- 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, trafikonews.bg reports.
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