This Hungarian tomato soup made in my style, without onions but with drop noodles, is delicious, comforting and filling. It is a worthwhile option for those who love tomato soup because it is easy to make and cooks quickly.
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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.
To get three servings, I will use only a few ingredients: a 1/2 l of tomato passata, 2 tbsp tomato paste and 700 ml of water.
For roux, I need two tablespoons of oil and one tablespoon and a half of wheat flour; 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
I heat two tablespoons of sunflower oil in a pot and 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.
Over the roux, add the tomato paste and puree, stirring to blend the ingredients.
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.
Boil the soup for about five minutes, during which time we make the poured noodles.
Make the Poured Noodles
Poured noodles are 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 one egg with two tablespoons of flour in a bowl until I get a homogeneous paste.
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.
Finishing the Soup
Reduce the temperature, so 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, taking irregular shapes and forming small noodles.
This is 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.
Try my Hungarian tomato soup recipe; you will see that it is delicious, and I recommend you choose other soup recipes from our blog, such as:
- Tripe Soup Recipe
- Best Mushroom Soup Recipe
- Semolina Dumplings Soup
- Creamy Chicken Soup With Vegetables
- Hungarian Green Bean Soup Recipe
Hungarian Tomato Soup
- 1 Soup Pot
- 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
- 1 piece egg
- 2 tbsp wheat flour
- 1 tbsp water
- 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.