They say that the strength of a family can be judged by how often soup is prepared in the house. But preparing a traditional first course takes a long time. You can cook soup from canned fish much faster. This dish turns out to be very tasty and satisfying, and it will take no more than half an hour to prepare.
You can make canned fish soup from different types product. You can use pink salmon, mackerel, saury, tuna and other types of fish. It is best to use canned food prepared in its own juice, jelly or broth. You can also take canned fish in tomato sauce. But fish in oil is not the best option, as the dish will turn out too fatty. IN as a last resort, you need to remove the fish from the cans, and do not pour the oil itself into the soup. In addition, if the canned food is in oil, then it is better to cook the soup without frying.
Canned fish soup is cooked with the addition of vegetables and cereals. Be sure to use fresh or dried herbs, as well as seasonings - Bay leaf, allspice and black pepper, etc.
Canned fish is added to the soup at the last stage, when the remaining ingredients are already fully prepared.
Interesting facts: Canned foods began to be mass produced in the mid-19th century after tin cans came into use. The first cans were made of thick tin, so it was possible to open cans only with a chisel and hammer at hand.
Light soup with canned saury
This light soup is prepared with saury canned in its own juice. It will take no more than half an hour to prepare this dish.
- 1.5 liters of water;
- 1 can of canned saury;
- 3 potatoes;
- 1 carrot;
- 1 onion;
- 2 tablespoons vegetable oil;
- 1 egg;
- parsley, salt, spices to taste.
Immediately put a pan of water on the stove, while we prepare the food, the water will have time to boil.
We clean the vegetables. Place a frying pan on the fire and pour oil into it. Finely chop the onion, put it in hot oil and lightly fry. Then add carrots to the onion, which need to be cut into thin strips or grated. Continue frying until the vegetables are ready.
Place the potatoes, which have been previously peeled and cut into small cubes, into boiling water. As soon as the water boils for the second time, add salt and cook for about 10 minutes. Next, transfer the sautéed vegetables into the pan and cook for about another 10 minutes.
- 2 cans of mackerel canned in tomato sauce (240 g each);
- 1 can of canned white beans in tomato sauce;
Pour water into a saucepan and put it on fire. Peel the potatoes and cut them into cubes. Place the potatoes in boiling water, add salt and add a bay leaf.
Advice! This soup can be cooked using canned natural mackerel with added oil. In this case, you should also take beans cooked in their own juice.
Cut the onions and carrots into small cubes, fry the vegetables in vegetable oil. Add the fried vegetables to the soup when the potatoes become soft. Opening cans of canned food. Transfer the fish and beans along with the sauce into a saucepan with soup. It is better to break the fish with a fork first so that the pieces are small. Season the soup to taste with spices, cook for 2-3 minutes and turn off the heat. Let the soup steep before serving for about 20 minutes, covered, on the stove turned off.
How to make canned fish soup? This culinary question is often asked by housewives who want to diversify their family’s diet and make the first course not traditionally (with meat), but using the mentioned product. It should be especially noted that fish can be cooked in different ways. Today we will look at several recipes that include vegetables, cereals and even processed cheese.
Classic canned fish soup "Saury"
The first dish from such a product turns out aromatic and very tasty. Canned Saira does not have much fat content, which makes the soup more healthy.
So, to prepare a classic fish dish we need the following components:
- drinking water - 2 l;
- canned fish “Saury” - 1 jar;
- potato tubers - 3 small pieces;
- white onion - 2 medium heads;
- medium-sized carrots - 1 pc.;
- (use ground), table salt, bay leaves - add to taste;
- garlic - 1 small clove;
Vegetable processing
Before preparing canned fish soup, it is necessary to thoroughly process all prepared products. To do this, you need to peel the heads of white onions, potato tubers and carrots. It is advisable to chop the first two ingredients into medium cubes. As for carrots, they should be grated (preferably a large one). In addition, you need to rinse the fresh herbs and chop them finely with a knife.
Preparing canned food
Fish soup made from canned Saira turns out to be very satisfying and aromatic. Moreover, the mentioned product has a relatively low cost, and therefore the presented dish can be prepared very often. Before putting canned fish into the soup, it is advisable to remove it from the jar and then thoroughly mash it with a fork along with the aromatic broth. If desired, a few pieces of saury can be left as a whole.
Cooking process
How to make canned fish soup? To do this, take a pan and pour regular drinking water into it. After the liquid boils, add chopped potatoes, grated carrots and white onions into the bowl. These ingredients should be cooked until fully cooked. Finally, you need to add crumpled canned fish, bay leaf and bay leaves into the broth. After mixing the products, you should wait until they boil, and then cook for about 6 more minutes. Next, remove the finished soup from the stove, add fresh chopped herbs and grated garlic clove. After this, the pan must be tightly closed and kept in this position for a quarter of an hour.
Proper serving for lunch
Now you know how to make canned fish soup. The first course should only be served hot. In addition to this lunch, you can serve black or white bread, as well as sour cream and tomato paste. Bon appetit!
Making canned fish soup “Mackerel”
This dish turns out to be more satisfying and high-calorie than the previous one. This is due not only to the fact that mackerel is a fatty fish, but also to the fact that fried vegetables and processed cheese are additionally added to such a soup. But first things first.
To prepare the first course we will need:
Preparing vegetables
To prepare canned mackerel soup, you should make a tasty and aromatic frying in advance. To do this, you need to peel the heads of white onions and carrots, and then finely chop and grate them accordingly. Next, you need to put the processed vegetables in a frying pan, add vegetable oil and table salt to them, and then fry until golden brown.
Also for the soup you need to peel and chop the potato tubers and finely chop the fresh herbs.
Processing of cheese and mackerel
The canned soup, the recipe for which we are considering, in addition to vegetables, fish and frying, also includes a product such as processed cheese. Surely few people have heard that the presented ingredient can be added to first courses. However, it is this that gives the soup its special taste, color and aroma. Before placing it in the pan milk product you need to grate it on a fine grater. As for canned food, they should be placed in a deep plate and lightly mashed with a spoon directly along with the oil broth.
Heat treatment
How to cook soup with canned mackerel and processed cheese? First you need to boil water in a large saucepan, and then put the pre-shredded potatoes in it. After the vegetable becomes almost soft, you need to add bay leaf, table salt, allspice, as well as canned fish and processed cheese. All ingredients should be mixed and then boiled for 4-7 minutes. After turning off, you need to add roasted vegetables and fresh herbs to the soup.
Serving
You know how to make soup from canned food and processed cheese. But its correct presentation to the table is also considered equally important. This dish should only be served hot to guests or family members. As a rule, it is served for lunch not with bread, but with croutons. You can make them yourself, or you can purchase them already at finished form. The main thing is that such a flour product tastes like garlic. In addition, fish soup is often served with fresh vegetable salad, as well as low-fat sour cream or mayonnaise.
How to quickly make a first course with fish?
If you need to quickly make lunch, then the presented recipe is ideal for this. But before eating canned food, you should decide which fish you want to give your preference to. Some people make this dish from sardines, salmon, and others from pink salmon and even sprats in oil. However, we recommend preparing the most delicious tuna dinner for the whole family.
So, we will need:
- cereal (you can take buckwheat, rice or millet) - ½ faceted glass;
- drinking water - 2 l;
- canned tuna - 1 jar;
- potato tubers - 2 small pieces;
- white onion - 1 medium head;
- medium-sized carrots - 1 pc.;
- allspice (use ground), table salt, bay leaves - add to taste;
- fresh herbs (dill, onion, parsley) - a small bunch.
Food preparation
Before putting the main ingredients into boiling water, they should be well processed. First you need to thoroughly rinse the cereal. It can be rice, buckwheat, or millet. If desired, such a product can be soaked in water in advance and left overnight. Such processing will make the cereal softer and healthier. After all, you won’t have to cook it for long, which will preserve the maximum of vitamins and microelements in it.
You should also peel and chop potato tubers, carrots and onions. As for canned tuna, it needs to be divided into small pieces.
Preparing the first course
After all the above ingredients have been prepared, you should immediately begin their heat treatment. To do this, you need to pour water into the pan and bring it to a strong boil. Next, you need to simultaneously dip potato tubers, carrots, cereals (if they have not been soaked in advance) and onion. After all the ingredients become soft, add pieces of canned tuna, bay leaves, fresh herbs, as well as table salt and allspice. In this composition, it is advisable to boil the first dish for a few more minutes, and then remove it from the stove and leave it under a closed lid for a quarter of an hour.
How to present it to the table?
After quickly preparing the fish soup, it should be divided into deep plates and then served to the table along with black bread and a salad of raw vegetables. If desired, you can add a couple of small spoons of sour cream or a little mayonnaise to this dish.
Cooking fish soup in a slow cooker
Soup in a slow cooker made from canned food will turn out special if you add such a healthy and tasty vegetable as broccoli into it.
So, to create the first dish, you need to prepare in advance the following ingredients:
Preparing the roast
How to cook soup with canned food and broccoli? To do this, thoroughly wash and peel the cabbage inflorescences, onions and carrots, and then place them in a slow cooker along with vegetable oil. Turning on the baking mode, the vegetables must be fried until golden brown. After 15 minutes, add grated garlic and table salt to the food, then remove from the container and set aside.
Cooking
After the frying is ready, you need to pour regular drinking water into the same bowl of the device, then add the potatoes and turn on the cooking mode for 40 minutes. During this time, the vegetable should become completely soft. To it you need to add chopped canned pink salmon, as well as table salt, fresh herbs, bay leaves and allspice. Next, the dish must be kept in the same program for a quarter of an hour. Finally, the pre-prepared frying should be added to the broth. In order for the soup to absorb the aromas of vegetables and garlic, it is recommended to leave it on the heat for about half an hour. After this time, the dish can be safely presented to guests.
How to serve lunch to the table?
Fish soup should be served hot for lunch. You can also serve this dish with some salad, fresh herbs or vegetables, sour cream or mayonnaise. Bon appetit!
Before you start preparing fish soup, you should find out how to choose canned food. After all, such a spoiled product can cause severe poisoning in a person.
So, what should you pay attention to before buying canned fish?
- Date of manufacture. It is located on the product cover (embossed) in the first row.
- Manufacturer. The manufacturer of a particular canned fish product is indicated on the jar label. It is better to purchase a product manufactured by a company located on the sea coast. After all, this is the only way you have a chance to buy fresh and tasty canned fish.
- Product labeling. The numbers and letters on the lid of the jar must be embossed from the inside, that is, convex. Although at some enterprises markings are applied using a special laser. This paint never wears off - this is the difference between high-quality canned food and those made by hand.
- Compound. The ideal contents for canned fish are the following: saury, pink salmon, tuna, etc., salt and spices. If among such components there are various additives, enhancers and substitutes, then it is better to avoid this product. After all, it is unknown what the consequences of consuming canned fish in combination with various chemicals may be.
- Volume. A good canned product should contain at least 70% of the main ingredient (in this case, fish). If this figure is significantly underestimated, then we can safely say that the manufacturer sold you excess water, bones, fins, offal and other inedible elements.
Here is a classic of budget soups - canned saury fish soup. It's not much of a budget thing - it's very tasty! And very fast! Just half an hour - and you will put a fragrant, nutritious soup on the table. Of course, this is not, but canned fish soup turns out excellent without any need to compare it with expensive stews like!
The secret to preparing such soups lies in choosing the type of seafood. To make the fish broth really tasty, aromatic and rich, take canned food from fatty sea fish. Saira is an ideal option for these purposes ().
Magic Food Tips
- It is important to choose the right raw materials. Before purchasing, look at the production date, read the ingredients, evaluate appearance banks. Canned food should not have any defects or dents, and the labeling should be clearly legible.
- Canned fish is a completely ready-to-eat product that does not require preliminary heat treatment. If you don’t want the dish to turn into “porridge,” add canned food to the soup when all the other ingredients are ready.
- Never add salt to fish soup at the beginning of cooking. Canned food, as a rule, already contains a lot of salt, so the dish is easy to spoil.
Total cooking time: 30 minutes
Cooking time: 25 minutes
Yield: 2 liters
Preparation
Big photos Small photos
First of all, I peeled and cut the potatoes into small cubes. I washed it a couple of times to remove excess starch. I poured in 2 liters of cold water and set it to boil. If you are preparing vegetable soup (that is, without cereals), then take 3 large potatoes, and if you plan to thicken it, then, on the contrary, reduce the quantity to 2 tubers.
While the potatoes are boiling, I peeled and cut the onion into small cubes and the carrots into quarters (you can chop them on a coarse grater). Heat vegetable oil in a frying pan and fry the vegetables until soft and lightly browned, stirring. Pour in very little oil, because canned food already has enough fat. As soon as the potatoes boiled, I put the vegetables into the pan. At this stage, you can slightly change the recipe and add additional ingredients to the soup - cereals, which will thicken it and make it more satisfying. Rice, millet or pearl barley will do (don’t forget to soak the latter first, otherwise it will take a long time to cook).
After about 15-20 minutes, when the vegetables are completely cooked, it’s time to add canned fish to the soup. I put the contents of the jar of saury on a plate and mashed it with a fork - not too hard, let there be large pieces of fillet, the main thing here is to chop the ridges, which as a whole will not feel very pleasant in the soup.
I put the fish in the pan. If you don’t want to mash the saury, you can add it whole to the soup, removing the ridges. I left a couple of pieces whole for serving, so that later I could arrange them beautifully on plates. Be sure to add oil from the jar, it is very fragrant. If you don’t like it too oily, you can add not all the oil, but only half.
Only now you can add salt and pepper to taste, bay leaf for aroma. Let the saury soup simmer for 4-5 minutes over low heat.
At the very end I added fresh herbs, finely chopped with a knife. Dill, parsley and green onions are suitable; they all go well with fish, making the dish more aromatic and richer in taste. As soon as the broth boils again, you can remove the pan from the heat.
Before serving, it is advisable to leave the saury soup covered for 10-15 minutes. Afterwards you can call everyone to the table. Best served hot, on the first day of preparation. Can be supplemented with croutons, crackers with onions, and fresh herbs. Bon appetit!
Sair soup: cooking options
- Do you want to make a diet fish soup without it being too greasy? Then add raw vegetables, without sautéing.
- You can add only vegetables or thicken the soup with your favorite cereal: rice, millet, pearl barley, bulgur, buckwheat or barley.
- Canned fish soup with tomato paste will be delicious. The technology does not change, just add 2 tablespoons of good pasta to the frying, without starch or other thickeners.
- If you like experiments, try adding processed cheese or a scrambled chicken egg at the end of cooking.
- You can cook fish soup from canned saury without potatoes, only with onions and carrots, thicken with millet, rice or cheese. Add a whole set of greens or use only one type at your discretion. Choose your delicious option and good luck with your culinary experiments!
Canned fish soup is a quick, economical option for a first course. Using canned food allows you to get rid of unnecessary red tape with cleaning and cutting raw fish, because... Many people don't like this process. In addition, for a tasty soup you need a rich broth, which is precisely present in canned fish.
To cook a delicious soup, you need to choose the right canned food. They should be from a fairly fatty type of fish, preferably in its own juice or natural oil and from a reliable manufacturer. Otherwise, any canned fish is suitable for making canned fish soup: saury, salmon, mackerel, tuna and others.
Salmon soup with pickled cucumbers
This is a simple hearty soup made from canned salmon. The dish is distinguished by original fried vegetables with tomato paste.
Soup with canned salmon and pickles
Ingredients for cooking:
- 2 cans of salmon in oil;
- 3 small pickled cucumbers;
- 3 tbsp. tomato paste;
- 2 tbsp. fresh sour cream;
- 1 fresh egg;
- 1 bunch each of fresh dill, basil, onion;
- a little salt, ground paprika and black pepper.
Preparation:
First, boil a chicken egg, peel it, and mash it with a fork into a homogeneous puree.
Place a pan of water on the fire; when the liquid boils, add all the seasonings and spices.
Separately, in a frying pan, simmer finely chopped pickled cucumbers in a small amount of vegetable oil. After a quarter of an hour, add tomato paste or tomatoes to the frying pan, add the egg mixture and chopped green onions.
After 5 minutes, add the frying mixture to the boiling water. Next, add pieces of canned salmon and mix. After 15 minutes, add chopped fresh herbs to the soup, stir, and set aside. Before serving, let the soup with canned fish sit for about 10 minutes. Serve with a spoonful of sour cream.
Rice made from canned sardines
This dish will require a minimum of time and ingredients. And the delicious taste of canned sardine fish soup will exceed all your expectations.
Sardine soup in its own juice with rice
Ingredients:
- 1 can of sardine in its own juice;
- 1 carrot;
- 5 potato tubers;
- 1 tbsp. round rice;
- 2 tbsp. butter;
- 1 onion;
- 1-2 bay leaves;
- 1 pinch of dried dill;
- a little salt, black pepper.
Preparation:
We start cooking the soup by peeling the vegetables. Wash and peel the root vegetables thoroughly. Cut the tubers into small cubes, pour two liters drinking water and put it on the stove. For a pleasant creamy consistency of the dish, it is better to use starchy round or broken rice. We sort out the grains, wash them, and add them to the potatoes after the water boils. Cook until the cereal is completely cooked.
Meanwhile, three carrots, peel and finely chop the onion. Fry vegetables over boiled butter, transfer the sauté into the pan. Salt the dish, pepper to taste, season with dried herbs. 5 minutes before the end of cooking, add the sardine pieces. Serve the finished canned fish soup with rice hot.
Cheese soup with mackerel and millet
We recommend preparing this soup, which is very reminiscent of fish soup, for lunch or dinner. The dish turns out tender, rich with a creamy consistency. A millet soup like the one in the photo can be made from any canned fish in oil.
Soup with mackerel in oil, millet and melted cheese
Ingredients:
- 1 can of mackerel (in oil);
- 100 g millet;
- 2 tbsp. heavy cream;
- 1 large potato;
- 100 g of good processed cheese;
- 1 bunch of young dill.
Preparation:
To prepare canned mackerel soup, boil the millet separately, because... it may taste bitter in the finished dish. Wash the cereal well, add water, cook until tender at a low boil, otherwise the millet will turn into a viscous porridge.
Meanwhile, open the jar, place the fish pieces on a plate, remove the ridges and large bones. We also inspect the sauce remaining in the jar and remove unnecessary bone fragments. We will also add it to the soup.
In another saucepan, boil one and a half liters of water. Quickly peel and chop the potatoes. Place the vegetables in boiling water and cook until almost done. Don't forget to remove starch foam from the surface.
Add processed cheese cut into pieces into the prepared potato broth. Stir vigorously until the cheese is completely dissolved. Next comes the turn of canned millet. Salt everything to taste, after tasting the dish first.
Let the soup simmer on low heat for 5 minutes, then season it with butter and chopped dill. We remove the pan to the side so that the dish sits for a quarter of an hour. Serve with cream and fresh herbs.
Pearl barley soup in a slow cooker with tuna
Thanks to the presence of pearl barley, this recipe for soup with canned fish turns out rich and thick. And modern kitchen appliances will make cooking much easier and make the dish more flavorful.
Ingredients:
- 1 can of canned tuna in oil;
- 5 potatoes;
- 1 onion;
- 0.5 multi-cups of dry barley;
- 1 carrot;
- 1.8 liters of spring water;
- 2 tsp table salt;
- 2-3 sprigs of dill, parsley, onion;
- 2-3 tbsp. lean butter.
Preparation:
To make barley soup, you need to rinse the cereal in advance and pour boiling water over it for half an hour. Then it will cook quickly.
Pour vegetable oil into a bowl and heat it in the “Fry” mode. At the same time, peel, finely chop the onion, and grate the carrots. Fry the vegetables for five minutes until they brown a little.
Open the jar of fish, mash the contents with a fork, and send everything to fry. Stir and simmer for 8-10 minutes. Then we put the device into standby mode for a while.
Peel, cut the potatoes into medium slices, and place them in the slow cooker. We send the soaked, washed clean water cereal Fill everything with water, salt, cook for an hour on the “Soup” mode.
After 40 minutes, add finely chopped herbs to the canned tuna soup and cook until the final signal.
Serve ready-made canned fish soup in a slow cooker immediately after cooking.
Soup with canned food and beans in tomato
Canned food allows you to prepare any first course quickly and without hassle. Let's look at how to prepare a delicious soup with canned fish and beans?
Fish soup with canned fish and beans
Ingredients:
- 1 can of canned trout;
- 1 tbsp. tomato paste;
- 1 can of canned beans with tomato;
- 1 onion;
- 2 fresh tomatoes;
- 3 potato tubers;
- 1 bunch of greenberries;
- table salt to taste.
Preparation:
Peel the potatoes, cut them into medium cubes, and place them in boiling water. Open canned trout (salmon in its own juice is also quite suitable), put the contents on a plate, and mash with a fork. If you come across large fragments of seeds, remove them.
We print the beans in tomato sauce and transfer them to the soup.
Peel the onion and cut it into half rings. Wash the tomatoes, scald with boiling water, remove the peel, and cut the pulp into cubes.
Heat a frying pan with vegetable oil, first fry the onion half rings. Then add tomato paste, add a little boiling water, simmer over low heat until the onion is soft.
Combine the roast with the main dish, add chopped herbs, set aside.
Is it possible to give this dish to children?
The answer to this question is ambiguous, because... the age of the child must be taken into account. Until the age of three, it is still better to offer your child fresh fish dishes. Because Even high-quality canned food contains a lot of salt, and this can lead to disruption of water-salt metabolism in the child’s body.
Older children can sometimes cook this soup, but it is very important what canned food will be used to prepare it. It’s good if they contain nothing but fish, salt and spices, and the canned food itself is made at a fish factory.
In order not to overload the children's liver, the calorie content of the dish can be significantly reduced if you use exclusively fish in its own juice.
Note to the hostess
- To prepare fish soups, it is important to choose high-quality and safe canned food. To do this, you need to carefully study all the labeling, evaluate the condition of the jar and be sure to check the expiration date of the product.
- If you cook soup without cereals and other fillers, you can add more potatoes. If you add rice, pearl barley, millet or vermicelli, then you don’t have to add potatoes at all.
- In addition to pieces of fish, it is advisable to add the juice or sauce remaining in the jar to the dish. This way you can give the finished dish a richer fishy taste and aroma.
- It is better to salt the dish at the very end, because... canned food is a rather salty product.
Fish soup is very tasty and nutritious, it contains a lot of useful substances. The dish is dietary, so you don’t need to worry about how many calories it contains. Even regular consumption of soup will not affect your figure in any way, because... 100 grams of the finished dish contains no more than 50-60 kcal. Bon appetit everyone!
Most of my readers probably cannot imagine their lunch without a plate of hot, rich food. fish canned soup as a first course. However, many traditional soups of Russian cuisine are very labor-intensive to make and their preparation takes more than one hour. Working housewives do not always have the energy and time to cook soup in addition to the main course and side dish, but, nevertheless, they want to feed their family healthy and tasty, regardless of life circumstances. In this case, a recipe for a simple and very quick canned fish soup can come to the rescue.
In addition, simple fish soup has a lot of useful properties and allows you to compensate for the lack of many substances in the body that seafood is rich in. Do not be afraid of canned fish, since high-quality canned food is made from fresh raw materials without the use of preservatives or harmful additives. According to their own beneficial properties they are almost as good as frozen fish and contain a lot of easily digestible protein, vitamins, omega-3 fatty acids and valuable minerals such as phosphorus, magnesium and calcium. So be sure to prepare canned fish soup for your family, because it is very fast, tasty and, undoubtedly, healthy!
INGREDIENTS:
- 1 can of canned fish in its own juice (240 g)
- 2 – 2.5 liters of water
- 1 large onion
- 1 large carrot
- 3 medium potatoes
- 3 tbsp. l. vegetable oil
- 5 – 6 black peppercorns
- 2 bay leaves
COOKING METHOD:
- To prepare canned fish soup, first place a pan of water on the fire. While the water is boiling, peel the potatoes and cut into small slices.
- Place chopped potatoes into boiling water and cook for 20 minutes at a low simmer.
- Meanwhile, peel the onion and finely chop it.
- Peel the carrots and grate on a coarse grater.
- Fry the onions and carrots in vegetable oil over medium heat for 8 - 10 minutes. Roasted vegetables for fish soup are ready!
- Add roasted vegetables to the soup and cook for 5 minutes at a low boil.
- Peel the canned fish from skin and bones and lightly mash with a fork, leaving large pieces.
- Place the fish in the soup along with the juice remaining in the jar and cook for another 5 minutes.
- A minute before cooking, add salt, peppercorns and bay leaf. It is advisable to let the soup brew under the lid for at least 15 minutes.
Aromatic, healthy and easy-to-prepare canned fish soup is ready!
Canned fish soup - lazy fish soup that's good for your budget
To prepare, you will need canned fish in oil or in its own juice. Fish in tomato sauce is also possible, but this is not for everyone. How fish tastes better, the more delicious the soup will be. You can add potatoes, cereals, pasta to the soup, or limit yourself to only vegetables and herbs. There is nothing easier than making soup from canned fish. This is a great option for a quick lunch if you don’t have time to cook something substantial, but really want something liquid and warm. The soup is low in calories but tasty. Many of us remember this soup from the school cafeteria, and it is also often prepared by fathers when mothers go on a business trip.
Canned saury or mackerel fish soup
Canned saury and mackerel are perhaps the most common and inexpensive of the incredibly diverse assortment offered by domestic stores. Many housewives add canned fish to salads and pies. Try making soup from canned saury or mackerel fish. It's very fast, inexpensive and tasty. This soup is a real find when you have absolutely no time and lunch is just around the corner.
Recipe ingredients:
- saury or mackerel in its own juice1 jar
- potatoes 2 pcs.
- onion 1 pc.
- carrots 1/2 pcs.
- vegetable oil 2 tbsp. spoons
- butter 1 tbsp. spoon
- greens (dill, parsley, green onions) bunch
- salt, ground pepper and peas
- Bay leaf
Cooking method:
- Pour 1.5 liters of water into a saucepan and bring to a boil. Meanwhile, peel the potatoes and cut them into small cubes. The finer the potatoes are cut, the faster they will cook. Place the potatoes in boiling water, add salt, peppercorns and bay leaves. Cook until the potatoes are done.
- Peel the onions and carrots. Finely chop the onion and grate the carrots. Heat vegetable oil in a frying pan, fry onions and carrots until soft. Add sautéing to potatoes.
- Open the canned food. As soon as the potatoes are cooked, this should take 10-15 minutes, add the fish along with the juice to the soup. Pieces of fish can be mashed with a fork. Boil the soup with fish for another 3-5 minutes. Add ground pepper and chopped herbs. Add butter to the finished soup.
- Advice: To prepare this soup, you can use canned food in oil. To prevent the soup from being too fatty, do not fry the onions and carrots in vegetable oil, but add directly to the soup 5-7 minutes after adding the potatoes.
Soup from canned pink salmon fish and processed cheese
If you want to please your family with something original, prepare a soup from canned pink salmon and processed cheese. The delicate creamy taste and thick consistency of the puree soup perfectly complements whole pieces of canned salmon. It is not recommended to reheat the soup, so it is better to cook as much of it as you can eat in one sitting. One canned food and processed cheese makes 4 servings of soup.
Recipe ingredients:
- canned pink salmon 1 pc.
- processed cheese with neutral taste 1 pc.
- potatoes 2 pcs.
- onion 1 pc.
- carrots 1/2 pcs.
- vegetable oil 2 tbsp. spoons
- pepper, salt, bay leaf
- dried dill 1/2 teaspoon
Cooking method:
- Peel the onions, carrots and potatoes. Cut the potatoes into 4 parts, finely grate the onion, and grate the carrots. Pour 1.5 liters of water into the pan. Boil the potatoes until tender, remove them from the broth, mash them into a puree, and return them to the water in which they were boiled.
- While the potatoes are cooking, fry the onions and carrots in vegetable oil. Place the sauté into the broth. Salt, pepper, bay leaf and dried dill. Boil for 2-3 minutes. Cut the processed cheese into small pieces, add to the soup and cook, stirring, until it melts.
- Open the canned food. Add fish to soup. You can mash the fish with a fork and remove the spinal bones, but it is better to put the pink salmon in separate pieces.
- Advice: Serve with white bread croutons or croutons.
Tomato soup from canned fish in a slow cooker
Eating a bowl of hot soup is not only healthy, but also pleasant. If you have at least a minimal strategic supply of canned food and vegetables in your refrigerator, prepare tomato soup from canned fish in a slow cooker. Usually fish canned in its own juice is used to make soup. However, it is the tomato note that gives this dish a special piquancy.
Recipe ingredients:
- fish in tomato sauce1-2 cans
- potatoes 3 pcs.
- onion 1 pc.
- carrots 1 pc.
- seasoning for fish1/2 teaspoon
- thin vermicelli web 2 handfuls
- salt, pepper, bay leaf, paprika
- tomato paste or ketchup
- greenery
- sour cream
Cooking method:
- Place peeled and diced potatoes, finely chopped onions and carrots, fish from a can along with sauce into the multicooker bowl.
- Salt and pepper to taste.
- Add 1 teaspoon of ground paprika, 1/2 tablespoon of fish seasoning, 1 tablespoon of tomato paste or 2-3 tablespoons of ketchup, bay leaf, peppercorns, several allspice peas. Pour boiling water over the food.
- Set the multicooker to “Soup” mode and cook with the lid closed for 30 minutes. You can add vermicelli.
- Cook for another 2-3 minutes. Let the soup sit for 5-10 minutes. Serve with herbs and sour cream.
Fish rice soup made from canned sardines
Rice soup lovers can diversify their menu by preparing rice fish soup from canned sardines. Like all other canned soups, it is prepared very quickly, requires a minimum amount of ingredients, and the taste is excellent. To prepare this soup, it is better to use round or broken rice, which is rich in gluten. The soup will be thick and creamy.
Recipe ingredients:
- sardines in their own juice1 can
- potatoes5 tubers
- onions, carrots 1 pc.
- rice 1 cup
- pepper, bay leaf, dried dill
- butter 2 tbsp. spoons
Cooking method:
- Peel the potatoes, cut into small cubes, add water (2 liters), and put on fire. Rinse the rice and add to the potatoes when the water boils. Cook everything together until the rice is ready. During this time the potatoes will also have time to cook.
- Peel the onion and carrots and chop finely. Fry in butter until soft. Place the sauté into the soup. Salt, season with dill and pepper. 5 minutes before cooking, add the sardines, being careful not to damage the pieces. Serve hot.
Fish soup from canned pink salmon
Fish soups are very tasty, although they are not prepared at home as often as we would like. Many housewives do not want to bother with cutting fish. But you can cook from canned fish. This time I want to offer a simple recipe for canned pink salmon soup. It will take no more than 30 minutes to prepare, so even if you are tired, you will always have enough energy for such a dish.
This is a tender and hot soup that is impossible to get better from. In hot weather, you don’t have to reheat it – it’s very tasty when served cold.
Ingredients (for 2 liters pan):
- Canned pink salmon – 1 can
- Potatoes – 3-4 pcs.
- Onion – 1 pc.
- Carrots – 1 pc.
- Parsley – 1 bunch
- Salt, pepper - to taste.
Step by step preparation:
- Peel, wash and cut the potatoes into strips, add salt and put on fire. You can cut it into cubes, but this will make the soup thicker and cook faster.
- Prepare the fish, do not discard the brine.
- Mash pink salmon with a fork.
- Grate the carrots on a coarse grater, cut the onion into cubes and fry.
- Finely chop the greens.
- When the potatoes are cooked, add pink salmon and fried vegetables to the pan. Everything should boil for 5 minutes.
- When serving, sprinkle with fresh parsley or any other herbs.
Bon appetit everyone!
Canned fish soup
Agree, every housewife always has a jar of canned fish in the refrigerator. This is a necessary product in any home. There are canned foods - and you will never go hungry! We boiled the potatoes, cut off a crust of black bread, opened a can of canned food and the royal dinner was ready!
Sometimes, you really want to snack on something simple and light. Moreover, canned fish are very healthy, I recently learned that you don’t even need to remove the bones from them, they contain the most benefits!
My canned fish soup is just right when you need to cook something for a quick fix, but not harm your health. Moreover, both children and adults love it (this happens extremely rarely in my family when it comes to food).
We will need:
For a 2 liter saucepan:
- 1 can of canned fish (250 g),
- 5 medium potatoes
- half of one large carrot,
- cube of dried onion “Knor” (or preferably 1 head of onion),
- salt to taste.
- greens, white bread croutons - not for everyone.
The soup is very easy to prepare:
- First, I cut the potatoes into thin cubes.
- I grate the carrots on a coarse grater.
- I add potatoes and carrots to boiling water (without frying them).
- I close the saucepan with a lid and cook for about ten minutes.
- I'm still working on canning. I opened the “saury”, although it looked more like “sardines”. But maybe I'm wrong.
- I mash the fish with a fork into medium pieces, right with the bones.
- I throw it into the pan with the potatoes and carrots, and boil everything together for another five minutes.
- My daughter doesn’t like onions, so I use dried onions in cubes instead of real ones, she won’t even notice, but the onion taste will appear, and what a taste!
- Basically, the soup is ready. All that's left is to add some salt. But you have to be careful here, since the canned food is already salted. By the way, I don’t add bay leaf or pepper, since canned fish has plenty of this flavor.
- I throw greens onto everyone’s plate individually, depending on who they like (and everyone likes different ones).
- But everyone loves crackers, without exception. I made them for this soup in advance.
- I cut the white loaf into small cubes, placed it on a greased baking sheet and put it in an oven preheated to 200 degrees for ten minutes.
- I got it and it turned red.
- Just don’t throw all the crackers into the plate at once, as my children sometimes do out of forgetfulness, otherwise the soup is hot, the crackers will immediately soften, and the soup will turn into porridge.
This is how quickly and easily you can prepare a healthy and tasty soup from canned fish!
Canned fish soup with tomato
Ingredients:
- Canned fish with tomato – 1 can
- Potatoes – 3-4 pcs. (medium size)
- Oatmeal – 1 tablespoon
- Onions – 1 pc. (small size)
- Greens (parsley and dill) – 3-4 sprigs each
- Salt - to taste
Step by step recipe:
- Bring a full kettle of water to boil.
- While the water is coming to a boil, prepare the potatoes.– peel and cut into small pieces.
- Let the potatoes and oatmeal cook. Place the prepared potato pieces in a 3-liter pan and pour boiling water 5-7 cm below the edge of the pan. Bring to a boil, add oatmeal, stir, bring to a boil again and cook over low heat for 15-20 minutes.
- While the potatoes and oatmeal are cooking, prepare canned goods and vegetables. Open a can of canned fish. Cut the onion into thin half rings. Finely chop the greens.
- Check the potatoes are done, trying to crush one of the pieces with the back of a spoon against the side wall of the pan. If the piece is easy to color, you can continue.
- Place the contents of a can of canned fish into a saucepan with soup. Stir, taste, and add salt if necessary. Cover with a lid, let simmer for 1-2 minutes and remove from heat.
- Canned fish soup is ready! Place some greens and onions, cut into half rings, into a deep plate. Pour over the hot soup, stir and let cool slightly before serving.
Bon appetit!