Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/tomatnyj-sup-s-farshem-i-gribami/Notes on ingredients:
Minced meat. In this recipe, you can use beef, pork or mixed minced meat. If you want a lighter version of the soup, use ground chicken.
Broth. The list of ingredients includes “broth or water". With the broth, the taste of the soup will be much more intense, so leave replacing it with water as a last resort. In addition to chicken broth, light veal or vegetable broth is suitable.
Tomatoes. I suggest using the all–season version with canned tomatoes in the recipe – any variety is suitable here - whole, chopped and even ground. In the summer season, you can use fresh ripe tomatoes for soup with the addition of a small amount of tomato paste for greater saturation.
Bacon. Here it is used to add a light smoked flavor. Instead of bacon, you can use whole-meat ham in a similar amount.
Mushrooms. The simplest and most affordable option is champignons. Oyster mushrooms will do well. Alternatively, you can also use frozen wild mushrooms to your liking.
Cheese. This recipe uses 2 types of cheese – parmesan and mozzarella. You can replace the first one with any other similar hard cheese. Mozzarella is needed here in a way that is used for pizza, not salad dressing in brine. Instead of mozzarella, you can optionally use suluguni. More distant options are cheddar, gouda or emmental.
We proceed to cooking.
Finely chop the onion, garlic, celery and bacon. Cut the champignons into slices, three mozzarella on a coarse grater, and parmesan cheese on a fine one.
Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the onion, celery and bacon and cook, stirring, for 3-4 minutes.
Add garlic and herbs of Provence, stir-fry for another half minute. Add the minced meat and fry, breaking up the lumps with a spatula, until it loses its pink hue.
Add the mashed tomatoes along with the juice, as well as broth or water.
Bring to a boil, add salt, sugar and pepper to taste. Reduce the heat to almost a minimum and cook the soup for 20 minutes. Add the champignons 10 minutes before the end.
5 minutes before the end– grated parmesan cheese. Add finely chopped basil to the soup, mix and turn off.
Before serving, add grated mozzarella to each bowl of soup.
Enjoy your meal!
Recipe source: https://www.vkusnyblog.com/recipe/tomatnyj-sup-s-farshem-i-gribami/
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