Canned fish soup with pink salmon

Do you want an economical and hearty fish soup? Cook with canned pink salmon! Delicious and inexpensive. It turns out 2-2.5 liters of soup.

Melindochka

Recipe author

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Composition / ingredients

servings:

Canned pink salmon (pink salmon or saury in its own juice.
I use two jars of 213 gr.)

400

Potatoes (medium size)

Onion (I prefer red.

medium size)

Carrots (medium size)

Maggi Seasoning (universal seasoning (traditional) - salt is already there.
usually one spoon is enough, but sometimes I add 1.5 tbsp.l.)

Lemon juice

Ground black pepper

0.4

Peppercorns

A mixture of ground peppers

Dill (can be dry, can be fresh.)

1.5

Garlic

Bay leaf

Vermicelli (shallow, soup
80-100 gr, depending on the desired thickness of the soup)

Water

2.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 11 % 1 g

Carbohydrates 56 % 5 g

36 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h

Step 1:
Ingredients.
Step 2:
Sauteing (roasting) onions and carrots.
Step 3:
Get lemon juice.
Step 4:
Disassembling canned fish.
Step 5:
Soup is ready!

1. Put water on the fire.

2.Wash, peel, cut potatoes into small cubes (0.5 - 1 cm). Throw it into boiling water. Cook for 20 minutes.

3. Finely chop the onion and grate the carrots on a coarse grater.

4. Fry the onion and carrot (until the onion gets a light golden crust).

5. We measure the required number (weight) of vermicelli.

6. We throw fried onions, carrots and vermicelli into almost ready potatoes. Cook for another 5 minutes.

7. At this time, we quickly disassemble our fish. Despite the fact that canned fish has few bones and they are quite soft, many still have disgust when finding bones in their plate.

8. We disassemble the fish into small pieces (1-2 cm).

9. We throw the fish into the soup. Cook for another 3 minutes.

10. Squeeze the lemon juice. Add 2 tablespoons of lemon juice to the soup. We also send seasonings and herbs there. Squeeze the garlic through a press (or cut into small squares). Cook for another 5 minutes. Our soup is ready! Bon appetit!