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, specifically mackerel. 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.
Fish soup “Sardine”
Why not combine two of your favorite soups into one. This is an unusual but very tasty dish. The result is a rich soup with a rich taste and aroma. Be sure to try it. The main thing is to follow the recipe!
For soup, you can use any canned fish you like. I cook with sardines.
Ingredients:
- Canned fish (sardines in oil - 1 can; sardinella, mackerel - to your taste) - 250 g;
- White cabbage / Cabbage (for a 4-liter pan) - 800 g;
- Potatoes (medium) - 3 pcs;
- Onion (medium) - 1 piece;
- Bell pepper - 0.5 pcs;
- Tomato (medium) - 1 piece;
- Carrots (medium) - 1 piece;
- Seasoning (mixture of dill, chopped parsley (to taste)) - 2 tbsp. l.;
- Salt - 1 tbsp. l.;
- Vegetable oil (refined) - 2 tbsp. l.
Recipe:
Pour water into a saucepan (4-4.5 l capacity) (but not to the brim, but a little more than half its volume), add 1 tbsp. l. salt, bay leaves and put on fire. Finely chop the cabbage and place it in a pan of boiling water, cook for 10-12 minutes.
Meanwhile, wash the tomato and place it in a saucepan with boiling cabbage for 2-3 minutes, then remove the skin. Cut the onion (in cubes), bell pepper. (straws), grate the carrots. Remove the tomato from the boiling water and put it under cold. water for 1-2 minutes. (so that it cools faster and does not burn your hands while removing the skin), remove the skin, cut into pieces. Mix onions, carrots, peppers, divide into 2 parts: place one in a saucepan with the boiling cabbage, the other in a frying pan and heat it up. oil for frying (7-10 minutes over medium heat) adding chopped tomato.
While the frying is being prepared, peel the potatoes, cut them into cubes and place them in a saucepan, let them boil and cook for 5-7 minutes. Open the canned food, divide large pieces of fish into smaller pieces and add everything to the pan. Add dill, parsley. Cook for 2-3 minutes.
Add the ready-made pozdarka. If there is not enough broth in the pan, add boiling water. Has it boiled?!, reduce the heat and let it simmer for another 10 minutes. That’s it.. The cabbage soup is ready!
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).
Cooking:
- 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;
- We take out the fish and separate the flesh from the bones, strain the broth into a saucepan and leave it on the stove;
- 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;
- Fry the onion and carrots in vegetable oil until soft;
- 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;
- We continue the cooking process until the cabbage is half cooked. Next, add peppers, tomatoes and spinach and continue cooking until tender;
- Finally, place the salmon fillet and finely chopped garlic in the cabbage soup and leave the dish to steep for 15 minutes;
- 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.
Cabbage soup with canned fish
Ingredients:
- White cabbage 300 g;
- Potatoes 2 pcs.;
- Onion 1 pc.;
- Refined sunflower oil 1 tbsp. l.;
- Carrots 1 pc.;
- Fresh parsley 3 sprigs;
- Tomatoes 1 pc.;
- Mackerel in oil 250 g;
- Salt 1 tbsp. l.;
- Tomato paste 1 tbsp. l.
How to cook “Shchi with canned fish” step by step with photos at home
To prepare the soup you will need fresh cabbage, carrots, onions, tomatoes, cabbage, tomato paste, mackerel in oil, parsley, salt and sunflower oil.
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Peel 1 onion and cut into half rings. Peel 1 carrot and grate on a coarse grater. Fry in sunflower oil (1 tbsp), stirring, for 10 minutes.
Cut 1 tomato into thin slices and add to the pan, along with tomato paste (1 tbsp.). Simmer for 5 minutes and turn off the heat.
Finely chop the cabbage (300 g) and cut the peeled potatoes (2 pieces) into thin strips. Pour 4 liters of water into a saucepan and add cabbage and potatoes. Cook on low heat for 30 minutes.
Add the roast to the pan, stir and cook for another 10 minutes.
Peel the mackerel (250 g) and place it in a saucepan. Continue cooking for 10 minutes.
Finely chop the parsley (3 sprigs) and add to the soup. Add salt (1 tbsp) and turn off the heat. Cover with a lid and let sit for 15 minutes.
Canned fish soup with fresh cabbage is ready. Bon appetit!
Calorie table
| Dish | Serving Size | KBZHU |
| Cabbage soup with pink salmon and fresh cabbage | 100 g | Calories - 36 kcal, proteins - 2.9 g, fats - 1 g, carbohydrates 4.3 g |
| Shchi with sauerkraut | 100 g | Calories - 32 kcal, proteins - 1 g, fats - 1.5 g, carbohydrates 3.6 g |
| Canned mackerel cabbage soup | 100 g | Calories - 39 kcal, proteins - 1.6 g, fats - 2 g, carbohydrates 3.7 g |
It is not necessary to cook cabbage soup from meat, because it turns out just as tasty with fish. You can take both river and sea species, as well as canned food. It is recommended to add some mushrooms, bell peppers or tomatoes to the first dish.
You can ask your question to our author:
Fragrant cabbage soup with sauerkraut and sprat
Many people consider cabbage soup to be a bland dish, but as soon as you add sauerkraut and tomato sauce, your opinion immediately changes. The soup acquires sourness, which distinguishes cabbage soup from other stews.
Ingredients:
- sauerkraut - 200 grams;
- sprat - 2 cans;
- onions - 2 pcs.;
- one large carrot;
- potatoes - 3-5 pcs.;
- sunflower oil - 40 ml;
- fresh dill - half a bunch;
- ground black pepper;
- salt;
- bay leaves.
Peel the potatoes, cut into bars and cook until soft. Add sauerkraut after the potatoes are ready. In your free time, you can sauté: fry diced onions and grated carrots in oil until golden brown.
Add fried vegetables to the potatoes and cabbage, salt and pepper and throw in a couple of bay leaves. After a couple of minutes, add the sprat to the broth along with tomato sauce and stir. Simmer covered for 5-7 minutes, then remove from heat. Before serving, add finely chopped dill.
Cabbage should be sour, but not overpower the taste of other foods. You should definitely try it before adding it to the broth. If it has saturated acid, then you should rinse the cabbage under water.
Spices for cabbage soup
For soups, especially cabbage soup in fish broth, herbs that are too aromatic are not suitable. It is recommended to combine onions, garlic, ground black pepper, bay leaves, rosemary and thyme with fish. Red hot pepper, nutmeg and coriander are good, but they are rarely added to soups. Shchi is most often supplemented with black pepper, marjoram and paprika. You can add some Maggi and basil mixture. Fresh chopped garlic or onion slices, as well as finely chopped dill are served with the prepared first course.
Shchi is a national Russian dish and is made with ingredients that can be easily obtained. Vegetables grown in your own garden and fish caught in the river are the main ingredients. However, now many housewives prefer to cook with sea fish or canned food, which does not spoil the taste of the soup.
Cabbage soup with canned food
Ingredients:
- Water - 1.3 Liters;
- Potatoes - 2 pieces;
- Carrots - 1 piece;
- Onion - 1 piece;
- Canned food - 240 grams;
- Sauerkraut - 150 grams;
- Vegetable oil - 1 tbsp. spoon;
- Salt - To taste;
- Pepper - To taste;
- Bay leaf - To taste.
How to cook cabbage soup with canned food
Prepare your ingredients. Peel the potatoes, wash and dry. Cut the potatoes into large pieces and place in a saucepan. Pour 1.3 liters of water into the pan, then send the potatoes to cook on the fire for 15-20 minutes. Peel the carrots and onions, rinse and dry. Grate the carrots and cut the onion into cubes. Fry the vegetables for a couple of minutes in a frying pan, adding a spoonful of vegetable oil. Then transfer the vegetables to the pan with the prepared potatoes. Cut the sauerkraut into small pieces. Add the cabbage to the pan. Now add canned food, salt and pepper to taste, and bay leaf to the soup. Boil the soup for 5-7 minutes, after which you can serve it. Enjoy your meal!
Nutritional and energy value:
| Ready meals | |||
| kcal 1512.5 kcal | proteins 156.1 g | fat 49.3 g | carbohydrates 114.6 g |
| Portions | |||
| kcal 504.2 kcal | proteins 52 g | fat 16.4 g | carbohydrates 38.2 g |
| 100 g dish | |||
| kcal 45.8 kcal | proteins 4.7 g | fat 1.5 g | carbohydrates 3.5 g |
Description of preparation:
You can prepare salmon cabbage soup with fresh cabbage for a family dinner, or during fasting or a diet.
The dish is light, tasty and healthy - it is an excellent variety for any menu. In addition to red fish, you can use pike, cod, burbot, pike perch or catfish for cooking. Any option will be good in its own way! With salmon, of course, the taste is more noble; everyone will appreciate this dish! Purpose: For lunch Main ingredient: Fish and seafood / Vegetables / Cabbage / Salmon Dish: Soups / Cabbage soup
