Tomato Purée Soup
Origin: Saint Petersburg, Russia
Source: Elena Molokhovets (Елена Молоховец), 1901
Ingredients
- root vegetables
- English peppercorns
- ripe tomatoes
- ложка (spoon) butter
- ложка (spoon) flour
- pearl barley (cooked soft)
- stakan sour cream OR yolks + cream
- piece of roll
Instructions
- Cook and strain a root broth with peppercorns.
- Stew seeded tomatoes in butter, add flour and water, cook soft, sieve, thin with broth.
- Add cooked pearl barley and sour cream (or yolks + cream); reheat to very hot.