Tomato soup

Components

quarter of chicken or 3 wings
2 liters of water
2 small bay leaves
2 allspice
3 carrots
celery
a piece of leek
2 parsley
250 ml of a home-made tomato paste or 90 g of tomato paste
100-200 ml of cream is best 18%
a pinch of ground pepper
1/2 teaspoon of salt

Additionally:

cooked white rice or pasta

chopped green parsley or dill

The way of preparing the recipe

Rinse the meat under running cold water and put in a pot. Add bay leaves, allspice, a pinch of salt and pour the whole in cold water. Put in cooking. In the meantime, we remove the scum precipitated on the surface with a slotted spoon. We reduce the heat and cook for 30 minutes.

Peel vegetables, rinse, put in a pot and cook for 30 minutes.

Remove the meat from the broth, add the puree or concentrate. To make the soup not too sour, it is best to add less puree to the beginning, try if the soup is good and add a few tablespoons if necessary. We reduce the heat and gradually add cream. First, add half the portion to make the soup not too creamy. To avoid making a soup, it is worth mixing the cream in a separate container (eg a bowl, glass, mug) with a few tablespoons of cold water, then mix with gradually added hot decoction (about 1/3 of the glass). The whole is brought to a boil, stirring constantly. Season to taste with pepper. Serve with rice or pasta in this case. Soup each portion of the soup with green parsley or dill, as desired.