A simple soup made from canned fish will be transformed in an instant by adding one “secret” ingredient to it – spinach. It is the spinach that will give the soup a beautiful emerald color, add a pleasant touch to the taste and make the first course not only tasty but also healthy!

Summary

Ingredients

• Canned sardine (saury) in oil – 230 g
• Spinach (fresh or frozen) – 120 g
• Potatoes – 300 g
• Carrots – 1 pc.
• Bulb onions – 1 pc.
• Sunflower oil – 30 ml
• Bay leaf – 1 pc.
• Green onion – several feathers
• Fresh parsley – 3-4 sprigs
• Salt to taste
• Ground black pepper – to taste
• Water – 1.3 l

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Instructions

1. Peel and dice the potatoes.
2. Transfer the potatoes to a saucepan, cover with water and bring to a boil. Reduce heat and simmer for 15-20 minutes, until soft.
3. Peel the onions. Cut the peeled carrots and onions into small cubes.
4. Heat the sunflower oil in a skillet and sauté the onions and carrots over medium heat, stirring occasionally, for about 4 minutes.
5. Drain the oil from the canned fish, slightly mash the fish with a fork, but not into gruel, but so that whole pieces remain.
6. When the potatoes are done, add salt.
7. Then lay out the fish.

   

8. And add the spinach immediately. I used frozen spinach, if using fresh spinach, rinse, and chop finely.
9. After the spinach, transfer the vegetable frying to the soup.

   

10. Bring the soup to a boil and cook for about 5 minutes.
11. Rinse green onions and parsley and chop.
12. Transfer the herbs to the finished soup, add the bay leaf, and add black pepper to taste.

Enjoy your meal!