Fry in oil until they leave their aromas: garlic cloves, bay leaf, allspice berries, dill leaves, parsley, celery, basil, grated nutmeg, sugar. When the spices have browned, add the peeled tomatoes in the broth and let it boil for a few minutes. Remove the greens from the soup (dill, parsley, basil, bay leaf, celery) and mix the soup with a blender until you get a homogeneous composition. Season with salt and freshly ground pepper.
The soup thus obtained is strained to make sure that there are no pieces of tomatoes left, we put it in bowls. Garnish with sour cream and bread croutons.