1 can tomato juice (1 3/4 c.)
1 can tomatoes
1 yellow onion
A sprig of parsley
1 clove garlic
2 tsp. chervil
1 tbsp. oil
2 bouillon cubes
1/2 qt. water
2 tsp. wine vinegar
Salt & pepper

Peel and finely mince the onion. Chop the parsley. Peel the garlic. Pour the oil into a pot and place over medium heat. Add the onion and saute for several minutes. Press in the garlic and pour in the tomato juice from the whole tomatoes and 1/2 quart water. Add the bouillon cubes, chervil and 1/2 parsley, 1 teaspoon salt and 1/2 teaspoon pepper. Cover and simmer 20 minutes; cut tomatoes coarsely. Blend in the rest of the parsley, 2 teaspoon wine vinegar, tomatoes and season with salt and pepper. Simmer 5 minutes. Serve steaming hot, preferably with a dab of sour cream in each bowl. Serves 4 to 5 persons.