Everyone's favorite pickle can be upgraded by adding pollock or any other fish to your taste. Rice, vegetables and fish will make the soup hearty, rich and aromatic. If you want the soup to turn out to be delicious at home, then after boiling it can be poured into pots and sent to simmer in the oven.
Ingredients:
- Fresh pollock - 1 kg;
- Water - 2.5 l;
- Pickled cucumber - 200 g;
- Fresh tomato - 3 pcs;
- Carrots - 2 pcs;
- Onions - 2 pcs;
- Bay leaf - 3 pcs;
- Rice - 200 g;
- Garlic - 5 cloves;
- Salt;
- Pepper;
- Spices to taste.
Preparation:
- Prepare food. Peel the fish, cut into pieces.
- Fill a saucepan with water, put pollock there, bring to a boil over medium heat and remove the foam.
- Add bay leaves, halved two garlic cloves, salt to a saucepan and cook for 35 minutes.
- Strain the finished broth. Separate the flesh of the fish from the bones, cut into small pieces.
- Peel the onion, dice it finely. Chop the remaining garlic too.
- Scald the tomatoes with boiling water, remove the skins and chop into cubes.
- Heat olive oil in a frying pan, put onion and garlic there and sauté until transparent.
- Add chopped tomatoes, peppers, spices to the pan and simmer until thickened, stirring occasionally.
- Bring the broth to a boil and add the stewed tomatoes. Cook for 10 minutes.
- Rinse the rice, pour it into a saucepan. Peel the carrots and grate on a coarse grater. Add to soup. Cover with a lid. Cook over medium heat for 15 minutes.
- Chop the pickles into small pieces and send them to the pan. Put the fish there. Season with pepper and salt to taste. Cook until tender for 7-10 minutes.
Serve ready-made pickle with homemade sour cream and flatbread. For serving in portions, you can pour the soup into pots and let them brew in the oven.
