Tomato soup with bones and dumplings

Tomato soup with garf bones and dumplings is a recipe that reminds us of times when nothing was wasted, but everything was transformed into delicious dishes. This soup is not only a perfect example of how we can make the most of leftovers, but also an explosion of flavors and comfort in every spoonful. Let's embark together on the journey of preparing this amazing soup, step by step!

Preparation time: 15 minutes
Cooking time: 1 hour
Total: 1 hour and 15 minutes
Servings: 4-6

Ingredients

- The skins and seeds of tomatoes left from broth (or 500 g fresh tomatoes)
- 1 kg garf bones
- 1 carrot
- 1 parsley root
- 1 onion
- A few sprigs of fresh parsley
- 1 egg
- 1 tablespoon of oil
- A pinch of baking soda
- 5-6 tablespoons of semolina
- Salt and pepper to taste
- 2 teaspoons of sugar (to balance the acidity of the tomatoes)

A Brief History of the Recipe

Tomato soup with bones is a traditional recipe that has been prepared for generations. In the past, housewives wasted nothing but transformed all leftovers into a delicacy. This soup is not only comforting, but also an ingenious way to reduce food waste. By using the skins and seeds of tomatoes, this dish becomes a sustainable and flavorful choice.

Preparing the Soup

1. Boiling the Bones
Start by placing 1 kg of garf bones in a large pot with 2 liters of cold water and a pinch of salt. Bring to a boil over medium heat. When the water starts to boil, remove the foam that forms on the surface with a skimmer. This step is essential for obtaining a clear and clean soup.

2. Boiling the Tomato Scraps
In another pot, place the scraps from the broth (skins and seeds) or chopped fresh tomatoes, along with 1 liter of cold water. Let it simmer for 20 minutes over low heat, stirring occasionally.

3. Preparing the Vegetables
Peel and finely chop the carrot, parsley root, and onion. After removing the foam from the bones, add the chopped vegetables to the pot with the bones. They will add flavors and nutrients to the soup.

4. Straining the Soup
After the tomato scraps have boiled, strain the liquid over the bone and vegetable soup. Use a fine sieve to obtain a clear liquid. Mix well and let it simmer together for 10 minutes to blend the flavors.

5. Preparing the Dumplings
In a bowl, beat an egg and add a tablespoon of oil, a pinch of baking soda, 5-6 tablespoons of semolina, salt, and pepper to taste. Mix well until you obtain a homogeneous mixture. Let it rest for a few minutes.

6. Boiling the Dumplings
Reduce the heat to low and use a teaspoon to form small dumplings from the prepared mixture. Carefully place them in the soup and let them simmer over low heat for 15-20 minutes until they puff up and become fluffy.

Serving and Suggestions

Once the dumplings are cooked, add a few sprigs of freshly chopped parsley for an extra touch of freshness. This soup is served hot, alongside a slice of fresh bread. If you want to add a splash of flavor, you can sprinkle some grated parmesan on top before serving.

Useful Tips

- Calories and Nutritional Benefits: This soup is rich in protein due to the bones and contains essential vitamins from the vegetables. It is a healthy choice, especially in the cold season, with a moderate calorie content, ideal for a comforting meal.
- Possible Variations: You can also add other vegetables, such as celery or bell peppers, to diversify the flavor. Additionally, if you want a spicier soup, add a dash of chili or cayenne pepper.
- Frequently Asked Questions:
- *Can I use different types of bones?* Of course! Beef or chicken bones will work just as well.
- *How can I make the soup thicker?* You can add more semolina to the dumpling mixture or use a larger quantity of vegetables to thicken the soup.

Now that you have all the necessary information, all that's left is to put on your apron and dive into the culinary adventure! This tomato soup with garf bones and dumplings is perfect for warming the hearts of your loved ones, and its unique flavor will turn any meal into a memorable experience. Enjoy your meal!

 Ingredients: * leftover tomato skins and seeds from broth (or 500 g tomatoes) * 1 kg beef bones * 1 carrot * 1 parsley root * 1 onion * a few sprigs of parsley * 1 egg * 1 tablespoon of oil * a pinch of baking soda * 5-6 tablespoons of semolina * salt, pepper, seasoning base, 2 teaspoons of sugar