Soup with canned fish and rice

We are preparing soup with canned fish and rice for lunch – a simple and budget-friendly dish for the whole family! A tasty and aromatic soup is especially good in the cool season; it warms you up and gives you energy.

This soup can be prepared not only at home, but also outdoors. You can take all the necessary ingredients with you on a hike or on a picnic. Fish soup cooked over a fire with a smoky aroma turns out incredibly tasty. For the recipe, you can use your favorite canned fish in oil. Mackerel, sardine or saury are perfect. I recommend using vegetable broth as a base, this makes the first dish much more flavorful. In addition to rice, you can add bulgur or millet to the soup.

Quick and easy to prepare, hearty and nutritious fish soup is sure to become your favorite. I definitely recommend trying this recipe!

Ingredients for making soup with canned fish and rice:


  • Vegetable broth or water – 2 l.

  • Potatoes – 3-4 pcs.

  • Carrots – 1 pc.

  • Onions – 1 pc.

  • Long grain rice – 60 g.

  • Sardines in oil – 230 g.

  • Vegetable oil – 30 ml.

  • Bay leaf – 2 pcs.

  • Salt – 1 tsp.

  • Ground black pepper – 0.25 tsp.

  • Smoked paprika – 0.5 tsp.

  • Black allspice – 3 peas.

  • Dill and parsley – 20 g.

Recipe for soup with canned fish and rice

Step-by-step instruction:

1. Wash the potatoes, peel them, cut them into small cubes. Place vegetables in boiling vegetable broth. Cover the pan with a lid and cook the soup over low heat.

2. After 5 minutes, add thoroughly washed rice to the broth. Stir and continue to cook the soup over low heat with the lid on.

3. Peel the onions and cut them into small cubes. Wash the carrots, peel them, and chop them on a coarse grater. Place the vegetables in a frying pan with heated vegetable oil.

4. Stirring occasionally, saute the onions and carrots over medium heat until lightly golden brown.

5. When the potatoes and rice are almost ready, add sauteed vegetables to the soup.

6. Carefully open the can of canned fish. Remove the fish pieces from the oil, remove the backbone and large bones. Place canned sardines into the soup. Mix.

7. Add finely chopped dill and parsley, bay leaf and black allspice to the soup for flavor. Salt to taste, add ground spices. Mix the soup with canned fish. Bring it to a boil again, boil for 1 minute and remove from heat.

8. Serve the finished fish soup with canned food with a slice of crispy fresh bread.

Bon appetit!

Also your favorite soup recipes:

Zucchini soup with rice and tomato

Broccoli, hard cheese and cream soup

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