Fry the semolina with lean oil. Add 7-8 glasses of water and a little salt. Bring to a boil and dip into the soup 4-5 potatoes of medium size, cut them into small cubes. Ready to remove the soup from the fire, season with black pepper and sprinkle with finely chopped parsley.
4 tbsp. tablespoons lean oil, 3 tbsp. tablespoons semolina, 7 tbsp. water, 5 potatoes, black pepper, parsley greens.