Add potatoes, fillets and rice to boiling water. Cook for 15-20 minutes.
Peel and wash the carrots and onions. Cut the onion into cubes. Grate the carrots on a coarse grater. Preheat a frying pan, pour 3-4 tablespoons of vegetable oil. Fry, stirring, over medium heat for 3-4 minutes. Add flour to the vegetables to taste. Stir quickly.
Put the roasting and peas in the soup. Season with salt and pepper, add bay leaf. Cover with a lid and cook the soup on very low heat for 5-7 minutes. Add the greens.