Tamarac Ka Soup-soup without water
159 60 минут 6 порции
Ayurvedic vegetarian soup with animal fat rich in antioxidants. Without water. If you are curious how this is possible, then this amazing soup for You and Your family. Novice cooks offer detailed instructions, since the preparation of this miracle needs attention and of course love. Recipe shared by my mother-in-law. Husband from soup to full ecstasy.
for Valentine's Day
Ingredients for Tamarac Ka Soup-soup without water
- Tomato - 2 kg
- Butter - 8 tbsp.
- Cilantro - 4 tbsp
- Milk - 1/2 l
- Flour - 2 tbsp
- Coriander - 1 tsp.
- Seasoning - 1/4 tsp
- Sugar - 2 tbsp
- Salt - 2 tsp.
- Black pepper - 1/4 tsp
- Pepper Cayenne - 1/4 tsp
- Lemon juice - 1 tbsp
Step by step instruction of cooking Tamarac Ka Soup-soup without water
Tired of dancing in boiling water to our soldiers-tomatoes can relax a bit, cool down on the drain grid.
Exposing the tomatoes, cut them in small pieces, removing coarse fragments of green the navel. Put tomato pulp in a bowl.
Choose a thick-walled pot with a capacity of 3-4 liters.
At the bottom of the melt 4 tbsp of butter. I got 82% fat. The rest of the oil is not hiding, it is still useful to us.
In the melted, barely boiling oil fill ground coriander and a quarter teaspoon of asafetida.
Asafoetida in powder concentrate is a pretty sickening durovernum spice, so if you use it, be accurate! And never leave the jar open!
Spice this is quite rare in our latitudes. If you are a fan of Ayurveda, you can replace it with a small onion and 2 garlic cloves. All what Ayurveda says about garlic is that it dulls the attention and thought processes. Perhaps that is why pilots are not very recommended the use of garlic.
2 fry these spices for a few seconds.
Then in the same pan pour our tomato pulp.
10 minutes to cook the tomatoes on medium heat. During this time, the pieces of the tomatoes soften, smooth puree.
Reset the herbs and spices in the soup.
Cook for another 10 minutes, keep the soup boiling very poorly.
Here begins the most difficult part of cooking. While the soup is stewing, gaining aroma of spices, and take the other thick-walled pot with a smaller amount. In my case - is a-liter.
In it, melt the remaining butter, which I mentioned earlier, approximately 2 tbsp As experience has shown, this is not quite enough for future consistency, so I added another 2 tbsp of sunflower refined oil. Thus diluted, the viscosity is creamy.
Add in the butter 2 tbsp flour.
Constantly stir so that the dough did not komkovatost.
The sauce should be the consistency smetanopodobnogo vanilla color.
VERY IMPORTANT! All the time to interfere with this dough, as the butter component constantly tries to burn to the bottom. Bring on the heat the mixture until a Golden brown caramel color. Please note, the mixture will appear a pleasant smell of shortbread.
SUPER IMPORTANT POINT! Now cream-like paste to pour in the milk. In a saucepan we have, in fact, hot oil with the flour, so the fire on or off, or put on low and let the mixture cool off a little bit.
CAREFULLY pour in the milk and quickly trying to interfere, not allowing the paste to coagulate lumps. When the milk in the butter will be a strong noise and a small burning explosion. To reduce the gunfire you can also quick infusion of milk while continuously stirring.
Then the fire can be increased.
All the time stir our sauce as it is anyone would want to burn. Can appear small lumps - this is normal when heating and stirring they dissolve. Bring on the fire sauce to a thick consistency.
Pour our milk sauce into the soup and mix thoroughly.
Add the lemon juice. If the tomatoes are sour rather than sweet, you can do without it.
The soup is served with croutons, and I just mangled rye toast.
The taste of the soup is just unforgettable and incomparable! Tale!