Canned pollock soup with herbs

This soup can be made from canned fish in less than an hour! Today, there are many things that are not in stores and markets. Apparently, that's why canned fish have already acquired the status of a type of junk food. Although, unlike canned meat, they are still delicious and correct, because they do not contain soy and chemicals. From them, according to old culinary recipes, such an exclusive fragrant soup can be prepared – you'll lick your fingers! Canned fish soup with rice in our family is a delicacy! Yes, and I feel good – you can feed everyone with one jar! Cheap and angry. From which canned food is it better to cook such a soup? It seems to me that of any. But I really like sardine soup. This canned fish soup will come in handy when there is no time or food in the refrigerator.

Varvara

Recipe author

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Composition / ingredients

Servings:

Water

Parsley

Onion

Carrots

Potatoes

Butter

Fig

Canned pollock (any canned food)

200

Dill

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 2 g

Fats 10 % 1 g

Carbohydrates 70 % 7 g

49 kcal

GI: 71 / 29 / 0

Step-by-step cooking

Cooking time: 50 min

Step 1:
Ingredients.
Step 2:
Chop the vegetables, fry in oil.
Step 3:
Wash the rice and fill it with water. Cook until it is soft.
Step 4:
Add the potatoes, chopped very finely, and cook it.
Step 5:
Then add canned fish, a little dill and parsley to the soup, and bring it to a boil again. Oh, don't forget to add lavrushka. I like to add crushed garlic at the end of cooking.
Step 6:
Before serving, pour the fish soup on plates, put slices of tomato and sour cream in it, and sprinkle with chopped herbs.
Step 7:
Real homemade soup!