Slice coarsely the onion, leek, carrot and celery, crush the garlic, grind a smoked beef. Heat the butter, fry the carrot, leek, celery and onion until brown. Add a smoked beef with garlic and sear. Add the tomato paste and in a minute add tomato quarters. Stew for 10 minutes. Pour the broth, season with sugar, herbs, cook on low heat for about an hour. Boil rice in the another saucepan. Strain the tomato soup. Add rice and cream, heat, season with salt and pepper, Serve with the sour cream and chopped parsley.