Tomato Soup Clear
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g beef soup meat (on the bone)
- salt
- 1 onion (s)
- 1 bay leaf
- 375 g tomato (s)
- 1 pinch (s) sugar
- 1 tablespoon lemon juice
- 1 tablespoon basil
Print Recipe
Pin Recipe Instructions
- Wash the meat of the soup in cold water and add 3/4 l of cold, lightly salted water, the cleaned onion, sliced with the skin, and the bay leaf.
- Cook the soup very gently for about 90 minutes and then pour it through a sieve.
- Put the washed tomatoes cut into pieces in the broth and cook for 10 to 12 minutes, then pass through a fine sieve.
- Heat the soup again and season with salt, sugar and lemon juice. Finally sprinkle with finely chopped basil and serve with pieces of toasted bread.
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