Summary

Ingredients

• 3 liters water
• 500 g soup meat, (chicken or beef)
• 500 g soup veetables (celery / leek / parsley / carrots)
• 200 g tomato paste, 3-fold concentrated
• 0.5 can ½ tomato (s), happened
• 300 g potato (s), as a filler
• 200 g carrot (s), as a filler
• 1 bay leaf
• 2 grains allspice
• 2 juniper berries
• 1 cup sour cream
• salt and pepper
• 1 pinch (s) lovage
• 1 teaspoon, leveled sugar
• 1 teaspoon, leveled dill
• 1 tablespoon, leveled vegetable stock, (I`ll use my own)
• 300 g noodles, soup noodles (preferably mussels or similar)

Print Recipe Pin Recipe

Instructions

1. Wash the meat of the soup, put it in a large saucepan and pour on cold water. When the brew is boiling, switch down to a low level and simmer for at least 2-3 hours.
2. I then sieve the whole thing through a sieve with a Zewa insert (don`t like floating stuff in soups), then the washed soup vegetables come in. When the vegetables are done, they are taken out and thrown away.
3. Peel the carrots and potatoes, cut into small cubes and place in the soup. Let everything cook until soft, then pour in the tube of tomato paste and half a can of tomato sauce.
4. In the meantime, cook the noodles - which will later serve as soup fillers - until soft.
5. Then season the soup with salt, pepper, sugar and vegetable stock. Mix the flour with the cream well, if it is too thick, add a little water. Let it flow through a sieve into the boiling soup (there are no lumps). Finally, dill to round off the taste. Put a few tablespoons of the noodles on each plate and pour over the soup.
6. I always cook the meat stock in the evening when I sit in front of the TV, the soup is then ready the next day.
7. Tip: In the tomato season I use good / fresh tomatoes - 1 kg - for the tomato soup.