Canned Fish and Rice Soup

Steps

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  1. Wash chicken skeleton and pour it over with some cold water. Place it over the fire and bring to boil. Scum the foam with a slotted spoon and cook for 30 minutes. Remove chicken bones from the broth.
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  2. Wash potato, peel it and dice into medium pieces.
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  3. Add dice potato to the done chicken broth.
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  4. Cook potato until half-cooked. Then add thoroughly washed rice to the soup.
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  5. Peel carrot and onion and wash them in the running water. Grate carrot and dice onion.
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  6. Fry vegetables in the oil until soft. Stir them from time to time to make them brown equally.
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  7. Then add fried onion and carrot to the soup.
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  8. Open a can tinned fish. Drain it from the oil and remove big bones from the fish. When potato and rice become soft, add canned fish.
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  9. Season the soup with salt and spices. Add bayberry, bay leaf and finely chopped greens to flavour.
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  10. Boil the soup for a few minutes and remove it from the heat. Serve the dish hot with some slices of fresh bread.
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  11. Bon appetit!
  
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  12. Canned Fish and Rice Soup