How to make flavorful fish soup with rice

Fish soup with rice is an easy first course for every day, which is quick and easy to prepare.

This soup is suitable for those who watch their figure and for baby food.

It is easily digestible, and fish contains many vitamins and nutrients.

Soup with canned fish and rice

Soup with canned fish turns out aromatic and satisfying.
Canned fish gives the dish a rich taste and aroma, making the soup tasty and nutritious. To prepare the first course, use only high-quality canned fish in oil from a trusted manufacturer. In this case, the fish can be any: sardine (as in our case) or mackerel are perfect. Ingredients for making soup with canned fish and rice:

Recipe for soup with canned fish and rice:

To make this simple soup, you can use a flavorful vegetable broth made from parsley root, celery, parsnips, carrots and leeks. In this case, it is better to prepare it in advance. You can also use regular purified water. Pour it into a medium saucepan and put it on high heat.

While the water is heating up, prepare the vegetables for the soup with ready-made canned fish. Wash the carrots and peel them with a vegetable peeler. Let's grate it on a coarse grater.

Peel the onion and cut into small cubes.

Wash the potatoes thoroughly and peel them. Cut the peeled potatoes into medium-sized cubes.

Canned sardine fish soup - recipe

Preparing sardine soup begins with preparing the vegetables. Peel carrots, potatoes and onions. Cut the carrots into circles or semi-circles.

As usual for soup or borscht, cut the potatoes into small wedges.

Place the chopped potatoes and onion into a saucepan. Fill with cold water. If you plan to prepare fried soup, then you need to finely chop the onion, grate the carrots and fry in vegetable oil. Then add to the potatoes. Add bay leaf and carrots.

After the water boils, cook the vegetables for another 10 minutes. Wash the rice and add it to the vegetables. By the way, it is advisable to use long-grain rice for soup, as well as for pilaf. Be sure to stir so it doesn't stick to the bottom.

Add spices and a little salt.

Cover the pan with a lid and cook the soup for another 10 minutes until the rice is completely cooked. Turn down the heat. Carefully place the fish pieces into the soup so as not to break them.

Stir and let the soup boil again. Remove the pan from the heat.

the finished canned fish soup with sardines and rice into plates. Sprinkle it with fresh herbs if desired. Enjoy your meal. If you like sardines in oil, then I advise you to also prepare a layered salad with sardines and rice.

Fish soup made from canned saury

A tasty and satisfying first course in a hurry. Canned saury is a budget-friendly and nutritious product, so it is used in making soups; just a few minutes and the dish is ready.

Cooking time: 45 min.

Cooking time: 25 min.

Servings: 6-8.

Option 1: Fish soup with rice - classic recipe

Many people are mistaken when they think that fish soup is just fish soup. In fact, this light and flavorful dish is perfect for feeding those who care about their health and figure; it will be very useful for a growing child’s body. Therefore, fish soup with rice should be included in your diet at least 2-3 times a month.

You can prepare it using fresh (or frozen) fish, or use canned fish. Preparation takes little time, but the result exceeds all expectations.

Ingredients:

• 1 medium sized onion;
• 400 gr. red fish (salmon or trout);
• A full handful of steamed rice;
• A large bunch of greenery - at your discretion;
• 2 medium carrots;
• Potatoes - optional;
• 1 teaspoon coarse salt;
• Bay leaf and black pepper;
• 50 gr. butter.

Step-by-step recipe for making fish soup with rice

Peel all the vegetables, cut the potatoes into cubes, rinse the steamed rice and pour boiling water over it for 10 minutes, then rinse it again. Send the potatoes and rice into the broth to cook, and chop the onions and carrots.

Heat the butter in a frying pan and fry the root vegetables in it until golden brown, and transfer to the broth. Cut the fish fillet into pieces so that they fit in a spoon and also transfer to the soup.

After 15 minutes of boiling the dish over low heat, check the readiness of the rice and vegetables, make sure there is enough salt and add chopped fresh herbs. Let the soup boil for a couple of minutes and remove from heat.

This soup will not only be very tasty, but also healthy. Do not use other spices for cooking, but you can add a mixture of freshly ground peppers to a bowl of fish soup with rice.

Types of fish first courses

What is the difference between fish soup and fish soup? Ukha belongs to the national Russian cuisine, while fish soup in various variations is presented on the menu of all countries.

The main differences between fish first courses are local varieties of fish and national habits. Thus, in Latin American countries they prefer spicy fish soups, and in Finland they like to season the soup with cream.

Real housewives have long known the appeal of fish soups with various grains. But there are also:

• fish solyanka,
• fish and seafood soup,
• fish pickle,
• soup with fish balls,
• fish soup with cabbage,
• fish stew,
• fish soup with cereals,
• fish soup kharcho,
• fish broth,
• cheese fish soup,
• fish puree soup,
• vegetable soup with smoked fish,
• gumbo soup (similar to first course and stew),
• canned fish soup,
• miso,
• ear.

This list is incomplete, since each of the chefs considers it his duty of honor to bring his own recipe for a fish first course into the history of cooking. In various coastal cafes in European port cities, fish soup is a specialty. The list of exclusive additives in recipes will take more than one page. There are pickled zucchini, mussels, cabbage, white wine, and even bell peppers. Fans of lean fish dishes have something to pamper their stomachs with.

Fish soup when there are no potatoes - easy in half an hour

Ukha, a hot liquid soup, is an original Russian dish. There are many varieties of preparing this soup. In Rus', fish soup was prepared with potatoes or cereals, seasonings and bay leaves, and even with vodka, but always from fresh fish, which had a sticky and sweetish taste. The dish had to simmer on the stove, but not boil. The classic fish soup recipe involves the use of rich broth. If you plan to prepare dietary fish soup, then you can use steaks or even fish fillets. Those who don't like potatoes or don't eat them for any other reason will appreciate this light fish soup without potatoes.

Products used:

1. fish - 0.5 kg (2 steaks);
2. water - 2 l;
3. cereals (barley, rice) - 100 g (1/2 cup);
4. onions - 50 g (1 head);
5. carrots - 50 g (1 root vegetable);
6. tomato - 25 g (1 piece);
7. garlic - 1 clove;
8. seasonings, herbs, salt.

Preparation time: 25-30 minutes.

Cooking time: 30-40 minutes.

Total time: 60-70 minutes.

Number of servings: 6-8 servings.

How to cook delicious fish soup without potatoes, recipe with photo:

• Pour the selected cereal with cold water, then rinse in several waters and set to cook.

Advice. Ukha is prepared with both rice and pearl barley.

• Add some salt to the boiled pearl barley and boil until tender over low heat, stirring occasionally.
• Wash the carrots and onions and peel them.
• Pour cold water into a container, add onions and carrots and set to cook.
• We wash the fish under running water and place it in boiling vegetable broth.

Advice . Immediately reduce the heat to low and carefully skim off any foam that has formed.

• Cook fish and vegetables over low heat for 20 minutes.
• Take out the fish and vegetables. Remove the bones from the fish and chop it. Grate the carrots or mash them with a fork. The onion can be finely chopped or discarded.
• Place boiled pearl barley, chopped fish fillet and vegetables into a small container. Finely chop the tomato and garlic there.

• Add the dressing to the broth and bring to a boil.

• Salt, add seasonings and herbs.
• After boiling, turn off and leave to brew for another 15-20 minutes. The dietary soup is ready.
• Pour into plates and serve.

Light soup made from canned fish can also be called “ukha”. Even an inexperienced housewife can easily prepare it. With this soup, the diet is not scary. A dish prepared with the addition of cauliflower has a rich and harmonious taste.

Ingredients:

• water - 1.5 l;
• salmon (head, tail) - 300 g;
• canned food “Mackerel in oil” - 100 g (1 can);
• long grain rice - 100 g (1/2 cup);
• cauliflower - 200 g;
• onion - 100 g (1 head);
• carrots - 100 g (1 piece);
• butter - 50 g;
• salt, seasonings.

Preparation time: 15-20 minutes.

Cooking time: 20-30 minutes.

Total time: 40-50 minutes.

Number of servings: 5-6 servings.

Preparation:

• Place the head and tail of the fish into boiling water.
• After boiling again, drain the first broth and wash the fish.
• Pour clean water and set the broth to cook.
• Place the washed rice into the boiling broth and cook for 15-20 minutes.
• Wash the vegetables and remove the skins. Chop or grate the carrots, chop the onion into small cubes, and cut the cabbage into large pieces.
• Place vegetables in boiling broth and cook for 10-15 minutes until tender.
• Add canned fish, butter, salt and seasonings to the soup. Bring to a boil: the soup is ready.
• Pour the hot soup into bowls and serve with herbs and sour cream.

Prepare according to the recipe from the video:

Secrets of fish soups

Fish soups should be in every person's diet, especially if there are problems with the circulatory and endocrine systems or the gastrointestinal tract. Ukha is present in many diets, as it is easy to cook and satisfies hunger well. Contains a large amount of useful nutrients and vitamins and is easily absorbed by the body. To make the soup really tasty, you must follow the following rules:

• use only fresh fish;
• give up potatoes or limit the quantity;
• do not fry onions and carrots in oil, and if you do this, then use no more than 1 tbsp. l. oils;
• always strain the broth, since after cooking the fish there are a lot of bones and scales left in it;
• Vegetables will help make the broth a pleasant golden color - when boiling the fish, you need to throw a whole onion and carrot into the water;
• vegetables should be cut into large pieces, otherwise they will lose their juiciness;
• fish cannot be boiled for a long time - it will become tough and lose its taste; the cooking time for river specimens is no more than 20 minutes, and for sea fish it is enough to boil for 10-15 minutes.

For serving, you can leave a few large pieces of fish, which are placed on each plate. There is no need to cook a lot of fish soup, as it is advisable to eat it at once.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.