Vegetable soup with fish broth filling

The simplest, very tasty vegetable soup with rice on broth.
Ryumkina JungAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 44 % 7 g
Fats 13 % 2 g
Carbohydrates 44 % 7 g
71 kcal
GI: 67 / 33 / 0

Step-by-step cooking

Cooking time: 30 min
  1. Step 1:

    Step 1.

    Cooking 2-3 plates of soup. We put 0.5 liters of fish (or any other) broth to boil slowly, and we go to cut everything ourselves.

  2. Step 2:

    Step 2.

    Cut one medium potato or a couple of small ones into small cubes.

  3. Step 3:

    Step 3.

    One small carrot is also finely chopped or grated on a coarse grater. We add it to the potatoes.

  4. Step 4:

    Step 4.

    In the boiling broth, throw 10 grams of butter and salt to taste.

  5. Step 5:

    Step 5.

    Load potatoes with carrots.

  6. Step 6:

    Step 6.

    And a handful of rice (about 25 grams). Mix everything well and leave to simmer for 10-15 minutes until everything that we have loaded into the broth is ready.

  7. Step 7:

    Step 7.

    While everything is cooking, chop the leek. Its quantity depends on the degree of your love for the onion. I cut it into quarter rings. Leeks can be replaced with Crimean, ordinary red or ordinary onions. It is better to throw such types of onions to cook together with potatoes, carrots and rice. If you use leek, you can load it into the soup 5 minutes before all the other ingredients are ready, or at the very end together with dill (then it will remain completely fresh).

  8. Step 8:

    Step 8.

    Cut a bunch (30 grams) dill, only greens, without stems.

  9. Step 9:

    Step 9.

    I decided that I want the onion to boil a little: I load it into the soup and cook for 5 minutes.

  10. Step 10:

    Step 10.

    After 5 minutes I load the chopped dill.

  11. Step 11:

    Step 11.

    In its refueling hypostasis, the soup is ready.

  12. Step 12:

    Step 12.

    Alternatively, you can mash it with an immersion blender. If you used red onion, then the soup will be a scary gray in pureed form :)

  13. Step 13:

    Step 13.

    You can not completely puree it: then part of the filling will remain in pieces, and part will act as a thickening of the soup. If you want fish to be present in this soup, cook the broth from a whole piece of fish, disassemble it into pieces and add them at the very end. Or cook the soup on water, and add the fish (about 100 grams), raw, peeled and cut into pieces, along with potatoes, carrots and rice at the very beginning.

  14. Step 14:

    Step 14.

    This soup can be cooked on any other broth. The author of the recipe claims that in a pureed form such soup can be given to children from the year. Bon appetit and don't be afraid to experiment!

Hello, fellow Cooks!
For some reason, I am sure that you, like me, cook soups on fish broth much less often than on chicken :) I'm not talking about fish soups, but specifically about fish broth soups. This is a big difference: fish soup is one in which there are pieces of fish and which has a pronounced fish taste and aroma; and fish broth soup is incomparably softer in terms of "fishiness"! You get all the benefits of fish broth, and you can give it any flavor you want with the help of other ingredients. I even cooked sorrel soup on it, and no one suspected that they were not on chicken broth :) And I cook them less often simply because I buy fish much less often than chicken, which means that I always have more material for chicken broth. Is it the same for you? :) And today I brought you probably the simplest soup that can be cooked in fish broth: simple, but very tasty, variable and interesting, otherwise I would not have brought it :)

The calorie content of the products possible in the dish

  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   kcal/100g
  • Raw wild rice - 353   kcal/100g
  • Brown raw rice - 360   kcal/100g
  • Boiled brown rice - 119   kcal/100g
  • White fortified raw rice - 363   kcal/100g
  • White fortified boiled rice - 109   kcal/100g
  • White rice, steamed, with long grains raw - 369   kcal/100g
  • Steamed white rice, boiled with long grains - 106   kcal/100g
  • Instant dry rice - 374   kcal/100g
  • Instant rice, ready to eat - 109   kcal/100g
  • Fig - 344   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Dill greens - 38   kcal/100g
  • Butter 82% - 734   kcal/100g
  • Amateur unsalted butter - 709   kcal/100g
  • Unsalted peasant butter - 661   kcal/100g
  • Peasant salted butter - 652   kcal/100g
  • Melted butter - 869   kcal/100g
  • Leek - 33   kcal/100g
  • Salt - 0   kcal/100g
  • Fish broth - 49   kcal/100g

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