Recipes for soups with fish and seafood

canned pink salmon soup

1 hour 30 minutes

45 kcal

5 /5 (1 )

This first course is a real lifesaver for many housewives, as it is simple to prepare and does not require significant financial costs or a lot of time.

Kitchenware:

• Of course, you need a deep pan to prepare the dish;
• several bowls for serving soup;
• a frying pan is also important for frying some ingredients;

• without a doubt, we cannot do without a cutting board and a sharp knife;
• It is also advisable to have a colander or other similar device.

Ingredients

How to choose the right ingredients

You should not neglect preparing first courses from canned fish products, since the beneficial properties of fish are completely preserved even after canning.

Despite the fact that pink salmon meat is rightfully considered a dietary product, food prepared from it is quite nutritious - the fillet of this red fish contains a lot of protein. Our recipe for a delicious and healthy pink salmon canned fish soup is intended for those who watch their figure and prefer to eat healthy.

Step by step recipe

Food preparation

Cooking soup

The final stage

Video recipe for making soup with canned pink salmon

For housewives who are accustomed to perceiving information visually, I have selected a video with detailed step-by-step instructions for preparing canned pink salmon soup according to the recipe described above. This first course is a real lifesaver for many housewives, as it is simple to prepare and does not require significant financial costs or a lot of time. Enjoy the video!

Canned pink salmon soup.

A soup whose recipe was widespread in the 80-90s in Russia. Very tasty and light, an excellent alternative to fish soup if you don’t want to bother with fresh fish. It's very easy and quick to prepare. #maxkitchen

https://i.ytimg.com/vi/GMFEK-gBOEU/sddefault.jpg

2017-04-28T13:12:42.000Z

Possible other preparation and filling options

Inexpensive, fast and tasty - these words can describe almost everything. Most often, such dishes use not only canned pink salmon, but also other fish: saury, sardines or salmon. In general, saury is an incredibly healthy product - scientists have proven its benefits for the human digestive system, heart, blood vessels and bones. Therefore, it would be useful to try to cook a wonderful one.

It will be very useful for expectant mothers and young children. With constant consumption of salmon, blood circulation and the functioning of the gastrointestinal tract significantly improve, as well as relieve emotional stress and improve mood. I am sure that such a nutritious, healthy and tender dish as will definitely appeal to all family members, including even the most picky ones.

We will end our interesting conversation on this positive note. I am sure that I was able to intrigue you and you will definitely decide to prepare a simple and great-tasting soup with canned pink salmon.

If you have any additional questions related to its preparation, be sure to ask them in the comments, and I will immediately give a comprehensive answer and help you avoid mistakes. I would also really like to know what kind of soups and what canned fish do you prepare for your own family? What additional ingredients do you use during the cooking process? Write about it, I will definitely try your recipes and share them with my friends! Bon appetit and extremely enthusiastic exclamations about your culinary abilities!

Delicious canned pink salmon fish are not cheap, but the taste of the soup prepared from them is worth it. Large pieces do not disintegrate during cooking, the original flavor is preserved, and the broth is rich. Canned pink salmon soup is easy and quick to prepare.

Canned pink salmon soup: a simple recipe

The whole family will love this delicious pink salmon soup. It turns out aromatic and rich.

You will need:

• water – 1.5 liters;
• sea ​​salt;
• black pepper – 3 peas;
• potatoes – 370 g;
• bay leaf – 2 leaves;
• carrots – 170 g;
• vegetable oil – 25 ml;
• onion – 170 g.

How to cook:

1. Boil water and add diced potatoes.
2. Rice must be washed thoroughly, at least 7 times. Otherwise the soup will turn out cloudy. Pour into water. Cook for 11 minutes.
3. Pour the liquid drained from the fish into the potatoes. Peel the pink salmon and remove the seeds.
4. Using a coarse grater, chop the carrots and chop the onion into small cubes. Heat oil in a saucepan. Add vegetables and fry until golden brown. Add to soup.
5. Add fish pieces. Sprinkle with salt and add bay leaves and peppercorns. Boil for 6 minutes on the minimum burner setting.

Fish soup with canned pink salmon and rice

Canned pink salmon retains the nutrients and vitamins contained in fresh fish, so the soup is not only tasty, but also very healthy.

You will need:

• canned pink salmon – 1 can;
• salt;
• rice – 60 g;
• parsley;
• potatoes – 460 g;
• dill;
• onion – 170 g;
• water – 2 liters;
• carrots – 170 g;
• black pepper – 3 peas;
• bay leaf – 1 leaf.

How to cook:

1. Using a vegetable peeler, peel the vegetables. Using a coarse grater, chop the carrots. Chop the onion. For the soup you will need squares. To prevent the vegetable from stinging your eyes, you need to rinse the onion and knife with water.
2. Chop the potatoes and soak them in water for a while to prevent the potato cubes from darkening.
3. Remove the fish from the jar and cut it. You cannot grind pink salmon too much, otherwise you will end up with porridge rather than soup. Therefore, it is better to use large pieces.
4. The rice will need to be washed until the liquid remains clear. Chop the greens.
5. Boil the volume of water specified in the recipe. Pour the pink salmon marinade from the jar and add salt. Sprinkle rice grains. Mix well with a wooden spoon. Cook for 13 minutes.
6. Add onion, potato cubes, bay leaves and carrots with peppercorns. Continue cooking until the vegetables are soft. This process will take about a quarter of an hour.

Original recipe with melted cheese

Cheese and fish go together perfectly. Therefore, their tandem allows you to prepare the perfect, aromatic soup that will delight you with an amazing taste. For cooking, it is better to choose pink salmon in its own juice.

You will need:

• pink salmon – 250 g canned;
• pepper;
• potatoes – 320 g;
• salt;
• pine nuts – 55 g;
• carrots – 110 g;
• butter – 45 g;
• onion – 85 g;
• water – 1 liter;
• dill – 45 g;
• processed cheese – 200 g.

How to cook:

1. Grind the carrots on a fine grater. Chop the onion and place together with carrot shavings in melted butter in a frying pan. Fry until beautiful golden color.
2. Cut the cheese into small slices. Chop the potatoes. You will need small cubes.
3. Heat a dry frying pan and fry the nuts. Mix with roasted vegetables.
4. Chop the greens. Remove the fish from the jar and separate the large bones. Divide into medium-sized pieces.
5. Place potato cubes into boiling water. Sprinkle with pepper, then salt and cook for 12 minutes.
6. Add a mixture of vegetables and nuts. Boil.
7. Add processed cheese. Stirring constantly, cook until the product dissolves. Place fish pieces. Cook for 3 minutes. Sprinkle with herbs. Remove from the burner and leave for a quarter of an hour. The lid should be closed at this moment.

When purchasing canned food, pay attention to the condition of the can. If it is dented or rusty, then you should not purchase it. The shelf life also has a big impact on the dish. If it comes to an end, then the fish can spoil the taste of the soup.

How to cook pink salmon soup with millet

A simple but satisfying fish soup made from pink salmon is easy to prepare. For cooking, use canned food in oil or tomato sauce.

You will need:

• water – 2 liters;
• vegetable oil – 25 ml;
• potatoes – 570 g;
• bay leaf – 2 leaves;
• onion – 120 g;
• pink salmon in oil – 230 g canned;
• black pepper – 4 g;
• millet – 110 g;
• salt – 6 g;
• carrots – 120 g.

How to cook:

1. Chop the potatoes. You will need medium sized cubes. Rinse the millet until the water is clear.
2. To boil water. Place potato cubes and millet. Cook for 22 minutes.
3. Grate the carrots. You can use a coarse or fine grater. Chop the onion.
4. Warm up the saucepan. Add oil and heat. Fry onion pieces with carrot shavings until golden.
5. Remove the bones from pink salmon. Mash together with the marinade with a fork and place in a saucepan. Cook for 3 minutes.
6. Place the roast. Sprinkle with pepper and salt. Mix. Cook for 4 minutes.
7. Add bay leaf and turn off the burner after a minute. Sprinkle the soup with chopped herbs for a quarter of an hour.

Cooking with cream

If you want to please your family with a soup that is delicate in taste, then it’s time to prepare fish soup with cream.

You will need:

• potatoes – 380 g;
• water – 680 ml;
• canned pink salmon – 240 g;
• vegetable oil;
• onion – 160 g;
• cream – 440 ml;
• carrots – 160 g.

How to cook:

1. Chop the onion and grate the carrots. Place in hot oil and fry.
2. Place diced potatoes into boiling water. Add salt and boil for 17 minutes. Then transfer the frying and cook for 2 minutes.
3. Add the fish, which was previously mashed with a fork. Stir and pour in cream. Boil. You should not prepare soup for future use, as the soup with the addition of cream will quickly turn sour.

Tomato soup

Olives give the dish a piquant flavor, pink salmon gives it an aroma, and the rice makes the soup rich.

You will need:

• pink salmon – 1 can;
• tomatoes in their own juice – 420 g;
• rice – 240 g;
• Italian herbs;
• green olives – 220 g;
• black pepper;
• vegetable broth – 1.5 liters;
• salt;
• onion – 140 g;
• vegetable oil;
• garlic – 3 cloves.

How to cook:

1. Boil rice grains in brackish water.
2. Chop the onion. Chop the garlic cloves. Place in a frying pan and fry with oil.
3. Grind the tomatoes and pour in the broth. Cook for 12 minutes.
4. Drain the marinade from the olives. Select large bones from pink salmon. Add to soup.
5. Sprinkle with salt and spices. Simmer for 7 minutes.
6. Add cooked rice grains. Boil and serve.

In a slow cooker

The simplest set of ingredients makes a great soup. Fish must be present in the diet of every person. If you don’t want to bother with fresh, then it’s time to use canned.

You will need:

• pink salmon – 1 can of canned salmon;
• water – 1.5 liters (hot);
• potatoes – 450 g;
• black pepper – 3 peas;
• onion – 160 g;
• greens – 17 g;
• bay leaf – 2 leaves;
• carrots – 160 g;
• spices;
• rice – 60 g;
• salt – 8 g;
• sunflower oil – 45 ml.

How to cook:

1. Chop the onion. This must be done as small as possible. Grate the carrots. Turn on the “Baking” mode in the device. Place prepared vegetables in a bowl. Set the timer for 10 minutes. Fry without a lid.
2. You will need potatoes in medium sized cubes. Sprinkle with salt. Add spices and bay leaves. To fill with water.
3. Switch to "Extinguishing". Select large bones from pink salmon and place in a slow cooker.
4. Cook for 47 minutes. Sprinkle with chopped herbs.

Fish soup made from canned pink salmon can save you if unexpected guests are already on the doorstep and there is nothing to serve. Speed ​​is not its only advantage. Products for its preparation can be easily found in almost every home, and the soup always turns out tasty and satisfying; you don’t even need to have special cooking skills for this.

Try to please your loved ones by preparing them this soup for lunch. It will take no more than half an hour to prepare, but this dish will be eaten with great pleasure in an instant. In addition, based on the classic recipe, you can try a variety of options and add other products to your taste. Saira goes well with potatoes, vegetables, and various cereals, such as rice, semolina or pearl barley.

How to make fish soup from canned pink salmon - 15 varieties

Fast, simple, very tasty. What else can you say about this fish soup? Don't underestimate its taste and nutritional qualities due to its ease of preparation.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Bon appetit!

To make the fish soup richer and thicker, you can add semolina to it. This will make the broth thicker and richer.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Semolina - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

At the very end, pour semolina into the boiling soup in a thin stream. Cook for another 5 minutes.

When adding cereal to soup, it must be constantly stirred to prevent lumps from forming.

Bon appetit!

Fish soups go well with various cereals. Try adding pearl barley: it can be called a classic ingredient in fish soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Pearl barley - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil. Add washed pearl barley and cook until half cooked.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

5 minutes before readiness, add spices and bay leaf.

Bon appetit!

Rice is a popular ingredient to add to various soups. It goes well with fish, making it more satisfying and nutritious.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Long grain rice - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Pour water into a two-liter saucepan and bring to a boil.

Rinse the rice and add to boiling water. Cook until half cooked.

Then add potatoes and frying to the broth, bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until all ingredients are ready.

5 minutes before readiness, add spices and bay leaf.

Bon appetit!

If you have tomato paste at home, it will serve as an excellent addition to fish soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Tomato paste - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

5 minutes before readiness, add spices and bay leaf.

Tomato paste has a salty taste. Therefore, you should be careful when adding salt to the soup. Don't oversalt!

Bon appetit!

You can prepare vegetable soup not only with chicken or meat broth. Be sure to try the vegetable soup combined with fish.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Cauliflower - 150 g;
• Broccoli - 150g;
• Canned green peas - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Separate broccoli and cauliflower into florets.

Place broccoli, cauliflower, potatoes and roast into boiling water and bring to a boil again. Cook for 10 minutes.

Afterwards, open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Add peas to the soup, after pouring out the sauce. We don't need him.

Cook until all ingredients are ready.

5 minutes before readiness, add spices and bay leaf.

Bon appetit!

Fish soup with a creamy taste will not leave anyone indifferent. Instead of the usual varieties of fish like trout, salmon or salmon, you can try a more budget-friendly option - canned pink salmon. It turns out no less tasty!

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Heavy cream - 100 g;
• Butter - 50 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

5 minutes before readiness, pour cream into the soup and add butter, bring to a boil again.

Add spices and bay leaf.

Bon appetit!

Try making puree soup from canned pink salmon. Fast and very tasty!

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Heavy cream - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown. Add tomato paste to them and simmer for a couple of minutes.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

Add cream to the soup and bring to a boil again.

At the end of cooking, add spices.

Remove from heat and use an immersion blender to purée the soup until all ingredients are smooth.

Bon appetit!

You can add richness and thickness to fish soup made from canned pink salmon using vermicelli.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Vermicelli “spider web” - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

Fry the vermicelli in a frying pan until golden brown, then add to the soup.

Cook until vermicelli is ready.

At the very end of cooking, add spices and bay leaf.

Bon appetit!

If you love a variety of creamy cheese soups, then be sure to try this recipe.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Processed cheese - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

At the very end, add processed cheese, while the soup must be constantly stirred until the cheese is completely dissolved.

When choosing processed cheese for soup, choose classic flavors without additives. Processed cheese can be replaced with regular hard cheese. It is enough to grate it.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

It’s very good if you have canned pink salmon and saury in the refrigerator. These two types of fish go well together and can be an excellent complement to each other in the same soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Canned saury - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Do the same with canned saury. We don't need oil from them. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

A successful combination is the taste of soup made from fresh salmon and canned pink salmon. A pleasant and rich first course will delight your loved ones.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Salmon fillet - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil. Add deboned salmon meat.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Another option for preparing pink salmon and salmon soup can be found here:

For most housewives, the multicooker has long been their first assistant in the kitchen. This already simple and easy-to-prepare soup can be prepared even faster.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Peel the carrots and grate them. Peel the onion and cut into small cubes. Place the vegetables on the bottom of the multicooker bowl and set the “HEAT” mode. Fry on vegetables until golden brown.

Pour water into the bowl and change the mode to “COOKING”. Do not close the lid.

Peel the potatoes and cut into small cubes. Place in broth and bring to a boil.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Another popular ingredient for adding thickness and richness to a variety of soups is millet. Be sure to try adding it to fish soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Millet - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Rinse the millet and add to the pan, cook until half cooked.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Not everyone likes the taste of boiled onions in soup. In this case, you can prepare the soup without onions or use dressing.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Canned pink salmon - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. If you have a “winter” dressing made from carrots, herbs and salt, use it.

Peel the potatoes and cut into small cubes.

Place potatoes and carrots in boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Fish is a storehouse of healthy omega-3 fats and other microelements and vitamins that our body sometimes needs. Fish should definitely be included in your diet if you want to have healthy skin and strong bones.

Also, omega-3 saturated acids, when consumed regularly, significantly reduce the risk of cardiovascular diseases. Below you will find several 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 available market/shop at an affordable price; canned first courses are prepared quite quickly, especially if you use finely chopped vegetables.

Recipe for canned saury soup

For saury soup, let's take the following ingredients:

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

Calorie content per 100 grams - 140 Kcal.

Peel the vegetables. Fill the rice with water and rinse several times until the water is completely clear.

We cut the potatoes into small pieces, grate the carrots, and chop the onion finely.

We put the water on gas, at the same time pour some oil into the frying pan, and after heating it a little, add the carrots and onions. Fry for a couple of minutes until golden brown and set aside to cool.

When the broth boils, add potatoes and rice and cook. The main thing is that they do not boil over and there is no porridge at the bottom of the pan. You can use whole pieces of canned saury or partially mash several pieces with a fork, mixing with the oil in which it was stored.

Add saury to the soup, then add dill and leave for 5-7 minutes so that the soup takes on the aroma of greenery. Delicious, satisfying, quick saury soup is ready.

Rich, flavorful pink salmon soup

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 made from canned pink salmon with processed cheese includes the following components:

• Canned pink salmon - 1 can;
• Processed cheese - 2 pieces;
• Potatoes - 3 medium fruits;
• Carrots – 1 medium fruit;
• Onion - 1 piece;
• Regular sunflower oil;
• Salt and other preferred spices to taste.

Cooking time: 35 minutes.

Calorie content per 100 grams - 170 Kcal.

Put the water on the fire. At this time we clean all the vegetables. Cut the potatoes into strips. We cut the onion for frying, and grate the carrots on a medium grater. Place the potatoes in the pan, place the frying pan on low heat, pour in the oil and fry the carrots and onions. Three cheeses on a grater.

Open the can of fish, place it on a plate and take out all the large bones. If you wish, you can add pink salmon along with the marinade to the soup, or just pieces of fish - the marinade will add not only flavor, but also calories.

Salt and pepper the broth, and add pink salmon and cheese to the almost finished potatoes, and after 5 minutes, add the frying and cook the soup until it is ready. When serving, you can also garnish with a sprig of parsley if you prefer.

Pearl barley fish soup

To create canned fish soup with barley we use:

Calorie content per 100 grams - 63 Kcal.

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

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

Recipe for the first course of canned fish and rice

• Potatoes - 2-3 pcs.;
• Carrot - 1 medium root vegetable;
• 1 onion;
• Rice - half a glass;
• Sprat in tomato - 1 can;
• Salt, pepper - standard taste.

Cooking time: 45 minutes.

Calorie content per 100 grams - 50 Kcal.

Place a pan of water on medium gas. We clean the vegetables. Chop the potatoes and onions as desired, and grate the carrots on a medium grater. In soups with rice, it is very important to rinse the rice grains well so that the soup does not have a cloudy sediment. Therefore, we wash the rice in cold water 5 times.

After the water boils, add rice and potatoes, add seasonings, then fry the onions and carrots in regular sunflower oil. Fry the onion well enough so that the taste of the onion does not interrupt the taste of other vegetables or the sprat itself. Then add the onions and carrots and cook for 35-40 minutes.

When the vegetables and rice are cooked, add the sprat to the soup directly with the marinade. If desired, you can also throw in black allspice and a little dill. Boil until boiling and turn off.

Read how to cook minced chicken cutlets in the oven. By adding a few new ingredients to the minced meat, you can prepare a completely new dish.

An incredibly tasty selection of interesting puff pastries made from different types of dough with apples. How to cook from ready-made puff pastry, yeast, yeast-free and other types of dough.

Spanish tomato soup with canned fish

A very tasty, light soup made from canned fish with... cabbage. Yes, you read that right. It is with cabbage and fish - such an original recipe may seem strange at first, but after preparing it at least once, you can make this recipe a permanent basis of the weekly menu.

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

Cooking time: 40 minutes.

Calorie content per 100 grams - 45 Kcal.

Peel all the vegetables, chop the onion and garlic, and grate the carrots. Pour oil into a saucepan and add onions. Fry the onion until it becomes transparent, then add finely chopped garlic. Next, chop the cabbage and chop the tomatoes into small pieces.

Place the tomatoes on the onions, and the cabbage on the tomatoes, add salt and pepper, set aside for 15 minutes and simmer the vegetables without stirring. Then dilute tomato paste in a glass of water and add it to the vegetables. Next we send canned fish. If the soup seems very thick, you should add water at your discretion. Also add salt and pepper to taste. Bring the soup to readiness for 10 minutes.

Here is another unusual and unique tasting canned fish soup.

Fish soup with capers

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

Cooking time: 30 minutes.

Calorie content per 100 grams - 105 Kcal.

We put water on the broth. Peel the vegetables, cut into small pieces and fry in a frying pan with some oil. Add vegetables to the broth, salt and pepper.

We open the canned food, if necessary, remove the bones from the fish, lightly mash it with a fork and add it to the broth. When the vegetables are almost ready, add the capers and let it simmer for another 5 minutes, and then turn it off.

Ukha according to grandma's recipe

Cooking time: 40 minutes.

Calorie content per 100 grams 40 Kcal.

To make the taste as similar as possible to fish soup in nature, you need to use cast iron cookware. Pour water into a saucepan and put it on fire. We cut the fish (if you are using a whole fish and not pieces or fillets), wash it and put it in cold water.

We cut the carrots and onions quite large, into 4-5 parts, and put them in boiling water, throw in a bay leaf and then send in the fish. Remove the foam from the boiling broth and cook for another 15 minutes. For those who like thicker soups, you can add a couple of spoons of rice or other cereal to your taste.

Peel all vegetables and cut into small cubes. Place the potatoes in a saucepan. Cook until boiling, then add salt and pepper. Fry onions and peppers with oil in a frying pan.

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

notefood.ru

Canned pink salmon soup

For many housewives, canned pink salmon is a lifesaver, since in a short time you can prepare an excellent dish, be it soup from canned pink salmon or a salad. Pink salmon is a leader among other canned fish, as it belongs to the salmon family. Salmon soup always turns out hearty, flavorful and rich. Canned pink salmon retains many vitamins and beneficial elements, which is why dishes prepared from it are not only tasty, but also nutritious.

The most delicious canned pink salmon soup is a simple recipe.

What you need to make the soup:

• canned pink salmon - 1 can
• carrots - 1 piece
• long grain rice - 3 tablespoons
• onion - 1 head
• peppercorns - 3-5 pieces
• potatoes - 3 pieces (medium size)
• bay leaf - 2 leaves
• vegetable oil - for frying
• any greens - a bunch
• salt - to taste

Preparing fish soup:

Let's prepare vegetables for fish soup

First you need to place a container of water on the stove, about two liters. Peel the carrots, rinse well in water and grate or cut into small strips. Also peel, wash and finely chop the onion with a knife. Place a frying pan on the fire and fry the carrots and onions in vegetable oil for just a few minutes.

Peel the potatoes, wash and cut into cubes. Place the chopped potatoes in a saucepan to cook. Rinse the rice several times until the water is clear and place it in the pan with the potatoes.

Cooking fish soup

Open a can of canned food, do not pour out the juice, it will come in handy. Cut the pieces of fish into pieces (you should not chop the pink salmon, so as not to end up with porridge instead of soup). When the potatoes and rice are cooked, you can put pieces of pink salmon in the pan, and also pour out the marinade in which it was located. Add salt.

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

***To make a delicious fish soup, you should choose high-quality canned food. When purchasing canned fish for the month, pay attention to its composition and the shape of the jar.

It is better to purchase canned goods made at the place of catch, for example, the Far East. From July to September there is more fishing, so you can count on good quality and freshness of the finished product. The composition of the canned food, except salt and fish, should not contain anything else.

***You can prepare fish soup from canned pink salmon using water or light chicken broth.

Watch the video on how to prepare a delicious creamy pink salmon soup with vegetables. A simple and quick recipe.

recipe-supov.ru

Popular recipe for canned pink salmon soup

Canned pink salmon soup is a lifesaver for many housewives, as it is prepared quickly and, in addition, does not require significant financial or time expenditures.

To prepare it you will need the following products:

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

There is more than one version of the pink salmon soup recipe, so the list of ingredients is not strict. If desired, add processed cheese or sorrel, you can prepare soup puree, and also use fish heads or tails as the main ingredient rather than canned food.

It's very easy to cook from canned fish.

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

You should not neglect preparing dishes from canned fish, since with high-quality canning, the beneficial properties are retained 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, canned fish contains a substance (tryptophan) that allows you to cope with stress, depression, migraines and more.

In addition to the above properties of canned pink salmon soup, there is one more advantage that will appeal to those who want to lose weight and are on a diet - low calorie content. Pink salmon contains a small amount of calories, for this reason the soup made from this fish makes it satisfying and low in calories.

Another property of pink salmon is the content of omega-3 fatty acids, which have a positive effect on the functioning of all organs, protecting the cells of the human body from harmful and adverse environmental influences.

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

Step-by-step cooking recipe

1. The recipe for preparing such a dish does not require much time and significant culinary skills, so even a novice housewife can do it. So, first we cut the potatoes into cubes, then the carrots into strips. The onion can be cut into cubes or half rings, so the soup will have a more attractive appearance. If desired, the entire onion can be added to the pink salmon soup.
2. After the water boils in the pan, throw in potatoes, onions, allspice (in the form of peas), and bay leaves. After about ten minutes, add rice cereal and salt to taste.
3. While the rice is cooking, saute chopped onions, bell peppers (cut into small cubes or strips) and carrots in a frying pan, then simmer the vegetables under a closed lid for several minutes. Next, the stewed vegetables are transferred to the soup.
4. Now comes the climax - adding canned fish, which can be divided into small pieces. Boil canned pink salmon soup for no more than three minutes.
5. It will be much tastier if you let the finished dish brew for about thirty minutes.
6. If you wish, you can add processed cheese to the soup (they are added along with canned food), which will give it a special taste.

Canned pink salmon fish soup will be healthy and tasty only if the canned food is of high quality. Real canned food includes only fish and salt, and does not contain any artificial additives. Many people believe that canned fish is preferable to frozen fish, since it can be defrosted and frozen several times before it hits store shelves.

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

These are all the secrets of preparing such a nutritious, healthy and tender dish that every family member will enjoy. Before serving, pink salmon fish soup should be sprinkled with herbs or a slice of lemon, which will give it an even richer and more intense taste.

moysup.ru

Fish soup from canned pink salmon recipe

Pink salmon is a delicious fish, canned food from it is not cheap, but the taste of dishes prepared from it is worth it.

Large pieces do not disintegrate during cooking and retain their flavor by sharing it with the broth.

Soups from canned fish, natural or in oil, are not only easy to prepare, but also very quick.

Canned pink salmon soup general principles of preparation

— In the canned pink salmon soups selected in this article, water is used as a liquid base, which must be purified, filtered or purchased, bottled. Tap water is usually not soft enough, contains various impurities, and it is almost impossible to cook a tasty and visually attractive soup from canned fish. Vegetables in such water take a long time to cook and are very poorly cooked, and when you add canned fish, the broth instantly becomes cloudy.

— It is best to take natural canned fish for soups with the addition of oil, but without preservatives; it is from this kind of fish that delicious, rich, almost transparent fish soups are obtained. If desired, such canned food can be replaced with tomato ones. In this case, you will get tomato soup from canned pink salmon.

— Preparing soups from canned food is quite simple, and their preparation will take no more than half an hour.

— The necessary ingredients are added to boiling water in a sequence depending on the cooking time, cooked until done, then frying is added, if required by the recipe, and the fish is lowered 810 minutes before the end, usually along with gravy from a jar.

— Serve soups made from canned pink salmon after a short aging under the lid, sprinkled with finely chopped herbs of your choice on top. Very tender green onions are usually recommended.

Student fish soup from canned pink salmon

- 200 gr. a can of natural pink salmon with added oil;

- a large head of salad onion;

- fresh garden herbs;

- one bay leaf.

1. Cut the potatoes into small thin cubes and place them in boiling water (one and a half liters). Bring to a boil and, after removing the foam, continue cooking, reducing the heat, until half cooked.

2. In unrefined vegetable oil, fry the onion cut into medium-sized slices with large carrot strips until golden brown.

3. Separate the pink salmon meat from the bones and backbone, divide it into small pieces and, together with the liquid from the jar, lower it into the soup.

4. Season with bay leaf, add fine salt to your taste and cook the soup at a gentle simmer over low heat for about seven minutes.

5. Dip medium-sized chopped greens into the finished soup.

Creamy fish soup from canned pink salmon

— bitter white onion 1 pc.;

- a small handful of peeled pine nuts;

- one large sweet carrot;

- four processed cheeses, natural;

— 200 grams of pink salmon, natural;

- three small sprigs of fresh dill.

1. In a thick-walled frying pan in vegetable oil, sauté onion cut into small pieces with coarsely grated carrots until light amber in color, add separately fried pine nuts and stir well.

2. Pour one liter of cold bottled or filtered water into the pan and bring to a boil. Place the crumbled processed cheese in boiling water and mix well with a spoon; they should completely dissolve in the water.

3. Add the potatoes cut into pieces and cook until half cooked.

4. Place sautéed vegetables and pieces of canned pink salmon, pitted, into the pan. Let the soup boil and simmer for about five minutes until the potatoes are cooked.

5. Add finely chopped dill, turn off the heat and let it brew for about a quarter of an hour.

Light soup from canned pink salmon Fish day

— canned pink salmon, natural 400 grams;

- a small piece of celery root;

- white bitter onion 1 pc.;

- half a teaspoon of curry;

- white soy sauce 50 ml.

1. Rinse the onion and carrots well and do not peel them. Cut the root vegetables lengthwise and in half and bake in a dry frying pan until browned. Place in a saucepan and add one and a half liters of water and boil. Remove the foam from the surface of the vegetable broth and cook for half an hour. Add some salt.

2. Cut the leek lengthwise into two halves and chop into very thin half rings. Peel the celery and cut into small slices, no more than one centimeter wide, and fry in oil. You need to fry for five to seven minutes, stirring constantly, so that the celery does not burn, but is only slightly sautéed.

3. Add chopped leek and fry for another five minutes.

4. Pour in light soy sauce, add curry and cook for another six minutes.

5. Remove the carrots and onions from the pan, and dip the fried vegetables into it. Add pieces of canned pink salmon without bones, add salt to your taste and simmer the soup for ten minutes at minimum heat, without bringing it to a boil.

Vegetable soup from canned pink salmon with cabbage and white wine

- three large potatoes;

- a can of natural pink salmon, canned without oil;

— 300 grams of autumn white cabbage;

- one fresh tomato;

- medium-sized salad onion;

- two small cloves of garlic;

— 40 grams of natural, 72% butter;

— white wine, dry 150 ml;

- 0.5 tsp. fresh ginger root;

- a tablespoon of tomato puree;

— black pepper (peas);

- hot red pepper;

- bay leaf 1 leaf.

1. In a saucepan (2 liters) filled with purified water, pour the liquid from a can of canned fish, add a little salt, add 34 black peppercorns, pour in the wine and bring to a boil.

2. Dip white cabbage, shredded into thin, not too long strips, into the boiling broth and leave to cook over low heat.

3. Add peeled and cut into small slices potatoes to the cabbage; you can add your favorite spices if desired.

4. Fry the finely chopped onion in butter until soft, add the diced tomato and tomato paste, squeeze with a press or finely grate the garlic. Fry.

5. Add the fried vegetables (cabbage and potatoes) to the vegetables (cabbage and potatoes) that have been cooked until half cooked, and five minutes before readiness, add the separated pink salmon meat, bay leaf and red hot pepper.

6. After turning off the stove, if desired, you can add fresh chopped herbs. Let the canned pink salmon soup brew for at least a quarter of an hour.

Hearty soup from canned pink salmon with millet

- two liters of filtered cold water;

- four small potato tubers;

- one can of natural pink salmon;

- 1 carrot and white onion;

- half a glass of millet, polished;

- herbs and spices to your taste.

1. Carefully sort the millet from unhulled and damaged grains and rinse until clean.

2. Chop the onion as finely as possible with a knife, finely grate the carrots, and cut the potatoes into small square pieces.

3. Bring the water to a boil, add the dried millet, add the potatoes, boil again and leave to simmer at a low simmer for exactly ten minutes.

4. Dip the canned fish, divided into small slices, along with the gravy from the jar, season with your favorite spices at your discretion and boil for three minutes.

5. Add carrots and onions browned in butter and cook everything together for another five minutes.

6. Serve sprinkled with finely chopped herbs.

Canned pink salmon soup - tricks and useful tips

— Before adding fish, be sure to separate the bones, they are soft, straight from the jar, but they become coarse and taste unpleasant after cooking. Kids especially don’t like them and may refuse soup altogether.

— The soup will be more satisfying if you add cereal to it during cooking. If for some reason you don’t like millet, add rice. The rice grain for soup should be unpolished and brown in color.

— When the soup is almost ready, add a little butter to it. The dish will acquire an excellent taste and a delicate golden color. The oil must be natural; the spread will not spread evenly, and unappetizing circles will remain on the surface of the broth.

Cooking is a labor-intensive process. Not every woman is ready to stand around the stove for hours to please her loved ones with delicious food. The article will tell you how to make canned fish soup - a quick and tasty lunch.

Soup with canned food: fish, chicken, meat

Sometimes you just don’t want to cook labor-intensive, energy-consuming, expensive dishes. In this case, ready-made canned products will come to the rescue. After all, we cook from semi-finished products. Why not use canned food sometimes. They are manufactured taking into account all sanitary rules and regulations. Canned food is inexpensive and available. You can cook it based on chicken or meat stew or prepare a light fish one.

Canned fish soup - recipes

Not all women like to cook. But the recipe for canned fish soup is very simple. Since the fish is already cooked, cooking the soup will not take much time. In addition, fish is very healthy (for both adults and children). Soup made from ordinary fresh or frozen fish will not be to everyone’s taste, but from canned fish it has a completely different taste and aroma. Even those who have never eaten fish soup will be happy to dine on this soup.

Recipe No. 1 - canned saury fish soup

To make quick soup you will need:

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

Process for preparing fish soup:

• Peel and wash potatoes, carrots, onions and tomatoes.
• Cut the potatoes into cubes of any size.
• Grate the carrots or chop them with a shredder in a food processor. You can use large or medium - as you like.
• Chop the onion as finely as possible.
• Grate the tomatoes or finely chop them (you should get a tomato paste).
• Chop the greens in advance.
• Place the prepared potatoes in boiling water (liquid volume from 2 to 2.6 liters). Salt the water a little. Leave to simmer over medium heat for seven/eight minutes.
• Add a spoonful of oil to the pan. Saute the carrots together with the aromatic onion until done. The vegetables should acquire a golden color and become completely soft.
• Add prepared (chopped) tomatoes or juice to the vegetables and simmer for several minutes.
• Throw in a bay leaf and allspice peas.
• Add canned fish along with the juice from the can to the boiling potatoes. Cook for five minutes. Then add the stewed vegetables. Leave to simmer over low heat for five/seven minutes.
• If necessary, add salt to taste.
• Let the soup sit for ten/fifteen minutes.
• Serve with a slice of lemon and fresh herbs.

This soup is good on the second day.

Recipe No. 2 - fish soup from canned pink salmon with rice

For this soup you will need:

• pink salmon, canned in its own juice or oil - one or two jars;
• White short grain 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; bell pepper – ½ piece;
• vegetable oil – one tablespoon;
• salt pepper.

Soup cooking process:

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• Place rice washed in cold water into boiling, slightly salted water (liquid volume from 2 to 2.6 liters). Leave to cook for ten minutes.
• Peel potatoes, onions, carrots and wash thoroughly.
• Cut the potatoes into medium cubes. Chop the onion with a knife, grate the carrots on a coarse grater or shredder.
• Wash the bell pepper, peel it and chop it into thin strips.
• Add potatoes to the rice and immediately pink salmon with juice from the jar. Leave to simmer over low heat for five minutes.
• Heat the oil well in a frying pan. Fry onions, carrots and bell peppers for 5 minutes.
• Add tomato paste and lemon juice. Simmer for another minute.
• Finely chop the parsley.
• Add prepared “fried” vegetables to the soup. Continue cooking for five minutes.
• If necessary, add salt to taste.
• Serve with fresh herbs, sprinkled with freshly ground black pepper.

Canned fish soup - photo

Soup with canned fish - video