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Tomato "Semyonovna"
Tomato "Semyonovna".
Belongs to the group of ultra-early ripening varieties: ripening in Estonia begins in 94-96 days. Resistant to low temperatures.
The fruits are round and extremely tasty, weighing 110-130 g.
Due to its high precocity, it avoids late blight. It does not require pinching or tying. By mid-August, the harvest is almost completely harvested.
It can be cultivated both in open ground and under temporary film covers. The variety is adapted to sudden changes in temperature and humidity throughout the growing season.
Belongs to the group of ultra-early ripening varieties: ripening in Estonia begins in 94-96 days. Resistant to low temperatures.
The fruits are round and extremely tasty, weighing 110-130 g.
Due to its high precocity, it avoids late blight. It does not require pinching or tying. By mid-August, the harvest is almost completely harvested.
It can be cultivated both in open ground and under temporary film covers. The variety is adapted to sudden changes in temperature and humidity throughout the growing season.
* Spicy tomato soup with chili pepper.
You will need:
2 onions
3 cloves garlic
1 chili pepper
4 tbsp. spoons of olive oil
3 cloves garlic
1/2 teaspoon each turmeric, cumin and ground paprika
800 g ripe tomatoes
1/2 tbsp. spoons of granulated sugar
1/2 tbsp. spoons 9% vinegar
1 liter vegetable broth
basil leaves for decoration
salt, ground black pepper.
Preparation.
Peel the onion and chop finely. Peel and chop the garlic. Wash the chili pepper, dry it and chop it finely.
Heat olive oil in a saucepan, add onion and garlic and fry for 5 minutes. Add chili pepper and cook for another 3 minutes. Pour in 2 tbsp. spoons of water, add spices and simmer under the lid for another 5 minutes.
Cut the tomatoes crosswise and place them in boiling water for 30 seconds. Place in a colander, remove the skin and finely chop the pulp. Place in a saucepan with vegetables, add sugar, vinegar and simmer covered for 7 minutes.
Pour in the vegetable broth, add a little salt and pepper and cook for another 7 minutes. Remove the soup from the heat and puree it in a blender while hot.
Pour the soup into bowls, garnish with herbs and serve.
