Ingredients:

4 large tomatoes 1½ tablespoon chopped beet (or a small piece), optional 3-4 garlic buds, cut off 7-8 whole black pepper Sharp leaf a small piece, optional 1/2 tbsp butter 1 tsp Maida / Cornflour 1 tsp sugar (or according to taste) 1½ cups of water salt to taste

Recipe:

Cut tomato into big pieces and cut beet into small pieces. Put tomato, beet, garlic, black pepper and sharp leaves in a medium saucepan or pressure cooker with a 2-3 liter water capacity. Add 1 cup of water and salt and cook on medium flame till the beetroot and tomatoes become soft. It will take about 8-10 minutes.

If you are using pressure cooker, then allow them to cook until they are whistled on medium flame. When they become soft, turn off the gas. Remove the lid and let the mixture cool for a few minutes. Remove the sharpened leaf and make the puree from the blender (or make puree in the mixer grinder). Make puree carefully because the mixture is hot.

Sieve over a large bowl. Put the purée on it and filter it out. Do not use very fine sieve because we also need tomato pulp in soup. Heat 1/2 tbsp butter on medium flame in a saucepan. Add 1-tsp flour to it. Cook for a minute, stirring continuously with a spoon. Grate the tomato puree slowly and keep running with a spoon so that ghee is not made.

Add 1/2 cup water and 1-tsp sugar and mix the mixture well. Keep it on high flame to boil. When it starts boiling, then heat the flame and let it cook for 4-5 minutes. Add soup to this step and if desired, add more salt and pepper to taste. Turn off the gas. Tomato soup is ready. Black pepper powder and green coriander decorated and served.

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