While vacationing in unfamiliar countries, I always try to get to know the local cuisine better and take a couple of interesting recipes with me. Gastronomic tours are my weakness, so it is not surprising that Turkey has not been without observing this point.

Turks love home cooking and do not share the Western passion for fast food. In this country, even a hangover is fought with the help of ordinary soup.

I tried the tomato soup at the hotel itself, where delicious homemade salty crackers were served with it. The rich taste of tomatoes and the spicy note of seasoning delighted me, so I decided to ask our chef about the secret ingredients. Having received the coveted recipe, I started to implement it immediately upon arrival home.

Ingredients:

• tomatoes - 3pcs;
• flour - 3 tbsp. l.;
• tomato paste - 1 tablespoon;
• vegetable oil - 30ml;
• tomato juice - 1l;
• salt, pepper, basil, oregano - to taste.

Step by step cooking

Peel the tomatoes, grate or smooth with a blender.

Mix vegetable oil with flour and fry over low heat for 3 minutes.

I use corn, oatmeal or rye flour. The most delicious version is made on the basis of rye flour.

Add tomato paste to flour

and a mixture of tomatoes.

Keep on fire for a couple of minutes, stirring with a whisk.

Start adding tomato juice in small portions, remembering to stir the mixture.

Bring the mixture to a boil, reduce heat, and simmer for 5 minutes.

Add salt, pepper and other seasonings.

Pour the soup into bowls and add the grated cheese. Serve with your favorite croutons.

Use the largest and juiciest tomatoes for a fuller taste. If you have a summer cottage, then feel free to plant the Bull Heart variety. When mashed, these tomatoes have no equal in flavor intensity.

Turks eat this soup even cold, which is especially important in their climate.

Bon Appetit!

• Tomatoes - 100 gr.
• Sweet pepper -1 pc.
• Garlic cloves - 1-2 pcs.
• Olive oil - 3 tbsp l.
• Pepper, salt - to taste
• Basil - a few leaves

Once I saw the recipe for tomato soup in the photo, I really wanted to cook it. It is difficult to imagine mashed tomato soup as a masterpiece of culinary art, but this in no way diminishes its merits. With the onset of summer, the time comes not only for the long-awaited vacations, but also the heat. Cream of tomato soup is just perfect for the summer menu when eaten cold.

Today we will cook Turkish tomato puree soup and Italian puree soup. These are very hearty and low-calorie dishes. They can be easily used if you are trying to diet. Firstly, after such a dinner it is difficult to stay hungry, and secondly, changing the components of the soup, the diet will not get bored so quickly.

How to cook? Everything is very simple!

Let's start with a basic tomato puree soup recipe.

1. We need ripe fleshy tomatoes (some use canned ones), which need to be cut into slices, salt and pepper.
2. Before preparing the tomatoes, turn on the oven to heat it up to 180 ° C.
3. Place the tomatoes on a baking sheet and pour over with oil. The recipe advises using olive. Of course, sunflower oil will not spoil the dish, but olive oil has its own unique aroma and contains more nutrients. We put the tomatoes in the oven and leave to bake for half an hour.
4. We take out the finished tomatoes and put 1/3 on a separate plate.
5. Chop the remaining tomatoes until puree and pour into a saucepan, in which the soup will be cooked directly.
6. Finely chop the already washed and chopped basil. Remove the skin from the tomatoes that we have set aside and mash them with a fork.
7. By mixing the tomatoes with the basil, we get a dressing for the soup.
8. Add the resulting dressing to the dish before placing it on the table.

Bon Appetit!

To prepare tomato soup according to the Italian recipe, you must add to the ingredients already proposed above:

• Onions - 1 piece
• Stalk of celery root
• Basil - 2-3 sprigs (required in this recipe)
• Broth - 1.5 l.
• Tomato paste - 70 gr.
• 1 scoop of mazzarella or parmesan
• A little sugar

Cooking steps:

1. Dice all the vegetables and place the pot on the fire with the oil.
2. Put the vegetables in the pan in this order: first celery, then carrots, and at the end onions, peppers and garlic (garlic must also be chopped). Fry them for 15-20 minutes. You do not need to mix vegetables often.
3. Separate the stem of the basil from the leaves and tie it with string. When the onion turns golden, place this broom in a saucepan.
4. Pour in the broth.
5. Peel the tomatoes and put them in a saucepan together with the tomato paste. Don't forget to add salt.
6. We put the soup on low heat and let it cook for about 20 minutes.
7. The soup is ready. Remove the basil sprigs and replace them with leaves. It remains to grind the soup and check for salt. If the tomato paste makes it seem sour, add a little sugar.
8. When serving, add cheese chunks and a few basil leaves.

Cooking according to the Turkish recipe

Turkish tomato soup is not much different from its counterparts in ingredients. We also need:

• Tomatoes - 200 gr.
• The paste can be replaced with tomato juice - 250 gr.
• Chicken broth - 500 ml (if you do not eat meat, you can also vegetable)
• Olive oil - 1-2 tablespoons
• Onions - 1 pc.
• Garlic - 1 clove
• Spices and seasonings to taste
• Parsley for garnish

Cooking steps:

1. The recipe for Turkish tomato soup begins with the fact that first of all you need to fry the garlic in a saucepan. It is used only for flavor, so after the garlic is fried, it must be thrown away.
2. Now sauté the onion in butter with garlic flavor and add all the ingredients except the cheese. Cooking this soup will also take about 20 minutes.
3. After the soup is cooked, chop it and bring it to a boil again.

If you want to cook such a tomato puree soup in a multicooker assistant, then use the same products, simply changing the modes. In order to fry the onions, turn on the "Fry" mode, and after the broth needs to be added according to the recipe, switch to the "Soup" mode.

As you can see, recipes for tomato cream soups are quite easy to prepare and take little time, but they turn out to be very tasty.

It is not necessary to strictly follow the suggested recipes. Try something of your own, experiment. For example, for a delicate taste, you can add cream and you get your own recipe - cream of tomato soup with cream.

If tomatoes are stuck in your refrigerator, it's time to think about what you can cook from them. Let's put aside banal recipes and look into oriental cuisine. They probably know how you can quickly prepare a tasty, healthy and original dish from tomatoes. Let's try to make tomato puree soup!

The benefits of tomato soup

In addition to the fact that this dish is quickly prepared, it turns out to be hearty and very tasty, it also contains a lot of useful substances and is considered low-calorie. The latter fact will especially appeal to those who carefully monitor the amount of calories eaten. Tomato puree soup will not add extra pounds. The main part of the dish is tomatoes. They contain natural acids and sugars that regulate the acid-base balance, which means they are good for digestion. In addition, the vegetable is rich in vitamins A, E, C, PP, which increase immunity, prevent aging processes in the body and strengthen the walls of blood vessels. Tomato soup is rich in lycopene. The substance is a strong antioxidant and cancer prevention agent. Tomato is also a natural antidepressant, helping to cope with bad moods. Considering all the benefits of a juicy vegetable, it is worth pampering yourself with tomato soup.

Turkish Style Tomato Puree Soup

Anyone who has been to Turkey probably managed to try a delicious first dish of tomatoes there. The cooks of eastern countries make tomato soup very tasty and spicy, although there is no special technology for its preparation. To make a Turkish dish, you need to cook tomatoes (8-10 pieces), flour (4 large spoons), tomato paste (1 large spoon), vegetable oil (4 large spoons), 1 clove of garlic, salt, ground pepper. Preparing tomato puree soup (Turkish) as follows.

• Pour boiling water over the tomatoes to remove the skin from them, and cut them into medium slices.
• We take a saucepan with high sides, add vegetable oil, flour there and fry over low heat for 3 minutes (the flour should turn golden).
• Add tomato paste, tomatoes to the flour, fry the resulting mixture for 5 minutes, remembering to stir so that it does not burn.
• Add water (2 liters) to the tomato mixture.
• Mix the soup well and let it boil.
• Salt our dish, add pepper and chopped garlic there.
• Stir the soup with a blender until puree, then leave it to simmer over low heat for another 5 minutes.
• Turkish tomato puree soup is ready. It remains to add a handful of grated cheese to the portion.

It is better to serve the dish with croutons.

Italian-style tomato puree soup

Tomato soup is also loved by Western chefs, especially Italians. Their first dish also turns out to be very tasty and aromatic thanks to the addition of seasonings and herbs. To make Italian puree tomato soup, you need to take:

Remove the peel from the scalded tomatoes, cut the pulp into cubes. Squeeze the garlic through a crusher, chop the onion, fry them in olive oil. Add tomatoes and herbs tied in one bunch. You need to cook the soup over medium heat for ½ hour, stirring constantly. Then the greens are removed, the tomatoes are wiped through a sieve, meat or vegetable broth is added to them. The mixture should boil. The resulting soup must be seasoned with salt and pepper.

American recipe

It turns out that in America they also love to cook tomato puree soup. This dish is considered almost a national treasure of the United States.

Ingredients:

• 800 g of tomatoes;
• 1 onion;
• 3 garlic cloves;
• 300 g 20% ​​cream;
• vegetable oil (1 large spoon);
• 200 g of drinking water;
• 200 g of cheese;
• 2 coffee spoons of aromatic herbs;
• 1 sprig of mint;
• ground pepper (0.5 teaspoons);
• loaf.

White bread should be cut into small slices and dried in a pan. Scald the tomatoes, peel them and cut into cubes. Grate cheese, chop onion, garlic. Pour oil into a deep saucepan, fry the onion and garlic. Add chopped tomatoes, peppers, herbs there; simmer the resulting mixture, stirring constantly for 15 minutes. The resulting mass must be grinded with a blender, add water, cream there and bring it to a boil, stirring occasionally. Salt the prepared puree soup, add pepper, grated cheese and mix well. Pour the dish into plates, put white bread croutons in them and decorate with mint leaves.

Cooking in a multicooker

Diet tomato puree soup in a slow cooker takes a little longer to cook than on the stove. To prepare a dish in this way, you need to take onions (2 pcs.), Celery stalk (2 pcs.), Tomatoes (8 pcs.) And hard cheese (200 g). It is necessary to finely chop the onion and celery, fry them in a slow cooker, setting the "Baking" mode for 40 minutes. In the meantime, the skins should be removed from the tomatoes, scalded, and cut into large slices. 10 minutes before the end of the "Baking" mode, add prepared tomatoes and boiling water to the onions and celery. As soon as the mixture boils, turn on the "Stew" mode for 30 minutes. Pour the prepared soup into a deep container and grind it with a blender. The first course is ready! It is advisable to serve it with croutons.

What else to add to the soup?

Tomato puree soup, the recipe for which is presented above, can be varied with chickpeas. To do this, dry chickpeas (approximately 200 g) must first be soaked overnight and then boiled. In a frying pan, fry chopped onions, carrots, peppers, and then add boiled chickpeas there. The resulting mixture is added to the tomato soup, mixed and salted.

If the dish is cooked in a multicooker, then the soup with chickpeas should be kept in the "Baking" mode for another 30 minutes. Cheese is added to the finished dish at the discretion of the hostess, because the soup is already very satisfying. And unlike the classic version, such a puree soup will be quite high in calories. If there is no chickpea, then instead of it, you can add peas, beans or some pasta to the dish.

I love to cook some of the Turkish soups. They are easy to prepare and easy to eat. I copied so as not to lose the most popular recipes for Turkish cuisine soups. Let's cook !!!

Turkish cuisine is the object of endless admiration for true gourmets. It must be said that the history of Turkish cuisine is rooted in the era of the Ottoman Empire.

Along with respect for the borrowed culinary traditions, the Turks are actively developing and improving their own national recipes and gastronomic features.

We decided to provide you with a list of the ten most sought-after and popular Turkish soups.

1. Lentil soup (Mercimek Çorbası)

Not a single meal in Turkey can do without lentil soup (aka merdzimek-chorbasy), and in some places even breakfast. Its main ingredients are water, red lentils and pepper, usually also red. There are many variations with this accord: the soup is complemented with tomato paste, onions, carrots, garlic, dried mint, and sometimes potatoes, and the taste is softened with milk or cream. the soup is very popular with Turkish housewives. It is perfect for children, as well as for those who follow the figure. Plus, it prepares incredibly quickly!

2. Yayla soup (Yayla Çorbası)

In the Turkish dish Yayla Chorbasy, or yogurt soup, the most important ingredient is, as you might guess, natural yogurt. This dish is prepared and eaten in all regions of Turkey. Yayla is one of the most beloved dishes in Turkish cuisine. The ingredients in the recipe can be varied in your own way, but the basis is rice, natural yogurt, butter and peppermint.

3. Ishkembe soup (İşkembe Çorbası)

Turkish soup "Ishkembe" is very similar to those that are prepared in the Balkan countries - Greece, Bulgaria, Romania and Macedonia. It is made from beef entrails, eggs, onions and garlic. Ishkembe is eaten with garlic, adding vinegar or lemon to taste. The advantage and peculiarity of this dish is that it is very well absorbed by the body and has a relaxing effect on the digestive system.

4. "Bride's Soup" (Ezogelin Çorbası)

“Bride's Soup,” or Ezogelin Soup, is a traditional Turkish dish. It is made from tomatoes (or tomato paste), rice, bulgur and red lentils. The name comes from the name of the village of Ezo Gelin. There is a story associated with the name of this soup about a Turkish girl named Ezo who lived more than a century ago in northern Turkey. Once a girl cooked a lentil soup, which was later named Ezo gelin çorbası - "Ezo's bride's soup." Since then, in some regions of Turkey, lentil soup has been brewed by brides on the eve of their weddings.

5. Soup "Tarkhana" (Tarhana)

Tarhana is a traditional Turkish dried mixture that is the basis for the soup. This blend contains ingredients such as flour, tomatoes, yogurt, red peppers, onions and salt. When making tarkhana, all the ingredients are mixed, ground to a homogeneous mass, filtered and fermented for ten days in a cool, dry place. In Turkish cuisine, it is customary to prepare large quantities of tarhana in advance. Tarkhana can be stored for a long time and used for making soup at any time of the year. Tarkhana soup came from Central Asia. The similarity of this dish is prepared in Central Asia, Anatolia and the Balkans. The name of the dish, judging by the root terḥāne, is Persian.

6. Arabashi soup (Arabaşı Çorbası)

Turkish soup "Arabashi" is traditionally prepared in the Yozgat area. The peculiarity of this soup is that it is served not with bread, but with a special dough, which is taken with a spoon along with the broth. Previously, this dish was called Araaşı ("Between Meals"), but over time the name was transformed into Arabaşı. The dough that is specially prepared for this soup and the broth itself are an indivisible dish. Ingredients for the dough: flour, water and salt. Previously, the broth for this soup was prepared from partridge, then they began to cook on chicken meat. At first, both the broth and the dough - everything was put on the same plate over time, the tradition has changed.

7. Corn soup (Mısır Çorbası)

Everyone is very fond of corn soup and natural yogurt, which originates from the Black Sea region. This is an easy and at the same time very tasty dish. Nettle, natural yogurt and corn soup can be a great first course in your dinner.

8. "Ayran Ashi"

The birthplace of Ayran Ashi cold soup with yogurt is the city of Ygdir. On hot summer days, this soup is the healthiest and most nutritious food. Ayran ashi is made from strained yoghurt, this dish is mainly common in Eastern, Central and Southeastern Anatolia.

9. Celery Soup (Kereviz Çorbası)

One of the most important Mediterranean dishes is celery soup. However, not everyone loves celery because of its specific smell. Despite its taste and smell, it is impossible to overestimate the benefits that this
vegetable.

10. Tomato soup

Tomato soup, as you might guess, is a soup made with tomatoes. It is often used as an ingredient in more complex dishes and, unlike many other hot soups, can be served hot or cold. This soup is usually made with slices of tomato, or tomato puree, or both. Tomato soup can be seasoned with a variety of herbs and is usually served with crackers and cheese.

Night Tomato Soup in Kemer ... There are many different recipes tomato soups, but I really wanted to find exactly the recipe that is most similar in taste to that divine turkish tomato soup that I ate in Kemer.

Having tried several options for tomato soups, intuitively adding or removing components, I came up with a very simple recipe, but despite the smallness of the ingredients and the ease of preparation, the soup turns out to be excellent)))

So, what do we need to cook tomato soup puree or domates chorba, as it is called in Turkish

• Tomatoes 1-1.5 kg
• Garlic 3-4 cloves, more or less
• 3 glasses of water
• 1 glass of milk
• 2 tablespoons dried or fresh mint
• 2-3 tablespoons flour
• Vegetable oil-sunflower (odorless) or olive 2-3 tablespoons

Tomato soup recipe

First, prepare the tomatoes

1. wash
2. remove the skin from them, to do this, immerse them in hot water for a while (about 30-40 seconds).

thin tomatoes or cook soup from, then it is enough to pour over them

With boiling water, then cut the skin into sectors and remove.

at like it, you can beat them until smooth, or you can finish the process a little earlier, then the mass will turn out to be heterogeneous with slices of tomatoes.

Everything, with tomatoes finished!

1. Next, take a saucepan (I use a saucepan with a thick double bottom), pour in butter (you can use butter, but I don't like cooking in butter), when the butter warms up, put chopped garlic there (it doesn't matter squeezed or finely chopped) and fry it until color changes. The garlic has worked out - it has given its aroma to the oil, so we remove it.
2. Put 2-3 tablespoons of flour in heated oil with the aroma of garlic, stirring, fry it until gruel and color change. This takes about 2-3 minutes on low heat.
3. Add 1 glass of cold water to the saucepan and stir thoroughly so that no lumps of flour remain.
4. Immediately pour in the tomato puree and 2 glasses of water (I add boiling water so as not to cook the tomatoes for a long time)
5. + 2 tbsp. tablespoons of chopped mint (you can dry, you can fresh)
6. As soon as our almost soup is about to boil, pour in 1 glass of milk (I also preheat it in the microwave almost to a boil)
7. Almost everything))) Cook for another 5 minutes, salt and pepper to taste.
8. Serve with grated hard cheese, sprinkle it on the plate, add sour cream or