Fish soup from canned fish with buckwheat
Description
Hearty and aromatic soup. To avoid bones in the soup, it's best to remove them from the canned fish. However, if this is difficult, thoroughly mash the fish so the bones crumble, as they are soft in canned fish. The soup is very fragrant, give it a try. The soup is ready to serve.
Instructions
- 1
Step 1
1. Grate the carrot on a coarse grater and finely chop the onion.
- 2
Step 2
2. On a hot skillet, sauté the chopped vegetables. At the same time, fill a pot with water and place it on the stove.
- 3
Step 3
3. Cut the potatoes into cubes.
- 4
Step 4
4. Open the can of canned food and transfer it onto a plate. Remove the bones from the fish and mash the flesh with a fork.
- 5
Step 5
5. Into the pot where the water has come to a boil, add the potatoes, washed buckwheat, and after five minutes add the sautéed mixture.
- 6
Step 6
6. Finely chop the garlic with the herbs and mix them together.
- 7
Step 7
7. After adding the sautéed mixture, mashed canned food, and garlic with herbs to the water, season with salt and pepper to taste. Let the soup simmer for about five minutes, then cover with a lid and turn off the heat. Let it sit for several minutes before serving.