Fish soup made from canned saury - 6 cooking recipes

Making soup from canned saury is easier than you might imagine. Usually all products are boiled except fish, which is added to the boiling liquid last. Although this depends on the specific soup recipe: sometimes frying and fresh herbs are added last. Tested by time and millions of housewives, the minimum composition of products is as follows: potatoes, onions, rice, spices. If the onions are going to be fried, then you can also use vegetable oil, but you can do without it. Moreover, fish contains its own fats.

First, potatoes are placed in boiling water. After boiling - rice. Everything is cooked within ten to fifteen minutes. Then comes the onion frying (you can also add chopped garlic to it) and canned saury, divided into smaller pieces with a fork. You need to take it in oil or its own juice. In the first case, fish oil is poured into the soup, and in the second, it’s good to add a spoon or two of vegetable oil (if there is not enough of it in the fry). Once it boils, everything is ready.

Canned food in tomato sauce is also suitable for making soup.

Fresh saury soup is cooked a little differently.

The potatoes should be cooked first. Then add fish, cut into portions. Since saury meat is extremely tender, it is better not to grind it. It is enough to divide a medium-sized carcass into three parts, cutting off the tails and fins (the fish must be gutted). Cooking for longer than six minutes is not recommended.

Instead of rice, the following also go well in saury soup: millet, buckwheat, vermicelli, pearl barley, semolina (it is better to take large, durum wheat). You can add carrots. Many housewives like to pour in a still raw egg - beat it and pour it into the boiling liquid in a thin stream, breaking it with a fork already in the soup. The result is egg scraps that add beauty (to anyone, however)) and taste.

You can prepare saury soup on the stove in a regular saucepan, in a pot in the oven, or in your favorite, trouble-free slow cooker.