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Quick soup from canned fish. Cooking video
Even those who strive to adhere to the principles of healthy eating may face a lack of time to prepare a full meal. In this case, a quick soup made from canned fish will be an excellent solution, which will allow you to make a delicious first course in just a few minutes.
What you need to make canned fish soup
Canned fish is a popular product that you can buy at any store, and as a rule, you can always find a jar or two of canned fish in any refrigerator. The zealous housewives use canned fish as a lifesaver. This is a great appetizer that can be served as a stand-alone dish with or without a side dish, as well as a delicious salad. If you need to whip up a soup, a can of canned fish is a great base for it. To prepare such a soup, you will need any canned fish in natural juice. Canned tuna, saury or sardines are perfect for this, but fish soup made from red fish – pink salmon or salmon – is especially tasty. For soup for three or four people, one can of canned fish will be enough. In addition, for 1 liter of water you will need:
– potatoes – 3 pcs. medium size; – onions – 1 pc.; – millet – 2 tablespoons; – carrots – 1 pc.; – tomato – 1 pc.; – black peppercorns – 5 pcs.; – bay leaves – 2 pcs.; – fresh herbs; – salt.
How to make canned fish soup
Peel potatoes, onions and carrots. Dip the tomato in boiling water and then remove the skin from it, it should come off easily. Cut it into wedges. Rinse millet in running water. Pour water into a saucepan, boil it and add millet, onion and carrots, cut into several pieces. Simmer for 10 minutes over low heat, then toss the chopped potatoes into the water.
Please note that tomatoes should be placed in the broth only after the potatoes are cooked and fully cooked, since tomato juice significantly slows down the process of cooking potatoes, and it may remain damp
When the potatoes are ready, toss the chopped tomato, bay leaf, and peppercorns into the pot. Increase the heat and put the canned fish in it – the entire contents of the can: both fish and liquid. Stir the contents of the saucepan gently so that the tender pieces of fish do not fall apart and remain intact. Taste the broth with salt and add salt if necessary. When the water boils, reduce the heat to low and continue cooking the soup for another 10 minutes.