Canned fish soup / Recipe with step-by-step photos

Home Canned soups

Soup with canned fish is not only easy and simple to prepare, but it can also be a dish for every day, and become a real delicacy if you show a little imagination.

Sometimes we need to quickly prepare something for the first meal, and if there are no suitable products left in the freezer, you can safely use canned food. Canned fish is nutritious and retains many useful substances, such as calcium and Omega-3 (for which fish is valued). Canned soups are classified as instant dishes, and they are also very tasty.

You can make soup from any canned fish: tuna, saury, salmon, mackerel, sardines, chum salmon and others. The main principle that must be observed when choosing canned food is the absence of anything unnecessary. By “extra” we mean preservatives, flavor enhancers, and salt. If the canned fish is in its own juice, this is an ideal option. But this does not mean that fish in tomato sauce or oil is not suitable - it can also be used.

Many chefs call chicken broth the main secret of delicious fish soup. It is enough to add a little fish or canned fish and vegetables to it and you will get an amazing soup.

How to cook soup with canned fish - 15 varieties

1. Canned fish soup “Soviet”
2. Rice soup with canned fish
3. Cheese soup with canned fish
4. Canned fish soup with feta cheese
5. Simple soup with sprat in tomato sauce
6. Fish soup with buckwheat
7. Light canned saury soup
8. Fish soup with croutons
9. Fish soup from canned pink salmon
10. Fish soup with sardine in oil
11. Rassolnik from canned fish with pearl barley
12. Fish soup for summer residents “Nostalgia”
13. Creamy soup with canned fish
14. Fish soup with canned food and mushrooms
15. Cold salmon soup

Calorie content of dishes

Canned food is not just a snack, but a product from which you can cook a delicious stew. Recipes for canned fish soups with photographs and a detailed description of the process will help with this.

You can ask your question to our author:

Canned fish soup “Soviet”

Once upon a time, in Soviet stores there was not much choice of what to buy. Many had to get creative with their cooking and invent their own recipes. This is how canned soups gained popularity.

Ingredients:

• 500 g canned fish in its juice - 500 g (2 cans)
• Medium bulb
• Celery stalk
• Large carrot
• Potatoes – 2-3 pcs.
• Cumin – ½ tsp.
• Curry – ½ tsp.
• Imeretian saffron - pinch
• Allspice – 7 pcs.
• Fresh dill – bunch
• Salt to taste
• Vegetable oil - as much as needed for frying

Preparation:

To begin, wash the celery, onions and carrots, chop and fry a little in a thick-walled saucepan, add potatoes and spices, as well as 750 ml of water. Boil all this until the vegetables are ready. Open the canned food, remove the bones, disassemble the meat into small pieces and place in the soup, add salt and dill and cook for another 5 minutes.

In addition to the solid content of the canned food, you must add the juice in which the fish was stored to the soup: this way it will have a very rich fishy taste.

Canned pink salmon soup with cheese

Pink salmon is a fish of the salmon family, rich in vitamins and minerals. Soups made from it are low in calories and highly nutritious. And adding cheese will make the fish soup taste tender and creamy.

The recipe is for one and a half to two liters of water.

Ingredients:

• 1 can of canned pink salmon in oil (240 grams);
• 150 grams of cream cheese or 2 packs of processed cheese;
• 1 small carrot (about 80 grams);
• 150 grams of celery root (fresh);
• 2-3 potatoes (about 350 grams).

Quantity: approximately 4 - 5 servings.

Cooking time: about 20 minutes.

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

Let's take a closer look at how you can cook fish soup from canned pink salmon with cheese. First, prepare a fragrant broth - boil water, add coarsely chopped carrots and celery root, bay leaf and peppercorns.

Let it simmer in a covered saucepan over low heat for about seven minutes to infuse the aroma. When the vegetables become soft, remove them from the broth and add diced potatoes.

Transfer the canned pink salmon to a plate, remove the bones, and mash with a fork. Grate the cheese on a medium grater. After the potatoes are cooked until half cooked, transfer the fish to the pan and sprinkle cheese on top.

If there is no hard cheese, you can use processed cheese. For this volume of soup, it is enough to take two packs. After adding the cheese, stir the soup carefully but well, simmer for another five minutes, turn off the heat and leave for a while on the stove in a sealed container.

Serve to the table!

Rice soup with canned fish

The soup is light, quick, and, of course, delicious. To prepare it you need a minimum of products that can be found in any home.

Ingredients:

• Canned food "Sardinella" - jar
• Bulb
• Carrot medium
• Potatoes – 4 pcs.
• Rice – 1/3 cup
• Any vegetable oil
• Chopped dill
• Salt to taste

Preparation:

Pour the rice into boiling water, and while it is cooking, finely chop the onion and fry it together with the grated carrots. Next, cut the potatoes into pieces and add them to the rice, adding water if necessary. We disassemble the canned food and add it to the soup; We also put the frying there. We wait until the soup boils and then everything is ready.

Canned sardine soup with rice (dietary)

Canned sardines are rich in antioxidants, which have a beneficial effect on our skin and prevent the aging process. Therefore, dishes made from it not only perfectly satisfy the appetite, but also make us younger. This soup is dietary because it is prepared using fish in its own juice, and not in oil.

The recipe is for one and a half to two liters of water.

Ingredients:

• 1 can of canned food “Sardine without oil” (210 grams);
• 2 table. spoons of raw rice (about 40 grams);
• 1 medium carrot (about 100 grams);
• 300 grams of fresh spinach or 2 bunches of frozen;
• 15 grams of green onions and dill.

Quantity: approximately 4 - 5 servings.

Cooking time: about 15 minutes.

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

Boil two tablespoons of raw rice separately until tender. We rinse it under running water and set it aside for now. Wash the carrots, peel and cut into small cubes. Add to boiling water.

We also send spinach cut into strips there. Cook for no more than five to seven minutes. Place the cooked rice in the pan with the vegetables, mix well and leave to cook for another five minutes. Remove from heat.

Open the can of sardines, drain the liquid, remove large seeds and mash well with a fork. Place the desired amount of fish into portioned plates and fill with hot broth with vegetables and rice.

Sprinkle green onions and finely chopped dill on top. Light dietary soup is ready!

Cheese soup with canned fish

A dish with a unique combination and a mind-blowing smell! Experienced housewives have invented a recipe for a tasty and nutritious dish that is not a shame to serve to guests. It is better to take soft cheese for an unusual “product”.

Ingredients:

• Canned food in its own juice (any) – can
• Processed cheese – 2 pcs.
• Bulb
• Carrot medium
• Greens to taste
• Salt and pepper to taste

Preparation:

Place diced potatoes in the water, and while they are cooking, sauté the onions and grated carrots. Once the potatoes are ready, add some frying and let it boil. Then add finely chopped cheeses to the soup and stir constantly. A couple of minutes before it’s ready, add canned food, salt, pepper and herbs to the soup. When serving, you can add sour cream.

Cheese cream soup from red fish

Fish soup can be served in an unusual way by turning it into cream. For a delicate consistency and bright taste, processed cheese is added to it (Druzhba, Karat, Yantar are suitable). It is better to choose canned fish from red types of fish: pink salmon, salmon or trout. Necessary products for cooking:

• canned salmon - 1 can;
• water - 0.5 l;
• carrots - 1 pc.;
• white onion - 1 pc.;
• potatoes - 1-2 tubers;
• processed cheese - 100 g;
• milk - 500 ml;
• salt and pepper - to taste;
• aromatic spices.

As usual, preparations begin with vegetables: cut the onion into four parts, then chop it, grate the carrots. Fry in oil until golden brown for 5-7 minutes. Peel the potatoes, cut into bars and cook until tender in water with milk (this will take about 15-20 minutes). Next, add the roast, salt and pepper to the pan.

Place the fish on a plate and mash with a fork, do not drain the juice! Transfer the canned salmon to the rest of the products, add dried herbs. After 5 minutes, grind the contents of the pan with an immersion blender. Add processed cheese and mix the dish thoroughly until it dissolves. You can remove the pan from the heat and start dinner!

It is recommended to cut the processed cheese into cubes or grate it on a coarse grater to make it easier to melt in the soup. You can’t boil stew with it for a long time!

Canned fish soup with feta cheese

Delicious and rich fish soup with Feta is also prepared quickly and is very popular in the summer - during the tomato season.

Ingredients:

• Canned pink salmon – 2 cans
• Potatoes – 2 pcs.
• Carrot
• Bulb
• Tomato (large)
• Feta – 150 g
• Fresh dill – bunch
• Salt and pepper to taste
• Millet – 2 tbsp. l.

Preparation:

Saute carrots and onions in a saucepan, add finely chopped tomato (you need to remove the skin from it first) and simmer for a while under the lid. Then we put diced potatoes there, and on top there is grated cheese and pre-boiled millet. Fill all this with water and wait for the potatoes to cook, remembering to stir. Divide the canned food into pieces and add it to the soup along with the herbs and let it boil.

Simple soup with sprat in tomato sauce

This simple canned food recipe will delight the whole family. There is an important feature here: the soup is sour. When serving, the dish can be sweetened with adjika or sour cream.

Ingredients:

• Potatoes – 3 pcs.
• Sprat in tomato – 2 cans
• Rice – ½ cup
• Salt pepper to taste
• Bulb
• Carrot
• Fresh herbs for decoration

Preparation:

We wash the cereal and put it on the fire, then proceed to the vegetables. Grate the carrots, finely chop the onion, cut the potatoes into cubes. We add all the vegetables to the rice and wait until done. At the end, add the canned food and let it simmer. You can decorate with greenery.

Fish soup with buckwheat

A very flavorful soup that will fill you up for a long time. It is prepared simply and does not require any culinary skills. The soup will be a great addition to the Lenten menu.

Ingredients:

• Potatoes – 4 pcs.
• Bulb
• Carrot
• Garlic - clove
• Canned food – 1 pc.
• Buckwheat – 100 g
• Greenery

Preparation:

Chop carrots and onions and fry. Place a pan of water on the fire. When the water boils, add diced potatoes, washed cereals, and after 5 minutes fry them. Chop the garlic and mix with herbs. We add canned food to the soup, as well as greens and garlic. Let the soup boil, add salt and pepper.

Light canned saury soup

This fish soup is very tasty and nutritious. The rice in the recipe can be replaced with pearl barley, then the soup will be more rich.

Ingredients:

• Canned saury – 1 can
• Rice cereal (or pearl barley) – 3 tbsp. l.
• Carrot
• Potatoes – 3 pcs.
• Bulb
• Allspice – 5 peas
• Bay leaf – 2 pcs.
• Salt to taste
• Vegetable oil

Preparation:

We sauté the onions and carrots, fill the cubes with water and put them on the stove, add rice and spices to the water. When the rice is ready, add the frying to the soup, and after 5 minutes the canned food. Salt the soup and garnish with herbs.

Spicy pink salmon soup with cream

The most delicate pink salmon fish soup with cream turns out very tasty. No one will be able to understand that it is actually cooked from canned food. It is better to take the preparations in their own juice - they are not so fatty and have a pronounced aroma, more like fresh fish. Grocery list:

• canned pink salmon - 1 can;
• water - 2 l;
• cream - 500 ml;
• potatoes - 6 tubers;
• carrots - 1 pc.;
• onion - 1 pc.;
• vegetable oil - 2 tbsp. l.;
• salt;
• black pepper and seasonings - to taste;
• fresh herbs - for serving.

Cut the peeled potatoes into large cubes, add cold water and cook for 15 minutes. For now, you can fry the vegetables: chop the onion and fry in oil, then add the grated carrots. Sauté in a frying pan for about 5-7 minutes until the vegetables become soft and golden brown. Transfer them to the potatoes, add a little salt and spices.

Open the jar and place the fish on a plate to break large slices into smaller ones. The liquid from the can is poured into the soup along with the addition of pink salmon. Let the stew simmer for a couple of minutes, then pour in the cream. Bring to a boil and immediately turn off the heat to prevent the cream from curdling! Check for salt and spices and add as needed. At the end add finely chopped dill or parsley.

The cream must be full fat (from 20%), otherwise it may curdle when added.

Fish soup with croutons

Soup with crispy croutons will be a great addition to the diet for the whole family. This dish is prepared instantly.

Ingredients:

• Canned fish – 1 pc.
• Bulb
• Carrot
• Croutons (can be purchased) – 150 g
• Greenery

Preparation:

Cut the potatoes into cubes and boil. While it is cooking, grate the carrots and chop the onion, then sauté them in a frying pan. When the potatoes are almost ready, add the roast, canned food and herbs to the pan and let it boil. Sprinkle with croutons before serving.

Fish soup from canned pink salmon

This popular fish (salmon family) is extremely nutritious. This recipe can be used to cook not only pink salmon, but also salmon.

Ingredients:

• Canned pink salmon – 1 can
• Carrot
• Potatoes – 3 pcs.
• Salt to taste
• Parsley – 3 stems
• Dried rosemary – 3 sprigs
• Vegetable oil

Preparation:

Cut carrots into slices and potatoes into small cubes. Fill the pan with water and put it on the fire. After the water boils, put everything into the container except fish and fresh herbs. Rosemary is optional. After boiling, take the pink salmon into pieces and add it to the soup along with the juice and cook for a couple more minutes.

Soups from such canned food are not recommended for people with severe atherosclerosis, diabetes mellitus, liver disease, bile ducts and gallbladder.

Quick noodle soup and canned fish

Chowder with noodles or pasta is the quickest option to prepare a hearty lunch for the whole family. This dish is suitable for a summer house or a camping trip, since no hard-to-find products are required. You can find them all in your nearest store:

• canned fish (herring, saury or mackerel) - 1 can;
• carrots - 1 pc.;
• shallots - 2 pcs.;
• vegetable oil - 30 ml;
• potatoes - 3-4 tubers;
• vermicelli (spider web) – 70 g;
• two bay leaves;
• salt;
• allspice;
• a little parsley or dill.

Heat vegetable oil in a saucepan or cauldron. Finely chop the onion and grate the carrots, and fry the vegetables. Sauté for 5-7 minutes, stirring until soft. Next, pour in warm water (about three liters) and bring to a boil. At this time, peel the potatoes and cut into bars, then add them to the saucepan and cook over low heat for up to fifteen minutes. You can immediately add salt and pepper to the broth.

Throw in the vermicelli, followed by the canned fish, broken into pieces. Pour the liquid from the jar into the broth. Cook for about five more minutes, stirring the dish occasionally to prevent the pasta from sticking. Before serving, add chopped herbs to a plate.

Denis Borisov

Assistant chef of the restaurant "Fisherman's House"

Ask a Question

Canned fish soup should sit for 15-20 minutes without heat to become more flavorful.

Fish soup with sardine in oil

The soup turns out aromatic, fatty and rich. It is prepared from a minimum of ingredients.

Ingredients:

• Potatoes – 5 pcs.
• Bulb
• Bell pepper – 1 pc.
• Carrot
• Canned pink salmon – 1 can
• Salt pepper to taste
• Greenery

Preparation:

Place diced potatoes and onions into boiling water. Before the potatoes are ready, add grated carrots and chopped peppers. When the vegetables are ready, add the canned food and let it boil again. Sprinkle with herbs before serving.

Rassolnik from canned fish with pearl barley

Since the recipe uses pearl barley, it must be pre-soaked for 2-4 hours.

Ingredients:

• Canned salmon – can
• Pickled cucumber – 2 pcs.
• Bulb
• Potatoes – 3 pcs.
• Carrot
• Pearl barley – 2 handfuls
• Garlic – clove
• Tomato paste – 2 tbsp. l.

Preparation:

First boil the potatoes (diced) with pearl barley. Chop carrots, onions, cucumbers too, then fry in a frying pan. When the potatoes are ready, put the roast in a container, add salmon, garlic, pasta and let it boil. Before serving, add a slice of lemon and herbs.

Pickle soup with the addition of smoked canned fish turns out to be very tasty. It is not recommended to use these for preparing other types of soups.

Lenten cabbage soup made from sprat and beans

Few people can give up meat dishes during a diet or fast - they often simply do not get enough of vegetable soups. It’s acceptable to eat fish, so it’s time to prepare lean cabbage soup with sprat in tomato sauce. Beans should be added for nutrition and thickness. What is required in the recipe with photo for canned fish soup:

• sprat in sauce - 1 can;
• tomato paste - 2 tbsp. l.;
• water - 2.5 l;
• onion - 1 pc.;
• carrots - 1 pc.;
• white cabbage - 300 g;
• beans (red) - half a glass;
• potatoes - 5 tubers;
• vegetable oil - 2-3 tbsp. l.;
• salt and spices - to taste;
• fresh dill - a small bunch.

Beans should be soaked for at least 2-4 hours, ideally overnight. It will take in water and cook faster, otherwise cooking the first dish will take several hours.

Rinse the prepared beans and cover with clean water, put on fire and cook for about 40-60 minutes. It's easy to check if they're done - try crushing the beans with your fingers. If you don’t have time to boil the beans, you can use a canned product. However, they add it at the very end along with the fish.

Cut the onion into cubes and fry in oil until golden brown. Add grated carrots to the pan and sauté for about 3-5 minutes. Add tomato paste and 50 ml of warm water or bean broth. Simmer over low heat until the vegetables are soft.

Peel the potatoes and chop into medium-sized cubes, and chop the cabbage into strips. Transfer the vegetables to the beans, add salt, pepper, and a couple of bay leaves. Leave to cook for 10-15 minutes, then add the frying. Let the cabbage soup boil, and then put the sprat in tomato sauce into the pan. Simmer under the lid for 7-10 minutes, then let the dish sit. Serve cabbage soup from sprat with fresh dill and white bread.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Fish soup for summer residents “Nostalgia”

A wonderful soup made from seasonal ingredients that contains many healthy and nutritious ingredients and can be prepared in less than an hour.

Ingredients:

• Potatoes – 4 pcs.
• Saira – 2 cans
• Rice - 2 tbsp. l.
• Fresh tomato - 2 pcs.
• Bulb
• Carrot
• Parsnip - 1 pc.
• Celery - 3 cuttings
• Bell pepper - 1 pc.
• Coriander, salt, pepper to taste
• Fresh greens

Preparation:

While the water in the pan boils, grate the parsnips and carrots and cut the celery into thin strips. Parsnips should be placed in a bowl of water. When the water boils, throw parsnips, rice into the pan, and after 3 minutes, carrots and celery. When the water boils again, add salt and spices, as well as diced tomato (without skin) and fish. At the end, add the herbs and let the soup boil.

Creamy soup with canned fish

This soup turns out very tender. Children love it and this is very good, because the dish is healthy.

Ingredients:

• Potatoes – 4 pcs.
• Bulb
• Carrot
• Canned mackerel or pink salmon – 400 g
• Cream – 200 ml
• Salt pepper to taste
• Greenery

Preparation:

Place the potatoes in boiling salted water and while it is cooking, sauté the grated carrots and finely chopped onion. When the potatoes are ready, beat them with the water where they were boiled in a blender, pour them back into the container and add the frying. Bring to a boil, add fish, let it boil again and pour in cream. You can remove from heat and garnish with herbs before serving.

Fish soup with canned food and mushrooms

The rich taste and aroma of the soup will not leave anyone indifferent. This soup takes a little over an hour to prepare.

Ingredients:

• Fish in its juice – 3 cans
• Champignons or oyster mushrooms – 350 g
• Bulb
• Carrot
• Tomato – 2 pcs.
• Fresh greens
• Olives – 100 g
• Potatoes – 3 pcs.
• Capers – 100 g
• Salt, pepper to taste

Preparation:

Cut the onion into rings and lightly fry, add grated carrots, chopped tomatoes and simmer under the lid. Chop the mushrooms and add them to the vegetables, simmer for another 15 minutes. Add diced potatoes and cover with water and cook until the potatoes are half cooked. Add olives, fish and capers to the soup and let it boil. When the potatoes are cooked, the soup is ready.

Canned tomato soup

Also a simple recipe from saury, but with the addition of tomato paste, which gives the soup a rich taste, and rice will make it more nutritious.

The recipe is for one and a half liters of water.

Ingredients:

• 1 can of canned saury in oil (240 grams);
• 2 table. spoons of raw washed rice (about 50 grams);
• 1-2 carrots (about 125 grams);
• half a medium onion (about 60 grams);
• 2-3 potatoes (about 400 grams);
• 2 table. spoons of 25% tomato paste (about 60 grams);
• half a teaspoon of granulated sugar (about 5-7 grams);
• oil for frying vegetables (vegetable) – about 30-40 ml.

Quantity: approximately 4 - 5 servings.

Cooking time: about 30 minutes.

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

How to cook tomato soup from canned saury? First you need to rinse the raw rice. Add water to the pan with rice and cook over medium heat until half cooked. After this, add the potatoes into cubes and cook for about ten more minutes.

During this time, fry the carrots and onions. Add two tablespoons of canned tomato paste to the roast. It is advisable to take a paste that contains at least 25% dry matter.

This will give the dishes a richer taste. If you cook with tomato paste, always add a little sugar to remove any unnecessary acidity and add a savory flavor. In this case, half a teaspoon is enough.

Stir well, simmer covered for about five minutes and carefully add the vegetables to the boiling water. You can mash the fish with a fork, or you can leave it in pieces, like in a jar, and also transfer it to the pan.

Let it simmer for another ten minutes. The soup is ready. To add flavor, add fresh herbs (parsley or cilantro) directly to the bowl of fish soup.

Lamb shulum recipes with photos and step-by-step recommendations, take note of this dish.

Read our article on how to prepare delicious chickpea puree soup.

If you want to treat yourself to a delicious dessert, but are afraid for your waistline, give preference to gelatin jelly with juice, fruit, sour cream or milk.

Cold salmon soup

This soup tastes great when served cold, making it a great choice to make in the hot summer.

Ingredients:

• Canned salmon – can
• Tomato juice – 0.5 l
• Fresh cucumber
• Egg
• Sour cream, parsley - to taste
• Salt pepper

Preparation:

Boil the egg hard, peel and chop. Peel the cucumber and chop finely. We chop the greens. Mix the egg, cucumber and herbs in a container, fill with juice and add fish. Salt and pepper, add sour cream and herbs to taste.