Fish soup with rice is not only delicious, but also healthy, an excellent choice for those who want to gather the whole family at the dinner table.
Cooking time 1 hour
Water 2, 5 l
Pink salmon 1 piece
Unrefined sunflower oil TM "Aleika" 3 tbsp. l.
Potatoes 2 pcs
Onion 2 pcs
Carrot 1 pc
Bay leaf 2 pcs
Ground black pepper 1 pinch.
Parsley (greens) 2-3 branches.
Salt 1/2 tsp
Gut the pink salmon and rinse well.
Peel the pink salmon and cut into small pieces. Remove the gills from the head, cut off the fillets from the backbones separately and peel them off.
Put the head, tail, fins, cut ridges and peeled onion in a saucepan.
Pour 2, 5 liters of cold water and bring to a boil over low heat. Skim off the foam and cook for 30 minutes.
Peel a couple of potatoes, carrots, and a second onion.
Add finely chopped onion and grated carrots. Cook, stirring occasionally, for 1-2 minutes.
Add boneless pink salmon fillets to the broth with semi-cooked rice. Cook for 2-3 minutes.
Add fried vegetables.
Add 1/2 teaspoon of salt, one pinch of ground black pepper and a couple of bay leaves.
Cook over low heat for 7-10 minutes.
Add finely chopped parsley to the soup.
Fish soup with rice is ready. Pour into plates and serve.
Long-grain rice of TM "Aleika" is thin and almost transparent. Use long-grain rice for cooking, which will not only complement the taste and aroma of the dish, but also turn it into a real culinary masterpiece.