Pink salmon canned fish soup recipe. Canned pink salmon soup How to cook canned pink salmon soup

Fish is a storehouse of healthy omega-3 fats and other microelements and vitamins that our body sometimes needs. Fish should definitely be included in your diet if you want to have healthy skin and strong bones.

Also, omega-3 saturated acids, when consumed regularly, significantly reduce the risk of cardiovascular diseases. Below you will find several recipes for dietary, light, but very tasty fish soups.

Soup from any canned fish is very quick and inexpensive. Products for fish soups can be easily purchased at any available market/shop at an affordable price; canned first courses are prepared quite quickly, especially if you use finely chopped vegetables.

Recipe for canned saury soup

For saury soup, let's take the following ingredients:

1 can of saury;
Carrots - 1 piece;
Potatoes - 3 small fruits;
Rice - 3 tbsp. spoons;
1 small onion;
Regular sunflower oil for frying;
Greens (fresh parsley, dill);
Spices (salt, pepper).

Calorie content per 100 grams - 140 Kcal.

Peel the vegetables. Fill the rice with water and rinse several times until the water is completely clear.

We cut the potatoes into small pieces, grate the carrots, and chop the onion finely.

We put the water on gas, at the same time pour some oil into the frying pan, and after heating it a little, add the carrots and onions. Fry for a couple of minutes until golden brown and set aside to cool.

When the broth boils, add potatoes and rice and cook. The main thing is that they do not boil over and there is no porridge at the bottom of the pan. You can use whole pieces of canned saury or partially mash several pieces with a fork, mixing with the oil in which it was stored.

Add saury to the soup, then add dill and leave for 5-7 minutes so that the soup takes on the aroma of greenery. Delicious, satisfying, quick saury soup is ready.

Rich, flavorful pink salmon soup

Pink salmon is famous not only for its omega-3 content, but also for such rare vitamins as PP, Iodine, Phosphorus, Sulfur, Sodium, Calcium, Cobalt. Such a variety of vitamins is found only in pink salmon.

The recipe for an unusual soup made from canned pink salmon with processed cheese includes the following components:

Canned pink salmon - 1 can;
Processed cheese - 2 pieces;
Potatoes - 3 medium fruits;
Carrots – 1 medium fruit;
Onion - 1 piece;
Regular sunflower oil;
Salt and other preferred spices to taste.

Cooking time: 35 minutes.

Calorie content per 100 grams - 170 Kcal.

Put the water on the fire. At this time we clean all the vegetables. Cut the potatoes into strips. We cut the onion for frying, and grate the carrots on a medium grater. Place the potatoes in the pan, place the frying pan on low heat, pour in the oil and fry the carrots and onions. Three cheeses on a grater.

Open the can of fish, place it on a plate and take out all the large bones. If you wish, you can add pink salmon along with the marinade to the soup, or just pieces of fish - the marinade will add not only flavor, but also calories.

Salt and pepper the broth, and add pink salmon and cheese to the almost finished potatoes, and after 5 minutes, add the frying and cook the soup until it is ready. When serving, you can also garnish with a sprig of parsley if you prefer.

Pearl barley fish soup

To create canned fish soup with barley we use:

Calorie content per 100 grams - 63 Kcal.

Cook pearl barley as usual with the addition of salt. After the cereal boils, add pre-peeled and chopped potatoes. We do the classic frying - sauté the onions and carrots in a frying pan.

After the potatoes and pearl barley are ready, add the frying and canned food and cook for a few more minutes. When serving, you can decorate with parsley and a spoonful of sour cream.

Recipe for the first course of canned fish and rice

Potatoes - 2-3 pcs.;
Carrot - 1 medium root vegetable;
1 onion;
Rice - half a glass;
Sprat in tomato - 1 can;
Salt, pepper - standard taste.

Cooking time: 45 minutes.

Calorie content per 100 grams - 50 Kcal.

Place a pan of water on medium gas. We clean the vegetables. Chop the potatoes and onions as desired, and grate the carrots on a medium grater. In soups with rice, it is very important to rinse the rice grains well so that the soup does not have a cloudy sediment. Therefore, we wash the rice in cold water 5 times.

After the water boils, add rice and potatoes, add seasonings, then fry the onions and carrots in regular sunflower oil. Fry the onion well enough so that the taste of the onion does not interrupt the taste of other vegetables or the sprat itself. Then add the onions and carrots and cook for 35-40 minutes.

When the vegetables and rice are cooked, add the sprat to the soup directly with the marinade. If desired, you can also throw in black allspice and a little dill. Boil until boiling and turn off.

Read how to cook minced chicken cutlets in the oven. By adding a few new ingredients to the minced meat, you can prepare a completely new dish.

An incredibly tasty selection of interesting puff pastries made from different types of dough with apples. How to cook from ready-made puff pastry, yeast, yeast-free and other types of dough.

Spanish tomato soup with canned fish

A very tasty, light soup made from canned fish with... cabbage. Yes, you read that right. It is with cabbage and fish - such an original recipe may seem strange at first, but after preparing it at least once, you can make this recipe a permanent basis of the weekly menu.

1 can of canned fish;
Cabbage - 250-300 grams;
Tomatoes - 4 fruits;
1 medium carrot;
1 onion;
Garlic - 2 medium cloves;
Tomato paste - 150 grams;
Sunflower oil is ordinary for sautéing;
Salt, standard black pepper.

Cooking time: 40 minutes.

Calorie content per 100 grams - 45 Kcal.

Peel all the vegetables, chop the onion and garlic, and grate the carrots. Pour oil into a saucepan and add onions. Fry the onion until it becomes transparent, then add finely chopped garlic. Next, chop the cabbage and chop the tomatoes into small pieces.

Place the tomatoes on the onions, and the cabbage on the tomatoes, add salt and pepper, set aside for 15 minutes and simmer the vegetables without stirring. Then dilute tomato paste in a glass of water and add it to the vegetables. Next we send canned fish. If the soup seems very thick, you should add water at your discretion. Also add salt and pepper to taste. Bring the soup to readiness for 10 minutes.

Here is another unusual and unique-tasting soup made from canned fish.

Fish soup with capers

1 can of canned fish (salmon or pink salmon);
Potatoes - 2 pieces;
Onion - 1 pc. medium size;
Capers - 2 tablespoons;
Bell pepper - 1 piece;
Vegetable oil (ordinary) for sautéing;
Salt, standard black pepper, thyme to taste.

Cooking time: 30 minutes.

Calorie content per 100 grams - 105 Kcal.

We put water on the broth. Peel the vegetables, cut into small pieces and fry in a frying pan with some oil. Add vegetables to the broth, salt and pepper.

We open the canned food, if necessary, remove the bones from the fish, lightly mash it with a fork and add it to the broth. When the vegetables are almost ready, add the capers and let it simmer for another 5 minutes, and then turn it off.

Ukha according to grandma's recipe

300 grams of river fish;

3-4 medium potatoes;

2 medium carrots;

1 small onion;

Bay leaf, and, as usual, salt and pepper.

Cooking time: 40 minutes.

Calorie content per 100 grams 40 Kcal.

To make the taste as similar as possible to fish soup in nature, you need to use cast iron cookware. Pour water into a saucepan and put it on fire. We cut the fish (if you are using a whole fish and not pieces or fillets), wash it and put it in cold water.

We cut the carrots and onions quite large, into 4-5 parts, and put them in boiling water, throw in a bay leaf and then send in the fish. Remove the foam from the boiling broth and cook for another 15 minutes. For those who like thicker soups, you can add a couple of spoons of rice or other cereal to your taste.

Peel all vegetables and cut into small cubes. Place the potatoes in a saucepan. Cook until boiling, then add salt and pepper. Fry onions and peppers with oil in a frying pan.

Add the onion and pepper to the pan, followed by the canned fish. Cook the broth until the potato pieces are ready. When the potatoes are cooked, add the capers and cook for a few more minutes. The soup is ready.

notefood.ru

Canned pink salmon soup

For many housewives, canned pink salmon is a lifesaver, since in a short time you can prepare an excellent dish, be it soup from canned pink salmon or a salad. Pink salmon is a leader among other canned fish, as it belongs to the salmon family. Salmon soup always turns out hearty, flavorful and rich. Canned pink salmon retains many vitamins and beneficial elements, which is why dishes prepared from it are not only tasty, but also nutritious.

The most delicious canned pink salmon soup is a simple recipe.

What you need to make the soup:

canned pink salmon - 1 can
carrots - 1 piece
long grain rice - 3 tablespoons
onion - 1 head
peppercorns - 3-5 pieces
potatoes - 3 pieces (medium size)
bay leaf - 2 leaves
vegetable oil - for frying
any greens - a bunch
salt - to taste

Preparing fish soup:

Let's prepare vegetables for fish soup

First you need to place a container of water on the stove, about two liters. Peel the carrots, rinse well in water and grate or cut into small strips. Also peel, wash and finely chop the onion with a knife. Place a frying pan on the fire and fry the carrots and onions in vegetable oil for just a few minutes.

Peel the potatoes, wash and cut into cubes. Place the chopped potatoes in a saucepan to cook. Rinse the rice several times until the water is clear and place it in the pan with the potatoes.

Cooking fish soup

Open a can of canned food, do not pour out the juice, it will come in handy. Cut the pieces of fish into pieces (you should not chop the pink salmon, so as not to end up with porridge instead of soup). When the potatoes and rice are cooked, you can put pieces of pink salmon in the pan, and also pour out the marinade in which it was located. Add salt.

Then add spices, bay leaf and fried vegetables, continue cooking over low heat for another 5 minutes. At the very end, finely chop the greens and sprinkle over the finished soup. If you add a slice of lemon, it will add piquancy to the canned pink salmon soup and a pleasant sourness.

***To make a delicious fish soup, you should choose high-quality canned food. When purchasing canned fish for the month, pay attention to their composition and the shape of the jar.

It is better to purchase canned goods made at the place of catch, for example, the Far East. From July to September there is more fishing, so you can count on good quality and freshness of the finished product. The composition of the canned food, except salt and fish, should not contain anything else.

***You can prepare fish soup from canned pink salmon using water or light chicken broth.

Watch the video on how to prepare a delicious creamy pink salmon soup with vegetables. A simple and quick recipe.

recipe-supov.ru

Popular recipe for canned pink salmon soup

Canned pink salmon soup is a lifesaver for many housewives, as it is prepared quickly and, in addition, does not require significant financial or time expenditures.

To prepare it you will need the following products:

One can of canned pink salmon;
Three potatoes;
Three tablespoons of rice cereal;
One carrot;
One onion;
Six peas of black allspice;
Bay leaf;
Two tablespoons of sunflower oil;
One bunch of greens;
Salt and ground black pepper are added to taste.

There is more than one version of the pink salmon soup recipe, so the list of ingredients is not strict. If desired, add processed cheese or sorrel, you can prepare soup puree, and also use fish heads or tails as the main ingredient rather than canned food.

It's very easy to cook from canned fish.

Nowadays, many housewives have simply forgotten about this hearty and inexpensive dish, but not so long ago, in the 80s, it was prepared in almost every family. The soup is not only easy to prepare, but also tasty and healthy.

You should not neglect preparing dishes from canned fish, since with high-quality canning, the beneficial properties are retained in large quantities. Canned pink salmon contains useful acids, iron, vitamin B, phosphorus, potassium, iodine and many other substances necessary for the proper functioning of the body. In addition, canned fish contains a substance (tryptophan) that allows you to cope with stress, depression, migraines and more.

In addition to the above properties of canned pink salmon soup, there is one more advantage that will appeal to those who want to lose weight and are on a diet - low calorie content. Pink salmon contains a small amount of calories, for this reason the soup made from this fish makes it satisfying and low in calories.

Another property of pink salmon is the content of omega-3 fatty acids, which have a positive effect on the functioning of all organs, protecting the cells of the human body from harmful and adverse environmental influences.

But fish soup made from canned pink salmon will be dietary and low-calorie only if you do not add cream, milk, processed cheese and other ingredients to it, except for the fish and vegetables itself.

Step-by-step cooking recipe

The recipe for preparing such a dish does not require much time and significant culinary skills, so even a novice housewife can do it. So, first we cut the potatoes into cubes, then the carrots into strips. The onion can be cut into cubes or half rings, so the soup will have a more attractive appearance. If desired, the entire onion can be added to the pink salmon soup.
After the water boils in the pan, throw in potatoes, onions, allspice (in the form of peas), and bay leaves. After about ten minutes, add rice cereal and salt to taste.
While the rice is cooking, saute chopped onions, bell peppers (cut into small cubes or strips) and carrots in a frying pan, then simmer the vegetables under a closed lid for several minutes. Next, the stewed vegetables are transferred to the soup.
Now comes the climax - adding canned fish, which can be divided into small pieces. Boil canned pink salmon soup for no more than three minutes.
It will be much tastier if you let the finished dish brew for about thirty minutes.
If you wish, you can add processed cheese to the soup (they are added along with canned food), which will give it a special taste.

Canned pink salmon fish soup will be healthy and tasty only if the canned food is of high quality. Real canned food includes only fish and salt, and does not contain any artificial additives. Many people believe that canned fish is preferable to frozen fish, since it can be defrosted and frozen several times before it hits store shelves.

When you open a can of quality canned food, you should find a light and clear broth. Whole pieces of pink salmon should have the color of boiled fish, but in no case gray.

These are all the secrets of preparing such a nutritious, healthy and tender dish that every family member will enjoy. Before serving, pink salmon fish soup should be sprinkled with herbs or a slice of lemon, which will give it an even richer and more intense taste.

moysup.ru

Fish soup from canned pink salmon recipe

Pink salmon is a delicious fish, canned food from it is not cheap, but the taste of dishes prepared from it is worth it.

Large pieces do not disintegrate during cooking and retain their flavor by sharing it with the broth.

Soups from canned fish, natural or in oil, are not only easy to prepare, but also very quick.

Canned pink salmon soup general principles of preparation

— In the canned pink salmon soups selected in this article, water is used as a liquid base, which must be purified, filtered or purchased, bottled. Tap water is usually not soft enough, contains various impurities, and it is almost impossible to cook a tasty and visually attractive soup from canned fish. Vegetables in such water take a long time to cook and are very poorly cooked, and when you add canned fish, the broth instantly becomes cloudy.

— It is best to take natural canned fish for soups with the addition of oil, but without preservatives; it is from this kind of fish that delicious, rich, almost transparent fish soups are obtained. If desired, such canned food can be replaced with tomato ones. In this case, you will get tomato soup from canned pink salmon.

— Preparing soups from canned food is quite simple, and their preparation will take no more than half an hour.

— The necessary ingredients are added to boiling water in a sequence depending on the cooking time, cooked until done, then frying is added, if required by the recipe, and the fish is lowered 810 minutes before the end, usually along with gravy from a jar.

— Serve soups made from canned pink salmon after a short aging under the lid, sprinkled with finely chopped herbs of your choice on top. Very tender green onions are usually recommended.

Student fish soup from canned pink salmon

- 200 gr. a can of natural pink salmon with added oil;

- a large head of salad onion;

- fresh garden herbs;

- one bay leaf.

1. Cut the potatoes into small thin cubes and place them in boiling water (one and a half liters). Bring to a boil and, after removing the foam, continue cooking, reducing the heat, until half cooked.

2. In unrefined vegetable oil, fry the onion cut into medium-sized slices with large carrot strips until golden brown.

3. Separate the pink salmon meat from the bones and backbone, divide it into small pieces and, together with the liquid from the jar, place it in the soup.

4. Season with bay leaf, add fine salt to your taste and cook the soup at a gentle simmer over low heat for about seven minutes.

5. Dip medium-sized chopped greens into the finished soup.

Creamy fish soup from canned pink salmon

— bitter white onion 1 pc.;

- a small handful of peeled pine nuts;

- one large sweet carrot;

- four processed cheeses, natural;

— 200 grams of pink salmon, natural;

- three small sprigs of fresh dill.

1. In a thick-walled frying pan in vegetable oil, sauté onion cut into small pieces with coarsely grated carrots until light amber in color, add separately fried pine nuts and stir well.

2. Pour one liter of cold bottled or filtered water into the pan and bring to a boil. Place the crumbled processed cheese in boiling water and mix well with a spoon; they should completely dissolve in the water.

3. Add the potatoes cut into pieces and cook until half cooked.

4. Place sautéed vegetables and pieces of canned pink salmon, pitted, into the pan. Let the soup boil and simmer for about five minutes until the potatoes are cooked.

5. Add finely chopped dill, turn off the heat and let it brew for about a quarter of an hour.

Light soup from canned pink salmon Fish day

— canned pink salmon, natural 400 grams;

- a small piece of celery root;

- white bitter onion 1 pc.;

- half a teaspoon of curry;

- white soy sauce 50 ml.

1. Rinse the onion and carrots well and do not peel them. Cut the root vegetables lengthwise and in half and bake in a dry frying pan until browned. Place in a saucepan and add one and a half liters of water and boil. Remove the foam from the surface of the vegetable broth and cook for half an hour. Add some salt.

2. Cut the leek lengthwise into two halves and chop into very thin half rings. Peel the celery and cut into small slices, no more than one centimeter wide, and fry in oil. You need to fry for five to seven minutes, stirring constantly, so that the celery does not burn, but is only slightly sautéed.

3. Add chopped leek and fry for another five minutes.

4. Pour in light soy sauce, add curry and cook for another six minutes.

5. Remove the carrots and onions from the pan, and dip the fried vegetables into it. Add pieces of canned pink salmon without bones, add salt to your taste and simmer the soup for ten minutes at minimum heat, without bringing it to a boil.

Vegetable soup from canned pink salmon with cabbage and white wine

- three large potatoes;

- a can of natural pink salmon, canned without oil;

— 300 grams of autumn white cabbage;

- one fresh tomato;

- medium-sized salad onion;

- two small cloves of garlic;

— 40 grams of natural, 72% butter;

— white wine, dry 150 ml;

- 0.5 tsp. fresh ginger root;

- a tablespoon of tomato puree;

— black pepper (peas);

- hot red pepper;

- bay leaf 1 leaf.

1. In a saucepan (2 liters) filled with purified water, pour the liquid from a can of canned fish, add a little salt, add 34 black peppercorns, pour in the wine and bring to a boil.

2. Dip white cabbage, shredded into thin, not too long strips, into the boiling broth and leave to cook over low heat.

3. Add peeled and cut into small slices potatoes to the cabbage; you can add your favorite spices if desired.

4. Fry the finely chopped onion in butter until soft, add the diced tomato and tomato paste, squeeze with a press or finely grate the garlic. Fry.

5. Add the fried vegetables (cabbage and potatoes) to the vegetables (cabbage and potatoes) cooked until half cooked, and five minutes before readiness, add the separated pink salmon meat, bay leaf and red hot pepper.

6. After turning off the stove, if desired, you can add fresh chopped herbs. Let the canned pink salmon soup brew for at least a quarter of an hour.

Hearty soup from canned pink salmon with millet

- two liters of filtered cold water;

- four small potato tubers;

- one can of natural pink salmon;

- 1 carrot and white onion;

- half a glass of millet, polished;

- herbs and spices to your taste.

1. Carefully sort the millet from unhulled and damaged grains and rinse until clean.

2. Chop the onion as finely as possible with a knife, finely grate the carrots, and cut the potatoes into small square pieces.

3. Bring the water to a boil, add the dried millet, add the potatoes, boil again and leave to simmer at a low simmer for exactly ten minutes.

4. Dip the canned fish, divided into small slices, along with the gravy from the jar, season with your favorite spices at your discretion and boil for three minutes.

5. Add carrots and onions browned in butter and cook everything together for another five minutes.

6. Serve sprinkled with finely chopped herbs.

Canned pink salmon soup - tricks and useful tips

— Before adding fish, be sure to separate the bones, they are soft, straight from the jar, but they become coarse and taste unpleasant after cooking. Kids especially don’t like them and may refuse soup altogether.

— The soup will be more satisfying if you add cereal to it during cooking. If for some reason you don’t like millet, add rice. The rice grain for soup should be unpolished and brown in color.

— When the soup is almost ready, add a little butter to it. The dish will acquire an excellent taste and a delicate golden color. The oil must be natural; the spread will not spread evenly, and unappetizing circles will remain on the surface of the broth.

Many people love fish soups, but not many housewives like to cook them. After all, in order to cook fish soup, you will have to tinker with the fish. However, canned fish can be used to prepare such dishes.

Fish soup from canned pink salmon is prepared quite quickly and easily. It only takes about 40 - 60 minutes to prepare, and a delicious dinner with a delicious aroma will be on the table.

Fish and potato soup with pink salmon

To prepare 5 - 7 servings you will need the following products:

1.5 - 2 cans of canned pink salmon in oil;
500 g white potatoes;
130 g carrots;
140 – 150 g onions;
1.5 – 1.7 liters of filtered water;
35 - 45 g of fresh, chopped dill and parsley;
20 – 35 ml vegetable oil.

For seasonings, you will need black pepper (peas) and salt in the required amount for the usual taste.

Pour the water into a saucepan of a suitable size and place it on the stove.
Wash the potatoes, peel them, cut them into cubes. It is best to cut the cubes into 2 different sizes. The small ones will soften during the cooking process, so the soup will turn out thicker.
Peel the carrots and then grate (coarse) or cut into strips (thin).
Remove the skins from the onion and rinse with cold water. Then cut it into half rings.
Crack the butter in a frying pan, and then sauté the onions and carrots in it until golden brown.
After the water boils, place the potato cubes in it and cook over low heat for 11 - 16 minutes.
After the allotted time, place the spices in the pan.
After frying, place the onions and carrots in the pan and cook for 4 - 5 minutes.
Approximately 9 - 11 minutes before complete readiness, add chopped greens and pink salmon to the soup.

After cooking, the dish needs to sit for 10 minutes and gain flavor.

This soup recipe is very simple and that is why it is sometimes called student soup.

If the dish does not have enough spiciness, then you can add red pepper to it.

This dish is prepared from the following ingredients:

2.5 – 3 cans of canned fish;
345 – 400 g of champignons or honey mushrooms;
190 g onions;
210 g carrots;
2 medium sized tomatoes;
60 ml (refined) vegetable oil;
140 – 300 g olives or pitted olives (to taste);
4 – 5 medium-sized white or red potatoes.

You will also need fresh chopped herbs and spices to taste.

Peel the onion and carrots and cut into small thin cubes. Then transfer to heated oil and fry until golden brown.
Wash the tomatoes and cut them into thin strips, and then mix them with the vegetables.
Wash the mushrooms, chop and add to the vegetables. Simmer everything for about 15 - 17 minutes.
Pour 2 liters of filtered water into a deep saucepan. Place it on a hot burner and bring to a boil.
Peel the potatoes, rinse them well, and then cut them into medium cubes (slabs) and place them in the pan.
Cut the black olives into slices and place them in a saucepan along with the pieces of fish.
Place all vegetables in a saucepan and mix thoroughly. Season.
Cook until done, 10 – 15 minutes.

If you wish, you can add tomato paste to the dish during cooking, but this must be done before seasoning it with spices.

This fish soup made from canned pink salmon is a little different from the recipes with cereals that many are accustomed to. However, it is worth making because of its delicious and unusual taste.

To add a little “sourness” to the dish, put a couple of slices of lemon in the pan while the soup is infusing.

Soup with rice and canned pink salmon

To prepare 6 servings of rice soup you will need:

1.5 – 2 cans of canned pink salmon in its own juice or oil;
1.6 – 2 liters of purified water;
290 – 330 g potatoes;
70 – 90 g rice;
40 ml unrefined vegetable oil;
170 – 200 g carrots;
120 g onions.

For spices you will need salt and ground black pepper.

Rinse the rice 5 - 7 times until the water is clear and transfer to a saucepan.
Fill it with filtered water and place it on the burner.
Wash and peel the potatoes. Then cut it into cubes or bars.
After the water boils, lower it into the pan and add spices to taste.
Transfer pink salmon to plates and mash with a fork. About 10 - 12 minutes after the potatoes, add them to the soup. Cook for 6 – 8 minutes.
Peel the onions and carrots, rinse, and then chop on a grater (preferably a coarse one).
Fry the vegetables in hot oil until half cooked and transfer to a saucepan.
Cook the soup for another 5 - 7 minutes and remove from heat.

After cooking, let the soup sit for 10 - 15 minutes under the lid, and you can start eating.

This dish can be cooked in a slow cooker. To do this, select a program for preparing soup. With this method, you don’t have to fry the vegetables, but immediately add them to the bowl at the same time as the canned fish.

Before eating, you can add a little cream to the dish, this will color it and give it a creamy taste.

Soup with millet and pink salmon

To prepare 6 servings you will need the following ingredients:

1 – 1.5 cans of canned pink salmon;
100 g onions;
400 – 500 g potatoes;
40 – 50 g butter;
120 g carrots;
100 g millet (polished);
1.8 - 2 liters of filtered water.

You should also take salt, black pepper, spices and fresh parsley to taste.

Separate the pink salmon from the oil or juice and divide the pieces into smaller ones. Remove the large bones and spine.
Rinse the millet well in running water.
Peel the potatoes, rinse and cut into small cubes or cubes.
Peel and wash the carrots, and then chop them on a medium grater.
Remove the skins from the onion and cut it into small cubes.
Sauté vegetables in melted butter until half cooked.
Pour the water into a saucepan and bring to a boil on the stove. Then place the cereal with potato cubes in it. Cook for 10 - 12 minutes.
Place the canned food into the soup along with the butter or juice from the can and season.
After 6 minutes, add the onions and carrots and cook for 6 minutes.

Chopped greens must be added when the dish is poured into portioned plates.

This soup with millet turns out to be quite satisfying and rich even without the simmering process.

In the process of preparing canned food, it is worth removing all large bones and parts of the ridge; they become hard during the cooking process.

Cooking features and tricks

Many people know how to prepare a hot dish with canned fish. However, there are small features and tricks. They will help housewives make dinner quickly and tasty.

To cook canned fish soup, pink salmon is usually used in its own juice or oil. However, if the recipe calls for adding tomatoes or pasta, you can choose fish in tomato sauce.

Any canned food must be added 10 minutes before the dish is ready. If you do this earlier, the pieces will not hold their shape and will fall apart. This, of course, will not affect the taste, but it will spoil the appearance.

If you add cream, melted cheese or sour cream to the dish, it will add a delicate creamy taste. A piece of butter can do the same if you put it in the soup 5 minutes before it’s ready.

Such dishes can be eaten during a diet, because their calorie content per 100 g is only 65 - 80 kcal.

It is best to add finely chopped parsley or dill to the soup. This will fill the dish with new shades of taste.

Soups made from canned pink salmon can be quickly cooked, and the ingredients for them are quite inexpensive. If you consider their taste and aroma, it turns out that this is an excellent and inexpensive way to feed your family a delicious dinner.

Many people love fish soups, but not all housewives are enthusiastic about the idea of cooking homemade fish soup. To do this, you need to clean and gut the fish, and then strain the broth to get rid of the bones. The solution to the problem may be canned fish soup. It doesn't take much time or skill to make it. Canned pink salmon soup turns out tender, tasty and aromatic even for those who do not know how to cook. The presence of a large number of recipes for this first course allows you to choose an option for every taste.

Cooking features

Canned fish soup is quick and easy to prepare, but the result may not be exactly as expected if you don’t know a few important points.

To prepare the soup, pink salmon canned in its own juice or oil is usually used. Some recipes call for fish in tomato sauce. Canned food should not contain artificial colors, flavor enhancers, or preservatives. Apart from fish, butter or tomato, salt, pepper and bay leaf, there should be nothing in canned food.
Canned fish are added to the soup 10 minutes before it is ready, usually along with the juice or oil in which they were preserved. Whether to grind the fish before this depends on the recipe. Experienced chefs, regardless of the requirements of the recipe, advise removing large bones from pieces of canned pink salmon, since in the soup they become rough and spoil its taste.
For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
The soup can be given a delicate creamy taste by adding milk, cream, and processed cheese to the dish.
Experienced housewives recommend cooking canned fish soup in purified water. Otherwise the broth may become cloudy.
Butter will add a pleasant taste to the soup. You can add it to the pot of soup a couple of minutes before removing it from the stove, or put it on everyone's plate. It is important that the oil does not become a spread, otherwise an unappetizing film will form on the surface of the soup.
Fresh herbs will make the taste of canned pink salmon soup even more pleasant. Green onions go especially well with this dish.

Canned pink salmon soup is relatively inexpensive. It will turn out to be tender and aromatic if you take into account the above subtleties when preparing it. Even the most complex recipe will take no more than 30 minutes to prepare.

Potato soup with canned pink salmon

canned pink salmon - 0.22–0.25 kg;
potatoes - 0.4 kg;
carrots - 120 g;
onions - 150 g;
bay leaf - 2 pcs.;
black peppercorns - 4 pcs.;
water - 1.5 l;
fresh parsley - 20 g;
vegetable or butter - how much will be needed;
salt - to taste.

Cooking method:

Fill a pan with purified water and place it on the stove.
Peel the potatoes and cut into one and a half centimeter cubes.
Peel the carrots and grate coarsely.
Peel the onion and cut into small cubes.
Heat the oil in a frying pan, add onions and carrots, fry until golden brown.
When the water in the pan boils, add the potatoes. Cook for 10 minutes.
Open the canned food and place the contents of the can into a bowl. Using a fork, divide large pieces into 2 parts, remove the spinal bones. Mash the rest with a fork and place in the pan with the potatoes.
After 10 minutes, add bay leaf and pepper. Salt the soup to taste.
Add carrots and onions. Cook for 3 minutes.
Add parsley finely chopped with a knife. Let it simmer in the soup for a minute or two, then remove the pan from the heat. Leave for 10–15 minutes covered.

Video recipe for the occasion:

The recipe for the first course of canned pink salmon with potatoes is one of the simplest; even a schoolchild can cook fish soup using it. People often call this soup student's soup.

Canned pink salmon soup with rice

canned pink salmon - 0.45–0.5 kg;
water - 1.5 l;
potatoes - 0.25 kg;
carrots - 0.2 kg;
rice - 80 g;
vegetable oil - how much will be needed;
salt, spices - to taste.

Cooking method:

Rinse the rice until clean. Place in a saucepan. Fill with filtered water and put on fire.
Peel and cut the potatoes into small cubes. When the water in the pan with rice boils, add potatoes, spices and salt to it.
Place the canned food in a bowl and mash with a fork. Place in the pan 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
During this time, peel, finely grate and fry the carrots in oil. Place in soup.
Cook for another 5 minutes, remove from heat. Keep the soup covered for 10 minutes to let the soup steep, and invite your household to the table.

The soup for this recipe can be prepared in a slow cooker using the “Soup” program. In this case, the carrots need to be sautéed separately or added to the multicooker bowl without sauteing along with canned food. It is advisable to infuse the dish in the heating mode.

Millet soup with canned pink salmon

potatoes - 0.5 kg;
carrots - 100 g;
white onion - 100 g;
polished millet - 100 g;
butter - 50 g;
water - 2 l;
herbs, salt, spices - to taste.

Cooking method:

Remove the canned food from the jar. Divide the pink salmon pieces into medium-sized slices, removing large bones at the same time.
Rinse the millet thoroughly.
Peel and cut the potatoes into small cubes.
Peel the onions and carrots. Grate the carrots and finely chop the onion.
Melt butter in a frying pan. Add onions and carrots to it, fry them until soft.
Boil water in a saucepan, put millet and potatoes in it. Cook for 10 minutes.
Add the canned food along with the juice from the can. Salt the soup. Season.
After 5 minutes, add carrots and onions, stir. Cook for another 5 minutes.

When serving the soup, sprinkle it with chopped herbs and make sure that the pieces of pink salmon are distributed evenly among the plates.

Creamy soup from canned pink salmon with melted cheese

canned pink salmon - 0.25 kg;
potatoes - 0.3 kg;
carrots - 100 g;
onions - 75 g;
pine nuts - 50 g;
processed cheese - 0.2 kg;
fresh dill - 50 g;
water - 1 l;
butter - 40 g;
salt, pepper - to taste.

Cooking method:

Fry finely chopped onion and finely chopped carrots in butter until soft.
Cut the processed cheese into small slices.
Peel the potatoes and cut them into small cubes.
Lightly toast the pine nuts in a dry frying pan. Stir in the roasted vegetables.
Finely chop the dill with a knife.
Remove pink salmon from the jar. Divide into medium pieces, removing large bones.
Boil water, add potatoes.
When the water boils again, add salt and pepper and cook for 10 minutes.
Add the roasted vegetables and nuts and bring to a boil again.
Enter cream cheese. Cook the soup, stirring until the cheese is completely dissolved.
Add pink salmon to the soup. Cook for 3-4 minutes.
Add dill, keep on fire for another minute, remove from heat.

Before serving this soup, let it steep for 15 minutes, covered. The dish turns out tender and tasty, has a pleasant creamy taste, and satisfies well. This simple dish will not be a shame to feed guests.

Canned pink salmon soup is satisfying and healthy, but does not have a high energy value. Among the many recipes for this dish, gourmets who love to eat, people on a diet, and fasting Christians will find suitable options. The advantages of soup also include the simplicity and speed of its preparation, and the absence of the need to purchase expensive products.

Canned pink salmon soup is a lifesaver for many housewives, as it is prepared quickly and, in addition, does not require significant financial or time expenditures.

To prepare it you will need the following products:

One can of canned pink salmon;
Three potatoes;
Three tablespoons of rice cereal;
One carrot;
One onion;
Six peas of black allspice;
Bay leaf;
Two tablespoons of sunflower oil;
One bunch of greens;
Salt and ground black pepper are added to taste.

It's very easy to cook from canned fish.

But fish soup made from canned pink salmon will be dietary and low-calorie only if you do not add cream, milk, processed cheese and other ingredients to it, except for the fish and vegetables itself.

Step-by-step cooking recipe

The recipe for preparing such a dish does not require much time and significant culinary skills, so even a novice housewife can do it. So, first we cut the potatoes into cubes, then the carrots into strips. The onion can be cut into cubes or half rings, so the soup will have a more attractive appearance. If desired, the entire onion can be added to the pink salmon soup.
After the water boils in the pan, throw in potatoes, onions, allspice (in the form of peas), and bay leaves. After about ten minutes, add rice cereal and salt to taste.
While the rice is cooking, saute chopped onions, bell peppers (cut into small cubes or strips) and carrots in a frying pan, then simmer the vegetables under a closed lid for several minutes. Next, the stewed vegetables are transferred to the soup.
Now comes the climax - adding canned fish, which can be divided into small pieces. Boil canned pink salmon soup for no more than three minutes.
It will be much tastier if you let the finished dish brew for about thirty minutes.
If you wish, you can add processed cheese to the soup (they are added along with canned food), which will give it a special taste.

When you open a can of quality canned food, you should find a light and clear broth. Whole pieces of pink salmon should have the color of boiled fish, but in no case gray.

Fish soup made from canned pink salmon can save you if unexpected guests are already on the doorstep and there is nothing to serve. Speed is not its only advantage. Products for its preparation can be easily found in almost every home, and the soup always turns out tasty and satisfying; you don’t even need to have special cooking skills for this.

Try to please your loved ones by preparing them this soup for lunch. It will take no more than half an hour to prepare, but this dish will be eaten with great pleasure in an instant. In addition, based on the classic recipe, you can try a variety of options and add other products to your taste. Saira goes well with potatoes, vegetables, and various cereals, such as rice, semolina or pearl barley.

How to make fish soup from canned pink salmon - 15 varieties

Fast, simple, very tasty. What else can you say about this fish soup? Don't underestimate its taste and nutritional qualities due to its ease of preparation.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Bon appetit!

To make the fish soup richer and thicker, you can add semolina to it. This will make the broth thicker and richer.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Semolina - 100 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

At the very end, pour semolina into the boiling soup in a thin stream. Cook for another 5 minutes.

When adding cereal to soup, it must be constantly stirred to prevent lumps from forming.

Bon appetit!

Fish soups go well with various cereals. Try adding pearl barley: it can be called a classic ingredient in fish soup.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Pearl barley - 150 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil. Add washed pearl barley and cook until half cooked.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

5 minutes before cooking, add spices and bay leaf.

Bon appetit!

Rice is a popular ingredient to add to various soups. It goes well with fish, making it more satisfying and nutritious.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Long grain rice - 150 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Pour water into a two-liter saucepan and bring to a boil.

Rinse the rice and add to boiling water. Cook until half cooked.

Then add potatoes and frying to the broth, bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until all ingredients are ready.

5 minutes before cooking, add spices and bay leaf.

Bon appetit!

If you have tomato paste at home, it will serve as an excellent addition to fish soup.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Tomato paste - 100 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

5 minutes before cooking, add spices and bay leaf.

Tomato paste has a salty taste. Therefore, you should be careful when adding salt to the soup. Don't oversalt!

Bon appetit!

You can prepare vegetable soup not only with chicken or meat broth. Be sure to try the vegetable soup combined with fish.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Cauliflower - 150 g;
Broccoli - 150g;
Canned green peas - 1 pack;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Separate broccoli and cauliflower into florets.

Place broccoli, cauliflower, potatoes and roast into boiling water and bring to a boil again. Cook for 10 minutes.

Afterwards, open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Add peas to the soup, after pouring out the sauce. We don't need him.

Cook until all ingredients are ready.

5 minutes before cooking, add spices and bay leaf.

Bon appetit!

Fish soup with a creamy taste will not leave anyone indifferent. Instead of the usual varieties of fish like trout, salmon or salmon, you can try a more budget-friendly option - canned pink salmon. It turns out no less tasty!

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Heavy cream - 100 g;
Butter - 50 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

5 minutes before readiness, pour cream into the soup and add butter, bring to a boil again.

Add spices and bay leaf.

Bon appetit!

Try making puree soup from canned pink salmon. Fast and very tasty!

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Heavy cream - 150 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown. Add tomato paste to them and simmer for a couple of minutes.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

Add cream to the soup and bring to a boil again.

At the end of cooking, add spices.

Remove from heat and use an immersion blender to purée the soup until all ingredients are smooth.

Bon appetit!

You can add richness and thickness to fish soup made from canned pink salmon using vermicelli.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Vermicelli “spider web” - 100 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

Fry the vermicelli in a frying pan until golden brown, then add to the soup.

Cook until vermicelli is ready.

At the very end of cooking, add spices and bay leaf.

Bon appetit!

If you love a variety of creamy cheese soups, then be sure to try this recipe.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Processed cheese - 150 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

At the very end, add processed cheese, while the soup must be constantly stirred until the cheese is completely dissolved.

When choosing processed cheese for soup, choose classic flavors without additives. Processed cheese can be replaced with regular hard cheese. It is enough to grate it.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

It’s very good if you have canned pink salmon and saury in the refrigerator. These two types of fish go well together and can be an excellent complement to each other in the same soup.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Canned saury - 1 pack;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Do the same with canned saury. We don't need oil from them. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

A successful combination is the taste of soup made from fresh salmon and canned pink salmon. A pleasant and rich first course will delight your loved ones.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Salmon fillet - 150 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil. Add deboned salmon meat.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Another option for preparing pink salmon and salmon soup can be found here:

For most housewives, a multicooker has long been their first assistant in the kitchen. This already simple and easy-to-prepare soup can be prepared even faster.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Peel the carrots and grate them. Peel the onion and cut into small cubes. Place the vegetables on the bottom of the multicooker bowl and set the “HEAT” mode. Fry the vegetables until golden brown.

Pour water into the bowl and change the mode to “COOKING”. Do not close the lid.

Peel the potatoes and cut into small cubes. Place in broth and bring to a boil.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Another popular ingredient for adding thickness and richness to a variety of soups is millet. Be sure to try adding it to fish soup.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Onion - 1 pc.;
Canned pink salmon - 1 pack;
Millet - 100 g;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Rinse the millet and add to the pan, cook until half cooked.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Not everyone likes the taste of boiled onions in soup. In this case, you can prepare the soup without onions or use dressing.

Ingredients:

Potatoes - 3-4 pcs.;
Carrots - 1 pc.;
Canned pink salmon - 1 pack;
Salt - to taste;
Pepper - to taste;
Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. If you have a “winter” dressing made from carrots, herbs and salt, use it.

Peel the potatoes and cut into small cubes.

Place potatoes and carrots in boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!