Leek soup with olives

Ingredients
3 sticks (300 g) leek
3 tbsp (30 ml) vegetable oil
2 tbsp (40 g) rice
1 tsp (5 g) red pepper
2 eggs
3 pm .ch. (600 ml) cabbage juice
15-20 olives
salt
Method
Finely chopped leek stew in the oil until soft. Stained with red pepper, bay with cabbage juice and bring to the boil. Add the rice, and shortly thereafter - prior scalding olives. After cooking rice soup is removed from heat and bind with the egg. Trying whether enough salt and add salt if needed extra.
Containers:
Difficulty
Average
Tested
1 user
Author
vg
01 Dec 2002

Comments

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