Kitchen appliances and utensils:
- pan with a lid;
- pan;
- knife;
- cutting board;
- grater;
- skimmer;
- can-opener.
Ingredients
| Name | amount |
| Water | 2 l |
| Medium potato | 4-5 pcs. |
| Turnip onion | 1 PC. |
| Medium Carrot | 1 PC. |
| White rice | 100 g |
| Canned fish in oil | 1 can |
| Vegetable oil | 50-60 ml |
| Bay leaf | 1-2 pcs. |
| Salt | taste |
| Black pepper | pinch |
| Greenery | taste |
Step cooking
Soup base
- Put a pot with 2 liters of water on the fire.
- While the water is boiling, wash and peel the potatoes. Cut the potatoes (4-5 pcs.) Into small pieces (plastics, cubes).
- Rinse the rice (100 g) until clean. Pour chopped potatoes and washed rice into boiling water. Add bay leaf (1-2 pcs.).
- Cook rice and potatoes until cooked (it is approximately the same). Check rice and potatoes for preparedness. To do this, take a spoon with a few slices of potatoes and a little rice. Try the rice, pierce the potatoes with the tip of a knife. Finished pieces are pierced very easily. Or wait for the potatoes to cool slightly and just try.
While the base for the fish soup will be cooked, try to fry the onions and carrots.
Grill
- Wash and peel the carrots (1 pc.) And onion (1 pc.) Well. Grind carrots on a coarse grater. Slice the onion into small cubes (3-4 mm).
- Put the pan on the fire, pour vegetable oil (50-60 ml), warm well. Put chopped onions in a pan, fry until transparent, do not forget to mix.
- Add the grated carrots to the onion pan, fry them a little (3-4 minutes), stirring the mixture to evenly fry the carrots.
Final stage
- Remove the bay leaf from the soup.
- Open 1 can of canned fish in oil (saury, tuna, sardines). Grind large pieces of fish. Put the canned food in a boiling soup, mix, let it boil for 3-4 minutes.
- Put vegetable frying in the soup, mix. In the process of cooking, do not forget to remove the foam from the soup with a slotted spoon (with holes).
- Add a pinch of ground black pepper or a mixture of peppers to the soup. Try the soup for salt. If necessary, add a little salt.
- Add finely chopped dill greens (bunch) to the soup, previously well washed. Let the soup brew for a few minutes (3-5 minutes).
- Pour the soup into plates. You can serve.
Did you know?Salt the soup gradually - note that canned fish are quite salty, and do not immediately give the salt contained in the fish to the soup. For this reason, it is better to salt the dish in several stages. We draw your attention to the fact that the severity of the taste of the dish depends on the type of fish in canned food: soup with saury has a more delicate and soft aroma than with sardine.
Video recipe
A skilled housewife will clearly show how to cook "quick" fish soup from canned food. Repeating what you saw, you can easily cook this first dish:
The first dish of canned fish is, of course, a simplified version of the soup. However, in this case, the body will receive the necessary beneficial substances contained in the fish. After all, a well-composed menu necessarily includes the use of fish or fish dishes at least once or twice a week. Do you know the original simple recipes for making fish soup? Share them in the comments.
Other Soup Recipes
Trout head and tail ear
Finnish red fish soup
Borsch with beef
Red borsch without cabbage
Pumpkin Cream Soup
Finnish red fish soup
Borsch with beef
Red borsch without cabbage
Pumpkin Cream Soup
Enjoy your meal!
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