Tomato soup with seafood and rice - Read useful advice

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You will need
  • - 2 liters of fish broth;
  • - 2 onions;
  • - The packaging of seafood cocktail;
  • - 600 g tomatoes in their own juice;
  • - 3 tbsp. l olive oil;
  • - 100 rice;
  • - 2 tbsp. l soy sauce;
  • - 1 lemon;
  • - 2 pieces of potatoes;
  • - greenery.
Instructions
1
Peeled potatoes cut into thin strips. Onion cut into thin half-rings. Figure rinse with warm water.
2
In a saucepan pour the fish broth and bring it to a boil. In Fig add broth, and after 10 minutes add the potatoes.
3
In a saucepan, pour the olive oil and preheat it. Fry the onions until golden brown. Add the seafood cocktail, cover and simmer for 5 minutes.
4
Canned tomatoes peel and chop. Add them to the skillet. Seafood, onions and tomatoes cook for 5-6 minutes, stirring constantly. Add 3-4 tablespoons of tomato juice, soy sauce, lemon juice and spices to taste. All the mix.
5
In a pan with rice and potatoes, place a mixture of vegetables and seafood. Bring the soup to a boil.
6
In a saucepan with the finished soup, add chopped greens. Give the soup infuse for 15-20 minutes and serve. Garnish with a thin slice of lemon dish and add the garlic.
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