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Canned fish soup with pearl barley

Canned Fish Soup with Barley

A simple, hearty, and filling fish soup with barley. Recipes like this are lifesavers when you're short on time. It's a delicious, satisfying soup — a family favorite :)

znlena

Recipe author

Composition / ingredients

Servings:

Canned sardines

Potatoes

Carrot

Onion

Pearl barley

0.5

Peppercorns

Bay leaf

Sea salt

1.5

Vegetable oil

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 23 % 3 g

Fats 15 % 2 g

Carbohydrates 62 % 8 g

57 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

The ingredients couldn't be simpler or more affordable. I planned to make this soup in the evening after work, so that morning I rinsed the barley and set it to soak.
Step 2:

By evening the barley had swelled up nicely. Put a pot of water on the stove, salt it, and bring it to a boil. Add the barley and turn the heat to medium. Let it cook while you prep the vegetables.
Step 3:

Peel the potatoes and cut them into cubes — or strips, whichever you prefer. Rinse them right away under running water to wash off the excess starch, then add them to the pot.
Step 4:

Now peel the onion and carrot. Chop them and sauté in vegetable oil.
Step 5:

Don't waste any time — while the onion and carrot cook, break the fish into pieces. I used canned fish packed in its own juices with a little oil, and I pour all that liquid into the soup along with the fish.
Step 6:

Add the sautéed onion and carrot at the same time as the canned fish, along with the peppercorns and bay leaf. Cook for about five minutes. Taste and add more salt if needed.
Step 7:

This soup is best served hot. My husband loves it with a spoonful of sour cream, but I think it's just as good on its own. Enjoy!