Tomato soup with fish and corn
Composition / ingredients
8
Servings:
Step-by-step cooking
Step 1:
Ingredients
Step 2:
Cut carrots, onions and garlic into cubes.
Step 3:
Heat 2 tablespoons of oil in a saucepan and fry the prepared vegetables for 1-2 minutes. Add tomatoes in their own juice. If the tomatoes are sour enough, add a pinch of sugar.
Step 4:
When the mixture boils in the pan, add potatoes and broth (I had only 0.5 liters of broth, so I filled the rest of the volume with water). Cook until the potatoes are soft.
Step 5:
Cut the fillet of white fish into small pieces.
Step 6:
Add fish and corn to the pan (for sweetness, you can add a little marinade from corn). Cook the soup until the fish is ready. Season with salt and pepper.
Step 7:
Bon appetit!
Calorie content of the products possible in the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Canned sweet corn - 79 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken broth - 19 kcal/100g
