Hearty Canned Fish Soup
A hearty soup made from canned fish — a great choice for Lent and beyond.
Tancha
Recipe author
Hearty Canned Fish Soup
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 18 %
4 g
Fats 23 %
5 g
Carbohydrates 59 %
13 g
111 kcal
GI:
100
/
0
/
0
- Finely chop the onion and fry it in vegetable oil, then add finely grated carrot (I use a special grater). Bring a pot of water to a boil and add the diced potatoes. Once they're done, stir in the sautéed vegetables and the canned fish (cut any large pieces down), drop in a bay leaf, and season with salt and pepper. Simmer for 5 minutes, then add the fresh herbs. For a main course, I'm serving squid pilaf — that recipe is in my album.
Caloric content of the products possible in the composition of the dish
- 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Canned mackerel - 317 kcal/100g
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