Description
Flavorful, not burdensome for the figure, but still a hearty soup to cook which will take a maximum of 20 minutes. A great option for dinner - digestible proteins, veggies and small amount of carbohydrates, in a word - one use. Come, treat!
Ingredients
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Fish
по вкусу
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Herring
по вкусу
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Fennel
по вкусу
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Beans
по вкусу
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Onion
по вкусу
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Tomatoes in own juice
по вкусу
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Green olives
по вкусу
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Figure
по вкусу
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Salt
по вкусу
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Sugar
по вкусу
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Garlic
по вкусу
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Pepper Cayenne
по вкусу
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Vegetable oil
по вкусу
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Water
по вкусу
Cooking
Onion peel, cut cubes. My fennel, cut out the thick core and cut into cubes, and onion. Garlic grind in any way. Fry the vegetables until light brown colour in vegetable oil, I have olive.
Add the rice (I had basmati), pripuskaet along with vegetables to whitening. Add half a teaspoon of Cayenne or hot peppers.
Pour one and a half - two liters of boiling water and cook for 7-8 minutes. The amount of water depends on how thick you want to soup. Meanwhile, cut the fish into smaller pieces.
Defrost seafood. In the morning I take them out of the freezer tonight, they lie in the fridge. Then they need a few minutes to hold in a sieve under cold running water. You can defrost any other way.
Beans (canned or cooked Cup), tomatoes in own juice, fish, seafood, and olives are added to the pan, allow to boil. Add about a tablespoon of salt (note, the olives are salty!), half a teaspoon of sugar and a couple tablespoons of brine from under the olives. Remove the fire to a minimum, give pobolit soup for 3 minutes and remove from heat. I also usually put a couple of sprigs of Basil for flavor.
Now the soup should infuse for 10-15 minutes, then serve. Check for salt-sugar.
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