Fish and Seafood Soup Recipes

canned fish soup

1 hour 10 minutes

50 kcal

5 /5 (1 )

Canned Fish Soup - Stovetop Recipe

Kitchen tools

• a pan with a non-stick coating with a capacity of 3 liters or more;
• a frying pan with a diameter of 26 cm;
• cutting board.

You need

In order for the soup to turn out tasty and aromatic, it is better to carefully consider the selection of ingredients for this dish.

• Opt for soup only high quality canned fish, in any case, do not use pate - such an addition will make the dish completely inedible.
• Add to soup if desired more potatoeshowever, only do this if your family members prefer thicker soup.

1. Peel the carrots and onions, chop them arbitrarily and send them to the pan.
   
2. Add a couple of drops of sunflower oil and mix. Fry for about five minutes, until golden brown.
   
3. Separately clean and dice the potatoes, rinse them in water. Then put the ingredient in a saucepan and fill it with water.
   
4. Cook the potatoes until cooked, then pour the carrot and onion frying to it.
   
5. We continue to cook the soup in a saucepan under the lid, meanwhile we open the cans of fish. We drain the juice and remove the fish bones, you can also crush the component a little with a fork.
   
6. Pour the fish into a saucepan, add pepper, bay leaf and salt.
   
7. Cook the mass for about twenty minutes more, then turn it off and let the soup cool slightly.
   

Canned fish soup - recipe in a slow cooker

• Time for preparing: from 30 to 45 minutes.
• Servings: from 12 to 14.

Kitchen tools

To prepare a tender soup as quickly as possible, try to pick up the kitchen utensils and tools that you will need in the process ahead of time:

• slow cooker;
• cutlery (knives, forks, spoons);
• volumetric bowls (several pieces) with a capacity of 320 ml;
• kitchen scale or measuring cup;
• medium or coarse grater;
• linen or paper towels;
• cutting board.

In addition, you can use a food processor with special attachments or a simple hand blender to cut and clean some components of the soup.

You need

How to choose the right ingredients

Soup tastes better if you find the right ingredients for it, so be sure to listen to some of the recommendations on this topic.

• Best suited for implementing the recipe canned saury natural - this fish contains a minimum of seeds and does not differ in high fat content.
• Ideally, the rice for the soup should be long-graincan be steamed. The use of "basmati" and other exotic types of rice is also allowed.

Cooking sequence

1. Peel the onion and cut into half rings, grate the carrots. Pour a tablespoon of sunflower oil into the multicooker bowl. We heat it up in the "Browning" mode for about a minute.
2. Then we send the prepared onion into the bowl, fry it for about two minutes.
   
3. After that, put the carrots there, mix the mass.
4. Cook the frying for about four minutes, while peeling and dicing the potatoes. Turn off the program and put the prepared potatoes in the bowl.
   
5. We wash the rice and pour it into the bowl, open the can of canned food and send them there.
   
6. Pepper and salt the mass, fill it with water.
   
7. We set up the Soup program and cook the dish for about twenty minutes.
   

How to diversify the standard recipe

Now that you know how to make the simplest canned fish soup, there are some tips for improving the taste and aroma of your dish.

• Both suggested recipes can be changed: instead of rice, you can use millet or pearl barley, and instead of potatoes - jerusalem artichoke or bell pepper.
• You can also add some extra spices to the soup. A special fish seasoning available in supermarkets is ideal.
• Fish soup turns out to be delicious when cooked broth, and not on water - it can be prepared in advance and kept in the refrigerator for several hours.

• To prevent your soup from turning into gruel, make sure it is ready by tasting the potatoes - if it is very soft and starts to fall apart, the dish is ready.
• Stir this type of soup with care so that the fish does not grind into the puree. Use a special wooden spatula for mixing.
• Before starting to prepare the soup, be sure to wash the multicooker pan or bowl using special detergents. Old fat left over from other foods can spoil the taste of the dish and shorten its shelf life.

If you want to improve your own culinary level, try to continue to make delicious fish soups often, as they are very simple and almost always work out. For example, try surprisingly flavorful as well as quirky and delicious. Also, you will definitely like the delicious one, which my household considers the best of all such dishes. Try something new often and you will definitely succeed!

Canned fish soup is prepared very quickly and always turns out to be tasty and aromatic, even from a novice cook. Canned food does not require prolonged heat treatment, therefore it is added at the very end of cooking.

Canned pink salmon contains few calories, so the soup prepared on its basis is a dietary meal. At the same time, it saturates well and provides the body with useful substances.

Canned fish soup is prepared very quickly and always turns out to be delicious and aromatic.

Ingredient List:

• 1500 ml of drinking water;
• 250 g pink salmon in its own juice (1 can);
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 20 g tomato paste;
• 30 ml of oil for frying;
• 2 bay leaves;
• salt, black pepper to taste.

Cooking steps.

1. Peeled potatoes are cut into cubes, sent to a pot of water and boiled after boiling over minimal heat.
2. Fry the diced onion in oil until golden brown, then add the grated carrots and fry for another 3 minutes.
3. Put tomato paste in the frying, mix and cook under the lid for another 3-4 minutes.
4. Pieces of fish are removed from the jar, the ridge is removed. Too large pieces are divided with a fork.
5. Pink salmon, the contents of the pan, bay leaf, salt and pepper are placed in a saucepan with semi-boiled potatoes.
6. The soup is cooked under the lid for another 7 minutes.

Tip: canned fish already contain salt, so you need to salt the soup less than usual.

With sprat in tomato sauce

The recipe includes products available to everyone, and the soup is aromatic, tasty and nutritious.

Composition:

• 240 g sprat in tomato;
• 80 g millet;
• 2 liters of purified water;
• 2 potato tubers;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1 bay leaf;
• 8 black peppercorns;
• salt.

Cooking steps:

1. Millet is washed three times, poured into boiling water and boiled for 10 minutes, after removing the foam.
2. Finely chopped onions are fried in boiling oil until transparent.
3. Carrots, cut into strips, are added to the onions and fried for a couple of minutes until they turn golden.
4. Divide the tomato into small pieces, put it in the roast and stew together for 7 minutes.
5. Potatoes cut into cubes, salt and peppercorns are added to the preparing millet.
6. After 15 minutes, put the contents of the frying pan and the sprat from the jar into the pan along with the liquid.
7. After boiling, the soup is cooked for another 3 minutes.

Rich soup made from canned saury

Saury, a fatty sea fish, is ideal for making a delicious, nutritious soup. The recipe is useful for modern women who do not want to spend a lot of time cooking.

You will need:

• 1 can of saury in oil;
• 3 small potatoes;
• 1 carrot;
• 1 large onion;
• 40 g millet;
• 2 liters of water;
• 20 ml of vegetable oil;
• salt and black pepper to taste;
• 2 bay leaves.

Cooking technology.

1. The potatoes are cut into cubes, poured with cold water and placed on the stove.
2. As soon as the water boils, the washed millet is added.
3. Chopped onions and carrots are fried in hot oil and sent to a saucepan with potatoes and millet.
4. Saury is added 20 minutes after boiling water. Pre-knead it with a fork.
5. Finally, put bay leaves, pepper and salt in a saucepan. The soup is cooked over low heat for another 4 minutes.
6. Before serving, the dish is infused in a closed saucepan for a quarter of an hour.

With rice

With this recipe, in just 30 minutes, you can make a soup for a light but hearty dinner.

Required components:

• 1.8 liters of clean water;
• 30 g dry rice;
• 1 carrot;
• 20 ml frying oil;
• 4 potatoes;
• 250 g sardines in oil;
• 1 onion;
• salt and any spices.

Cooking process.

1. Cut carrots into semicircles, potatoes into slices.
2. Place the whole potato and peeled onion in a pot of cold water.
3. Carrots are fried in oil and added to vegetables after the water boils.
4. After 5 minutes, the washed cereal is poured into the pan.
5. The soup is salted and seasoned.
6. The dish is cooked under the lid for another 10 minutes, and then the sardines are added.
7. The soup is allowed to simmer for another 3 minutes and the stove is turned off.
8. The dish is served when it is infused for 15 minutes.

In a multicooker

Kitchen appliances help to prepare a delicious, aromatic and very beautiful dish.

Required:

• 240 g mackerel in its own juice;
• 1.5 liters of water;
• 1 onion;
• 1 medium carrot;
• 1 yellow bell pepper;
• 3 potatoes;
• 40 g of rice;
• 15 g green onion feathers;
• 30 ml of sunflower oil;
• salt.

Step by step recipe.

1. Cut peppers, carrots and onions into smaller pieces, put them in a multicooker bowl and cook on the baking program for 7 minutes.
2. Add potato cubes, green onion rings, pure rice and canned food.
3. All components are poured with cold water and salted.
4. Canned fish soup in a slow cooker is prepared on the "stew" program, set for 40 minutes.

Hearty sardine soup in oil

The dish cooked according to this recipe turns out to be very tender, satisfying, with a pleasant fishy aroma.

Grocery list:

• 2 liters of filtered water;
• 250 g canned sardines in oil;
• 3 medium potato tubers;
• 2 small carrots;
• 1 onion;
• 20 ml of vegetable oil;
• 70 g of small noodles or shells;
• salt;
• spices to your taste.

Cooking technology.

1. Peeled potatoes are cut into strips.
2. Cold water is poured into a saucepan, potatoes are dipped into it and placed on the switched on burner.
3. Finely chop carrots and onions, then fry in a spoonful of oil until a pleasant golden hue.
4. The fish is taken out of the jar, large pieces are divided with a fork, the spines are removed.
5. When the potatoes boil, the foam is removed from the surface and pasta is added. The dish is stirred periodically.
6. Fried vegetables are spread in a saucepan.
7. After 10 minutes add the sardine in oil.
8. After another 3 minutes, the dish is salted, seasoned and left on the switched off stove under the lid for 10 minutes.

• 250 g canned salmon;
• 2 liters of water;
• 2 pickled cucumbers;
• 1 onion;
• 3 potatoes;
• 1 carrot;
• 40 g of pearl barley;
• 1 garlic clove;
• half a lemon;
• 20 g tomato paste;
• salt;
• spices;
• oil for frying.

Stages of preparation.

1. Barley is prepared in advance by soaking it in cold water for at least 3 hours.
2. Potatoes are cut into cubes.
3. Sliced \u200b\u200bpotatoes and swollen cereals are sent to boiling water.
4. First, chopped onions are fried in oil, then grated carrots and then finely chopped cucumbers.
5. After 15 minutes, add the frying to the pan.
6. After another 3 minutes, canned fish, tomato paste, crushed garlic and zest from half a lemon are placed here.
7. After 3 minutes, the soup is salted, spiced and removed from the stove.

Canned fish soup is served hot immediately after preparation. Such a dish is not subject to long-term storage, so it is better to cook it once and not expose it to heating. Croutons, croutons, onion crackers, fresh herbs and sour cream will be an ideal addition to fish soup.

With a minimum of food and time, we prepare a rich fish soup, using a can of saury or other canned food as the main ingredient. Tuna, salmon, pink salmon, mackerel, sardines, etc. are suitable here. An excellent alternative to the classic ear, no less aromatic and delicious!

Today we will cook canned fish soup with carrot and onion frying and potatoes. The concentration of the finished broth will depend on the amount of vegetables - if desired, the portion of additional products can be either increased or decreased. You can also make the soup even more nutritious by adding rice or noodles to the basic list of ingredients. So, we offer a simple and quite hearty lunch for those fasting on fish days, as well as for all fish lovers.

Ingredients:

• saury in its own juice or other canned food - 1 can;
• onion - 1 small;
• carrots - 1 small;
• potatoes - 2-3 pcs.;
• dill - 3-4 branches;
• vegetable oil (for frying) - 2-3 tbsp. spoons;
• bay leaf - 1-2 pcs.;
• allspice - 3-5 peas;
• salt, ground pepper - to taste.

Canned saury fish soup recipe with photos step by step

How to make soup with canned saury

1. We pre-clean all vegetables. Chop the onion as small as possible, rub the carrots in large strips.
   
2. Cut the potato tubers into small cubes or cubes.
   
3. Saute the onion in hot oil for 3-5 minutes. Stir the slices all the time, do not allow burning!
   
4. Add carrots. Stir and fry for another 5 minutes, adding a little oil if necessary.
   
5. Knead saury with a fork until small pieces are obtained (do not pour out the juice remaining in the jar). As mentioned above, other canned fish are also suitable for soup. The main thing is that the fish is of high quality and tasty, without the slightest hint of bitterness. You should also avoid canned food with the addition of a large amount of oil, otherwise the soup may turn out to be too greasy.
   
6. In 1.5 liters of boiling water, lower the potato slices. Cook without salt.
   
7. After 10-15 minutes add bay leaf, peppercorns and carrot-onion mixture.
   
8. Next, add the fish along with the juice. We are waiting for the liquid to boil again.
   
9. After 5-7 minutes, load finely chopped dill. Salt / pepper, tasting the broth. Remove the finished soup from the heat.
   
10. Pour into bowls and serve hot.
    

Canned saury fish soup is ready! Enjoy your meal!

Many people like 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 time for cooking, but also making it possible to exclude the preliminary process of preparing fish. 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,
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 simmer 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 for 2-4 minutes. Put canned fish together with liquid in a saucepan with potatoes, 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 leaf and peppercorns. When the soup boils, reduce heat and simmer for about 5-7 minutes. Add chopped herbs to taste to the finished dish.

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 in butter until soft. Put in a blender the potatoes with water, peeled pink salmon, chopped dill and milk 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.

Borsch 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 and dried mushrooms in cold water. 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. Finely chop the onion and fry. Add stewed vegetables, toasted flour, tomato paste, dilute everything with broth and boil. Put diced potatoes and shredded 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 tender. 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, rinse the sauerkraut 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 carrots and simmer for another 2-3 minutes. Then add tomato paste and mix well, then cucumbers, simmer them for 2-3 minutes, and 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 onions and carrots, cut into strips, in a pan with vegetable oil. Place the sliced \u200b\u200bpotatoes 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 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 - to taste.

Preparation:
Dip peeled and diced potatoes into boiling water. Pour buckwheat with 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 simmer 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 with the lid closed.

Bean soup with canned fish

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

Preparation:
Place the potatoes, cut into cubes, into 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 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 pepper, black pepper - to taste.

Preparation:
Fry chopped onions with garlic and grated ginger in a frying pan. Fry the sliced \u200b\u200bpumpkin 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 pearl barley and spices to the soup. 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, boil 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 cut the potatoes into cubes, mash the canned food with a fork. Add the fried vegetables, potatoes, canned food, bay leaf and peppercorns to the pot with peas, add a little salt 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 leeks
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:
Place the sliced \u200b\u200bleeks, diced zucchini and bell peppers in a skillet with heated vegetable oil 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. Cook the soup for 10-15 minutes. 5 minutes before cooking, add some 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. Chop 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 a quick, economical first course option. Using canned food allows you to get rid of unnecessary red tape with cleaning, cutting raw fish, because many people do not like this process. In addition, for a tasty soup, you need a rich broth, which is just present in canned fish.

To make a delicious soup, you need to choose the right canned food. They should be from a sufficiently fatty variety of fish, preferably in their own juice or natural oil, and from a reliable manufacturer. Otherwise, any canned fish is suitable for making canned fish soup: saury, salmon, mackerel, tuna and others.

Salmon soup with pickled cucumbers

This is a simple, rich canned salmon soup. The dish is distinguished by its original vegetable frying with tomato paste.

Soup with canned salmon and pickles

Cooking ingredients:

• 2 jars of salmon in oil;
• 3 small pickled cucumbers;
• 3 tbsp tomato paste;
• 2 tbsp fresh sour cream;
• 1 fresh egg;
• 1 bunch of fresh dill, basil, chives;
• some salt, ground paprika and black pepper.

Preparation:
First, boil a chicken egg, peel it, knead it with a fork into a homogeneous puree.

We put a pot of water on the fire, when the liquid boils, throw in all the seasonings and spices.

Separately in a frying pan, stew finely chopped pickled cucumbers in a small amount of vegetable oil. After a quarter of an hour, add tomato paste or tomato to a frying pan, put the egg mass and chopped green onions.

After 5 minutes, add frying to boiling water. Next, we send pieces of canned salmon, mix. After 15 minutes, put chopped fresh herbs in the soup, mix, set aside. Before serving soup with canned fish, let it stand for about 10 minutes. Serve with a spoonful of sour cream.

Canned sardine rice

This dish will take a minimum of time and products. And the delicious taste of the sardine canned fish soup will surpass all your expectations.

Sardine soup in its own juice with rice

Ingredients:

• 1 jar of sardines in their own juice;
• 1 carrot;
• 5 potato tubers;
• 1 tbsp. round rice;
• 2 tbsp butter;
• 1 onion turnip;
• 1-2 lavrushkas;
• 1 pinch of dried dill
• some salt, black pepper.

Preparation:
We begin to cook the soup by peeling vegetables. Wash the roots thoroughly, clean them. Cut the tubers into small cubes, fill them with two liters of drinking water and send them to the stove. For a pleasant creamy texture, it is better to use starchy round or shredded rice. We sort out the cereals, wash, attach to the potatoes after boiling water. Cook until the cereals are fully cooked.

Meanwhile, three carrots, peel, finely chop the onion. Fry vegetables in loose butter, transfer the sautéing to a saucepan. Salt the dish, pepper to taste, season with dried herbs. Put the sardine pieces 5 minutes before the end of cooking. Serve hot canned fish soup with rice.

Cheese soup with mackerel and millet

We advise you to cook this soup, which is very reminiscent of fish soup, for lunch or dinner. The dish turns out to be tender, rich with a creamy consistency. Such a millet soup, as in the photo, can be prepared from any canned fish in oil.

Soup with mackerel in oil, millet and melted cheese

Ingredients:

• 1 can of mackerel (in oil);
• 100 g of millet;
• 2 tbsp heavy cream;
• 1 large potato
• 100 g of good processed cheese;
• 1 bunch of young dill.

Preparation:
To prepare soup from canned mackerel, boil millet separately, because it can taste bitter in the finished dish. We wash the groats well, fill them with water, cook until tender with a low boil, otherwise the millet will turn into a viscous porridge.

In the meantime, we open the jar, put the pieces of fish on a plate, remove the ridges and large bones. We also examine the sauce remaining in the jar, remove unnecessary bone fragments. We will also send him to the soup.

In another saucepan, boil one and a half liters of water. Quickly peel and chop the potatoes. Dip vegetables in boiling water, cook until almost cooked. Do not forget to remove the starch foam from the surface.

Put processed cheese cut into pieces into the finished potato broth. Stir vigorously to completely dissolve the cheese. Next comes the turn of canned food with millet. Salt everything to taste, having previously tasted the dish.

Let the soup boil at the lowest heat for 5 minutes, then fill it with butter and chopped dill. We remove the pan to the side so that the dish is infused for a quarter of an hour. Serve with cream and fresh herbs.

Pearl barley soup in a multicooker with tuna

Thanks to the presence of pearl barley, this recipe for soup with canned fish is rich and thick. And modern kitchen technology will make cooking much easier and make the dish more flavorful.

Ingredients:

• 1 can of canned tuna in oil
• 5 potatoes;
• 1 onion turnip;
• 0.5 multi-glasses of dry barley;
• 1 carrot;
• 1.8 liters of spring water;
• 2 tsp table salt;
• 2-3 sprigs of dill, parsley, onion;
• 2-3 tbsp lean butter.

Preparation:
To make a soup with barley, rinse the cereals in advance, pour boiling water for half an hour. Then it will cook quickly.

Pour vegetable oil into a bowl, heat it in the "Frying" mode. In parallel, peel, finely chop the onion, three carrots. We fry the vegetables for five minutes, until they are a little browned.

We open the jar of fish, knead the contents with a fork, send everything to frying. Stir, simmer for 8-10 minutes. Then we put the device into standby mode for a while.

We clean, cut the potatoes into medium slices, load them into the multicooker. We also send cereals soaked in clean water there. We fill everything with water, salt, cook for an hour on the "Soup" mode.

After 40 minutes, add finely chopped greens to the canned tuna soup and cook until the final signal.

Serve ready-made canned fish soup in a slow cooker immediately after cooking.

Soup with canned food and beans in tomato

Canned food allows you to quickly and without hassle prepare any first course. Let's take a look at how to make a delicious soup with canned fish and beans?

Fish soup with canned fish and beans

Ingredients:

• 1 can of canned trout;
• 1 tbsp tomato paste;
• 1 jar canned beans with tomato
• 1 onion;
• 2 fresh tomatoes;
• 3 potato tubers;
• 1 bunch of greenfinch;
• table salt to taste.

Preparation:
We peel the potatoes, cut them into medium cubes, send them to boiling water. We open canned food with trout (salmon in its own juice is also quite suitable), put the contents on a plate, knead with a fork. If you come across large fragments of bones, remove them.

We print the beans in tomato sauce, transfer them to the soup.

We clean the onion, cut it in half rings. My tomatoes, scald with boiling water, remove the peel, and cut the pulp into cubes.

Preheat a frying pan with vegetable oil, fry the onion half rings first. Then add tomato paste, add a little boiling water, simmer with low heat until the onion is soft.

Combine the roast with the main course, add chopped greens, set aside.

Can such a dish be given to children?

The answer to this question is ambiguous, since the age of the child must be taken into account. Until three years old, it is still better to offer your child dishes from fresh fish. Because even high-quality canned food contains a lot of salt, and this can lead to a violation of water-salt metabolism in a child's body.

Older children can sometimes cook such a soup, but it is very important which canned food will be used to prepare it. It's good if they contain nothing but fish, salt and spices, and the canned food itself is made at a fish factory.

In order not to overload the children's liver, the calorie content of the dish can be significantly reduced if you use exclusively fish in your own juice.

Note to the hostess

• For the preparation of fish soups, it is important to choose high-quality and safe canned food. To do this, you need to carefully study all the labeling, assess the condition of the jar and be sure to make sure that the product is expiration date.
• If you cook the soup without cereals or other toppings, you can add more potatoes. If you add rice, pearl barley, millet or vermicelli, then you don't need to put potatoes at all.
• In addition to pieces of fish, it is advisable to add juice or sauce remaining in the jar to the dish. Thus, you can give the finished dish a richer fishy taste and aroma.
• It is better to salt the dish at the very end, because canned food is a rather salty product.

Fish soup is very tasty and nutritious, it contains a lot of nutrients. The dish is dietary, so there is no need to worry about how many calories it contains. Even regular consumption of soup will not affect the figure in any way, because 100 grams of a ready-made dish contains no more than 50-60 kcal. Bon appetit, everyone!