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Canned fish soup, recipes with photos

Cooking soups usually takes a lot of time. Still would! Only one broth is worth at least 1 hour. Although if the broth is boiled from chicken, then it goes faster. However, there are more reactive ways to cook soup. Canned fish soup is one of those.

For its preparation you need 25-30 minutes. You can spend more time only if you decide to cook for the first time.

Ingredients for canned fish soup:


Pour 1 liter of water into the pan and turn on the fire.

Peel carrots, wash, grate.

Heat oil in a frying pan and put grated carrot in it.

Put the carrot in the pot.

Note. The carrot is the first to go to the pan so that it is soft in the finished soup. If you like it to be moderately hard, then put it in the soup at the very end.

Peel the potatoes, wash them and cut them into medium cubes.

Put in a saucepan, salt.

Note. It is necessary to salt about 2 times less than you usually used to, because salted food will also add canned food.

Open a jar of sardines.

When the potatoes are cooked, put the canned food in the soup.

Note. You can pre-sardine smash into several pieces, or even mash with a fork. But even if you put them all together, then while stirring the soup, they will still fall apart into pieces, so that you can avoid performing unnecessary actions.

Boil fish soup for another 1-2 minutes, add black pepper, bay leaf and turn off the heat.

When serving, sprinkle soup with canned fish with any greens, but this dish is especially well combined with green onions.

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