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Turkish tomato soup recipe. Turkish tomato soup. Domates Chorba

Night tomato soup chik in Kemer... There is a lot various recipes tomato soups, but I really wanted to find exactly the recipe that is most similar in taste to that divine Turkish tomato soup, which I ate in Kemer.

Having tried several options for tomato soups, intuitively adding or removing ingredients, I came up with a very simple recipe, but despite the smallness of the ingredients and the ease of preparation, the soup turns out to be excellent)))

So what do we need to prepare tomato soup puree or domates chorba, as it is called in Turkish

Tomatoes 1-1.5 kg
Garlic 3-4 cloves, maybe more, maybe less
3 glasses of water
1 glass of milk
2 tablespoons dried or fresh mint
2-3 tbsp flour
Vegetable oil - sunflower (odorless) or olive 2-3 tablespoons

tomato soup recipe

First prepare the tomatoes

wash
remove the skin from them, to do this, lower them for a while in hot water (for about 30-40 seconds). If the skin is

thin tomatoes or cook soup from, then it is enough to pour over them

Boiling water, then cut the skin into sectors and remove.

at like it, you can beat them until a homogeneous puree, or you can complete the process a little earlier, then the mass will turn out to be heterogeneous with pieces of tomatoes.

Everything, with tomatoes is finished!

Next, take a saucepan (I use a saucepan with a thick double bottom) pour oil (you can use butter, but I don’t like to cook in butter), when the oil warms up, put chopped garlic there (it doesn’t matter squeezed or finely chopped) and fry it until color changes. The garlic has worked its way out - it gave the oil its aroma, so we remove it.
Put 2-3 tablespoons of flour into heated oil with the aroma of garlic, stirring, fry it until a slurry is obtained and the color changes. It takes about 2-3 minutes on low heat.
Add 1 cup to the pot cold water and stir thoroughly so that no lumps of flour remain.
Pour in immediately tomato puree and 2 cups of water (I add boiling water so as not to cook the tomatoes for a long time)
+ 2 tbsp. tablespoons chopped mint (you can dry, you can fresh)
As soon as our almost soup is about to boil, pour in 1 glass of milk (I also preheat it in the microwave almost to a boil)
Almost everything))) Cook for another 5 minutes, salt and pepper to taste.
You can serve with grated hard cheese, sprinkling it already on a plate, you can add sour cream or

When vacationing in unfamiliar countries, I always try to get to know the local cuisine better and take a couple of interesting recipes. Gastronomic tours are my weakness, so it is not surprising that Turkey has not done without observing this clause.

Turks love home cooking and do not share the Western fascination with fast food. In this country, even with a hangover, they fight with the help of ordinary soup.

I tried the tomato soup at the hotel itself, where they served delicious homemade salted crackers. Rich taste The tomatoes and the spicy note of the spices got me excited, so I decided to ask our chef about the secret ingredients. Having received the cherished recipe, I began to implement it immediately upon arrival home.

Ingredients:

tomatoes - 3pcs;

flour - 3 tablespoons;

tomato paste - 1 tbsp;

vegetable oil- 30ml;

tomato juice - 1l;

salt, pepper, basil, oregano - to taste.

Step by step cooking

Peel the tomatoes from the skin, grate or bring to homogeneous mass using a blender.

Mix vegetable oil with flour and fry over low heat for 3 minutes.

I use corn, oat or rye flour. Most delicious option made from rye flour.

Add to flour tomato paste

and a mixture of tomatoes.

Keep on fire for a couple of minutes, stirring with a whisk.

Start adding tomato juice in small parts, remembering to stir the mixture.

Bring the mixture to a boil, reduce heat and simmer for 5 minutes.

Add salt, pepper and other seasonings.

Ladle the soup into bowls and top with the grated cheese. Serve with your favorite crackers.

For fullness of taste, use the largest and juicy tomatoes. If you have a summer cottage, then feel free to plant the Bull's Heart variety. Pureed, these tomatoes have no equal in richness of taste.

Turks eat this soup even cold, which is especially important in their climate.

Enjoy your meal!

Tomatoes - 100 gr.
Sweet pepper -1 pc.
Garlic cloves - 1-2 pcs.
Olive oil - 3 tbsp. l.
Pepper, salt - to taste
Basil - a few leaves

Once I saw the recipe for tomato soup in the photo, I really wanted to cook it. It is difficult to imagine puree tomato soup as a masterpiece of culinary art, but this does not in the least diminish its merits. With the onset of summer, the time comes not only for the long-awaited holidays, but also for the heat. Tomato cream soup is just perfect for a summer menu when eaten cold.

Today we will cook Turkish tomato puree soup and Italian puree soup. These are very filling and low calorie dishes. They can be easily used if you are trying to go on a diet. Firstly, after such a dinner it is difficult to remain hungry, and secondly, by changing the components of the soup, the diet will not get bored so quickly.

How to cook? Everything is very simple!

Let's start with basic recipe puree tomato soup.

We need ripe fleshy tomatoes(some use canned), which need to be cut into slices, salt and pepper.
Before preparing the tomatoes, turn on the oven to preheat to 180°C.
Place tomatoes on a baking sheet and drizzle with oil. The recipe calls for olive oil. Of course, sunflower oil the dish will not spoil, but the olive has its own unique flavor and it contains more useful substances. We put the tomatoes in the oven and leave to bake for half an hour.
We take out the finished tomatoes and put 1/3 on a separate plate.
Grind the remaining tomatoes to a puree state and pour into a saucepan in which the soup will be cooked directly.
Finely chop the washed and chopped basil. Remove the skin from the tomatoes that we set aside and mash them with a fork.
By mixing tomatoes with basil, we got a dressing for soup.
Before you put it on the table, add the resulting dressing to the dish.

Enjoy your meal!

To make tomato soup Italian recipe to the ingredients already proposed above, you must add:

Onion - 1 pc.
Celery root petiole
Basil - 2-3 sprigs (required in this recipe)
Broth - 1.5 l.
Tomato paste - 70 gr.
1 scoop mozzarella or parmesan
A little sugar

Cooking steps:

Cut all the vegetables into cubes and put the pan on the fire, pouring oil into it.
Put the vegetables in the pot in this order: first the celery, then the carrots, and finally the onions, peppers and garlic (the garlic should also be chopped). Fry them for 15-20 minutes. You don't need to stir often.
Separate the basil stem from the leaves and tie it with a thread. When the onion turns golden, put this panicle in the pan.
Pour in the broth.
Peel the tomatoes and send them to the pan along with the tomato paste. Don't forget to salt.
We put the soup on a slow fire and let it cook for about 20 minutes.
The soup is ready. Take out the basil sprigs and replace them with leaves. It remains to grind the soup and check for salt. If the tomato paste makes it look sour, add some sugar.
When serving, place cheese slices and a few basil leaves.

Cooking according to Turkish recipe

Turkish tomato soup in terms of ingredients is not much different from its counterparts. We will also need:

Tomatoes - 200 gr.
Paste can be replaced tomato juice- 250 gr.
Chicken broth - 500 ml (if you do not eat meat, you can also use vegetable)
Olive oil - 1-2 tbsp.
Onion - 1 pc.
Garlic - 1 clove
Spices and seasonings to taste
parsley for garnish

Cooking steps:

The recipe for Turkish tomato soup begins with the fact that, first of all, you need to fry garlic in a saucepan. It is used only for flavor, so after the garlic is fried, it must be thrown away.
Now, in garlic-flavoured oil, sauté the onion and add all the ingredients except the cheese. The preparation of this soup will also take about 20 minutes.
After the soup is cooked, chop it up and bring it back to a boil.

If you want to cook such a puree tomato soup in a slow cooker, then use the same products, just changing the modes. In order to fry the onion, turn on the “Frying” mode, and after the recipe needs to add the broth, switch to the “Soup” mode.

As you can see, the recipes for tomato cream soups are quite easy to prepare and take little time, but they turn out very tasty.

It is not necessary to strictly follow the suggested recipes. Try something different, experiment. For example, for delicate taste you can add cream and you will get your own recipe - tomato cream soup with cream.

If you have tomatoes in your refrigerator, it's time to think about what you can cook from them. Let's put aside banal recipes and look into oriental cuisine. Already there they probably know how you can quickly cook tasty, healthy and tasty from tomatoes. original dish. Let's try to do tomato puree soup!

The benefits of tomato soup

In addition to the fact that this dish is quickly prepared, it turns out to be hearty and very tasty, it also contains a lot of useful substances and is considered low-calorie. The latter fact will especially appeal to those who carefully monitor the number of calories eaten. Tomato puree soup will not add extra pounds. The main part of the dish is tomatoes. They contain natural acids, sugars, which regulate the acid-base balance, and therefore are useful for digestion. In addition, the vegetable is rich in vitamins A, E, C, PP, which increase immunity, prevent the aging process in the body and strengthen the walls of blood vessels. Tomato soup is rich in lycopene. The substance is a strong antioxidant and a prophylactic against cancer. Tomato is also a natural antidepressant: it helps to cope with a bad mood. Considering all the benefits juicy vegetable, it is worth pampering yourself with tomato soup.

Turkish Style Tomato Soup

Anyone who has been to Turkey must have tried it there tasty first tomato dish. The chefs of Eastern countries make tomato soup very tasty and spicy, although there is no special technology for its preparation. To do Turkish dish, you need to cook tomatoes (8-10 pieces), flour (4 large spoons), tomato paste (1 large spoon), vegetable oil (4 large spoons), 1 clove of garlic, salt, ground pepper. Tomato puree soup (Turkish) is being prepared as follows.

Pour boiling water over the tomatoes to remove the skin from them, and cut them into medium slices.
We take a pan with high sides, add vegetable oil, flour there and fry over low heat for 3 minutes (the flour should turn golden).
Add tomato paste, tomatoes to the flour, fry the resulting mixture for 5 minutes, not forgetting to stir so that it does not burn.
Add water (2 liters) to the tomato mixture.
Mix the soup well and let it boil.
Salt our dish, add pepper and chopped garlic.
Blend the soup with a blender until pureed, then leave it to simmer over low heat for another 5 minutes.
Turkish tomato puree soup is ready. It remains to add a handful of cheese grated on a coarse grater to the portion.

It is better to serve the dish to the table with crackers.

Italian tomato puree soup

Tomato soup is also loved by Western chefs, especially Italians. Their first dish also turns out to be very tasty and fragrant due to the addition of spices and herbs. To prepare Italian tomato puree soup, you need to take:

With scalded tomatoes, it is necessary to remove the peel, cut the flesh into cubes. Squeeze the garlic through the crusher, chop the onion, fry them on olive oil. Add tomatoes and greens tied in one bunch. You need to cook the soup over medium heat for ½ hour, stirring constantly. Next, the greens are removed, the tomatoes are rubbed through a sieve, meat or vegetable broth. The mixture should boil. The resulting soup must be salted and peppered.

American recipe

It turns out that in America they also love to cook tomato puree soup. This dish is considered almost a national treasure of the United States.

Ingredients:

800 g of tomatoes;
1 onion;
3 garlic cloves;
300 g of 20% cream;
vegetable oil (1 large spoon);
200 g of drinking water;
200 g of cheese;
2 coffee spoons of aromatic herbs;
1 sprig of mint;
ground pepper (0.5 teaspoons);
loaf.

White bread should be cut into small slices and dried in a pan. Scald the tomatoes, peel them and cut into cubes. Grate cheese on a coarse grater, chop onion, garlic. Pour oil into a deep saucepan, fry onion and garlic. Add chopped tomatoes, peppers, herbs; simmer the resulting mixture, stirring constantly for 15 minutes. The resulting mass must be crushed with a blender, add water, cream there and bring it to a boil, stirring. Salt the finished puree soup, add pepper, grated cheese and mix well. Pour the dish on plates, putting croutons from them in them. white bread and garnish with mint leaves.

Cooking in a multicooker

Dietary tomato puree soup in a slow cooker cooks a little longer than on the stove. To prepare a dish in this way, you need to take onions (2 pcs.), Celery stalk (2 pcs.), Tomatoes (8 pcs.) And cheese hard grade(200 g). It is necessary to finely chop the onion and celery, fry them in a slow cooker, setting the “Baking” mode for 40 minutes. In the meantime, the skin should be removed from the tomatoes, after scalding them, and cut into large slices. 10 minutes before the end of the “Baking” mode, add prepared tomatoes and boiling water to the onions and celery. As soon as the mixture boils, turn on the “Extinguishing” mode for 30 minutes. The prepared soup must be poured into a deep container and chopped with a blender. The first dish is ready! It is advisable to serve it to the table with croutons.

What else to add to the soup?

Tomato puree soup, the recipe for which is presented above, can be diversified with chickpeas. To do this, dry chickpeas (approximately 200 g) must first be soaked overnight and then boiled. In a frying pan, fry chopped onions, carrots, peppers, and then add boiled chickpeas there. The resulting mixture is added to the tomato soup, mixed and salted.

If the dish is cooked in a slow cooker, then the soup with chickpeas must be held for another 30 minutes in the “Baking” mode. AT ready meal cheese is added at the discretion of the hostess, because the soup turns out to be very satisfying anyway. And unlike classic version, such a puree soup will be quite high-calorie. If there is no chickpea, then instead of it, you can add peas, beans or a little pasta to the dish.