Hake soup with egg and rice
Description
Perfect for lunch. Hake soup with egg and rice is great for a detox day, diet, or healthy eating. All vegetables go into the soup raw; be sure to add the egg (pre-beat it in a cup). Rice with egg and hake is an excellent combination, and fresh herbs add an extra touch, enhancing the aroma. Don't forget to add fish spices.
Instructions
- 1
Step 1
1. For the broth, you can use hake or you can use pollock. According to a similar recipe, you can make soup from any fish you prefer. Hake is quick to cook, tasty, great for children, and easily digestible. Bring to a boil, skim off the foam, and add salt.
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Step 2
2. It's very good if you add fish spices (also after boiling).
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Step 3
3. When the fish comes to a boil, add chopped onion and carrot along with the spices. Note that fish soup is primarily prepared with fresh vegetables (without prior frying). The fish becomes very aromatic when cooked together with vegetables and spices. It will be ready 25 minutes after boiling.
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Step 4
4. You can remove it and place it in a separate container to cool, or separate it from the bones, chop finely, and return it to the broth.
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Step 5
5. Cut the potatoes into cubes and add them to the broth. Rinse the rice separately and beat the egg in a bowl. When the potatoes come to a boil, add the rice to them.
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Step 6
6. Chop the herbs (I used green onions and dill, both of which go well with fish).
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Step 7
7. When the rice is almost ready, add the herbs to the broth and pour in the egg (stirring constantly to ensure the egg spreads evenly).
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Step 8
8. At the very end, I add a tablespoon of butter. Do not boil it, just bring to a boil and remove from heat.
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Step 9
9. Separately, I added the peeled and sliced fish to a plate.
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Step 10
10. After that, I added the soup and served it at the table. It should be eaten hot for lunch or even dinner.