Canned sardine soup: two step-by-step recipes

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Updated: Alexey Marchuk

11/28/2019 Cooking time: 40 min

A soup that is very similar in taste to the familiar soup. A hearty and aromatic soup is prepared from canned sardines in oil. The cooking process itself will not take much time.

How to make soup with canned sardines - 15 varieties

1. Canned sardine soup with a minimum set of ingredients
2. Cream soup with canned sardines
3. Canned sardine soup with fried onions and carrots
4. Soup with canned sardine and sorrel
5. Soup with canned sardine and rice
6. Soup with canned sardines and corn
7. Soup with “Sardine in oil” on the fire
8. Soup with canned sardines and pink salmon
9. Canned soup “Sardine” with cheese in a slow cooker
10. Soup with canned sardines and barley
11. Soup with canned sardines and semolina - recipe from the chef
12. Soup with canned sardine and egg
13. Soup of sardines in oil, mushrooms and tomatoes
14. Soup with canned sardines and noodles
15. Soup with canned sardine and bell pepper

Calorie content of dishes

Canned fish is just as tasty and healthy as fresh fish. Sardines can be used to make many simple soups without much effort. Just 30-40 minutes and a fragrant lunch is ready!

You can ask your question to our author:

Canned sardine soup with a minimum set of ingredients

This is the simplest recipe for such a soup. All its components are accessible and inexpensive.

Ingredients:

• Canned food “Sardine in oil” – 1 can
• Potatoes - 6 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Salt, pepper to taste

Preparation:

You need to pour 1.5 - 2 liters into a pan and put it on fire. Cut the vegetables into soup format: potatoes into cubes, finely chop the onion, and chop the carrots on a coarse grater or cut into cubes.

Vegetables are placed in boiling water and boiled.

When the potatoes become soft, you need to remove 50% of the total amount from the water and chop them. Then add it back to the broth.

After 7-10 minutes after this, you need to add the sardines to the pan. The soup is brought to a boil and turned off. If desired, you can add herbs, salt and pepper.

It is better to salt the soup at the very end, when the sardine has already been added, so it is better to determine the level of salt that the dish already has.

Correctly presenting the first dish to the family table

As you can see, canned fish soup does not take very long to prepare. After the dish has infused, you can safely pour it into plates. It is advisable to serve soup for lunch along with slices of bread, herbs and sour cream.

It should be especially noted that the soup, made from sardines in tomato sauce, and also with the addition of pearl barley, is very reminiscent of a dish such as rassolnik. By the way, if you want to make it even more similar to the presented lunch, we recommend additionally adding finely chopped pickled cucumbers to the broth, as well as grated cloves of garlic. With this composition, your soup will turn out very aromatic, tasty and rich.

Cream soup with canned sardines

Several types of cheeses give the dish a more delicate taste.

Ingredients:

• Canned fish “Sardine in oil” – 1 can
• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Processed cheese – 1 piece
• Soft cheese – 300 g
• Salt, pepper, herbs

Preparation:

Cut the vegetables into large cubes and boil in water. When they are ready, take them out and grind them using a blender. Place the mixture in water again and add two types of grated cheese.

When the cheese melts, you need to add chopped herbs.

Thick Portuguese sardine stew

The Portuguese are big fans of fish dishes. Of course, their special favorite is cod, but they also pay attention to sardines. To prepare a thick and aromatic stew in Portuguese, take:

• 1 kg fresh gutted sardines;
• 1 onion;
• 4 cloves of garlic;
• 1 hot red pepper;
• 2 bay leaves;
• 3 large ripe tomatoes;
• 200 ml white wine;
• 200 ml vegetable broth;
• 50 g fresh parsley;
• 150 ml olive oil;
• 25 g fresh mint;
• salt and ground white pepper.

Chop the onion into thin half rings. Pass the garlic through a press. Boil water in a saucepan and lower the tomatoes one at a time for 10-15 seconds. Remove the skin from the tomatoes and cut the pulp into large pieces. Cut the hot pepper into rings.

Place the gutted fillet in a bowl, sprinkle with coarse rock salt, cover with cling film and leave for 2 hours.

Heat olive oil in a wide saucepan and fry garlic and onion until translucent. Rinse the fish fillets in cold water and place on top of the vegetables. Add tomatoes, hot peppers, bay leaves, chopped mint and parsley, pour in white wine, season with salt and bring to a boil over low heat. Add hot broth and cook for another 3-4 minutes. Season with white pepper and serve, adding boiled crushed potatoes to the soup if desired.

Canned sardine soup with fried onions and carrots

This version of the dish differs from similar recipes only in the way the onions and carrots are processed. They must first be fried in a frying pan.

Ingredients:

• Potatoes – 5 – 6 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Canned sardines - 2 cans
• Salt, pepper, herbs

Preparation:

Add chopped potatoes to boiling water.

Chop the onion and carrots and fry in a frying pan in vegetable oil.

After the potatoes are cooked, add the onion-mark mixture to the soup.

Mash the sardine with a fork and add to the pan.

General principles for making soup

The famous Russian culinary specialist William Pokhlebkin believed that real soup does not lend itself to mechanization, requires constant attention, and cannot be left “to the mercy of fate.” This rule applies even to such a simple treat as canned sardine soup.

Canned fish soup sardines

To get a truly tasty and fragrant dish from a fish product, you need to take into account the following culinary principles:

• as a vessel for cooking soup, it is advisable to choose a large saucepan, which should be filled 2/3 of the volume with purified water;
• Before you begin the actual preparation of food, you should process the products included in the dish: you need to peel the vegetables, cut the ingredients into the appropriate form;
• To create a better aroma, it is recommended to pre-saute the prepared vegetables;
• Components such as potatoes or rice should be cooked for about ¼ hour from the start of the liquid boiling, so as not to overcook the food and retain the maximum of nutrients in it;
• The fish component of canned food can be dipped into the broth in a state mashed with a fork or almost in its entirety. This task is solved according to personal tastes, however, after adding the sardines, the food should be cooked for no more than 3–5 minutes;
• It is recommended to salt the broth at the end of heat treatment of products, so as not to make a mistake in the level of salinity of the dish that has already reached;
• bay leaves, peppercorns or sprigs of herbs inserted into the broth should be removed at the end of the process;
• It is possible to make a liquid dish thicker and more nutritious if you include semolina or processed cheese in the recipe;
• In order to avoid getting something similar to porridge at the final stage of preparation instead of an appetizing treat, canned fish should be placed in the soup at the moment when all its components have reached the required condition.

Fresh greens should be added to portioned plates in finely chopped form, which will make the treat very similar to traditionally prepared fish soup.

Soup with canned sardine and sorrel

The dish is quite specific due to the unusual combination of fish and sorrel.

Ingredients:

• Potatoes - 3 pcs.
• Canned food - 1 can
• Fresh sorrel – 300 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Processed cheese – 1 piece
• Vegetable oil
• Salt, spices

Preparation:

First you need to put water on the fire, bring to a boil and throw in the potatoes. While it is boiling, you need to pour oil into a frying pan and fry the onions and carrots.

When the potatoes are ready, add vegetables and sorrel, which must first be chopped, into the soup.

Boil the dish for 10 minutes and add processed cheese, cut into cubes.

Salt, you can add other spices if desired.

Canned soup in tomato sauce with millet

This version of the soup is prepared from canned food in tomato sauce with millet. You can, for example, take sardines in tomato sauce with vegetables or another canned option.

• 1.5 liters of water;
• 70 gr. millet;
• 3 potatoes;
• 1 carrot;
• 1 onion;
• 200 ml tomato juice;
• 1 can of canned fish in tomato sauce with vegetables;
• 50 gr. butter;
• 4 peas of allspice;
• 2 bay leaves;
• salt, black pepper, suneli hops to taste;
• 3 tablespoons of sour cream.

We prepare the products. We wash the potatoes, peel them and wash them again, cut the root vegetables into medium-sized cubes. We wash the millet, pour boiling water for one minute, then rinse again with cold water.

Finely chop the onion and grate the carrots. Spread the butter in a frying pan and fry the vegetables in it.

Place chopped potatoes and prepared millet into boiling water, add salt, bay leaf and allspice, cook for 15 minutes. Then add onions and carrots fried in butter, pour in tomato juice and season the soup with spices. Continue cooking for another 5 minutes.

Advice! If you don’t have tomato juice at home, you can easily prepare it by diluting tomato paste with water. You can also use fresh tomatoes, which need to be peeled and grated.

Serve the soup by placing a spoonful of sour cream in each bowl and sprinkling the soup with fresh herbs.

Soup with canned sardine and rice

Rice goes well with any fish. Canned “Sardine in Oil” is no exception. The dish turns out more nutritious and rich.

Ingredients:

• Potatoes – 5 – 6 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• “Sardine in oil” – 1 can
• Rice - 1/2 cup
• Vegetable oil
• Greenery
• Salt and pepper

Preparation:

Add rice to boiling water. Finely chop the onion and grate the carrots. Fry vegetables in vegetable oil. Add 50 g of water to the pan and leave to simmer.

Cut the potatoes into cubes and add to the rice.

The sardine is pitted, cut into smaller pieces or mashed with a fork. The fish is added to the pan.

You also need to add onions and carrots.

The soup needs to be boiled for a few minutes, then salted and tossed in the herbs.

Fish soup “Aquarium”

Delight your child with soup with “real” fish according to the original recipe - this time even the most picky little one will have an empty plate! Per serving you will need:

• Sea kale 40 g;
• Canned food in oil 40 g;
• Semolina 25 g;
• Quail egg 2 pcs.;
• A little vegetable oil and a pinch of salt.

Boil the seaweed in 350 ml of salted water until soft and remove from heat. Pour 50 ml of hot broth, dilute semolina in it. When it cools, add the canned food mashed with a fork, eggs and salt and mix until smooth. Bake the mixture in a small baking tray, cut out fish figures from the resulting cake and serve with the remaining broth.

Soup with canned sardines and corn

Corn can give this dish a completely different perspective. It adds sweetness to the soup.

Ingredients:

• Rice - 1/2 cup
• Carrots - 1 pc.
• Onion - 1 pc.
• Corn - 1 can
• Canned food “Sardine in oil” – 1 can
• Salt pepper

Preparation:

The first step is to boil the rice. When it is almost ready, chopped onions and carrots are added to the container.

The fish is chopped with a fork and also sent to the pan. And only at the very end is corn added. The soup is boiled for several minutes and seasoned with spices.

Soup with “Sardine in oil” on the fire

If you really want fish soup in nature, but there is no fish at hand, then this recipe will come to the rescue. For a successful process you will need a pot.

Ingredients:

• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Green garlic - 1 bunch
• Millet - 1/2 cup
• Canned sardines in oil - 1 can
• Salt pepper

Preparation:

You need to pour water into the pot. Add a little salt.

Chop the onions and carrots and pour into another container that can be used when cooking over a fire. Fry the vegetables.

Chop the potatoes and add to boiling water.

Rinse the millet and 7-10 minutes after the potatoes boil, add to the pot.

Chop the fish and add it to the soup along with onions and carrots.

Cook the dish until done. Sprinkle green garlic on top.

This option is also possible with fresh fish. Combining it with canned food will make the soup more interesting.

Cooking the first dish in a slow cooker

Before you make a delicious soup from canned “Sardines”, you should boil the pearl barley in advance. To do this, you need to put it in a slow cooker, add water, salt, and then put it in stewing mode. It is recommended to cook the cereal for 40-50 minutes. During this time, it should become soft and lose its inherent mucus.

After the pearl barley is boiled, it must be placed in a sieve and rinsed thoroughly under tap water. Then you can safely proceed to the actual preparation of the first dish. To do this, fill the bowl of the device 2/3 with clean water, then add potatoes, boiled pearl barley, onions, bay leaves and carrots. In this form, the soup must be cooked in stewing mode (under the lid) for 20 minutes. The specified time should be enough for the vegetables to fully cook.

After you have achieved the softness of all the ingredients, they should then be seasoned with spices, and then put the sardines into the soup along with tomato sauce. After stirring the broth with a large spoon, it needs to be cooked in the same program for 10 minutes.

Finally, add chopped parsley to the first dish. In this composition, it is recommended to keep the soup on heating for another 5-8 minutes.

Soup with canned sardines and pink salmon

The combination of several types of canned food gives the dish richer culinary notes, making it more filling and nutritious.

Ingredients:

• Potatoes - 5 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Canned sardine - 1 can
• Canned pink salmon - 1 can
• Vegetable oil
• Salt pepper
• Greenery

Preparation:

Add potatoes to water and cook until tender. Fry onions and carrots and add to potatoes.

Chop the canned food and add it to the soup along with the herbs. Wait a few minutes and turn off the stove.

Ukha is a native Russian dish

This dish belongs to the category of fish soups. The most popular fish soup has always been and remains fish soup, which is usually prepared from fresh fish. In general, fish soup is considered to be the oldest Russian and Ukrainian dish. Initially, it is a simple fish stew. Its analogue was yushka - a stew with meat. The origin of such stews is not clear, but the word “ukha” itself has ancient Indo-European roots.

Canned fish soups are an “economical” version of fish soup, but no less tasty and healthy. They do not require lengthy preparation, cleaning, or processing of fish. Therefore they prepare very quickly. You can use any canned fish soup - sardines, tuna, saury, mackerel, pink salmon, sprat in tomato sauce, etc.

Canned sardine soup is very popular in European countries (Portugal, England, Spain, France). The most delicious and authentic canned sardines are the French ones. They are first fried a little. Then add spices, olive oil or white wine with lemon.

Fish itself is a very healthy, balanced, dietary product containing a lot of microelements and vitamins. Sardines are sources of Omega-3 fatty acids, high amounts of protein, vitamin D, vitamin B12, calcium, iron, phosphorus, iodine and selenium. Canned sardines also contain large amounts of coenzyme Q10. This is an excellent antioxidant that saves the skin from premature aging. The content of so many beneficial properties in sardines explains its benefits in the following cases:

For the prevention of cancer - For the prevention of cardiovascular diseases - For the prevention of osteoporosis and arthrosis - To improve the condition of the skin - For immune deficiency

Contraindications to eating sardines are individual intolerance and gout.

Fresh sardines have high nutritional value (100g of meat = 166 kcal). During processing, the value varies depending on the additives and their quantity.

Sardine soup is a completely dietary product. One serving of soup without the use of vegetable oil for frying (100 g) contains only 22 kcal; 0.5 gr. fats; 1.2 gr. squirrel; 3.4 gr. carbohydrates.

Canned soup “Sardine” with cheese in a slow cooker

You can make the cooking process even easier by using a multicooker. The taste is identical to cooking in a saucepan. Cheese successfully dilutes the fish and vegetable company.

Ingredients:

• Processed cheese - 2 pcs
• Potatoes – 6 – 7 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• “Sardine in oil” – 2 cans
• Bay leaf
• Vegetable oil
• Greens to taste
• Salt, ground black pepper

Preparation:

Chop the onion and carrots. Add vegetable oil to the multicooker bowl and fry the vegetables. To do this, select the “Frying” mode.

Cut the potatoes into small cubes. The cheese is grated, and the sardine is mashed with a fork.

Everything is placed in a slow cooker, spices are added, and water is added.

The “Soup” program will allow you to prepare a dish within an hour.

The portion is sprinkled with herbs.

With melted cheese

The culinary intrigue of such a soup lies in its white color, which not only hides the components of the treat, but also arouses involuntary interest in the contents of the proposed dish.

Ingredients

To prepare the food you will need:

• sunflower oil - 40 ml;
• potato tubers - 3–4 pcs.;
• whole milk (fat content 4.5%) - 500 ml;
• processed cheese “Karat” - 200 g;
• drinking water - 1.2 l;
• carrots - 2 pcs.;
• hard-boiled egg - 1 pc.;
• laurel leaf;
• Atlantic sardine in oil (canned) - 250 g;
• bulbs - 1 pc.;
• fresh saury - 200 g;
• table salt, pepper, dill - to taste.

Step-by-step cooking process

Sequence of creating food:

1. First you need to peel all the vegetables, then coarsely grate the sweet carrots.
2. The cooled egg should be removed from the shell and finely chopped.

3. Now you have to chop the onion into quarter rings, put it in a frying pan with heated oil, then saute the pieces of the vegetable for about 4-6 minutes.
4. Then you need to add bay leaf and grated carrots to the onion, then continue cooking for another 2-3 minutes.
5. In the meantime, you need to pour milk and drinking water into a suitable saucepan, then heat the resulting mixture.
6. Now you should cut the peeled tubers into small cubes, put them in boiling liquid, then cook the vegetable pieces for approximately 15–20 minutes.
7. When the product becomes soft, add slightly mashed canned fish, as well as the contents of the frying pan.
8. Season the resulting mass with salt and cook for another 5 minutes. after a new boil.
9. Next, you need to place a finely chopped egg, crumbled cheese and chopped dill into the broth, after which you need to bring the food until the fermented milk product is completely dissolved. In this case, under no circumstances should the resulting mass be boiled.

The prepared soup should be steeped under the lid, then served in a portioned bowl, sprinkling the treat with freshly ground pepper.

Soup with canned sardines and barley

Pearl barley makes the soup hearty. This is especially important for men, because the rest of the ingredients in the dish are quite lean.

Ingredients:

• Canned food - 1 can
• Pearl barley - 1/2 cup
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 2 pcs.
• Salt pepper

Preparation:

It is important to initially add pearl barley to the boiling water so that it has time to cook. Then potatoes join it, and then onions and carrots.

When the cereals and vegetables are boiled, you need to add the fish and season the soup.

Soup with canned sardines and semolina - recipe from the chef

Semolina makes a simple soup an original first course. Its grains create the illusion of caviar, which makes the recipe more refined.

Ingredients:

• Potatoes - 5 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Canned food “Sardine in oil” – 1 can
• Semolina - 1 tbsp per two-liter pan

Preparation:

Vegetables are placed into boiling water: potatoes, onions and carrots. After they are cooked, fish is added, which does not need to be chopped.

Then gradually add semolina. The soup is boiled until the required thickness is obtained.

It is important to constantly stir the dish when adding semolina, otherwise “lumps” cannot be avoided.

Step-by-step recipe for canned Sardine soup

To prepare such a dinner, you do not need to purchase any overseas ingredients. After all, to get a tasty and rich soup, you should use only simple vegetables and inexpensive canned fish.

So, we need the following products:

• white onion - 2 medium pieces;
• canned food “Sardines” - 2 standard jars;
• rice cereal (you should take long grain) - 3 large spoons;
• bay leaf, salt, dill and chopped pepper - use as desired and taste;
• juicy carrots, not very small - 1 pc.;
• Refined oil - used for sautéing some of the components.

Soup with canned sardine and egg

The egg goes well with canned food, especially if you add cheese to the soup.

Ingredients:

• Potatoes - 3 pcs.
• Canned food - 1 can
• Eggs - 3 pcs
• Onion - 1 pc.
• Carrots - 1 pc.
• Processed cheese – 1 piece
• Salt pepper

Preparation:

First, chopped potatoes are added to the soup, then onions and carrots. Then it’s the turn of the fish.

Eggs should be cut into cubes and added to the soup. At the final stage, processed cheese is added, which can be grated or cut into pieces.

The dish is salted to taste.

Useful tips and tricks

The complexity of the presented dish lies precisely in the simplicity of the method of execution of any recipe, as well as in the small assortment of components included in the food.

To avoid mistakes during the cooking process, you need to take into account the following recommendations:

• When choosing canned food, you need to make sure that the can does not have any kind of deformation of the metal container, chips on the glassware, or, especially, any traces of rust on the surface of the container.
• In addition, you need to run your finger along the markings on the can. On high-quality products, the information placed should be embossed, which will be clearly felt during such testing, while on containers of a counterfeit product such information will be applied with paint.
• It is advisable to cut the components included in the recipe into approximately equal-sized pieces.
• Any vegetables placed in the broth should not be cooked for a long time - this is the main condition, the observance of which will ensure that most of the nutrients are transported into the soup.
• You can get a spicy taste of the treat using freshly ground black pepper.
• The addition of sage, oregano or thyme will provide a richer aroma to the first dish.
• To serve the treat correctly and beautifully, you must first place a portion of the thick part of the food in a deep plate, then carefully pour in the liquid component in a circle, trying to maintain the appetizing “slide” formed in the center of the dish.

A delicious soup made from canned fish must be supplemented with bay leaves, peppercorns, aromatic herbs and spices. In order not to interrupt the taste and aroma of the sardine, such ingredients should be included in measured quantities.

Soup of sardines in oil, mushrooms and tomatoes

An original solution for those who don’t know what to cook for lunch. The combination of fish, tomatoes and mushrooms can be considered ideal.

Ingredients:

• Canned food “Sardine in oil” – 1 can
• Potatoes - 5 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Tomato – 1 pc.
• Marinated mushrooms – 300 g
• Vegetable oil
• Salt, spices

Preparation:

First you need to boil the water. Add chopped potatoes. Then fry the onions and carrots in a frying pan.

The mushrooms are chopped and placed in a frying pan. You also need to add tomato cubes there.

When the potatoes are cooked, fish and a mixture of vegetables and mushrooms are added to the soup.

Canned fish soup - recipe for pink salmon, saury, mackerel, sardine, tuna and trout

For many, canned fish soup is a quick, tasty and nutritious lunch that can be cooked without additional hassle and unnecessary labor. From a wide variety of possible recipes, everyone will be able to find their own version and get the hot food they desire.

Canned fish soup - recipes

Cooking canned fish soup at home is a pleasure, it is so simple and fast, and besides, there is no need to pre-cook the broth.

1. For hot dishes of this kind, any canned fish is suitable: in its juice or in oil, which you just have to add to the pan in the last minutes of heat treatment of the contents.
2. The thickness of the soup is achieved through the portion and assortment of vegetables or the use of additives such as millet, rice, buckwheat, and pasta.
3. Before preparing canned fish soup, you need to prepare, peel and chop all the vegetables, and saute the onions and carrots in oil if desired.
4. Cereals are added along with vegetables, and vermicelli is added at the stage of adding canned food.
5. Adding herbs at the end of cooking or when serving will refresh the taste of the dish, and garlic, hot peppers, and all kinds of seasonings will make the hot dish piquant.

Fish soup from canned pink salmon

A rich and aromatic fish soup made from canned pink salmon, the recipe for which will be presented below, is cooked in three minutes. If someone prefers to fry vegetables before adding them to the hot dish, nothing prevents them from doing so in this case, sautéing onions and carrots in vegetable or butter fat.

Ingredients:

• canned pink salmon – 3 cans;
• potatoes – 700 g;
• onion – 200 g;
• carrots – 200 g;
• laurel – 2-3 pcs.;
• salt, pepper, herbs.

Preparation

1. Peeled and chopped potatoes are placed in the water.
2. After 5 min. add chopped onions and carrots.
3. Cook hot until the vegetables are ready.
4. Add laurel, canned food, seasonings, and salt to taste.
5. Warm up the delicious fish soup for a few more minutes, adding the greens at the end.

Fish soup made from canned saury

When there is absolutely no time for lengthy preparation of intricate dishes, fish soup from canned saury is a recipe that you can use and cook hot in just half an hour. Everyone can adjust the thickness of the dish at their own discretion by adding more potatoes, other vegetables or rice.

Ingredients:

• canned pink salmon – 2 cans;
• potatoes – 200 g;
• onion – 200 g;
• carrots – 200 g;
• rice – 150 g;
• laurel – 2-3 pcs.;
• salt, pepper, herbs.

Preparation

1. Pour washed rice into boiling water, and after 10-15 minutes. chopped potatoes.
2. Fry onions and carrots in oil, transfer to a saucepan, adding greens.
3. Add canned food, let the dish boil, and turn down the heat.
4. After 5 min. The fish soup will be ready.

Canned mackerel fish soup

The most aromatic fish soup can be cooked using canned mackerel as the base ingredient. Bell peppers fit harmoniously into the composition of hot bell peppers, refreshing its taste, balancing the thickness and adding brightness to the dish if you take quarters of the vegetable of different colors. In addition to the traditional laurel and pepper, you can season the soup with paprika and Italian herbs.

Ingredients:

• canned mackerel – 1 can;
• potatoes – 4-5 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• sweet pepper – 1 pc.;
• rice – 4 tbsp. spoons;
• laurel – 1 pc.;
• paprika and Italian herbs - 1 teaspoon each;
• salt, pepper, oil, herbs.

Preparation

1. Rice is poured into 2.5 liters of boiling water.
2. After 10 min. add potatoes, sweet peppers, all seasonings, and after another 10 minutes. onions and carrots sautéed in oil and canned fish.
3. Boil the soup for 5 minutes, adding greens at the end.

Fish soup made from canned sardines

Fish lovers will undoubtedly enjoy the delicious canned fish soup cooked according to the recipe presented below. In this case, the hot dish is complemented with sardines in oil, after mashing the pieces a little with a fork. Instead of rice, you can add more potatoes or use other cereals: corn, wheat, semolina.

Ingredients:

• sardine – 1 can;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• rice - 1-2 tbsp. spoons;
• laurel – 1 pc.;
• seasoning for fish soup - to taste;
• salt, pepper, oil, herbs.

Preparation

1. Chopped potatoes, bay leaves, salt are thrown into boiling water, and after boiling again, rice.
2. Fry onions and carrots in oil and place in a pan.
3. Add canned food, seasoning for fish soup and cook the dish until the rice and potatoes are ready.
4. When the delicious canned fish soup is ready, season it with herbs.

Fish soup made from canned tuna

Fish soup made from canned tuna has a unique taste, the recipe of which requires the addition of fried tomatoes, slices of which are placed on each plate when serving hot. Do not knead the fish too thoroughly before adding it to the pan, but only divide it into medium pieces.

Ingredients:

• tuna – 1 can;
• water – 1 l;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• cherry tomatoes – 5 pcs.;
• laurel – 1 pc.;
• salt, pepper, vegetable oil, herbs.

Preparation

1. Potatoes are placed in the water, and after 10 minutes. add fried onions and carrots, canned food.
2. The tomatoes are cut into halves and fried in oil, adding salt and pepper at the end.
3. When ready, rich canned fish soup is served with fried tomatoes and fresh herbs.

Canned trout fish soup

The cooked fish soup from canned trout is beyond competition, the recipe for which is no less simple than with other canned fish. The taste of the hot dish will become more delicate and acquire special creamy notes when melted cheese is added to the broth at the end of cooking. The greenery of fresh dill successfully refreshes the overall palette.

Ingredients:

• canned trout – 1 can;
• water – 1.5 l;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• processed cheese – 100 g;
• laurel – 1 pc.;
• dill – 1 bunch;
• salt, pepper, vegetable oil.

Preparation

1. Boil the potatoes in water until almost done.
2. Fry onions and carrots, add to the soup along with grated or chopped processed cheese and seasonings.
3. Add fish with juice, boil the dish for 5 minutes, adding chopped dill at the end of cooking.

Canned salmon fish soup

An excellent lunch for the whole family will be cooked fish soup from canned salmon, the recipe for which is incredibly simple. Place all the prepared vegetables and seasonings into the pan in one go, and when ready, stir in the fish. The traditional soup set here is supplemented with green peas, corn, and sweet peppers.

Ingredients:

• canned salmon – 1 can;
• water – 1.5 l;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• peas and corn – 100 g each;
• laurel – 1 pc.;
• greens – 1 bunch;
• butter – 40 g;
• salt, pepper, Provençal herbs.

Preparation

1. Peel the potatoes, onions and carrots, chop them, add water and bring to a boil.
2. Add peas and corn, bay, salt, pepper and herbs, throw in a slice of butter.
3. When the vegetables are ready, add the fish, heat it hot for 5 minutes, and serve with herbs.

Iwashi canned fish soup

Canned fish soup with millet is thick, rich and appetizing. If desired, the composition can be supplemented with chopped tomatoes, tomato sauce, sweet and hot peppers, and other vegetables. You can add sourness to the hot dish by adding lemon slices directly to the plate along with the herbs.

Ingredients:

• Iwashi canned food – 1 can;
• water – 2 l;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• millet – 100 g;
• laurel – 1 pc.;
• tomatoes – 2 pcs.;
• salt, pepper, oil, herbs.

Preparation

1. Sliced ​​potatoes are poured with water and brought to a boil.
2. Add millet and cook for 10 minutes.
3. Stir sautéed onions and carrots, chopped peeled tomatoes, and seasonings into the soup.
4. Add canned food to the pan and let the dish boil for another 5 minutes. and served with fresh herbs.

Canned cod fish soup

Another worthy nutritious option for a flavorful hot dish is canned fish soup with barley, which should first be soaked in water for a while and then boiled until almost done. In this case, onions are replaced with more delicate leeks and tomatoes are added for sourness and flavor.

Ingredients:

• canned cod – 1 can;
• water – 2 l;
• potatoes – 4 pcs.;
• pearl barley – 100 g;
• leeks – 0.5 pcs.;
• carrots – 1 pc.;
• tomato sauce – 100 ml;
• laurel – 1 pc.;
• salt, pepper, oil, herbs.

Preparation

1. Boil pearl barley separately.
2. The chopped potatoes are poured with water and allowed to simmer for 10 minutes.
3. Add boiled pearl barley, and after 5 minutes. sauteed leeks and carrots, tomato sauce and fish.
4. Season the hot dish to taste, boil for 5 minutes, adding herbs at the end of cooking.

Canned fish soup “Sprats in oil”

A quick and tasty fish soup, the recipe for which is made with sprats, can be cooked exclusively with vegetables or, as in this case, small vermicelli can be added. The richness of the canned food used is enough to avoid adding all kinds of spices and seasonings. You can limit yourself to just fresh herbs.

Ingredients:

• sprats – 1 jar;
• water – 2 l;
• potatoes – 4 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• vermicelli – 100 g;
• salt, pepper, oil, herbs.

Preparation

1. Place the potatoes in a pan of water and cook for 10 minutes.
2. Add sautéed onions and carrots, sprats along with butter and vermicelli.
3. Boil the hot dish for 5 minutes, let it brew a little and serve with fresh herbs.

Canned fish soup “sprat in tomato”

Those who like canned food in tomato will also like hot dishes in the appropriate design. A similar dish with the addition of vermicelli, millet or rice will be magnificent in all respects, thick and rich. For aroma and refreshing vegetable notes of the soup, the composition can be supplemented with sweet bell pepper.

Ingredients:

• sprat in tomato – 1 can;
• water – 2 l;
• potatoes – 3 pcs.;
• onion – 1 pc.;
• carrots – 1 pc.;
• rice – 3 tbsp. spoons;
• laurel – 1 pc.;
• sweet pepper – 0.5 pcs.;
• salt, pepper, oil, herbs.

Preparation

1. Boil chopped potatoes and rice in water for 10 minutes.
2. Fry onions and carrots and add to the pan.
3. After another 5 minutes. put canned food, sweet peppers, seasonings.
4. Cook canned fish soup with rice until all ingredients are cooked, adding greens at the end of cooking.

Source: https://womanadvice.ru/rybnyy-sup-iz-konservov-recept-iz-gorbushi-sayry-skumbrii-sardiny-tunca-i-foreli

Soup with canned sardines and noodles

This recipe is similar to Chinese dishes that combine fish and noodles.

Ingredients:

• Canned food “Sardine in oil” – 2 cans
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Noodles – 50 g
• Salt
• Pepper
• Soy sauce if desired

Preparation:

The water is brought to a boil. Potatoes are added to it and boiled.

Then you need to throw chopped onions, chopped carrots and noodles into the pan.

Add fish and season.

If you use soy sauce, the dish will be more “Chinese”.

With millet

A dish prepared with small grains can easily be called “fish soup”, because in the classic version such fisherman’s food most often includes millet.

Ingredients

To get the soup you will need:

• sunflower oil (preferably refined) - 50 ml;
• canned sardine in oil - 2 cans;
• purified water - 3 l;
• carrots and onions - 20 g each;
• millet - 130 g;
• bay leaves - 3–4 pcs.;
• potato tubers - 3–4 pcs.;
• sea ​​or table salt - 20 g;
• peppercorns, parsley - optional.

Step-by-step cooking process

Sequence of cooking steps:

1. The first step is to pour purified water into a spacious saucepan and start heating the liquid. It should be noted that the soup prepared with vegetable broth will be tasty and aromatic.
2. While the water is heating up, you need to peel the potatoes, cut them into cubes, then place them in the boiling liquid. You also need to place bay leaves and peppercorns here, then continue the cooking process.
3. In the meantime, the millet should be processed. The main task is to remove black grains from the mass, which can significantly spoil the beauty of the created treat. Therefore, the product should be carefully sorted, then washed, and then put into the broth.

4. Any soup should be cooked over low heat, reducing the heating intensity immediately at the start of boiling after adding the next component of the dish. If you skip this moment, the broth may turn out cloudy, and it is almost impossible to correct such an oversight.
5. Now you have to peel the carrots and onions, chop them into strips or in another form, then sauté the slices in oil until golden brown.
6. When the millet is boiled, you should add soft vegetables to the broth, adjust the soup by the amount of salt and pepper (peas and bay leaves should already be removed from the container), carefully mix the composition, wait for a new boil, then finish the process.

Soup made from sardines, even if it is canned fish, really resembles real fish soup. You just need to steep the food for a short time, then place it on plates, generously sprinkle with chopped herbs, and serve the food with fresh bread with an appetizingly crispy crust.