Calories
246 kcal
Protein
3.3 g
Fat
19.8 g
Carbohydrates
14.2 g
Rinse tomatoes. Cut a shallow “X” in the bottom of each tomato. Fill a pot with water, bring to a boil and dip the tomatoes in boiling water for a minute. Cover them with cold water and peel with a sharp knife. Cut the peeled tomatoes in half, remove the seeds. Dice the tomato pulp.
Peel garlic (half), crush in a press. Heat a heavy-bottomed pot, pour olive oil and brown the garlic. Then add the tomatoes cubes, tomato juice and beef broth. Bring to a boil and cook for 5 minutes.
Cut off the bread crust, then cut the crumbs into cubes. Melt the butter and brown the second part of crushed garlic for 30 seconds. Then remove the garlic and brown the bread cubes until golden brown.
Remove the pot from stove and add sour cream. Serve with herbs and garlic croutons.
To cook beef broth, use can use bouillon cubes.
Bon Appetit!
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