Hungarian Tomato Soup (V)

Serves 6–8

Ingredients

  • 1 kg fresh tomatoes
  • 1 litre (4 cups) water
  • 2 large sticks celery (with the leaves)
  • 1 large onion, cut into quarters
  • 5 cloves of garlic
  • 4 tbs brown sugar
  • salt and pepper to taste

Instructions

1. Cut the tomatoes in two. Cut out the white bottom part. Boil the water and throw in the tomatoes until their peel can easily be removed (about 8–10 minutes). Remove the peel and put the tomatoes back into the water.

2. Add the chunky celery, onion and garlic to the tomatoes and cook for 20 minutes. Then take out the celery stalks, the onion chunks and the garlic cloves. Blend the tomatoes and the liquid with a hand blender.

3. Add the sugar, salt and pepper to the soup and boil for 2–3 minutes. Serve with chopped fresh parsley or basil.

Jutka says: My grandmother often cooked this light soup in summertime, because tomatoes grew in abundance in our garden and we needed to use them. The soup is suitable for summer tomatoes, because they are the ripest and sweetest. You can also add dumplings to this soup.

 


Orange (Pumpkin) Soup (without orange) (V)

Serves 10–12

Ingredients

  • 2 medium sweet potatoes, cubed
  • 2 medium carrots, cubed
  • 700 g (1 and 1/2 lb) pumpkin, peeled and cubed
  • 3 medium onions, diced
  • 5 garlic cloves, whole
  • 1 and 1/2 litres (3 U.S. pints) vegetable stock or water
  • 2–3 tbs brown sugar
  • salt and black pepper to taste
  • little red chilli, ground (optional)
  • 1/4 tsp nutmeg, grated
  • zest of half an orange
  • zest of half a lemon
  • half a bunch dill or marjoram, chopped
  • 60 ml (1/4 cup) single or light cream, or coconut milk (optional)
  • dill, finely chopped, to decorate
  • saffron to decorate

1. Put the sweet potatoes, carrots, pumpkin, onions, garlic and stock into a pot, bring to the boil, lower the heat and cook until the carrots are soft. Blend with a hand blender, then bring to the boil once more.

2. Add the remaining ingredients.

3. To enrich the soup’s taste, if you wish, add the cream (or coconut milk) just before the end of the cooking time, then lower the heat so it doesn’t boil.

4. When serving, sprinkle dill and saffron on top. The deep red colour of the saffron merges well with the light orange colour of the soup, and the green dill balances it all.

Jutka says: This ‘orange’ soup’s flavour is perfect. The mixture of the saltiness and the sweetness of the vegetables has to reach such a level of harmony that when you eat this soup you feel like melting.

 


Quinoa and Millet Tabbouleh (V)

Tabbouleh is a Middle-Eastern salad that combines hearty grain with fresh, zesty flavours.

Serves 6–8

Ingredients

  • 175 g (1 cup) quinoa
  • 100 g (1/2 cup) millet
  • 540 ml (2 and 1/4 cups) water
  • 2 tomatoes, cubed
  • 2 cucumbers, cut into half-finger-width sticks
  • half a bunch spring onion (scallions), chopped
  • juice of a lemon
  • 4 garlic cloves, crushed
  • olive oil
  • fresh basil or mint leaves or parsley, chopped
  • salt and pepper

Instructions

1. Cook the quinoa, millet and water on low heat 30–40 minutes until the grains are fluffy and the water is absorbed. Add more water if it absorbs too quickly and the grains are still hard. Cool and put in a bowl.

2. Add all the remaining ingredients to the bowl. Mix.

Jutka says: This dish also goes wonderfully well with almond burgers, pies or stir-fried vegetables with tofu.