greens: parsley, green onions, celery, peppers Bulgarian
peas (can be canned)
boiled egg
not fat yogurt < br> Olive Oil Carrot
can spoonful of tomato paste (it will replace the salt and give color to your soup)
Preparation
Grate carrots on a coarse grater and fry in olive oil (1 Spoon), when the carrot fry, add a spoonful of that. paste, stir and remove from heat.
Greens finely chopped pepper cut into slices
Egg Boil, peel and cut into 4 pieces
drained peas
In boiling water add carrots (which was formerly fry)
bolgarksky Add peppers and peas
about 4 tablespoons
Pour the greens, all except the celery
10 minutes cooking
Remove from heat add celery, egg and yogurt
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