Canned tuna soup
A tasty, rich, aromatic, and hearty soup! Soup made with canned fish is just the thing for when you need to make lunch or dinner for the whole family in a hurry, with no time to fuss over meat. Canned tuna soup is not only fast but also tasty, wholesome, and nourishing. It's very simple and quick to make — a recipe even a beginner cook will love. It's budget-friendly too, since all the ingredients are quite cheap. But it's best to make this soup right before serving — once reheated, it isn't as good as freshly made.
Cooking method
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Step 1:
Let's gather the ingredients for the canned tuna soup from the list. Wash and peel the potatoes and cut them into small cubes or sticks, however you like. It's a good idea to rinse the cut potatoes again to wash off the starch. Put the potatoes in a pot, cover with water, and set it on the heat.
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Step 2:
Wash, peel, and grate the carrot on the coarse side of a grater. You can cut the carrot into thin strips, cubes, or any shapes, but keep in mind that cut carrot takes longer to cook than grated, so add it to the soup at the same time as the potatoes.
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Step 3:
Peel and finely chop the onion. Add it to the pot with the rest of the vegetables.
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Step 4:
To make the soup richer and heartier, it's best to add a grain. Rice goes wonderfully with canned fish — use long-grain or parboiled rice for the soup so it doesn't turn to mush as it cooks.
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Step 5:
Rinse the rice thoroughly, changing the water several times until it runs clear — you want to wash off as much starch as possible so it doesn't cloud the broth. Add the rice to the pot with the vegetables. Cook until the rice and vegetables are nearly done; you can judge by taste. Cook for about 25 minutes.
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Step 6:
Mash the canned fish into small pieces with a fork. Add the canned tuna to the pot of soup along with the liquid left in the can. Season with salt to taste. You can skip spices like black peppercorns and bay leaf, since they're usually already in canned fish. Cook over medium heat for another 5 minutes. Turn off the heat.
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Step 7:
Let the soup rest, covered, then serve it with fresh bread and herbs if you like. Enjoy!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in their skins - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Parboiled rice - 123 kcal/100g
- Tuna canned in its own juice - 96 kcal/100g
