To 6 cups meat stock (preferably made with pork bones) add 1 1/2 lbs. peeled, diced,
fresh tomatoes, 3 cups canned, stewed tomatoes or 3 oz. tomato paste and simmer 15 min.
Salt & pepper to taste.
Fork-blend 3/4 cup sour cream with 3 tablespoons flour, stir in 1 cup soup, and add to
soup pot. Simmer a few min. longer. If you like, adjust to taste with 1/4 to 1/2 teaspoon
sugar. Garnish with a little fresh chopped parsley and serve over rice, egg noodles, or
poured batter noodles.