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Vegetable soup with fish broth filling

Simple Vegetable Rice Soup in Fish Broth

The simplest, very tasty vegetable soup with rice, made with broth.

Ryumkina Jung

Recipe author

Watch the video

Composition / ingredients

Servings:

Fish broth (from salmon)

0.5

Potato (medium)

Carrot (small)

Leek (can be replaced with another onion)

Dill (1 bunch)

Rice

Butter

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 44 % 7 g

Fats 13 % 2 g

Carbohydrates 44 % 7 g

71 kcal

GI: 67 / 33 / 0

Cooking method

Cooking time: 30 min

Step 1:

This makes 2–3 servings of soup. Set 0.5 liter (about 2 cups) of fish broth (or any other) over low heat to come up to a boil while you chop everything.
Step 2:

Cut one medium potato, or a couple of small ones, into small cubes.
Step 3:

Finely chop or coarsely grate one small carrot. Add it to the potato.
Step 4:

Add 10 g (about 2 tsp) of butter and salt to taste to the boiling broth.
Step 5:

Add the potato and carrot.
Step 6:

And a handful of rice (about 25 g). Stir well and let it simmer over low heat for 10–15 minutes, until everything you added to the broth is tender.
Step 7:

While it cooks, slice the leek — as much as you like, depending on how much you love onion. I cut mine into quarter-rings. You can swap the leek for sweet, regular red, or regular yellow onion; those are better added at the start with the potato, carrot, and rice. If you use leek, add it about 5 minutes before everything else is done, or right at the end with the dill (so it stays fresh and bright).
Step 8:

Chop a bunch (about 30 g) of dill — just the fronds, no stems.
Step 9:

I decided I wanted the leek slightly cooked, so I added it to the soup and simmered it for 5 minutes.
Step 10:

After 5 minutes, add the chopped dill.
Step 11:

As a brothy soup with the pieces left whole, it's ready.
Step 12:

Alternatively, you can purée it with an immersion blender. Note: if you used red onion, the puréed soup turns a slightly scary gray :)
Step 13:

You can also purée it only partway: some of it stays in pieces while the rest thickens the soup. If you'd like actual fish in the soup, make the broth from a whole piece of fish, flake it, and add the flakes right at the end. Or make the soup with water and add the fish (about 100 g) — raw, cleaned, and cut into pieces — at the very start along with the potato, carrot, and rice.
Step 14:

You can make this soup with any other broth. The recipe author says that, puréed, this soup can be given to children from one year old. Enjoy, and don't be afraid to experiment!

Hello, fellow cooks! For some reason I'm sure that you, like me, make soups with fish broth far less often than with chicken :) I don't mean fish soups, but specifically soups made with fish broth. There's a big difference: a fish soup has pieces of fish and a pronounced fishy taste and aroma, while a soup made with fish broth is far milder in terms of "fishiness"! You get all the goodness of fish broth, and you can take the flavor in any direction you like with other ingredients. I've even made sorrel soup with it, and no one suspected it wasn't chicken broth :) I make them less often simply because I buy fish far less often than chicken, so I always have more on hand for chicken broth. Same for you? :) Today I've brought you what's probably the simplest soup you can make with fish broth: simple but very tasty, flexible, and interesting — otherwise I wouldn't have brought it :)