Preparation

1.5 kg of well-ripened tomatoes or 1 l of thick tomato juice or 2 jars / boxes of tomatoes in broth of 400 g each
50 g of rice
2 carrots
2 onions
200 g celery root
1 bell pepper
a few sprigs of green celery, if you have any
1 piece parsley or parsley root, if you have
2-3 tablespoons of oil
dill and green parsley
salt
pepper
The vegetables, in addition to the tomatoes, are cleaned and cut into pieces: the carrot, celery and parsnip are cut into large bars, the onion is cut into 4, the pepper into large strips. Fresh tomatoes are grated. Put 3l of water in the pot and add the onion, pepper and roots. Put the lid on and let it boil for about 20 minutes from the moment the water boils. Now check the vegetables if they are well cooked and, if necessary, let them boil a little longer. Now add the grated tomatoes or tomato juice, oil, washed rice, green celery leaves and 1 tablespoon grated salt. Let it simmer over low heat for about 15-20 minutes from the moment it boils. Match the taste of salt and pepper and let it boil for another 2-3 minutes. Turn off the heat and now wash and cut the greens, put on top about 10 minutes after the fire has stopped. Put the lid on and let it rest for 20 minutes before serving.