How to make
Pour about a liter and a half of water into a pot. Add one coarsely chopped carrot, a whole onion and a stalk of celery. Boil the broth for about 30 minutes.
Cut the zucchini into small cubes. Finely chop the onion head. Heat olive oil in a deep pan. Add the chopped onions and zucchini cubes.
Fry for about 2-3 minutes. Pour a ladleful of the warm broth, season with salt and a pinch of dill. Cover the pot and stew for 5 minutes.
Then add the rice, pour 3 cups of the broth and stew the dish, until it's fully cooked. When serving, sprinkle with black pepper and dill.
Enjoy!
