Lemon-Infused Saury Fish Soup with Rice

For starters, you can prepare this delicious fish soup. You don’t need to add capers to the soup at all — the sourness that the lemon gives is enough, but my husband is a huge fan of these little pickled flower buds. Therefore, one might say, I had no choice.
cook time: 1h
Ivy Ramsay
Lemon-Infused Saury Fish Soup with Rice

Nutrition Facts (per serving)

30
Calories
5g
Carbs
2g
Protein

Ingredients (7 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 1.5 l
Rice 2 tbsp
Potato 2 pc
Bay leaf 1 pc
Carrot 1 pc
Paprika 0.5 tsp
Capers (Taste) 1 tbsp
Lemons (2-3 slices) 0.2 pc
Allspice 3 pc
Canned saury (1 jar) 250 g

Recipe instructions

Step 1

Step 1
Prepare the ingredients. To prepare canned saury fish soup with rice, we will need: a can of canned saury, potatoes, carrots, some rice, a small piece of lemon, capers (optional, but very tasty with them), allspice, paprika, ground black pepper and salt.

Step 2

Step 2
Peel the potatoes and cut into cubes.

Step 3

Step 3
Also peel the carrots and cut into thin semicircles.

Step 4

Step 4
Pour 1.5-1.7 liters of water into the pan, add potatoes, carrots and put on fire. Bring to a boil and cook, skimming off the foam, for about 10 minutes.

Step 5

Step 5
Meanwhile, mash the saury and liquid with a fork into medium pieces.

Step 6

Step 6
Rinse and sort the rice. Add washed rice, bay leaf, allspice and paprika to the soup. Cook for about 12 minutes until the rice is done.

Step 7

Step 7
Add saury to the soup in a saucepan and cook, stirring, for 2 minutes. Finally, season the soup with salt and pepper.

Step 8

Step 8
Add lemon slices and capers to the soup and remove the pan from the heat. Let it brew under the lid for 10-15 minutes and pour into plates.

Additional rubrics

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