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Saury and rice soup

Canned Saury and Rice Soup

A quick, tasty, hearty soup! Soup with rice and canned saury is a great way to shake up your usual menu. It comes together fast, which busy cooks will appreciate — just prep the vegetables, rinse the rice, and stir in the ready-to-use canned saury at the end. The result is a very tasty, rich, satisfying, and nourishing soup.

Snezhana

Recipe author

Composition / ingredients

Servings:

Potatoes

Parboiled rice

100

Carrot

Onion

Vegetable oil

Canned saury

280

Salt

Peppercorns

Water

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 2 g

Fats 17 % 1 g

Carbohydrates 50 % 3 g

25 kcal

GI: 67 / 0 / 33

Cooking method

Cooking time: 40 min

Step 1:

Gather the ingredients for the saury and rice soup.
Step 2:

Long-grain or parboiled rice is best for this soup. Rinse it well, changing the water several times until it runs clear.
Step 3:

Peel the onion and cut it into small cubes. Wash, peel, and grate the carrot on the medium side of a box grater.
Step 4:

Open the can of saury and, with a fork, mash the fish together with its oil into small pieces.
Step 5:

Wash and peel the potatoes and cut them into cubes or sticks, whichever you prefer. Rinse them until the water runs clear to remove excess starch and keep the broth clearer.
Step 6:

Pour the water into a pot, bring it to a boil, add the rinsed rice, and stir. Reduce the heat and cook for 10–15 minutes. Then add the prepared potatoes and cook for about 15 minutes more.
Step 7:

For a golden broth and a more delicate, fragrant soup, sauté the carrot and onion in vegetable oil. Pour the oil into a skillet and heat it. Add the prepared onion and carrot and sauté, stirring constantly with a spatula, over medium heat until the carrot is soft and the onion is golden.
Step 8:

Add the sautéed vegetables to the pot with the potatoes and rice. Cook the soup for about 5 more minutes.
Step 9:

Add the canned fish. Stir, taste, and add salt and peppercorns. Keep it on the heat for a couple more minutes, then turn off the heat and let the soup rest, covered, for about 20 minutes.
Step 10:

Serve sprinkled with chopped fresh herbs. Saury and rice soup comes out bright, rich, and flavorful, and it needs nothing more than a slice of fresh bread or a handful of croutons. Enjoy!