Wipe the tomatoes on a grater, discard the skin. Then put the resulting juice on a slow fire and simmer for 10 minutes. After this, strain through it satedly to remove the bones and everything that is not needed.
Chop onion and fry in butter.
Parsley and celery root, as well as carrots, cut into strips. Put the vegetables in the broth and cook until soft.
Then add onion and tomato puree to the broth.
Add sour cream to the soup, salt and pepper to taste. Cook another 5-10 minutes.
Serve sprinkled with herbs.