Fried cheese dumplings in tomato soup
very easy
45 mins
45 mins
Ingredients
- 1 big onion
- 2 Garlic cloves
- 1 red chilli pepper
- 5-6 Tbsp Olive oil
- 2 can(s) (850 ml each) Tomatoes
- 1 TABLESPOON Vegetable broth (instant)
- 7-10 Tbsp Salt, sugar
- 100 g medieval Gouda (piece)
- 250 g Flour
- 8 Stem(s) Oregano
Directions
- 1
For the soup, peel onion and garlic and dice finely. Clean the chilli, cut lengthwise, remove seeds, wash and chop finely. Heat 2 tablespoons of oil in a large pot. Fry the onion, garlic and chilli in it.
- 2
Add tomatoes together with juice and 1⁄2 l water. Chop the tomatoes with a spatula. Bring to the boil, stir in stock, season with salt and 1 tablespoon of sugar. Simmer for about 20 minutes.
- 3
Grate the cheese for the dumplings. 1⁄4 l Boil up water. Mix flour and 1⁄4 tsp. salt. Add boiling water and stir to a smooth dough. Stir in cheese. Heat 3-4 tablespoons of oil bit by bit in a pan.
- 4
With two tablespoons of the dough, cut off approx. 20 dumplings and fry in portions in hot oil for approx. 5 minutes until brown all around.
- 5
Wash oregano, shake dry, pluck off leaves, chop and stir into the soup. Season to taste again. Serve soup with dumplings.
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