Onion cut into cubes. Carrots and parsley root, RUB on a coarse grater. All fry in SL. oil (use vegetable for fasting) until Golden brown. Floating all in the saucepan and pour 2/3 of the water. Cook on medium heat.

Of course, now not quite tomato season. You can use frozen tomatoes or I save here are the tomatoes in their own juice. They are completely natural, even without adding salt. And what's the best part - without the skins.

Cut the tomatoes into small pieces and RUB them through a sieve. Fresh or frozen tomatoes, first cut in half, a little stew and also wipe through a sieve. Add all our "supco". There also add 2 ladle of tomato juice or 1-2 tbsp. tablespoons of tomato paste. Sprinkle with salt, pepper and bring to a boil.

Pour 3 handful of rice. Close the lid and cook on medium heat for about 15 minutes. Taste for salt (the rice likes salt). If you need to - doselevel. And cook for another 5 minutes until the rice is tender.

Add the greens. Put sour cream in each plate. Help yourself.