Canned saury ear is fast and delicious

Fragrant and delicious, light, in a hurry, for every day! Soup with canned fish and bulgur is a simple, fast and very tasty first course that you will cook in 30 minutes. You can cook it from any canned food, to your taste.

Julia M.

Recipe author

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Composition / ingredients

servings:

Saury

150

Potatoes

Onion

Carrots

Tomatoes

Water

1.5

Bay leaf

Salt

to taste

Spices dry

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

31 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 30 min

Step 1:
How to make a quick and easy soup from canned saury? Prepare the necessary ingredients for this. To prepare fish soup, we will use canned saury. One jar will be enough. Peel the potatoes in advance and rinse them in running water from dirt.
Step 2:
Pour water into a saucepan, put on fire and bring to a boil. Cut the peeled potatoes into small pieces and put them in a saucepan with boiling water.
Step 3:
Peel and rinse the onions and carrots. Slice the onion a little and put it in a saucepan with the potatoes. Leave to cook for 15 minutes. Then lower the chopped carrots into the pan. It can be cut into circles, cubes or cubes. Cook for another 5 minutes.
Step 4:
At this time, wash the tomato, cut in half and grate, removing the peel. Add the tomato pulp to the pan.
Step 5:
Put the saury in a plate and remove the bones. Although if they don't bother you, then you can leave the fish with them. They are quite soft. Put the fish in the soup. Add a little salt to taste. When adding salt, keep in mind that some of the salt is already in canned food.
Step 6:
Add the bay leaf to the pan and cook for another 5-10 minutes. The canned saury ear is ready. Pour on plates and serve hot. Bon appetit!

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.