Dracula soup Source:

soups 589 Last Update: Jul 24, 2021 Created: Jul 24, 2021 0 0 0

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

He is "Tomato", he is "Gazpacho", he is the favorite cold dish on Halloween! Having prepared the soup, the main thing is to follow all the rules for serving the dish. And the guests of the party will definitely appreciate your efforts.

Ingredients

Garlic - four large cloves Spicy greens - a bunch or assorted small bunches Onions - one large head Tomatoes - eight hundred grams Tomato juice - a couple of glasses Broth, any - a couple of glasses Small food salt - a pinch Pepper, powder, red - a little

Directions

Peel the onion and garlic, rinse with cool water, dry with a napkin. Dice the onion and chop the garlic. Pour both that, and another into a frying pan. Pour in olive oil. Place on the stove, set on a medium heat. Stir, fry until the onion is transparent. Wash the tomatoes in cool water, dry with a napkin. Remove the stalk, skin, puree the pulp. Add to the skillet. Mix. Cover, simmer for five to six minutes.
Prepare the pan, put it on the stove, set the heating to medium power. Pour the tomato juice, put the tomato and onion roast. Mix. Pour in broth. Cover, simmer for thirty minutes. After that, let the soup cool for half an hour. Sprinkle with salt and pepper. Rinse greens in cool water, shake off several times. Dry with a napkin. Chop with a knife, add to soup. Purée the soup with an immersion blender. Refrigerate for one hour.

Dracula soup Source:

Serves: -
Prepare Time: -
Cooking Time: -
Calories: -
Difficulty: Easy

Ingredients

Garlic - four large cloves Spicy greens - a bunch or assorted small bunches Onions - one large head Tomatoes - eight hundred grams Tomato juice - a couple of glasses Broth, any - a couple of glasses Small food salt - a pinch Pepper, powder, red - a little

Directions

Peel the onion and garlic, rinse with cool water, dry with a napkin. Dice the onion and chop the garlic. Pour both that, and another into a frying pan. Pour in olive oil. Place on the stove, set on a medium heat. Stir, fry until the onion is transparent. Wash the tomatoes in cool water, dry with a napkin. Remove the stalk, skin, puree the pulp. Add to the skillet. Mix. Cover, simmer for five to six minutes.
Prepare the pan, put it on the stove, set the heating to medium power. Pour the tomato juice, put the tomato and onion roast. Mix. Pour in broth. Cover, simmer for thirty minutes. After that, let the soup cool for half an hour. Sprinkle with salt and pepper. Rinse greens in cool water, shake off several times. Dry with a napkin. Chop with a knife, add to soup. Purée the soup with an immersion blender. Refrigerate for one hour.