Make a clear soup from the ingredients, prepare the meat to a leaf salad with cucumber, tomatoes and yogurt.
Sauté onion and garlic in olive oil until translucent, pour the clear soup through a fine sieve into the saucepan. Add tomato pulp, canned tomatoes – without the juice – but seeded, tomato paste, parsley and basil.
Season with salt, pepper and a touch of sugar. The soup should have a creamy consistency – perhaps add a little more paradeis pulp. Simmer everything without a lid for about 20 to 25 minutes on low heat – the paradeis pulp will develop its full aroma.
Knead grated Swiss cheese, egg yolk and olive oil until smooth. Form it into a sausage and let it rest in the refrigerator for 1 hour. – It is best to make the dumpling mixture before boiling the clear soup. – Then cut the quantity into slices and form dumplings – add them to the soup 5 to 6 minutes before the end of cooking.
If you don’t like cheese, form sausage mixture into dumplings and let them cook in the last minutes.
The best accompaniment to the soup is pita bread or – if necessary – long-grain rice and ~ no one would believe it – a glass of sparkling wine.
Based on a recipe by Rainer Sass.
Tip: Always use an aromatic ham, it gives your dish a wonderful touch!