Ingredients
4 tbsp (40 ml) vegetable oil
1 clove garlic
1 onion
100 g celery
2-3 carrots
1 tbsp (10 g) tomato paste
1 l bouillon
salt
pepper
100 g of fresh green peas
100 g green beans
40 g rice
2 bay leaves
2 tomatoes
50 g cheese
Method
Finely sliced garlic and onion fried in vegetable oil, add celery, cut into thin slices and carrots, diced, and a little stifling. Pour the broth and tomato paste, pour the salt and pepper and cook over low heat. The added peas, snap green beans, rice and bay leaves are steamed until tender. Finally, put sliced tomatoes and grated feta cheese. Stew for 5 minutes and serve immediately.
Containers:
Difficulty
Average
Tested
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