A simple dinner will remind you of a luxurious dish: tomato soup with crispy pork

You will need:

350 g of tomatoes in their own juice
30 g of butter
80 g of carrots
5 g of parsley
50 g cold smoked pork
50 g of onions
2 g of thyme
300 g of chicken broth
50 g of tomato paste
12 g wheat flour
25 g celery stalks
1 bay leaf
2 g of sugar
8 g of garlic
salt and black pepper to taste


1. Peel the onion and grate the carrot, crush the garlic with a knife and peel it as well. Onion, carrot and celery cut into small cubes, and coarsely chop garlic. Cut the pork into thin slices.
2. Fry the pork in a pan on high heat for two minutes until soft. Then move to the napkin.
3. Fry the carrots in the fat left from the pork in a pan on high heat for one and a half minutes. Add onion, celery, garlic, throw in a bay leaf and cook on medium heat for another minute and a half. Remember to keep stirring. Add flour, sugar, add tomato paste and stir for half a minute.
4. Add the chopped tomatoes to the juice, thyme and pour the broth. Season with salt and pepper, then boil. Cook on medium heat for four minutes. Remove from heat, remove thyme and bay leaves.
5. Grind the soup until smooth with a blender, strain it through a sieve and put it back on the fire.
6. Add butter, heat on low heat for another three minutes, mix thoroughly and, if necessary, add more salt.
7. Serve the soup with crispy pork straws, garnish with parsley leaves.


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