Eel Soup with Rice

Soup of pieces of skinned eel meat, tomatoes, rice and garlic cloves.

Ingredients:

500 g of eel 250 g tomatoes 70 g rice 30 g oil 3 pcs garlic cloves salt

Procedure:

1. Remove the skin from the eel, remove any larger bones and cut into small pieces
2. Pour in water, add salt, rice, garlic, garlic and salt, eel backbone and skin and later tomato eighths
3. Simmer everything for 10 minutes, then add oil and cook again under a lid until the rice is soft
4.