Tomato soup with roasted peppers
2 heads (100 g) onion
4 tbsp (40 ml) vegetable oil
5-6 (300 g) red tomatoes
4-5 (250 g) peppers
Chop the onion finely and stew in fat with tomatoes, grated in large pieces grater. Pour hot salted water and boil. Add peppers, pre-baked, cleaned of seeds and skins and cut into pieces. Then the soup boil for another 15-20 minutes. Thicken with beaten eggs and is served - cool winter and summer almost cold.