Tomato Soup Ukrainian Style
|Beef bones||2 Large|
|Carrot||1 Large, finely chopped|
|Onion||1 Large, finely chopped|
|Shredded cabbage||1 Cup (16 tbs)|
|Beef stock||4 Cup (64 tbs) (Use Basic Variety)|
|Ripe tomatoes||2 Pound, skinned|
|Freshly ground pepper||1⁄2 Teaspoon|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Boiled rice||1 Cup (16 tbs)|
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.
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.