Maultaschen in Tomato Soup or Sauce
by Editorial Staff
Summary
| Prep Time | 5 mins |
| Cook Time | 25 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 g tomato (s), passed
- 1 onion (s)
- 1 large clove garlic
- 1 piece (s) celery or other root vegetables
- 1 carrot (s)
- 1 teaspoon tomato paste
- 2 cubes vegetable broth or chicken broth
- 0.5 liter ½ water
- 1 tablespoon sugar or honey
- 1 pack dumplings from the refrigerated shelf
- 1 teaspoon, leveled herbs, Italian, dried
- salt and pepper
- possibly chilli flakes
- 3 tablespoon olive oil
- possibly cream or sour cream
Print Recipe
Pin Recipe Instructions
- Cut the onion, garlic and the vegetables into small pieces and sweat in the olive oil for about 5 minutes, add the tomato paste and sauté briefly. Then deglaze with approx. 1/4 l water, bring to the boil and simmer for approx. 5 minutes, until the vegetables are soft.
- Add stock cubes, sugar or honey. If you like it spicier, you can now add the chilli flakes. Add the tomatoes and the rest of the water and simmer for another 5 minutes.
- Add the herbs (if you want, you can of course also use fresh ones or other ones) and add salt and pepper to taste, if necessary sugar. If you don`t want any pieces in the soup, you should puree the soup now.
- Put the Maultaschen in the simmering soup, switch off the oven (residual heat is enough - or on the lowest flame) and let it steep according to the instructions on the packet (usually 10 min.)
- The soup or sauce should be thick, if necessary refine it with a dollop of cream or sour cream on the plate when serving.
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