Canned fish soup with vermicelli
8 servings
40 minutes
Canned fish soup with vermicelli is a simple yet surprisingly delicious dish that has become popular among European home recipes. Its history dates back to times when housewives sought quick and affordable ways to prepare a hearty lunch. The rich flavor of canned fish makes the soup aromatic, while the fried vermicelli adds a unique texture. The light vegetable taste of carrots and onions harmonizes with the tenderness of sardines. This dish not only warms but also nourishes, remaining a versatile option for family lunches and for those who want to enjoy simple yet homely flavors. It is best served with herbs that add freshness and completeness to the taste.
1
We bring water to a boil. We cut the potatoes into strips and add them to the water.
- Potato: 2 pieces
2
At this time, we grate the carrots, finely chop the onions, and fry them in vegetable oil.
- Carrot: 1 piece
- Onion: 1 piece
3
You can fry vermicelli in the microwave by placing it on a plate for 2 minutes (it becomes golden and cooks less.)
- Vermicelli: 50 g
4
Add canned food, sauté, and vermicelli cut into desired sizes to the potatoes in the pot.
- Canned saury in oil: 2 jars
- Vermicelli: 50 g
5
Add salt and pepper to taste. You can also add a bay leaf.
- Salt: to taste
- Ground black pepper: to taste
6
Sprinkle with finely chopped greens before serving.
