Tomato Soup

• 1 onion, peeled
• one celery stalk
• 1 can of tomato paste or can of tomato juice
• 7-9 cups of water, salt, sugar
• flour
• one egg or some rice
• 2-3 peeled carrots
• 2 tablespoons oil

Boil the onion in salter water with the celery stalk and carrots. Dilute the tomato paste and add it to the soup pot. When the onion and carrots are soft, make the roux (saute flour in oil until a soft reddish brown, add paprika and dilute with a bit of water before adding to soup) adding a two pinches of sugar to the flour this time. You can boil washed rice into it, 1 tablespoonful per serving.
If you are making dumplings instead of the rice, scramble the egg with half a teaspoon of oil, a pinch of salt, and 1 teaspoon of cold water, add enough flour to make a stiffer dough. Never use 'self-rise' flour for this process.
Dip a soup spoon into the boiling soup and drop in the dumpling dough bit by bit. If necessary, season with more salt, sugar, or vegeta to taste. Boil everything together for ten minutes, occasionally stirring to keep the rice or dumplings from sticking to the bottom of the pot or to each other.
This soup's taste is really determined by the combination of tomato, cellery, and flour. For this reason these ingredients should not be substituted.