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Cabbage soup with canned fish

Author
Cookinero 12 Mar 2025
6670
Cabbage soup with canned fish

Shchi is a traditional first course of Russian, Ukrainian and Belarusian cuisine. This dish tastes like borscht, but it is less rich and rich, more liquid. The indispensable components of the classic recipe are cabbage and meat broth. If you are tired of the traditional version of this first course, you can diversify it with canned fish.

How to cook Cabbage soup with canned fish

Step 1

Cabbage soup with canned fish

Cut the carrots into quarters.

Step 2

Cabbage soup with canned fish

Chop the onion.

Step 3

Cabbage soup with canned fish

Shred the cabbage.

Step 4

Cabbage soup with canned fish

Cut the potatoes into cubes.

Step 5

Cabbage soup with canned fish

Finely chop the garlic.

Step 6

Cabbage soup with canned fish

Mash the canned fish with a fork, after removing the bones.

Step 7

Cabbage soup with canned fish

In a frying pan heated with vegetable oil, fry the onion, garlic and carrots, adding salt and coriander.

Step 8

Cabbage soup with canned fish

Pour water into a saucepan, add potatoes and bring to a boil.

Step 9

Cabbage soup with canned fish

Place the cabbage, canned fish and sautéed mixture into the pan. Add salt and pepper to taste. Stir and bring to a boil. Then reduce the heat and cook the cabbage soup for 15-20 minutes.

Step 10

Cabbage soup with canned fish

When ready, cover the cabbage soup with a lid and leave it to brew for 15-20 minutes for a richer taste.

Cabbage soup with canned fish - FAQ About Ingredients, Baking Time and Storage

Yes, you can substitute canned fish with fresh fish like cod or salmon. Cook the fresh fish separately and flake it into the soup just before serving to avoid overcooking.
Store the soup in an airtight container in the refrigerator for up to 3-4 days. Reheat thoroughly before serving.
Absolutely! Omit the canned fish and use vegetable broth instead of water. Add extra veggies like bell peppers or mushrooms for more flavor and texture.
Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of water or broth if the soup seems too thick.
Yes, but the texture of the potatoes and cabbage may soften slightly. Freeze in portions for up to 2-3 months. Thaw overnight in the fridge before reheating.
Try a dollop of sour cream, fresh dill, or a squeeze of lemon. Serve with crusty bread or a side salad for a complete meal.
Yes, but reduce the potatoes or replace them with cauliflower for a lower-carb option. The canned fish and veggies are naturally low in carbs.
Definitely! Experiment with cumin, paprika, or bay leaves for different flavor profiles. Adjust to your preference.

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