Fish Soup with Rice
by Editorial Staff
We cook light, tasty, and healthy soup with rice using sea fish broth.
Ingredients
- Pollock – 400-800 g
- Rice – 4 tbsp
- Potatoes – 3-4 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Garlic – 1 clove
- Fresh greens (green onions, parsley) – 40 g
- Bay leaf – 2 pcs.
- Salt to taste
- Ground black pepper – to taste
- Eggs (hard-boiled, for serving) – 2 pcs.
- Water – 1.7 l
Directions
- Take the groceries on the list. If you want a soup that is tastier, add more fish.
- Bring water to a boil in a saucepan. Cut the peeled onion into cubes and place in a saucepan. Cook for 5-10 minutes. Onions will give the future fish broth aroma.
- Cut the pollock into large pieces. Remove the black film from the abdomen and also remove the insides. Rinse the fish.
- Place the fish slices in a pot of boiling onions and simmer for 20 minutes, continuing to simmer. Collect any fish foam that forms on the surface.
- Cut the peeled carrots into quarters and send them to the pan after the fish.
- Take out the boiled fish pieces and separate the meat from the bones.
- Cut the peeled potatoes into cubes and add to the stock.
- And then washed rice. Bring to a boil and cook until tender, about 15 minutes.
- Return the boiled fish meat to the pan.
- Finely chop the peeled garlic.
Pour salt, black pepper into a saucepan, add chopped garlic and bay leaf. Boil for 5 minutes. - At the end of cooking, chop the fresh herbs and add them to the saucepan. Turn off the heat and let the soup sit for 5 minutes.
- Serve fish soup with boiled egg halves. Bon Appetit!
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