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Tomato Soup Ukrainian Style

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Ingredients
  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
  Salt 2 Teaspoon
  Sugar 1 Teaspoon
  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)
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.

Recipe Summary

Cuisine: 
European
Course: 
Side Dish
Dish: 
Soup
Ingredient: 
Vegetable

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