24.1.10

HUNGARIAN TOMATO RICE SOUP - RIZSES PARADICSOMLEVES

Hungarian tomato soup is made from fresh tomatoes. Refreshing and  lighter and not as thick or tangy as the "Canadian" version, which in all probability comes from a can. 

HUNGARIAN TOMATO RICE SOUP
2 Tbsp olive oil
1/2 medium onion, finely chopped
1/2 cup carrots, diced
1/2 cup celery, diced
1 Tbsp flour
2 cups peeled and crushed tomatoes, preferably fresh
2 cups chicken stock
1 Tbsp dried basil
salt and black pepper to taste
1-2 Tbsp sugar
1/3 cup leftover cooked rice
1 Tbsp dried parsley

• Heat 1 Tbsp olive oil in a fry pan over medium heat.
• Add the onions, carrots and celery.
• Sauté for 3-5 minutes until the vegetables soften; set aside.
• Heat the remainder 1 Tbsp olive oil in a large, Dutch oven over medium heat.
• Add 1 Tbsp flour and make a light rough.
• Stir in the softened onion and carrot mixture.
• Add the tomatoes, chicken broth, and basil.
• Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
• Taste and add salt and pepper.
• Taste and add the sugar. Taste again, because just the right sweetness is crucial.
• Stir in the leftover cooked rice and heat through.
• Sprinkle with parsley and serve.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!