Soup with canned fish

4 servings

30 minutes

Fish canned soup is a simple and hearty dish of Russian cuisine, known for its accessibility and quick preparation. Originating in Soviet times, it became popular among students and busy people due to its minimal ingredient list. The soup has a rich and aromatic flavor—canned fish adds a deep sea note while vegetables provide softness and balance. A slight saltiness and the spiciness of black pepper make it particularly warming. This soup is perfect for a quick dinner or as part of a home menu on cool days. It pairs well with fresh bread and herbs, enhancing its flavor qualities. The simplicity of the recipe makes it versatile—you can experiment with different types of canned fish and spices to create new variations of this cozy dish.

Energy value per serving

• Calories: 213.6
• Proteins: 13.7g
• Fats: 6.2g
• Carbohydrates: 27.5g

Ingredients

• Canned fish: 1 jar
• Potato: 500 g
• Onion: 1 pc
• Salt: to taste
• Carrot: 1 pc
• Black peppercorns: to taste
• Water: 2000 ml
• Vegetable oil: 1 tbsp

Cooking steps

1. Cook vegetable soup (potato, rassolnik, sauerkraut shchi) in water.

   Required ingredients:

   • Potato: 500 g
   • Onion: 1 piece
   • Salt:  to taste
   • Carrot: 1 piece
   • Black peppercorns:  to taste
   • Water: 2000 ml
   • Vegetable oil: 1 tablespoon

2. After that, add the canned fish and bring the soup to a boil.

   Required ingredients:

   • Canned fish: 1 jar