# Grate the
tomatoes, and put them into a small pot. Add 1 tsp salt into the pot, cook it ove low heat until the color of the mixture changes.
# Put the vegetable oil into a separate pot and make it hot over medium heat. Then, add semolina into the mixture. Roast it by stirring constantly, until the color of the semolina turns to white.
# Add the cooked
tomato puree onto the semolina and sauté it for a while. Then, add broth in it and cook it over low heat for about 10 minutes.
# Meanwhile, whisk the mixture of
milk and egg until it smoothens. Take 1 or 2 tbsp of boiling soup from the pot and add it into the mixture of the
milk and egg to make it warm. Then add this mixture into the soup very slowly.
# Sprinkle the remaining 1 tsp salt all over, stir it until the liaison dissolves in the soup homogenously. Boil the soup for 5 more minutes and then remove it from the stove.
# Fill the soup into the bowls and garnish it with parsley or dill, if you want.
