How to cook 

Soup with canned food in nature. Canned fish soup - the most delicious recipes

Fish soup from canned food - easily digestible, easy to prepare and a budget option first course. A wide range of canned food helps to diversify the taste: tuna, saury, sardine, salmon, pink salmon, mackerel, as in own juice, and in tomato, or olive, sunflower oil.

This type of soup was very popular among Soviet housewives. In times of scarcity, canned food is what you could get in stores. Now we do not experience a shortage of products. It is not difficult to buy fresh fish, despite this, recipes for canned soups still do not lose their popularity among housewives. The fact is that canned fish is completely ready for consumption and does not require any pre-processing. This is convenient and allows you to significantly reduce the cooking time.

Add canned food at the very end of the soup preparation before turning off the pot to avoid overcooking the fish pieces.

How to Make Canned Fish Soup - 15 Varieties

Time-tested quick recipe canned fish soup. It will take a minimum of cooking time and will be delicious guaranteed.

Ingredients:

  • Canned fish (saury in oil) - 1 can,
  • Potato tubers - 3 pcs.,
  • Onions - 2 heads,
  • Bay leaf,
  • Frying oil,

Preparation:

Fry the onion in oil. Put the water to boil. At this time, cut the peeled potatoes into small cubes. After boiling, put diced potatoes in the water and fry. Do not forget to add the bay leaf, salt and pepper. Add saury a minute before the potatoes are ready. Sprinkle with herbs before serving.

When choosing canned food, pay attention to the integrity of the can. Do not pick up wrinkled, bloated, scratched cans. Such damage indicates improper transportation of the product. If a tin can was thrown, it is highly likely that its contents have lost their shape. If the tightness is broken, eating canned food becomes dangerous to health.

If you are the owner of such a kitchen appliance as a multicooker, the process of making canned fish soup can be simplified even further! Prepare all the ingredients, start the desired regimen and go to rest. The timer signal will inform you that delicious dinner ready.

Ingredients:

  • Carrots - 1 pc.,
  • Potato tubers - 3 pcs.,
  • Canned sardine in oil - 1 can,
  • Onions - 1 pc.,
  • Parsley root - 1 tea spoon,
  • Pepper, salt, spices, herbs - to taste.

Preparation:

We cut vegetables. Choose the shape of the pieces according to your preference, but cut the potatoes coarsely enough. Put vegetables, fish, spices into the multicooker bowl. Fill with hot water. Don't forget to add salt. We set the mode "soup" or "stewing" for 45 minutes. Don't worry about the fish boiling over - the multicooker will not allow this. Sprinkle with chopped herbs before serving.

This recipe is an extended variation on the previous recipe. Thanks to the rice, the soup becomes more nutritious, and the carrots make the taste brighter and richer.

Ingredients:

  • Canned food (sardines or saury) - 1 can,
  • Potatoes - 200 gr.,
  • Carrots - 1pc,
  • Onions - 1 pc.,
  • Rice - 2-3 tablespoons,
  • Juice of half a lemon
  • Vegetable oil,
  • Bay leaf,
  • Salt and pepper to taste.

Preparation:

Peel the potatoes, cut into small cubes. Peel the onion and cut into cubes. We also peel and chop the carrots. Mash the fish in a tin can with a fork. To boil water. Salt. Add rice. Add potatoes after 5 minutes. At this time, fry the onions with carrots on vegetable oil... As soon as the potatoes are ready, add the frying. Mix, add pepper, bay leaf and let it simmer for 2 minutes. Add some lemon juice to a plate before serving.

Use a slider grater to speed up the process of slicing vegetables. After such grinding, the vegetables take the form of thin strips, which speeds up the cooking process.

Perfect for lunch. Inexpensive, original and tasty.

Ingredients:

  • Fish in its own juice (canned) - 1 can,
  • Green peas (canned) - 1 can,
  • Potatoes - 250 gr.,
  • Carrots - 1 pc.,
  • Onions - 1 pc.,
  • Vegetable (or butter) oil for frying,
  • Bay leaves, salt, pepper, herbs - to taste.

Give preference to canned food produced near the Baltic or Black Seas. If the production is located, for example, in the Moscow region, then frozen fish is probably used instead of fresh.

Preparation:

Peel, wash and dice the potatoes. Boil water, add chopped potatoes. Cook for about 10 minutes. Peel the onion, wash and cut into cubes. Peel, wash and cut the carrots into strips. Heat oil in a saucepan. Put chopped onions and carrots there. Fry for 3-5 minutes, not forgetting to stir. Open jars of canned food. Put the fish (along with the sauce), peas (with three tablespoons of pea liquid) in a saucepan and fry. Season with salt and pepper to taste. Add a couple of lavrushka leaves. Sprinkle with herbs in a plate.

Canned salmon soup isn't cheap. But it is very healthy thanks to the saturated omega-3 fatty acids found in salmon. This soup has an anti-inflammatory effect and helps to strengthen the immune system. Unusual tomato-fish taste cannot leave you indifferent.

Ingredients:

  • Salmon in its own juice (canned) - 1 can,
  • Tomato juice (can be replaced with homemade grated tomato) - 0.5 l,
  • Cucumber (fresh) - 1 pc.,
  • Egg - 1 pc.,
  • Sour cream - 3 tablespoons
  • Parsley and onions, salt, pepper - to taste.

Preparation:

Hard-boiled chicken egg (8 minutes), peel, finely chop. Chop cucumber, onion, parsley. Mix everything in a saucepan. Cover with juice or tomato. Add pepper, salt and sour cream.

The egg can be crumbled into small pieces very quickly in a cup. To do this, put a peeled egg in a cup. With a small knife inside the cup, randomly cut the egg. Due to that. That the process takes place in a limited space of the dish, the egg does not crumble and crumbles very quickly.

The process of making such a soup will delight the hostess with its simple and minimum of dirty dishes. And the household will appreciate the taste!

Ingredients:

  • Sardines or sardinella (canned) - 1-2 cans,
  • Millet - 5 tablespoons
  • Potato tubers - 3-4 pcs.,
  • Onions - 1 pc.,
  • Carrots - 1 pc.,
  • Butter,
  • Salt, pepper, spices, herbs (fresh or frozen) to taste.

Preparation:

Peel the onions and carrots. Grind vegetables in a food processor. Put a saucepan on low heat, pour oil for frying into it. Pour onions and carrots into the oil. Fry vegetables right in a saucepan, not forgetting to stir. At this time, we clean and cut the potatoes. We open canned food. Grind the fish into convenient pieces. We wash the millet. Pour into the pan hot water and pour the potatoes with millet. Add salt and spices. After boiling, cook for 15 minutes. Then add fish, canned juice, spices (adjika can be used), herbs. Let it boil and brew under the lid for a couple of minutes.

Two cans of canned food will make the taste of the dish brighter and more intense.

The combination of the taste of fish and mushrooms will not leave anyone indifferent! Try this soup, expand the breadth of your gastronomic preferences.

Ingredients:

  • Mackerel (canned) - 450 g,
  • Champignons - 250 g,
  • Bow - 1 head,
  • Carrots -1 pc.,
  • Potato tubers - 4 pcs.,
  • Vermicelli - 100 g.
  • Frying oil,
  • Half a lemon - for serving.

Preparation:

We cut vegetables and mushrooms. We boil water. Throw potatoes, carrots, salt, pepper into boiling water. Leave to cook for 20 minutes. Meanwhile, fry the onion with mushrooms in oil. Then add frying and noodles to the vegetables in the pan. 2 minutes before the vermicelli is ready, add fish, herbs. When serving, add two lemon slices to a plate.

For a variety of tastes, try substituting oyster mushrooms for mushrooms in this recipe.

Of course, the recipe for this soup is not even close to the recipe. fish hodgepodge... But the taste is surprisingly similar!

For more similarity to a hodgepodge, add a little brine to the finished soup.

Ingredients:

  • Pink salmon (canned) - 240 g,
  • Round grain rice - 100 g,
  • Bow - 1 head,
  • Olives (canned) - 1 can,
  • Garlic - 2 prongs
  • Chopped tomatoes in their own juice (canned) - 1 can,
  • Butter,
  • Salt, pepper, spices - to taste,
  • Lemon or pickle - optional.

Preparation:

We cut vegetables. We boil water. Throw rice, salt, pepper into boiling water. Leave to cook for 10 minutes. Meanwhile, fry the onion and garlic in oil. Then add frying, tomatoes, fish and olives to the pan. Cook everything together for 5 minutes. When serving, to resemble a hodgepodge, you can add a little brine or a slice of lemon.

If you freeze fresh herbs in the summer, then you can all year round enjoy its juicy and bright taste in ready-made meals. It is most convenient to freeze pre-cut greens in portioned sachets.

Fish-cheese soup prepared according to this recipe conquers with its delicate, creamy taste. Like other canned soups, it is very easy to prepare.

Ingredients:

  • Carrots - 2 pcs.,
  • Potato tubers - 2 pcs.,
  • Canned fish (saury) - 1 can,
  • Onions - 2 heads,
  • Processed cheese- 1 PC.,
  • Rice - 2 tablespoons.

Preparation:

Boil water. Cut the cheese into small pieces. Throw rice into boiling water. Rub the carrots. Chop the onion. Slice the potatoes as you like. Throw vegetables and fish into boiling water. Then add the cheese while stirring. Do not forget to add salt, pepper and toss in the bay leaf. Cook for 15 minutes.

Soup with the addition of seaweed is a real health cocktail! Seaweed saturates the soup with iodine, protein, minerals and vitamins.

Ingredients:

  • Canned fish in its own juice - 1 can,
  • Seaweed salad - 200 g,
  • Golden rice - 3 tablespoons,
  • Potato tubers - 3 pcs.,
  • Carrots -1 pc.,
  • Bow - 1 head,
  • Vegetable oil for frying,
  • Bay leaves, salt, herbs - to taste.

Preparation:

Boil water. Add rice to boiling water. Rub the carrots. Chop the onion. Cut the potatoes into cubes and place in boiling water over the rice. Chop onions and carrots, sauté in vegetable oil for a couple of minutes. While stirring, add frying, canned food and seaweed... Put bay leaf, salt, add herbs. Cook until the potatoes are tender.

The name of the soup refers to the time of students, when, to save time and money, dinners were prepared from canned food. Also, this version of the soup is perfect for cooking in the country.

Ingredients:

  • Saury (canned) - 2 cans,
  • Potato tubers - 3-4 pcs.,
  • Rice - 2 tbsp. spoons,
  • Tomatoes - 2 pcs.,
  • Onions - 1 head,
  • Parsnip - 1 pc.,
  • Celery - 3 cuttings,
  • Bulgarian pepper - 1 pc.,
  • Bay leaf, pepper, spices, herbs - to taste.

Preparation:

Grate or cut into strips carrots, celery, parsnips, potatoes, bell peppers. To boil water. Put potatoes and pre-washed rice into the water. Boil. After boiling, add all the remaining vegetables to the water. After boiling, cook for 5 minutes. Add chopped tomatoes, fish, bay leaves, spices, salt. Boil for a few more minutes. Add fresh herbs before switching off.

Borscht is a traditional dish Russian cuisine. Each housewife has her own time-tested borscht recipe. Preparing borscht with sprat instead of meat is a great way to diversify your homemade menu.

Ingredients:

  • Sprat in tomato (canned) - 1 can
  • Cabbage - 350 g,
  • Carrots - 2 pcs.,
  • Beets - 400 g,
  • Potato tubers - 4 pcs.,
  • Bell pepper- 1 PC.,
  • Table vinegar- 1 teaspoon
  • Frying oil,
  • Salt, pepper, herbs - to taste.

Preparation:

Cut the beets into strips and simmer with vinegar separately from all other vegetables for 15 minutes. This will help to keep its bright saturated color in ready dish.

Chop onions, carrots, peppers, potatoes, cabbage. Saute the onion for 2 minutes. Then add peppers, carrots and fry for another 7 minutes.

To boil water. Add potatoes, sprat and cabbage to it. Season with salt and stir-fry. Cook for 10 minutes. Add spices, herbs and beets before turning off the pan. Let it brew for half an hour.

Incredibly delicious recipe for fish soup with beans. V original recipe cooked with dried white beans.

Canned beans can be used. The sauce from under such beans will add a special spicy note to the whole dish.

Ingredients:

  • White beans - 1 glass
  • Potato tubers - 3 pcs.,
  • Carrots - 1 pc.,
  • Bow - 1 head,
  • Mackerel (canned) -1 can,
  • Salt, pepper, herbs - to taste,
  • Croutons - for serving as desired.

Preparation:

Pour beans cold water and leave overnight. Before preparing the soup, drain the beans, rinse, add cold water and cook, covered, until soft (about an hour). Chop potatoes, carrots and onions. Add to boiled beans. Cook all together for 10-15 minutes until the potatoes are cooked.

Disassemble the canned food into small boneless pieces. Add to the pan. Cook for another 5 minutes. Finely chop the greens, put in a saucepan. Turn off the gas. Let it brew under the lid. Serve with croutons.

Canned soup is even tastier when boiled with meatballs. No one will guess that it is made from semi-finished products!

Ingredients:

  • Chum salmon in ss (canned) - 1 can,
  • Eggs - 1 pc.,
  • Semolina - 1 tbsp.,
  • Onion - 1 head,
  • Carrots -1 pc.,
  • Potatoes - 4 pcs.,
  • Frying oil,
  • Dill - half a bunch,
  • Salt pepper, Provencal herbs- taste.

Preparation:

Boil water. Add potatoes, chopped at your discretion, to boiling water. Season with salt and cook for about 20 minutes. Rub the carrots. Chop the onion. Saute onions and carrots in oil. While stirring, add frying, canned food and seaweed to the pan. Put bay leaf, salt, add herbs. Cook until the potatoes are tender.

At this time, remove the bones from the fish, knead the flesh with a fork, drive in an egg, add semolina, Provencal herbs. To stir thoroughly. Form from minced fish balls the size of a nut.

Transfer the frying to the potatoes and cook for another 5 minutes. Place the meatballs in a saucepan and cook until tender. Serve with dill.

This soup consists of available and simple products, but it turns out to be very satisfying, deliciously tasty and aromatic!

Ingredients:

  • Carrots - 1 pc.,
  • Potato tubers - 3 pcs.,
  • Sprats (Baltic) - 1 bank,
  • Onions - 1 head,
  • Frying oil,
  • Rice - 0.5 cups
  • Spices, herbs - to taste.

Preparation:

Rub the carrots. Chop the onion. Cut the potatoes into cubes. Saute onions and carrots in vegetable oil. After 5 minutes, add rice to the frying and fry for another 2 minutes.

To boil water. Put potato cubes in it, salt, add frying with rice and cook for 15 minutes until the potatoes are ready. Add spices, sprats and herbs a couple of minutes before turning off.

Tastes good light soup comes from canned fish with fresh tomatoes.

Necessary:

How to cook canned fish at home

Making homemade canned food is a laborious and time-consuming process. However, having tried the ready-made dish, you can make sure that the result obtained is worth all the effort spent.

1 can of saury in oil;
1 onion;
1 small carrot;
1 parsley root;
2 small tomatoes;
2 potatoes;
2 tbsp. spoons of rice;
parsley;
salt to taste;
1 teaspoon of butter;
1.5 liters of water.

How to cook:

    Cut carrots and parsley into thin strips or pass through a coarse grater, onion Chop finely, divide each potato into several parts, and cut the tomatoes into small cubes.

    Place a pot of water over medium heat, bring to a boil and add all vegetables except tomatoes. Rinse the rice and add it to the soup pot and season with salt to taste.

    Melt the butter over low heat and simmer the tomatoes in it. Place them in a saucepan when the cereals and the rest of the vegetables are done. After a few minutes, add mashed canned food, chopped parsley to the soup, turn off the heat and leave the dish to infuse under the lid for 10 minutes. Serve ready-made canned fish soup with sour cream and white bread.

Canned tuna soup


Original hearty soup.

Necessary:
1 can canned tuna;
1 tbsp. spoon tomato puree;
1 pickled cucumber;
1 tbsp. a spoonful of canned green peas;
1 parsley root;
2 pcs of potatoes;
1.5 liters of water;
1 bunch of fresh dill;
2 tbsp. a spoonful of vegetable oil.

How to cook:

    Heat vegetable oil in a skillet and fry the onion and tomato puree in it.

    Pickle finely chop, cut the potatoes into cubes, pass the parsley through a coarse grater.

    Boil water and put potatoes with parsley in it, after 15 minutes add tomato-onion fry, cucumber, green pea and canned food, salt the soup to your liking. Simmer the soup for another 10 minutes, then season with dill and serve.

Canned pink salmon soup


Nutritious and tasty soup obtained from pink salmon.

Necessary:
1 can of canned food;
2 tbsp. spoons of rice;
3 pcs of potatoes;
1 piece of onion;
1 piece of carrots;
1 bay leaf;
2 black peppercorns;
1.2 liters of water;
dill greens;
parsley;
salt to taste.

How to cook:

    Open the canned pink salmon and drain the liquid from it into separate container, cut the fish into several pieces.

    Grate the carrots on a coarse grater, finely chop the onion, cut the potatoes into small cubes.

    Pour fish broth into a pot of water and place over medium heat.

    Bring the liquid to a boil, season with salt, then put the washed rice in it and cook for 10 minutes.

    Simmer the dish over low heat for 5-7 minutes, then pour into plates and serve with croutons from white bread and sour cream.

And one more recipe for fish soup:
Bon Appetit!

Most of my readers, probably, cannot imagine their lunch without a plate of hot, rich soup as the first course. However, many traditional soups Russian cuisine is very laborious to perform and their preparation takes more than one hour. Working housewives do not always have the strength and time to cook soup in addition to the main course and side dish, but, nevertheless, I want to feed my family healthy and tasty, regardless of life circumstances. In this case, a simple and very simple recipe can come to the rescue. quick soup from canned fish.

Canned fish soup is made from the simplest and most inexpensive products that are always at hand. Its preparation does not take much time and effort and is available even for novice cooks. This soup can be prepared from any canned fish in its own juice - salmon, saury, sardines, tuna, sockeye - and each time you get a special taste of the first course. Fish soup cooked over this simple recipe, it turns out to be very light and low in calories, making it an ideal prelude to a main course. As a result, such a meal raises strength and performance well, without causing a feeling of heaviness in the stomach and drowsiness.

In addition, a simple fish soup has a lot of useful properties and allows you to make up for the lack of many substances in the body that are rich in seafood. Do not be afraid of canned fish, as high-quality canned food is made from fresh raw materials without the use of preservatives and harmful additives. According to their useful properties they are practically not inferior to frozen fish and contain a lot of easily digestible protein, vitamins, omega-3 fatty acids and valuable minerals such as phosphorus, magnesium and calcium. So be sure to cook canned fish soup for your family, because it is very fast, tasty and undoubtedly healthy!

Useful information

How to make canned fish soup - a simple canned fish soup recipe with step by step photos

INGREDIENTS:

  • 1 can of canned fish in its own juice (240 g)
  • 2 - 2.5 liters of water
  • 1 large onion
  • 1 large carrot
  • 3 medium potatoes
  • 3 tbsp. l. vegetable oil
  • 5 - 6 black peppercorns
  • 2 bay leaves

COOKING METHOD:

1. To make canned fish soup, first put a pot of water on the fire. While the water is boiling, peel and cut the potatoes into small slices.

2. Put chopped potatoes in boiling water and cook for 20 minutes at a low boil.


3. Meanwhile, peel the onions and chop finely.


4. Peel and grate the carrots.


5. Fry onions with carrots in vegetable oil over medium heat for 8 - 10 minutes. Vegetable frying for fish soup is ready!


6. Put vegetable frying in the soup and cook for 5 minutes at a low boil.

7. Peel the canned fish from skin and bones and mash lightly with a fork, leaving large pieces.


8. Put the fish in the soup along with the remaining juice in the jar and cook for another 5 minutes.


9. A minute before cooking, put salt, peppercorns and bay leaves. It is advisable to let the soup brew under the lid for at least 15 minutes.


A fragrant, healthy and easy-to-prepare canned fish soup is ready!

Many people love fish soups, but not everyone likes to tinker with fresh fish. It is in this case that canned fish can come to the rescue, allowing not only to significantly save cooking time, but also making it possible to exclude the preliminary process of fish preparation. Canned fish soups are quick and easy to prepare. For their preparation, you can use any canned fish from any fish, both in oil and in your own juice.

Canned fish soups are different: from the simplest, where the minimum amount of ingredients is used, to complex variations like hodgepodge, borscht or pickle (by the way, experienced chefs advise adding smoked canned fish to the latter). In addition to the solid contents of the can, add to the soup and juice in which the fish was stored. This will give your canned fish soups a richer fishy flavor.

Canned fish is a completely ready-to-eat product, so you need to add them to the soup at the end of cooking, otherwise you will not find a single piece of fish on your plate, it will simply boil down. Canned fish contains a lot of spices and salt, so be careful with these ingredients.

Even teenagers can make simple canned fish soups, help them a little, and gradually children will become your real helpers in the kitchen.

Potato soup with sprat in tomato sauce

Ingredients:
1-2 cans of sprat in tomato sauce,
700-900 g potatoes,
2-3 onions
2 carrots,
1 tbsp vegetable oil,
salt, spices and herbs to taste.

Preparation:
Chop carrots and onions, fry in vegetable oil, add water, diced potatoes and cook the soup over low heat until tender. 10-15 minutes before the end of cooking, put canned food in the soup, bring to a boil and simmer over low heat for 5 minutes. Sprinkle with chopped herbs.

Canned fish soup with rice

Ingredients:
3 l of water,
1 can of canned fish in oil,
300 g potatoes
1 onion
1 carrot,
2 tbsp rice,
2 tbsp vegetable oil,
2 bay leaves

Preparation:
Cut the potatoes into cubes. Pour into boiling water, add washed rice, reduce heat and cook, covered, until tender. Cut the onion into slices, carrots into cubes and fry in a pan with heated vegetable oil until soft. When the potatoes and rice are almost done, add the stir-fried vegetables to them. Open a can of canned fish, mash the fish a little with a fork and, sending it into a saucepan with soup, mix. Boil the soup for 5-7 minutes and add the bay leaf at the end. Turn off the stove and let the soup stand for 10 minutes. Serve with chopped herbs and black pepper.

Ingredients:
2.5 l of water,
1 can of canned fish,
200 g canned peas
2-3 potatoes,
1 carrot,
1 onion
3 tbsp vegetable or butter,
1 bay leaf
salt, black pepper, herbs - to taste.

Preparation:
Cut the potatoes into cubes and boil them in boiling water for 10 minutes. Cut the onion into small cubes, grate the carrots on a coarse grater and fry in a preheated pan with vegetable oil over medium heat, stirring occasionally, for 2-4 minutes. Place in a pot with potatoes canned fish together with the liquid, add canned peas, 3-4 tbsp. liquid from a jar of peas and fried onions and carrots. Season with salt and pepper to taste, add bay leaves and peppercorns. When soup comes to a boil, reduce heat and simmer for about 5-7 minutes. Add chopped herbs to the finished dish to taste.

Fish soup-puree "Delicate"

Ingredients:
1 can of pink salmon in its own juice,
3 potatoes,
1 carrot,
200 g milk or cream,
a bunch of dill,
salt, pepper - to taste.

Preparation:
Boil the potatoes in water until tender and drain off most of the water, leaving 2 fingers thick at the bottom of the water. Grate the carrots and fry on butter until soft. Put the potatoes with water, pink salmon, separated from the bones, chopped dill and milk in a blender and beat until puree. If the consistency is too thick, add milk. Then pour the soup back into the saucepan, season with salt and pepper and add the fried carrots.

Canned fish millet soup

Ingredients:
1 can sardines canned in oil,
100 g millet,
1 carrot,
1 onion
3-4 potatoes,
1 bay leaf
salt, pepper, herbs - to taste.

Preparation:
Chop potatoes, carrots and onions and place in a saucepan. Cover vegetables with water and place the pot on the stove. When the water boils, add thoroughly washed millet and cook for 10-15 minutes. Then add the canned fish along with the oil and cook for another 4-5 minutes until the potatoes are tender. At the end of cooking, add spices and herbs to the soup, cover the pan with a lid and remove from heat. Let the soup sit for 15-20 minutes. Serve the soup to the table, garnish with a piece of fish and herbs.

Borscht with sprats in tomato sauce, beans and mushrooms

Ingredients:
1 can of sprat in tomato sauce
100 g dried mushrooms
1 stack beans,
3-4 potatoes,
400 g cabbage
3 beets,
1.5 tbsp tomato paste
3 tbsp vegetable oil,
1 parsley root
1 onion
1 carrot,
1 tsp toasted flour
bay leaf, allspice peas, salt to taste.

Preparation:
Soak beans in cold water and dried mushrooms... After 2-3 hours, put them in a pot of water and cook until half cooked. Peel the beets, parsley and carrots, cut into cubes and simmer in a little water. Chop the onion thinly and fry. Add vegetable stew, toasted flour, tomato paste, dilute everything with broth and boil. Put diced potatoes and chopped cabbage in a boiling broth with mushrooms and beans, salt to taste and cook for 10-15 minutes. Then add beets with roots, bay leaves, allspice and cook until the cabbage and potatoes are cooked until cooked. At the end of cooking, put the sprat into the borscht, bring to a boil and remove from heat.

Solyanka with cabbage, mushrooms and canned fish

Ingredients:
2.5 l of water,
1 can of sardines, saury or salmon in a tomato,
300 g champignons,
300 g sauerkraut,
2 pickled cucumbers,
1 onion
2-3 potatoes,
1-2 tbsp tomato paste
½ lemon,
30 g vegetable oil
50 g olives,
1 bay leaf
½ bunch of greens,
salt, black pepper - to taste.

Preparation:
Cut the peeled potatoes into cubes, wash the mushrooms and cut into thin slices. Pour water into a saucepan and put on fire. When the water boils, add the potatoes and cook for 15-20 minutes. Cut the onion into cubes, grate the carrots on a coarse grater, cut the cucumbers into cubes, sauerkraut rinse and squeeze well. Heat vegetable oil in a frying pan, put onions and mushrooms in it and simmer over medium heat, stirring occasionally, for 4-5 minutes. Add the carrots and simmer for another 2-3 minutes. Then add the tomato paste and mix well, then the cucumbers, simmer them for 2-3 minutes, and the cabbage. Add ½ stack. vegetable broth from the soup and simmer over low heat, covered for 5 minutes. Then put the stewed vegetables and canned fish into the soup, salt and pepper, add the bay leaf and cook for 5 minutes. Add finely chopped herbs and olives. Remove the hodgepodge from heat and let it brew for 20 minutes. Serving the hodgepodge to the table, put 1-2 slices of lemon in each plate.

Canned fish soup with noodles

Ingredients:
1 can of canned fish,
700 ml of water,
100 g vermicelli,
2-3 potatoes,
1 onion
1 carrot,
garlic, herbs, spices - to taste.

Preparation:
Fry the sliced ​​onion and carrots in a skillet with vegetable oil. Place the sliced ​​potatoes in boiling water. Bring to a boil and reduce heat, simmer for 5 minutes. Then add carrots and onions to the soup and let it simmer. Salt the soup a little, add the noodles, let it boil for a minute, no more, then add the canned food, pre-mashed with a fork, crushed garlic and spices to the soup, let it boil and turn it off immediately. Let stand for 5 minutes, covered.

Canned fish soup with buckwheat

Ingredients:
1 can of canned fish (sardine or tuna),
200-300 g of buckwheat,
2 potatoes,
1 onion
1 carrot,
2 tbsp vegetable oil,
salt, peppercorns, bay leaves, garlic, fresh herbs- taste.

Preparation:
Dip peeled and diced potatoes in boiling water. Buckwheat add to potatoes and cook over medium heat with low boil. Finely chop the onion, grate the carrots. First fry the onions, then the carrots in vegetable oil until golden brown. Place the sautéed vegetables in a pot of soup and cook over low heat for 10 minutes. Add canned fish. Season with salt and pepper to taste, add bay leaf. Add a couple more minced garlic cloves if desired. Remove the soup from heat and let it sit for a few minutes under the lid closed.

Bean soup with canned fish

Ingredients:
1 can of canned fish,
1 can canned beans in tomato sauce,
3 potatoes,
1 onion
2 fresh tomatoes,
1 tbsp tomato paste
salt, fresh herbs to taste.

Preparation:
Place the sliced ​​potatoes in boiling water. Transfer the fish and juice to a bowl and mash it into small pieces with a fork. Put the beans in the soup. Cut the onion into small half rings, peel the tomato and chop finely. In a preheated pan with vegetable oil, first lightly fry the onion until transparent, then add the tomato paste, mix and add boiled water, mix again, cover and leave to simmer over low heat. Combine all the products in a saucepan, salt, stir and season with herbs.

Fish soup with barley and pumpkin

Ingredients:
2 stacks fish broth,
1 stack boiled pearl barley,
200 g canned tuna
250 ml of milk
300 g pumpkin
1 onion
5 cloves of garlic
1 tsp grated ginger
salt, hot peppers, black pepper - to taste.

Preparation:
Fry chopped onions with garlic and grated ginger in a frying pan. Fry the sliced ​​pumpkin separately until soft. Combine the fried onions with the pumpkin, add the tuna slices and cook for still literally 1 minute, then transfer to a saucepan and cover with the fish stock and milk mixture. Add to soup pearl barley and spices. Cook canned barley soup for 10-15 minutes over low heat.

Pea soup with canned fish

Ingredients:
3 l of water,
1 stack chopped dry peas,
1 can of canned fish,
5 potatoes,
1 onion
1 carrot,
2 bay leaves
5-6 peas of black pepper,
3 tbsp vegetable oil,
greens to taste.

Preparation:
Rinse the peas and soak overnight. In the morning, cook the peas without salt until half cooked. Chop the onion finely, grate the carrots on a coarse grater and fry the prepared vegetables in vegetable oil. Peel and dice the potatoes, mash the canned food with a fork. Add the fried vegetables, potatoes, canned food, bay leaf and peppercorns to a saucepan with peas, salt a little and cook the soup until the potatoes are tender.

Vegetable soup with canned fish

Ingredients:
1.5 l of water,
1 can of mackerel in oil
1 small stalk of leek,
1 medium zucchini
2 multi-colored sweet peppers,
2 sprigs of basil,
½ bunch of cilantro,
½ bunch of parsley,
100 ml of white wine
salt, pepper - to taste.

Preparation:
Put the sliced ​​leeks, zucchini and Bell pepper cut into cubes and simmer over high heat. Add wine and heat for 2 minutes over high heat. Then place in a saucepan, add mackerel and boiling water, salt and pepper to taste. Boil the soup for 10-15 minutes. 5 minutes before cooking, add a part of the chopped greens, and serve the other part with the ready-made soup.

Cold canned fish soup

Ingredients:
500 ml tomato juice
1 can of salmon in its own juice,
1 fresh cucumber
1 boiled egg
4 sprigs of parsley,
15 g green onions
salt, pepper, sour cream - to taste.

Preparation:
Grind the egg. Peel the cucumber and cut into small cubes. Grind green onions... Combine egg, onion and cucumber in a tureen, pour over tomato juice, add pepper and salt to taste. Place the canned fish in the tureen and sprinkle the chopped parsley on the finished dish. Serve with sour cream.

Cheese soup

Ingredients:
1 can of canned fish in its own juice,
2 processed cheese,
1 onion
1 carrot,
4 potatoes,
salt, pepper, spices, herbs - optional.

Preparation:
Fry chopped onions and grated carrots in vegetable oil. Add diced potatoes to boiling water. After boiling, place the fried vegetables in a saucepan and cook for 10 minutes. Chop the cheese finely, put it in the soup, stirring occasionally, and wait for it to dissipate a little. Five minutes before cooking, add canned fish, mashed with a fork, spices, salt, pepper and chopped herbs to taste and desire.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Canned fish soup is prepared quickly enough, since this product does not require long heat treatment and is added at the end of cooking. As a result, canned fish soup turns out to be very tasty - it differs from other recipes. unique aroma... Thanks to this, almost everyone will like the dish.


Soup with canned food and rice

Products:

  • potatoes - 3-4 pieces;
  • bulb;
  • canned fish in oil (saury, sardines, etc.) - you will need 1-2 cans;
  • rice - 3 large spoons (to make the soup thicker, you can take more cereals);
  • some oil;
  • salt;
  • carrot;
  • 2-3 bay leaves;
  • black pepper optional.

Cooking method:

Let's prepare everything first necessary products... To do this, peel and cut the potatoes into cubes (if you wish, you can grate the tubers with thin strips so that they cook faster). Three onion and carrots on one grater so that the components of the frying are the same size. After that, the vegetables can be mixed in one bowl.

Open the canned food and slightly knead them with a fork, so that pieces of fish are felt in the finished dish.

Pour about 2 liters of water into a saucepan and put it on the stove. Immediately put rice in it (it is recommended to rinse the cereals) and wait for it to boil. 5 minutes after the water boils, lower the potatoes to the cereal and leave it to cook.

In the meantime, pour a little oil into the pan (since we took canned food in oil, do not abuse this product, since the soup can turn out to be too fatty), heat it up and lay out the previously prepared vegetables. Fry the frying until soft and a light golden hue with products.

After softening the potatoes, put the frying on it. Cook for 1-2 minutes, and then add canned food from the jar to the pan. We also send bay leaves, seasonings and salt broth there.

After pouring into the fish soup from canned food and rice, you can squeeze out a little lemon juice and sprinkle the dish with chopped fresh herbs - this will make the taste brighter.

Recipe with canned fish in tomato

Required products:

  • 2 liters of water;
  • 3-4 potatoes;
  • carrots and onions;
  • 1 can of canned food in tomato;
  • 1 large spoonful of rice (if you wish, you can take more - then the soup will turn out to be thicker and more satisfying);
  • oil for frying food;
  • seasoning for fish;
  • bay leaf if desired (2-3 pieces);
  • salt.

Cooking technology:

First, we wait for the water to boil in the pan - you need to take about 1.5-2 liters of it. During this time, you can prepare potato tubers - for this they need to be peeled and cut into small cubes. We do the same with the onions, peeling them finely chopping. Carrots are usually grated, but they can also be cut into thin strips to make the vegetable feel better in the dish.

Open the canned food in tomato and slightly knead the fish with a fork.

As the water boils, add some salt to it to taste, immediately add the potatoes and lavrushka. After boiling the tubers again and boiling them for 10 minutes, pour rice into the pan (it is advisable to rinse it well so that the cereal does not add turbidity to the broth). Mix the products well and cook them for another 15 minutes.

After the allotted time, put canned food in the soup, after which it must be held on the stove for another 5 minutes. Then we remove the pan from the stove, and put a frying pan on it to fry the previously prepared vegetables (carrots and onions). We wait until the vegetables acquire a golden color and carefully transfer them to the soup.

Now it remains to boil the canned fish soup in tomato for another 10 minutes on minimum gas so that it is infused. At the end of cooking, add the seasoning for the fish - that's all, aromatic soup ready. It is advisable to serve it shortly after cooking.

Fish soup with canned sardines and barley

This is a simple but very satisfying fish soup made from canned and pearl barley, which will help out when there is no time to cook.

Ingredients:

  • 1 can of sardines in oil;
  • potatoes - 6 pieces;
  • onion and carrot;
  • half a glass of pearl barley;
  • some oil for frying;
  • 2 liters of water (in this case, it is not recommended to take meat or vegetable broth);
  • 6 peppercorns;
  • salt to taste;
  • a pair of bay leaves.

Step by step cooking:

In order for the barley soup to cook quickly enough, you first need to prepare the cereal. To do this, you need to rinse it in advance and soak it in boiling water. After 6-8 hours, it will swell and cook quickly.

We put a pot of water on the stove, salt it and wait for it to boil. Immediately after that, we send the pearl barley into it and leave it to boil - at this time we will deal with other products.

Cut the potatoes into soup cubes (about 1 cm each), rinse and transfer the vegetable to a saucepan.

Peel the onions and carrots, finely chop them with a grater or knife and then lightly fry in oil.

While frying is being done, open the canned food and slightly knead the fish with a fork. After that, you can immediately transfer it to a pot of soup.

Simultaneously with the canned food, lay in the frying and the remaining spices. Cook for 5 minutes, add salt if necessary.

The finished first course can be eaten with or without sour cream, since the soup is good in any form.

Soup with canned pink salmon

Canned pink salmon are low in calories, so a soup based on these canned foods is dietary meal... But at the same time, it saturates the body well, providing it with useful substances.

Required products:

  • water - 1.5 liters;
  • a jar of pink salmon (it is better to take it in your own juice);
  • 2 medium potatoes;
  • onion head;
  • 2 large spoons of tomato paste;
  • carrot;
  • bay leaf optional;
  • salt to taste (you can also take your favorite spices).

Cooking procedure:

We peel the potatoes, cut them into cubes and put them in a saucepan. After boiling, cook the vegetable over low heat.

At this time, grind vegetables, put them in a pan and fry until soft. Then we refuel them tomato paste and simmer the products for another 3 minutes.

We take out pieces of fish from the jar, remove the ridge from it. Lightly knead large pieces of fish with a fork and send fish, frying, salt and seasonings to the pot to the potatoes.

After that, we prepare canned pink salmon fish soup for another 7 minutes. We must not forget that fish from a can already contain salt, so you need to add very little to the soup.

With pink salmon and cream

This is a simple and affordable soup with an unusually tender creamy taste... It will be possible to cook it quickly enough, which will certainly help out if there is a lack of time.

Ingredients:

  • 2 potatoes;
  • bulb;
  • 240 g of canned pink salmon;
  • carrot;
  • cream to taste.

Preparation:

First of all, boil water in a saucepan. Peel the carrots and onions and fry them in oil until soft. While the frying is being prepared, we prepare the potatoes - it is better to cut them small so that the tubers have time to cook quickly.

Put the potatoes into boiling water and cook them for an average of 15 minutes. Then we send the frying and canned food slightly mashed with a fork into the broth. This is necessary so that the fish pieces are visible in the soup after cooking.

Cook canned fish soup with cream for 10 minutes. 2 minutes before the end of cooking, pour out the cream so that the broth acquires a pleasant whitish shade. Since the cream can make the soup turn sour faster than usual, it is advisable to eat such a dish immediately after cooking.

Vegetable soup made from canned fish and bell peppers

Hearty and unusually tasty canned fish soup can be made not only on the stove, but also in a modern kitchen appliances such as a slow cooker. This smart pot will be able to preserve all the nutrients in the food, which is especially important for the first course.

Ingredients:

  • 1 can of canned fish;
  • bulb;
  • one bell pepper;
  • carrot;
  • 3 potatoes;
  • some onion feathers;
  • a couple of pinches of rice;
  • any greens;
  • 1.5 liters of water.

Cooking method

First, we prepare vegetables - for this we grind them and fry them in oil in a multicooker bowl, turning on the "Baking" mode. When the frying acquires a golden color, put chopped potatoes, cereals, canned food and onion feathers to it (you can slightly grind the fish with a fork in advance).

Pour hot water into a multicooker, salt and put bay leaf. We set the "Stew" program and in 40 minutes the aromatic soup will be ready.

You can add fresh herbs to the dish, from which it will become even more appetizing. You can serve canned and vegetable fish soup with sour cream and fresh bread.