Mackerel Rice Soup

Steps

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  1. In advance let’s unfreeze mackerel at room temperature. Wash the fish, cut off the head, tail and fins. By cutting the belly of mackerel, remove the insides. Transfer the fish to a pan and pour with 2 liters of cold water. Cover the pan with a lid and cook mackerel on low fire for 20 minutes after boiling of water.
  
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  2. Meanwhile, let’s prepare the vegetables. Wash the potatoes, peel and cut with cubes.
  
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  3. After 20 minutes, take the mackerel out of the broth. Put cut potatoes in the pan.
  
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  4. Then add carefully washed rice to the soup.
  
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  5. Peel onions and cut with small cubes. Wash carrots, clean from peel and grind on a large grater.
  
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  6. Put cut onions in a frying pan with heated olive oil. Stir and fry vegetables on low fire until golden brown.
  
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  7. Then add grated carrots to the browned onion. Stir and continue to fry the vegetables together for another 5 minutes.
  
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  8. When potatoes and rice reach semi-readiness, let’s add browned vegetables to the soup.
  
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  9. In a separate dish connect sour cream with one half of broth from a pan. Mix the mixture until homogeneity.
  
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  10. Pour in soup the sour cream mixture. Separate mackerel fillet from bones, cut largely and return to a pan with soup.
  
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  11. At the end of the preparation let’s add half of lemon, garlic cloves passed through the press and finely chopped greenery to the soup. Season the dish with spices and salt to taste. Let the soup boil again, and then turn off the fire.
  
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  12. Pour the ready dish into portion plates and decorate with fresh greenery.
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  13. Bon Appetite!