Tomato paste soup is a fragrant, tasty first course that everyone will like.
Tomato paste gives any soups a bright color, a new interesting taste and a delicious rich smell.
Tomato paste soup - general principles of preparation
With tomato paste, you can cook any well-known and little-known soups: from simple vermicelli to complex kharcho, gazpacho and other first courses.
Basically, tomato paste is spread in a fry, but there are also 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 long been loved or not so popular in your family, you can no longer do without this product in the kitchen. So much it changes the taste of dishes, making it fragrant and really rich in taste.
Try it yourself.
Recipe 1: Tomato Paste Rice Soup
Ingredients:
• 300-500 grams of meat on the bone;
• 150 grams of rice;
• bell peppers, onions, carrots - one each;
• 50 grams of tomato paste;
• three medium potato tubers;
• two liters of water;
• garlic and herbs to taste;
• salt, spices, laurel leaves.
Cooking method:
1. Put the washed meat in a pan with water, bring to a boil. Remove the foam, add salt, simmer until cooked for about an hour.
2. Remove and cool the meat, separate the meat from the bones, cut the meat into medium cubes, and strain the broth.
3. Rinse the rice, put the groats in the broth. Cook for 5-7 minutes.
4. Peel and chop the potatoes with medium cubes, add to the cereal. Cook together for 10 minutes.
5. While the rice and potatoes are cooked, make a frying of chopped onions, grated carrots and finely chopped bell pepper.
6. To do this, put the vegetables in a hot oil in a pan, add salt and spices to taste. Fry, stirring, for 7-10 minutes, until the vegetables are soft and have an appetizing blush.
7. Add chopped garlic and tomato paste to the roast, simmer for about 5 minutes.
8. Put the pieces of meat and aromatic frying to the prepared cereals and potatoes, mix.
9. Put the leaves of laurel, chopped herbs, cook after boiling for another 5 minutes, turn off the heat.
10. Let the soup brew for 10 minutes before serving.
Recipe 2: Lagman Soup with Tomato Paste
Ingredients:
• 600 grams of lamb or any other meat;
• kilogram of flour;
• one egg;
• two onions;
• 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 glass of water an incomplete tablespoon of salt. Sift flour into a large bowl, add the egg. Gently stir, introduce water and salt into the flour mixture, knead not too steep, but also not soft, elastic dough. Cover the dough with a towel or film, set aside for a couple of hours.
2. Separate the leavened dough into several pieces. Grease each piece with vegetable oil and roll into a tourniquet. As soon as the width of the bundle reaches half a centimeter, stretch the bundles even more, passing them between the fingers. Having achieved the minimum width, lay out the "rope" with a spiral on a plate. Set aside for drying for 10-15 minutes to the side.
3. Pass the grasped noodles between your fingers several more times, so that its thickness does not exceed 2-3 mm in total.
4. Wash the lamb, cut into large squares. Fry in a large cauldron in hot oil until golden brown.
5. Peel and chop the onions in large cubes, do the same with sweet pepper, celery. Chop the garlic, remove the peel from the tomatoes, cut the flesh into cubes. Beans, if large, cut into several pieces.
6. Put prepared vegetables for meat. First, onions, as soon as it becomes golden in color - tomatoes and garlic.
7. Add tomato paste, coriander, salt, anise. Cover the cauldron with a lid, simmer on the quietest fire for 1.5 hours.
8. 20 minutes before graduation, add sweet pepper, celery, and beans to lamb. Sprinkle all the ingredients with paprika. At this time, add boiling broth or water to the dish, determine the quantity yourself, it all depends on how thick you want to get a soup with tomato paste. For medium density, pour about a liter of liquid.
9. Put the noodles in small portions into a sieve, dip it in boiling salted water, then drop it into a colander and rinse it with cold water. Repeat the procedure until all the noodles are over.
10. Put the finished noodles in a deep plate, cover with aromatic meat with vegetables and tomato sauce, garnish with chopped herbs, green onions. Serve hot.
Recipe 3: Cold Gazpacho Soup with Tomato Paste and Tarragon
Ingredients:
• half a kilo 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 tablespoons 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, cut the pepper into strips.
3. Put prepared vegetables, garlic, olive oil, chopped tarragon herbs and tomato paste in a blender bowl. Mash all ingredients without achieving uniformity. If small pieces remain, the tomato paste soup will turn out to be more interesting.
4. Pour the mass into another container, add tomato juice, freshly squeezed lemon juice, vinegar. Add salt and cayenne pepper to taste.
5. Allow the soup to brew for 2-3 hours in the refrigerator, before serving, try the taste, add spices if necessary.
6. Serve, garnished with fresh vegetables.
Recipe 4: Soup with tomato paste Solyanka meat
Ingredients:
• 400-500 grams of beef;
• four sausages;
• 250 g of cooked sausage;
• 200 g of ham;
• three pickles;
• onion;
• 300 grams of olives;
• frying oil;
• 60 grams of tomato paste;
• parsley leaves;
• salt, a mixture of peppers;
• lemon.
Cooking method:
1. Cook the flavored broth from the washed meat, adding salt, laurel leaves 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 the tomato paste and grated cucumbers. Put chopped parsley, stew for 10 minutes.
5. Put the frying in the broth, bring to a boil.
6. Add the sausages and meat, after boiling again, put the olives in the soup, adding the brine in which they were located.
7. Bring the soup to a boil and immediately turn it off.
8. Serve with sour cream, fresh herbs and lemon slices.
Recipe 5: Chicken Kharcho Tomato Paste Soup
Ingredients:
• 500 grams of chicken;
• 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 the chicken broth.
2. Remove the fillet, and pour thoroughly washed rice into the broth. Cook after boiling over low heat for 10 minutes.
3. Fry finely chopped onions in vegetable oil until soft, add tomato paste and half a glass of broth. Cover the pan with a lid, simmer for 4-6 minutes.
4. Add to the rice chopped chicken fillet, tomato frying, cook all together for 5-7 minutes.
5. Put chopped garlic, chopped cilantro, salt, laurel, suneli hops, pepper into the soup.
6. After 5 minutes, turn off the gas.
Recipe 6: Borscht Soup with Tomato Paste
Ingredients:
• half a kilo 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 herbs for serving.
Cooking method:
1. Rinse the meat (beef or pork with fatty veins), put in a pan, pour in two liters of water.
2. As soon as the water boils, add salt, remove the foam, cook the meat until tender.
3. Take out the finished meat, cut into pieces.
4. In the strained broth, put the diced potatoes and meat. After 5 minutes, add the cabbage shredded with a thin straw.
5. Grind the peeled onions, beets and carrots. You can chop the vegetables into thin strips or rub on a coarse grater. Put them in hot oil, fry until golden, add tomato paste, simmer until completely softened - about 10 minutes.
6. Once the cabbage is cooked, put the aromatic tomato fry in the broth. Stew for 5 minutes, turn off the gas.
7. In the already prepared soup, put chopped garlic, fresh herbs, if necessary, add salt.
8. Serve hot tomato paste soup with sour cream.
Recipe 7: Tomato Paste, Beans, and Chicken Soup
Ingredients:
• 200-300 grams of chicken;
• a can 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 hot oil, fry until the meat is set, about 2-4 minutes.
2. Put julienne pepper, coarsely grated carrots for chicken. Salt, fry for about 10 minutes.
3. Add tomato paste, jar beans, 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, add a little salt, put all the fried ingredients. For taste, you can dissolve the broth cube in water, only then the salt must be added with caution so as not to oversalt the dish.
5. Once the broth boils again, mix everything and remove the pan from the heat.
Recipe 8: Tomato Paste Soup with Meatballs and Vermicelli
Ingredients:
• 300 grams of minced meat;
• 2.5 liters of broth;
• two onions;
• three tomatoes;
• 200 ml cream;
• ground red pepper, thyme,
• salt, bay leaves;
• 60 grams of tomato paste;
• 100 grams of thin vermicelli;
• fresh parsley.
Cooking method:
1. Pour the broth into the pan, put the bay leaf, peeled, but not chopped onions, a little red pepper and thyme. Salt to taste, cook for 10-15 minutes.
2. From the well-mixed minced meat, mold the neat little meatballs, put them in a boiling broth, having previously removed the onions from there.
3. After 5 minutes, put the diced tomato and tomato paste, mix thoroughly. Cook for 8-10 minutes.
4. Add a cobweb, and as soon as it seizes after 1-2 minutes, turn off the gas.
5. Serve by sprinkling chopped parsley leaves and stirring with warm cream.
Tomato paste soup - tricks and secrets
• Choose only high-quality ingredients for making soups, because the taste and appearance of the dish depend on the quality of the original product.
• Get tomato paste from trusted manufacturers; you can also make this ingredient yourself.
• Use a variety of spices and fresh or dried herbs to add a special flavor and aroma.
