Pollock soup - how to cook according to a simple step-by-step recipe

Home Fish soups

Pollock, not an unknown fish, is a universal dish for housewives. You can buy it everywhere and at an affordable price. Thus, pollock is suitable for main courses, solyankas and second courses. We'll talk about soups.

Pollock fish soup, which we offer for preparing this recipe, is aromatic and rich, nutritious and tasty. For him, along with the fish there will be vegetables such as peppers, potatoes, carrots, onions, and also rice. Everything is simple and easy!

How to cook pollock soup - 15 varieties

1. Dried Pollock Soup – Bugeoguk is made from dried strips of pollock and radish.
2. Bukeoguk (dried ponlok soup) - the unique aroma of natural fish makes the soup very attractive
3. Pollock soup with chicken broth
4. Pollock soup for diet
5. Pollock soup with mushrooms – mushrooms will add a new taste and aroma to fish soup
6. Fish soup
7. Fish soup with sweet potatoes, paprika and ginger
8. Fish soup Alfredo
9. Pollock Fish Soup - An amazing morning with a light and very spicy soup
10. Rich pollock carcass soup
11. Leeks for pollock soup - a fragrant and unusual first course
12. Fish soup with shrimp
13. Ear
14. Fish soup
15. Pollock soup

Option 2: Quick recipe for pollock soup

Nutritionists recommend having a simple fish dish for lunch at least once a week. Aromatic, rich pollock soup, which can also be prepared in just half an hour, is perfect for this purpose.

Ingredients:

• 400 gr. pollock fillet;
• shallot;
• 100 gr. round rice;
• carrot;
• 15-20 gr. celery;
• fresh herbs;
• black peppercorns;
• laurel leaf;
• four potatoes.

How to quickly prepare pollock soup

Remove the fish fillet from the freezer in advance so that it is completely defrosted. Rinse well and divide into small pieces. Place the fillet in a small saucepan and cover with cold water. Cook, periodically removing any foam that appears.

Wash the potatoes thoroughly, remove the skins and cut into neat squares.

Rinse the rice in several waters until the mealiness completely disappears. Soak briefly in cool water.

Peel the onion and finely chop it with a knife, or grind it in a blender.

Cut the peel off the carrot and grate it on a fine grater.

When the water in the pan with the fish begins to boil, immediately pour the potatoes into it. After 10-12 minutes, add onions and carrots, stir.

Ten minutes after adding the vegetables, add rice to the pan. Bring to a boil again. Salt the soup and add pepper.

At the end of cooking, add bay leaf to the soup and keep the pan on the stove for another five minutes and remove from heat.

Infuse the soup under a closed lid for about a quarter of an hour and serve, sprinkled with finely chopped herbs.

Dried Pollock Soup – Bugeoguk is made from dried strips of pollock and radish.

The soup is known as an essential hangover cure among Koreans. You don't need many ingredients to make this soup. If you make this soup early in the morning for your husband or wife who is suffering from a bad hangover, they will be grateful.

Ingredients:

• Dried pollock,
• radish,
• garlic,
• fish sauce,
• water,
• green onions,
• Sesame oil,
• eggs and water

Preparation:

Take (60g) dried and shredded pollock from the package and tear each strip into thin pieces by hand.

Peel the radish and cut it into small pieces. Chop 2 green onions. 4 cloves of garlic. Beat 1 egg in a small bowl with a fork and set them aside.

Heat the pot and add sesame oil.

Add the drained pollock strips and garlic to the pot and stir it for half a minute.

Add 7 cups of water and radish.

Close the lid and do not remove from heat for 20 minutes.

Then add seasonings.

Open the lid and pour the prepared egg into the pan.

Do not stir the soup until the egg is beaten.

Rearrange the pan and garnish with herbs.

Classic pollock soup in a pan

Cooking pollock soup is easy and quick, and the costs will be minimal. As a rule, fresh or freshly frozen fish is used for cooking. In this case, it is better to prefer that the carcass be with the head on. In addition, at the time of purchase, you must choose carcasses that are covered with a layer of ice glaze. Other components should be chosen according to preference.

Ingredients:

• pollock carcasses – 600 g;
• carrots – 2 pcs.;
• onion – 1 pc.;
• bay leaf – 2 pcs.;
• greenery;
• salt, set of spices - according to preference.

Technology:

1. The carcasses need to be washed under the tap and the entrails removed. Separate the head and tail from the carcass.
2. Boil them in water for about 15-20 minutes, then strain the broth.
3. Cut vegetables, carrots into strips, and onions into small cubes.
4. Place the broth on the stove, add salt, place peeled fish pieces and pre-chopped vegetables. Boil for 12-15 minutes.
5. Add spices and bay leaf. Boil for another 5-7 minutes.
6. Add chopped greens. Cover with a lid and let sit for 10-15 minutes.

Bukeoguk (dried ponlok soup) - the unique aroma of natural fish makes the soup very attractive

Dried pollock is a rich source of proteins and amino acids and is known to have detoxifying and soothing effects. This explains why bukeoguk is very popular as a hangover cure in Korea.

Ingredients:

• 75g dried pollock
• 1 medium potato (or equal amount of Korean radish)
• 150g tofu
• 2 onions
• 2 teaspoons sesame oil
• 1 teaspoon minced garlic
• 1 tablespoon soy sauce
• 1 egg, lightly beaten
• salt and pepper for taste

Preparation:

Rinse dried pollock strips in warm water until loosened, about 20 minutes. Cut the potatoes in half and cut into half rings. Cut the tofu and onion into small pieces. In a preheated frying pan, fry the pollock in sesame oil (about 2 - 3 minutes) over medium heat. Season lightly with salt. (If using Korean radish, fry it with pollock.)

Add 6 glasses of water. Bring to a boil, cover. Add potatoes, tofu and garlic. Increase heat to medium and cook until potatoes are cooked through, about 5 minutes. Be careful not to overcook the potatoes. Salt and pepper for taste. Add leeks and beaten egg to simmering soup.

Pollock soup with chicken broth

Ingredients:

• 1/3 cup pine nuts or toasted almonds.
• 4 large cloves of garlic
• 2 cups chopped onion
• Olive oil
• 1 large pinch of saffron or 1/2 teaspoon turmeric
• 1 tomato
• chicken bouillon
• 2/3 cup dry white wine
• / 2 lbs pollock fillet
• 1/2 cup chopped fresh parsley

Preparation:

In a food processor or blender, grind the nuts and garlic to a paste.

In a large saucepan, saute the onion in olive oil over medium heat for 3 to 5 minutes. Add garlic paste, saffron, tomatoes, chicken broth and wine. Cook for 10 minutes. Then cover the pan and cook for 4 to 5 minutes for frozen pollock or 2 minutes for fresh/thawed fish. Turn off the heat and let the seafood rest for 5 minutes. Serve hot.

Fish soup from pollock fillet - a delicious dietary recipe

Rich broth with vegetables and seasonings is very tasty and healthy. Pollock fillet cooks quickly and retains its texture. The dish turns out thick, rich, spicy - just look at the garlic and sprat paste! Instead of sprat, you can take sprat, but be sure to season it with spices.

Ingredients:

• 1 kg pollock fillet;
• 1 kg tomato;
• 500 g potatoes;
• 1 large onion;
• 1 carrot;
• 1 stalk of celery;
• 4 cloves of garlic;
• 2 small spiced sprat;
• 1 tsp dried thyme;
• ¹⁄₃ tsp. chili pepper flakes;
• black peppercorns;
• parsley;
• salt;
• sunflower oil.

How to cook:

1. Cut the pollock fillet into pieces, sprinkle with salt and pepper and leave to marinate.

2. Wash the tomatoes, remove the stem. Divide large fruits into 6 parts, medium ones into 4 parts.

3. Peel the garlic cloves, cut in half and grind in a mortar with ¼ tsp. salt.

4. Separate the fillet from the sprat and place it in a mortar and garlic. Grind everything together until it becomes pasty.

5. Cut the celery, onion and carrots into small cubes. Heat 2-3 tbsp in a saucepan. sunflower oil. Add chopped vegetables. Fry, stirring, until the onion is transparent.

6. Add the mixture from the mortar, stir and simmer for 1 minute.

7. Place tomato slices into a saucepan, add thyme, black peppercorns and chili pepper. Simmer over low heat without a lid for 15 minutes.

8. Pour in 1.5 liters of water and bring the soup to a boil. Add some salt. Cut the potatoes into cubes and place them in the pan. Reduce heat to low and simmer vegetables for 30 minutes with the lid slightly open.

9. Add the fish, close the lid tightly and cook for 10 minutes.

10. Turn off the heat, add chopped parsley to the pan and leave to simmer with the lid closed.

Get ready to add more – the soup turns out simply incredible!

Pollock soup for diet

The soup is quite simple, it is very healthy and contains a large amount of vital substances and vitamins thanks to fish and various vegetables. So, how to cook pollock?

Ingredients:

• pollock fillet (fresh is better, but you can use frozen) - several pieces
• onion - 1 pc.
• carrots - 1 pc.
• red bell pepper - 1 or 2 pieces
• vegetable oil - 2 tablespoons
• rice - 1 tablespoon
• potatoes - 4 pcs.
• pepper
• salt
• herbs (frozen or fresh, parsley is best)

Preparation:

Wash the rice and cook it in a small saucepan. While the rice is cooking, we peel and finely chop the onion. Then lightly fry. Wash the carrots, peel them and cut them into small cubes. Add it to the onion. We remove the seeds from the sweet pepper, cut it into cubes and add it to the rest of the ingredients. Wash the potatoes, peel them and cut them into small cubes. We wash the fish, cut it into small pieces and throw it into the pan with the potatoes and rice. The soup will be ready in 5-7 minutes. Add fried vegetables.

Be sure to try this aromatic fish soup with rice, which is very beneficial not only for the stomach, but also for the entire digestive system!

How to cook pollock soup with rice for a child?

A very good basic soup for creating a child’s menu. The recipe is designed for literally two servings. This is very convenient, because food for children should be fresh. If the baby does not yet know how to chew, you can use a blender to blend the soup.

Required Products:

• 100 g pollock;
• 1 potato;
• ½ carrot;
• ¼ onion;
• 1 tbsp. rice;
• 600 ml water;
• vegetable oil.

Start cooking:

1. Place the fish in boiling water and cook for 15 minutes.

2. Chop the onion finely, chop the carrots on a fine grater. Cut the potatoes into cubes.

3. Remove the fish from the broth. Rinse the rice and add it to the pan, add the vegetables. Wait for it to boil and cook for 10 minutes.

4. Add potatoes and boil for another 7 minutes. Turn off the fire. Disassemble the fish, separating the meat from the bones. Divide the meat into small pieces and return to the soup. Pour in 1 tsp. vegetable oil.

This soup is suitable for feeding children from a very early age, and adults will also like it. Prepare for your health!

Pollock soup with mushrooms – mushrooms will add a new taste and aroma to fish soup

Ingredients:

• 1 liter of broth
• 250 g carrots
• 250 g potatoes
• 500 g fish fillet (pollock)
• 250 g mushrooms
• 150 g crab meat
• 2 onions
• 1 lemon
• 1 bay leaf
• thyme
• 125 g butter or cream
• dill

Preparation:

Dice the carrots, potatoes and onions and cook with spices in the broth for 20 minutes.

Clean the fish, cut into small pieces, add salt and add lemon juice. Slice the mushrooms. Add the fish and mushrooms to the broth 10 minutes before the end of the cooking time and let it simmer. Add crab and gently stir in remaining lemon juice and cream

Soup with rice and pollock

Compound:

• pollock carcasses without head – 0.5 kg;
• potatoes – 0.4 kg;
• onions – 100 g;
• carrots – 100 g;
• celery root – 100 g;
• refined vegetable oil – 40 ml;
• rice (round grain) – 50 g;
• water – 2 l;
• salt, spices - to taste.

Cooking method:

• Thaw pollock, peel, rinse well and dry.
• Place the carcasses in a saucepan, fill with water and place on the stove. Bringing the water to a boil, cook the fish for 5 minutes over medium heat, skimming off the foam. Continue cooking the fish for 20 minutes, but over low heat with the lid on. 10 minutes before cooking, add salt and spices.
• Remove the fish from the broth and strain the broth. Cut the cooled carcasses into fillets.
• Rinse the rice thoroughly.
• Peel the potatoes and cut into cubes about 1 cm in size.
• Peel the onions, carrots and celery root. Cut them into small cubes. Instead of chopping the carrots and celery root, you can grate them coarsely, this will speed up the process of preparing the soup.
• Heat the oil in a frying pan, add onions, carrots and celery. Fry them until soft.
• Boil the broth and place the potatoes in it. 5 minutes after the broth boils again, add rice to it.
• After cooking the soup for another 10 minutes, add the fried vegetables. When the soup boils again, add the fish fillets.
• Cook the soup for another 5 minutes, remove from the stove.

Fish soup

Ingredients:

• 1 onion
• 3 carrots
• 3 potatoes
• 1 zucchini
• 1 bunch of parsley, smooth
• 2 saffron threads
• 2 tablespoons olive oil
• 1 teaspoon tomato paste
• 1 liter of water
• 1 teaspoon cumin
• salt
• pepper
• 500 g fish, white fish
• 1 bunch coriander leaves

Preparation:

Peel the onions, carrots and potatoes. Finely chop the onion, corn, carrots and potatoes. Wash the zucchini and cut into cubes. Finely chop the parsley. Soak the saffron threads in water.

Heat olive oil in a saucepan and fry the onion. Add vegetables and potatoes. Stir in tomato paste and add water.

Simmer for about 30-40 minutes with the saffron threads, cumin, salt and pepper. Meanwhile, drain the fish and cut into pieces. Remove vegetables from broth and set aside. Add the fish to the broth and cook for about 15-20 minutes. Add the vegetables again and mix everything together. Chop the coriander and sprinkle with vinegar.

How to cook delicious fish soup with barley in a saucepan?

Uncomplicated and very tasty. Thick, rich broth and tender pollock fillet - what could be better for a hearty lunch? If desired, season the fish soup with bay leaf and your favorite spices.

To prepare, take:

• 400 g pollock;
• 150 g pearl barley;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 1 clove of garlic;
• salt;
• vegetable oil.

Step-by-step instruction:

1. Fill the barley with water and set aside.

2. Chop the onion. In the pan in which you will prepare the soup, heat the oil and fry the onion for 2-3 minutes.

3. Cut the carrots into small cubes and add to the onion. Fry, stirring, for another 2-3 minutes. Add the chopped garlic clove and heat for a couple of minutes.

4. Pour in 1.5-2 liters of water and bring it to a boil. Drain the liquid from the pearl barley, rinse it and place it in a saucepan, boil for 10-15 minutes.

5. Cut the potatoes into cubes and add to the soup. Cook for 10 minutes.

Clean the pollock, remove the head, tail, fins and membranes. Rinse and divide into large pieces. Place the fish in the pan and cook for 20, maximum 30 minutes. Add some salt. That's it, you can try!

Fish soup with sweet potatoes, paprika and ginger

Ingredients:

• zucchini
• fast and easy!
• 600 g pollock fillet
• 250 g shrimp
• 3 bell peppers
• 3 potatoes
• 1 leek
• 3 carrots
• 60 g ginger, fresh, chopped
• 1 cup fish stock
• 1 coconut milk
• 2 cloves garlic

Preparation:

Fry the ginger and garlic in a little fat. Pour in coconut milk and bring to a boil. Add peeled and chopped vegetables and salt. Add fish and shrimp, cook for ten minutes over low heat and let sit for a while.

Fish soup Alfredo

Ingredients:

• 300 g fish fillet (e.g. cod, pollock, pollock)
• 5 tablespoons olive oil
• 1 large onion
• 2 cloves garlic
• 1 chili pepper
• 1 fennel tuber
• 1 tablespoon tomato paste
• 1/4 liter white wine
• 1 liter hot water
• 6 sprigs thyme
• 6 juniper berries
• 1 bay leaf
• 1 packet of saffron
• 3 stalks parsley
• 50 g mayonnaise

Preparation:

Finely chop 3 stalks of parsley and thyme. Add vegetables and herbs and seasonings to hot water. Cut the fish fillet into pieces measuring 2 by 2 cm and add to the soup with parsley, saffron and simmer for 12 minutes at low temperature. Serve this fish soup with white bread and garlic mayonnaise.

Pollock Fish Soup - An amazing morning with a light and very spicy soup

Ingredients:

• Pollock fillet – 450 gr.
• Onion – 60 gr.
• Round rice – 100 gr.
• Carrots – 80 gr.
• Celery – 15 gr.
• Fresh parsley – 30 gr.
• Pepper “Peas” – 8 pcs.
• Bay leaf - several pieces.
• Potatoes – 250-300 gr.
• Salt – about 1 teaspoon.

Preparation:

If you have frozen fillet, then you need to defrost it under cool running water.

Cut the fillet into pieces and place in a pan.

Add chopped potatoes there too.

Rice, pre-washed.

Onions and carrots are chopped.

Add potatoes to boiling water and after 5 minutes add vegetables, then rice

Add salt, pepper, bay leaf, and before turning off the heat, add celery and parsley.

Option 5: Pollock soup with champignons and seaweed

Mushrooms and fish in combination with each other give the dish an unusual, very bright taste and aroma. And seaweed will add piquancy to the soup. You should try this dish once to enjoy it forever.

Ingredients:

• 300-400 gr. pollock;
• 100-120 gr. seaweed;
• 250-300 gr. frozen champignons;
• liter of water;
• a pair of onions;
• one or two potatoes;
• any fresh herbs;
• ground black pepper, salt.

How to cook

Pour cold water into a saucepan and place on the stove.

Wash the potatoes thoroughly and cut into small cubes. When the water in the pan boils, add potatoes and your favorite spices.

Rinse the champignons with water and cut into thin slices or random small pieces. Peel the onion and chop it into small cubes with a knife.

Heat vegetable oil in a frying pan. Place the mushrooms and onions on it and fry, stirring constantly, over low heat. The products should acquire a beautiful golden color.

Cut the fish - cut off the head, tail and fins, remove the giblets. Cut the fillet into small pieces.

Open a jar of seaweed, rinse it under running water and cut it into several pieces so that it does not stretch like noodles.

Place the fish and cabbage together in a saucepan with the remaining ingredients until the potatoes are fully cooked. Cook for about 7-8 minutes, then add the mushroom fry and after a minute remove the soup from the stove.

For a more pronounced aroma, steep the soup under a closed lid for 20-30 minutes. After this, pour into plates and garnish each serving with fresh herbs. Bon appetit!

Pollock soup is a nutritious, tasty and very economical dish. In addition, it is considered dietary, because... Its meat is lean and tender. However, there are doubts about whether the former is boiled. Of course, the broth from this representative of cod is not very strong, but it has a subtle sea aroma. If you prepare fish soup from pollock fillets, it is advisable to first boil the heads and tails a little. And then add vegetables and pulp to the strained broth. For a thicker consistency, you can prepare the dish with millet or rice. Next, we suggest looking at a recipe for pollock fish soup with a photo.

Rich pollock carcass soup

This recipe is very easy to prepare and very beneficial for the body. All your household will appreciate this recipe.

Ingredients:

• Pollock carcass with head – about 600 g.
• Potatoes – 250 gr.
• Water from the filter – 2.5 l.
• Onions – 60 gr.
• Medium sized carrots – 100 gr.
• Dried rosemary – a pinch.
• Fresh parsley - 5 sprigs.
• Bay leaf – 4 pcs.
• Pepper – 6 peas.
• Cereals “Perlovka” – 100 gr.
• Salt – ½ tbsp. lie

Preparation:

This soup, like any other fish soup, will benefit from fully cooking the entire fish.

The pearl barley is washed and soaked for several hours. We prepare the fish by cutting off the fins, head and tail. These parts of the fish go into the pan. The fillet is cut into pieces and added to the soup; the foam must be constantly skimmed off.

Add chopped potatoes, onions and carrots (sautéed)

Remove the head, tail and fins from the soup and add pearl barley.

Remove from heat and add herbs.

Adding greens

Pollock soup in a slow cooker according to a special recipe

Cooking in a multicooker solves the problem of tracking the process: after all, this miracle device does almost everything itself. Soup prepared in this way will not boil away, will not be overcooked and will not remain raw. You just need to help the process a little.

Ingredients:

• pollock fillet – 700 gr.;
• chicken broth – 1.5 l;
• onions, carrots - 1 pc.;
• potatoes – 2 pcs.;
• tomato – 1 pc.;
• dill and parsley.

The “zest” of this recipe is that it includes tomatoes, which add sourness, and chicken broth, which makes the fish soup rich. Pollock is a rather bland fish; it will not give a thick richness to the soup. Chicken broth will not spoil the taste of the dish, it will only make it more pronounced and rich. If the broth is prepared using salt and seasonings, then nothing is added to the soup.

Preparation:

• Cut the pollock into pieces, peel the vegetables.
• Set the multicooker to “Frying” mode, add 50 gr. butter and chopped onions and carrots. Fry for 5 minutes.
• Add fish pieces, mix with vegetables, simmer for 10 minutes.
• Pour hot broth into a bowl, add thinly sliced ​​potatoes and diced tomatoes. Set the “Soup” mode.
• When the potatoes are cooked, the pollock soup is ready. Pour into plates, sprinkle with herbs, black pepper, and place a slice of lemon on the plate.

Fish such as pollock are included in diets due to their low fat content. A high amount of protein provides the body with energy, saturates well and at the same time does not give a feeling of heaviness in the stomach.

Leeks for pollock soup - a fragrant and unusual first course

Ingredients:

• Cold water from the filter - 2.5 liters.
• Potatoes - 200 gr.
• Pollock (fillet) – 600 gr.
• Leek – 140 gr.
• Small carrots – 80 gr.
• Green or yellow bell pepper – 80 gr.
• Salt, black pepper and herbs - to taste.

Preparation:

This dish is ideal for those who want to lose weight.

Cut the fillet and cook. After 10 minutes, add pre-chopped potatoes, carrots and bell peppers. At the end of cooking, five minutes before removing from heat, add leeks and other vegetables and spices.

The soup has undeniable benefits and taste only if it is served immediately after removal from the heat.

Fish soup with shrimp

Ingredients:

• 1 tablespoon olive oil
• 1 large onion
• 2 potatoes
• 4 carrots
• 2 parsnips
• 1 liter of water
• 200 g pollock fillet, cod fillet is also possible
• 250 g frozen king prawns
• salt
• pepper
• fresh or frozen dill

Preparation:

Peel the onions, potatoes, carrots and parsnips, peel and cut into pieces.

Heat the oil. Fry the onion in oil for 2 - 3 minutes until it becomes translucent. Add potatoes, carrots and parsnips and fry for another 2 - 3 minutes.

Pour water and cook. Let the soup simmer for about 10 minutes so that the vegetables and potatoes are barely cooked.

Meanwhile, cut the fillets into cubes, not too small, and season with salt and pepper. Rinse frozen shrimp under running water using a sieve, then strain. Cook the soup depending on the size of the diced fish fillets.

Finally, add the shrimp and let them warm through for about 2 minutes. Again, they cannot be cooked for long. Season the soup with salt and pepper, sprinkle with dill.

Ear

Ingredients:

• two heads of onions,
• two medium sized carrots,
• about a kilogram of potatoes,
• kilogram of pollock,
• some finely chopped greens,
• salt, parsley (root)
• two bay leaves.
• Preparation

Preparation:

Boil the pollock head (without gills) in a saucepan. Then remove the head from the water and add the chopped fish fillet. Boil the gutted fish and salt it. Add potatoes, onions and carrots to the soup. Check the readiness of the soup by checking the readiness of the potatoes. Serve with greens and serve.

Fish soup

Ingredients:

• 1 zucchini
• 1 radish
• 2 pollock fillets
• Bell pepper
• leek
• garlic
• ginger

Preparation:

Peel the pollock and cut into pieces. Pour cold water over the fish and bring to a boil. Skim off the foam and cook for 20 minutes.

Peel radishes, bell peppers and zucchini and cut into slices. Add to broth. Cut the leek into thin rings. Add to soup. Grind the ginger and garlic and add to the soup. Add salt and pepper and cook for 5 minutes.

With rice

With rice, pollock fish soup will become more satisfying, higher in calories, but will remain hypoallergenic. And since this is an option for adults, the soup will be richer and a little fattier.

For 4 servings:

• Gutted pollock without head – 800 grams;
• Fish broth – 2.5 l;
• Rice – 0.5 cups;
• Potatoes – 2 pieces;
• Carrots – 1 piece;
• Onion – 1 piece;
• Vegetable oil for frying – 1 tbsp;
• Salt, herbs, allspice and peas, bay leaf - to taste.

Important! You can use any rice depending on what kind of soup you want. If you use Krasnodar round grain, the soup will turn out thicker, like kulesh; long-grain type of Indica variety - rice will not boil, will not stick together, will not expand

Preparation:

1. Rinse the rice, add water and leave for 30 minutes.
2. Wash and peel the vegetables.
3. Wash pollock, remove fins, cut into pieces.
4. Cut the potatoes into cubes, onions into semicircles.
5. Grate the carrots on a fine grater.
6. Wash the greens and chop finely.

Preparation time: 40 minutes.

Preparation:

1. Take a thick-bottomed pan with a capacity of at least 3.5 liters. Add oil, fry onions and carrots.
2. Pour over the roast, add pollock, bring to a boil, skim off the foam, add peppercorns and bay leaves, add salt and leave to simmer for 20 minutes.
3. Add potatoes and rice, cook over low heat until tender.
4. Add greens, turn off heat.

Cooking time: 40 minutes.

KBJU dishes: 1296.2 / 146.5 / 42.7 / 81.5

KBJU 1 serving: 324.1 / 36.6 / 10.7 / 20.4