Fish Soup with Rice
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Light, healthy, and so tasty — disappears from the table in minutes! Fish soup with rice and vegetables brings variety to your daily meals. This bright and flavorful soup, cooked with love, is enjoyed by both kids and adults.
Updated : 23 May, 2025
Easy
About 30 min.
Ingredients
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1
Pink salmon
4 tablespoon
Rice
3
Potato
2
Onion
1
Carrot
5 tablespoon
Vegetable oil
1
Laurel leaf
to taste
Salt
to taste
Ground black pepper
to taste
Greens
2 liter
Water
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
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Step 1
What fish to use? Any fish with red or white flesh works well — pink salmon, regular salmon, or trout are great options. If using frozen fish, thaw it at room temperature first.
Step 2
Scale and clean the fish, remove the gills from the head, and rinse thoroughly. Cut into smaller pieces. Separate the fillet from the backbone, and set aside the head, tail, and fins. Place the fish trimmings into a pot. Peel one onion and add it whole to the pot.
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Step 3
Cover with cold water. The amount depends on how thick you want the soup. Bring to a boil, skim off foam, reduce heat, and simmer with the lid slightly ajar for 30 minutes.
Step 4
Meanwhile, peel the potatoes, remaining onion, and carrots. Rinse the vegetables.
Step 5
Rinse the rice several times until the water runs clear. Cut potatoes into small cubes, carrots into sticks, and dice the onion.
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Step 6
In a skillet, heat vegetable oil and lightly sauté the onion and carrots until golden.
Step 7
Remove any large bones from the fish fillet and cut it into bite-sized pieces.
Step 8
Strain the fish broth and return it to the pot. Add potatoes and rice. Cook for about 10 minutes.
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Step 9
Add the fish pieces to the pot and let simmer gently for 5–7 minutes.
Step 10
Add the sautéed vegetables, bay leaf, and salt to taste. Simmer for another 5 minutes.
Step 11
Finally, stir in chopped fresh herbs — green onion, dill, or parsley work well. Remove from heat and let the soup rest under a lid.
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Step 12
When serving fish soup with rice and potatoes, offer each bowl with a pinch of ground black or allspice.