Almost any canned fish will work — saury, mackerel, sardines — the main thing is that the fish in the can isn't bitter, so the soup doesn't turn out bitter.
Ingredients:
- 1 can of canned fish (saury, sardines)
- 400 g potatoes
- 100 g onion
- 100 g carrots
- 50 g rice (3 heaping tbsp)
- half a bunch of parsley
- 5 allspice berries
- 2 bay leaves
- salt
- pepper
- vegetable oil for frying
Peel the onion and finely chop it.
Peel the carrots and grate them on a coarse grater.
Peel the potatoes and cut them into sticks.
Sauté the onion in vegetable oil for 5 minutes, until translucent.
Add the carrots, stir, and cook for 10 minutes.
Pour 1.5 liters of water into a pot and bring to a boil.
Add the potatoes to the boiling water and cook for 10–15 minutes.
Add the bay leaf and allspice.
Season with salt and pepper, then stir in the rice.
Add the sautéed carrots and onion, and cook for 15 minutes.
Drain the liquid from the canned fish and cut the fish into large pieces.
Add the fish pieces to the soup.
Add the parsley and turn off the heat.
The canned fish soup is ready.
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