Pollock fillet fish soup with rice
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Cut the potatoes into cubes and send them to boiling water to cook until ready
Step 3:
Cut the carrot into circles and send it along with the whole onion to the potato soup. Cook all vegetables until tender.
Step 4:
5 minutes after laying the vegetables, add the pre-peeled pollock fillet. I still recommend not removing the bones, so the fish will keep its shape a little better.
Step 5:
Together with the fish, add the washed rice and cook for about 15 minutes more, then add salt, spices and herbs. Let it boil for another 5 minutes and turn it off.
Step 6:
Decorate the finished soup with herbs. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- 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
- Fortified boiled white 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
- Salt - 0 kcal/100g
- Pepper - 26 kcal/100g
- Herb mixture - 259 kcal/100g
- Pollock fillet - 72 kcal/100g
