Canned fish soup
4 servings
25 minutes
Fish canned soup is one of the simplest and most accessible dishes of Soviet cuisine, a true find for economical housewives. Its roots go back to times when pantry supplies were modest but the desire to prepare a hearty and tasty dish was great. The delicate taste of potatoes, sweet carrots, and aromatic onions perfectly complement the rich fish base, creating a harmonious combination. Adding rice gives the soup extra density and texture. This soup is good both on weekdays and when you crave something homey and warming.
1
Peel the potatoes, cut them into cubes, and put them to boil.
- Potato: 0.5 kg
2
You can add a little rice to the pot (to taste).
- Rice: to taste
3
Fry the onion and carrot. Add to the pot.
- Onion: 2 heads
- Carrot: 2 pieces
4
Crush the canned food with a fork and add it. Let it sit for 5 minutes.
- Canned fish: 0.5 kg