Tomato Soup Ukrainian Style Recipe
Ingredients
| Beef bones | 2 Large | |
| Carrot | 1 Large, finely chopped | |
| Onion | 1 Large, finely chopped | |
| Shredded cabbage | 1 Cup (16 tbs) | |
| 4 cups Basic Beef Stock | ||
| Ripe tomatoes | 2 Pound, skinned | |
| Salt | 2 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Ground pepper | 1/2 Teaspoon | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Sour cream | 1 Cup (16 tbs) | |
| Rice | 1 Cup (16 tbs), boiled | |
Directions
Combine bones, carrot, onion, cabbage, and stock in soup kettle; bring to boil.
Reduce heat; simmer 1 hour, skimming surface occasionally.
Chop tomatoes; add to soup.
Stir in seasonings; simmer 45 minutes.
Remove bones.
Pour soup into blender or food processor container; process until pureed.
Return to kettle; place over low heat.
Blend flour with sour cream; stir into soup.
Bring just to boil.
Spoon rice into 4 soup bowls; ladle soup over rice; sprinkle with chopped dill or parsley, if desired.
Reduce heat; simmer 1 hour, skimming surface occasionally.
Chop tomatoes; add to soup.
Stir in seasonings; simmer 45 minutes.
Remove bones.
Pour soup into blender or food processor container; process until pureed.
Return to kettle; place over low heat.
Blend flour with sour cream; stir into soup.
Bring just to boil.
Spoon rice into 4 soup bowls; ladle soup over rice; sprinkle with chopped dill or parsley, if desired.
Chef
