Quick and Hearty Barley Fish Soup

A simple but hearty and nutritious fish soup with barley.. Recipes like these come in handy when you don’t have time to cook. Delicious and satisfying soup, a favorite of the whole family :)
cook time: 30 min
Ava Prescott
Quick and Hearty Barley Fish Soup

Nutrition Facts (per serving)

58
Calories
2g
Fat
8g
Carbs
3g
Protein

Ingredients (10 portions)

Basic:

Water 2 l
Potato 6 pc
Bay leaf 3 pc
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Peppercorns 6 pc
Canned sardines 1 pc
Pearl barley 0.5 cup
Sea salt 1.5 tbsp

Recipe instructions

Step 1

Step 1
The ingredients are the simplest and most affordable. I planned to cook the soup in the evening, after work, so in the morning I washed the pearl barley and soaked it.

Step 2

Step 2
By evening, the cereal swelled and became so beautiful. Place a pan of water on the stove, add salt, and bring the water to a boil. Lower the barley and turn the heat to medium. Let it cook, and weʼll do the vegetables.

Step 3

Step 3
Peel the potatoes and cut them into cubes. You can also use straws, whichever you prefer. Immediately wash the potatoes under running water, washing off excess starch and place the potatoes in the pan.

Step 4

Step 4
Now letʼs peel the onions and carrots. Grind and fry in vegetable oil

Step 5

Step 5
Letʼs not waste time. While the onions and carrots are fried, we will break the fish into pieces. I used canned fish in its own juice with added oil. I pour all the liquid into the soup. I also add fish there.

Step 6

Step 6
I add onions and carrots at the same time as canned food. Then there’s the pepper and bay leaf. Cook for about five minutes. Taste and add salt if necessary.

Step 7

Step 7
The soup is good when served hot. My husband loves this soup with sour cream, but I think it’s good just the way it is. Bon appetit!

Additional rubrics

Related recipes