Vegetable soup with fish broth filling

Step-by-step cooking

1. Step 1:

   

   Cooking 2-3 plates of soup. We put 0.5 liters of fish (or any other) broth to boil slowly, and we go to cut everything ourselves.

2. Step 2:

   

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

3. Step 3:

   

   One small carrot is also finely chopped or grated on a coarse grater. We add it to the potatoes.

4. Step 4:

   

   In the boiling broth, throw 10 grams of butter and salt to taste.

5. Step 5:

   

   Load potatoes with carrots.

6. Step 6:

   

   And a handful of rice (about 25 grams). Mix everything well and leave to simmer for 10-15 minutes until everything that we have loaded into the broth is ready.

7. Step 7:

   

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

9. Step 8:

   

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

10. Step 9:

    

    I decided that I want the onion to boil a little: I load it into the soup and cook for 5 minutes.

11. Step 10:

    

    After 5 minutes I load the chopped dill.

12. Step 11:

    

    In its refueling hypostasis, the soup is ready.

13. Step 12:

    

    Alternatively, you can mash it with an immersion blender. If you used red onion, then the soup will be a scary gray in pureed form :)

14. Step 13:

    

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

15. Step 14:

    

    This soup can be cooked on any other broth. The author of the recipe claims that in a pureed form such soup can be given to children from the year. Bon appetit and don't be afraid to experiment!