Soup with canned pink salmon and rice. Canned saury soup recipe

14.05.2020

Cooking food is a laborious process. Not every woman is ready to stand for hours near the stove to please her loved ones. delicious food... The article will talk about how to make canned fish soup - a quick and tasty lunch.

Soup with canned food: fish, chicken, meat

Sometimes you don't want to cook time-consuming and energy-consuming, expensive meals. Ready-made canned foods will come to the rescue in this case. After all, we cook from semi-finished products. Why not use canned foods sometimes. They are made in accordance with all sanitary rules and regulations. Canned food is inexpensive and readily available. You can cook on the basis of chicken or meat stew, or cook a light fish.

Canned fish soup - recipes

Not all women love to cook. But the recipe for canned fish soup is very simple. Since the fish is ready, it shouldn't take long to cook the soup. In addition, fish is very useful (for both adults and children). Soup made from ordinary fresh or frozen fish will not be to everyone's taste, but from canned food it has a completely different taste and aroma. Even those who have never eaten fish soup will gladly dine with this soup.

Recipe number 1 - soup from canned fish saury

For cooking quick soup you will need:

canned saury (it is better to choose canned own juice, but not in tomato) - 1 or 2 cans;
young "crumbly" potatoes - four pieces;
sweet carrots - one large root vegetable;
white onion - one onion;
ripe tomatoes or tomato juice- it is a piece or a third of a standard glass;
fresh dill, parsley - half a medium bunch;
bay leaf - several pieces;
allspice - two peas;
salt;
refined vegetable / olive oil - one tablespoon;
lemon for serving.

Cooking process fish soup:

Peel and wash potatoes, carrots, onions and tomatoes.
Cut the potatoes into cubes of any size.
Grate carrots or chop with a shredder, in a food processor. Can be on a large or medium - as you like.
Chop the onion as small as possible.
Grate the tomatoes or chop finely (you should get a tomato gruel).
Chop greens in advance.
Put prepared potatoes in boiling water (volume of liquid from 2 to 2.6 liters). Salt the water a little. Leave to simmer over medium heat for seven to eight minutes.
Add a spoonful of oil to the pan. Saute the carrots with the aromatic onion until tender. The vegetables should be golden brown and very soft.
Add prepared (chopped) tomatoes or juice to vegetables, simmer for a few minutes.
Throw in the same bay leaf, allspice-peas.
Add canned fish to boiling potatoes along with juice from a jar. Cook for five minutes, then add vegetable stew... Leave to simmer over low heat for five / seven minutes.
Add salt to taste, if necessary.
Let the soup steep for ten / fifteen minutes.
Serve with a slice of lemon and fresh herbs.

This soup is also good on the second day.

Recipe number 2 - canned salmon fish soup with rice

For this soup you will need:

pink salmon, canned in its own juice or in oil - one or two jars;
round grain white rice - two tablespoons;
sweet onions - one piece;
tomato paste - one full tablespoon;
lemon juice - two tablespoons; young carrots - one medium-sized;
fresh parsley - half a bunch;
potatoes - two pieces; Bulgarian pepper - ½ pieces;
vegetable oil - one tablespoon;
salt pepper.

Soup cooking process:

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In boiling, slightly salted water (volume of liquid from 2 to 2.6 liters), place washed in cold water rice. Leave to cook for ten minutes.
Peel potatoes, onions, carrots and wash well.
Cut the potatoes into medium cubes. Chop the onion with a knife, grate the carrots on a coarse grater or shredder.
Wash the bell pepper, peel, chop into thin strips.
Add potatoes to rice and immediately pink salmon with juice from a jar. Leave to simmer over low heat for five minutes.
Heat the oil well in a skillet. Fry onions, carrots and bell pepper within 5 minutes.
Add tomato paste and lemon juice. Simmer for another minute.
Chop the parsley finely.
Add ready-made vegetables to the soup. Continue to cook for five minutes.
If necessary, add salt to taste.
Serve with fresh herbs and sprinkle with freshly ground black pepper.

Canned fish soup - photo

Soup with canned fish - video

Fish soup recipes

Simple step by step recipe delicious soup from canned pink salmon, as well as canned fish soup in pots. We look detailed photos and cooking videos.

55 minutes

94 kcal

5/5 (2)

Soup from canned fish Is an excellent fish soup substitute, as well as good way diversify the daily menu. Canned fish does not need to be cleaned and cut, which many housewives do not like to do. There are, however, some taste differences between fish soup and such a soup, but they do not make it less tasty. And you also don't always cook fish soup with fresh fish in a cauldron and over a fire.

Such a quick fish soup can be traditionally cooked in a saucepan, or you can spend a little more time and make it in portioned pots, in the oven. I will tell you about these two methods in my recipe. I really hope that you will like it, and such a dish will become a frequent guest on your table.

Recipe for soup with canned fish from pink salmon

Kitchen tools: saucepan, frying pan, cutting board.

List of required ingredients

Cooking sequence

With the first white one, take a suitable saucepan and pour water into it so that there is room for all the ingredients. If necessary, it is better to add water later. I cook the first courses in a three-liter saucepan. We put the pan on the stove. In the meantime, the water boils, we will prepare everything you need for the soup.
All vegetables must be peeled and washed.
Cut the potatoes into small pieces.
Finely chop the onion, and grate the carrots.
We take out the pan and set it to warm up. When it warms up, pour a little oil and put onions and carrots on it. Stirring occasionally, fry the vegetables until a beautiful color.
To add spice, you can add a little ketchup to the frying, about a tablespoon.
Those who prefer absolutely healthy eating, they may not do frying, but throw carrots and onions into the pan along with potatoes. For beauty, you can cut carrots into rings or strips.
As soon as the water in the pan boils, put potatoes, lavrushka leaves and allspice peas in it. Cook until half cooked for about 10 minutes.
After that, add the rice and stir immediately so that the rice does not stick together. Instead of rice, you can take millet, and then the soup will look more like ear.
While rice or millet is boiling, open the can of canned fish.
We take out the pieces of fish and use our hands to separate them into parts, and at the same time select the bones and clean them of the dark film, if any. You do not need to crush the fish with a fork.
Filter the liquid from the can through a sieve. We will also add it to our quick ear, which from this will become more intense in taste.
You can take absolutely any canned food for soup, but not in tomato. I prefer red fish, so I took pink salmon.
As soon as the rice (millet) is cooked, put the fish in the soup and pour the strained soup.
We add salt, but keep in mind that the fish soup is also salty.
Finely chop the parsley without twigs and put it in a saucepan too. Fresh parsley can be replaced with dry parsley.
Stir and cook for about 8-10 minutes.
A very tasty and unusual soup will turn out if you add processed cheese cut into pieces. It will completely melt and, in addition to white, will give the soup richness and nutritional value.
After our soup is cooked, you need to let it brew for 10 minutes.

Serving soup to the table

And during this time, while our soup is infused, we set the table and, if desired, we fry croutons or prepare toast. You can also fry croutons.

Pour soup soup into bowls and sprinkle with chopped green onions and invite everyone to the table.

Many people love fish soups, but not all housewives are enthusiastic about the idea of cooking home ear... For her, you need to clean, gut the fish, and then strain the broth to get rid of the bones. The solution to the problem is canned fish soup. It doesn't take a lot of time and skill to do it. Canned pink salmon soup turns out to be tender, tasty and aromatic even for those who do not know how to cook. The presence of a large number of recipes for this first course allows you to choose an option for every taste.

Cooking features

Canned fish soup is quick and easy to prepare, but the result may not be quite as expected if you do not know a few important points.

For the preparation of the soup, they usually use pink salmon, canned in its own juice or oil. Some recipes call for the use of fish in tomato sauce... Canned food should not include artificial colors, flavor enhancers, preservatives. In addition to fish, oil or tomato, salt, pepper and bay leaves, nothing should be in canned food.
Canned fish are added to the soup 10 minutes before cooking, usually along with the juice or oil in which they were preserved. Whether to grind the fish before this depends on the recipe. Experienced chefs, regardless of the requirements of the recipe, are advised to extract large bones from pieces of canned pink salmon, since in the soup they become coarse and spoil its taste.
For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
A delicate creamy taste can be added to the soup by adding milk, cream, processed curds to the dish.
Experienced housewives advise to cook soup from canned fish in purified water. Otherwise, the broth may become cloudy.
Butter will give the soup a pleasant taste. It can be added to a pot of soup a couple of minutes before removing it from the stove, or put on everyone's plate. It is important that the butter does not turn out to be a spread, otherwise an unappetizing film will form on the surface of the soup.
Fresh herbs will make the canned pink salmon soup taste even more delicious. Green onions go especially well with this dish.

Canned pink salmon soup is relatively inexpensive. It will turn out to be tender and fragrant if you take into account the subtleties listed above when cooking. For cooking, even by yourself complex recipe it will take no more than 30 minutes.

Potato soup with canned pink salmon

canned pink salmon - 0.22-0.25 kg;
potatoes - 0.4 kg;
carrots - 120 g;
onions - 150 g;
bay leaf - 2 pcs.;
black peppercorns - 4 pcs.;
water - 1.5 l;
fresh parsley - 20 g;
vegetable or butter - how much will go away;
salt to taste.

Cooking method:

Pour purified water into a saucepan, put it on the stove.
Peel the potatoes, cut into one and a half centimeters cubes.
Peel the carrots, grate coarsely.
Peel the onion, cut into medium-sized cubes.
Heat oil in a frying pan, put onions and carrots in it, fry until golden brown.
When the water comes to a boil, add the potatoes to the pot. Cook for 10 minutes.
Open the canned food, transfer the contents of the jar to a bowl. Divide with a fork large pieces into 2 parts, remove the spinal bones. Mash the rest with a fork and place in a pot with potatoes.
After 10 minutes add bay leaf and pepper. Season the soup to taste.
Add carrots and onions. Cook for 3 minutes.
Add parsley, finely chopped with a knife. Let it simmer in the soup for a minute or two, then remove the pan from the heat. Insist 10-15 minutes under the lid.

The recipe for the first course of canned pink salmon with potatoes is one of the simplest, even a schoolboy can cook fish soup using it. This soup is often called student soup.

Canned pink salmon soup with rice

canned pink salmon - 0.45–0.5 kg;
water - 1.5 l;
potatoes - 0.25 kg;
carrots - 0.2 kg;
rice - 80 g;
vegetable oil - how much will it take;
salt, spices - to taste.

Cooking method:

Rinse the rice until clean water. Place in a saucepan. Pour in filtered water, put on fire.
Peel and cut the potatoes into small cubes. When the rice comes to a boil, add the potatoes, spices, and salt to it.
Put the canned food in a bowl, mash with a fork. Place in the pot 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
During this time, peel, finely grate and fry the carrots in oil. Put in soup.
Cook for another 5 minutes, remove from heat. Hold it covered for 10 minutes to infuse the soup, and invite the household to the table.

Soup according to this recipe can be prepared in a multicooker using the Soup program. In this case, carrots must be sautéed separately or added to the multicooker bowl without sautéing along with canned food. It is advisable to infuse the dish in the heating mode.

Millet soup with canned pink salmon

potatoes - 0.5 kg;
carrots - 100 g;
white onions - 100 g;
polished millet - 100 g;
butter - 50 g;
water - 2 l;
greens, salt, spices - to taste.

Cooking method:

Remove the canned food from the jar. Divide the pink salmon pieces into medium-sized slices while removing the large bones.
Rinse the millet thoroughly.
Peel and cut the potatoes into small cubes.
Peel the onions and carrots. Grate the carrots, finely chop the onion.
Melt the butter in a skillet. Send onions and carrots to it, fry them until soft.
Boil water in a saucepan, put millet and potatoes in it. Cook for 10 minutes.
Add the canned food along with the juice from the jar. Salt the soup. Season.
After 5 minutes, add carrots and onions, stir. Cook for another 5 minutes.

When serving the soup to the table, sprinkle it with chopped herbs, make sure that the pieces of pink salmon are evenly distributed on the plates.

Creamy canned pink salmon soup with melted cheese

canned pink salmon - 0.25 kg;
potatoes - 0.3 kg;
carrots - 100 g;
onions - 75 g;
pine nuts - 50 g;
processed cheese - 0.2 kg;
fresh dill - 50 g;
water - 1 l;
butter - 40 g;
salt, pepper - to taste.

Cooking method:

Fry finely chopped onion and finely chopped carrots in butter until soft.
Cut the processed cheese into medium-sized slices.
Peel the potatoes and cut them into small cubes.
Lightly fry in a dry skillet pine nuts... Toss with vegetable stir-fry.
Chop the dill finely with a knife.
Remove the pink salmon from the jar. Divide into medium chunks, removing large bones.
Boil water, add potatoes.
When the water boils again, add salt and pepper, cook for 10 minutes.
Add grilled vegetables and nuts, bring to a boil again.
Enter the processed cheese. Cook the soup, stirring occasionally, until the cheese is completely dissolved.
Put pink salmon in the soup. Cook for 3-4 minutes.
Add dill, keep on fire for another minute, remove from heat.

Before serving this soup to the table, let it brew under the lid for 15 minutes. The dish turns out to be tender and tasty, has a pleasant creamy taste, saturates well. You will not be ashamed to feed your guests with this unpretentious dish.

Soup from canned pink salmon is hearty and healthy, while it does not have a high energy value... Among the many recipes for this dish, gourmets, food lovers, dieters and fasting Christians will find suitable options. The advantages of the soup also include the simplicity and speed of its preparation, the absence of the need to purchase expensive products.

An excellent ingredient for making fish soup is canned pink salmon. He is preparing for hastily”, The ingredients are inexpensive and almost all of them can be found at home, but the taste of this dish will not leave anyone indifferent.

Be sure to try making such a soup, especially since there are many different recipes.

How to make canned pink salmon soup - 15 varieties

The standard recipe includes a minimum of ingredients and does not take long to prepare.

Ingredients:

Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Rice - 2-3 tbsp.
Bay leaf
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. Put diced potatoes in boiling water, cook for 5 minutes.

Add the washed rice to the broth. Send the roast there. Cook until rice is cooked.

When the rice is cooked

Depending on your preference, you can add a variety of cereals to this soup. This will make the soup thicker and more satisfying.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Semolina - 2-3 tablespoons
Bay leaf
Salt, pepper - to taste

Preparation:

Finely chop the carrots and onions and fry in a pan until golden brown.

When the potatoes are ready, add semolina and cook until tender.

Stir the soup constantly when adding semolina to avoid clumping.

Pearl barley is rightfully considered one of the most satisfying and healthy. In addition, it perfectly complements many soups.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Pearl barley - 2-3 tablespoons
Bay leaf
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. Put previously washed in boiling water pearl barley and cook until half cooked.

Finely chop the carrots and onions and fry in a pan until golden brown.

Add diced potatoes to the broth. Send the roast there. Cook until the potatoes are tender.

Add canned pink salmon to the soup. Season with salt and pepper, add bay leaves. Cook for another 5 minutes.

A popular ingredient I add to soup for satiety is Wheat groats... It goes well with sorrel soup, mushroom and fish.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Millet groats - 2-3 tablespoons
Bay leaf
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. Add diced potatoes and pre-washed millet to boiling water. Boil millet until half cooked.

Finely chop the carrots and onions and fry in a pan until golden brown, add to the broth, cook until tender.

Add canned pink salmon to the soup. Season with salt and pepper, add bay leaves. Cook for another 5 minutes.

Creamy taste processed cheese goes well with fish broth... Be sure to try making pink salmon soup with a small slice of cheese.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Processed cheese - 1-2 pcs.
Bay leaf
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. Put diced potatoes in boiling water.

Finely chop the carrots and onions and fry in a pan until golden brown, add to the broth to the potatoes. Cook until vegetables are ready.

Add canned pink salmon to the soup. Season with salt and pepper, add bay leaves. Cook for another 5 minutes.

At the very end, add the melted cheese and stir until it dissolves completely.

Instead of processed cheese, you can use grated hard cheese to your taste.

Making fish soup with green peas is very simple. And the preparation of such a dish will take no more than half an hour.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Canned green pea- 1 pack.
Bay leaf
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. Put the diced potatoes in boiling water.

Finely chop the carrots and onions and fry in a pan until golden brown, add to the broth and cook until half cooked.

Add canned pink salmon to the soup. Season with salt and pepper, add bay leaves. Cook for another 5 minutes.

Add green peas to the soup, after draining all the water from the jar. Bring to a boil and cook for a couple of minutes. After that, remove from the stove and let it brew.

Fish soup, in fact, can be made with just about any ingredient. Many people will like the soup made from canned pink salmon with the addition of fresh tomatoes.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomato - 1 pc.
Bay leaf
Greens to taste
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. Put diced potatoes in boiling water.

Finely chop the carrots and onions and fry in a pan until golden brown. Add finely chopped tomato to the vegetables and fry for a couple of minutes.

Add the frying to the broth. Cook until the potatoes are tender.

Add canned pink salmon to the soup. Season with salt and pepper, add bay leaves. Cook for another 5 minutes.

The hearty and unusual taste of this soup will not leave your household indifferent. Cooking will take some time, and the set of ingredients is somewhat different from the usual variations of "canned soup", but the result is worth the effort.

Ingredients:

Canned pink salmon - 3 cans
Champignons or oyster mushrooms - 350 gr
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomato - 2 pcs.
Olives - to taste
Bay leaf
Greens to taste
Salt, pepper - to taste

Preparation:

Finely chop the carrots and onions and fry in a pan until golden brown.

Add tomatoes, previously cut into thin strips, to the vegetables.

Finely chop the mushrooms and send them to the vegetables to stew for 15 minutes.

Put water on the stove, bring to a boil. Add vegetables and diced potatoes to it. Cook until tender.

Add chopped olives and fish to the soup. Add tomato paste if desired. In the event that you will add it, this must be done before salting the soup.

Season with salt and pepper, add bay leaves. Cook for another 5 minutes.

Vegetable soup can be cooked not only on meat or chicken broth, but also on fish. An excellent option for this, canned pink salmon can become.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomato - 1 pc.
Parsley root - 10 gr
Sorrel - 1 bunch
Bay leaf
Greens to taste
Salt, pepper - to taste

Preparation:

Finely chop the carrots, onions and parsley root and fry in a pan until golden brown.

Put water on the stove, bring to a boil. Add vegetables and diced potatoes to it. Cook until half cooked.

Then add canned fish... Season with salt and pepper, add bay leaf, cook for a couple of minutes.

At the very end, add chopped sorrel and tomato slices. Cook for another 5 minutes and remove from heat.

Garnish with herbs before serving.

Appetizing and rich soup will delight you with its spicy taste thanks to the combination of tomato and feta.

Ingredients:

Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Tomatoes - 1 pc.
Millet - 2 tablespoons
Feta - 100 gr
Bay leaf
Salt, pepper - to taste
Greens to taste

Preparation:

Rinse and boil the millet separately.

Chop onions, carrots and tomatoes finely. Simmer them in a saucepan for a couple of minutes until soft.

Send diced potatoes to vegetables.

Grind the feta with a fork and add to the saucepan. Send millet there. Pour the ingredients with water and cook until the potatoes are tender.

Add spices, herbs and canned fish to the soup. Cook for another 5-7 minutes.

Remove from the stove and let it brew.

The creamy taste of this soup is familiar to many and is loved by many. In the usual recipe, it is prepared using salmon or trout. But you can also try to cook it on canned fish. It turns out tasty and fast.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Butter - 150-200 gr
Cream - 200 ml
Bay leaf
Salt, pepper - to taste

Preparation:

Place a pot of water on the stove. When the water boils, put the diced potatoes in it and cook until the potatoes are half cooked.

Finely chop the carrots and onions and fry in a pan until golden brown.

Add frying and canned pink salmon to the soup. Season with salt and pepper, add bay leaves.

When the potatoes are ready, pour in the cream. Bring to a boil again and send the butter to the soup.

Remove from the stove and let it brew.

Serve garnished with herbs.

Very tasty and easy to prepare soup.

Ingredients:

Salmon soup set - 1 pack
Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Lemon juice-2 tbsp
Bay leaf
Salt, pepper - to taste

Preparation:

Put the salmon soup set in a saucepan, add water and place on the stove. After boiling, cook for 10-15 minutes. Then remove the fish and strain the broth.

Meanwhile, finely chop the carrots and onions and fry in a pan until golden brown.

Put spices, bay leaves and diced potatoes in the broth. Cook for 10 minutes.

Add canned pink salmon, deboned, to the soup. Cook for 5 minutes. Then add the pieces of salmon, separated from the bones. Let it boil and cook for a couple more minutes.

Remove from the stove and let it brew.

Serve garnished with herbs.

This recipe will help to diversify the usual menu, while feeding the household with a very tasty and healthy fish soup.

Ingredients:

Canned pink salmon - 1 can
Processed cheese - 200 gr
Cream - 200 ml
Bulb onions - 1 pc.
Carrots - 1 pc.
Potatoes - 3 pcs.
Garlic - 1 clove
Bay leaf
Thyme to taste
Salt, pepper - to taste

Preparation:

Boil the diced potatoes until tender. Use a blender to puree the potatoes until puree.

Finely chop the carrots and onions and fry in a pan until golden brown. Add to potatoes.

Mash the fish with a fork, remove the bones and send to the pan. Pour in the cream next and mix everything with a blender.

Season with spices, thyme and finely chopped garlic.

Put the saucepan with the soup on the stove, add the pieces of cheese, stirring continuously until it is completely dissolved. Then immediately remove from the stove.

Real salvation on days when there is no time to cook. Nevertheless, the soup turns out to be very tasty.

Ingredients:

Canned pink salmon - 2 cans
Tomatoes in their own juice - 800 gr
Bulb onions - 2 pcs.
Garlic - 1 clove
Olives - 1 can
Garlic - 1 clove
Bay leaf
Greens to taste
Salt, pepper - to taste

Preparation:

Fry finely chopped onion and garlic in a double-bottomed saucepan.

Pour 1 liter of water. Add finely chopped tomatoes and juice. Cook for 10 minutes.

Add olives and pink salmon, cook for a few more minutes.

Garnish with herbs before serving.

The successful combination of these two ingredients will delight you with its simple but pleasant taste. It prepares quickly, and the right ingredients can be found in every home.

Ingredients:

Canned pink salmon - 1 can
Bulb onions - 1 pc.
Carrots - 1 pc.
Vermicelli - 2 handfuls
Bay leaf
Greens to taste
Salt, pepper - to taste

Preparation:

Fry finely chopped onions and carrots until golden brown.

Add to a pot of water and bring to a boil. Cook for 5 minutes.

Add canned fish to the broth, salt and pepper, put bay leaf in the soup.

Meanwhile, fry the noodles in a pan until golden brown.

Frying the vermicelli before adding it to the soup will prevent it from swelling excessively in the broth.

Add to soup and cook until tender.

Remove from stove, decorate with herbs.

Everything about modern food is saturated with haste. Express cafes, eateries, fast food restaurants and convenience foods are pursued everywhere. However, “fast” does not always mean “bad”, for example, in 15 minutes you can make canned salmon soup - full and hearty lunch with health benefits. You cannot even imagine how many delicious first courses you can make with this fish, and we will introduce you to some of them.

The meat of this red fish has an extremely low energy value, which rightfully allows us to consider pink salmon a dietary product.

However, the food prepared from it, despite its low calorie content, is quite nutritious due to the high protein content of fillets. So those who follow their figure should give preference in their diet to various soups from canned fish salmon, including fish soup, original recipes which we will consider in detail.

Ingredients

Canned pink salmon- 1 bank + -
- 3 tubers + -
- 1-2 pcs. + -
- 1 PC. + -
- 3 tbsp. l. + -
- 1/2 bundle + -
- 1/2 bundle + -
- taste + -
- taste + -
- 3 pcs. + -

Preparation

Any food made in ceramic vessels has a special spirit. The dishes in them turn out to be rich, incredibly aromatic and tasty. So today we are preparing canned fish soup in pots. This advice is especially useful for those who do not yet know how to cook fish soup.

Initially, we need to prepare all the products, so let's go to washing the rice and peeling the vegetables.
Next, cut the onion into rings, the carrots into circles, and the potatoes into small cubes.
We need to fry the onion in a pan until golden brown, add carrots to it and saute it until half cooked.
Now let's start preparing the fish fillet, for this we take out the pieces of pink salmon from the oil, separate the bones and cut them into small slices.
Here is an empty pot, it is a simple subject, so let's make it more complete and interesting. In each vessel we lay out potato cubes, browned onions and carrots, fish pieces, rice, on a sprig of herbs, also pour canned oil into pots and fill them with salted and pepper water. We cover them with lids and put them in the oven for half an hour at a temperature of 150-170 o C.
While everything is being prepared, we boil the eggs and cut them into quarters into wedges. Finely chop the remaining greens.

Serve the soup directly in the pots, put two pieces of egg on top and sprinkle with parsley and dill. Mmmm, the scent is delicious. If you want to be especially distinguished, then instead of lids, clay vessels can be tightly covered with dough, as our great-grandmothers did. So you get both the first and fresh bread.

Cheese and fish pleasure

If you have not yet acquired ceramics, but really want to bungle something intriguing in order to amaze everyone around with your skill, then we offer you the following version of a liquid dish.

This soup can be prepared from any canned fish, however, in our case, the recipe provides for canned pink salmon fillet as the main bouillon and flavoring component. Despite the originality of such a stew, it is prepared quite quickly and effortlessly.

Ingredients

Pink salmon in oil - 2 cans;
Corn - 1 can;
Processed cheese - 4 tablespoons;
Potatoes - 2 tubers;
Butter - 3 tablespoons;
Onion - turnip - 1 head;
Dried garlic - 1 tsp;
Carrots - 2 pcs.;
Concentrated milk - 350 ml;
Chicken or beef broth - 500 ml;
Ground black pepper;
Salt;
Any greens;

Preparation

After peeling and chopping vegetables: onions into small cubes, and carrots into strips, we begin to fry them in a hot pan, where butter was placed. In the process, we add to them dried garlic and a little salt.
Put the potatoes, cut into small cubes, into a saucepan, add frying to it and pour in the salted and pepper broth. We put the whole thing on the stove and cook until the potatoes are soft.
Now comes the moment of magical interaction of seemingly incompatible products. Put the fish fillet, cheese, corn into the Broth and pour in the milk.
Having closed our saucepan with a lid, set the fire to a minimum, let our soup sweat for 5-7 minutes and you're done!

When serving from above, sprinkle with green tea, finely chopped and ground paprika.

If you don't know how to cook tasty soup from canned food, then our recipe for borscht with pink salmon will be for you exactly the very find and culinary guide. This, of course, can be a little embarrassing, like this is our favorite borscht, and even with fish, but leave all the worries and prejudices aside, the dish turns out to be simply incomparable.

And after that, a little advice, do not be afraid to experiment, otherwise you risk missing out on a lot of interesting things. So, our burgundy cabbage soup with a sea slope will require the following ingredients:

Canned pink salmon - 1 can;
Cabbage - ½ medium head of cabbage;
Bulgarian pepper - 1 pc.;
Potatoes -3 tubers;
Canned red beans - ½ tbsp.;
Beets - 2 pcs.;
Onions - 1 pc.;
Carrots - 1 pc.;
Tomato paste - 2 tablespoons;
Dill greens - 1 bunch;
Cilantro or celery greens - ½ bunch;
Bay leaf - 3 pcs.;
Ground pepper;
Salt;

Preparation

As usual, the first thing to do is to process vegetables. We wash, clean and chop them. Cabbage and grinder - in strips, three carrots on a coarse grater, and beets - on a small one, cut onions into cubes, potatoes - into cubes, just chop the greens.
In a saucepan of water (4-5 l), pour the cabbage and pepper and put on the fire.
While the water is warming up, and the cabbage is boiled until half cooked, we will make a dressing for the borscht. To do this, put a frying pan on the stove, pour oil on it and after it is hot, add the onion, fry it a little, then throw in the carrots, beets, tomato paste and simmer until fully cooked.
Now we return to our saucepan, in which everything boils, boils and bubbles, and the cabbage has already softened. We need to define potatoes in it, and when it is cooked, add beans, fish fillets, salt, spices and lavrushka.
After about five minutes, put the beetroot dressing and herbs in the soup, mix everything, let it boil and turn it off.

The color turned out to be simply amazing, saturated, and the smell is simply indescribable. Serve fish borscht with sour cream, bread and mustard. Unusual yummy!

Often, seemingly incompatible products together give an unsurpassed taste, and you can fall in love with a new dish from the first spoon. Canned salmon soup can be so different and so captivating that after trying one recipe, you want to try others. original options first courses.