Soup with beef and tomatoes

1 kg beef

1 kg tomatoes

4 eggs

2-3 onions

2 pcs. celery root

1 carrot

2-3 bay leaves

parsley

pepper

salt

Cut the beef into small pieces, pour four liters of water, bring to a boil, remove the foam, add the onion, parsley, celery, peppers and carrots (entirely). Cook until tender over low heat, at the end of cooking, add the bay leaf. Then strain the broth and reconnect with meat.

Rub and warm tomatoes for 10-15 minutes, put in the soup, bring to a boil.

Beat eggs and slowly pour in the soup, remove it from the heat.

Before serving, arrange the soup greens.