Fish soup made from canned saury. Fresh cabbage soup: step-by-step recipe. How to prepare delicious cabbage soup from fresh cabbage with meat, canned fish, lean, mushroom, vegetarian, dietary? Lenten cabbage soup with canned food for funerals recipe

Here is a classic of budget soups - canned saury fish soup. It's not much of a budget thing - it's very tasty! And very fast! Just half an hour - and you will put a fragrant, nutritious soup on the table. Of course, this is not, but canned fish soup turns out excellent without any need to compare it with expensive stews like!

The secret to preparing such soups lies in choosing the type of seafood. To make the fish broth really tasty, aromatic and rich, take canned fatty sea fish. Saira is an ideal option for these purposes ().

Magic Food Tips

1. It is important to choose the right raw materials. Before purchasing, look at the manufacturing date, read the ingredients, and evaluate the appearance of the jar. Canned food should not have any defects or dents, and the labeling should be clearly legible.
2. Canned fish is a completely ready-to-eat product that does not require preliminary heat treatment. If you don’t want the dish to turn into “porridge,” add canned food to the soup when all the other ingredients are ready.
3. Never add salt to fish soup at the beginning of cooking. Canned food, as a rule, already contains a lot of salt, so the dish is easy to spoil.

Total cooking time: 30 minutes
Cooking time: 25 minutes
Yield: 2 liters

Ingredients

• canned saury in oil – 1 can
• potatoes – 2-3 pcs.
• carrots – 1 pc.
• large onion – 1 pc.
• bay leaf – 1-2 pcs.
• salt and pepper - to taste
• water – 2 l
• greens - 1 bunch.
• vegetable oil – 1 tbsp. l.
• rice, millet or pearl barley - 2 tbsp. l. optional

Preparation

First of all, I peeled and cut the potatoes into small cubes. I washed it a couple of times to remove excess starch. I poured in 2 liters of cold water and set it to boil. If you are preparing vegetable soup (that is, without cereals), then take 3 large potatoes, and if you plan to thicken it, then, on the contrary, reduce the quantity to 2 tubers.



While the potatoes are boiling, I peeled and cut the onion into small cubes and the carrots into quarters (you can chop them on a coarse grater). Heat vegetable oil in a frying pan and fry the vegetables until soft and lightly browned, stirring. Pour in very little oil, because canned food already has enough fat. As soon as the potatoes boiled, I put the vegetables into the pan. At this stage, you can slightly change the recipe and add additional ingredients to the soup - cereals, which will thicken it and make it more satisfying. Rice, millet or pearl barley will do (don’t forget to soak the latter first, otherwise it will take a long time to cook).



After about 15-20 minutes, when the vegetables are completely cooked, it’s time to add canned fish to the soup. I put the contents of the jar of saury on a plate and mashed it with a fork - not too hard, let there be large pieces of fillet, the main thing here is to chop the ridges, which as a whole will not feel very pleasant in the soup.



I put the fish in the pan. If you don’t want to mash the saury, you can add it whole to the soup, removing the ridges. I left a couple of pieces whole for serving, so that later I could arrange them beautifully on plates. Be sure to add oil from the jar, it is very fragrant. If you don’t like it too oily, you can add not all the oil, but only half.



Only now you can add salt and pepper to taste, bay leaf for aroma. Let the saury soup simmer for 4-5 minutes over low heat.

At the very end I added fresh herbs, finely chopped with a knife. Dill, parsley and green onions are suitable; they all go well with fish, making the dish more aromatic and richer in taste. As soon as the broth boils again, you can remove the pan from the heat.



Before serving, it is advisable to leave the saury soup covered for 10-15 minutes. Afterwards you can call everyone to the table. Best served hot, on the first day of preparation. Can be supplemented with croutons, crackers with onions, and fresh herbs. Bon appetit!

Sair soup: cooking options

1. Do you want to make a diet fish soup without it being too greasy? Then add raw vegetables, without sautéing.
2. You can add only vegetables or thicken the soup with your favorite cereal: rice, millet, pearl barley, bulgur, buckwheat or barley.
3. Canned fish soup with tomato paste will be delicious. The technology does not change, just add 2 tablespoons of good pasta to the frying, without starch or other thickeners.
4. If you like experiments, try adding processed cheese or a scrambled chicken egg at the end of cooking.
5. You can cook fish soup from canned saury without potatoes, only with onions and carrots, thicken with millet, rice or cheese. Add a whole set of greens or use only one type at your discretion. Choose your delicious option and good luck with your culinary experiments!

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!

Step-by-step recipes for classic fish soup with canned food, fresh fish, tomatoes, beans

Grade
recipe

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

3 gr.

2 gr.

Carbohydrates

49 kcal.

Option 1: Classic fish soup with catfish

In fact, for classic cabbage soup you can use not only catfish, but also cod, burbot, pike perch, pike and other similar species. The recipe indicates the weight of clean fillet. You can pre-boil the bones and heads if you want a richer broth. Traditional Russian cabbage soup is prepared without tomato paste and tomatoes.

Ingredients:

• 0.7 kg cabbage;
• 0.6 kg catfish fillet;
• 0.1 kg carrots;
• 0.1 kg of onion;
• 1.8 liters of water or broth;
• 50 g butter;
• 2 potatoes (about 300 g);
• 80 g sweet pepper;
• parsley, salt, bay.

Step-by-step recipe for classic fish soup

The fish fillet cooks quickly, so you don’t need to add it right away; put the potatoes cut into cubes into boiling water, two pieces are enough. After boiling, boil for seven minutes.

Cut the washed catfish fillet into pieces slightly larger than a matchbox. Add them to the boiling potatoes. Add heat and after a couple of minutes collect the resulting foam. Reduce the boiling intensity.

Immediately chop the cabbage into strips and add. If suddenly the cabbage is tough, that is, winter varieties, then it takes a long time to cook, so you need to put it in front of the fish, boil it a little, then throw in the catfish. Cook everything together until the cabbage is soft, don’t forget to add salt.

While the vegetables and fish are being prepared, you need to peel and chop the carrots, onions, and chop the peppers. Place oil in a frying pan. We don’t feel sorry for him, we lay everything out at once. Heat it up, add the onion, after another couple of minutes add the carrots, and then the pepper. Fry the vegetables until golden brown.

Transfer the vegetable dressing to the pan with the fish soup. Boil everything together over the lowest heat so that the sautéing imparts flavor to the dish.

Finely chop the parsley, but you can use other greens for fish soup. Pour into a saucepan, add bay leaves, turn off the stove.

If suddenly the catfish is cooked and the vegetables are still hard, it is better to catch the pieces with a slotted spoon, then add them to the prepared cabbage soup or directly to the plates when serving the fish dish.

Option 2: Quick recipe for fish soup with sprat

Preparing quick fish soup will only take half an hour, however, you will have a delicious and very aromatic soup on the table. Sprat is used canned in tomato sauce. For four servings of cabbage soup for which the ingredients are calculated, one standard 240 g jar is enough. The dish can be prepared using water, fish or vegetable broth, or a diluted cube.

Ingredients:

• 3 potatoes;
• 1 tbsp. l. tomato paste;
• a can of sprat in tomato;
• 400 g cabbage;
• 1.4 liters of water;
• bulb;
• carrot;
• 30 g butter;
• spices, herbs.

How to quickly cook fish soup

Boil or simply measure water from a kettle according to the recipe, pour into a saucepan for cooking fish soup, and place on the stove. As soon as the liquid boils, add the chopped potatoes.

Shred the cabbage. You can chop it with a knife or use a special grater or knife. Add the vegetable to the potatoes as soon as they are half cooked. Add some salt to the cabbage soup and boil together for another five minutes.

Peel the onion and chop finely. Take any oil. Heat it up, add the vegetable, start sautéing. Grate the carrots and add them to the onions. Once they are browned together, add the pasta. Cook for another two minutes.

Open the sprat, put it from the jar into a frying pan along with tomato sauce, and warm it up a little.

Transfer the vegetables along with the sprat from the frying pan into the pan with cabbage soup. Heat together for about ten minutes, without letting it boil too much. The fish should retain its shape.

Throw spices, herbs and any seasonings to your taste into the fish soup.

The sprat in a tomato itself is very soft and can fall apart. It is for this reason that the product should be added at the very end, there is no need to actively boil it, and also stir the cabbage soup frequently.

Option 3: Fish soup with fresh tomatoes

A fragrant and very bright version of fish soup with fresh vegetables and tomatoes. To prepare a good broth you will need heads, fins, you can take the ridges of river fish. To serve cabbage soup you need a little fillet. You can use pike perch, catfish, carp and other similar species.

Ingredients:

• 1 kg of fish parts for broth;
• 2 onions;
• 500 g fillet or just fish pulp;
• 1 carrot;
• 4 tomatoes;
• 0.5 heads of cabbage;
• 400 g potatoes;
• frying oil;
• laurel, herbs, peppercorns.

How to cook

Wash the heads or other pieces of fish used for the broth. They may have no meat at all; even bare backbones will do. Place in a saucepan, fill completely with water, throw in one onion, removing only the top layer of husk, add 5-6 peppercorns and bay leaves. Let the broth for the cabbage soup simmer, periodically skim off the dark foam. After half an hour, strain through a fine sieve.

Be sure to rinse the pan, as plaque and foam collect on the walls. Return the broth to it, bring to a boil and add the chopped potatoes.

Shred the cabbage. If it is juicy and soft, then add it to the almost cooked potatoes. If the cabbage is tough, then add it after boiling for about five minutes. Let's add some salt to the cabbage soup.

We cut the fish into pieces or use it whole. Add to the vegetables in the broth, simmer for 5-7 minutes. If the piece was thrown in whole, then we take it out, cut it or break it into several parts.

As soon as you put the potatoes on to boil, you need to make the vegetable dressing. Chop the onions and carrots and fry in any oil. Tomatoes need to be thrown into boiling water for a minute, peeled and cut into small cubes. Add to the onion, simmer in a frying pan until all the moisture is gone, the color should appear.

Place the tomatoes and vegetables in a saucepan and stir. Add spices to taste and simmer for a few minutes.

If the fish was removed from the cabbage soup, then put the pieces on plates, pour in the prepared soup, and add herbs.

You can cook such cabbage soup with canned, barrel and any other tomatoes. By the way, the skin is even easier to remove from them, and tomatoes in their juice are most often peeled.

Option 4: Sour fish soup with sauerkraut

Cabbage soup is bright in appearance and no less interesting in taste. We take any fish, the fillet weight is indicated. Sauerkraut is often already with carrots, but we add another root vegetable. This version of the dish without potatoes.

Ingredients:

• 800 g cabbage;
• 500 g fish;
• 100 g onion;
• 100 g carrots;
• 60 ml oil;
• 1-2 spoons of paste;
• spices.

Step by step recipe

Immediately place a large frying pan on the stove. Add all the oil, heat it up and add the chopped onion. Fry a little, add carrots. You can fry it in a cauldron and then cook cabbage soup in it.

As soon as the carrots and onions are fried, add sauerkraut to them. Fry together for at least fifteen minutes over low heat. Then add paste, the amount at your discretion.

Place the cabbage in a saucepan or simply pour boiling water over it if the vegetables were cooked in a cauldron. Stir, boil for several minutes, add the amount of water at your discretion, depending on the desired thickness.

Add the fish cut into pieces, increase the heat, and skim off the foam. Salt and pepper the cabbage soup, cook for seven minutes, season with herbs.

To fry sauerkraut faster, you need to squeeze it out of the brine, but do not pour it out, but add it to the pan with fish soup at the end to taste.

Option 5: Fish soup with saury and beans

A wonderful recipe for quick and tasty fish soup with canned beans and saury. This dish does not contain potatoes, but if desired, you can throw them into the pan at the very beginning of cooking.

Ingredients:

• 600 g cabbage;
• a jar of saury;
• can of beans;
• bulb;
• 4 tablespoons of oil;
• 2 spoons of pasta;
• carrot;
• spices, herbs.

How to cook

Chop the onions and carrots, place them in a frying pan with oil, and start frying over medium heat. Once they are browned, add the pasta.

Measure out about one and a half liters of water, boil, add shredded cabbage. Boil for two minutes.

Open the saury, break large pieces, add to the cabbage soup. Immediately open the beans and place them in the pan after the fish has boiled.

Boil the cabbage soup with beans and fish for another minute, add the fried vegetables and pasta. Cook for a couple more minutes over medium heat.

Season the cabbage soup with a variety of spices, herbs, and bay leaves.

You can use any beans, but very often you come across a product with a slimy sauce. In this case, you need to rinse it, put it in a colander, and only then add it to the fish soup.

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.