Canned fish soup with millet

Now you will learn how to cook canned fish soup with millet. This is a great option for every day. And if you change the variety of canned fish and cereals every time, then the soup will turn out every time in a new way.

Millet can be replaced with rice or semolina, for example, it will also be delicious. Canned tuna, saury or sardine can be used as a base. This time I used canned pink salmon in my own juice without adding oil to make fish soup.

So, let's start cooking canned fish soup with millet:

1. We wash the millet several times under running water, drain the water and dry it. We send the washed grits to a saucepan with water, bring to a boil, salt a little and cook the millet over medium heat until half cooked.

2. Peel, wash and chop carrots with onions. Carrots, if desired, can be cut figuratively, as the soup will look bright and unusual, children will eat it with great pleasure.

3. Fry onions and carrots a little in vegetable oil. If you have canned fish with the addition of oil, then you can skip this step so that the soup does not turn out too greasy. We shift the onion and carrot into a pan with millet.

4. We also send diced potatoes there. Once again, if desired, salt and pepper to taste (try for salt). Cook for another 10-15 minutes on medium heat.

5. We open the canned fish, remove the ridges and large bones from the fish (if desired, mash the fish, I like to come across pieces of fish) and put the fish in a saucepan directly with the liquid.

6. To give the soup a pleasant spicy flavor, add one bay leaf and two or three peas of allspice to it with the final touch. Reduce the heat and cook our canned fish soup with millet until the potatoes are fully cooked.

Before serving, you can add fresh herbs to the soup. Dill and parsley greens are best combined with fish.

Bon appetit!