Canned Fish Soup with Peas

by Editorial Staff

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.

Cook: 20 minutes

Servings: 6


  • 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:


  1. Peel, wash, and dice the potatoes.
  2. Boil 2.5 liters of water. Add potatoes. Cook for 10 minutes.
  3. Peel and wash carrots and onions. Finely dice the onion. Grate carrots on a coarse grater.
  4. Preheat a frying pan. Pour vegetable (butter) oil. Place prepared carrots and onions. Fry, stirring occasionally, over medium heat for 2-4 minutes.
  5. Open a jar of canned fish.
  6. Open a jar of canned peas.
  7. 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.
  8. 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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