Cut pieces of vegetable roots pour 1 liter of hot water, boil for half an hour and strain. The chopped tomatoes and onions smothered with butter and a few tablespoons of water and compressed. Flour blurs with 2 tablespoons cold water, pour in the broth of spices and boil. Add pressed tomatoes, sugar, salt and boil a little more. The soup is removed from the heat and add the cream. Sprinkle with chopped parsley and serve.