Tomato Soup with Seafood Recipe
Fast and delicious – when I cook this soup, my son eats it for breakfast, lunch and dinner
Servings
8
Cook Time
30minutes
Servings
8
Cook Time
30minutes
Ingredients
Instructions
  1. Chop the onion, grate the carrots on a coarse grater, fry everything in vegetable oil until golden brown.
  2. We make transverse incisions on tomatoes, scald with boiling water, remove the skin, grate and add to the onion (to be honest, I do not indulge with boiling water and removing the skin: we cut crosswise, cut the edges, remove the skin back and immediately grate – it turns out, we rub the pulp, and leave the skin in the left hand). add salt and pepper, simmer for 5-7 minutes. transfer to a saucepan.
  3. Curry rice (you can add any other spices to your taste) fry in a frying pan in oil until golden brown. add vinegar, 2-3 tablespoons of water and simmer for 5 minutes. Instead of vinegar with water, you can (even preferably) use white wine – the taste is more delicate. transfer to a saucepan.
  4. Add tomato juice, half a liter or half a liter of water (depending on the thickness of the soup you want to get), bring to a boil and cook for 10 minutes.
  5. Wash the seafood, dry it, add it to the soup and cook for another 10 minutes. add salt if necessary. add herbs to taste. Enjoy your meal!
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