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

Soup with canned food: fish, chicken, meat

Sometimes you do not want to cook labor-consuming and energy-consuming, expensive dishes. Ready-made canned foods will come to the rescue. After all, we are preparing from semi-finished products. Why not use canned foods sometimes. They are made with all the sanitary rules and regulations. Canned food is inexpensive and available. You can cook on the basis of chicken or meat stew or cook 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, cooking the soup does not take much time. In addition, the fish is very useful (and adults and kids). The soup from the usual 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 be happy to dine with this soup.

Recipe number 1 - canned fish soup saury

To make a quick soup, you will need:

• canned saury (it is better to choose canned food in its own juice, but not in tomato) - 1 or 2 cans;
• young potato "crumbly" - 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 of the average bunch;
• bay leaf - a few;
• allspice - two peas;
• salt;
• refined vegetable / olive oil - one tablespoon;
• lemon for serving.

The process of cooking fish soup:

• Peel and wash potatoes, carrots, onions and tomatoes.
• Potatoes cut into arbitrary size cubes.
• Grate the carrots or chop them in a combine. You can on a large or medium - as you like.
• Chop the onions as small as possible.
• Grate tomatoes or chop finely (it should make a tomato gruel).
• Shred greens in advance.
• In boiling water (liquid volume from 2 to 2.6 liters) dip prepared potatoes. Water a little salt. Leave to boil over medium heat for seven / eight minutes.
• Add a spoonful of butter to the pan. Sauté carrots with onion until ready. Vegetables should get golden color and become very soft.
• To the vegetables add the prepared (chopped) tomatoes or juice, simmer a few minutes.
• Throw in the same bay leaf, sweet pepper, peas.
• Add to the boiling potatoes canned fish, along with the juice from the jar. Boil for five minutes. Then add steamed vegetables. Leave to boil over low heat for five / seven minutes.
• If necessary, dosolit to taste.
• Let the soup stand for ten / fifteen minutes.
• Serve with a slice of lemon and fresh herbs.

This soup is good on the second day.

Recipe №2 - fish soup of canned pink salmon 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 onion - 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.

The process of cooking soup:

• In boiling, slightly salted water (liquid volume from 2 to 2.6 liters) place the rice washed in cold water. Leave to boil for ten minutes.
• Peel potatoes, onions, carrots and wash them thoroughly.
• Cut potatoes into medium cubes. Chop onions with a knife, grate carrots on a coarse grater or shred.
• Bulgarian pepper wash, peel, chop thin straws.
• Add potatoes to rice and immediately pink salmon with juice from a can. Leave to boil over low heat for five minutes.
• Heat oil in a pan well. Fry the onion, carrot and paprika for 5 minutes.
• Add tomato paste and lemon juice. Stew for another minute.
• Chop parsley finely.
• In the soup add the ready "fried" of vegetables. Continue cooking for about five minutes.
• If necessary, dosolit to taste.
• Serve with fresh herbs, sprinkle with freshly ground black pepper.

Fish soup from canned food - photo

Soup with canned fish - video

The soup of canned pink salmon is a great help for many housewives, as it is cooked quickly, moreover, it does not require significant financial and time costs.

To make it you will need the following products:

• One can of pink salmon;
• Three potatoes;
• Three tablespoons of rice cereal;
• One carrot;
• One onion;
• Six black peppercorns;
• Bay leaf;
• Two tablespoons of sunflower oil;
• One bunch of greens;
• Salt and ground black pepper is added to taste.

The recipe for the humpback salmon soup does not exist in a single variant, therefore the list of ingredients is not strict. If desired, add processed cheese or sorrel, you can cook syup mashed potatoes, and also use fish heads or tails as the main ingredient, not canned food.

Cooking from canned fish is very simple

Currently, many housewives simply forgot about this hearty and inexpensive dish, and not so long ago, in the 80s of the twentieth year, it was prepared in almost every family. The soup is not only easy to prepare, but also tasty and healthy.

Neglecting the preparation of canned fish dishes is not worth it, as with high-quality canning, healthy properties are preserved in large quantities. Canned pink salmon contains useful acids, iron, vitamin B, phosphorus, potassium, iodine and many other substances necessary for the proper functioning of the body. In addition, in canned fish there is a substance (tryptophan) that allows you to cope with stress, depression, migraine and not only.

In addition to the above properties of the soup of canned pink salmon, there is another advantage that will appeal to those who wish to lose weight and are on a diet - low calorie. Pink salmon contains a small amount of calories, for this reason, the soup from this fish allows you to get nourishing and not high-calorie.

Another property of pink salmon is the content of omega-3 fatty acids, which positively affect the work of all organs, protecting the cells of the human body from the harmful and adverse effects of the environment.

But the dietary and low-calorie fish soup from canned salmon will be only if you do not add cream, milk, processed cheese and other ingredients, except for the fish and vegetables itself.

Step-by-step recipe

1. The recipe for cooking such a dish does not require much time and significant culinary abilities, so even a novice hostess can afford it. So, first diced potatoes, then carrot sticks. Onions can be cut into cubes or half rings, so the soup will have a more attractive appearance. If desired, the onion can be put in the whole pink salmon soup.
2. After the water boils in the saucepan, we throw potatoes, onions, allspice (in the form of peas), and bay leaves into it. After about ten minutes, add rice cereal and salt to taste.
3. While rice is being cooked, chop onion, bell pepper (diced in small cubes or stripes) and carrots in a frying pan, then stew the vegetables under a closed lid for several minutes. Next steamed vegetables are transferred to the soup.
4. Now comes the climax - adding canned fish, which can be divided into small pieces. Boil soup of canned pink salmon for no more than three minutes.
5. It will be much more tasty if you let it brew in the prepared dish for about thirty minutes.
6. If you wish, you can put processed cheese into the soup (they are added along with canned food), which will give it a special taste.

Useful and tasty soup of fish canned salmon will be only if the canned food quality. These canned foods include only fish and salt, the content of any artificial additives is excluded. Many people believe that canned food is more preferable than frozen fish, since it can be thawed and frozen several times before being placed on the shelves.

Opening a can of high-quality canned food, you should find a bright and clear broth. Whole pieces of pink salmon should have the color of boiled fish, but in no case gray.

That's all the secrets of cooking such a nutritious, healthy and delicate dish that will be enjoyed by each family member. Before serving, the fish soup of pink salmon should be sprinkled with herbs or add a slice of lemon, which will give it an even richer and richer taste.

Canned pink salmon for many housewives is a magic wand, because in a short time you can cook a great dish, be it tinned salmon soup or salad. Pink salmon is the leader among the remaining canned fish, as it belongs to salmon. always nourishing, fragrant and rich. Many vitamins and useful elements are preserved in canned pink salmon, which is why the dishes made from it are not only tasty, but also nutritious.
The most delicious canned salmon soup is a simple recipe.

What you need for cooking soup:

• pink salmon in canned food - 1 bank
• carrots - 1 piece
• rice long grain - 3 tablespoons
• bow - 1 head
• 3-5 bell peppers
• potato - 3 pieces (medium size)
• bay leaf - 2 leaves
• vegetable oil - for frying
• any greens - a bunch
• salt - to taste

Cooking fish soup:

Prepare vegetables for soup with fish
First you need to put a container of water on the stove, about two liters. Peel the carrot, rinse well in water and grate or cut into small strips. Also clean, wash and finely chop onions with a knife. Put the pan on the fire and fry the carrots and onions in vegetable oil for a few minutes.

Peel potatoes, wash and cut into cubes. Send chopped potatoes to stew in a saucepan. Wash the rice several times until the water is clear and send it to the pan for the potatoes.

Cooking fish soup
Open a jar of canned food, do not pour the juice, it is useful. Cut the pieces of fish into pieces (it’s not worth crushing the pink salmon, instead of porridge instead of soup). When potatoes and rice are cooked, you can put slices of pink salmon in the pan, as well as pour the marinade in which it was located. Salt

Then add spices, bay leaf and roasted vegetables, continue cooking on low heat for another 5 minutes. At the very end, chop the greens and sprinkle the finished soup. If you add a slice of lemon, it will spice up the soup of canned pink salmon and pleasant sourness.

Tip:
*** To get a delicious soup with fish, you should choose high-quality canned food. Pay attention when you buy canned fish for a month, their composition and the shape of the can.

It is better to purchase canned food made at the place of catch, for example, Far East. From July to September there is more fishing, and therefore you can count on the good quality and freshness of the finished product. In the composition of canned food, except for salt and fish, nothing else should be indicated.

Canned food, though expensive. But it's worth it. It is excellent if you follow the recipe of this dish, put all the ingredients. : it is better to cook canned food from a proven brand of canned food. Pay attention to the date and place of manufacture. Cooking is pretty easy. Canned salmon soup is presented below.

Delicious soup - only fish!

The recipe for soup from canned pink salmon is very economical. One jar of fish, and it turns out the whole casserole of soup. It can be cooked in different ways. Each housewife has his own recipe. Let's try to cook canned salmon soup. It turns out and tasty, and appetizing in appearance.

It is prepared according to one principle: potatoes, fish, onions, carrots, greens, water, spices, and salt to taste. You can do it in a saucepan, cauldron, or in a slow cooker. If it is cooked on the stove, then canned food is added at the end. If the soup of canned pink salmon - the recipe from the photo shows step by step, as is done in the slow cooker, where everything is put together, then it is prepared faster.

How to cook the soup at home from canned

First, peel the carrots, cut them into small pieces, then grab the onions, peel and clean the potatoes. Next, open the canned food. We add them at the end. Pour water into a saucepan. Fry onions and carrots. Boil potatoes in water, add onions with carrots, herbs, spices to taste. To make the soup more savory, like in a hodgepodge, add a slice of lemon.

At the discretion of the hostess, pink salmon can be crushed. The main thing is to chop the potatoes. During cooking, it can be boiled soft. Canned salmon soup - a recipe from a photo that has just been submitted.

The advantage of fish over meat

Fish, unlike meat, is much better in quality lately. And the prices are reasonable. It can be used for a whole year and in any form. Its varieties do not count. Fish soup made from tinned salmon is the best way to cook your lunch or dinner. Fast, inexpensive, high quality!

All day fish

Fish soup from canned salmon can be eaten at lunch, in the evening, and in the morning. He will never get bored. Canned fish salmon soup - this recipe will help diversify everyday food. It will be very useful in a cold winter evening. Canned salmon fish soup has no regular ingredients. You can add cheese, sorrel, or use a fresh head and tail of pink salmon.

Why canned food?

If canned fish are cooked with high quality, then many useful things remain in them. In fish meat are acids, proteins, vitamin B, phosphorus, calcium, iodine. reduces stress, depression.

Delicious Cream Soup

Cream soup with canned salmon is prepared in the same way, only lemon and cream cheese, cream, and garlic are added. All ingredients can be crushed with a blender.

How to cook canned salmon soup we learned.

Cheese, fish and more

To grate the curds, they need to be put in the freezer for several hours. The soup will taste better if left for half an hour so that it is infused. Cheese it is better to choose a good quality, the broth will be pale. We figured out how to cook the soup of canned pink salmon. Delicious, inexpensive, non-calorie cheese soup with canned salmon will delight guests, friends, relatives.

Canned salmon soup - a recipe with a photo that was presented above, is not only delicious, but also beautiful on the festive table.

Fish is a storehouse of healthy omega-3 fats and other trace elements and vitamins that our bodies sometimes need. Fish must be introduced into your diet if you want to have healthy skin and strong bones.

Also, omega-3 saturated acids with constant use significantly reduce the risk of cardiovascular diseases. Below you will find a few recipes for dietary, light, but very tasty fish soups.

Soup from any canned fish is very quick and inexpensive. Products for fish soups can be easily purchased at any affordable market / store at an affordable price, the first dishes of canned food are prepared fairly quickly, especially if you use finely chopped vegetables.

Canned saury soup recipe

Saury is a small sea fish. Contains sodium, potassium, vitamin A, vitamin C, Calcium, Vitamin D, Iron, Vitamin B6, Magnesium, Vitamin B12.

For saury soup, take the products:

• 1 can of saury;
• Carrots - 1 piece;
• Potatoes - 3 small fruits;
• Fig- 3 Art. spoons;
• 1 small onion head;
• Usual sunflower oil for frying;
• Greens (fresh parsley, dill);
• Spices (salt, pepper).

Calories per 100 grams - 140 Kcal.

Peel vegetables from peel. Rice pour water and wash several times before the water is completely clear.

We do not cut large potatoes, grate carrots, chop onions finely.

We put water on the gas, in parallel pour the butter into the pan, and heat it up a little, send carrots and onions there. Fry for a couple of minutes until it is golden in color and leave to cool.

When the broth boils, throw potatoes and rice there, boil. The main thing that they do not boil soft, and at the bottom of the pan was not porridge. You can use whole pieces of canned saury, or partially knead several pieces with a fork, mixing it with the oil in which it was stored.

Add saury to the soup, then send the dill and insist for 5-7 minutes, so that the soup will accept the aroma of greenery. Delicious, hearty, quick saury soup is ready.

Rich, aromatic soup of pink salmon

Pink salmon is famous not only for its omega-3 content, but also for such rare vitamins as PP, Iodine, Phosphorus, Sulfur, Sodium, Calcium, Cobalt. Such a variety of vitamins is found only in pink salmon.

The recipe for an unusual soup of koerviv fish salmon with melted cheese includes the following components:

• Canned pink salmon - 1 bank;
• Melted curds - 2 pieces;
• Potato - 3 medium fruit;
• Carrots - 1 medium fruit;
• Onions - 1 piece;
• Usual sunflower oil;
• Salt and other preferred spices to taste.

Cooking time: 35 minutes.

Calories per 100 grams - 170 Kcal.

Put water on fire. At this time, clean all the vegetables. Cut potatoes into strips. Onions are cut on the grill, and the carrot is rubbed on a medium grater. Send potatoes to the pan, and put the griddle on a small fire, pour the oil and fry the carrots and onions. Cheese cakes three grated.

Open a jar of fish, put on a plate and get all the large bones. If you wish, you can add pink salmon together with the marinade in the soup, you can only one pieces of fish - the marinade will add not only aroma, but also calories.

Salt and pepper the broth, and send the pink salmon and curd cheese to the almost finished potatoes, and after 5 minutes send the fried meat and cook the soup until it is ready. When serving also by preference, you can decorate with a sprig of parsley.

Barley Fish Soup

Barley grain is famous for a number of useful properties for the human body. Potassium, Iron, Calcium, Iodine, Chromium, Phosphorus, Copper, Zinc, Bromine - this is only part of the vitamins that are present in barley. Barley grain is very beneficial for the stomach.

To create canned fish soup with barley we use:

Calories per 100 grams - 63 Kcal.

Cook as usual pearl barley with the addition of salt. After the cereal boils, add the peeled and chopped potatoes. Zazharku do classic- onions and carrots we save in a frying pan.

After the potatoes and barley are ready, add a fry and canned food and cook a few more minutes. When serving, you can decorate with parsley and a spoon of sour cream.

The recipe for the first dish of canned fish with rice

• Potatoes - 2-3 pcs .;
• Carrot - 1 medium root vegetable;
• 1 onion head;
• Rice - half a cup;
• Sprat in tomato - 1 bank;
• Salt and pepper are standard in taste.

Cooking time: 45 minutes.

Calories per 100 grams - 50 Kcal.

We put the pot with some water on the middle gas. We clean vegetables. Cut potatoes and onions arbitrarily, and carrots three on a medium grater. In soups with rice, it is very important to wash the rice grits well, so that the soup does not have a muddy residue. Therefore, the rice is washed in cold water 5 times.

After the water boils, add rice and potatoes, add seasonings, after frying onions and carrots in sunflower oil. We fry the onions well enough so that the taste of the onions does not interrupt the taste of other vegetables or the sprat itself. After adding the onions with carrots and cook for 35-40 minutes.

When vegetables and rice are cooked, add sprat to the soup directly with the marinade. If desired, you can also throw black allspice and some dill. Weld to boil and turn off.

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Spanish tomato soup with canned fish

Delicious, light canned fish soup with ... cabbage. Yes, you read that right. It is with cabbage and fish - this original recipe may seem strange at first, but by preparing it at least once, you can make this recipe a permanent basis for the weekly menu.

Ingredients

• 1 can of canned fish;
• Cabbage - 250-300 grams;
• Tomatoes - 4 fruits;
• 1 medium carrot;
• 1 onion head;
• Garlic - 2 medium cloves;
• Tomato paste - 150 grams;
• Sunflower oil is usual for browning;
• Salt, standard black pepper.

Cooking time: 40 minutes.

Calories per 100 grams - 45 Kcal.

We clean all the vegetables from the peel, cut the onion and garlic, and carrots three grated. Pour the butter into the pan and place the onion in there. Fry onion until it becomes transparent, then add the finely chopped garlic. Next shred cabbage and chop not large tomatoes.

We put tomatoes on the onions, and we put cabbage on the tomatoes, pickle and pepper them, cut them for 15 minutes and simmer the vegetables without stirring. Then in a glass of water we dilute tomato paste and add it to the vegetables. Next send canned fish. If the soup seems very thick, then you should add water on your own. Also add salt and pepper to taste. We bring the soup to readiness for 10 minutes.

Here is another unusual and unique taste of canned fish soup.

Capers Fish Soup

Ingredients:

• 1 can of canned fish (salmon or pink salmon);
• Potatoes - 2 pieces;
• Onions - 1 pc. medium size;
• Capers - 2 tablespoons;
• Bulgarian pepper - 1 piece;
• Vegetable oil (ordinary) for browning;
• Salt, standard black pepper, thyme to taste.

Cooking time: 30 minutes.

Calories per 100 grams - 105 Kcal.

Put the water in the broth. Peel vegetables, cut into small pieces and fry in a skillet with oil. Add vegetables to the broth, salt and pepper.

Open canned food, if necessary, we get fish from the bone, and slightly mnem her with a fork and add to the broth. When the vegetables are almost ready, add capers and let it brew for another 5 minutes on the fire, and then turn it off.

Grandmother's recipe

We will need:

Cooking time - 40 minutes.

Calories per 100 grams 40 Kcal.

To taste turned out as close as fish soup in nature, you need to use cast-iron dishes. Pour water into the pot and set it on fire. We split the fish (if the whole fish is used, but not its pieces or fillets), wash them and put them in cold water.

We cut carrots and onions rather large, into 4-5 parts, and send them to boiling water, throw a bay leaf and then send fish. With the boiled broth, remove the foam and cook for another 15 minutes. For those who love soups thicker, you can add a couple of tablespoons of rice or other cereal to your taste.

All vegetables are peeled and cut into small cubes. Potatoes are sent to the pan. Cook until boiling, then salt and pepper. Fry onion and pepper with butter in a frying pan.

Add onion to the pot with pepper and then canned fish. Cook the broth until the potato pieces are ready. When the potatoes are cooked, add capers and cook for a few more minutes. The soup is ready.

1. If you cook fish soup or fish soup and see that the fish starts to boil soft, then you can simply take it out of the broth and cook the soup without fish, and only when the soup is no longer hot and you can put the fish back into the soup warm;
2. Add vegetables according to the season. That is, if there is an opportunity to add sweet pepper or green onion instead of bulb - feel free to experiment;
3. If you overdosed fish soup, the same rule applies here as for the rest of the soups. You can put a small gauze bag with rice in the soup, or you can put whole potato-rice or potatoes and pull the salt perfectly;
4. If in the soup you prefer a delicious broth, then the fish should be folded into cold water and put on fire, but if the priority is fish, it is better to throw the fish into boiling water;
5. Properly thawed fish - a pledge of delicious soup. Defrost fish to be in the refrigerator or water. Although the fastest way is to defrost in a microwave oven, but after such manipulations over the fish, some note a specific, unpleasant smell. As, however, if you overlook the fish, then it can easily be cooked right in the microwave.

Bon appetit and hearty lunch!