Fried cheese dumplings in tomato soup

AUTHOR
Brooke Calhoun
DIFFICULTY
very easy
RATING
3 5
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 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. 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. 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. 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. 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. 5

    Wash oregano, shake dry, pluck off leaves, chop and stir into the soup. Season to taste again. Serve soup with dumplings.