Traditional recipes

Mexican tomato soup with corn dumplings

Mexican tomato soup with corn dumplings

Let's start with the preparation dumplings: Boil the milk in a saucepan. When it starts to boil, turn down the heat, pour the corn in the rain. Stir with a fork, and when the polenta thickens, take the pan off the heat. Add butter, a pinch of salt and a pinch of pepper, mix. Cover the polenta with foil, let it cool until it is a little warm.

In the meantime you can take care of soup.

Peel an onion, finely chop it. Peel a squash, grate it and cut it into cubes. Cut the pulp of fresh tomatoes into cubes, as well as canned tomatoes. Drain the corn kernels from the juice, pass them under a stream of cold water and put them in a sieve to drain. In a saucepan, put the oil, onion, carrot and chilli powder on the right heat. Saute them for about 2 minutes, then add the tomato pulp. Stir occasionally, and after 2-3 minutes add water / soup. Release the corn kernels, sprinkle with oregano and salt. Put a lid on the pot, let it boil for 20 minutes, on the right heat. In the meantime, finish preparing the dumplings. Put the Parmesan cheese in the warm polenta, mix the egg well. Wet your hands, break the small pieces of polenta, form balls. After the soup has boiled, lightly place the dumplings. Boil them until they all rise to the surface. Turn off the heat for the soup, and sprinkle the finely chopped green parsley on top. Leave it covered for another 10 minutes, then you can serve.

It can be served both hot and cold! Enjoy your meal!


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