Fish soup with rice is a light first meal for every day, which is quickly and easily prepared.
Such a soup is suitable for those who follow their figure, and for baby food.
It is easily digested, and fish contains many vitamins and nutrients.
Fish soup with rice - the basic principles of cooking
The soup is made from fresh or canned fish. Fresh fish, cleaned, cut off all the excess, cut into steaks or cut into fillets. Then lay out its pan, pour purified water and boil the broth. In water, you can add peeled onions and carrots whole, bay leaves and peas black pepper. The broth is cooked on low heat for half an hour, after which it is filtered. Vegetables are thrown away, and fish are cleaned of skin and bones.
The broth is poured back into the pan and sent to the fire. It is seasoned with spices and laid peeled and shredded in small cubes potatoes, washed rice. Boil over low heat for another quarter hour.
While the potatoes are being cooked, a vegetable fry is prepared from carrots and onions. To do this, vegetables are fried until golden brown in a pan.
Now add the roast, put the fish, cut into small pieces, chopped herbs and cook the soup for another five minutes.
Canned fish is put in soup about ten minutes before being cooked.
Recipe 1. Rice Soup with Rice
Ingredients
200 g of red fish;
fresh greens;
200 g of rice;
5 pinch of salt;
2 potatoes;
50 ml of vegetable oil;
2 carrots;
3 bay leaves;
70 g of onions.
Ingredients
1. Peel a piece of red fish and put it in a saucepan with bones and skin. Pour the fish with purified water and put the pan on the fire. Cook after boiling for about a quarter of an hour. Remove the fish and strain the broth.
2. Pour it back into the pan and put the peeled and chopped potatoes and previously washed rice in several waters into the broth. Season the soup with spices. Boil everything again, twist the fire and cook for ten minutes.
3. Peel and wash the vegetables. Chop the onion into small cubes. Coarsely grate the carrot. Put the onion in a pan with heated oil and fry it until transparent, add carrots, mix and continue to fry until golden brown.
4. Put the vegetable frying in the soup. Send fish cleaned of skin and bones to this place. Rinse greens, finely chop and add to the soup. Stir and cook for another ten minutes. Turn off the fire and let it infuse for about five minutes.
Recipe 2. Fish soup with rice and tomatoes
Ingredients
small carrots - 2 pcs.;
salt;
two onions;
a pound of sea white fish;
three large tomatoes;
pepper;
boiled rice - 400 g.
Cooking method
1. We clean the fish by gutting, cut the fins and tail. We put the prepared piece of fish in the pan and fill it with drinking water. Boil the fish until cooked, take it out of the broth, separate it from the bones, remove the skin and cut it into pieces.
2. Peel vegetables and wash them. Cut carrots into thin strips. Bulbs finely chopped. We shift the vegetables into the broth and cook on low heat until soft.
3. Scald the tomatoes with boiling water. Remove the skin with a sharp knife. Cut the pulp into small pieces.
4. Pour rice into a sieve and rinse under running water until it becomes transparent. Boil in a separate saucepan until cooked, fold back into a colander and rinse.
5. Add tomatoes, boiled rice and pieces of fish to the broth. Season with salt, pepper and cook for a few more minutes over low heat. Serve hot with croutons.
Recipe 3. Fish Soup with Rice, Green Peas and Celery
Ingredients
400 g of trout, salmon or pink salmon;
salt;
two pinches of nutmeg;
vegetable oil;
150 g of rice;
fresh greens of dill;
200 g of frozen green peas;
two pinches of dried marjoram;
150 g of celery stalks;
three in each bay leaf, allspice and black pepper peas;
two potatoes;
bulb;
two carrots.
Cooking method
1. Wash the fish under running water, dry it with a napkin and transfer to a pan. Pour cold purified water. We put the pan on the fire as soon as the broth starts to boil, remove the foam, salt, reduce the heat and cook the fish for about 20 minutes. We take it out of the broth, separate the fillet from the bones.
2. Peel and wash the potatoes, rinse it again and cut into cubes. Rinse thoroughly under the tap.
3. Put the potatoes, bay leaves, rice and pepper with peas in a fish broth, mix as soon as it boils, reduce the heat and cook for ten minutes with a slight boil.
4. Wash and clean the carrots, rinse it again and cut into cubes. Peeled onions, fresh dill, celery stalks finely chopped.
5. In a pan, heat the oil and put the prepared vegetables into it. Fry, stirring constantly, for ten minutes.
6. Add vegetable frying to soup, season everything with salt and nutmeg, mix and cook, from the moment of boiling, for five minutes.
7. Now put the fish and green peas in the pan, season with marjoram. We try on salt, if necessary, add. Mix and cook soup for another five minutes. Remove the pan from the stove, put finely chopped dill greens in the soup, cover with a lid and let it brew for a few more minutes.
Recipe 4. Fish soup with rice and Beijing cabbage in a slow cooker
Ingredients
200 g cod fillet;
5 ml of lemon juice;
50 g long grain rice;
frozen vegetable mixture - 200 g;
carrot;
6 leaves of Chinese cabbage.
Cooking method
1. Wash, peel the cod, separate the fillet from the bones and sprinkle with freshly squeezed lemon juice. Leave the fish to marinate slightly.
2. Pour vegetable oil into the tank of the multicooker. Include the program "Frying". Put the washed rice and fry it for five minutes. It should become transparent.
3. Peel the carrots, wash and cut into thin, short strips. Chop cabbage in the same way as carrots.
4. Put chopped vegetables to rice, mix and cook all together for another five minutes.
5. Pour vegetables with rice with a liter of purified water. Switch the slow cooker to "Soup" mode and cook for a quarter of an hour.
6. Put the vegetable mixture and cod fillet in the soup, mix and cook for another ten minutes. Season with salt and spices.
Recipe 5. Mediterranean Fish Soup with Rice
Ingredients
80 ml of olive oil;
spice;
30 g of ground sweet paprika;
kg hake;
bulb;
200 g of rice;
two bay leaves;
150 g of tomatoes;
8 cloves of garlic;
celery stalk;
three sprigs of parsley.
Cooking method
1. Clean and wash the fish. Cut off the heads and gut. Separate the fillets from the bones.
2. Put fillets, heads and bones in the pan. Add sprigs of parsley, celery stalk, bay leaf and two garlic cloves. Pour everything with purified water and cook the broth for half an hour without covering and periodically removing the foam.
3. Remove the broth from the heat and strain. Throw the bones and heads, break the fillet into small pieces.
4. Peel and finely chop the onion. Peel and crush the garlic cloves. Pour oil into a deep, thick-walled pan and put it on fire. Put onion and garlic in a pan and fry vegetables until transparent.
5. Wash the tomatoes, wipe with a napkin and scald with boiling water. Peel a thin skin with a sharp knife, and finely chop the flesh. Put tomatoes onion and garlic, add sweet paprika and mix. Pour the broth into tomatoes and vegetables and cook for ten minutes from the moment of boiling.
6. Rinse the rice under running water and add it to the broth, cover and cook, stirring, for another quarter of an hour.
7. Add fish to the soup, pepper, salt and cook for another five minutes. Pour the finished fish soup into plates and garnish with parsley.
Recipe 6. Fish Soup with Rice and Cream Cheese
Ingredients
600 g medallions of cod;
four bay leaves;
200 g of carrots;
a bunch of parsley;
70 g of onion;
salt - 15 g;
50 g of rice;
6 peas of black pepper;
200 g cream cheese;
50 g of flour;
butter - 20 g.
Cooking method
1. Wash the fish under the tap, remove the scales, cut the tail and fins, gutting. Once again, wash and cut into large chunks. We put the cod in the pan and fill it with purified water. We put on fire, bring to a boil and remove the foam.
2. Add spices to the fish broth: black pepper, salt, bay leaves. We continue to cook for another 20 minutes. We discard the fish in a colander, and filter the broth.
3. We clean the carrots and chop them into small pieces. Fry until soft in butter.
4. Finely chop the peeled onion, transfer it to a deep plate and mix with flour. Fry the onion with flour in butter.
5. Peel the potatoes, cut them into strips and put them in boiling fish broth. We also add washed rice, stir and cook another quarter hour.
6. Separate the fish fillet from the bones and disassemble it into pieces. Add fish, fried carrots and onions, cream cheese to the broth, mix so that the cheese spreads evenly throughout the broth, and cook for five minutes.
7. Grind parsley and put in soup, cook for another two minutes and remove the pan from the heat. Leave to insist on a quarter of an hour.
Fish Soup with Rice - Tips and Tricks
Cook soup from fresh fish, it will give it a flavor and a unique taste.
To make the soup taste richer, cook a broth from several types of fish.
Cook the fish broth over low heat or in a water bath.
Be sure to filter the broth so that it is transparent and no bones get into the soup.
For fish soup, use long grain rice. It does not stick together and looks beautiful.
