How to make
Wash and finely grate the carrots and tomatoes. Stew in the oil and pour in up to 8 1/3 cups (2 liters) water. Clean the olives of their pits, cut them into round slices and add them as well.
Salt the soup to taste and boil it for 10-15 minutes. Add the feta cheese and remove from the heat. Serve once cooled.
