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Canned sardine fish soup

Fish soup with canned sardines

Simple, tasty, quick, and great for any day! Fish soup made with canned sardines is the perfect choice when you're short on time but still want a satisfying meal. You can have it on the table in 30 minutes, maybe less, and it's easy to vary — toss in different grains, vegetables, herbs, or spices.

Julia M.

Recipe author

Composition / ingredients

Servings:

Canned sardines

150

Potatoes

Carrots

Onion

Tomato juice

150

Water

Vegetable oil

Rice

Salt

Dry spices

Fresh herbs

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

36 kcal

GI: 75 / 25 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make fish soup from canned sardines? Gather your ingredients. The sardines can be packed in oil or in tomato sauce. I use the ones in tomato sauce so the soup has a rich tomato flavor.
Step 2:

Pour the water into the soup pot, set it over heat, and bring to a boil. Peel and rinse the potatoes and cut them into pieces. Rinse the rice in cold water. Add the chopped potatoes and rinsed rice to the boiling water and let them cook for about 15 minutes.
Step 3:

Separately, peel the onion and carrot. Finely chop the onion. The carrot can be grated or cut into large pieces.
Step 4:

Pour a little vegetable oil into a skillet and saute the onion and carrot for 2 to 3 minutes.
Step 5:

Then pour the tomato juice into the skillet with the vegetables and cook them in the juice for a minute.
Step 6:

Add the finished saute to the soup pot, then stir in the sardines. Add a little salt and some spices — I used just ground pepper. Simmer everything together for another 5 minutes, until the rice and potatoes are soft.
Step 7:

The fish soup is ready! Take the pot off the heat, ladle the soup into bowls, and serve. Enjoy!

Important! Whether or not the recipe specifies how much water to use, it's best to go by your own preference (thick soup versus brothy), the size of your pot, and the ingredients you've chosen. Keep in mind that the author's idea of how much meat, potato, grain, and so on belongs in the soup may differ from yours. In practice, if it's your first time, don't cook a whole pot at once. Make a taster batch for one or two people: scale all the ingredients down to 1-2 servings and figure the water at roughly one cup 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. Once you've tasted that small batch, you can adjust both the amount of liquid and the proportions to your taste. After that — like most experienced cooks — you'll be able to add water and ingredients by eye.
You can swap the rice for any other grain if you like, but mind how each one cooks! The cooking time can go up or down, and some grains need to be soaked first.