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Hungarian Tomato Soup

Hungarian Tomato Soup

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This Hungarian tomato soup made in my style, without onions but with drop noodles, is delicious, comforting and filling. For those who love tomato soup, it is a worthwhile option because it is easy to make and cooks in a short time.

Table of Contents

We find many recipes for tomato soups in the universal kitchen, from those consumed cold, such as gazpacho in Spain, to hot ones. The hot ones can be cooked with vegetables or even meat, from baked tomatoes or tomato concentrate, cream soups containing pasta, and I can continue the list.

This easy tomato soup recipe I will make today is simple, contains only a few ingredients and is ready in just twenty minutes.

Ingredients

To get three servings, I will use only a few ingredients, namely a 1/2 l of tomato passata, 2 tbsp tomato paste and 700 ml of water.

Hungarian Tomato Soup-Tomato Passata, Tomato Paste, Egg and Flour on the Table

For roux, I need two tablespoons of oil and a tablespoon and a half of flour, and for poured noodles, I will use an egg and two tablespoons of flour.

How to Make the Hungarian Tomato Soup?

To make this Hungarian tomato soup, I will go through the following steps: I will first make a roux; over this, I will put the soup ingredients and the water that I bring to the boiling temperature and in which I will pour drop noodles.

Make a Roux

In a pot, I heat two tablespoons of sunflower oil and in which I fry a tablespoon and a half of flour. Continuously mix with a wooden spoon until the flour dissolves in oil and forms a paste, taking care not to burn or take on colour.

In this recipe, I want the roux to remain white; I don’t want the taste to dominate in the soup.

Hungarian Tomato Soup-Making a Thickener in the Pot

Over the roux, add the tomato paste and puree, stirring to blend the ingredients.

Hungarian Tomato Soup-Adding Tomato Passata to the Thickener in the Pot

Boil the Soup

Pour the 700 ml of water to dilute the soup, and season with a teaspoon of sea salt, a tablespoon of sugar for a sweeter taste and two teaspoons of a vegetable mix for soups.

Hungarian Tomato Soup-Boiling Tomato Soup in the Pot

Boil the soup for about five minutes, during which time we make the poured noodles.

Make the Poured Noodles

Poured noodle is a thin batter made of eggs and flour with a bit of water, which we will slowly pour into the tomato soup. For this, I will mix in a bowl one egg with two tablespoons of flour until I get a homogeneous paste.

Hungarian Tomato Soup-Egg and Flour in the Bowl

I added a tablespoon of water to the composition so that this composition was more fluid than I could pour into the soup in a thin thread.

Hungarian Tomato Soup-Fluid Batter From Egg and Flour in the Bowl

Finishing the Soup

Reduce the temperature so that the soup boils slightly over low heat and slowly pour the whole batter, stirring lightly.

Hungarian Tomato Soup-Pouring the Batter in the Tomato Soup

Let it boil for another five minutes, during which time the batter will cook and increase in volume, taking irregular shapes and forming small noodles.

Hungarian Tomato Soup-Ready to Serve in the Pot

This was my Hungarian tomato soup recipe in the simplest version that I invite you to try and taste because it is delicious.

Serving the Soup

I recommend serving hot tomato soup with a tablespoon of sour cream and possibly chopped chives on top; it gives it an extra flavour. Usually, children prefer the sweeter version, and then you can add another tablespoon of sugar; you will see that they will be delighted.

Hungarian Tomato Soup-Served in Bowl With Sour Cream and Chopped Chives

Try my Hungarian tomato soup recipe; you will see that it is delicious, and I recommend you to choose other soup recipes from our blog, such as:

Hungarian Tomato Soup-Served in Bowl With Sour Cream and Chopped Chives

On our blog, you will find countless recipe ideas, but follow us on our Facebook, Twitter, Instagram, and Pinterest pages to keep up to date with them.

Hungarian Tomato Soup-Served in Bowl With Sour Cream and Chopped Chives
Hungarian Tomato Soup-Served in a Red Bowl With Sour Cream and Chopped Chives

Hungarian Tomato Soup

Timea
This Hungarian tomato soup made in my style, without onions but with drop noodles, is delicious, comforting and filling.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course Dinner, Lunch, Soups
Cuisine Hungarian, International
Servings 3 portions
Calories 218 kcal

Equipment

  • 1 Soup Pot

Ingredients
 
 

From Soup

  • ½ l tomato passata
  • 2 tbsp tomato pasta
  • 0.700 l water
  • 2 tbsp sunflower oil
  • 1.5 tbsp wheat flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 2 tsp vegetable mix for soups

From Noodles

  • 1 piece egg
  • 2 tbsp wheat flour
  • 1 tbsp water

Instructions
 

  • Heat two tablespoons of sunflower oil and add one tablespoon and a half of flour. Continuously mix with a wooden spoon until the flour dissolves in oil and forms a paste.
    2 tbsp sunflower oil, 1.5 tbsp wheat flour
  • Over the roux, add the tomato paste and puree, stirring to blend the ingredients.
    1/2 l tomato passata, 2 tbsp tomato pasta
  • Pour the water to dilute the soup, and season with sea salt, sugar for a sweeter taste and vegetable mix for soups.
    0.700 l water, 1 tsp sea salt, 1 tbsp sugar, 2 tsp vegetable mix for soups
  • Boil the soup for about five minutes, during which time we make the poured noodles.
  • Mix in a bowl the egg with the wheat flour until you get a homogeneous paste. Add a tablespoon of water to the composition so become more fluid.
    1 piece egg, 2 tbsp wheat flour, 1 tbsp water
  • Reduce the temperature so that the soup boils slightly over low heat and slowly pour the whole batter, stirring lightly.
  • Let it boil for another five minutes, during which time the batter will cook and increase in volume.
  • Serve the tomato soup hot, with a tablespoon of sour cream and possibly chopped chives on top.

Notes

Instead of pored noodles, you can use small shapes pasta, orzo pasta or even rice.
If you like sweeter soup, you can add more sugar to the plate at the end.

Nutrition

Calories: 218kcalCarbohydrates: 27gProtein: 6gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 55mgSodium: 1614mgPotassium: 808mgFiber: 4gSugar: 13gVitamin A: 984IUVitamin C: 19mgCalcium: 49mgIron: 4mg
Keyword Hungarian tomato soup, tomato soup, tomato soup recipe
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