Cabbage soup with canned fish

Step-by-step cooking

1. Step 1:

   

   To prepare cabbage soup with canned fish, take the usual set of products, only instead of meat or chicken, add canned fish (in this case, it's keta in its own juice). the rest is all familiar: white cabbage, potatoes, carrots, onions, celery, herbs, salt and spices to your taste.

2. Step 2:

   

   First prepare vegetable broth, because we will add canned fish at the end of cooking - after all, the fish is already ready, it remains only logical to introduce it into the soup. Throw the stalks of greens, a piece of onion and carrots into the water. You can add ready-made meat or chicken broth to improve the taste (I poured a little onion broth from cooking bacon in onion husks - this recipe is posted in my profile above). Boil the roots and vegetables for 10-15 minutes at a slow boil.

3. Step 3:

   

   Meanwhile peel and slice the potatoes and cabbage. The degree of slicing is average.

4. Step 4:

   

   Add the prepared potatoes to the broth. Cook until it is medium cooked.

5. Step 5:

   

   Prepare the vegetables for dressing: peel and chop finely the onion, carrot and celery stalk.

7. Step 6:

   

   In preheated oil, add the vegetables until cooked.

8. Step 7:

   

   Remove all the roots and broth vegetables from the broth and add the cabbage. Cook until it is soft.

9. Step 8:

   

   Now fill the soup with vegetable roasting.

10. Step 9:

    

    And finally enter canned fish, draining fish broth - in this case, the fish flavor will not be so strong, canned herring, saury, red fish are slightly softer in this regard, especially strong fish taste. Add bay leaf, salt to taste. Heat the soup over low heat almost without boiling for 10 minutes, allowing all the ingredients to connect flavors.

11. Step 10:

    

    Serve cabbage soup with canned fish hot, put sour cream in a plate, as usual, if you do not have a lean option. It turns out very tasty!