Rice soup with tomatoes

160 g rice

160 g tomatoes

100 g onions

100 g carrots

100 g green

40 g vegetable or ghee

26 g parsley root

spices

1,8 l broth

Onions, carrots and parsley peel, cut into small cubes, fry in butter.

Wash rice and add to boiling broth and cook for 5-6 minutes, add the browned vegetables, cook until tender.

Tomatoes cut into slices, add to the soup at the end of cooking along with a Bay leaf, pepper and salt.

Before serving, sprinkle the soup with chopped parsley.