80 Puréed tomato soup

Sup pjure iz pomidorov

Ingredients

  • 2 lbs beef
  • 1 lb veal
  • ½ chicken
  • 2 carrots
  • (1 onion)
  • 1 parsley root
  • 1 celery root
  • 1 leek
  • 3–5 tomatoes, or ¼ glass prepared thick purée
  • 2 spoons flour, or ½ glass pearl barley
  • 1 spoon butter
  • ½ to 2 glasses sour cream
  • parsley and dill
  • (½ glass white wine)
  • (2 egg yolks)
  • (½ glass cream)

Method

Prepare a bouillon from 2 lbs beef, 1 lb veal, ½ chicken, and root vegetables. Strain the bouillon.

Chop very ripe tomatoes, put them in a saucepan, add 1 spoon butter, and stew until done. Stir in 2 spoons flour, dilute with bouillon, and boil thoroughly. Rub through a sieve and pour in sour cream.

Instead of flour, it is better to use well-boiled pearl barley. It is also good to add ½ glass of white table wine. Or, instead of the wine and barley, add 2 egg yolks mixed with ½ glass of fresh cream as indicated in the opening Remarks.

Serve this soup with puff-pastry pirozhki with brains, croutons, or best of all, stuffed green tomatoes.

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