Canned saury cabbage soup. Green fish soup made from fresh cabbage with canned fish

Hearty cabbage soup with canned sprat in tomato sauce is an unconventional combination of ingredients for cabbage soup, however, this recipe has taken root well in many families. There is another option for preparing this dish - with the addition of beans, then the soup turns out thicker and more satisfying. It is better to eat such cabbage soup not hot, but already cooled and brewed.

Housewives often want a variety of dishes. Especially those who work don’t have a lot of time. In the evening, an easy to prepare and nutritious dish helps out. And on the weekend, you don’t want to spend too much time standing at the stove. These cabbage soup with sprat are simple and satisfying.

Our recipe will take literally 40 minutes to prepare. A three-liter saucepan will yield more than 10 servings, which is very good for a family of 3 or more people. The main secret of a delicious soup is freshness, quality ingredients and a good recipe.

Compound

• 0.5 heads of cabbage;
• 1 can of “Sprat in tomato sauce”;
• 2 tbsp. l. sunflower oil;
• 2 tomatoes;
• 1 onion;
• 1 carrot;
• 1 sweet red pepper;
• 2 potatoes;
• 0.5 tsp. ground black pepper;
• 0.5 bunch of fresh parsley;
• approximately 2 tsp. salt.

Preparation

1. To make delicious cabbage soup with canned sprat in tomato sauce, rinse the potatoes under cold water, peel, and cut into medium or large cubes. Add cold water to the pan, place on the stove and let the potatoes cook. Turn the heat up to high, let it boil, and turn it down to low. Cook until done, covered.
2. Wash and peel the carrots and onions. Wash the red bell pepper under running water. Remove the seeds and membranes from it. Cut everything into small cubes.
3. Heat a frying pan, add sunflower oil (can be replaced with corn or olive oil, preferably unrefined), then vegetables and sauté until golden brown. The main thing is that the carrots become ready and soft.
4. Rinse the tomatoes under cold running water. Carefully remove the skin from them. Cut into medium cubes. Add tomatoes to roasting vegetables. First turn on high heat, and then, when cooked through, turn on low heat. The tomato juice needs to evaporate. Simmer the tomatoes with other vegetables until tender, covered.
5. Open the sprat and add the fish in tomato sauce to our fry. Simmer everything over low heat for about 5 minutes.
6. Shred the cabbage with a knife or a special device as finely as possible. Add it to the pan with the long-cooked potatoes. Let it all boil. Add some salt. Cook for about 5 minutes, no need to cover the vegetables with a lid.
7. Add the prepared vegetable frying with sprat to the pan. Mix well. Cook everything over low heat for about 7 minutes.
8. Finely chop the parsley and add to the cabbage soup and pepper. Mix everything thoroughly. Turn off the gas and let it sit for at least 5-10 minutes.
9. Such cabbage soup with sprat is especially useful for lunch, but if you are hungry, you can have it for dinner. They are filling and light. Try qi with this unusual recipe!

Some housewives do not like parsley and add, for example, dill to cabbage soup with sprat. And someone would like to try soup with cilantro; it will probably give you an original taste. In addition to ground black pepper, you can add your favorite “10 herbs” seasoning, black allspice, bay leaf or a few cloves for piquancy. Cabbage soup is most often served hot and steeped.

If everyone takes 1 tbsp on a plate. l. sour cream (can be replaced with 15% cream), it will add a pleasant creamy note to the cabbage soup, and it will become less sour and more beneficial for the stomach. You can eat them with any bread or loaf, buns with garlic or sesame seeds.

You can fry croutons on both sides and spread with mayonnaise. Place a couple of tomato slices and grate Dutch cheese on top. A suitable appetizer for our cabbage soup with sprat in tomato. Healthy hot bread is made in a toaster.

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August 24, 2015

In the summer heat, and not only, fans of fish soups, as well as consumers who are temporarily thrifty 🙂 will undoubtedly be interested in a recipe for an inexpensive, yet satisfying and healthy lean borscht with canned fish, the most popular among which are sprat or gobies fried in tomato sauce. We ourselves ate a lot of this borscht when we were students at culinary school, cramming all sorts of recipes for tests, and it was delicious, I admit it :)

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

For even better taste and satiety, borscht is often prepared with the addition of beans, but this is not necessary.

In addition, the dish sounds very good in the cabbage soup format, i.e. without beets, although – whoever likes what. We cook cabbage soup more often, which we will start with today, and then for those who wish, we can easily transform it into borscht, simply adding beets :)

• It will turn out: 1 liter

Ingredients

potatoes – 2-3 pcs.

cabbage – 1/4 medium head

carrots – 1 small piece

onions - the same amount

beans - 1/4 cup, optional

beets – small for borscht

fresh tomato or tomato juice – 1/2 cup, for borscht

vegetable oil – for sautéing vegetables

Parsley

salt, ground black pepper, bay leaf - to taste

Water – 700 ml

canned fish in tomato – 1 jar

How we do it

1 Our ingredients.

2 If we use it as standard, don’t forget and don’t be lazy to soak the beans in cold water the day before so that they cook quickly and look beautiful in the borscht. Fill the prepared beans with fresh water and cook until half cooked, while we peel the potatoes and chop the cabbage and vegetables. Test one bean for softness - if it bites easily, then you can add potatoes.

3 Beans that are not soaked in advance take a long time to cook and become unsightly, so if you didn’t take care in advance, it’s better to cook without beans :)

4 Peel the potatoes, wash them, cut them into cubes and put them in boiling water.

5 Shred the cabbage into strips and send it there.

6 Cut the carrots and onions into strips and sauté with a small amount of vegetable oil.

7 As soon as the potatoes are boiled until soft, add the sautéed carrots and onions into the pan.

8 Boil everything together and add the whole jar of sprat to the boil along with tomato sauce. If you don’t like specific sprat swimming in plates, you should mash them with a fork in the jar until they are unrecognizable :)

9 Immediately after the sprats (calves), add salt, pepper, bay leaves to taste, mix and finish cooking. Congratulations, this is cabbage soup with sprat, as in the photo above :)

10 If you prefer borscht with canned food, simply simmer grated beets in a separate frying pan with sour tomato juice or chopped fresh tomatoes so that the beets soften and retain their appetizing color, and add the stewed beets to the boil at the same time as the sautéed vegetables. It’s even simpler - boil the beets in their skins until tender in advance, peel, grate or chop and add to the borscht 5-7 minutes before it’s ready, along with the spices.

Not difficult, right? And surprisingly tasty 🙂 Such borscht (cabbage soup) is usually cooled and eaten cold, but if you don’t have the patience to wait, they won’t disappoint you even when hot.

When serving, sprinkle the borscht in bowls with chopped herbs, and if you like, also add garlic. We don’t add sour cream (it’s still fish), but there is a practice for serving it this way.

Quick cooking and bon appetit!

It happens that you need to quickly cook the first dish, but there is absolutely no time. For such a case, I offer a recipe for fish soup made from fresh cabbage and canned mackerel. Yes, yes, cabbage soup with canned fish, exactly. For some this dish may seem unusual, but in our family such cabbage soup is prepared regularly. My mother once showed me this recipe (with photo), calling it cabbage soup with fish “canned food”.

I always keep a couple of cans of canned fish, mackerel, herring, and pink salmon at home. Such supplies periodically help me out when I don’t know what to cook or when I need to do something quickly. So today I will tell you how to cook fish soup using such supplies. I take mackerel in oil or in its own juice; my family doesn’t eat it in tomatoes, but it’s just a matter of taste.

Fish soup made from fresh cabbage with canned food is quite light, since its calorie content is only about 50 kcl per 100g. This is a real find for those who watch their weight and love first courses. This dish is mainly popular in the north and central Russia. Also, many people prepare it for ritual dinners and funerals.

Preparation

Pour water into a clean saucepan and place on fire. While the water is boiling, let's start with the vegetables. We clean the cabbage from limp, dirty and damaged leaves. Cut off the required amount of cabbage from the fork and chop it into thin pieces.

Wash the potatoes thoroughly under running water, peel them, cut them into equal pieces, and place them in a deep bowl of water.

Try to cut vegetables for dishes the same way, into cubes or cubes, so the finished dish will look neat and beautiful.

The water in the pan is almost boiling, put the shredded cabbage in it and cover with a lid. As soon as the cabbage boils, put the potatoes in it, wait until it boils, reduce the heat and cook until fully cooked.

While the vegetables are cooking, let's fry the onions and carrots. Wash the carrots, peel them and grate them on a coarse grater. Peel the onion, rinse with water and chop into half rings.

Pour odorless vegetable oil into a heated frying pan and add onions and carrots, fry the vegetables for several minutes over medium heat.

In general, you can add other vegetables. This recipe is not strict, you can add almost anything you like.

You can add a quarter of a bell pepper and a chopped tomato, so the frying will be tastier. This is what we did in the recipe. I only had a tomato, so I can do without pepper.

When the vegetables are fried, open the canned mackerel and put it in the frying pan along with the juice that will be in the jar. We did the same when we cooked. Simmer for a few minutes, add spices and bay leaf.

Green fish soup (quickie recipe) is almost ready. The potatoes and cabbage are cooked, add salt and fry with fish to the pan, cover with a lid and cook over low heat for another 3-4 minutes. Ready.

Cabbage soup with canned fish: ingredients

• 400-500 g – white cabbage;
• 3-4 pcs – potatoes;
• 1 piece – onion;
• 1 piece – carrots;
• 1 piece – tomato;
• 1-2 ban – canned mackerel;
• 2-3 tbsp – odorless vegetable oil;
• Salt, spices, bay leaf - to taste.

Fish soup is a traditional and popular dish of Russian cuisine, which clearly shows that very tasty food can be inexpensive and quite simple. There are a great many recipes for preparing this masterpiece, because every housewife tries to add her own “tricks” to its recipe. This dish is used in dietary nutrition, on fasting days and as a light lunch. It's great for adding variety to your diet. Let's look at several cooking options step by step and with photos of this wonderful dish.

Fish soup with fresh cabbage

Now we will look at a very quick and easy way to prepare fish soup from fresh cabbage at home, which uses fish such as pike, cod, burbot, pike perch, and catfish. You can safely choose any one from this list. Cabbage soup can be cooked with or without tomato.

Components:

• Fish broth – 1.7 l;
• Two or three potato tubers;
• One head of cabbage (small);
• Fresh boneless fish fillet with skin – 600 g;
• Carrot – 140 g;
• Onions – 120 g;
• Any greens - to taste;
• Parsley (root) – 30 g;
• Margarine – 50 g;
• Black peppercorns – 6 pieces (to taste);
• Salt - to taste;
• Ground pepper – ¼ small spoon (to taste);
• Laurel - two leaves;
• Tomato paste – 50 g (optional).

Cooking instructions are as follows:

1. Take a deep saucepan and pour hot water (there should be a little of it) into pieces of fish, cut into portions, add peppercorns, bay leaves, salt and cook for about 10 minutes on a low flame;
2. Use the fins, bones, and head to prepare the broth. Add water, bring to a boil, cook over low heat for about 20 minutes;
3. Process all vegetables. Shred the cabbage, chop the onion, potatoes, parsley root and carrots;
4. Place margarine on a heated frying pan and add carrots, onions, and parsley root. Saute them for about three minutes over medium heat;
5. Add the tomato, mix everything well, simmer;
6. Take two broths in which the offal and the fish itself were cooked, combine them and strain. You'll need them later;
7. Place the cabbage and potatoes in the strained broth (boiling), cook for 10 minutes. Then turn the sautéed vegetables. Cook the cabbage soup in fish broth for another 10 minutes;
8. Saute the flour;
9. Add bay leaf, pepper (peas), salt to the dish, bring to a boil, add browned flour and boil everything together for another five minutes;
10. Magnificent cabbage soup with fish is ready. To serve, place two or three pieces of boiled fish on a plate. Then pour in the cabbage soup and sprinkle with washed and finely chopped herbs.

The dish turns out to be very aromatic and rich. Fish soup made from fresh cabbage will be simply irreplaceable both during Lent and at any other time.

Cabbage soup with canned fish

Preparing this quick, tasty and healthy dish takes very little time. A hot dish perfectly satisfies hunger, warms you up in cold weather and helps you tolerate food restrictions well.

Ingredients:

• A can of canned fish (to your taste);
• White cabbage – half a kilo;
• Parsley root, onion, carrot - one each;
• Two or three potatoes;
• Water – 2.5 liters;
• Salt, black peppercorns - to taste;
• Laurel - two leaves;
• Greens - to taste and optional;
• Butter or vegetable oil (for frying) – a large spoon.

Let's look at how to prepare cabbage soup with canned fish step by step:

1. Boil water and add salt. Place cabbage, cut into pieces, into boiling water and cook for 10 minutes;
2. Peel the potatoes and cut into cubes, put them in the water where the cabbage is cooked. Cook this for another 10 minutes;
3. Peel the parsley root, wash it and cut it into small pieces;
4. Wash and peel the onions and carrots. Chop the onion and cut the carrots into small cubes;
5. Heat a frying pan, put butter in it. Place and fry slightly, without ceasing to stir, over low heat: first, fry the carrots for 7-10 minutes, then fry the parsley for 5 minutes, and finally the onion for another five minutes;
6. Add the frying to the container with vegetables. Cook over low heat, covered, for 15 minutes, test for readiness;
7. Open a can of canned food, add it to the cabbage soup, and then add salt, bay leaf, peppercorns, cook for another 5-7 minutes;
8. Wash the greens and chop finely;
9. When serving the food, sprinkle it with herbs.

You can also serve cabbage soup with croutons or pies. It will be incredibly tasty and nutritious and your whole family will love it.

Lenten fish soup in a slow cooker

This first dish is perfect for those who are fasting or want to try something new but simple. Thanks to cooking in a slow cooker, the process will speed up, and you will be able to “refuel” with your favorite food much faster.

Cooking products:

• Fish in tomato sauce (canned) - jar;
• Carrot, onion, bell pepper - one each;
• 4 potato tubers;
• 2 bay leaves;
• Garlic – 3 cloves;
• Dill, suneli hops (or other spices), ground black pepper - to taste.

The preparation scheme is very simple:

1. We put some water to boil, then chop and fry the onion, pepper and carrot together;
2. Cut the potatoes and shred the cabbage;
3. Place the fried vegetables, cabbage and potatoes into a bowl of boiling water;
4. Open a jar of canned food and place its contents, add salt, pepper, and add bay leaves. We activate the “Soup” mode on the device for 40 minutes (25 of them will be required for the water to boil again, and the remaining 15 for cooking);
5. At the end of cooking, season our dish with dill, garlic and your favorite spices (in this recipe - suneli hops);
6. Lenten cabbage soup with fish can be served.

Even if the fish is canned, it does not affect the taste and aroma at all. This dish will go with a bang during Lent.

Light summer cabbage soup

When it's hot, you always want something light and special. In the hot summer, an excellent solution would be to cook your own cabbage soup using salmon broth. This dish will delight you with its simplicity and at the same time amazing rich taste.

You will need:

• Half a kilo of salmon with bones;
• Two tomatoes;
• White cabbage – 100 g;
• Pepper, carrot and onion - one each;
• Two bay leaves;
• Spinach – 4 large spoons;
• Dill – 4 sprigs;
• Garlic – 2 cloves;
• Chopped celery and parsley root - one small spoon each;
• Salt to taste;
• Vegetable oil;
• Chopped herbs for garnish (optional).

1. Fill the washed salmon fillet with water. Place the container over medium flame and bring to a boil. Add some salt, add dill and bay leaves. Reduce the flame to minimum and boil the product until cooked;
2. We take out the fish and separate the flesh from the bones, strain the broth into a saucepan and leave it on the stove;
3. Chop the carrots and cabbage into thin shavings, cut the onion and pepper into squares. We remove the skins from the tomatoes, after pouring boiling water over them, then cut each into 4 parts, removing the seeds from them;
4. Fry the onion and carrots in vegetable oil until soft;
5. Let's return to the broth. Turn on the gas and bring the product to a boil, then add cabbage, parsley and celery one by one, then the fried vegetables. Reduce the flame;
6. We continue the cooking process until the cabbage is half cooked. Next, add peppers, tomatoes and spinach and continue cooking until tender;
7. Finally, place the salmon fillet and finely chopped garlic in the cabbage soup and leave the dish to steep for 15 minutes;
8. Before eating, decorate the dish with herbs.

Fish soup is prepared very simply, and there are simply a great variety of different recipes. Each housewife “introduces” vegetables into the dish during cooking in a different sequence, or does not add some ingredients at all. For example, the last recipe does not contain potatoes. But this shouldn't bother you. Study different cooking schemes, experiment with ingredients. This can help you create your own version of a unique dish that will delight you and your loved ones.

Video: Recipe for cabbage soup with sprat in tomato sauce

Good afternoon or evening, dear readers of the site!

Cabbage soup with canned fish is prepared easily and, most importantly, quickly.
A very important shortage complicates our modern life, no, not a shortage of food, as before, but a shortage of time for women, the breadwinners of the family.
The kitchen pastime will remain a constant value if... you don’t understand in time that cooking is by no means blindly following recipe instructions, but simply a creative approach as its basis.
Today, every housewife knows how to cook lean cabbage soup, and every housewife has her own recipe. When cooking, we all try to preserve vitamins and nutrients as much as possible. And at the same time save your precious time.
Since I said about vitamins and nutrients, I’ll immediately make a reservation that when preparing soups, cabbage soup and borscht, I never sauté vegetables, that is, I don’t process them in fat on a hot frying pan. This completely unnecessary operation destroys the “miracle” of vegetables that they received from nature, and we end up consuming overheated, decomposed fats.

However, I only do this with first courses, which I cannot say about the rest.
I got into a conversation, but in general today I’m having Lenten cabbage soup with canned fish.

Recipe for making lean 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.
• bell pepper – 1 pc.
• tomato – 2 tablespoons (or fresh tomatoes 2-3 pcs.),
• vegetable oil - 2 tablespoons,
• salt, herbs,
• water – 3 l.

Method of preparation: Place a saucepan with water on the fire. While the water is boiling, prepare the vegetables.

Shred the cabbage into small strips, cut the potatoes into small strips, cut the onion into small strips, grate the carrots on a coarse grater, and also cut the pepper into strips.

First of all, I always put the cabbage in boiling water, add salt, stir and wait for it to boil; after boiling, I cook it for 5-7 minutes. Then I add potatoes, onions, carrots, peppers.

Cover with a lid and cook the vegetables until tender. While our vegetables are cooking, we open the canned food and pour the oil from the jar into the pan with the vegetables.

I lightly fry the tomato in a frying pan. But if I have fresh tomatoes, then I peel them, chop them finely and put them in cabbage soup along with vegetables.

We have finished preparing, by this time the vegetables have been cooked, put the fish and lightly fried tomato into the pan. Let it simmer for about five minutes over low heat, add chopped herbs (onion, dill, parsley).

Turn it off.

The cabbage soup with canned fish is ready to serve.

On fasting days without sour cream, and on regular days with sour cream.

Bon appetit!

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

Sincerely, Irina!

Shchi occupy a special place among Russian national soups. We used to go even to Paris with our cabbage soup. As a rule, cabbage soup is cooked in meat, fish or mushroom broth. Different regions have their own characteristics of preparing this dish. I suggest you try cabbage soup with canned mackerel. Their taste is in no way inferior to cabbage soup in meat broth. Very tasty and filling!

To prepare cabbage soup with canned fish in a slow cooker, you need to take fresh white cabbage, carrots, onions, tomatoes, potatoes, canned fish in oil (I have mackerel), refined sunflower oil, ground black pepper and salt. To season cabbage soup, use sour cream and chopped dill.

Make a ring-shaped cut at the stem of the tomatoes, and make a shallow cross-shaped cut on the opposite side. Place the tomatoes in boiling water for 12–14 seconds and, when the skin comes off, immediately rinse the tomatoes with cold water and remove the skin.

Cut the tomatoes into thin slices.

Peel and chop the onion.

Peel the carrots and grate them to prepare Korean carrots.

Chop the cabbage into thin strips.

Peel the potatoes and cut into small cubes.

Drain the oil from the canned food, remove the bones from the fish and cut into small pieces.

Pour sunflower oil into the multicooker bowl (I have a PHILIPS HD 3036), add onions, carrots and tomatoes.

Fry the vegetables with the lid open and stirring constantly in the “fry” mode for 5 minutes.

Add cabbage and potatoes.

Mix everything and add water.

Close the multicooker with a lid, set the “cooking” or “soup” mode and cook for 30–35 minutes, and then add the fish.

Cook again in the “soup” or “boil” mode for another 10–15 minutes.

When serving cabbage soup with canned fish, season with sour cream and chopped dill.

Bon appetit!

There are different types of cabbage soup, one of the options is fish. This dish is much lighter than meat, but not as empty as vegetarian soup.

It also has a special aroma.

Try cooking! Who knows, maybe your household will like fish soup and become frequent guests on the dinner table.

Fish soup - general principles of preparation

Fish. To prepare cabbage soup, you can use fillets, whole carcasses or ridges with heads. The size of the fish, as well as the variety, does not matter. This product is prepared quickly, 15 minutes of cooking is enough, so add it along with or after the potatoes.

Cabbage. For fish soup, you can use a fresh head of cabbage or a fermented product. The quantities indicated in the recipes can be changed to suit your taste.

Other vegetables. Usually these are potatoes, onions and carrots; bell peppers can be added. Some of them are placed directly into the pan, while others require pre-frying in a separate bowl.

Tomato. You can use fresh or canned tomatoes, pasta or ketchup sauce. Some recipes may not include tomato.

Canned food. Fresh fish is not always used for cabbage soup; the product is often replaced with canned food: mackerel or saury in oil, sprat in tomato.

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

Fish soup with fresh cabbage

To prepare such cabbage soup, you can use any river fish. This shows the weight of the fillet with the skin on but without the backbone.

Ingredients

0.6 kg of fish;

2 potatoes;

1 small head of cabbage;

2.5 liters of water;

100 g of onions and carrots;

50 ml oil;

50 g tomato;

Spices, herbs.

Preparation

1. Peel a couple of potatoes, cut into pieces, add to boiling water and start preparing cabbage soup.

2. 3-4 minutes after the potatoes boil, add the cut-up portions of fish. Wait for it to boil, skim off the foam.

3. Cook the fish and potatoes at a low simmer so that the pieces do not overcook.

4. Shred the cabbage. If it is young, then we will add it to the pan at the end of cooking. If the cabbage is winter, then add it 5 minutes after the fish boils. At this point, the fish soup can be salted.

5. Cut the onions and carrots (you can grate them). Place in heated oil and cook ordinary vegetable sauté in a frying pan.

6. Dilute the tomato with a little water so that it becomes thinner, and put it in the frying pan. Fry for about five minutes.

7. As soon as the cabbage is cooked but a little crunchy, transfer the vegetables from the frying pan.

8. If desired, add bell pepper. Stir, simmer under the lid for about five minutes, the heat is as low as possible.

Rich fish soup

To prepare such cabbage soup you will need not only fillet, but also illicit parts of the carcass: ridges, heads, fins, bony pieces. A rich broth will be prepared from them.

Ingredients

1 kg of illiquid fish;

0.6 kg cabbage;

2 carrots;

0.5 kg fillet;

3-4 liters of water;

4 potatoes;

2 onions;

4 tomatoes;

1 pod pepper, seasonings.

Preparation

1. Thoroughly wash illicit fish pieces and heads. Place in a saucepan, add cold water, and place the broth on the stove.

2. Peel the carrots, cut into centimeter pieces. Peel the top husk from the onion and leave the rest. Add vegetables to the fish, throw in a couple of peppercorns and half a bay leaf.

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

4. Add chopped potatoes. After the root vegetable boils, throw in the fillet pieces. Cook together.

5. We do the usual sautéing from the remaining onion and second carrot. Season with grated tomatoes and simmer for a few minutes.

6. Add cabbage to half-cooked potatoes and fish, cook until soft, add salt.

7. Place the vegetables into the fish dish and cook together for a few minutes to combine the flavors.

8. At the very end, you need to taste it and add more salt if necessary. Throw in some greens and delicious cabbage soup with a fishy aroma is ready!

Fish soup with canned saury

A recipe for quick but tasty cabbage soup that does not require fresh fish. For 2 liters of soup, 1 can of canned saury in oil or in its juice is enough. 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 cabbage;

A jar of saury;

Oil, seasonings.

Preparation

1. Chop the potatoes not very large, throw them into a saucepan with boiling water, let them cook.

2. Let's take care of the cabbage, shred it in the usual way. Add to the potatoes when the pieces begin to pierce, but are not yet soft. Season the cabbage soup with salt.

3. Cut the onion into small cubes and throw it into the frying pan. After a minute, add the grated carrots. Sauté until golden brown.

4. Open the canned fish and take out the pieces. Divide in half, take out the ridge.

5. First transfer the vegetables from the frying pan into the pan, after boiling, add the fish along with the marinade, cover and simmer for about five minutes.

6. The dish is ready! Throw the greens into a pan or then into 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 spoon of tomato;

2 potatoes;

1.5 liters of water;

1 tbsp. boiled or canned beans;

Carrot and onion;

Oil, spices;

0.3 kg cabbage.

Preparation

1. Boil water in a saucepan, throw in potato pieces, and start cooking cabbage soup.

2. When boiling, add the fish cut into several pieces. Let it boil again, remove the foam.

3. Shred the cabbage, chop all other vegetables and roots.

4. Fry the onion and carrots in a small amount of oil, and if desired, add the pepper cut into small cubes.

5. Season the sauté with tomato. Keep it on the fire for a couple more minutes to brighten the color, then turn it off.

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

7. Season the fish soup with salt, add the vegetables and tomatoes, cover and simmer for 5-7 minutes at a barely noticeable boil.

Fish soup with sprat in tomato

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

Ingredients

1.5 liters of water;

500 g cabbage;

1 sweet pepper;

1 can of sprat;

Onions and carrots;

1 tbsp. l. pastes;

Oil, fresh or dry herbs, seasonings.

Preparation

1. Place the water for the broth on the stove and let it boil.

2. Immediately put a frying pan with oil, heat it and throw in the chopped onion.

3. Peel and three carrots, add to the onions. Cook the vegetables for a few minutes.

4. Dilute the tomato with 3 tablespoons of water, pour the vegetables into the pan.

5. Cut the bell pepper, shred the cabbage, throw it into a saucepan with boiling water and you can immediately add salt. Cook until soft.

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

7. Open the sprat and transfer it to the cabbage soup along with the tomato. If you come across peppercorns or bay leaves, they need to be removed.

8. Boil fish soup for 2 minutes.

9. Cut the greens and add.

10. Cover the saucepan with cabbage soup and turn off the heat. Let it sit for 15 minutes.

Fish soup with fried fish

To prepare such cabbage soup you will need some cod. But you can use other fish.

Ingredients

300 g cod;

80 g onion;

70 g carrots;

0.5 bunch of dill;

300 g cabbage;

30 ml oil;

250 g potatoes;

50 g of tomato.

Preparation

1. Pour 1.5 liters of water into the pan and let it heat up. After boiling, throw in the potatoes. After another 5-10 minutes, add cabbage.

2. Cut the cod into pieces, or cubes. Size about 1.5 cm.

3. Pour oil into a frying pan, heat and fry the fish until crusty, transfer to a bowl.

4. Place chopped onions and carrots in a frying pan, fry for a few minutes, and add pasta. Pour in a little broth from the pan with a ladle and simmer.

5. Transfer the sauteed sauce with the tomato into the cabbage soup, let it boil, add salt and pepper.

6. Place the fried fish and let it boil again.

7. Throw in chopped dill and turn off.

Fish soup with sauerkraut

A very interesting recipe for fish soup with a bright taste and aroma of sauerkraut.

Ingredients

0.5 kg fillet of any fish;

400 g cabbage;

Bulb;

2-3 tomatoes;

Carrot;

2 spoons of pasta;

3 potatoes.

Preparation

1. Place carrots and onions in a frying pan, fry a little in oil and add sauerkraut. Cover and simmer for 10-15 minutes. Then remove the lid and continue frying.

2. Boil 2 liters of water, throw in the potatoes, boil in water for a couple of minutes and add pieces of fish. Cook until almost done.

3. Once the cabbage is lightly fried, add the grated tomatoes. Cook for a couple more minutes.

4. Transfer the cabbage to the almost finished cabbage soup, stir, and boil for a few minutes.

5. Add the greens, taste for salt, and adjust to the desired taste.

To prevent the pieces of fish from boiling over and to keep the vegetables neat, you need to bring the cabbage soup to the highest heat and cook it to low heat.

Fish doesn’t really like garlic and doesn’t always go well with it, so you shouldn’t add it to a dish, and especially not to a common pan.

If you add a few pieces of smoked fish to the cabbage soup, the aroma will be simply amazing.

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

If the cabbage soup turns out bland, you can add a little lemon juice, dry acid or sauerkraut brine to it.

This is a unique quick recipe that I and my family love. If you don’t have time to cook, if you are in a hurry to feed your family a delicious and hot lunch, if you are fasting, you will definitely like this recipe for its simplicity and excellent taste! Once upon a time, I didn’t even suspect that cabbage soup could be cooked from fresh cabbage. I thought it was only made from fermented vegetables. But with the addition of canned mackerel, cabbage soup from fresh cabbage acquires a specific flavor and aroma, and it is difficult to understand whether the cabbage is fresh or sauerkraut. The recipe has helped me out more than once, I shared it on the forum, I cook cabbage soup very often, and finally I was ready to make a step-by-step recipe with photos. It's very simple and very tasty!

Recipe:

1. Peel, wash, and cut potatoes into cubes.

2. Chop fresh cabbage like you would for borscht.

3. Place the potatoes and cabbage in a saucepan with a capacity of at least 2 liters, add water and put on the fire to boil.

4. Peel the onions and carrots. Cut the onion into small cubes, grate the carrots.

5. Sauté onions and carrots in vegetable oil until soft and golden brown.

6. Place roasted vegetables and canned sardines into the boiling broth. I take any kind, sardines in oil or with added oil - for cabbage soup it’s not that important, just so long as it’s not in tomato.

7. Place salt, bay leaf and spices in a saucepan. Continue cooking until the potatoes are done and the cabbage is tender.

8. Serve the prepared fresh cabbage soup with canned sardines hot.

You can add fresh herbs to the cabbage soup to taste.

Bon appetit!

Cabbage soup with canned fish is prepared easily and, most importantly, quickly.
A very important shortage complicates our modern life, no, not a shortage of food, as before, but a shortage of time for women, the breadwinners of the family.

Spending time in the kitchen will remain a constant value if... you don’t understand in time that cooking is by no means blindly following recipe instructions, but simply a creative approach as its basis.
Today, every housewife knows how to cook lean cabbage soup, and every housewife has her own recipe. When cooking, we all try to preserve vitamins and nutrients as much as possible. And at the same time save your precious time.
Since I said about vitamins and nutrients, I’ll immediately make a reservation that when preparing soups, cabbage soup and borscht, I never sauté vegetables, that is, I don’t process them in fat on a hot frying pan. This completely unnecessary operation destroys the “miracle” of vegetables that they received from nature, and we end up consuming overheated, decomposed fats.

However, I only do this with first courses, which I cannot say about the rest.
I got into a conversation, but in general today I’m having Lenten cabbage soup with canned fish.

Cabbage soup with canned fish, lean

Ingredients:

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

Method of preparation: Place a saucepan with water on the fire. While the water is boiling, prepare the vegetables.

Shred the cabbage into small strips, cut the potatoes into small strips, cut the onion into small strips, grate the carrots on a coarse grater, and also cut the pepper into strips.

First of all, I always put the cabbage in boiling water, add salt, stir and wait for it to boil; after boiling, I cook it for 5-7 minutes. Then I add potatoes, onions, carrots, peppers.

Cover with a lid and cook the vegetables until tender. While our vegetables are cooking, we open the canned food and pour the oil from the jar into the pan with the vegetables.

I lightly fry the tomato in a frying pan. But if I have fresh tomatoes, then I peel them, chop them finely and put them in cabbage soup along with vegetables.

We have finished preparing, by this time the vegetables have been cooked, put the fish and lightly fried tomato into the pan. Let it simmer for about five minutes over low heat, add chopped herbs (onion, dill, parsley).

Turn it off.

The cabbage soup with canned fish is ready to serve.

On fasting days without sour cream, and on regular days with sour cream.

Bon appetit!

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

Sincerely, Irina!