Tomato-Apple Soup with “Poured Noodles”

From Michał Korkosz’s book

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the butter in a medium pot over medium heat. Add the garlic and marjoram and cook, stirring occasionally, until fragrant, 1 minute.

Step 2

Add the tomatoes, apple, broth and tomato paste, and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the apple softens, 10 to 15 minutes.

Step 3

Remove from the heat and transfer to a blender to purée the mixture until smooth. Transfer back to pot.

Step 4

Combine about 1/4 cup (60ml) of the hot soup with the sour cream in a small bowl, then add the mixture back into the soup pot. Season with salt and pepper.

Step 5

Whisk together the eggs, sour cream, and a pinch of salt in a medium bowl. Whisk in the flour, 1 tablespoon at a time, until the mixture resembles a sticky dough.

Step 6

Boil water with a pinch of salt in a medium saucepan. Dip a teaspoon into the hot water and use it to drop a small amount of batter into the water. Continue with the rest of the batter and boil noodles gently until they rise to the top of the water, about 1 minute. Use a slotted spoon or small sieve to transfer the noodles to a plate as they become ready.

Step 7

To serve, divide the soup among bowls. Top with the noodles and season with pepper.