Cut the leek into small pieces and mix with the pre-fuzzy in cold water flour and fat. Pour 5 cups hot water, add salt and boil until soft. Add chopped tomatoes and Giancana. After 15-20 minutes the

Leeks, sliced ​​in rings stew in fat. Add water a little fuzzy in flour, tomato paste and red pepper, and then - 5 cups cabbage juice. Boil the soup on low heat until ready.

Leek, chopped, stew in the oil until soft, stained with red pepper and pour 4 cups cabbage juice and 3 cups water, then allowed to boil. Add rice and boil until soft. Broth tries salt, seasoned with

Clean, finely chopped leek stew in fat, then pour 5 cups hot water and boil until soft. In cabbage juice blurs the flour and pour in the leeks, stirring continuously. Broth add salt to taste and

Finely chopped leek stew in the oil until soft. Stained with red pepper, bay with cabbage juice and bring to the boil. Add the rice, and shortly thereafter - prior scalding olives. After cooking rice

Cabbage and leeks finely and cook until soft in 10 cup cabbage juice. Add rice and boil for 10-15 minutes. During this time the flour stew in fat stained with red pepper and add to the broth. Broth

Meat stew in its own fat. Add chopped leeks and also stew. Soften, leeks, sprinkle with paprika and pour 3 cups cabbage juice and 3 cups hot water. Once the liquid boils, add potatoes, diced, rice