1 kg of fresh spinach
2 green onions
1 bouillon cube
200 g rice
200 g of tomato puree or 5-6 tbsp chutney
500 ml water and less more optional
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Wash the spinach and put it to boil. When it is tender strain. In a pan put olive oil and chopped green onions and dill. After popreparzhat gently squeezed and add chopped spinach, rice and water. When it starts to boil add the broth, salt and tomato puree. It is preferable not to use fresh tomatoes. Boil about 20 minutes on medium heat and optional may be added water. When serving, I add a spoonful of yogurt.