Today in the store you can buy anything at affordable prices - meat, chicken, fresh fish. Therefore, canned fish are not held in high esteem. But they remain as tasty as before. And chemistry with soy is not put in them, unlike canned meat. Canned fish soup comes from the 80s and 90s, in those days canned fish was considered almost a delicacy and they tried to feed the whole family, which means they were added to various dishes as a constituent ingredient.
It is necessary
- - dill;
- - laurel leaves - 5 pcs;
- - salt;
- - small onion - 1 pc;
- - medium potatoes - 5 pcs;
- - canned fish - 1 can (250 g);
- - water - 2 liters.
Instructions
Step 1
Chop the onion finely. Put a pot of water on the fire, let it boil and add the onions. Cover the saucepan with a lid, reduce heat to low. You can grate the carrots into the pot if you like.
Step 2
While the onion is boiling, peel and wash the potatoes, cut into small cubes. Place the potatoes in a saucepan.
Step 3
Turn the heat up to maximum, when the water boils, turn it down to the minimum. Cook the potatoes until tender, about 12 minutes.
Step 4
You can add millet, rice or noodles to the soup, then the dish will be more satisfying. Break the fish in the jar with a fork as best you can. As a result, you should get small pieces. Choose hard, large bones from the fish. Add fish pieces to broth.
Step 5
Put bay leaf, salt. Cook for a minute, turn off the heat and let the soup stand for 5 minutes. When serving canned fish soup to the table, add finely chopped dill to a plate.
