Rice Soup

For the rice soup, peel and chop the onion. Wash and coarsely grate carrot, parsley root and celery. Sauté onion in olive oil.

Add carrot, parsley root and celery with rice. Fry briefly and then dust with a little flour. Pour in enough water to cover the vegetables.

Crumble in the vegetable cubes. Continue to simmer soup until vegetables and rice are tender. Beat egg and stir into the rice soup, which is no longer boiling.

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