Tomato Egg Soup Recipe

Recipe for tomato and egg soup is a rich and healthy soup. The combination of tomatoes and eggs makes it special. It is eaten a lot in the winter in western countries. In the snow, the soup quenches hunger and gives a summer feeling with a delicious and unique combination.

                                                                   

Ingredients used for this recipe:

Tomatoes 4 medium chopped, 

2 number of eggs, 

2 tablespoons oil, 

Garlic, 2-3 cloves,

Ginger 1 inch finely chopped

Onion chopped 1/2 medium

4 tablespoons fried tomatoes

Salt to taste 

4 cups vegetables 

Finely chopped broth

2 tablespoons cornmeal / cornstarch

1/2 teaspoon white pepper

1 teaspoon vinegar

Fresh coriander leaves chopped 2 tablespoons.

Methods used for the recipe:

Whisk eggs in a bowl and mix well. Heat oil in a pan. Add garlic and fry until golden brown. Add ginger and onion and fry a little more.

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Add all chopped tomatoes and stir well properly and cook for two minutes very well. Add half tbsp tomato sauce and mix. Add salt and mix well. If the tomatoes are soft and swollen and add vegetable broth or water, bring to a boil.

Dissolve cornstarch in a quarter cup of vegetable broth or water. Mix a little water with white pepper so it does not stick. Add the mixed cornmeal and mix.

Add the tomato sauce and mix the rest. Cook the soup until it is nice and thick. Leave a thin fillet of beaten egg and cook until it has set. Add vinegar and coriander leaves, mix and serve hot.

     

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Tips for making egg and tomato soup:

1. Preparation time: 10 minutes.

2. Cooking time: 10-15 minutes.

Server: 4 people.

4. Serve this soup when it is hot.