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, aromatic. If you want the soup to turn out delicious at home, then after cooking it can be poured into pots and sent to languish in the oven.
Pick your recipe
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.
Cooking:
- Prepare the products. Clean the fish, cut into pieces.
- Pour water into a saucepan, put pollock there, bring to a boil over medium heat and remove the foam.
- Add bay leaves to the pan, cut in half two cloves of garlic, salt, 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, finely chop it into cubes. Chop the remaining garlic.
- Scald the tomatoes with boiling water, remove the peel and chop into cubes.
- Heat olive oil in a pan, put onion with garlic and fry 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 the pan. Peel the carrots and grate on a coarse grater. Add to soup. Cover with a lid. Cook over medium heat for 15 minutes.
- Finely chop the pickles and send them to the pan. Put the fish there. Pepper and salt to taste. Cook until cooked for 7-10 minutes.
Serve the finished pickle with homemade sour cream and tortilla. For portioned serving, you can pour the soup into pots and let them brew in the oven.