Canned fish soup - 7 recipes

Canned fish soup is prepared very quickly and always turns out to be tasty and aromatic even for a novice cook. Canned foods do not require long-term heat treatment, so they are added at the very end of cooking.

Appetizing salmon canned fish soup

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

List of ingredients:

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

Cooking steps.

1. The peeled potatoes are cut in small cubes, sent to a pot of water and cooked after boiling over low heat.
2. Diced onion is fried in oil until golden, then grated carrots are added and roasted for another 3 minutes.
3. Put tomato paste in the frying pan, mix and cook under the lid for another 3-4 minutes.
4. Pieces of fish are removed from the can, clean the ridge. Too large pieces are divided by a fork.
5. Pink salmon, the contents of the pan, bay leaf, salt and pepper are put in a pan to half-cooked potatoes.
6. The soup is cooked under the lid for another 7 minutes.

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

With sprats in tomato sauce

The recipe includes products that are accessible to everyone, and the soup turns fragrant, tasty and nutritious.

Structure:

• 240 g of sprats in tomato;
• 80 g of millet;
• 2 l of purified water;
• 2 potato tubers;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1 bay leaf;
• 8 peas of black pepper;
• salt.

Stages of cooking:

1. Millet is washed three times, poured into boiling water and boiled for 10 minutes, after removing the foam.
2. Finely chopped onions are fried in boiling oil until transparent.
3. Add chopped carrots to the onion and fry for a couple of minutes until it turns golden.
4. Tomato is divided into small pieces, put in a frying pan and stewed all together for 7 minutes.
5. Add chopped potatoes, salt and peas to the upcoming millet.
6. After 15 minutes, put the contents of the pan and the sprat from the jar along with the liquid into the pan.
7. After boiling, the soup is cooked for another 3 minutes.

Rich saury canned soup

Saury - oily sea fish - is ideal for preparing a delicious nutritious soup. The recipe is useful for modern women who do not want to spend a lot of time on cooking.

You will need:

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

Cooking technology.

1. Potatoes are cut into cubes, poured with cold water and put on a stove.
2. Once the water boils, add the washed millet.
3. Chopped onions and carrots are fried in heated oil and sent to a pot of potatoes and millet.
4. 20 minutes after boiling water add saury. Pre-knead it with a fork.
5. In conclusion, bay leaf, pepper and salt are put in the pan. The soup is cooked over low heat for another 4 minutes.
6. Before serving, the dish is insisted in a closed pan for a quarter of an hour.

With rice

According to this recipe, in just 30 minutes you can cook soup for an easy but satisfying dinner.

Necessary components:

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

Cooking process.

1. Carrots are cut in half circles, potatoes - slices.
2. The whole potato and peeled onion are put in a pan with cold water.
3. Carrots are fried in oil and added to vegetables after the water boils.
4. After 5 minutes, the washed cereal is poured into the pan.
5. The soup is salted and seasoned.
6. Cook the dish under the lid for another 10 minutes, and then add the sardines.
7. The soup is allowed to boil for another 3 minutes and the stove is turned off.
8. The dish is served on the table when it is infused for 15 minutes.

In a slow cooker

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

Would need:

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

Step by step recipe.

1. Peppers, carrots and onions are cut into smaller pieces, put in the bowl of the multicooker and cooked on the baking program for 7 minutes.
2. Add potato cubes, green onion rings, pure rice and canned food.
3. All components are poured with cold water and salted.
4. Canned fish soup in a slow cooker is cooked using the stewing program set for 40 minutes.

Hearty sardine soup in oil

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

Grocery list:

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

Cooking technology.

1. Peeled potatoes are cut into strips.
2. Cold water is poured into the pan, the potatoes are lowered into it and put on the included burner.
3. Carrots and onions finely chopped, then fry in a spoonful of oil until a pleasant golden hue.
4. The fish is removed from the can, large pieces are separated with a fork, the vertebral ridges are removed.
5. When the potatoes begin to boil, foam is removed from the surface and pasta is added. The dish is stirred occasionally.
6. Fried vegetables are spread in the pan.
7. After 10 minutes, add sardine in oil.
8. After another 3 minutes, the dish is salted, seasoned and left on the off plate under the lid for 10 minutes.

Canned pickle with pearl barley

There is no fish in the traditional pickle, but the addition of canned food helps to give a new flavor to the classic dish.

You will need:

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

Stages of cooking.

1. Barley is prepared in advance by soaking it in cold water for at least 3 hours.
2. Potatoes are cut in cubes.
3. Sliced ​​potatoes and swollen groats are sent to boiling water.
4. First chopped onion is fried in oil, then grated carrots and then finely chopped cucumbers.
5. After 15 minutes, fry is added to the pan.
6. After another 3 minutes, canned fish, tomato paste, crushed garlic and zest from half a lemon are spread here.
7. After 3 minutes, the soup is salted, supplemented with spices and removed from the stove.

Canned fish soup is served hot immediately after cooking. Such a dish is not subject to long-term storage, so it is better to cook it once and do not heat it. The perfect complement to the fish soup will be croutons, crackers, onion crackers, fresh herbs and sour cream.