avg —
Tuna Fish Soup with Potatoes and Rice
Instructions
I prepare all the ingredients from the list. I rinse the rice 5–7 times – it needs to be done until the water runs clear. This removes the excess starch so the rice does not stick together in the soup.
I cut the potatoes into medium cubes and put them into a pot with water. I cook them for 10 minutes – by the time the other ingredients are added, the potatoes will be almost done.
I grate the carrot on a coarse grater or cut it into fine matchsticks. The grater is faster, while matchsticks look prettier in the soup.
I cut the onion into quarter rings. This cut is a compromise between half rings and cubes, and it gives pretty little wedges in the finished soup.
I pour vegetable oil into a frying pan and fry the onion until soft. The onion should turn translucent, not brown.
I add the carrot to the pan. Over medium heat I cook it until the carrot is soft. Frying the onion and carrot together is the secret of the classic taste of a vegetable sauté.
The potatoes have cooked for 10 minutes – I add the rice to the pot and cook them together for another 10 minutes.
The carrot and onion have been fried and turned soft. I send the vegetables into the pot to cook with the potatoes and rice.
I put the fish onto a plate and separate the bones. I do not break up the pieces of salmon – they will stay whole in the soup.
I add the fish to the pot. I also pour the juice from the can into the soup – this is the secret of a rich fish flavour.
I add salt, pepper and the bay leaf. The soup should come to a boil. After it boils, I cook it for 3–4 minutes – no longer, so the fish does not fall apart.
I ladle the soup into individual bowls and add fresh parsley. The canned salmon fish soup with potatoes and rice is ready – I let it rest for 10 minutes and serve it at the table.
Tips
- 1
Rinse the rice thoroughly UNTIL THE WATER RUNS CLEAR – this is the secret of fluffy rice in the soup that does not clump into a lump.
- 2
Pour the juice from the can of salmon into the soup as well – it gives that characteristic rich fish flavour and aroma.
- 3
Add the fish RIGHT AT THE END – cooking it for longer than 4 minutes will break it down. I use a similar principle in other quick fish soups.
- 4
Let the soup rest for 10 minutes after cooking – the flavours will come together and the aroma will open up more fully.
Video
FAQ
Which canned salmon is best? +
Good-quality salmon in its own juices (without oil, brine or spices). Signs of a good product: clear juice without a lot of fat, large pieces of fish (not crumbs), a pink colour and a characteristic fresh fish aroma. Avoid: cheap salmon with lots of bones, salmon with an oil pack (it will change the taste of the soup), and salmon in tomato sauce (it adds an unwanted sourness). You can also use canned sardines, tuna or mackerel – the taste will change, but the soups are good too.
Can the rice be replaced with another grain? +
Alternatives: millet (a classic of Russian fish soup – cook it like rice), thin vermicelli (5 minutes until done), pearl barley (boil it separately for 30–40 minutes first), buckwheat (15 minutes with the potatoes), or small pasta shapes (stars, orzo). You can also make it without any grain – it will be a lighter soup. Rice is the universal choice: it adds substance without dominating the flavour. Millet is the most Russian option, just like in a traditional fish soup.
How long does the finished soup keep? +
In the refrigerator – 2–3 days in a covered pot. Fish soup spoils faster than meat soup – do not leave it at room temperature for more than 2 hours. Reheat it on the stove until it boils, for 3–5 minutes. In the microwave it heats unevenly. I do not recommend freezing it – the potatoes turn mushy after thawing and the rice falls apart. It is better to make it fresh, especially as the process is quick.
What to serve with the fish soup? +
The classic way to serve it: with fresh black or white bread, or croutons. For herbs – dill, parsley (recommended in the recipe) or spring onion. A tablespoon of sour cream in the bowl adds tenderness and a slight tang. A wedge of lemon on the rim freshens the dish at serving. For a light supper – no main course, just the soup with bread.
- Comment
or post as a guest
Be the first to comment.
