Quick and Hearty Canned Fish and Rice Soup

Nourishing, tasty and surprisingly simple. It can be done once or twice. Canned fish soup always comes in handy when you need to quickly cook the first dish for lunch. The whole family will definitely like it. Instead of rice, you can add, for example, lentils.
cook time: 30 min
Lucas Halstead
Quick and Hearty Canned Fish and Rice Soup

Nutrition Facts (per serving)

35
Calories
1g
Fat
4g
Carbs
2g
Protein

Ingredients (4 portions)

Basic:

Onion 1 pc
Salt to taste
Water 1.5 l
Rice 40 g
Potato 2 pc
Carrot 1 pc
Vegetable oil 20 g
Dry spices to taste
Canned saury 200 g

Recipe instructions

Step 1

Step 1
How to make fish soup from canned rice? Prepare the necessary ingredients for this. This soup can be prepared from canned saury, herring, pink salmon or sardinella. I take saury.

Step 2

Step 2
Peel onions, carrots and potatoes and rinse in running water to remove dirt. Cut the potatoes into small pieces.

Step 3

Step 3
Pour water into a saucepan, put on fire and bring to a boil. Add chopped potatoes and washed rice to boiling water. Leave to cook for 10-12 minutes.

Step 4

Step 4
At this time, finely chop the onion and grate the carrots.

Step 5

Step 5
Pour a little vegetable oil into a hot frying pan and add chopped carrots and onions. Fry for 2-3 minutes over medium heat. Stir until the vegetables start to burn. Then place the finished frying in a saucepan with soup.

Step 6

Step 6
Lay out the prepared canned goods. If the fish pieces are large, you can break them. And small pieces can be laid out entirely.

Step 7

Step 7
Warm the soup for another 3-5 minutes. Potatoes and rice should become soft. The rice will increase in size. Add salt and spices to taste. When adding salt, keep in mind that canned food also contains it. Pour the finished saury fish soup into bowls, sprinkle with chopped herbs if desired and serve hot. Bon appetit!

Additional rubrics

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