The rice soak in a bowl of water. Leeks are cleaned, washed and cut into rings. Mushrooms drip from the marinade and leave purposes. Carrots washed and cut into circles. In tray load the prepared vegetables. Drain the rice well water and add in the pan. Top pour 3 cups 2-3 tbsp water and canned tomatoes. Stir to knead the ingredients for the dish. Sprinkle the soup with salt and pour 2-3 tbsp sunflower oil. Bake at 200 C 40-50 minutes.