Zucchini tomato soup

Delicious tomato zucchini soup

Ingredients:

  • 1 pc. Medium zucchini ;
  • 800 ml. Water or broth;
  • 3 pcs. Tomatoes ;
  • 1 pc. Onion;
  • 1 pc. Carrots ;
  • 2-3 tbsp. Sunflower oil;
  • 2-3 pcs. Potatoes;
  • 0.5 tbsp. Ground paprika ;
  • Salt, pepper (to taste);

Method of preparation:

For soup, cut onions into cubes, and carrots into strips.

If the pan permits, then heat the oil in it and fry a little onions and carrots until transparent onions. Include the potatoes and put the broth or water into the pan. You can fry the onions and carrots in a frying pan, and then move to a pan and pour water. Cook the potatoes 5 minutes. Add salt to taste. Dice the zucchini and include it to the soup pot. Prepare for 5-7 minutes. Blanch the tomatoes, remove the skin and cut into cubes. Include the tomatoes to the soup, season with ground pepper and paprika. Slice the parsley, add it to the ended up soup, stir and get rid of the soup from the heat.
After 10 minutes, pour the soup on plates and serve. Bon appetit!

 

 

That soup was the sign of habitation, we need a hearth, dishes. I don’t rather concur with this, I check out somewhere that nomadic peoples are very effectively prepared soups, regardless of the lack of a permanent place of living.

Options of soups a lot. Whatever the name of the liquid dish (green borscht, soup, ear, Solyanka, etc.), the essence of the dish is soup. Hot and cold, even ice, liquid broths, and broths, or thicker-options soups great many. Interestingly, as far as I know, there is no generally accepted classification of soups, it is extremely difficult to attribute a particular soup to a certain type, due to the rather complex and diverse products used in the recipe. Yes, and the main component of the soup is difficult to allocate

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