Ingredients:
1 cup fresh peas
3 tablespoons
Rice ½ tablespoon butter
1 tomato
45 pieces of Parsley
1 small onion
0.50 tablespoons flour
6 glasses of water
salt
Preparation:
Pour oil and grated onion into the soup pot and cook over low heat until golden brown. On the other hand, pour small hazelnut-sized tomatoes over the onions fried in the oven. Fry some tomatoes as well. Then add a teaspoon of salt. Fry a little more on low heat and add 6 cups of water to the soup pot. Wait for the water to boil over low heat. When it boils, add peeled peas and soaked rice to the soup. Cook until soft. You can also sprinkle finely chopped dill and fresh mint on the soup. When placing the soup in bowls, you can decorate and serve it as you wish.
Bon Appetit!