Tomato puree soup with pancakes with herbs

soups 131 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0
Tomato puree soup with pancakes with herbs
  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy
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Pancakes cooked with aromatic herbs, combined with a delicate tomato puree soup, create a unique dish. It will decorate both everyday and festive tables thanks to its bright colors and appetizing appearance. Each ingredient is valuable because it adds a special flavor to the dish.

Ingredients

Directions

  1. Place flour, milk, water, egg, egg white, salt in a blender and beat until smooth. Pour into a measuring glass and mix with the herbs. Cover and set aside for 10 minutes. Heat a large non-stick skillet over medium-high heat and add 2 teaspoons. ghee. Pour 1/4 cup pancake dough into the pan and spread into a thin layer by gently swirling the pan.
  2. Fry until the bottom of the pancake is browned. Raise the edges to check if the pancake is ready, then turn it over and fry for another 15 to 20 seconds. Remove the finished pancake from the pan, add a little oil and make the next pancake in the same way. Cook until the dough runs out. Roll each pancake into a tube and cut into thin slices. Set aside.
  3. Now in a food processor with metal blades, puree the tomatoes. Chop tomatoes for 3 to 4 minutes. The puree should be very tender and watery. Put the finished puree in a saucepan, add the egg whites, salt and beat it all. Simmer slowly over medium heat, stirring constantly to prevent the contents from burning to the bottom of the pot. When the puree starts to boil, reduce the heat so that the contents barely boil. Then let the soup cool for 5 minutes.
  4. Put wet cheesecloth folded in two layers on a sieve. Without touching the egg white layer that has formed, gently pour the soup through a sieve into a clean saucepan. The rind, seeds and egg white will remain on the sieve. Reheat gently before serving. Add pepper to taste and serve the tomato soup in heated cups with chopped pancakes and herbs.

Tomato puree soup with pancakes with herbs



  • Serves: -
  • Prepare Time: -
  • Cooking Time: 1 hour
  • Calories: -
  • Difficulty: Easy

Pancakes cooked with aromatic herbs, combined with a delicate tomato puree soup, create a unique dish. It will decorate both everyday and festive tables thanks to its bright colors and appetizing appearance. Each ingredient is valuable because it adds a special flavor to the dish.

Ingredients

Directions

  1. Place flour, milk, water, egg, egg white, salt in a blender and beat until smooth. Pour into a measuring glass and mix with the herbs. Cover and set aside for 10 minutes. Heat a large non-stick skillet over medium-high heat and add 2 teaspoons. ghee. Pour 1/4 cup pancake dough into the pan and spread into a thin layer by gently swirling the pan.
  2. Fry until the bottom of the pancake is browned. Raise the edges to check if the pancake is ready, then turn it over and fry for another 15 to 20 seconds. Remove the finished pancake from the pan, add a little oil and make the next pancake in the same way. Cook until the dough runs out. Roll each pancake into a tube and cut into thin slices. Set aside.
  3. Now in a food processor with metal blades, puree the tomatoes. Chop tomatoes for 3 to 4 minutes. The puree should be very tender and watery. Put the finished puree in a saucepan, add the egg whites, salt and beat it all. Simmer slowly over medium heat, stirring constantly to prevent the contents from burning to the bottom of the pot. When the puree starts to boil, reduce the heat so that the contents barely boil. Then let the soup cool for 5 minutes.
  4. Put wet cheesecloth folded in two layers on a sieve. Without touching the egg white layer that has formed, gently pour the soup through a sieve into a clean saucepan. The rind, seeds and egg white will remain on the sieve. Reheat gently before serving. Add pepper to taste and serve the tomato soup in heated cups with chopped pancakes and herbs.

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