If there is no opportunity to go to the store for fresh fish, but there is a desire to enjoy delicious soup, we recommend cooking it from canned fish "Sardines", the minimum reserve of which is always available to any good housewife. Recipes of this quick, simple, but at the same time tasty and delicious food are offered below.
How to cook soup from canned fish "Sardines in oil" with rice?
Ingredients:
- canned goods "Sardines in oil" - 1 standard pot;
- potatoes - 390 g;
- rice - 65 g;
- carrots - 95 g;
- onions - 95 g;
- water filtered - 2.2 liters;
- peas of sweet and black pepper - 5 and 7 pcs. respectively;
- laurel leaves - 1-2 pieces;
- sea salt - 10 g or according to taste;
- any greens - to taste.
Preparation
In a saucepan with a filtered, boiled water boiled, lay the peeled and diced carrots and finely chopped onion. If desired, vegetables can also be salvaged in refined oil. The potatoes are also cleaned and added to the soup. We also send washed rice, peas of black and fragrant pepper and laurel leaves. On readiness of vegetables and softness of rice we put in sardines in a saucepan with oil, add food, cook for another two minutes and remove from the plate. When serving, we supplement the fish soup with a little chopped greens.
Soup from canned fish "Sardines in oil" with millet
Ingredients:
- canned goods "Sardines in oil" - 1 standard pot;
- potatoes - 390 g;
- millet - 65 g;
- carrots - 115 g;
- onion - 115 g;
- refined sunflower oil - 25 ml;
- water filtered - 2.2 liters;
- peas of sweet and black pepper - 5 and 7 pcs. respectively;
- laurel leaves - 2 pieces;
- sea salt - 10 g or according to taste;
- young fresh parsley greens - to taste.
Preparation
Fish soup with canned food and millet is cooked on the same principle as rice. In a saucepan with boiling filtered water, lay the peeled and chopped potatoes. Millet is washed thoroughly, pour boiling water for a minute, then rinse again and put it into potatoes. Cook the contents of the vessel for ten minutes. During this time, we prepare and shred the carrots and onions with cubes and pass the vegetables on the refined sunflower oil until soft. We put the fry in the soup, we add peas of two kinds of peppers, laurel leaves, boil the soup for another ten minutes, then add the sardines in the oil, add the dish and let it boil for another couple of minutes. The chopped parsley can be put in the soup for a minute until the end of cooking, or supplement it with a dish in the dish when served.