Description
Soup from my childhood. Soup with canned "Sprat in tomato sauce". I "ennobled". Grandma cooked with the millet and add sunflower oil. Today I took cereal QUINOA TM MISTRAL and added olive oil. Opposers sardines in tomato sauce I am not persuaded. You can certainly take the noble canned, but it will be another soup. It is from sardines in tomato soup of childhood memories, a great holiday option, and of course-soup of the students. Its not possible to say that the soup of sardines. Just her finely-finely mashed and put into the soup no one will guess. Believe me!
Ingredients
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Water
1.5 l
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Canned fish
1 can
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Onion
1 piece
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Potatoes
1 piece
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Quinoa
0.25 cup
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Parsley
1 tsp
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Dill
1 tsp
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Allspice
5 piece
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Bay leaf
1 piece
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Olive oil
2 Tbsp
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Salt
1 tsp
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Black pepper
0.25 tsp
Cooking
Pour water to saucepan, bring to a boil and put the quinoa (you wheat). Cook for 5 minutes. Potatoes and onions cut into arbitrarily and give it to the quinoa. Cook for 10 minutes approximately.
Pilchards in tomato sauce, mash with a fork. I'm not much kneaded, left to the fish was evident. If your dear don't really like or don't like pilchards in tomato sauce, mash it "porridge" and don't tell them. Add to the pan, cook for another 3 minutes.
Spread spices. Experience: dry parsley and dry dill in the soup tastier. They have a completely different taste than fresh. In a saucepan, add a couple tablespoons of olive oil, which can be replaced and sunflower.
Cook for another couple of minutes. Remove from the heat.
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