Canned cucumbers are used up faster, but a jar of tomatoes can stand idle for several months.
However, there is a recipe that will increase the demand for tomatoes. You can make a soup from the canned vegetable that will delight even the pickiest of eaters.
The list of products consists of:
- canned tomatoes – 600 g;
- water – 400 ml;
- garlic – clove;
- rice vinegar - 3 tbsp. l.;
- sugar – 1 tbsp;
- salt – 1 tbsp;
- thin noodles – 300 g;
- eggs – 5 pcs.;
- butter – ½ tbsp;
- cucumbers – 2 pcs.;
- green onions – 3 stalks;
- cilantro – 6 sprigs;
- hot paste - for serving.
How to prepare
1. First, peel the tomatoes and chop the garlic in any convenient way.
2. Then combine tomatoes, garlic, vinegar, water, salt and sugar in a blender bowl. Strain the resulting broth and put it in the refrigerator.
3. Cut the cucumbers in half and slice them diagonally into thin slices. Finely chop the onion, and boil the noodles until done and cool with water.
4. Beat the eggs, salt them and cook them in a frying pan. Roll up the omelette and cut it into small strips. Put it into deep plates and then pour in the broth from the refrigerator.
5. Next, add noodles and cucumbers with greens. The soup is served with hot paste, but even without it, the dish deserves the highest praise.
