Canned mackerel fish soup

Step-by-step cooking

1. Step 1:

   

   How to cook fish soup from canned mackerel? Prepare the products. Take the mackerel in its own juice, without oil, so that the soup does not come out very greasy. Pre-wash the vegetables. Rice is suitable for any variety — round, long, and steamed.

2. Step 2:

   

   Peel and cut the potatoes into strips, then rinse again to remove excess starch from the vegetable. Put the potatoes in a saucepan, fill it with cold filtered water. Put it on the fire. Bring the water to a boil, reduce the heat and leave the potatoes to cook for 10 minutes.

3. Step 3:

   

   Peel and grate the carrots on a coarse grater. Or cut it into cubes, straws, as you like.

4. Step 4:

   

   Peel the onion and finely chop it with a knife.

5. Step 5:

   

   Prepare a roast for the soup. How to make a roast? Pour vegetable oil into the pan. Put it on the fire. Put grated carrots and chopped onions in a frying pan. Fry the vegetables over medium heat, stirring occasionally with a spatula, until the carrots are soft and the onions are transparent.

7. Step 6:

   

   Rice (I have long grain) rinse thoroughly, repeatedly changing the water.

8. Step 7:

   

   Throw the grits into a saucepan with potatoes, stir, let the water boil again. Then reduce the heat to medium and cook for about 10 minutes.

9. Step 8:

   

   Then put the vegetable roast in a saucepan with potatoes and rice. Stir and boil the soup for about 5 more minutes. Open a jar of canned fish, mash the mackerel with a fork along with the marinade, leaving some of the pieces intact.

10. Step 9:

    

    Put the canned fish in the soup. Stir, add salt to taste (keep in mind that the canned food also contains salt), black pepper and bay leaf. Let the soup boil and keep it on the fire for another 5 minutes. Turn off the heat and leave the soup to brew under the lid. Serve the canned mackerel soup to the table, sprinkling it with herbs. Bon appetit!