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Tomato Dill Soup
(Makes 6 to 8 servings)
6 ripe tomatoes
4 Tsp. flour
3 Tsp. sugar
4 Tsp. butter
4 cups milk
4 cups chicken stock
1/2 cup chopped dill
2 Tsp. chopped parsley
2 Tsp. minced green onions
Salt and pepper
1 cup sour cream
Dumpling preparation later in
First peel the tomatoes.
Cut into small pieces and place in a bowl.
Sprinkle the tomato pieces with sugar then set aside.
Melt butter inside a large kettle.
Add the green onions and saute until they are golden brown.
Add the parsley, 1/4 cup of the chopped dill and the tomatoes. Sprinkle with salt and pepper to taste.
Cover and cook for 10 minutes over medium heat; stir at even intervals.
Add the chicken stock and allow to simmer for another 30 minutes.
In a separate bowl mix milk with flour to a smooth consistency.
Pour the flour/milk mix in the soup slowly while stirring.
2 Tsp. sour cream
1/8 tsp. salt
1/2 cup flour
One pinch of pepper
Thoroughly mix all of the above in a separate bowl.
Drop the dumpling mixture one level teaspoon at a time into the soup.
Boil slowly to allow dumplings to rise to the top of the soup.
Put one spoonful of sour cream into the bottom of individual place bowls.
Pour the soup and dumplings over the sour cream.
Sprinkle each top with the remaining 1/4 cup of chopped dill.
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July 21, 2005