Soup with canned fish
Description
The recipe won't take much time. Choose canned fish to your taste; I'm using canned tuna. You can also skip frying the carrots and onions if you prefer—it will be healthier. Use your favorite spices. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Gather the necessary ingredients for cooking. Peel and wash the vegetables. Open the canned fish, but do not drain the liquid.
- 2
Step 2
Cut the potatoes into small cubes.
- 3
Step 3
Finely chop the onion.
- 4
Step 4
Grate the carrot on a coarse grater.
- 5
Step 5
In a skillet, heat the vegetable oil and add the carrots and onions.
- 6
Step 6
Sauté over medium heat, stirring with a spatula for 4-5 minutes.
- 7
Step 7
In a saucepan, bring water to a boil and add the potatoes. Cook for 10 minutes.
- 8
Step 8
While the potatoes are boiling, place the canned fish in a bowl together with the liquid and mash it with a fork.
- 9
Step 9
Add the onion and carrot from the skillet to the pot with the potatoes, and also add salt, pepper, and bay leaf.
- 10
Step 10
After 5 minutes, add the canned fish.
- 11
Step 11
Let the soup simmer until the potatoes are fully cooked (either immediately or for another 5-6 minutes)—taste to check for doneness.
- 12
Step 12
Place the finished soup into individual serving plates, and finely chop your favorite fresh herbs into each.
- 13
Step 13
Ready. Serve with herbs.