Tomatoes are placed in a colander and immersed for instant boiling water, peel, cut into cubes and fry in butter for about 10 minutes. Add other products and boil 5 minutes. The soup can be served hot

Finely chopped onion and celery fried in butter , pour hot broth and vazvaryava. Add boiled, peeled and finely chopped tomatoes, peas and noodles and boil for 10 minutes. Before presenting sprinkle

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

The rice is placed in a bowl with 6 cups of boiling salted water and boil until tender. Add chopped and stewed in fat onions and tomatoes with paprika. Broth boil for another ten minutes. After

Cut the leek into small pieces and mix with the pre-fuzzy in cold water flour and fat. Pour 5 cups hot water, add salt and boil until soft. Add chopped tomatoes and Giancana. After 15-20 minutes the

Onions, finely chopped, stew in the oil until soft, then pour 7-8 cups boiling water. Add noodles and grated tomatoes. Eggs are broken and through a sieve placed in the boiling soup. So they intersect

Chicken cut into small pieces and stew in fat with chopped onions and tomatoes. Pour 6-7 cups hot water, add salt and boil until soft. Add rice, then soup dovaryava, thicken with egg and serve

Potatoes cut into cubes and boil in salted water. Add flour mixed into the milk and grated tomatoes. The soup boil until ready. Sprinkle with chopped parsley and crushed black pepper and served as

The rice is placed in a container with 5 cups boiling salted water and boil until tender. Add the grated tomatoes. Once boiled tomatoes, add milk. Soup, add salt to taste and boil for another 15

Chop the onion finely and stew in fat. To it was added chopped tomatoes and also stew. Pour 5 cups hot water and bring to a boil. Add the rice and milk. Soup and add salt dovaryava on low heat. Serve

Tomatoes peel and through a sieve. To the resulting juice add onions, parsley and celery leaves, chopped, salt and pepper to taste. The soup is served sprinkled with chopped hard-boiled eggs.