Ingredients
2 links orache
1/2 head (25 g) onion
3 tbsp (30 ml) vegetable oil
1/2 cup (100 g) rice
1 egg
1/2 cup (100 g) yogurt
parsley
pepper
salt
Method
Onions, finely chopped, pour 6 cups cold water and put the fire to boil. Add salt to taste and herbal butter. When the onion is tender, put chopped salt bush and rice. Soup boil on low heat about 30 minutes. Thicken with the egg and yogurt and serve sprinkled with chopped parsley and crushed pepper.
Containers:
Difficulty
Average
Tested
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