Tomato Soup

• 1.5 qts/1,5 l water
• 2 lbs/1 kg tomatoes
• 1 big carrot
• 1 big parsley root
• 1 onion
• 2 garlic cloves 
• 1 tablespoon chopped dill
• parsley
• 1 teaspoon sugar
• 1 teaspoon flour
• 2 tablespoons oil if served cold or butter if served warm
• 2 tablespoons rice
• salt

Wash the tomatoes and set to boil with 1 pint/500 ml water. When the tomatoes have softened, strain. Grate the carrot, parsley root and onion and set to boil with garlic and 1 qt/1 l water, until all vegetables are tender. Then strain and add the tomato liquid to the vegetable liquid. Also add rice, salt and sugar, letting everything boil, covered, until the rice is half done. Dust the flour over the soup, stir it and let boil until the rice is done. Add chopped dill, parsley and butter. This soup is also delicious served cold with sprinkled olive oil instead of butter.