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.

 


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.