Tomato Maghreb soup is especially common in Morocco and Tunisia. It is very easy to prepare and in itself easy — based tomatoes and chicken broth.
1. Finely chopped onions fry in a deep saucepan in olive oil with grated ginger, ground cinnamon, cumin seeds. Fry until strong smell of fried onions and spices.
2. Tomatoes finely chopped (you can remove the pre-from skins and seeds, but it is too delicate for cooks) and add to the onions. There also pour the chicken broth, fill the contents of a saucepan with honey, one teaspoon of chopped parsley, one teaspoon of chopped cilantro, salt, pepper, bring it all to a boil, reduce the heat and simmer barely gurgling grounds for several minutes, stirring occasionally.
3. Remove the soup and cool it in a sink filled with water and ice. Then pour a tablespoon of lemon juice into the soup, throw the remains of chopped parsley and cilantro, mix and pour on plates, putting in each thin slice of lemon or lime.
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