Of all the variety of fish dishes, canned saury soup in oil is the easiest and fastest to prepare. It doesn't need a lot of varied and expensive ingredients. And even a novice cook can cook this light and tasty soup. There are a lot of cooking options for this dish.
It is necessary
-
- canned food "Saira in oil";
- 4-6 medium potatoes;
- bow - 1 small head;
- rice - 150-200 g;
- vermicelli;
- salt
- pepper
- Bay leaf;
- parsley or dill.
Instructions
Step 1
Rinse and peel potatoes, onions and carrots thoroughly. Rinse the rice well under running water. Cut the peeled potatoes into cubes and place in a pot of water that was previously put on the fire.
Step 2
After the water boils, add the rice to the potatoes. Stir, wait for the water to boil again, stir again and reduce heat. Cover and cook for 10-15 minutes, stirring occasionally.
Step 3
Open the can of fish. Remember canned saury with a fork or cut with a knife to make the pieces small.
Step 4
Finely chop the onion and fry over low heat until golden brown.
Step 5
Gently transfer the saury from the jar to the pan, it is better to do this with a spoon so as not to splash the boiling water. Add the sautéed onions. Mix everything. Add salt and black pepper to taste. You can also add bay leaves and a few black peppercorns. Leave to simmer for another 10-15 minutes until the rice is done.
Step 6
Place the dried herbs in the soup a few minutes before cooking. Fresh herbs should be added to plates before serving.
Step 7
You can make saury soup in a slightly different way.
After opening a jar of canned fish, drain the liquid from it into a pot of boiling water. Season with salt and add chopped potatoes.
Step 8
After boiling again, add chopped onions (not fried).
Step 9
After 5 minutes, throw a handful of noodles into the soup. Cook for a few more minutes, depending on how quickly the noodles are cooked.
Step 10
Knead the pieces of saury, but not hard. Add it to the soup along with dried herbs, mix well. Turn off the stove and leave the pan on it for 3 minutes. Then remove the soup from the stove so that the vermicelli does not boil over.
