Tomato Soup

The rinsed bones are put in cold water to boil. After boiling, add salt, greens, onion and celery leaves and boil again. The soup is kept at a steady boil for 2-3 hours. Just like the beef soup, it is poured through a sieve. The clear soup is mixed with two thirds of tomato puree and boiled. In the meantime, a white roux is prepared. Melt the fat, add the flour and stir on low heat until it turns white and foams. Take it off the flame, add the remaining third of tomato puree and fry it on the flame. It is then taken down, doused with cold water and stirred until smooth. Pour it into the boiling soup, stirring continuously. After boiling, add sugar to taste. The bread is cut into 1 cm cubes and toasted on a greased baking tray in a medium-hot oven.

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