Hungarian tomato soup is a lighter and not as thick and tangy as its "Canadian" version, which in all probability comes from a can.

2 Tbsp olive oil
1/2 medium onion, finely chopped
1/2 cup carrots, diced
1/2 cup celery, diced
1 Tbsp flour
2 cups peeled and crushed tomatoes, preferably fresh
2 cups chicken stock
1 Tbsp dried basil
salt and black pepper to taste
1-2 Tbsp sugar
1/3 cup leftover cooked rice
1 Tbsp dried parsley

• Heat 1 Tbsp olive oil in a fry pan over medium heat.
• Add the onions, carrots and celery.
• Sauté for 3-5 minutes until the vegetables soften; set aside.
• Heat the remainder 1 Tbsp olive oil in a large, Dutch oven over medium heat.
• Add 1 Tbsp flour and make a light rough.
• Stir in the softened onion and carrot mixture.
• Add the tomatoes, chicken broth, and basil.
• Bring to a boil, then reduce heat to medium-low and simmer for 20 minutes.
• Taste and add salt and pepper.
• Taste and add the sugar. Taste again, because just the right sweetness is crucial.
• Stir in the leftover cooked rice and heat through.
• Sprinkle with parsley and serve.



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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!