How to cook delicious fish soup from canned fish

Canned saury fish soup

Product consumption is based on 2 liters of water.

To prepare the first course you will need the following products:

• large potatoes - 2 tubers;
• onion head;
• carrot;
• tin can of saury with added oil – 1 pc.;
• bay leaf – 1 pc.;
• soft or overripe tomato – 1 pc.;
• any greens with dill – 5 g;
• salt – 1 tsp. without slide;
• ground black pepper - on the tip of a knife.

Follow these steps:

1. Peel the potatoes and carrots and cut into cubes individually.
2. Fill a saucepan with water and put it on fire.
3. Pour potatoes and a whole onion, cut crosswise, into boiling water. Boil the vegetables for 15 minutes over medium heat, removing any foam. Add salt.
4. Add carrots to boiling water and let them cook for 10 minutes.
5. Peel the tomato and finely cut into cubes or grate. Send it to cook in a saucepan with other vegetables for 10 minutes.
6. Drain the water from a can of canned fish and remove the spines so that only the flesh remains. It is advisable to keep the pieces of meat whole, so they will taste better in the soup. Place them in pans and let them cook for 10 minutes.
7. Add bay leaf and ground peas to the soup.
8. Wash the greens, chop finely and add to the soup. After 5 minutes, turn off the heat and cover the pan with a lid. Leave to steep on the stove for 15 minutes.

Serve hot canned saury soup with the addition of finely chopped fresh herbs and a slice of lemon. Any inexperienced cook, even a bachelor or a very young housewife, can prepare such a delicious, steaming fish soup.

Cooking in a slow cooker

Cooking canned fish soup in a slow cooker is as easy as shelling pears. The soup will be as tasty and aromatic as it came from the oven.

Product set:

• medium potato tubers – 3 pcs.;
• carrots – 1 pc.;
• any canned fish in oil – 1 can;
• durum wheat vermicelli – 2 tbsp. spoons;
• salt – 1 tsp. without slide;
• onion – 1 medium head;
• butter – 50 g;
• chopped dill – 1 tbsp. l.

Technology:

1. Peel and rinse potatoes, onions and carrots. Grate the carrots on a coarse grater. Cut the onion into cubes, potatoes into medium pieces or strips.
2. Melt the butter in a slow cooker and fry the onions and carrots using the baking mode.
3. Add potatoes to the fried vegetables and pour 1.5 liters of hot water. Set the cooking mode to “Soup”, close and leave to cook for 30 minutes.
4. Open a can of fish.
5. After half an hour, check the degree of readiness of the potatoes. If it is soft, you can add fish from a can and add salt to taste. Boil the soup for 5 minutes.
6. Add vermicelli and stir so that it does not stick together. Cook it until done.
7. At the end, add herbs, bay leaf and you can add ground black pepper to taste and turn off the device. Leave the fish soup to steep in the slow cooker for 15 minutes with the lid closed.

Before pouring the soup into bowls, you need to stir it.

Try not to overcook the vermicelli. Experienced housewives advise adding it before finishing the process. In a hot dish it will reach the required readiness without boiling.

Canned fish soup in a slow cooker

To prepare fish soup in a slow cooker, you can take any fish canned in oil - salmon, pink salmon, saury, mackerel, sardine.

The recipe is designed for a bowl volume of 4.5 liters and a power of 670 W.

Ingredients:

• 1 can of any canned fish in oil (210-240 grams);
• 1 -2 medium carrots (about 120 grams);
• 1 small onion (about 100 grams);
• 1-2 pcs. red bell pepper (approximately 150-200 grams);
• 3-4 potatoes (about 450 grams);
• vegetable oil (olive or sunflower) – about 40-50 ml.

Quantity: approximately 4 - 5 servings.

Cooking time: about 40 minutes.

Energy value of the dish (per 100 grams of soup):

In the “baking” mode, pour sunflower oil into the bowl and sauté medium-sized chopped vegetables in it for about ten minutes: sweet bell peppers (red ones look better in the finished dish), carrots and onions.

Then add the potatoes into the bowl in small pieces. Mix well. Add mashed or whole pieces of canned fish and spices. Pour boiling water over it. Change the mode to “Soup” or “Stew” and forget for 30 minutes.

After the multicooker signal, a fragrant, beautiful dinner is ready. Immediately before eating, you can add a spoonful of sour cream to your ear.

Fish soup with rice

Rich canned fish soup with rice is a very satisfying quick lunch. The recipe is based on a family of 4-5 people.

To prepare you will need:

• water – 3 l;
• medium potatoes - 6 pcs.;
• small carrots – 1 pc.;
• medium onion – 2 pcs.;
• rice – 1/2 cup;
• canned fish with added oil - 2 cans;
• dill sprig – 3-5 pcs.;
• vegetable oil – 3 tbsp. l.

Step-by-step instructions for preparing fish soup:

1. Rinse the rice and boil a little (10 minutes) in boiling water, adding a little salt. During the boiling process, it is necessary to remove the foam.
2. Add potatoes cut into strips or cubes and also monitor the formation of foam. Leave the pan to simmer over medium heat until the potatoes are tender.
3. Chop the onion and grate the carrots on a coarse grater. Fry them in a frying pan in vegetable oil until golden brown.
4. Open the canned fish and place the contents on a plate. Check the condition of the fish, remove large bones and add it to the soup with liquid.
5. Salt the fish soup, add spices and chopped herbs to taste. Boil for no more than 5 minutes and leave to cool on the stove, covered.

Please note that large parts of fish after cooking will be difficult to mash in a pan, so chop them with a fork on a plate before adding them to the soup.

Delicious canned mackerel soup

Mackerel itself is a very tasty fish, and its fish soup is simply amazing. A tasty, rich soup can be obtained even from her canned food. It will require the most common products that are found in every kitchen.

For mackerel fish soup you will need:

• canned fish with added oil – 1 b.;
• vegetable oil – 2 tbsp. l.;
• potatoes - 2 tubers;
• carrots – 1 pc.;
• medium onion – 1 pc.;
• rice - 3-4 tbsp. l.;
• fresh dill - 3 sprigs;
• spices and salt to taste.

Cooking method:

1. Pour 2 liters of water into a saucepan and bring it to a boil over high heat.
2. Peel the vegetables.
3. Cut the potatoes into small cubes.
4. Grate the carrots on a coarse grater;
5. Chop the onion into small cubes.
6. Rinse the rice and soak in water.
7. In a frying pan in hot oil, fry the onion until golden brown. Add the carrots and bring them until slightly brown, stirring constantly.
8. Open the can of mackerel and place the pieces on a plate.
9. Add potatoes and rice to boiling water. Mix everything and bring to a boil. After boiling, add salt and cook until the potatoes are soft.
10. Place the fried onions, carrots and mackerel into the pan. Simmer the fish soup with rice over low heat for 15 minutes until the cereal is ready. Taste, add salt if necessary and add spices to the soup: ground black pepper and bay leaf.
11. At the end of cooking, add chopped herbs.

The fish soup recipe can be varied depending on what you have in the kitchen. For example, rice can be replaced with another cereal - buckwheat or barley. The absence of greens will also not worsen the taste of this aromatic dish, so it can be prepared without it.

Canned fish soup with saury: recipe

Every housewife brings something special to her cooking. It would seem that something unusual can be added to a recipe for canned fish soup? However, there are some tricks here too. We'll talk about them a little later. And now we invite you to master another simple recipe. This time we need canned saury. Let's also take some rice.

The sequence of actions will be as follows:

1. Place 2-3 tablespoons of well-washed rice in boiling water.
2. Stir constantly and remove the foam that appears on the surface of the dish.
3. When the rice is slightly boiled, add the chopped potatoes.
4. Reduce heat and cook until done.
5. Fry carrots and onions.
6. Place prepared canned fish into the soup.
7. Add onions with carrots, salt, various spices.
8. Leave on the stove for a few minutes. Then remove and let it brew.

How to cook pink salmon

This fish soup is prepared in a slow cooker or saucepan.

To prepare pink salmon soup in oil you will need:

• canned fish – 1 can;
• medium potatoes - 3 pcs.;
• rice groats – 3 tbsp. l.;
• medium onion – 1 head;
• small carrot – 1 pc.;
• water – 2 l;
• spices: bay leaf and ground allspice;
• fresh dill and parsley - 3 sprigs;
• salt – 1 tsp. no slide.

Prepare the fish soup as follows:

1. We clean the vegetables and wash them thoroughly. Grind the carrots using a grater, and chop the onion into cubes.
2. Cut the potatoes into medium-sized cubes, the side of which is approximately 0.7 cm. Pour cold water over them so that they do not darken.
3. Open the can and pour the contents onto a deep plate. We will put the fish in the ear along with the fish soup, so there is no need to drain it. Using a knife, we divide the pieces of fish into several parts, but do not make them smaller.
4. Rinse the rice grains under a thin stream of water until transparent. Leave for a while, allowing excess water to settle and drain.
5. The sprigs of dill and parsley should be washed and finely chopped. It is better to add only dill to the dish so that the aroma is like that of a real fish soup made from fresh fish.
6. Place a saucepan with cold water and a closed lid over high heat. As soon as it boils, add canned fish soup and washed rice. Stir the broth and leave to simmer over low heat for 10-15 minutes.
7. Add all the vegetables to the pan, add 1 bay leaf and 2-3 pcs. allspice. After boiling, salt the fish soup to taste. The soup should simmer until the potatoes are soft, about 10-15 minutes.
8. Place pink salmon, half of chopped dill and parsley in the ear and after 5 minutes turn off the heat. Cover with a lid and let sit for 10 minutes.

Pink salmon soup should be served hot in deep plates, garnishing each with pinches of remaining herbs and a slice of lemon.

How to make canned fish soup

Important nuances when preparing such a dish are the addition of the fish component at the very end, control over salt and all spices. This is because canned fish is very soft and contains fragrant seasonings. For this reason, if you don’t calculate the time, you can find only vegetables and cereals in the soup: the fish will simply disintegrate into small pieces, you won’t feel it.

Before you cook canned fish soup, you need to purchase high quality seafood. Pay attention to compliance with the timing, raised markings, processing technology, filling (with the addition of oil, in its own juice, using tomato sauce), and the integrity of the washer. You should not buy a dented can of mackerel that does not have the production date stamped on it.

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Fish soup is a time-saving, but very nutritious, sophisticated food, the nature of the taste of which depends not only on the main ingredient, but also on the auxiliary ones. You can add processed cheese, herbs, lettuce peppers, tomatoes, and other vegetable ingredients here. Soup from aromatic canned fish is prepared both in traditional form and in unusual versions. For example, variations of rassolnik, borscht.

Soup with sprat in tomato sauce

A version of the recipe made from canned fish will delight adults and children. There is an important feature here: the soup comes out with a slight sourness. When treating your household, you can sweeten it with sour cream or adjika. Rice is added to the classic recipe; it goes better with a similar type of canned fish. If you like experiments, then playfully vary the amount of products and change the recipe.

To prepare sprat soup in tomato sauce, you need the following ingredients:

• potato tubers – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• sprat in tomato – 1 jar;
• rice cereal – 1 tbsp.;
• laurel leaf – 1 pc.;
• water – 2 l;
• salt - to taste;
• black peppercorns – 6-8 pcs.;
• parsley - to taste.

Cooking method:

1. First you need to chop all the peeled vegetables. Chop the potatoes into cubes and place them in a bowl filled with water to prevent them from darkening. Finely chop the onion and grate the carrots on a coarse grater.
2. If you need a clear broth, it is advisable to rinse the rice with a stream from the tap in advance, pouring it into a sieve.
3. Fill the pan with water and place it on the burner. Once it boils, pour vegetables, rice, spices, and salt into a container. Cook everything at a low temperature for about 20, maybe 30 minutes.
4. Towards the end, add canned food, let it boil, wait about 5 minutes.
5. After turning off the burner, you can immediately serve the soup to the table, lightly sprinkle with chopped parsley.

Canned saury fish soup

This soup differs from the previous one in that during cooking some ingredients are fried. It is easy to replace the rice in this recipe with pearl barley, then the saury soup will be more rich. It is necessary to take into account the time spent on preparation, because... the cereal will be ready in 30-35 minutes, excluding 2-3 hours of soaking in water.

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Ingredients:

• canned saury – 1 can;
• rice cereal – 3 tbsp. l.;
• carrots – 100 g;
• potatoes – 400 g;
• onions – 100 g;
• allspice – 5-7 peas;
• bay leaf – 2 pcs.;
• salt - to taste;
• vegetable oil - for frying;
• parsley leaves - 3-4 stems.

Cooking method:

1. To get fried vegetables in canned soup, you first need to peel and, of course, cut the food. In this case, you can use a knife and a large grater.
2. Pour a little oil into the frying pan and place it on the burner over medium heat. When it warms up, add the onion and cook for 5 minutes until lightened. Next, add carrot shavings and fry for another 10 minutes.
3. Cut the potato tubers into convenient size cubes.
4. Bring 1.5 liters of water to a boil, carefully pour the potatoes into it, and simmer for 10-15 minutes.
5. At this stage of readiness, add salt, pepper, laurel leaves, rice, and a fried mixture of onions and carrots. When the dish boils, give it another 15 minutes.
6. After opening the container with saury, you need to drain the juice. We cut the fish itself into large pieces and add it to the pan.
7. Chop the parsley and add it to the rest of the ingredients. That's it, you can turn off the burner and invite your family to the dining table.

Fish soup from canned pink salmon

Fish from the salmon family is considered extremely nutritious and practical for cooking. It produces very nutritious soups that provide the body with calories and a surge of strength. When cooking according to the recipe, you can easily use not only pink salmon, but also salmon; with such a product no pre-treatment is required. Soup made from delicious canned fish will have excellent taste even without grains.

To prepare you need to have:

• pieces of canned pink salmon – 1 package;
• medium-sized potatoes – 8-10 pcs.;
• small carrot – 1 pc.;
• medium onion – 1 pc.;
• salt – 1 pinch;
• parsley and dill - optional;
• dried rosemary – 1-2 sprigs;
• purified water – 1.5 l.

Cooking method:

1. Cut carrots into thin slices, potatoes into small cubes. The onion should be chopped into quarters and then chopped.
2. Fill the pan with water and put it on the fire. Next (as soon as the contents boil) turn on the burner and begin preparing soup from canned pink salmon. We lay out all the ingredients except fish and fresh herbs. It is not necessary to use rosemary: it depends on whether you like the aroma of citrus and camphor. After boiling, set for 15-25 minutes.
3. Open the canned fish with pink salmon and pour the juice into the pan. Grind the fish and add to the bubbling soup. Let dinner cook on the stove for a couple more minutes.
4. Finally, remove the pan from the heat, pour the first dish into a served bowl and, sprinkled with herbs, treat the guests.

Canned tuna soup

The first one that deserves attention! This fish is rich in amino acids and vitamins. By eating it, you can increase your immunity and prevent cardiovascular diseases. Soup made from canned tuna turns out fatty and tasty. You can put both pasta and millet there. To add some piquancy, before serving, the fish dish can be seasoned with garlic and chopped parsley.

Ingredients for Canned Tuna Soup:

• large potatoes - 1 pc.;
• onion - 1 head;
• vermicelli “spider web” – 4 tbsp. l.;
• tuna in oil – 1 jar;
• salt – 1 pinch;
• chopped allspice – 1 pinch;
• vegetable oil – 1 tsp;
• laurel leaf – 1 pc.

Cooking method:

1. You need to chop the vegetables. We will do this using the method that suits you.
2. Next, open the puck with canned fish and remove the oil. Place the tuna on a plate and lightly crush it with a fork.
3. Pour about 2 liters of water into the pan and leave it over medium heat. While the liquid is boiling, fry the onion with butter until golden brown. Pour salt, pepper, frying, and potatoes into a bubbling pan. Let it cook until the last ingredient is half cooked.
4. After adding the vermicelli, after 3 minutes put the tuna in the pan, leave on the fire for about 3-5 minutes.
5. As soon as the soup with canned fish is ready, feel free to serve it.