VEGETARIAN

Clear Tomato Soup

Soups | Kazakhstani cuisine

⏳ Time

40 minutes + 3 hours

🥕 Ingredients

🍽️ Servings

Description

Fresh artichokes can be used without soaking, but they should be sautéed for an additional 3 to 5 minutes.

Ingredients

Water - 1 qt
Olive Oil - 3 spoons
Onion - 1 head
Carrot - 1 piece
Leek - 1 piece
Celery stalk - 2 pieces
Bay leaf - 1 piece
Thyme - to taste
Garlic - 2 cloves
Basil - 2 spoons
Tarragon - 2 spoons
Tomato Puree - 33.5 oz
Egg white - 4 pieces
Tuna - 4.2 oz
Canned White Asparagus - 5.6 oz
Champignons - 1 piece
Sugar - to taste
Ground Black Pepper - to taste
Salt - to taste

Step by Step guide

Step 1

Sauté coarsely chopped onion, carrot, the white part of leek, celery, and whole garlic cloves with thyme, bay leaf, basil, and tarragon in olive oil until browned. Remove the garlic and thyme, add 750 grams of tomato puree, simmer together, add hot water, and cook for 20–30 minutes. Season with salt and sugar to taste. Then let it cool completely and strain through a coarse sieve.

Step 2

Whisk the egg whites together with the remaining tomato puree and pepper until frothy, then mix with the cold broth and start heating, stirring constantly to ensure that the tomato mixture combines with the egg whites and curdles into small flakes, not large ones. Strain the soup from the egg white flakes through a fine sieve.

Step 3

Soak the artichokes in cold water for one hour, then drain them.

Step 4

Cut the tuna into portion-sized pieces, season with salt and pepper, and sear for 1–2 minutes on each side until golden brown. Slice the mushrooms and sauté them along with the artichokes until they are also golden.