Canned fish soup. Step-by-step recipe for making canned saury fish soup

Canned food is a godsend for people who love home cooking, but do not always have enough time to prepare food, especially when it comes to cleaning and cutting fish. Using canned fish allows you to quickly prepare a variety of very tasty dishes, among which saury soup is particularly easy to make and fragrant.

An appetizing first course is whipped up from:

2 cans of canned food;
3 potato tubers;
1 carrot;
1 onion;
herbs, salt and bay leaf.

To follow the classic recipe:

Place a saucepan with 2 liters of water on the fire.
While the water is boiling, prepare cubes from peeled potatoes, thin half rings from onions, and thin half rings from carrots.
shavings using a medium grater.
Saira is kneaded from one jar, and left in pieces from the second.
When the water boils, add potato cubes to the pan.
After 5 minutes, the remaining vegetables are added to the potatoes.
After 6 - 7 minutes, the prepared fish is placed in the water with vegetables.
The soup is salted, seasoned and cooked until done.
Before serving, the first dish is crushed with chopped herbs.

Cooking in a slow cooker

Canned fish soup made in a slow cooker cooks even faster and at the same time retains all the beneficial vitamins contained in the products. For preparation you need:

1 onion;
1 carrot;
1 can of saury;
80 g millet;
5 potato tubers;
a stack of sunflower oil;
salt, spices.

Creation stages:

The onion is peeled, chopped, and then sautéed in hot oil in a multicooker in the “Frying” mode.
After the vegetable becomes transparent, the grated root vegetable is placed in the thicket.
After the frying is prepared, potato cubes, millet washed under running water and crushed saury are sent into the bowl.
The contents of the bowl are filled with water, salted and seasoned.
The first dish is prepared in the “Soup” mode for 40 – 50 minutes.

Canned tomato soup recipe

Thanks to the combination of beans, tomatoes and fish, this country or camping soup is especially appetizing. The first course is prepared very quickly from:

1 can of tomatoes in their own juice;
2 cans of white beans in their own juice;
1 can of canned saury;
1 onion;
stacks of vegetable oil;
a small amount of salt, seasonings.

During the cooking process we follow the following algorithm:

Place a pan with one and a half liters of water on the stove, to which juice from the tomatoes is added.
The beans are placed in a colander so that the juice from them does not make the dish cloudy, and after the water boils, they are placed in a saucepan.
Along with the beans, the fish is put into boiling water.
The tomatoes are peeled and divided into several parts.
The onion is chopped and sautéed in a frying pan, where the tomatoes are also placed.
The tomato-onion mixture is stewed for 5 minutes, after which it is sent to the pan.
The soup is salted, seasoned and served to the table.

Saury soup with rice and potatoes

To complete this recipe for a hearty first course you will need:

onion – 1 pc.;
carrots – 1 pc.;
potatoes – 3 pcs.;
saury – 1 jar;
rice – 50 g;
butter – 20 g;
herbs, salt and spices - to taste.

To prepare fish soup, you must adhere to the following algorithm of actions:

The vegetables are peeled, and then the onion is chopped, the potatoes are cut into small cubes, and the carrots are grated.
All prepared vegetables are placed in a frying pan with heated oil and simmered until 1 liter of water boils in a small saucepan.
Rice, well washed under running water, is placed in boiling water and boiled for about 5 - 10 minutes, depending on the variety.
Next, vegetables and saury taken from the jar are added to the rice.
The soup is salted, seasoned, crushed with chopped herbs and cooked until tender for 10 minutes.

With millet and cheese

A delicate fish soup prepared according to this recipe is perfect for a children's menu or a busy person who does not have the opportunity to spend a lot of time at the stove. To create the first dish we use:

canned saury – 1 jar;
soft processed cheese – 1 pack;
potatoes – 3 pcs.;
carrots – 1 pc.;
millet – 50 g;
onion – 1 pc.;
sunflower oil - for frying;
salt and spices - to taste.

Preparation method:

The potatoes are peeled and cut into small cubes.
Water is brought to a boil in a small saucepan, into which potato cubes and thoroughly washed millet are placed.
Chopped onions and carrot shavings are sautéed in a frying pan with vegetable oil until golden brown.
When the potatoes and cereal are ready, place the carrot-onion mixture, processed cheese and mashed saury into the pan.
The first dish is salted, seasoned, mixed thoroughly so that the cheese is completely dissolved, and simmered for about 5 minutes.
The soup in portioned bowls is optionally crushed with chopped herbs.

With seaweed and green peas

Canned saury soup with the addition of seaweed and peas is an original dish for real gourmets. To complete the recipe you will need the following grocery kit:

1 can of saury;
250 g seaweed;
1 onion;
1 carrot;
4 medium eggs;
1 can of canned peas;
a stack of vegetable oil;
salt, spices and herbs.

To enjoy the taste of the original first course, follow these steps:

In a frying pan with heated oil, chopped onions are fried, to which, after 2 - 3 minutes, carrots grated on a medium grater are added.
3 liters of water are poured into the pan and brought to a boil.
After boiling, potato cubes are immersed in water.
The eggs are boiled, peeled and cut into cubes.
After the potatoes are ready, frying, pieces of fish without oil and chopped seaweed are added to the pan. Immediately after them, green peas, salt and spices, thrown into a colander, go into the soup.
After 5 minutes, chopped herbs and egg cubes are added to the first dish.

Rich saury fish soup

When going for a picnic in the forest or closer to the water, you should take a pot with a tripod and a minimum food set, from which you will get a hearty and very tasty fish soup in a matter of minutes. You need to prepare in advance:

2 cans of saury in oil;
100 g rice;
1 carrot;
1 onion;
4 potato tubers;
salt, spices, bay leaf.

To enjoy a rich soup while sitting by the fire, you will have to do a few simple steps:

While the fire is burning, onions and carrots are randomly chopped, peeled potatoes are cut into cubes.
Canned oil is poured onto the bottom of the pot, where the flames just reach.
Place onions and carrots into boiling oil and fry until golden brown.
After the vegetables acquire a golden color, they are filled with 4 liters of water.
Place washed rice and chopped potato cubes into boiling and salted water.
10 minutes before cooking, to make the soup more rich, add fish, bay leaf and spices to the pot.

Thus, saury soup, familiar to many from their student days and times of long business trips, is distinguished by its ease of execution and excellent taste, which can be complemented by using combinations of a wide variety of products.

The good thing about canned saury fish soup is that very little time and effort is spent on it. The simplest, easiest and fastest soup that came to us from the 70s is especially famous among students and business travelers. What can I say, many of us ate fish soup from canned saury or other fish in childhood.

Saury soup can be prepared with bell peppers, green peas and even seaweed. Rice, millet and pearl barley are used as filling porridges. And how well it goes with tomato...mmm, you'll lick your fingers.

In our article we offer you not only classic recipes, but also other original ways of preparing saury soup. We assure you you will be surprised!

How to make soup from canned saury fish - 12 varieties

The fastest recipe for making soup with saury.

Ingredients:

Saira - 2 cans
Rice - 100-150 g
Carrots - 200 g
Potatoes - 200 g
Onions - 200 g
Bay leaf - 2 pcs
Peppercorns - 15 pcs.
Fresh greens
Salt to taste
Water - 4.5 l
Vegetable oil

Preparation:

Place a pot of water on the stove and bring to a boil. When the water boils, first add the rice. While the rice is cooking, prepare the fry. Pour vegetable oil into a frying pan and chop the onion into it. We grate the carrots on a coarse grater and also add them to the onions. Fry for about 10 minutes. Add a few black peppercorns and a bay leaf to the soup. When the rice is completely ready, add potatoes, fried vegetables and herbs.

In saury soup, it is better to cut the potatoes into large cubes for a more harmonious combination of saury with the taste of potatoes

Cook until the potatoes are ready. We need the rice to be boiled in the end. Place the saury from the cans directly into the soup in whole pieces along with the butter 5 minutes before the soup is ready.

It differs from the classic recipe in the presence of millet, which also goes very well with saury.

Ingredients:

Saira - 1 jar
Millet - ½ cup
Carrots - 1 pc.
Potatoes - 3-5 pcs.
Onion - 1 piece
Bay leaf - 2 pcs
Peppercorns - 15 pcs.
Fresh greens
Salt to taste
Water - 2-2.5 l
Vegetable oil

Preparation:

Pour water into a saucepan and place on medium heat. In the meantime, prepare the frying. Chop the onions into small cubes, grate the carrots and fry everything in a frying pan in a small amount of vegetable oil for 10 minutes. When the water boils, add salt and throw in the potatoes, cut into cubes.

After 15 minutes, add the roast and saury, previously mashed with a fork. Cook for another 5 minutes and add millet. Taste it, add salt and pepper if necessary, add bay leaf. After 10 minutes, remove the soup from the stove. Serve with fresh dill or green onions.

Anyone who tastes the soup will tell you that it is made with fish roe. But the secret is completely different...

Ingredients:

Saira - 2 cans
Semolina - 1 tbsp
Carrots - 1 pc.
Potatoes - 3 pcs.
Onion - 1 piece
Bay leaf
Ground pepper
Water - 2 l

Preparation:

Place randomly chopped vegetables into boiling water: potatoes, onions, carrots, then canned saury and cook until tender. Then add semolina, salt, pepper, and bay leaf to the soup.

To prevent the semolina from sticking into a lump in the boiling soup, pour it in a thin stream and stir constantly

Cook for 3-4 minutes and turn off. Semolina grains are boiled in fish soup and taste like caviar, and everyone thinks that it is real caviar. Bon appetit!

Tomatoes will give the soup an exquisite taste and aroma.

Ingredients:

Saira - 1 jar
Rice - 100-150 g
Carrots - 2 pcs.
Potatoes - 5 pcs.
Onion - 1 piece
Tomatoes - 5 pcs.
Garlic - 3 cloves
Bay leaf - 2 pcs
Sweet pea
Dried greens
Salt to taste
Water - 3 l
Vegetable oil

Preparation:

Place pre-washed rice into boiling water, stir until the water boils again, add salt and pepper. Then prepare the soup dressing. Cut carrots and onions into small cubes. Take the tomatoes and cut them into small pieces too. Heat the oil in a frying pan. First of all, fry the onion until half cooked, then add the carrots, mix everything and cover with a lid. After 7 minutes, add tomatoes, salt and mix. Simmer until the liquid has drained from the tomatoes. When the rice is half cooked, add the potatoes. Add bay leaf. 5 minutes before cooking the potatoes, add the roasted potatoes, dried herbs, mashed saury with a fork and crushed garlic. The soup is ready!

Suitable for lovers of very tasty and spicy first courses.

Ingredients:

Saira - 1 jar
Rice - 100-150 g
Carrots - 2 pcs.
Potatoes - 5 pcs.
Onion - 1 piece
Tomatoes - 5 pcs.
Hot chili pepper - 3 pcs
Bell pepper - 1 piece
Garlic - 3 cloves
Bay leaf - 2 pcs
Sweet pea
Dried greens
Salt to taste
Water - 3 l
Vegetable oil

Preparation:

Prepared in the same way as the previous recipe. Only bell peppers and hot chili peppers are added to the dressing when frying along with tomatoes.

An option for preparing soup for summer residents, it is prepared without frying vegetables.

Ingredients:

Saira - 2 cans
Rice - 2 tbsp
Carrots - 1 pc.
Potatoes - 3-4 pcs.
Onion - 1 piece
Tomatoes - 1-2 pcs.
Parsnip - 1 piece
Bell pepper - 1 piece
Celery - 3 cuttings
Ground black pepper, coriander, spices for fish
Water - 3-3.5 l
Green onions, parsley, dill, bay leaf

Preparation:

Cut the potatoes into medium-sized strips and place in boiling water. Add rice and bring to a boil. Cut the washed carrots, parsnip root, celery, tomatoes into small strips and add all the vegetables to the soup. Transfer to low heat and cook for 5 minutes. Remove the formed foam. Then add bay leaf, spices, saury, pepper and coriander, spices for fish, salt to taste. 2 minutes before readiness, add dill, parsley, green onions and turn off the stove.

Here is a recipe for a thick and very aromatic cheese soup.

Ingredients:

Saira - 240 g
Millet - 100 g
Processed cheese - 200 g
Carrots - 1 pc.
Potatoes - 300 g
Onion - 1 piece
Salt, pepper to taste
Water - 1.25 l
Vegetable oil

Preparation:

In the multicooker bowl we place potatoes, cut into medium cubes, grated carrots, washed millet, saury mashed with a fork, and processed cheese. Fill with cold water, stir well. Close the lid. Select the Soup mode in the menu (if you can select products, click Vegetables). We set the time to 40 minutes. Serve with fresh herbs.

And this is perhaps the simplest recipe for preparing the first dish in the world.

Ingredients:

Saira - 1 jar
Rice - 50 g
Carrots - 150 g
Potatoes - 300 g
Onion - 100 g
Salt, pepper to taste
Water - 2 l
Vegetable oil

Preparation:

Cut the potatoes into medium cubes, grate the carrots on a coarse grater, and finely chop the onion. Add oil, onions, carrots to the multicooker bowl and fry our mixture for 15 minutes in Baking mode, stirring occasionally. Then add water, potatoes, rice, salt, pepper. Set the multicooker to Soup mode for 45 minutes. After this time, put saury and bay leaf into the bowl and let the soup simmer for another 15 minutes. Our soup is ready, bon appetit!

If you are fishing and haven’t caught a single fish, but really want fish soup, we offer this version of fish soup cooked over a fire.

Ingredients:

Saira - 2 cans
Rice - 100-150 g
Carrots - 1 pc.
Potatoes - 4 pcs.
Onion - 1 piece
Salt, spices, bay leaf
Water - 4 l

Preparation:

We light a fire and hang the pot so that the flames only lightly touch the bottom. Pour oil from cans of saury into the bottom of the pot. Add randomly chopped onions and carrots to the boiling oil. Fry until golden brown. Next, add water and bring to a boil. Place potatoes and rice in boiling salted water (can be replaced with millet or pearl barley), cook for 30 minutes. 5 minutes before readiness, add saury, bay leaf and any spices on hand.

The most delicious saury soup in the world!

Ingredients:

Saira - 1 jar
Rice - 100 g
Processed cheese - 1 piece
Bell pepper - 1 piece
Carrots - 1 pc.
Potatoes - 4 pcs.
Onion - 1 piece
Salt, pepper to taste
Water - 2 l
Vegetable oil

Preparation:

Place the potatoes, cut into small cubes, into boiling salted water. Fry finely chopped onion in a small amount of butter until golden brown. Then add the carrots grated on a coarse grater, fry for 5 minutes and add bell pepper. After another 2 minutes, add saury and bay leaf into the frying pan and fry a little too. When the potatoes are half ready (10-15 minutes), add the fried rice and well-washed rice. Cook for another 20 minutes. At the end, add grated processed cheese, spices and herbs.

This type of soup is suitable for lovers of Korean cuisine.

Ingredients:

Saira - 1 jar
Dry seaweed - 30 g
Garlic - 3-4 cloves
Coarse salt
Ground black pepper
Soy sauce - ½ tbsp
Sesame oil
Water - 1.5-2 l

Preparation:

Soak the dry seaweed in cold water and leave to swell for 30 minutes. Take out the saury without oil and cut into pieces. Chop the garlic. Add soy sauce, sesame oil, garlic, pepper to the saury, mix thoroughly and leave for 30 minutes. We wash the seaweed in salted water, place it in a colander and place it in small pieces. Pour a small amount of sesame oil into a pan and fry the pickled saury. Add cabbage and fry over medium heat. Add chopped garlic, add water, cover with a lid and wait for the soup to boil. After that, add coarse salt, sesame oil and cook for about 15 minutes. Serve with rice and other Korean snacks.

A soup for true aesthetes, very original and tasty.

Ingredients:

Saira - 1 jar
Sea kale - 250 g
Onion - 1 piece
Carrots - 1 pc.
Eggs - 4 pcs
Canned peas - 1 can
Fresh herbs
Salt pepper
Water - 3 l
Vegetable oil - 2-3 tbsp

Preparation:

Place peeled and diced potatoes into boiling water. Chop the onion and sauté in oil. Add chopped carrots to the onions. Place the roast in a pan. When the potatoes are ready, add seaweed, cut into pieces saury without oil and green peas. Season the soup with chopped boiled eggs and herbs. Add salt, pepper and cook for another 2-3 minutes over low heat.

Many people do not cook fish dishes because they are not very well versed in fish and do not know which one is better to choose. In addition, you have to deal with cutting the product, which causes some inconvenience and takes a lot of time. Canned fish comes to the aid of humanity.

They contain fish that have already been processed in production. Therefore, canned fish can be consumed immediately after opening the can, or used to prepare delicious dishes. For example, you can make a wonderful soup.

A simple recipe for the first course of canned saury

Canned fish soup is made quickly and without much expense. For this dish, you can take canned fish from any fish (pink salmon, tuna), but saury differs from others in its incomparable taste, it gives good richness and contains Omega-3 fatty acids in large quantities, as well as phosphorus, potassium, magnesium and iron.

So, preparing fish soup from canned saury will not only allow you to enjoy the great taste, but also get benefits for the body.

Ingredients:

water – 2 liters;
small potatoes – 4 pcs.;
medium onion – 1 pc.;
carrots – half medium or small;
1 can of canned saury;
salt, pepper, large bay leaf, any spices to taste;
dill and parsley - 3 sprigs each;
oil, preferably vegetable oil (for frying).

Preparation:

Boil water in a saucepan;
Wash and peel vegetables;
Cut the onions and potatoes into cubes, grate the carrots on a coarse or fine grater;
After the water boils, place the prepared potatoes in the container;
Fry the chopped onion in a frying pan for about 1 minute, then add the carrots, after 2 minutes - tomato paste;
Mix everything well, simmer lightly;
Place the roasted potatoes into the pan with the boiling potatoes;
Open the can of canned food, place the saury on a plate, mash a little with a fork;
Add bay leaf, fish, salt, fresh herbs and spices to the pan and cook over low heat for about 10 minutes.

This canned saury soup is light and healthy. Great as a first course for lunch.

Canned saury fish soup with rice

Soup with the addition of rice turns out to be more satisfying, so it is ideal for girls who are watching their figure, because after it you can refuse the second course.

Ingredients:

water – about 2 l;
3 pcs. potatoes;
1 carrot;
white rice – 100 g;
a jar of saury;
green onions;
small tomato – 2 pcs.;
any oil for frying vegetables;
2 large bay leaves;
medium black pepper – 3 pcs.;
1 fresh parsley root;
a small bunch of dill;
You are allowed to add any spices to taste, but do not overdo it.

Preparation:

Place a pan of water on the fire;
Peel the vegetables, cut the potatoes into large cubes, grate the carrots;
Chop fresh green onions;
Place potatoes into boiling water;
Rinse the white rice thoroughly, add it to the boiling potatoes, cook over medium heat for 15 minutes;
During this time, frying is done: first simmer the carrots in a frying pan for 5 minutes, then add green onions, cook for another 1-2 minutes, then put them in a saucepan to cook;
Remove the skin from the tomato, after scalding it in boiling water, chop it into small cubes and put it in a frying pan to simmer for 3 minutes. Grate the parsley root (preferably finely), put it in a frying pan with the tomatoes for 1 minute, then place it in the pan. Turn on low heat;
Open the jar of saury and put the fish in the soup, removing the ridges and dividing it into slices, simmer for 5 minutes;
Add spices, salt, chopped dill;
Cover the soup and remove from heat.

As experienced chefs advise, before serving, it is good to garnish the dish with a sprig of fresh parsley and a slice of lemon.

Soup with canned saury in a slow cooker

It will be twice as easy to prepare soup with saury in everyone’s favorite slow cooker. In this recipe, wheat porridge is added, but this is not important, you can use rice.

Ingredients:

water 1.5-2 liters;
a jar of canned saury;
one small carrot;
one onion and a bunch of green;
Bell pepper;
3 medium sized potatoes;
wheat cereal – 80 g;
sunflower oil;
greens, salt, ground black pepper.

Preparation:

Set the “Baking” mode, pour in sunflower oil and sauté the onions, carrots, and sweet peppers for 5-7 minutes.
Then put potatoes, cut into small pieces, green onions, large slices of fish, previously peeled from the ridges, and cereals into the bowl.
Then hot water is poured. Then add salt, pepper, and one large bay leaf. Set the “Stew” mode in the multicooker for 1 hour, but it is better to turn it off after 40 minutes, this way more beneficial properties will be preserved, and the food will not boil over.
It is better to eat the prepared saury soup immediately, after letting it steep for 10-15 minutes. When serving, pour the soup into bowls and sprinkle with finely chopped herbs.

Cheese soup with canned saury

A very unusual and tasty recipe - cheese soup with canned food. Every housewife should try to cook it.

Ingredients:

about two liters of water;
2 processed cheese;
2 cans of canned fish;
1 carrot, 1 onion, oil (for frying);
medium potatoes – 6 pcs.;
salt, herbs, spices, dry croutons.

Preparation:

Throw finely chopped potatoes into boiling water;
Fry the onions and carrots in a frying pan and add to the potatoes;
Grate the processed cheese and place it in the pan with the rest of the ingredients. Cook over low heat for 15 minutes;
Remove the ridges from the saury, mash and place in a saucepan. Salt, pepper, sprinkle with spices. Leave to cook for 5 minutes;
When serving, sprinkle with croutons and fresh herbs.

Not always and not everyone has the opportunity to prepare fish soup from freshly caught fish. But don’t be upset, because canned food is also quite healthy and tasty, and, most importantly, it’s always on hand. Try and experiment - and your loved ones will definitely like your dishes!

By 11/14/2015

Every housewife should have a recipe for a quick, cheap soup for all occasions in her culinary arsenal. This is how you can describe canned saury soup with rice. It can be prepared in half an hour, costs several times less than meat or chicken soup, as well as fresh fish soup, and thanks to the rice it contains, it turns out rich and satisfying. Soup with canned saury should not be cooked in a large saucepan for several days. Unlike borscht, it does not get tastier day by day. At most, it can be stored in the refrigerator for a little more than a day. Also, the recipe for canned saury soup with rice is well known to people who love active recreation and often organize hikes. What could be easier than taking a couple of cans of canned food, a bag of rice, vegetables and cooking soup in the fresh air in a pot!

A can of saury (250 g) is enough for a 2-liter pot of soup. In soup you can use saury in its own juice or oil. In the latter case, the first dish turns out to be more fatty.

Ingredients

canned saury - 1 jar
Short grain rice - 1/2 tbsp. (1 tbsp = 250 ml)
potatoes - 2-3 pcs.
carrots - 1 pc.
onion - 1 pc.
salt - to taste
pepper - to taste
bay leaf - to taste
vegetable oil - to taste

Step-by-step cooking process at home

Prepare your ingredients. Pour 2 liters into the pan. water and put on fire.

Rinse the rice. This needs to be done several times until the starch is washed out of the cereal. Evidence of this will be clear water drained from the rice. Place the rice in boiling water.

Peel the carrots and potatoes, remove the eyes. Cut the potatoes and half the carrots into cubes. Place the potato and carrot cubes into the water when it boils again after adding the rice.

Peel the onion and chop it. Grate the remaining carrots using a coarse grater.

Place onions and carrots in a frying pan moistened with vegetable oil. Brown them while stirring. Cover the pan with a lid and leave to simmer for 8 minutes.

Place the fried carrots and onions in a saucepan with soup. Salt it, add peppercorns and bay leaves. Let the soup now cook for another 15 minutes. The signal for the completion of this stage will be the finished potatoes.

Remove the bay leaf from the soup and discard. He has already done his job. Open a can of canned saury, taste the fish and the oil with which it is filled. If the canned food is fresh, add it to the soup along with butter (or juice). Canned saury is added to the soup at the very end, because canned food is completely ready for use. The oil from them will enrich the taste of the broth with fishy taste and aroma, and add fat to the soup. Wait for the water to boil again. Now you can turn off the soup - it is ready.

With a minimum of ingredients and time, we prepare a rich fish soup, using a jar of saury or other canned food as the main ingredient. Tuna, salmon, pink salmon, mackerel, sardines, etc. are suitable here. An excellent alternative to the classic fish soup, no less aromatic and appetizing!

Today we will prepare canned fish soup with fried carrots and onions and potatoes. The concentration of the finished broth will depend on the amount of vegetables - if desired, the portion of additional products can be increased or decreased. You can also make the soup even more nutritious by adding rice or noodles to the main list of ingredients. So, we offer a simple and quite satisfying lunch for those who fast on fish days, as well as for all fish lovers.

Ingredients:

saury in its own juice or other canned food - 1 can;
onion - 1 small;
carrots - 1 small;
potatoes - 2-3 pcs.;
dill - 3-4 sprigs;
vegetable oil (for frying) - 2-3 tbsp. spoons;
bay leaf - 1-2 pcs.;
allspice - 3-5 peas;
salt, ground pepper - to taste.

Fish soup from canned saury recipe with photos step by step

How to cook soup with canned saury

We pre-clean all vegetables. Chop the onion as finely as possible, grate the carrots into large strips.
Cut the potato tubers into small cubes or bars.
Sauté the onion in hot oil for 3-5 minutes. Stir the cuts all the time, do not allow them to burn!
Add carrots. Stir and fry for another 5 minutes, adding a little oil if necessary.
Mash the saury with a fork until you get small pieces (do not pour out the juice remaining in the jar). As mentioned above, other canned fish are also suitable for soup. The main thing is that the fish is of high quality and tasty, without the slightest hint of bitterness. You should also avoid canned foods with a lot of oil added, otherwise the soup may turn out too greasy.
Place the potato slices in 1.5 liters of boiling water. Cook without salt.
After 10-15 minutes, add bay leaf, peppercorns and carrot-onion mixture.
Next add the fish along with the juice. We wait for the liquid to boil again.
After 5-7 minutes, add finely chopped dill. Season with salt/pepper and taste the broth. Remove the finished soup from the heat.
Pour into plates and serve hot.