Quick fish soup from canned food
6 servings
35 minutes
Quick fish soup from canned goods is a true lifesaver for those who value taste and time. This simple and hearty soup originates from European kitchens where fish has always been a staple. The pink salmon used in the recipe gives the dish a rich sea flavor, while the combination of vegetables and spices makes it balanced and aromatic. Millet flakes add tenderness and texture, while olives provide a spicy note that pleasantly complements the fish. This soup is perfect for both a home lunch and cozy evenings in cold weather. It cooks quickly but remains a complete and nutritious dish that is easy to digest. Serving with toasted bread adds a crunchy contrast, making it even more delicious.
1
Prepare the ingredients.
2
Pour 1.5 liters of water into the pot. Put it on the fire.
- Water: 1.5 l
3
Clean and dice the potatoes, add them to the pot, and remove the foam after boiling.
- Potato: 350 g
4
Peel the onion and chop it finely.
- Onion: 1 head
5
Peel the carrot, grate it on a coarse grater or cut it into sticks.
- Tomatoes: 1 piece
6
Cut the tomato crosswise on top, blanch in boiling water, and remove the skin under cold water.
7
Grate the tomato on a coarse grater.
8
Heat vegetable oil in a pan, add onion, and sauté until soft for 2-3 minutes.
- Vegetable oil: 2 tablespoons
9
Add carrots, sauté onion and carrots until soft.
10
Add grated tomato to the onion and carrot, sauté for 2-3 minutes.
11
Add the sauté to the pot.
12
Take the pink salmon out of the cans, break it into pieces, and add it to the pot.
- Canned pink salmon in its own juice: 2 jars
13
Add salt, pepper, bay leaf, olives, and boil for 2-3 minutes.
- Salt: to taste
- Black peppercorns: 6 pieces
- Bay leaf: 2 pieces
- Pitted olives: 70 g
14
Add millet flakes in a thin stream, mix well, and cook for 2-3 minutes.
- Millet flakes: 15 g
15
Serve the first course with toasted bread.