Delicious homemade tomato soup with sauteed colorful veggies

Homemade soups are often easier to make than instant soups and best of all you really know what is put in it.

Tomato based dishes in one the family’s favorites or maybe it is just mine;) This soup can take 15 minutes to make or a few hours, depending on how sweet you want the soup, that being said, the depth of the soups flavour also depends on what kind of tomatoes you use. As I always say that a recipe is a guide line for flavour, it is your choice of ingredients that decides the outcome. So next time you cook, think about the ingredients you use.

Yields: 4     Cooking time: 15 minutes      Prep time: 10-15 minutes

Ingredients
500 g flavourful tomatoes
1 chopped large onion or equal amount of shalots
3 cloves of chopped garlic
2 tbsp Olive oil
1 liter water
1 tomato paste
2 tbsp salt reduced Fond/concentrated stock
Handful of fresh basil
1 tsp paprika powder
1,5 dl cream
salt and pepper to taste
(Meatballs)

Garnish
1 cup of chopped green bellpepper
1 cup chopped/sliced carrots
1cup chopped/shredded red cabbage
Oliveoil
Salt and pepper

Start by prepping your ingredients by chopping the vegetables and keeping everything else ready.

In a pot, sauté onion and garlic in olive oil.

As soon as the onions are nice and shiny add the chopped tomatoes and cook until the tomatoes star to break down. Add the water, tomato paste, fond/concentrated stock, paprika powder and basil.

Bring this to a boil and use an immersion blender and blend everything to a smooth soup. Let the soup simmer for 10-15 minutes. The last five minutes, if you have some meatballs or ham add the amount you want in the soup.

Salt and pepper the soup to taste and if the soup isn’t sweet enough you can add a bit of sugar or let it simmer longer.

While the soup simmer, sauté the chopped bell peppers, carrots and cabbage, you want the veggies cooked, but still crunchy.

Plate your soup and garnish with te vegetables and some extra basil leaves.

Enjoy this with some nice bread.

 

Egg and tomato salad

This is supposed to be a little side dish with salted egg and tomatoes. in the local lingo it is called “Itlog na maalat at kamatis”.
The eggs are boiled whole with the shell in a mixture of salt, water, rice wine and peppercorns and seeped in the brine for  720 hours. I’m not so fond of these salted eggs so I made the salad with regular hardboiled eggs.
This is a type of salad often served with salty food and rice in the Philippines, there are several variations, some use vinegar, some like soy sauce, some use onions in it.
2 eggs
1 tomato
1/4 finely chopped onion
1 tablespoon fresh lemon juice
1 tablespoon Asian fish sauce
Chives.
Finely chop the onion and mix it with fish sauce and lemon juice
Dice eggs and tomatoes and combine this with the onions. Garnish some chives on top for color.

Kaldereta, Filipino stew

This dish with Spanish influence is a popular in the Philippines and often served on special occasions and a regular in every Filipino cookbook.

My family loves Beef Kaldereta and this was my dad speciality. This stew as with any stew it takes time and patience but it is worth the wait.
According to Wikipedia this was originally made with goat meat. Today it is more common to use beef, but you can use chicken or pork too, my dad used to hunt elk and made the stew with self caught meat. I prefer beef and I must admit that when I heard that you had to use liver pate to make the sauce nice and smooth, I was a little skeptical, but I’ve never noticed any liver taste before, so why should I react now. It’s actually the first time I make it, my mother made one on the top and bottom picture and mine is in the middle.
Kaldereta comes from the word caldero meaning cauldron

You need

 

 

1 kilo beef, cubed
1 large chopped onion
3 crushed garlic cloves
4 tbsp olive oil
1 dl soy sauce
2 tbsp white wine vinegar / lemon juice
4 bay leaves
2 cans crushed tomatoes
4 tablespoons tomato paste
2 Red bell pepper cut into strips
1,5 dl liverspread
5 dl potatoes cubed
2 dl green olives
2 dl green peas
2-3 chilli pepper (optional)
A handful of chopped parsley for garnish
Saute beef, onion, garlic in olive oil, add the bay leaves, soy sauce and white wine vinegar and bring to a boil, when it starts to bubble, put the heat down to second lowest and let the meat simmer under cover until tender.
I let it simmer for approximately 2 hours
Remove the liquid, but save it for later.
Add tomatoes and tomato paste with the beef , stirring and add the liquid you just drained a little at the time and taste till you get the saltines you want.

Add the rest of the ingredient and let it simmer untill the potatoes are tender.

Eat this with rice.