ReceptnaptárTomato soup from fresh tomatoes
A soup made from fresh tomatoes is a very different thing from one made from a tin: lighter, fruitier and, at the end of summer, almost free. A buttery roux gives it a silky body, and a pinch of sugar balances the acidity. Home-made csipetke, tiny pinched noodles, add substance, so that with very little work it becomes a complete first course.
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Ingredients
Method
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- Cut the tomatoes into quarters, and cook them completely soft in a little water (about 10-15 minutes), then push through a sieve or purée with an immersion blender, straining out the skin and seeds.
- Make a light roux from the butter and the flour, and mix smooth with cold water or broth.
- Stir the roux into the tomato purée, bring to a boil, season with salt and a pinch of sugar.
- Meanwhile make the pinched dumpling dough: knead the egg, the water and the flour into a firm dough.
- Pinch small dumplings off the dough, and cook them in the hot soup for the last 5-6 minutes.
- Serve hot.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Use the ripest tomatoes you can find, even slightly soft ones, because these hold the most sugar and flavour. Hard, pale tomatoes make the soup sour.
- Add the sugar a little at a time and taste as you go, because every batch of tomatoes has a different acidity. The soup should be pleasantly sweet and sharp.
- Pinch only a little of the csipetke dough into the soup at a time, stirring as you go, so that the pieces do not stick together.
Frequently asked questions
Can I add rice or alphabet pasta?
Yes, cooked rice or alphabet pasta can stand in for the csipetke, and children especially love it. Cook it separately so that the soup stays clear, and add it to the bowls when serving.
Can I make it in winter?
Yes, 700-800 g of good-quality tinned passata or chopped tomatoes will do instead of fresh ones. In that case you can skip the initial cooking, though the soup may need a little more sugar.
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