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Fast and tasty
Canned saury soup is fast and delicious

Canned Saury Fish Soup (Quick and Easy)

Fragrant, tasty, light, and quick — perfect for any day! This soup with canned fish is a simple, fast, and very tasty first course you can make in 30 minutes. You can use any canned fish you like.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Saury

150

Potatoes

Onion

Carrot

Tomato

Water

1.5

Bay leaf

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

31 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make a quick, easy soup with canned saury? Get the ingredients ready. We'll use canned saury — one can is enough. Peel the potatoes ahead of time and rinse them under running water.
Step 2:

Pour water into a pot, set it over the heat, and bring it to a boil. Cut the peeled potatoes into small pieces and add them to the boiling water.
Step 3:

Peel and rinse the onion and carrot. Score the onion a little and add it whole to the pot with the potatoes. Cook for about 15 minutes. Then add the chopped carrot — cut it into rounds, sticks, or cubes — and cook for another 5 minutes.
Step 4:

Meanwhile, wash the tomato, cut it in half, and grate it, discarding the skin. Add the tomato pulp to the pot.
Step 5:

Put the saury on a plate and remove the bones — though if they don't bother you, you can leave them in, as they're quite soft. Add the fish to the soup. Salt to taste, keeping in mind that the canned fish already contains some salt.
Step 6:

Add the bay leaf and cook for another 5–10 minutes. The canned saury soup is ready. Ladle it into bowls and serve hot. Enjoy!

Important: whether or not the recipe gives an amount of water, it's best to go by your own preference (thicker or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potatoes, grains, and so on belong in the soup may not match yours. In practice, if you're making it for the first time, don't cook a whole pot at once — make a tasting batch for one or two people. Scale all the ingredients down to 1–2 servings, and figure on anywhere from about 1 cup of water per serving (for a very thick soup) up to 1.5–2 cups (for a thinner one). Remember that some liquid boils off as it cooks. After tasting a small batch, you can adjust both the liquid and the proportions to your taste. After that, like most experienced cooks, you'll be able to add the water and ingredients by eye.
It's best to cook with filtered or bottled water that has a neutral taste. Tap water can give the dish an unpleasant, characteristic aftertaste.