Lenten borscht or cabbage soup with canned fish. Cabbage soup with canned fish.

Hearty cabbage soup with canned sprat tomato sauce- 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 it helps to be easy to prepare and nutritious dish. 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. Main secret delicious soup- this is freshness, quality products And 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. black ground pepper;

0.5 bunch of fresh parsley;

approximately 2 tsp. salt.

Preparation

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.
Wash and peel the carrots and onions. Wash the red under running water Bell pepper. Remove the seeds and membranes from it. Cut everything into small cubes.
Heat a frying pan and add sunflower oil(can be replaced with corn or olive, preferably unrefined), then vegetables and sauté until golden brown. The main thing is that the carrots become ready and soft.
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. Required to tomato juice evaporated. Simmer the tomatoes with other vegetables until tender, covered.
Open the sprat and add the fish in tomato sauce to our fry. Simmer everything over low heat for about 5 minutes.
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.
Add the prepared vegetable frying with sprat to the pan. Mix well. Cook everything over low heat for about 7 minutes.
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.
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 on 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 work out 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 added spice. 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, admirers fish soups, as well as consumers who are temporarily thrifty 🙂 will undoubtedly be interested in a recipe that is inexpensive, and at the same time satisfying and healthy Lenten borscht With canned fish, the most popular of which are sprat or bullocks fried in tomato sauce. We ourselves ate a lot of this borscht when we were students at a culinary university, 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 more better taste and to make it more filling, 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, like , 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 at home canned fish, mackerel, herring, pink salmon. 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 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 ready 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 into a heated frying pan vegetable oil odorless 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 bell pepper and 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 were cooking. Simmer for a few minutes, add spices and bay leaf. Green fish soup (recipe for a quick fix

) 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:
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;
Place margarine on a heated frying pan and add carrots, onions, and parsley root. Saute them for about three minutes over medium heat;
Add the tomato, mix everything well, simmer;
Take two broths in which the offal and the fish itself were cooked, combine them and strain. You'll need them later;
Place the cabbage and potatoes in the strained broth (boiling), cook for 10 minutes. Then turn the sautéed vegetables. Boil cabbage soup on fish broth 10 minutes more;
Saute the flour;
Add bay leaf, pepper (peas), salt to the dish, bring to a boil, add browned flour and boil everything together for another five minutes;
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:

Boil water and add salt. Place cabbage, cut into pieces, into boiling water and cook for 10 minutes;
Peel the potatoes and cut into cubes, put them in the water where the cabbage is cooked. Cook this for another 10 minutes;
Peel the parsley root, wash it and cut it into small pieces;
Wash and peel the onions and carrots. Chop the onion and cut the carrots into small cubes;
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;
Add the frying to the container with vegetables. Cook over low heat, covered, for 15 minutes, test for readiness;
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;
Wash the greens and chop finely;
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 piece at a time;
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:

We put some water to boil, then chop and fry the onion, pepper and carrot together;
Cut the potatoes and shred the cabbage;
Place the fried vegetables, cabbage and potatoes into a bowl of boiling water;
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);
At the end of cooking, season our dish with dill, garlic and your favorite spices (in this recipe– khmeli-suneli);
Lenten cabbage soup with fish can be served.

Even if the fish is canned, it does not affect taste qualities and aroma. 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).

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 various recipes just a great variety. 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 website!

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 useful material, I’ll immediately make a reservation that when preparing soups, cabbage soup and borscht, I never saute 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.