1 small zucchini
3-4 tbsp rice
salt, parsley, celery, dill
3-4 tbsp olive oil or sunflower oil
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Zucchini, onions and carrots are finely chopped and put in boiling water (about 1.5 liters). Once softened, add the rice, fat and spices. The soup boil until ready rice - approximately 10 minutes. If necessary, make up with water to desired consistency. About 20 minutes after removing from heat and bind with the beaten eggs with a little vinegar and sprinkle with chopped parsley.