Universal soup for lunch. Cheap and cheerful, and most importantly fast. And the soup with canned fish is delicious, original, and looks great on a dinner plate.
Summary
| Cook Time | 20 minutes |
| Total Time | 20 minutes |
| Course | Soup |
| Servings (Default: 6) |
Ingredients
Ingredients- Canned fish in its own juice – 1 can (240 g)
- Canned peas – 200 g
- Potatoes – 2-3 pcs.
- Carrots – 1 pc.
- Bulb onions – 1 pc.
- Greens to taste
- Vegetable oil – 3 tbsp
- of butter – 3 tbsp
- Bay leaf – 1 pc.
- Black pepper – to taste
- Salt to taste
How to make canned fish soup:
Print Recipe
Pin Recipe Instructions
- Peel, wash, and dice the potatoes.
- Boil 2.5 liters of water. Add potatoes. Cook for 10 minutes.
- Peel and wash carrots and onions. Finely dice the onion. Grate carrots on a coarse grater.
- Preheat a frying pan. Pour vegetable (butter) oil. Place prepared carrots and onions. Fry, stirring occasionally, over medium heat for 2-4 minutes.
- Open a jar of canned fish.
- Open a jar of canned peas.
- Put canned fish (along with liquid), canned peas (you also need to add 3-4 tablespoons of liquid from a jar of peas), and fry in a saucepan for almost finished potatoes. Season with salt and pepper to taste. Add bay leaf. You can add peppercorns.
- When the soup comes to a boil, reduce the heat and cook the soup with canned fish and peas until the potatoes are cooked for about 5-7 minutes.
Enjoy your meal!
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