Kitchen appliances and utensils:
- pan with a thick bottom and with a lid;
- teapot;
- cutting board;
- knife;
- grater;
- capacity for chopped potatoes;
- cooking vane;
- stirring spoon with a long handle;
- fork;
- ladle.
Ingredients
| Name | amount |
| Water | 3 l |
| Canned saury, in oil or natural | 250 g |
| Medium potato | 4-5 pcs. |
| Bulb, large | 1 PC. |
| Medium Carrot | 1 PC. |
| Bay leaf | 2 pcs. |
| Black pepper peas | 7-10 pcs. |
| Ground black pepper | pinch |
| Salt | taste |
| Vegetable oil | 50-60 ml |
| Greenery | several branches |
Step cooking
Did you know? The originality of the recipe is the extreme simplicity of cooking the soup. For frying vegetables, do not use a pan, the whole process goes in a pan. The best option for busy housewives and men (less wash). To prepare, take a large jar of canned saury (250 g), otherwise, the taste of the soup will not be saturated enough.
- Wash and peel the potatoes (4-5 pcs.), Carrots (1 pc.), Onions (1 pc.).
- Cut the onion into small cubes (6-7 mm). The onion will fry faster if you remember a little chopped cubes with your hands (until slightly soft).
- Cut the potatoes into cubes (approximately 1 cm per 1 cm). Put chopped potatoes in a bowl of water so that it does not darken.
- Coarsely grate the carrots. Finely chop the greens (a few twigs of dill and the same amount of parsley).
- Pour 3 liters of water into the kettle, set to boil. Place a pot with a thick bottom on a large fire.
- Pour 50-60 ml of vegetable oil, after 2-3 minutes, reduce heat. Pour diced onions into the pan, fry with constant stirring until golden brown.
- Add the grated carrots to the fried onions, fry them for 2-3 minutes, gently stirring all the time.
- Pour the boiled water (3 l) into the pan for frying, mix.
- Drain the water from the potato cubes, pour the potatoes into the pan, mix.
- Add bay leaf (2 pcs.), Black pepper with peas (7-10 pcs.) To the soup.
- Salt the soup a little, do not forget that canned fish are quite salty. Cook the soup for 10-15 minutes, until the potatoes are half ready (a cube of potatoes is not very easily pierced with a knife).
- Open canned fish (1 can per 250 g), divide the pieces of fish directly in the bank using a fork into small parts.
- Put the fish together with the fill in the soup, mix.
- Boil the soup on low heat until the potatoes are ready for another 10-12 minutes.
- When serving, add a little ground black pepper to each plate, sprinkle with herbs.
If you want a brighter, more saturated fish taste, double the number of fish, take two instead of one can. If you wish, you can add to each plate 5-6 grams of homemade butter (not in the list of ingredients), which emphasizes the taste of fish.
Video recipe
After watching the story about cooking saury soup, you will get a charge of good mood and you can easily prepare a delicious first course:
Cured saury fish soup is one of the light and hearty first courses. With a relatively low calorie content, it saturates well. The use of soups is beneficial for the stomach and digestive tract, has a positive effect on the fluid balance in the body, saturates with vitamins and minerals. Soups are extremely useful for diet and baby food. Tell me, do you know any unusual, original version of canned saury fish soup?
Other Soup Recipes
Pike ear
Borsch with garlic donuts
Soup with canned beans and potatoes
Canned fish soup
Trout head and tail ear
Borsch with garlic donuts
Soup with canned beans and potatoes
Canned fish soup
Trout head and tail ear
Enjoy your meal!