Lenten soup or cabbage soup with canned fish. Shchi with canned fish. Lenten fish soup in a multivariate.

Shchi are different, one option is fish. This dish is much lighter than meat, but not as empty as a vegetarian soup.

It also has a special flavor.

Try to cook! Who knows, fish soup can be liked by household members, will become frequent guests on the dining table.

Fish soup - general principles of cooking

A fish. To prepare a cabbage soup, you can use fillets, whole carcasses or ridges with heads. The size of the fish, like the variety, does not matter. This product is prepared quickly, enough 15 minutes of cooking, so lay it together with the potatoes or after it.

Cabbage. For fish soup, you can use fresh cabbage or a pickled product. The quantity specified in the recipes can be changed to your taste.

Other vegetables. Usually it is potatoes, onions and carrots, can be added bulgarian pepper. Some of them are laid directly in a pan, some require preliminary roasting in a separate bowl.

Tomato. You can use fresh or canned tomatoes, pasta or ketchup sauce. In some recipes, tomato may be absent.

Canned food. Not always for fresh cabbages, fresh fish are used, often the product is replaced with canned meat: mackerel or saury in oil, sprat in tomato.

Spices, herbs. You can use additives to your taste: parsley, dill, roots, pepper of different kinds, ready-made mixtures of seasonings for first courses or for fish.

Fish soup with fresh cabbage

You can use any river fish for cooking such soup. Here is the weight of the fillet on the skin, but without the ridge.

Ingredients

0.6 kg of fish;

2 potatoes;

Cabbage 1 small head;

2.5 liters of water;

100 g onions and carrots;

50 ml of oil;

50 g of tomato;

Spices, herbs.

Preparation

1. Peel a couple of potatoes, cut into slices, fill them with boiling water and start cooking the cabbage soup.

2. After 3-4 minutes after the boiling of potatoes, we throw the cut portioned pieces of fish. We are waiting for the boiling, we remove the foam.

3. Cooking fish and potatoes with a weak boiling, so that the pieces do not boil.

4. Shinkle the cabbage. If she is young, then we'll start at the end of cooking. If the cabbage is winter, then add 5 minutes after boiling the fish. At this point, fish soup can be salted.

5. Cut onions and carrots (you can rub it). We put it into the heated oil, we cook in the frying pan an ordinary vegetable paste.

6. We make tomato a little with water, so that it becomes liquefied, run into a pan. Fry for five minutes.

7. Once the cabbage is cooked, but it will be a bit of a crunch, we shift the vegetables from the frying pan.

8. If desired, put the Bulgarian pepper. Stirring, we languish under the lid for five minutes, the fire is the smallest.

9. We fill the laurel, add fresh or dry fresh herbs to the cabbage soup, and pepper to taste!

Filled fish soup

To prepare such a soup, you need not only fillets, but also illiquid parts of the carcass: ridges, heads, fins, bony pieces. From them will prepare a rich broth.

Ingredients

1 kg of illiquid fish;

0,6 kg of cabbage;

2 carrots;

0,5 kg of fillets;

3-4 liters of water;

4 potatoes;

2 onion heads;

4 tomatoes;

1 pepper pod, seasoning.

Preparation

1. Thoroughly wash fish illiquid pieces, heads. To put in a pan, to pour cold water, send the broth to the stove.

2. Peel the carrot, cut into pieces by centimeter. Clear the bulb from the upper husk, the rest can be left. Add the vegetables to the fish, throw a couple of peppercorns and half a bay leaf.

3. Cook fish broth for 40 minutes, do not forget to remove the foam. Then the broth should be filtered through several layers of gauze, return to the pan.

4. Add the cut potatoes. After the root vegetable boils, throw the pieces of fillets. Cook together.

5. We make the usual passerings from the remaining onion head and the second carrot. Season with grated tomatoes, stew for a few minutes.

6. To half-finished potatoes and fish we throw cabbage, cook until soft, we will add salt.

7. We shift to a fish dish vegetables, cook together for a few minutes to mix the flavors.

8. At the very end you need to try the taste and still salt if necessary. We throw greens and appetizing soup with a fish aroma ready!

Fish soup with canned saury

Recipe fast, but delicious cabbage soup, for which fresh fish are not needed. For 2 liters of soup is enough 1 can of canned saury in oil or in its juice. You can take another similar fish. The dish is easy to prepare in 30 minutes.

Ingredients

Onions, carrots;

1.5 liters of water;

1 potato;

400 g of cabbage;

Bank saury;

Oil, condiments.

Preparation

1. Cut the potatoes is not very large, throw in a saucepan with boiling water, let it cook.

2. We will borrow cabbage, shinkujem in the usual way. Add to the potatoes when the pieces begin to pierce, but still will not be soft. We fill the soup with salt.

3. Chop the onions into small cubes and toss them into a frying pan. In a minute, add the grated carrot. We prepare the browning until ruddy.

4. Open the canned fish, take the pieces. Split in two, take out the ridge.

5. Transfer to the pan first the vegetables from the frying pan, after boiling add the fish along with the marinade, cover and simmer for about five minutes.

6. The dish is ready! Greens throw in the pan or then in plates.

Fish soup with beans

To prepare such fish soup it is better to use white beans. It can be boiled or canned.

Ingredients

0,5 kg of fish;

1 tablespoon tomato;

2 potatoes;

1.5 liters of water;

1 tbsp. beans boiled or canned;

Carrot and bulb;

Oil, spices;

0,3 kg of cabbage.

Preparation

1. Boil the water in a saucepan, throw bits of potatoes, start to cook soup.

2. When boiling, put the fish cut into several pieces. We let it boil again, we remove the foam.

3. Shinkle cabbage, cut all the other vegetables and roots.

4. Fry a small amount of butter onions and carrots, if desired, throw pepper cut into small cubes.

5. We fill the dressing with tomato. We hold on fire a couple of minutes for the brightness of the color, turn off.

6. After about ten minutes of cooking fish add cabbage. After another couple of minutes, throw boiled beans. If it is canned, then merge the marinade.

7. We fill fish soup with salt, shift vegetables with tomato, cover and puff for 5-7 minutes with hardly noticeable boiling.

Fish soup with sprat in tomato

Another recipe for cabbage soup with canned fish. The queen of the dish is your favorite sprat in tomato. If the pot is small, then it's better to take 2 pieces. The recipe is fast without potatoes.

Ingredients

1.5 liters of water;

500 g of cabbage;

1 sweet pepper;

1 can of sprat;

Onions and carrots;

1 tbsp. l. pastes;

Oil, fresh or dry greens, seasoning.

Preparation

1. Put the water for the broth on the stove, let it boil.

2. Immediately put the frying pan with oil, heat and throw the cut onion head.

3. We clean and three carrots, add to the onions. We cook the vegetables for a few minutes.

4. We make tomato 3 with spoons of water, pour the vegetables in a frying pan.

5. Cut the Bulgarian pepper, shred cabbage, throw in a saucepan with boiling water and you can immediately salt. Cooking until soft.

6. Transfer the vegetables from the frying pan to the cabbage as soon as it is cooked.

7. Open the fork, put it in the soup with tomato. If you get pepper peas or laurel, then they need to be removed.

8. Boil fish soup 2 minutes.

9. Cut the greens, add.

10. Cover the saucepan with cabbage soup, turn off the fire. We insist 15 minutes.

Fish soup with fried fish

To prepare such soup need a little cod. But you can use another fish.

Ingredients

300 g of cod;

80 g of onion;

70 g of carrots;

0,5 a bunch of dill;

300 g of cabbage;

30 ml of oil;

250 g of potatoes;

50 g of tomato.

Preparation

1. Pour into a saucepan of 1.5 liters of water, send heat. After boiling, throw potatoes. After another 5-10 minutes, add the cabbage.

2. Cut cod into pieces, can be cubes. The size is about 1.5 cm.

3. In a frying pan pour oil, reheat and fry the fish to a crust, put it into a bowl.

4. We put in a frying pan the chopped onions and carrots, fry for a few minutes, and put the paste. Pour a ladle a little broth from the pan, stew.

5. Transfer the passerel with tomato to the soup, let's boil, salt and pepper.

6. We spread the fried fish, let's boil again.

7. Throw the chopped dill, turn it off.

Fish soup with sauerkraut

Highly an interesting recipe fish soup with a bright taste and aroma of sauerkraut.

Ingredients

0,5 kg of fillets of any fish;

400 g of cabbage;

Bulb;

2-3 tomatoes;

Carrot;

2 spoons of pasta;

3 potatoes.

Preparation

1. Carrots with onions put in a pan, a little fry in oil and add sauerkraut. Cover, put out 10-15 minutes. Then remove the lid, continue the frying.

2. Boil 2 liters of water, throw potatoes, boil in water for a couple of minutes and add slices of fish. We cook almost until ready.

3. Once the cabbage is lightly fried, add the grated tomatoes. We cook another couple of minutes.

4. We shift cabbage to almost ready soup, stir, boil for several minutes.

5. We put green, we try for salt, we lead up to the necessary taste.

To ensure that the pieces of fish are not boiled, the vegetables are neat, you need to bring soup to the highest heat, and cook on a small one.

The fish do not like garlic very much and do not always combine with it, so do not add it to the dish and even more so in a common pan.

If you add a few pieces to the soup smoked fish, then the fragrance will be simply stunning.

To prepare a low-calorie dish, you need to exclude the potatoes and prepare the oil without oil on the non-stick frying pan, adding a little broth from the pan when frying vegetables.

If soup turned out to be fresh, you can add a little lemon juice, dry acid or pickle from sauerkraut.

Recipes for cooking cabbage soup from fresh cabbage with meat, canned food, beans and vegetarian.

Shchi - traditional russian dish. They were treated to the guests, and now it's a favorite option a delicious souplovers of homemade food. Shishas are prepared fairly simply, but each hostess owns a unique, unique recipe.

Shchi with chicken from fresh cabbage: step-by-step recipe

More often, all cabbage soup is made from sour cabbage, which is why the dish is considered winter. But many housewives cook this cabbage soup with fresh vegetables. The dish on chicken meat is enough nutritious and nutritious.

Ingredients:

400 g of white cabbage
200 g of potatoes
1 onion
1 carrot
3 tomatoes
400g chicken meat
Vegetable oil
Salt, spices
Greenery

Recipe:

Take chicken ham, you can use soup set or breast for broth. But the broth will get rich from the back of the chicken. Cook the chicken for 1 hour.
Peel potatoes and cut into strips or cubes. Cook the potatoes for 15 minutes and throw the shredded cabbage. Cook for another 10 minutes.
At this time, cook the roast. Grind the carrots on a grater, and finely chop the onion. Grind the tomatoes in the blender.
Fry the vegetables until golden brown and enter the tomato. Put out for 5 minutes. Enter the frying and squeeze for 2 minutes. Add salt with spices, and then greens.
Cover and turn off the heat.

Multivarka - assistant to any mistress. In it you can prepare the first dishes and soups. Shchi in the multivark are rich, tasty and satisfying.

Ingredients:

300 g of pork meat
250 potatoes
1 salad pepper
1 onion
1 carrot
3 tomatoes
Salt pepper
400 g cabbage

Recipe:

Finely chop the pork and load it into the multivark. Put in carrots, onions and lettuce. Pour with oil and fry a little on the "frying" or "deep-frying" mode.
Tomite in this mode for 15 minutes. Pour the potatoes, cut into cubes, cabbage and pour the water to the mark. Enter the crushed tomatoes.
Close the lid and cook in the "Soup" mode for 40-50 minutes. Before serving, enter the greens.

Shchi with pork from fresh cabbage: recipe

On the pork broth the soup is very rich and thick. To prepare the dish you can use fresh as well as sour cabbage.

Ingredients:

400 g of pork meat
400 g white cabbage
300 g of potatoes
One onion, carrots and bell pepper
300 g of tomatoes or a spoon of pasta
Vegetable oil
Salt, spices, parsley

Recipe:

Cut the meat into small pieces and lay out three-liter pan. And pour in water and simmer on a small fire for 1 hour. Cut the potatoes and cabbage.
Carrots, onions and peppers shred and place in a frying pan with vegetable oil. Fry until golden brown and enter the scorched tomatoes.
Put the vegetables in the broth and simmer for 20 minutes. Add the roast. Enter salt with spices and herbs.

Cabbage soup with beef: recipe

To make soup, you must take a young beef or veal. So, the meat will be juicy and soft, and the broth rich.

Ingredients:

300 g of beef meat
350 g cabbage
300 g of potatoes
Spoon of tomato paste
Carrot
Salad pepper
Salt, spices
Greenery

Recipe:

Cut the meat into strips and simmer for 1.5 hours. In the resulting broth, enter the potato cut into cubes and simmer for 12 minutes.
Enter cabbage and cook for another quarter of an hour. Prepare a tomato roast from onions, carrots and bell peppers.
Enter before frying the pan into the pan, grill, salt, pepper and greens.

Shchi with lamb from fresh cabbage: recipe

For this soup, pre-cook lamb on the bones in the broth. If you do not like fat, remove the fat from the surface of the broth. Cut the meat into strips.

Ingredients:

550 g lamb bone
300 g cabbage
350 grams of potatoes
1 carrot
1 pepper Bulgarian
2 cloves of garlic
Spoon of tomato paste
Salt pepper
1 onion bulb

Recipe:

Cut pre-cooked meat with straws and put on the fire with the prepared broth. Enter potatoes and simmer on fire for a quarter of an hour.
Enter then cabbage. In a frying pan, heat the oil and fry the onion, carrot and pepper. Enter the tomato paste and a little sunk on the fire.
Pour the tomato fry into the pan with vegetables, enter the salt and spices. Crush the garlic and enter into the soup.

Shchi with fresh cabbage stew: recipe

Shchi on stewed meat are obtained no worse than on meat broth.

Ingredients:

0.5 l of pork or beef stew
One carrot and a bulb
3 potatoes
¼ cabbage of cabbage
2 tomatoes
Salt, spices, herbs

Recipe:

Open the jar of stew and remove some of the fat. Put it in the frying pan and warm it up. Put in the crushed carrots and onions.
Prepare the roast and enter the shredded tomatoes. Stew out another 2 minutes. In the pan with water, put the potatoes and cabbage.
Cook for 10 minutes and enter all the stew. Cook another 10-15 minutes. Add the roast, salt and spices.

Shchi mushroom from fresh cabbage: recipe

The dish can be prepared from dried mushrooms or champignons. Although the most delicious is a soup with porcini mushrooms.

Ingredients:

50 g of dried mushrooms
300 g cabbage
300 g of potatoes
1 onion
1 carrot
Butter
Salt, spices
Sour cream
300 g of chicken meat

Recipe:

Prepare a broth from chicken meat in advance. In the finished broth enter potatoes and cabbage. Soak the dried mushrooms for 1 hour in water.
Rinse them and cut into small pieces. On the oil, fry mushrooms, carrots and onions. When the potatoes with cabbage are cooked, enter mushroom fry.
Salt and pour in the spices. Before serving, add sour cream.

Shchi with beans from fresh cabbage: recipe

To prepare the dish you can use both canned and dry beans.

Ingredients:

300 g of meat on bone
1 onion and carrot
2 tomatoes
300 g cabbage
200 g of potatoes
1 can of canned beans
Salt pepper

Recipe:

Cook in advance broth. Separate the meat from the bone and cut into slices. Enter potatoes and cabbage into the broth with meat.
Cook for 20 minutes. At this time, cook the frying of carrots, onions and tomatoes. Enter into the pot a jar of beans and roast.
Salt and spices. Serve with sour cream.

Shchi with canned fish from fresh cabbage: recipe

Delicious fish soup, which is cooked very quickly. You do not need to cook anything in advance, as the soup on canned food is very satisfying and tasty.

Ingredients:

1 can of canned fish
300 g cabbage
250 g of potatoes
1 onion
1 carrot
Salt pepper

Recipe:

In boiling water add potatoes, cabbage. Cook for 20 minutes.
In a cold frying pan pour the juice from the canned food and put a carrot with onion in it. Stew until the softness of the vegetables. Enter into the soup.
Add to the soup the rest of the canned food. Salt and spices.

Shchi is a dish that is often cooked during a fast and adores vegetarians. It is not necessary to use meat for its preparation.

Ingredients:

300 g cabbage
250 g of potatoes
2 tomatoes
A handful of champignons
1 onion
1 carrot
Butter
Salt and spices

Recipe:

In a pot of boiling water, enter potatoes and cabbage. Potomite with a weak boil for 20 minutes.
In a separate vessel fry carrots with onions and mushrooms.
Champignons pre-cut into thin plates.
After the vegetables are cooked in a saucepan, enter the roast, salt and spices.

The soup is prepared quite simply and quickly. It is necessary to boil the beans in advance until ready, but that it does not fall apart.

Ingredients:

A glass of boiled beans
2 pieces of potatoes
300 g cabbage
2 tomatoes
Butter
1 onion
1 carrot
Salt, spices

Recipe:

In the boiling water throw potatoes and cabbage. Cook until done.
In a frying pan fry the onion with carrots and tomatoes. Instead of tomatoes, tomato paste can be used.
In the finished vegetables, add beans, as well as roast. Salt and spices.

If you sit on a diet, and you can not fat, you can cook soup without roasting.

Ingredients:

300 g cabbage
2 pieces of potatoes
1 carrot
1 onion
Salt, spices, herbs
Chicken breast

Recipe:

Put into the pan grated carrot, chopped onions and chicken breast.
After 1 hour, pour cabbage, sliced potatoes, cook for 20 minutes.
Salt and pepper. Enter the greens, and if desired, sour cream.

There are a lot of options for cooking soup. Try to diversify traditional recipe introduction of new ingredients.

August 24, 2015

In the summer heat, and not only the admirers of fish soups, but also consumers of temporary soup, 🙂 indisputably will be interested in the recipe for an inexpensive, yet satisfying and lean borsch with canned fish, the most popular among them are sprats or frogs roasted in tomato sauce. We ourselves during the time of the students in the culinary high school a lot of such borsch have drunk, zuby to set off the recipes of everyones there and, and it was delicious, to admit 🙂

Of course, borsch can be prepared from other canned fish in tomato, but they are more expensive.

For even better taste and nourishment, borsch is often cooked with the addition of beans, but this is not necessary.

In addition, the dish sounds very good in the cabbage soup format, ie. without beets, although - who likes that. We often cook soup, with which we will begin today, and then for those who wish we easily transform them into borsch, elementary adding beets 🙂

It turns out: 1 liter

Ingredients

potatoes - 2-3 pcs.

cabbage - 1/4 of the average head

carrots - 1 pc small

onions - as many

beans - 1/4 cup, if desired

beets - small for borsch

fresh tomato or tomato mors - 1/2 cup, for borsch

vegetable oil - for vegetable dressing

Green parsley

salt, pepper black ground, bay leaves - to taste

Water - 700 ml

canned fish in tomato - 1 jar

How to do it

1 Our ingredients.

2 If we use it as standard - do not forget and do not be lazy the day before to soak the beans in cold waterso that she then cooks quickly and looks beautiful in the borsch. Prepared beans are poured with fresh water and cook until half-ready, while we clean potatoes, cut cabbage and vegetables. Test one of the beans for softness - if you snap easily, you can lay the potatoes.

3 Not pre-soaked beans brewed for a long time and boils down to unattractiveness, so if you did not take care in advance - cook better without the bean 🙂

4 Potatoes are cleaned, washed, cut into cubes and put into boiling water.

5 Cabbage shred straw and send it there.

6 Carrots and onions cut into strips and wessed with a small amount of vegetable oil.

7 As soon as the potatoes boil to softness, we put in the pan the browned carrots and onions.

8 Boil everything together and add to the boil the entire can of sprats together with tomato sauce. If you do not like that the specific sprats were floating in the bowls, it is worthwhile to punch them with a fork in the bank beyond recognition 🙂

9 Immediately after the tailings (bull-calves) add salt, pepper, and laurushka to taste, mix and cook. Congratulations, this is soup with sprats, as in the photo above 🙂

10 If you prefer borsch with canned food more, just in a separate frying pan, put on a grated beetroot with sour tomato fruit or chopped fresh tomato, so that the beet softened and retained its mouth-watering color, and add the braised beets to the boil simultaneously with the sliced vegetables. Even easier - cook the beets in the peel until ready beforehand, peel, grate or cut and add to the borsch for 5-7 minutes until it is ready, together with the spices.

Not difficult, right? And it is deliciously surprising 🙂 Such borsch (soup) is usually chilled and eaten cold, like, but if you do not have the patience to wait - they will not disappoint you in a hot way.

When serving, sprinkle borsch in plates with chopped greens, if you like, add garlic. We do not put sour cream (fish yet), but there is a practice and such a feed.

Quick cooking and a pleasant appetite!

Fish soup is a traditional and popular dish of Russian cuisine, which clearly shows that very tasty food can be inexpensive and simple enough. There are a lot of recipes for cooking this masterpiece, because each housewife tries to make its "chips" in its recipe. This dish is used in dietary nutrition, on fasting days and as a light lunch. It is great for diversifying your diet. Consider several options for cooking step by step and with a photo of this wonderful food.

Fish soup with fresh cabbage

Now we will consider a very quick and easy way to prepare fresh cabbage fish cabbage at home, in which a fish such as pike, cod, burbot, pike perch, catfish is used. You can easily choose any of this list. Shchi can be cooked as with tomato, and without it.

Components:

Fish broth - 1,7 l;
Two or three potato tubers;
One cabbage cabbage (small);
Fillet of fresh fish without bones with skin - 600 g;
Carrots - 140 g;
Onion - 120 g;
Any greens - to taste;
Parsley (root) - 30 g;
Margarine - 50 g;
Black pepper peas - 6 pieces (per taste);
Salt - the taste;
Ground pepper - ¼ of a small spoon (to taste);
Lavrushka - two leaves;
Tomato paste - 50 g (if desired).

The cooking instruction is as follows:

Take a deep saucepan and fill it with hot water (it should be a little bit) pieces of fish, cut into portions, add peppercorns, bay leaves, salt and cook for about 10 minutes on a small flame;
Fins, bones, head, use to make broth. Add water, bring to a boil, cook on low heat for about 20 minutes;
Treat all vegetables. Shred cabbage, cut onions, potatoes, parsley root and carrots;
Put the margarine on the heated frying pan and place the carrots, onion, parsley root. Pass them for about three minutes on medium flame;
Add tomato, mix everything thoroughly, put out;
Take two broths in which the giblets and the fish were cooked, put them together and strain. You will need them later;
Lay the cabbage and potatoes in strained broth (boiling), cook for about 10 minutes. Then turn the seasoned vegetables. Cook the cabbage soup on fish broth for another 10 minutes;
Spasertuyte flour;
Add to the dish a laurel, pepper (peas), salt, bring to a boil, put the pouring flour and cook all together for another five minutes;
Gorgeous soup with fish ready. To serve a table, put two or three pieces of boiled fish. Then pour soup and sprinkle them with washed and finely chopped greens.

The food turns out very fragrant and rich. Fish soup from fresh cabbage will be simply irreplaceable both in a post, and at any other time.

Shchi with canned fish

Preparation of this fast, tasty and healthy food takes very little time. A hot dish perfectly satisfies hunger, warms in cold weather and helps to tolerate restrictions in food well.

Ingredients:

Bank canned fish (to your taste);
White cabbage - a pound;
Root of parsley, onion, carrot - one piece;
Two or three potatoes;
Water - 2.5 liters;
Salt, black pepper peas - the taste;
Lavrushka - two leaves;
Greens - to taste and at will;
Butter or vegetable oil (for roasting) - a large spoon.

Consider how to cook soup with canned fish step by step:

Boil water, add. Put the cabbage cut into pieces into boiling water and cook for 10 minutes;
Peel potatoes and cut into cubes, run into the water, where cabbage is cooked. Cook this for another 10 minutes;
Peel the root of parsley, wash and cut into small blocks;
Wash, peel the onion and carrots. Chop onion and carrot with small blocks;
Heat the frying pan, put the oil in it. Lay out and slightly fry, without intermittent mixing, on a weak flame: first carrots - fry 7-10 minutes, then parsley - fry for 5 minutes, and at the end, the ray - five more minutes;
Add the roast in a bowl of vegetables. On a small fire under the lid cook for 15 minutes, try to readiness;
Open the jar of canned food, add them to the soup, and then salt, put the laurel leaf, peppercorns, cook another 5-7 minutes;
Wash the greens and cut it small;
Sprinkle it with greens when serving.

You can also serve soup with croutons or pies. It will be incredibly tasty and nutritious and will please your entire family.

Lenten fish soup in a multivariate

This first dish is perfect for those who are fasting or want to try something new, but simple. Thanks to the preparation in the multivarquet, the process will accelerate, and you will be able to "refill" your favorite food much faster.

Cooking products:

Fish in tomato sauce (canned) - a jar;
Carrot, bulb, Bulgarian pepper - one piece;
4 potato tubers;
2 bay leaves;
Garlic - 3 teeth;
Dill, hops-suneli (or other spices), black pepper ground - to the taste.

The cooking scheme is very simple:

We put the boil water, then cut and fry together the onion, pepper and carrots;
We cut potatoes and shred cabbage;
We transfer to the bowl with boiling water roasted vegetables, as well as cabbage and potatoes;
We open a jar of canned food and put its contents, salted, pepper, put a laurel. We activate the "Soup" mode on the device for 40 minutes (25 of them are required for the water to boil again, and the remaining 15 for boiling);
In the final of cooking we season our food with dill, garlic and favorite spices (in this recipe - hops-suneli);
The soup with fish can be served to the table.

Let the fish and canned, it does not affect the taste and aroma. In the post this food will go "with a bang."

Light summer shrimps

In the heat, you always want something easy and special. In the hot summer season, it will be an excellent decision to cook soup on a broth from salmon. This dish will please you with its simplicity, and at the same time a terrific rich taste.

You will need:

Half a salmon with pits;
Two tomatoes;
White cabbage - 100 g;
Pepper, carrots and onion - one piece;
Two laurel leaves;
Spinach - 4 large spoons;
Dill - 4 branches;
Garlic - 2 teeth;
Celery root and parsley crushed - one small spoon;
Salt to taste;
Vegetable oil;
Chopped greens for decoration (optional).

Wash the fillet of salmon with water. Place the container on the middle flame and bring it to the boil. Prisalivaem, put dill and laurel. Reduce the flame to a minimum and boil the product until ready;
We take the fish and separate the flesh from the bones, we pour the broth into a saucepan and leave it on the stove;
Carrot and cabbage are chopped with a thin shavings, onions and peppers - cut into squares. Tomatoes are released from the skin, first pouring them with boiling water, then we cut each into 4 parts, removing the seeds from them;
Fry the onions with carrots on vegetable oil until soft;
We return to the broth. Turn on the gas and bring the product to a boil, then add alternately cabbage, parsley and celery, then toasted vegetables. We reduce the flame;
The cooking process is carried out until half the cabbage is cooked. Next, put pepper, tomatoes and spinach and continue to cook until ready;
In the finals, place salmon and finely chopped garlic in the fillet and leave the dish to infuse for 15 minutes;
Before consumption, decorate the food with herbs.

Fish soup is prepared very simply, and various recipes just a great variety. Each hostess in a different sequence "launches" vegetables in a dish when cooking, or does not add some of the ingredients. For example, in last recipe no potatoes. But this should not embarrass you. Learn different cooking patterns, experiment with the ingredients. It can create your own version of a unique dish that will please you and your loved ones.

Video: Recipe for cabbage soup with sprat in tomato sauce

Good day or evening dear readers of the site!

Shchi with canned fish are prepared easily and most importantly, quickly.
A very important shortage complicates our modern life, no, not a deficit of products, as before, but a shortage of time for women, family wet-nurse.
Kitchen pastime will remain a constant value if ... it is not realized in time that cooking is not a blind adherence to the prescriptions of recipes, but simply a creative approach based on it.
Prepare quickly, today, every housewife knows how to make lenton soup, and every recipient has her own recipe. We all try to save vitamins and nutrients. And at the same time save your precious time.
Since I said about vitamins and useful material, at once I will make a reservation that when cooking soups, cabbage soup and borsch, I never pass the vegetables, i.e., do not treat them in fat on a heated frying pan. This completely unnecessary operation destroys the "miracle" of vegetables that they received from nature, and we eventually use overheated, decomposed fats.

However, I do this only with the first dishes, which I can not say about the rest.
Something I talked about, but in general I have today a lean soup with canned fish.

Recipe for cooking cabbage soup from fresh cabbage with canned fish

Ingredients:

white cabbage - 500 g,
canned fish - 1 can of saury,
potatoes - 3-4 pcs.
carrots - 2 pcs.
onions - 2 pcs.
bulgarian pepper - 1 pc.
tomato - 2 tablespoons (or fresh tomatoes 2-3 pcs.),
vegetable oil - 2 tablespoons,
salt, greens,
water - 3 liters.

Method of preparation: Pour pan with water on fire. While the water boils, we prepare vegetables.

Cut cabbage shredded small straws, cut the potatoes into small cubes, chop the onions with small straws, carrot three on a large grater, pepper, too, cut into strips.

In boiling water, first of all always I lower cabbage, salt, I mix and wait, when it will boil, after boiling I cook its minutes 5-7. Then add the potatoes, onions, carrots, peppers.

Cover and cook the vegetables until done. While our vegetables are boiled, we open canned food, we pour the butter from the jar into a pan with vegetables.

Tomato lightly overcooked on a frying pan. But if I have fresh tomatoes, it means I peel them from the peel, cut it into small pieces and put it into the soup with vegetables.

We finished the preparations, this time the vegetables were cooked, we put the fish into the pan and slightly fried tomato. We give a cook for about five minutes on a slow fire, add chopped greens (onions, dill, parsley).

Disconnect.

Shchi with canned fish can be served on the table.

AT fast days without sour cream, and in usual with sour cream.

Bon Appetit!

If you liked my Lenten soup with canned fish, click on the buttons below and share on social networks, I will be grateful to you!

Sincerely, Irina!