Ingredients with Measurements:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon caraway seeds
- 2 cans (28 ounces each) whole peeled tomatoes
- 2 cups chicken or vegetable broth
- 1 tablespoon sugar
- Salt and pepper, to taste
- 1/2 cup sour cream
- Fresh parsley, chopped, for garnish
Special equipment needed:
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the paprika and caraway seeds and cook for another minute.
3. Add the canned tomatoes (with their juice), broth, and sugar. Bring to a simmer and cook for 20 minutes.
4. Remove from heat and use an immersion blender or regular blender to puree the soup until smooth.
5. Return the soup to the pot and season with salt and pepper to taste.
6. Serve hot with a dollop of sour cream and chopped parsley on top.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 10g
Carbohydrates: 20g
Protein: 4g
Sodium: 680mg
Substitutions for ingredients:
- Can use diced tomatoes instead of whole peeled tomatoes
- Can use vegetable broth instead of chicken broth
- Can use Greek yogurt instead of sour cream
Variations:
- Add cooked rice or noodles to the soup for a heartier meal
- Add chopped vegetables such as carrots or celery for extra nutrition and flavor
- Add cooked meat such as chicken or sausage for protein
Tips and tricks:
- Use an immersion blender for easier and safer blending
- Adjust the amount of sugar to taste, depending on the sweetness of the tomatoes
- Use fresh parsley for a brighter flavor and color
Storage instructions:
Refrigerate leftover soup in an airtight container for up to 3 days.
Reheating instructions:
Reheat soup on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in a bowl with a dollop of sour cream and chopped parsley on top.
Garnishes:
Fresh parsley, chopped
Pairings:
- Crusty bread or garlic bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Rice pilaf
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid
Food safety advice:
- Make sure to cook the soup to a safe temperature of 165°F (74°C)
- Store leftover soup in the refrigerator within 2 hours of cooking
Food history:
Palóc is a region in Hungary known for its hearty cuisine, including soups and stews. Tomato soup is a popular dish in Hungary and is often served with sour cream.
Flavor profiles:
The soup has a rich and tangy tomato flavor with a hint of sweetness from the sugar. The paprika and caraway seeds add a warm and earthy flavor.
Serving suggestions:
Serve the soup as a starter or main course with bread or a salad on the side.
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Region: Hungarian