Quick Soup of Pickled Tomatoes
4 servings
45 minutes
Quick pickled tomato soup is a real find for those who appreciate simplicity and rich flavor. Pickled tomatoes give it a tangy zest and depth of aroma, while the combination of sautéed onions and carrots creates a delicious base. Potatoes make the soup hearty, and herbs add freshness. This recipe has roots in European cuisine, where pickled vegetables are often used to impart unusual flavor nuances to dishes. The soup is perfect for cool evenings when you want to warm up with something homey and aromatic. It cooks quickly and makes an excellent option for a light lunch or dinner. Serve it with fresh bread or croutons to fully enhance the flavor. The simplicity of preparation makes it accessible even for beginner cooks.
1
Sauté onion and grated carrot (will give a golden color to the soup) in butter.
- Onion: 2 pieces
- Carrot: 1 piece
- Butter: 1 tablespoon
2
Put a pot of water on the stove. Bring the water to a boil and add the 'roasting'.
- Water: 800 ml
3
Boil for 2 minutes and add chopped potatoes.
- Potato: 5 piece
4
Chop the pickled tomatoes and add them to the soup 5 minutes before turning it off (can be added with 5 tablespoons of brine).
- Pickled tomatoes: 5 piece
- Water: 800 ml
5
Chop the dill and parsley and add to the soup after turning off.
- Dill: to taste
- Parsley: to taste