Jewish Soups and Salad Recipes
Romanian Tomato Soup
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Romanian Tomato Soup - meat, pareve
1 cup uncooked long-grain rice
1/2 teaspoon salt
3 pounds tomatoes, peeled and coarsely chopped
1 tablespoon sugar
1/4 teaspoon paprika
Place water in a soup pot, add the rice and salt. Bring to a boil
over high heat, then reduce heat, cover and cook for 10 minutes.
Add the tomatoes and sugar to the pot. Simmer for 15 minutes more,
or until rice is soft.
Add paprika and season to taste, adding more sugar if necessary.
Jewish cooking from Around the World by Josephine Levy
Serves : 6
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