Hearty Vegetable Rice Soup with Fish Broth

The simplest, very tasty vegetable soup with rice and broth.
cook time: 30 min
Noah Merrick
Hearty Vegetable Rice Soup with Fish Broth

Nutrition Facts (per serving)

71
Calories
2g
Fat
7g
Carbs
7g
Protein

Ingredients (3 portions)

Basic:

Salt to taste
Butter 10 g
Rice 25 g
Potato (average) 1 pc
Carrot (small) 1 pc
Dill (1 bunch) 30 g
Leek (Can be replaced with another onion) to taste
Fish broth (salmon) 0.5 l

Recipe instructions

Step 1

Step 1
Prepare 2-3 bowls of soup. Set 0.5 liters of fish (or any other) broth to slowly boil, and then go and chop everything yourself.

Step 2

Step 2
Cut one medium potato or a couple of small ones into small cubes.

Step 3

Step 3
We also finely chop one small carrot or grate it on a coarse grater. Add to potatoes.

Step 4

Step 4
Add 10 grams of butter and salt to taste into the boiling broth.

Step 5

Step 5
Load the potatoes and carrots.

Step 6

Step 6
And a handful of rice (about 25 grams). Mix everything well and leave to simmer over low heat for 10-15 minutes until everything we added to the broth is ready.

Step 7

Step 7
While everything is cooking, chop the leeks. Its quantity depends on the degree of your love for onions. I cut it into quarter rings. Leeks can be replaced with Crimean, regular red or regular onions. It is better to cook these types of onions with potatoes, carrots and rice. If you use leek, you can add it to the soup 5 minutes before all other ingredients are ready, or at the very end along with dill (then it will remain completely fresh).

Step 8

Step 8
Cut a bunch (30 grams) of dill, only greens, without stems.

Step 9

Step 9
I decided that I wanted the onions to cook a little: I add them to the soup and cook for 5 minutes.

Step 10

Step 10
After 5 minutes I add chopped dill.

Step 11

Step 11
In its filling form, the soup is ready.

Step 12

Step 12
Alternatively, you can puree it with an immersion blender. If you used red onions, the soup will be a scary gray color when pureed :)

Step 13

Step 13
You can not puree it completely: then part of the filling will remain in pieces, and part will act as a thickener for the soup. If you want fish in this soup, cook the broth from a whole piece of fish, break it into pieces and add them at the very end. Or cook the soup in water, and add fish (about 100 grams), raw, peeled and cut into pieces, along with potatoes, carrots and rice at the very beginning.

Step 14

Step 14
This soup can be cooked with any other broth. The author of the recipe claims that this soup can be given in pureed form to children over the age of one year. Bon appetit and donʼt be afraid to experiment!

Additional rubrics

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