Tomato soup

Preparation time: 30 minutes.

Ingredients:
500 ml of vegetable stock, 50 g fresh tomato juice or dietetic bouillon diluted with water, 20 g Deroni rice, 20 ml of milk, a teaspoon of cold pressed oil, ½ teaspoon of sugar, potherbs.

Preparation:
Boil the rice in the strained stock. Add in it the tomato juice and oil and ebullient it 2-3 times. When you take it off the stove add the milk, sugar and the potherbs. It is recommended for recovering patients after hepatitis and nephritis.