Tomato Soup with Potatoes - Cuban Food
Title: Tomato soup with potatoes
Cook Time: 1 hour
Level: Easy
Serving: 4
Since its inception, the Cuban cuisine has a mixture of Spanish customs, Aboriginal, African and the subsequent impact of Asian immigration and Yucatan. The following recipe is a delicious soup that serves as an appetizer for lunch or dinner.
Ingredients:
- 1 lbs Potatoes
- 2 cups water
- 1 1 / 2 pounds ripe tomatoes
- 2 small onions
- 1 tablespoon butter
- 5 teaspoons sugar
- 3 teaspoons salt
- 1 / 8 teaspoon pepper
Directions:
Peel the potatoes and put them to cook in water until tender. It should be about 1 ½ cups of broth potatoes.
While potatoes are cooking, wash tomatoes. Cut them into pieces with half the onion and cook for 15 to 20 minutes, stirring to avoid sticking. cook the rest of the chopped onion in hot oil.
Pass the potatoes and water to be cooked in a colander with the tomatoes.
Add a little of this mixture to the onion and let cook 2 or 3 minutes.
Mix everything and return it to pass through a sieve or blender.
Add salt, sugar and pepper to taste. Let simmer about 30 minutes.
Personal suggestion: If you want to add milk, you can do, but remember that it is important to prevent the soup boil after having added milk or cream.
