How to cook fish soup from canned millet. Fish soup from canned saury

Let's prepare fish soup from canned millet. Fish soups are prepared from canned, fresh sea or river fish. These are supplemented with cereals, vegetables, eggs, cheese, milk or cream.

Stunningly tasty, fragrant and easy to prepare is a soup made from canned mackerel in oil, millet and potatoes with the addition of onions and carrots. Such a first dish is prepared quickly, it will not only diversify the daily diet, but will also become a favorite during fasting. Suitable for soup canned fish in oil or own juice.

Canned fish soup with millet: a step by step recipe

Ingredients for 6 servings:

• Canned fish (mackerel in oil) - 1 can;
• Potatoes (medium) - 4 pcs.;
• Onion - 1 pc.;
• Carrots - 1 pc.;
• Millet - 4 tbsp. l.;
• Vegetable oil - 6 tbsp. l.;
• Dill, ground pepper and salt - to taste.

Soup preparation time: 30 minutes.

How to cook fish soup from canned mackerel with millet

1. Cut the peeled potatoes into small cubes, onions - finely, rub the peeled carrots coarsely.

2. Boil water in a saucepan (2.2-2.3 liters) and send the prepared potato cubes. Bring to a boil and simmer for about 10 minutes while sautéing the vegetables.

3. Send the onion to the oil and fry for 5-6 minutes until it becomes soft.

4. Put the prepared grated carrot into the onion, cover, fry for 4-5 minutes, stirring, over medium heat. If all the oil is absorbed into the vegetables and the mixture becomes dry, then pour in a little water (2-3 tablespoons), and stir. We take it off the fire.

5. We send the fried vegetable mixture into the water with potatoes, add salt (1/2 tbsp. L.), Ground pepper and bring to a boil.

6. Immediately wash the millet 4-5 times.

7. Put the millet in a saucepan, mix, reduce the heat to a minimum, cook for 4-5 minutes. We try millet for readiness.

8. Open the mackerel, put the fish on a plate, do not pour out the liquid. If the pieces of fish are large, then cut them into 3-4 parts.

9. If the millet is almost ready, put the prepared fish pieces in a saucepan, pour in the liquid from the jar, bring to a boil, taste for salt and remove from the stove. The cereal should not be digested, otherwise the soup will turn out to be very thick and tasteless.

10. Pour the delicious canned fish soup with millet into bowls, add dill (chopped or in small sprigs) on top and serve immediately with fresh white bread.

Enjoy your meal!

Tips for making fish soup:

• When the soup is cooled, the millet will boil even more, so during the cooking process we monitor the readiness of the cereal, cool the dish without a lid and preferably in a cool place.
• Using this method, you can cook soup with rice or barley, only the cooking time will increase.
• If desired, add your favorite herbs (green onions, dill, parsley) and spices to the dish during the cooking process. Sweet paprika, suneli hops, ground coriander or cumin are perfect.
• To diversify the first dish, supplement it with other vegetables, leeks, celery stalks and root, parsley root are well suited. The number of vegetables in the recipe should be reduced.
• To make the dish less high-calorie, do not fry vegetables, but add chopped carrots and onions along with potatoes.

In Russia in the old days, almost any soup was called fish soup. It could be cooked on fish, bird or meat broth. However, gradually the names of the dishes changed. Now the ear is a classic. At the same time, every experienced housewife has her own recipe. Ear with millet is considered the most popular soup, for the preparation of which you can use not only river, but also sea fish. The dish turns out not only tasty, but also rich.

Ear: recipe

The classic ear with millet is prepared from almost any fish. AT this recipe salmon is used. From this fish it turns out quite tasty and not very fatty soup. Here he himself with millet is prepared from the following products:

1. 400 g fresh pink salmon.
2. 6 tubers of potatoes.
3. Medium carrot.
4. Onion.
5. 2 liters of water.
6. ½ cup millet.
7. ½ sweet pepper.
8. 1 bay leaf.
9. Salt - to taste.
10. Vegetable based oil.

Basic Steps

So, with millet it cooks quickly enough. The first thing to do is prepare the fish. The carcass must be cleaned, washed, and then put in a pan with cold water. The container should be put on fire. It is recommended to bring the contents of the pan to a boil, and then, carefully removing the foam and reducing the heat, cook for 40 minutes.

Paka pink salmon is cooked, you can peel the potatoes, and then cut them into cubes. It is worth removing pieces of fish from the finished broth, and then separating the flesh from the bones. Boiled fillet should be cut into pieces. Fish and potatoes must be put in the broth and boiled until the potatoes are half cooked. During this time, you can prepare millet. The cereal must be washed and cleaned of debris. Millet should be poured into the broth and boiled for another 10 minutes. The potatoes should become soft.

Final stage

Almost ready with millet. Onions and carrots should be peeled, washed and chopped. It is recommended to remove all seeds from pepper and cut. All vegetables should be put in vegetable oil heated in a pan and gently fried. They should become soft. The resulting mixture should be put in the ear. It is also worth adding bay leaf and salt. You need to cook the soup for another 3 minutes. This is how the ear turns out.

Recipe

The classic with millet ear is prepared not only from fresh fish, but also from canned pink salmon. This soup is very tasty and fragrant. To prepare such a soup you will need:

1. Pink salmon (canned) - 1 can.
2. Water - no more than 2 liters.
3. Potato tubers - 3 pcs.
4. Millet - a few large spoons.
5. Medium carrot.
6. Onion - 1 pc.
7. Salt, bay leaf, pepper.

This is a fairly common recipe. Ear with millet turns out tastier if you add pink salmon in its own juice to it. If necessary, you can use canned food in oil. However, in this case, the soup will turn out to be more rich.

Cooking steps

So, with millet and canned pink salmon? To begin with, pour water into a saucepan and boil it. While the liquid is heating, you can prepare the vegetables. Potatoes, onions and carrots need to be peeled and chopped. When the water in the pan boils, you need to reduce the heat. Rinse the millet thoroughly, removing all debris. Pour the prepared cereal into the container and cook for no more than 10 minutes.

After the specified time, put the chopped vegetables into the pan. Carrots are recommended to be grated, and onions and potatoes are cut into cubes. You also need to add spices and salt to the soup. At this stage, you can pour the liquid from the canned food into the water. After that, you need to cook the ear until the vegetables are fully cooked.

At the end, you need to put pink salmon in the soup. The fish is recommended to be cleaned of bones and divided into pieces. After that, the ear needs to be cooked for about 5 minutes. That's all delicious, fragrant and hearty soup ready.

How to make soup spicy

Ear with pink salmon millet will appeal to all lovers of fish soups. To give the dish a more piquant taste, you can add a small slice of fresh lemon to it. In addition, the ear can be sprinkled with fresh chopped herbs.

If you want to make fish soup with a more refined and delicate taste, then you can add a piece of butter made from natural cream to it. It is recommended to serve fish soup with pink salmon and millet in portioned plates. Delicious and budget soup will appeal to both children and adults. The main thing is to follow the sequence in the process of its preparation.

Here is a classic of budget soups - saury canned fish soup. The thing is not very budgetary - very tasty! And very fast! Just half an hour - and you put on the table a fragrant, nutritious soup. Of course it's not, but canned fish soup is excellent without any need to compare it to expensive chowders like !

The secret of making such soups lies in the choice of the type of seafood. To make the fish broth really tasty, fragrant and rich, take canned oily sea fish. Saury for these purposes is ideal ().

Magic Food Tips

1. It is important to choose the right raw materials. Before buying, look at the date of manufacture, read the composition, evaluate the appearance of the can. Canned food should not be with defects and dents, the marking should be well read.
2. Canned fish is a completely ready-to-eat product that does not require preliminary heat treatment. If you do not want the dish to turn into "porridge", add canned food to the soup when all other ingredients have reached the condition.
3. Fish soup should never be salted at the beginning of cooking. Canned food usually already contains a lot of salt, so the dish is easy to spoil.

Total cooking time: 30 minutes
Cooking time: 25 minutes
Yield: 2 liters

Ingredients

• canned saury in oil - 1 can
• potatoes - 2-3 pcs.
• carrots - 1 pc.
• large onion - 1 pc.
• bay leaf - 1-2 pcs.
• salt and pepper - to taste
• water - 2 l
• greens - 1 bunch.
• vegetable oil - 1 tbsp. l.
• rice, millet or pearl barley - 2 tbsp. l. optional

Cooking

First of all, I peeled and cut the potatoes into small cubes. Washed a couple of times to remove excess starch. Filled with 2 liters of cold water and set to boil. If you are preparing vegetable soup (that is, without cereals), then take 3 large potatoes, and if you plan to thicken, then, on the contrary, reduce the number to 2 tubers.



While the potatoes are cooking, I peeled and cut the onion into small cubes, carrots into quarters (you can chop on a coarse grater). Heat the vegetable oil in a frying pan and fry the vegetables until soft and lightly browned, stirring occasionally. Pour quite a bit of oil, because there is enough fat in canned food. As soon as the potatoes boiled, I sent the vegetable fry to the pan. At this stage, you can slightly change the recipe and add additional ingredients to the soup - cereals, which will thicken it and make it more satisfying. Rice, millet or pearl barley will do (do not forget to soak the latter first, otherwise it will take a long time to cook).



After about 15-20 minutes, when the vegetables are fully cooked, it's time to add canned fish to the soup. I put the contents of the jar of saury on a plate and kneaded it with a fork - not too hard, let there be large pieces of fillet, the main thing here is to chop the ridges, which in general will not be very pleasant to feel in the soup.



I sent the fish to the pan. If you do not want to knead saury, you can add it to the soup as a whole, having cleared the ridges. I left a couple of pieces whole for serving, so that I can arrange them beautifully on plates later. Be sure to add oil from the jar, it is very fragrant. If you do not like too fatty, then you can not pour in all the oil, but only half.



Only now you can add salt and pepper to taste, bay leaf for flavor. Let the saury ear boil for 4-5 minutes on a quiet fire.

At the very end, I added fresh herbs, finely chopped with a knife. Dill, parsley and green onions are all good, they all go well with fish, making the dish more aromatic and richer in taste. As soon as the broth boils again, you can remove the pan from the heat.



Before serving, it is advisable to insist the saury soup under the lid for 10-15 minutes. After it, you can call everyone to the table. Best served hot on the first day of preparation. It can be supplemented with croutons, onion crackers, as well as fresh herbs. Enjoy your meal!

Saury soup: cooking options

1. Do you want to cook dietary fish soup so that it is not too greasy? Then put raw vegetables, without passaging.
2. You can put only vegetables or thicken the soup with your favorite cereal: rice, millet, pearl barley, bulgur, buckwheat or barley groats.
3. It will turn out delicious ear from canned food with tomato paste. The technology does not change, just add 2 tablespoons of good pasta to the frying, without starch and other thickeners.
4. If you like experiments, then try adding at the end of cooking processed cheese ok or a loose chicken egg.
5. You can cook fish soup from canned saury without potatoes, only with onions and carrots, thicken it with millet, rice or cheese. Add a whole set of greenery or use just one type at your discretion. Choose your delicious option and good luck with your culinary experiments!

Canned fish soup is a quick, economical first course option. The use of canned food allows you to get rid of unnecessary red tape with cleaning, cutting raw fish, because. Many people don't like this process. In addition, for a delicious soup, you need a rich broth, which is just present in canned fish.

To weld tasty soup, it is necessary to choose the right canned food. They should be from a sufficiently fatty variety of fish, preferably in their own juice or natural oil and from a reliable manufacturer. Otherwise, any canned fish is suitable for making canned fish soup: saury, salmon, mackerel, tuna and others.

Salmon soup with pickled cucumbers

This is a simple hearty soup. canned salmon. The dish is distinguished by original roasted vegetables with tomato paste.

Soup with canned salmon and pickles

Cooking Ingredients:

• 2 cans of salmon in oil;
• 3 small pickled cucumbers;
• 3 tbsp tomato paste;
• 2 tbsp fresh sour cream;
• 1 fresh egg;
• 1 bunch of fresh dill, basil, feather onions;
• a little salt, ground paprika and black pepper.

Cooking:
First, boil the chicken egg, peel it, knead it with a fork into a homogeneous puree.

We put a pot of water on the fire, when the liquid boils, we throw in all the seasonings and spices.

Separately, in a pan, stew finely chopped pickled cucumbers in a small amount of vegetable oil. After a quarter of an hour, add tomato paste or tomato to the pan, put the egg mass and chopped green onions.

After 5 minutes, add the frying to the boiling water. Next, send pieces of canned salmon, mix. After 15 minutes, put chopped fresh herbs in the soup, mix, put aside. Let the soup with canned fish rest for about 10 minutes before serving. Serve with a tablespoon of sour cream.

Canned sardine rice

For this dish you will need a minimum of time and products. And the delicious taste of canned sardine fish soup will exceed all your expectations.

Sardine soup in own juice with rice

Ingredients:

• 1 jar of sardines in their own juice;
• 1 carrot;
• 5 potato tubers;
• 1 st. round rice;
• 2 tbsp butter;
• 1 turnip;
• 1-2 laurels;
• 1 pinch of dried dill;
• a little salt, black pepper.

Cooking:
We start cooking soup by peeling vegetables. Root crops are thoroughly washed, cleaned. We cut the tubers into small cubes, pour two liters of drinking water and send it to the stove. For a nice creamy consistency of the dish, it is better to use starchy round or crushed rice. We sort out the cereals, wash them, attach them to the potatoes after boiling water. Cook until the cereal is fully cooked.

Meanwhile, three carrots, peel, finely chop the onion. Fry the vegetables in melted butter, transfer the passivation to the pan. Salt the dish, pepper to taste, season with dried herbs. 5 minutes before the end of cooking, lay out the pieces of sardine. Ready canned fish soup with rice served hot.

Cheese soup with mackerel and millet

We advise you to cook this soup, which is very similar to fish soup, for lunch or dinner. The dish turns out tender, rich with a creamy texture. Such a millet soup, as in the photo, can be prepared from any canned fish in oil.

Soup with mackerel in oil, millet and melted cheese

Ingredients:

• 1 can of mackerel (in oil);
• 100 g of millet;
• 2 tbsp fat cream;
• 1 large potato;
• 100 g of good processed cheese;
• 1 bunch of young dill.

Cooking:
To prepare soup from canned mackerel, boil millet separately, because. it can be bitter in the finished dish. We wash the cereal well, fill it with water, cook until tender at a low boil, otherwise the millet will turn into a viscous porridge.

In the meantime, open the jar, put the pieces of fish on a plate, remove the ridges and large bones. We also examine the sauce remaining in the jar, remove unnecessary bone fragments. We will also send it to the soup.

Boil one and a half liters of water in another saucepan. Quickly peel and cut the potatoes. Dip the vegetables in boiling water, cook until almost cooked. Do not forget to remove starch foam from the surface.

In the finished potato broth, lay the processed cheese cut into pieces. Stir vigorously to completely melt the cheese. Next comes the turn of canned millet. We salt everything to taste, having previously made a tasting of the dish.

Let the soup simmer on the lowest heat for 5 minutes, then season it butter and chopped dill. We remove the pan to the side so that the dish is infused for a quarter of an hour. Serve with cream and fresh herbs.

Barley soup in a slow cooker with tuna

Thanks to the presence of pearl barley, this soup recipe with canned fish turns out to be rich and thick. And modern kitchen appliances will greatly simplify cooking and make the dish more fragrant.

Ingredients:

• 1 bank canned tuna In oil;
• 5 potatoes;
• 1 turnip;
• 0.5 multi-cup dry barley;
• 1 carrot;
• 1.8 liters of spring water;
• 2 tsp table salt;
• 2-3 sprigs of dill, parsley, onion;
• 2-3 tbsp vegetable oil.

Cooking:
To make barley soup, the cereal must be washed in advance, pour boiling water for half an hour. Then it will boil quickly.

Pour vegetable oil into the bowl, heat it in the “Frying” mode. At the same time, we clean, finely chop the onion, three carrots. Fry the vegetables for five minutes, until they are slightly browned.

We open the jar of fish, knead the contents with a fork, send everything to fry. Stir, simmer for 8-10 minutes. Then we put the device into standby mode for a while.

We clean, cut the potatoes into medium slices, load it into a slow cooker. There we also send grits soaked, washed with clean water. We fill everything with water, salt, cook for an hour in the "Soup" mode.

After 40 minutes, add finely chopped greens to the canned tuna soup and cook until the final signal.

Ready soup from canned fish in a slow cooker is served immediately after cooking.

Soup with canned food and beans in tomato

Canned food allows you to quickly and without hassle to prepare any first course. Let's look at how to cook a delicious soup with canned fish and beans?

Fish soup with canned fish and beans

Ingredients:

• 1 can of canned trout;
• 1 tbsp tomato paste;
• 1 jar of canned beans with tomato;
• 1 head of onion;
• 2 fresh tomatoes;
• 3 potato tubers;
• 1 bunch of greenfinch;
• table salt to taste.

Cooking:
We clean the potatoes, cut them into medium cubes, send them to boiling water. We open canned food with trout (salmon in its own juice is quite suitable), put the contents on a plate, knead with a fork. If large fragments of bones come across, remove them.

Printing the beans tomato sauce, transfer it to the soup.

We clean the onion, cut it into half rings. Wash the tomatoes, scald with boiling water, remove the peel, and cut the pulp into cubes.

We heat the pan with vegetable oil, fry the onion half rings first. Then add tomato paste, add a little boiling water, simmer with low heat until the onion is soft.

We combine the roast with the main course, add chopped greens, set aside.

Is it possible to give this dish to children?

The answer to this question is ambiguous, because. the age of the child must be taken into account. Until the age of three, it is better to offer the child dishes from fresh fish. Because even high-quality canned food contains a lot of salt, and this can lead to a violation of the water-salt metabolism in the child's body.

Older children can sometimes cook such a soup, but it is very important what canned food will be used to prepare it. It’s good if they contain nothing but fish, salt and spices, and the canned food itself is made at a fish factory.

In order not to overload the children's liver, the calorie content of the dish can be significantly reduced if you use only fish in your own juice.

Note to the owner

• For the preparation of fish soups, it is important to choose high-quality and safe canned food. To do this, you need to carefully study all the markings, assess the condition of the jar and be sure to make sure that the product has an expiration date.
• If you cook soup without cereals and other fillers, you can put more potatoes. If you add rice, pearl barley, millet or vermicelli, then you can not put potatoes at all.
• In addition to pieces of fish, it is advisable to add the juice or sauce remaining in the jar to the dish. Thus, you can give the finished dish a richer fishy taste and aroma.
• It is better to salt the dish at the very end, because. canned food is quite a salty product.

Fish soup is very tasty and nutritious, it contains a lot of useful substances. The dish is dietary, so you should not worry about how many calories are in it. Even regular consumption of soup will not affect the figure in any way, because. 100 grams of the finished dish contains no more than 50-60 kcal. Bon appetit everyone!

Step-by-step recipes for canned saury fish soup with barley, rice, millet or cheese

Grade
prescription

Time
(min)

servings
(people)

In 100 grams of the finished dish

9 gr.

1 gr.

carbohydrates

102 kcal.

Option 1: Saury fish soup - a classic recipe

In just half an hour, you can cook a delicious budget soup. The main secret of taste is the right choice of seafood. To get a fragrant and rich dish, it is better to choose canned food from fatty sea fish, so saury is an ideal option. When buying, you should pay attention to the date of manufacture and the composition of canned food, you should not take a jar with unreadable markings or dents, this may indicate a fake or improper storage conditions.

Ingredients:

• 1 can of canned saury in oil;
• 3 potatoes;
• 1 onion;
• 1 bay leaf;
• 2 tbsp. spoons of rice;
• 2 liters of water;
• salt to taste.
• bunch of greens.

Step by step recipe for saury fish soup

Soak rice for ten minutes, then rinse several times.

Peel the potatoes and cut into small cubes, it is better to rinse several times to get rid of excess starch, add water and put to boil.

Chop the onion, grate the carrots, fry the vegetables for seven minutes in a frying pan. It is better not to add a lot of oil, as there is enough fat in canned food.

As soon as the water with potatoes boils, you need to add roasted vegetables to it.

Add rice to soup, cook for twenty minutes.

Mash the saury with a fork, most importantly the ridges, which in their entirety will not look too aesthetically pleasing in the finished dish.

Add fish and a little oil from canned food to the soup, mix, as soon as it boils, remove from heat and let it brew for fifteen minutes under a closed lid.

There are several options for making saury soup:

dietary - preliminary passivation of vegetables is not required;

with cereals - you can use any: barley, millet, rice, buckwheat, barley or bulgur;

with tomato paste, which will be enough just two tablespoons for two liters of soup;

without potatoes, in this case, the soup can be thickened with rice, millet or cheese.

Option 2: A quick recipe for saury fish soup in a slow cooker

Soup from canned fish, saury, for example, is prepared very quickly and turns out to be no less tasty than its counterpart from fresh fish. At the same time, absolutely anyone with minimal culinary skills can make it, since the whole process fits into several stages - preparing food and alternately laying it in water. Everything about everything will take no more than half an hour. Using too many spices is not recommended, as canned saury is already salted.

Ingredients:

• 1 can of saury;
• 1 onion;
• 1 carrot;
• 1 Bell pepper;
• 3 potatoes;
• 15 liters of water;
• 2 tbsp. rice spoons.

How to quickly cook saury fish soup

Rice pour boiling water for ten minutes, rinse several times until the water becomes clear.

Chop carrots, onions, sweet peppers, sauté in a slow cooker on the “Baking” mode for eight minutes.

Cut the potatoes into cubes, finely chop the green onion, mash the canned food with a fork.

Put all the ingredients in a multicooker bowl, pour boiling water.

Add salt, pepper, bay leaf.

Cook on the "Extinguishing" mode for forty minutes.

Canned saury does not need pre-heat treatment, so it should be added at the very end of cooking. You should not salt the soup at the very beginning, as canned food contains a lot of salt and you can inadvertently overdo it.

Option 3: Canned fish soup with saury and barley

Many do not believe that canned fish can be cooked hearty taste soup, but you should definitely try it, as the result will meet even the wildest expectations. Pearl barley will help make the soup thicker and richer.

Ingredients:

• 230 grams of canned saury;
• 420 grams of beans in tomato sauce;
• 3 potatoes;
• 2 tomatoes;
• 1 st. a spoonful of tomato paste;
• salt to taste.

Step by step recipe

Peel the potatoes, cut into thin bars, put in boiling water.

Mash saury with a fork, until small pieces, but not porridge. Do not pour out oil.

Add beans to the pot.

Chop the onion into half rings, peel the tomatoes and chop finely.

Heat the pan, sauté the onion until translucent.

Add the tomatoes to the pan, stirring, fry for a couple of minutes.

Add tomato paste and a little boiled water to the tomatoes and onions, mix, simmer for half an hour under a closed lid.

Transfer the frying to the soup, salt, add greens and mix.

Before putting the beans in the soup, first put them in a separate plate and check for quality and freshness, pay attention to the color and amount of juice. As long as the product is in the jar, it may seem completely normal. At the end of cooking, you can add melted cheese or a beaten chicken egg.

Option 4: Saury fish soup with barley

Saury soup with pearl barley is not only tasty and satisfying, but also healthy dish. 100 grams of this fish meat contains 19 grams of protein and 14 grams of fat, while there are no carbohydrates at all. It contains vitamins of groups B, A, PP and various minerals, such as iron, calcium, sodium, magnesium and omega three polyunsaturated acids. The latter help improve vascular tone and vision, reduce the risk of blood clots. Regular consumption of saury helps reduce the frequency of exacerbations of allergic diseases, such as dermatitis and asthma.

Ingredients:

• 1 can of saury;
• 5 potatoes;
• 1 onion;
• 1 carrot;
• 200 ml barley;
• 6 peas of black pepper;
• 3 bay leaves;
• 1.5 st. spoons of sea salt;
• 2 tbsp. spoons of sunflower oil;
• 2 l. water.

How to cook

Soak barley for several hours, then rinse.

Dip pearl barley into boiling salted water, cook over medium heat.

Peel the potatoes, cut into small cubes or strips, rinse several times to get rid of excess starch, put in a saucepan.

Chop carrots and onions, fry for eight minutes, stirring occasionally.

Mash the canned saury with a fork, transfer to the soup along with the butter.

Add roast, pepper and bay leaf to the pan, salt, mix, cook for five minutes.

Option 5: Cheese soup from canned saury fish

If you want to move away from the usual borscht, pickles, saltwort and surprise your loved ones with an unusual soup, then you can try to cook cheese soup from canned fish saury.

Ingredients:

• 500 ml of water;
• 1 bay leaf;
• 1 potato;
• 1 carrot;
• 1 can of canned saury;
• 100 grams of processed cheese;
• 500 ml of milk;
• 1 onion;
• 0.5 tsp ground black pepper;
• 1 teaspoon of salt;
• 8 grams of dill.

Step by step recipe

Rub the peeled carrots on a coarse grater.

Cut the onion into four parts, then finely chop each of them, pass in a heated frying pan until tender.

Add carrots to the onion, fry, stirring occasionally, for five minutes.

Throw a bay leaf to the vegetables, cook for another five minutes.

Cut the peeled potatoes into small cubes, rinse.

Mash saury a little with a fork so that you get small pieces, not porridge.

Rinse greens and finely chop.

Mix water with milk, bring to a boil, add potatoes, cook for twenty minutes.

Add fried onion-carrot, canned fish and greens to potatoes, mix, cook for five minutes.

Add melted cheese to the soup, stir quickly so that it dissolves completely and remove from the pan from the heat.

Cheese soup should never be allowed to boil. After cooking, the bay leaf must be removed, and pepper should be added in its place. Saury dishes are often included in dietary nutrition, as the amount of microelements contained in it covers the daily need of the human body for nutrients. It is not recommended to eat saury only for certain diseases: diabetes, thyroid or liver diseases.