If you accidentally stumble upon a can of canned fish in the kitchen and don’t know where to attach it, cook a quick soup.
Canned fish soup is a dish that anyone, even a novice cook, can handle, but most importantly, everything you need to cook it will always be in the kitchen. Moreover, choosing different canned food, you get completely new tastes.
Ingredients:
- 1 can of fish
- 3 potatoes
- 1 bulb
- 1 carrot
- 3 tablespoons of rice
- 2 liters of water
- 2 bay leaves
- greenery
- vegetable oil
- ground black pepper
- salt
Cooking
Peel vegetables. Cut potatoes into small pieces, carrots into strips, and onions into small cubes.
Fry the onion in vegetable oil until golden brown, add the carrots and fry until soft.
Dip the potatoes in boiling water, after 5 minutes add the washed rice, and after another 5 minutes add the vegetable fry and bay leaf.
Disassemble the canned fish into small pieces and, together with the filling, add to the soup 5 minutes before readiness, adding salt to taste.
When serving canned fish soup, season with black pepper and chopped herbs.
On a note
Choose any canned food for soup – fish in oil, in its own juice, in tomato, but remember, the tastier the canned food, the tastier the soup will be.
If you wish, you can replace rice with millet or small pasta and expand the vegetable set by adding bell peppers, green peas or green beans.
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