ReceptnaptárHungarian tomato soup with rice
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Ingredients
Method
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- Wash and quarter the tomatoes and cook them in a small pan with a little water for 10 minutes until soft, then press them through a sieve (skip this if using ready-made passata).
- In a separate pan, cook the flour in the lard over medium heat for 2-3 minutes, stirring constantly, until you have a pale roux.
- Pour the water onto the roux, stir until smooth, season with salt and bring to the boil.
- In a separate small pan, cook the rice in lightly salted water for 12-15 minutes until tender, then drain.
- Stir the tomato purée into the hot soup, season with sugar and salt and bring back to the boil.
- Add the drained rice and heat through together for 2-3 minutes.
- Meanwhile, cube the roll and toast it in a dry frying pan or in a little fat until golden.
- Taste the soup before serving, add more salt if needed, and serve with the croutons.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
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