How to make
Cut the tomatoes into cubes, add salt and pour 1 cup cold water in. Boil until tender, then rub them through a strainer.
Pour the tomato paste over with 4 1/5 cups (1 liter) of water and boil. Reduce heat to medium, then pour in the semolina in a trickle. Boil the soup for about 10 minutes, stirring constantly.
Sprinkle with chopped parsley and celery leaves and boil another 1-2 minutes. Serve the soup hot, garnished with diced hard-boiled eggs.
