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Fish Soup from Canned Sardines
Instructions
Prepare all the ingredients you need. Peel and rinse the potatoes, onion and carrot.
Cut the potatoes into small cubes.
Finely chop the onion.
Cut the carrot into thin strips or grate it on a coarse grater.
Bring about 2 litres of water to a boil and add the potatoes, onion and carrot. Cook over medium heat until the vegetables are half done.
Then add the canned sardines to the pot, along with the salt, black ground pepper (or other spices) and the bay leaf. Simmer for a few minutes.
Add a little vermicelli. It cooks quickly, so add it once the vegetables are already done and the soup has only a couple of minutes left to boil. Taste the soup for salt and add more if needed.
At the end of cooking, add the finely chopped fresh herbs, stir, cover the pot with a lid and remove from the heat.The tasty fish soup from canned sardines is ready. I serve it with homemade croutons or with toast spread with cream cheese.Enjoy your meal!
Tips
- 1
Add the SARDINES NEAR THE END, once the vegetables are half done — the fish is already cooked and does not need long boiling.
- 2
Add the VERMICELLI at the very end. Otherwise it overcooks and the soup turns mushy.
- 3
Add the BAY LEAF for only 5–7 minutes — any longer and it turns bitter. Remove it before serving.
- 4
FRESH HERBS AT THE END — parsley, dill, spring onion. They add aroma and vitamins. The same principle works in other soups from canned fish.
Video
FAQ
Which canned fish can I use? +
The original recipe uses sardine, but any canned fish will do: saury, mackerel, tuna, pink salmon, herring. In its own juices or in oil — choose to taste. Sardine and saury are the most popular options for this kind of soup. Tuna is more «restaurant-style» and pricier. Mackerel is fattier, so the soup will be richer. Avoid fish canned in tomato sauce — it changes the colour and flavour of the broth. For a good-quality product, check the contents: fish, salt, oil or water.
What can I use instead of vermicelli? +
Thickening options. Rice (50 g) — add it with the potatoes and cook for 15–20 minutes. Millet (50 g) — same method, gives a «rustic» taste. Pearl barley (50 g) — cook it separately and add it to the finished soup. Small pasta shapes (stars, letters, shells). Without any thickener — a lighter vegetable soup with fish. For a diet version — add more vegetables (courgette, broccoli) and leave out the grain and vermicelli.
How long does the soup keep? +
In the fridge in a covered pot — 2 days. The next day the flavour is brighter, as the spices infuse. Reheat on the stove until it comes to the boil. Fish soups keep less well than meat ones — they lose their freshness faster. Do not leave it at room temperature for more than 2 hours. I do not recommend freezing it — after thawing the potato turns rubbery and the fish falls apart. Make it for one or two meals.
What to serve the soup with? +
The classics: with dark bread, garlic croutons, cheese toast. With sour cream (1 tsp per bowl). With a slice of lemon for a «fishy accent». With fresh herbs (dill, parsley, spring onion). For a «Finnish» version — with a spoonful of cream in the bowl. For a fasting day (on days when fish is allowed) — an ideal choice. For an «army-style» lunch — with a big slice of dark bread. For a quick snack at work — a great soup for a thermo mug.
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