Tomato soup

• 2 qt (2 l) broth
• 2 tbsp sour cream

1. Make broth from soup vegetables (2 carrots, ½ onion, ½ celery root, 1 leek, several parsley stalks) and run it through a strainer, retaining the liquid.
2. Mix the sour cream with the flour, and add this, along with the tomato paste, to the broth.
3. Heat on the stove until it boils and add salt, pepper, and garnish with dill.

You can add rice