Recipe of the day: tomato soup with scrambled eggs ᐉ News from – Bitxia

Products needed:

  • tomatoes – 500 grams
  • beef butter – 30 grams
  • onion – 1 piece
  • vermicelli – 30 grams
  • eggs – 2 pieces
  • basil – 10 leaves

Method of preparation:

The first step in the egg tomato soup recipe is to prepare the onion. Wash the onion and cut it into small pieces, then sauté it in a pot in melted butter for 2-3 minutes.

Wash the tomatoes and peel them. Peeling tomatoes is very quick and easy when you make a cross on the underside of each tomato with a knife and drop them into boiling water for about 10 seconds. Once removed, peeling the tomatoes is very easy. Cut the peeled tomatoes into medium pieces, about the size of a sugar cube, and add the onion. Mix well and pour 1.5 liters of water. After the water boils, add the broken noodles and salt (about 1 teaspoon of salt should be enough).

After the tomato soup has been simmering for about 15-20 minutes, it’s time to add the eggs. They must be well beaten. Add in a thin stream to the soup, stirring constantly. The “Chinese tomato soup” effect is achieved because the egg has to be scrambled, reports.

Leave a rating:

The evaluation 2.9 from 8 voice.

Leave a Comment

Your email address will not be published. Required fields are marked *