Tomato Vegetable Soup Best of all Lena

## Lena's Best Tomato Vegetable Soup Recipe

Tomato Vegetable Soup Best of all Lena

• I have a particular fondness for soups, and this one ranks among my favorites. It is exceptionally rich in nutrients and packed with a variety of ingredients. The soup is outstanding, and I consistently prepare it using this method whenever I desire to enjoy it. Please follow the recipe.

Ingredients: medium, total time 1 h 10 min, 8 serving

3-liter soup

Ingredients: simple, total time: 90 min.

• 1 and 1/2 kg of chicken meat or some other meat

• 1 large onion/ finely chopped

• 3 larger carrots/ cut on rings or finely chopped

• 2 roots of green/ finely chopped

• 1/2 celery root/ finely chopped

• 2 parsnips/ finely chopped

• 2 stalks of celery/ finely chopped

• 2 Tablespoons celery leaves/ finely chopped

• 2 Tablespoons full of parsley leaves/ finely chopped

• 700 ml tomato juice

• 150 ml cup of rice

• 2 cups of peas

• 3-4 diced potatoes/ diced

• 2 soup cubes

• 2 bay leaves

• salt and pepper to taste

• peppercorns

• 1 full Tbsp weed dill

• 3–4 handfuls of noodle soup dough

• about 3 liters of water

or

make homemade pasta for soup like me, and for that you need:

• 2 eggs

• flour,

• a little parsley

• and salt and pepper

The mixture must not be hard, it must be soft.

NOTE: You can also use one package of frozen vegetables of 400 g

Tomato vegetable soup best of all Lena

Preparation:

1. Begin by thoroughly washing and cleaning all the vegetables, and rinse the chicken under cold running water. Place all the vegetables (excluding celery leaves, dill, and parsley leaves, which are added at the end) and the meat into a large pot. Cover with water, cover the pot, and cook over moderate heat. Allow it to simmer for 35 minutes, skimming off any fat from the surface with a spoon during cooking.

2. Once the vegetables have softened, remove them and cut them into smaller cubes. You may chop or discard the onion as preferred.

3. When the meat is tender, separate it from the bones and chop it into small pieces.

4. Return all ingredients to the pot, adding 2 bay leaves, salt, pepper, peppercorns to taste, soup cubes, a cup of rice, tomato juice, and dill. Allow it to cook for an additional 25 minutes. Keep the pot covered and maintain medium heat, adding water as necessary.

5. Meanwhile, prepare the homemade pasta for the soup.

6. Whisk an egg with a pinch of salt, a little pepper, and chopped parsley (dried parsley is also acceptable). Gradually add flour with a spoon and knead the dough until it is soft but not hard.

7. As the soup nears completion, use a fork to drop pieces of dough into the boiling soup one by one. Once the dough is cooked, add the parsley and celery leaves. Turn off the heat and serve warm.

Buon appetito!

NOTE:

• Keep this homemade soup covered in the refrigerator for up to 4 days

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