Rali says, A variation of this dish in a pub in Sofia was called Little Red Riding Hood, perhaps because she was picking mushrooms in the forest, or maybe because of the red tomato color of the soup. It is best made with fresh tomatoes and mushroom, but you can as well use canned mushrooms and tomato paste from a jar.
Here's Rali's recipe...
What you need:
How to make it:
Sauté the chopped mushrooms in 2 spoonfuls of the butter until done. Drop the tomatoes in a pot of hot water, then peel easily and make them into paste in a food processor or using a sieve. Dissolve the floor in half a cup of water and mix with the rest of the water in the pot in which you will cook the soup. Add the tomato paste, the salt, the sautéed mushrooms and the chopped celery leaves. Boil everything for about 5 to 10 min and when you take the soup off the heat, add the pepper, the parsley, the lemon juice and the remaining 1 spoonful butter. Stir and cover and let stand for a couple of minutes before serving. Offer toasted bread on the side and call it a hot lunch.
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