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Zupa Pomidorova (Tomato Soup)
4 medium tomatoes
2 Carrots
1/2 cup of rice
Chicken stock
Parsley
Dill
Salt
Sugar |
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Source: My Father. In small amount of water cook 4 medium tomatoes and 2 carrots 10 min. Pile tomatoes mix into blender. Shred the carrots and add to Chicken stock with rice. Cook 20 min until rice will be done. Combine vegetable bouillon with chicken stock. Add salt, sugar and greens (parsley and dill) Posted to JEWISH-FOOD digest V97 #103 by "Phil Gurnicht" on Mar 27, 1997
 
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