams of minced meat;
• 2.5 liters of broth;
• two bulbs;
• three tomatoes;
• 200 ml of cream;
• red pepper, thyme,
• salt, bay leaves;
• 60 grams of tomato paste;
• 100 grams of fine vermicelli;
• fresh parsley.
Cooking Method:
1. Pour the broth into the pan, put the bay leaves, peeled, but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From a well-mixed minced meat, make neat little meatballs, put them in boiling broth, after removing the onion from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Boil for 8-10 minutes.
4. Add a cobweb, and as soon as it grabs in 1-2 minutes, turn off the gas.
5. Serve, sprinkle with chopped parsley leaves and stir in warm cream.
Tomato Paste Soup - Tricks and Secrets
• Choose only high-quality ingredients for cooking soups, because it is the quality of the original product that determines the taste and appearance of the dish.
• Purchase tomato paste from reputable manufacturers; you can also make this ingredient yourself.
• Use different spices and fresh or dried herbs to add a special flavor and aroma.
