3 sticks (300 g) leek
3 tbsp (30 ml) vegetable oil
2 tbsp (40 g) rice
1 tsp (5 g) red pepper
3 pm .ch. (600 ml) cabbage juice
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.