Canned fish soup with pearl barley recipe with photos step by step

Ingredients

	Potatoes — 4-5 potatoes
	Carrots — 1 small
	Onion — 1 head
	Pearl barley — 0.5 cups
	Sardine in its own juice — 1 can can use any kind of fish
	Oil — 2 tbsp.l.
	Salt — 1/2 tbsp.l. or to taste
	Water — 2 liters approximately
	Greens — 1-2 twigs

Very simple and always available soup, an unusual taste will appeal to everyone.

1 small carrot

1 onion head

0.5 cup Pearl barley

1 can of sardine in its own juice, you can use any kind of fish

2 tbsp oil

1/2 tbsp.l. or salt to taste

2 liters of water approximately

1-2 sprigs of Greens

How to cook canned fish soup with pearl barley

When lunch is short, a super-fast canned fish soup with pearl barley helps out. A few hours before cooking (preferably overnight), soak the pearl barley with water. Prepare potatoes, onions, carrots — wash the vegetables. You can even clean it in advance.

Step-by-step recipe

1.	Pour water into a saucepan and put the pearl barley slightly swollen from the water on the fire, bringing it to a boil.
2.	Cut the potatoes into small slices and put them in a saucepan, stirring. Add salt to taste (based on the volume of the cooked soup and your preferences).
3.	While the barley and potatoes are cooking, peel the onion and finely chop. Preheat the pan, pour in the oil and pour out the onion. Lightly fry, simultaneously skipping carrots on a grater. Add carrots to lightly fried onions, fry until golden brown. Pepper it.
4.	Add the pickles, cut into half rings.
5.	You can take canned food for every taste, but preferably in your own juice, I prefer sardine. Break the contents of the jar into small pieces.
6.	Pour the roast into the soup, adding fish pieces along the way, mix and then add the greens. A few minutes and the soup is ready. Delicious both cold and hot.

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