Supa de rosii cu radacinoase de iarna

Zilele astea am facut curat in camara cu borcane (a venit primavara, nu?). Ascunse prin fundul unui raft am gasit doua borcane cu suc de rosii, facute asta vara. Si imediat inima mea a tresarit fericita: supa de rosii cu radacinoase de iarna scrie pe voi. In general cand fac supa de rosii folosesc supa de baza de pui. De data asta n-am avut asa ceva in congelator. In schimb am gasit prin cutiile frigiderului tot felul de radacinoase: morcov, telina, patrunjel, gulie, asa ca asta am folosit. Si niste taietei de casa. A iesit, asa cum zic americanii, comfort food.

 

Supa de rosii cu radacinoase de iarna

Ingrediente:

  • 1 morcov mare
  • 1 gulie
  • 1/2 telina
  • 1 radacina de patrunjel
  • 1 ceapa mare
  • 4 linguri ulei de masline
  • 1 l suc de rosii
  • 1,5 l apa
  • 1 lingurita oregano uscat
  • 1 mana de taietei de casa
  • sare dupa gust

Cum se face:

  • Curata toate legumele si taie-le julienne (bastonase). Ceapa tai-o marunt.
  • Intr-o oala de 3 l incalzeste uleiul
  • Pune ceapa si caleste-o putin. Adauga legumele si caleste-le si pe ele cam 5 minute. Ai grija sa nu se arda.

 

  • Pune apa, oregano si niste sare. Lasa la foc mare pana ce incepe sa fiarba.
  • Fierbe la foc mic, acoperit, pana ce se inmoaie legumele (cam 15 minute). Spre sfarsit arunca in supa si o mana de taietei de casa.
  • Adauga sucul de rosii si mai da 2-3 clocote (sucul e deja fiert, asa ca nu mai trebuie sa stea mult pe foc)
  • Potriveste de sare.

 

English version

These days I cleaned up my storeroom (spring came, right?). Hidden, at the bottom of a shelf I found two jars of tomato sauce, preserved this summer. And my heart immediately jumped happy: tomato soup is written on you. In general I make tomato soup using chicken broth. This time I didn’t have any in the freezer. But I found in refrigerator boxes all kinds of roots: carrots, celery, parsley, turnip, so I used them. And some homemade noodles. Real comfort food.

Ingredients:

* 1 large carrot
* 1 turnip
* 1 / 2 celery
* 1 parsley root
* 1 large onion
* 4 tablespoons olive oil
* 1 l  tomato juice
    * 1.5 l water
* 1 teaspoon dried oregano 

    * 1 handful of homemade noodles
* Salt to taste
How To:
*
Clean the vegetables and cut them julienne (rods). Dice the onion.
* In a saucepan heat the oil
* Put the onion and cook a little. Add vegetables and cook them about 5 minutes. Take care not to burn.
* Put the water, oregano and some salt. Leave on high heat until it begins to boil.
* Simmer on low heat, covered, until vegetables are tender (about 15 minutes). Towards the end throw in a handful of noodle.
* Add tomato juice and simmer a bit (juice is already cooked, so no need to cook it too much)
* Add salt to taste.
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