Canned fish soup with rice

With chicken broth and fried onions and carrots, this soup made from canned fish and rice turns out to be especially tasty, rich and aromatic.

• Recipe author: Irina Sakharova
• After preparation, you will receive 6 servings
• Total recipe preparation time: 60 minutes

Ingredients

• Chicken frame 1 piece
• Water 2 l
• Potatoes 3-4 pieces
• Carrots 1 piece
• Onion 1 piece
• Rice 3 tbsp. spoons
• Vegetable oil 2 tbsp. spoons
• Canned fish 200 g
• Dried herbs to taste
• Salt to taste
• Ground black pepper to taste

Cooking method

• Place the chicken carcass in a saucepan and cover with water. After boiling, skim off the foam and cook over medium heat for about 30 minutes. Remove the chicken from the soup.

• Cut the potatoes into small pieces, the carrots - a little finer or grate. Chop the onion with a knife.

• Put potatoes with washed rice in broth and cook for 15 minutes.

• Meanwhile, in a skillet, heat the oil over medium heat. Fry the onions and carrots until soft, stirring constantly.

• Drain the liquid from the canned food. Add fish, frying and herbs to the soup, salt and pepper.

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• Cook everything together for about 10-15 minutes more.

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