Autumn tomato soup

1 . Stage

Cut the meat into small pieces, pour water and boil broth in a 3-liter saucepan over high heat. After boiling, reduce the heat, remove the foam and add a bay leaf (I throw 2 leaves) and pepper (I add 3 peas) to the broth. Cook for 30 minutes.

2 . Stage

While the broth is boiling, peel the onion, chop it not coarsely and fry in heated vegetable oil until golden.

3 . Stage

Wash the tomatoes, remove the stalks, make cruciform incisions and put them in boiling water for 1 minute. Then take them out and remove the skin.

4 . Stage

Then cut the tomatoes into small cubes. Place in the pan with the onions, stir and stew for 10 minutes under a lid over low heat. Peel the garlic, pass it through a garlic masher and add it to the tomatoes and onions, stir and stew under a lid for another 10 minutes. Finally, add the flour, stir and turn off.

5 . Stage

Peel and cut potatoes into small cubes.

6 . Stage

After 30 minutes after the broth boils, add the rice, stir it and continue cooking. After another 10 minutes, place the potatoes in the broth. Once it becomes soft (it takes about 15 minutes), add the tomatoes to the pot. Season with salt and pepper to taste. Add sugar. Stir it. Then put chopped dill on top and cook for 5 minutes. Done!

7 . Stage

The soup can be eaten immediately or you can let it stand for a while! Serve both pure and with sour cream or mayonnaise. Bon appetit!