Canned sardine fish soup

Simple, delicious, in a hurry, for every day! Canned sardine fish soup will be an ideal option for those who are in a hurry, but at the same time want to have a delicious meal. You will cook it in 30 minutes, even less. It can be varied at will by adding other cereals, vegetables, herbs, spices!

Julia M.

Recipe author

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Composition / ingredients

servings:

Canned sardines

150

Potatoes

Carrots

Onion

Tomato juice

150

Water

Vegetable oil

Fig

Salt

to taste

Spices dry

to taste

Greenery

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

36 kcal

GI: 75 / 25 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to cook fish soup from canned sardines? Prepare the necessary ingredients for this. Sardines can be taken both in oil and in tomato sauce. I take sardines in tomato sauce so that the soup has a rich tomato flavor.
Step 2:
Pour the required amount of water into the soup pot, put it on the fire and bring to a boil. Peel the potatoes, rinse them from dirt and cut into pieces. Rinse the rice in cold water. Add chopped potatoes and washed rice to boiling water. Leave to cook for 15 minutes.
Step 3:
Peel the onion and carrot separately. Finely chop the onion. Carrots can be grated or cut into large pieces.
Step 4:
Pour a little vegetable oil into the pan and fry the onion and carrot for 2-3 minutes.
Step 5:
Then pour tomato juice into the pan with the vegetables. Fry the vegetables in the juice for a minute.
Step 6:
Put the finished roast in a saucepan with soup. Add sardines. Add a little salt and spices to the pan. As a spice, I limited myself to ground pepper. Boil everything together for another 5 minutes. Rice and potatoes should become soft.
Step 7:
Fish soup is ready! Remove the pan from the heat, pour the soup on plates and serve to the table. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

Rice, if desired, can be replaced with any other cereal. But take into account the peculiarities of cooking various cereals! The cooking time can change both in a smaller and in a larger direction. Some of the cereals require pre-soaking.