Saury soup with rice
4 servings
60 minutes
Mackerel soup with rice is a simple yet incredibly aromatic and hearty dish from traditional Russian cuisine. Such recipes first appeared during the Soviet era when canned fish became an accessible and convenient ingredient for quick cooking. This soup combines the tenderness of potatoes, the soft texture of rice, and the rich flavor of mackerel, enhanced by sautéed onions and the aroma of bay leaves. A light oily aftertaste makes it particularly cozy and warming. It is perfect for a weekday lunch when you want to prepare something tasty without much hassle. Serving it with parsley adds freshness and completes the harmony of flavors. An ideal option for those who appreciate the simplicity and richness of homemade dishes.
1
Cut the potatoes into medium cubes. Rinse the rice with cold water. Finely chop the onion. Add potatoes and rice to boiling salted water. Cook for 15 minutes.
- Potato: 1 piece
- Rice: 2 tablespoons
- Onion: 1 piece
- Salt: to taste
2
Fry the onion in vegetable oil. Mash half of the saury with a fork into small pieces. After 15 minutes, add the saury (in pieces and mashed) along with the oil dressing and fried onion to the pot with potatoes and rice. Add a bay leaf and pepper. Cook for another 10-15 minutes. When serving, you can garnish the soup plate with parsley.
- Onion: 1 piece
- Vegetable oil: 2 tablespoons
- Canned saury: 1 jar
- Bay leaf: 1 piece
- Ground black pepper: to taste
- Parsley: to taste
