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Canned Fish Soup with Millet

This soup is definitely one to keep in your back pocket. Canned fish soup with millet is a great idea for lunch when you're short on time. It comes together quickly, uses a handful of budget-friendly ingredients, and — best of all — couldn't be simpler to make.

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Fishy canned soup with millet
Fishy canned soup with millet Fishy canned soup with millet
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 29 % 2 g
Fats 29 % 2 g
Carbohydrates 43 % 3 g
35 kcal
GI: 67 / 0 / 33
  • Here's how to make canned fish soup with millet — a great everyday option. Change up the kind of canned fish and the grain each time, and the soup turns out a little different every time. You can swap the millet for rice or semolina, for instance, and it'll still be delicious. Canned tuna, saury, or sardines all work as a base; this time I used canned pink salmon packed in its own juices, with no added oil. So let's get started: 1. Rinse the millet several times under running water, drain it, and let it dry. Add the rinsed grain to a pot of water, bring it to a boil, salt it lightly, and cook over medium heat until half done. 2. Peel, wash, and chop the carrot and onion. If you like, cut the carrot into decorative shapes — it makes the soup look bright and fun, and kids will love it. 3. Lightly sauté the onion and carrot in vegetable oil. If your canned fish already has oil, you can skip this step so the soup doesn't turn out too greasy. Add the onion and carrot to the pot with the millet. 4. Add the diced potatoes. Season again with salt and pepper to taste if needed (taste for salt). Cook another 10–15 minutes over medium heat. 5. Open the canned fish, remove the spine and any large bones (mash the fish if you like; I prefer to leave chunks), and add the fish to the pot, juices and all. 6. For a pleasant, fragrant finish, add a bay leaf and two or three allspice berries. Lower the heat and cook the soup until the potatoes are fully tender. Stir in fresh herbs just before serving — dill and parsley pair best with fish. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Millet groats - 335  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Fresh frozen soup greens in a package - 41  kcal/100g
  • Greenery - 41  kcal/100g
  • Allspice - 263  kcal/100g
  • Canned pink salmon - 136  kcal/100g

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