How to cook fish soup from canned food

Ear is one of the national Russian dishes. In Russia, there was even a whole technology of cooking this soup. Now, with the advent of canned foods, the cooking process of the soup considerably simplified. However, even here there are subtleties.

You will need

• • 3 liters of water,
  • 2 cans of canned Pacific saury in oil
  • 5 large potatoes,
  • 1 Cup of rice,
  • 1 onion,
  • greens,
  • Bay leaf,
  • salt,
  • pepper.

Instruction

1. Pour water into the pan and season with salt. Put on the fire.
2. Clean the potatoes. It can be cut into cubes or strips of medium size. Lightly fry it in a pan with butter or sunflower oil.
3. Loop Fig. Rinse it under running water until the water the rice is completely transparent.
4. Wait for the moment when the water in the pan boils, and throw in it the potatoes and rice. Cook on medium heat, stirring constantly.
5. Separately pour into the pan of sunflower oil (or butter), heat. Finely chop the onion, grate the carrots into strips. Drop in hot oil the chopped vegetables and lightly sauté them.
6. Pour the vegetables into the pot of soup, put the Bay leaf and stir.
7. Open tin cans. Dump contents of cans into the mainstream. If desired, you can RUB the fish with a fork into mush, and then throw or leave in whole pieces. Stir again ear.
8. Cook until fully cooked. Sprinkle the soup with finely chopped greens (parsley, dill or celery). If no fresh herbs, use dried.
9. Ladle into bowls and serve with mayonnaise or sour cream.