Hungarian Tomato Soup

Course: Dinner, Lunch, Soups

Cuisine: Hungarian, International

Diet: Kosher, Low Fat

Keyword: Hungarian tomato soup, tomato soup, tomato soup recipe

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: portions

Calories: 222kcal

Author: Timea

This Hungarian tomato soup made in my style, without onions but with drop noodles, is delicious, comforting and filling.

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.
500 ml 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.
700 ml water, 2 tsp sea salt, 1 tbsp sugar, 1 tsp vegetable mix for soups
Boil the soup for about 3-4 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 3-4 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.

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.