Quick rice soup with fish, potatoes and carrots
Ingredients
- 3-4 potatoes
- 1 carrot
- 1 onion
- 1 tbsp vegetable oil
- 3 tbsp rice
- 1500ml water
- 250g canned fish, in its own juice
- Salt, to taste
- Black pepper, to taste Flavor
- Croutons, to taste, optional
- Herbs, to taste, optional
Utensils
- peeler
- knife
- cutting board
- pan
- fork
Instructions
- Peel the vegetables.
- Chop the potatoes into medium-sized pieces and the carrots into smaller pieces.
- Chop the onion.
- Heat the vegetable oil in a saucepan over medium-high heat.
- Fry the onion in it for 4-5 minutes.
- Add the vegetables and rice to the saucepan.
- Pour hot water and bring to the boil.
- Let simmer for 15-20 minutes.
- Add the canned fish, season with salt and pepper and cook for a further 5-7 minutes.
- To the To make the rice soup even tastier, sprinkle with the herbs and croutons before serving.
Pieces of fish can be added to the soup as whole pieces or previously mashed with a fork.
