A Dash of Minnesotan and a Sprinkle of German

Spicy Tomato Soup with Olives and Capers February 16, 2013

Filed under: soup,tomato — germinnesotan @ 9:29 pm

I came across this post on Pinterest, I believe, the other day.  It is in Polish.  My Polish starts and stops with a couple of basics like “Good Day” and “Thank you”.  The picture had me convinced, so I called in my Polish friends for a little help.  KK was on the ball and had it translated for me in less than two shakes.

I don’t want to discredit anyone with posting this recipe, so here is the link to the Polish site where I found it:

I, however, made two changes to the recipe and it was great!  With the onions and garlic, I browned some ground meat – 1 pound (I had ground pork) and instead of a red chili, I used a teaspoon of cayenne pepper.  I am not a person who likes really spicy food, so with the teaspoon of cayenne pepper, it was perfect.  Even my husband who says I usually under-season, said the soup was perfectly seasoned.

This recipe makes 4 servings.

2 T of olive oil + some to sprinkle soup
1 onion, peeled and chopped small
1 clove of garlic, peeled and chopped small 
1 red chili, chopped small (remove seeds if you do not like spicy dishes)
Ca. 1 liter of tomato passata (Italian tomato mash)
Ca. 1 liter vegetable broth
4 T of black olives, chopped in half or smaller (I used as many as I felt I wanted in my soup)
3 TS of capers, chopped medium
freshly grounded black pepper 
pinch of sugar
handful of basil leaves (tear into pieces plus some to decorate soup)
ca. 200g of your favorite pasta- we used farfalle

Fry onion and ground meat in a large pot with 2 TS of olive, until onion gets soft – ca. 5 minutes. Add garlic and chilli and fry 1 minute. Add tomato passata and broth, stir and bring to a boil. Cover the pan and boil for ca. 10 minutes. 

While the soup is boiling, cook  the pasta al dente. Put the pasta into bowls.

Add olives, capers pinch of sugar, pepper, salt to suit your taste. Boil 3 more minutes and turn heat off.

Tear basil or chop it and add to the soup. Stir. The soup is best served with pasta, basil leaves and sprinkled with olive oil.

Like the picture from the link of the Polish recipe, I also used Farfalle (Bowtie) pasta.  I can imagine this recipe would also be good with baguette for dunking in the soup or such.  I will try that next time.