|Canned fish in its own juice — 1 jar|
|Potatoes — 3 potatoes|
|Carrots — 1 pc .|
|Onion — 1 head|
|Bay leaf — 1 pc.|
|Salt — to taste|
|Water — 1.5 liters approximately|
|Greens — 2-3 twigs|
|Pepper peas — 3-5 pcs.|
|Green onion — a few feathers|
The fastest fish soup with vegetables
How to cook a Quick canned fish soup
When there is no time for cooking, super-fast canned fish soup comes to the rescue. And if you peel potatoes and carrots in advance, then this soup can be cooked even at lunchtime!
Peel and slice potatoes and carrots. Onions are easy to peel (we do not cut them).
Pour water into a saucepan and put it on fire. As the water boils, we throw potatoes.
After about 10 minutes, we straighten the carrots and the onion head.
After 5 minutes, we send canned fish to the vegetables. Add spices, bay leaf, finely chopped herbs to taste.
The finished soup is served hot, sprinkled with a small amount of green onion. Bon Appetit!