A quick, budget-friendly, delicious and hearty soup made from canned mackerel with vegetables will warm you on a cold winter day. For a richer taste, I added melted cheese. It is in this version that children eat this first dish with pleasure, and, of course, adults.
Make canned mackerel fish soup. I'm sure you will like it.
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Ingredients:
Potatoes - 2 pcs.
Carrots - 1 pc.
Salt to taste
Bulb onions - 1 pc.
Canned mackerel in its own juice - 1 can
Vegetable oil - 1 tbsp. l
Processed cheese - 150 grams
Bay leaf - 2 pcs.
Allspice peas - 2 pcs.
Parsley greens - 2 sprigs.
Step by step recipe:
Prepare all the ingredients you need. Instead of mackerel, you can take any other canned fish, it will not affect the taste of the dish.
Vegetables, add those that I suggested, but you can supplement my list with others, such as: celery stalk, green beans, fresh or frozen green peas, bell peppers, or zucchini.
For a more satisfying option, add rice grits or small pasta. By the way, I cooked this soup with rice many times, it turns out very tasty.
I used cream cheese in a jar. If you want, feel free to replace it with cheese curds like "Friendship" or "Amber", but then they will need to be grated before adding to the soup.
Cut the onion into small cubes. Peel and grate large enough carrots on a medium grater.
Cut the potatoes into small cubes.
Fry onions and carrots in vegetable oil until soft.
Pour 1.5 liters of water into a saucepan, bring to a boil and lower the potatoes. Cook it for 10 minutes.
Then add the sautéed vegetables, bay leaves and peppercorns. Cook everything together for another 5 minutes.
Drain the juice from the canned food, and add the fish pieces to the soup.
Introduce processed cheese. Season to taste and cook for another 5 minutes. Stir occasionally to dissolve the cheese completely in the broth.
Remove the finished soup from the stove, cover with a lid. Let it brew for 10-15 minutes.
Serve fish soup with bread and greens.
Bon Appetit!
Mackerel soup was very popular during the Soviet era, when there was a shortage of food, especially in the 90s. But, our hostesses liked this recipe so much for its speed of preparation, its taste and richness that it has become one of our favorites in our time. By the way, this fish soup is quite useful, as it comes out with a lot of fish oil. To make it even healthier, add raw, unroasted vegetables and cut out processed cheese, but then it’s a completely different dish!
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