Tomato soup (or as called in Western Ukraine: Pomidorova zupa) is a soup cooked with tomatoes and some other vegetables. It is delicious and quite interesting, and we usually serve it with sour cream. There are several options how to cook this soup. In Western Ukraine it is often cooked with rice, but today we are going to eat this soup with minute pasta. This is the variant of the soup that I like.

Ingredients
1 chicken leg or breast (for broth)
1 kg tomatoes
1 carrot
1 small onion
2 tbsp oil
1 tbsp tomato paste
1-2 tbsp sugar
basil, oregano
salt and freshly ground black pepper
bay leaf
150g minute pasta

Steps

	Chicken leg or breast boil in 1.5 liters of salted water with tomatoes for 40-50 minutes
	Take cooked tomatoes out of the pan. Purée them by passing through the sieve and add back to the soup. Also give the tomato paste
	Peeled and chopped carrots and onions saute over medium heat until soft, add them to soup. Add the bay leaf.
	Cook the minute pasta in salted water according to the instructions, drain it with a strainer and rinse with cold water
	Add spices, seasonings, salt and sugar to the soup. Cook another 5 minutes and turn the heat off. Serve Tomato Soup as follows: put 1-2 tbsp pasta in a bowl then fill it with hot soup. You can also add some sour cream if you like. Bon appétit or as we say in Ukraine – ‘smachnoho’!