Canned pink salmon soup - 7 delicious recipes

Fish soup made from canned saury

Do you want to whip up a quick and tasty first course? Then canned fish soup is a great choice! The recipe is so simple that even a student in a dorm can do it!

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 fatty sea fish. Saury is an ideal option for these purposes (but try borscht with sprat in tomato).

Magic Food Tips

1. It is important to choose the right raw materials. Before purchasing, look at the manufacturing date, read the ingredients, and evaluate the appearance of the jar. Canned food should not have any defects or dents, and the labeling should be clearly legible.
2. 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.
3. 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.

Preparation

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 just a 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, even if there are 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!

Canned saury fish soup

Canned saury is a real “lifesaver” when you don’t have extra minutes for unnecessary kitchen fuss.

• Canned food 1 jar
• Potatoes 3 pcs
• Onion 1 piece
• Water 2 l
• Carrot 1 piece
• Vegetable oil 30 ml
• A small bunch of herbs
• Salt and black pepper: to taste

With rice

Canned saury fish soup with rice is an everyday express dish. Rice harmoniously complements fish and improves the balance of food products. Strong fish proteins, supplemented with rice carbohydrates, make the fish soup a real dietary masterpiece. Saury fish soup with rice: cooking technology:

1. First of all, pour boiling water over the rice (for a couple of minutes). Drain the scalded cereal through a colander and rinse under running water;
2. wash, peel and cut vegetables. Potatoes - cubes. Carrots - in large strips. Onion - in half rings;
3. Place potato cubes and cereal into a pan of boiling water. Cook until fully cooked;
4. sauté carrots and onions in vegetable oil until soft: frying and seasoning will add a bright, rich taste to the food;
5. open the can, lightly mash the canned fish;
6. When the rice is ready (it is the basic indicator of readiness in this recipe), collect all the ingredients in a saucepan. Cook for another five minutes;
7. remove from heat and let sit, covered, for ten minutes;
8. serve with herbs (parsley, dill, cilantro, basil).

Interesting: to improve the final color of the soup and obtain a charming sourness, experts recommend adding tomato paste to the vegetables.

• 100 g rice;
• one can of canned fish;
• one carrot;
• two potato tubers;
• one onion;
• one and a half liters of drinking water;
• two tbsp. tomato paste;
• one tsp vegetable oil;
• a bunch of greenery;
• salt and pepper: to taste.

Tomato soup with saury

Tomatoes will give the soup an exquisite taste and aroma.

Ingredients:

• Saira – 1 jar
• Rice – 100-150 g
• Carrots – 2 pcs.
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Tomatoes – 5 pcs.
• Garlic – 3 cloves
• Bay leaf – 2 pcs
• Sweet pea
• Dried greens
• Salt to taste
• Water – 3 l
• Vegetable oil

Preparation:

Place pre-washed rice into boiling water, stir until the water boils again, add salt and pepper. Then prepare the soup dressing. Cut carrots and onions into small cubes. Take the tomatoes and cut them into small pieces too. Heat the oil in a frying pan. First of all, fry the onion until half cooked, then add the carrots, mix everything and cover with a lid. After 7 minutes, add tomatoes, salt and mix. Simmer until the liquid has drained from the tomatoes. When the rice is half cooked, add the potatoes. Add bay leaf. 5 minutes before cooking the potatoes, add the roasted potatoes, dried herbs, mashed saury with a fork and crushed garlic. The soup is ready!

Saury fish soup with millet

Millet turns a simple fish soup into a thick and satisfying stew. Fish soup made from saury with the addition of millet is the solution to the main dish of a complete homemade lunch. Cooking technology:

1. prepare the cereal: rinse thoroughly, cover with water for a couple of hours;
2. pour lightly salted water over the millet and cook over low heat;
3. cut the peeled potatoes into small cubes and add to the pan with the boiling millet brew;
4. prepare frying onions and carrots;
5. assemble a “basic kit”: add roasting to potatoes and millet;
6. mix the crushed contents of the can (along with the filling) into the soup, bring to a boil and remove from the stove to infuse;
7. pepper and add salt to taste;
8. serve with spicy herbs.

• a jar of saury;
• three potato tubers;
• one carrot;
• 100 g millet;
• one small onion;
• one and a half liters of filtered water;
• salt and pepper: to taste.

Calorie content 100 g: 57 kcal.

Quick recipe for saury fish soup in a slow cooker

A slow cooker is a great tool for express cooking. Fish soup made from canned saury in a slow cooker - fast, effective and really tasty. Step by step recipe:

1. do a basic frying: in the “fry” mode, sauté the chopped onions and carrots;
2. While the vegetables are gaining a golden color, peel and cut the potatoes into cubes;
3. rinse the rice thoroughly;
4. open a can of canned saury, remove large seeds;
5. collect all the ingredients in the thicket of the multicooker, add boiled water, close the lid and turn on the “Soup” mode for forty minutes;
6. Five minutes before complete readiness, add spicy herbs to the fish soup.

• one onion;
• one medium sized carrot;
• saury: one jar;
• 100 grams of rice;
• 30 ml vegetable oil;
• three potato tubers;
• one and a half liters of drinking water;
• salt and pepper: to taste.

Forty minutes in the kitchen.

Calorie content of one hundred grams of fish soup: 69 kcal.

Creamy soup from canned pink salmon with melted cheese

The soup has a delicate creamy fishy taste and aroma. Processed cheese increases the richness of the dish.

Creamy soup from canned pink salmon with melted cheese

Required components:

Step-by-step instruction:

1. Cut the potatoes into cubes and place in cold water.
2. Remove fish fillet from bones. The brine can be poured out. It is not used.
3. Grind the onions and carrots in a food processor and fry.
4. Cut the cheese into 1 cm cubes.
5. Wash and chop the dill leaves.
6. Place potatoes into boiling water.
7. After boiling, add salt and pepper. Cook for 10 minutes.
8. Place the roast and let the broth boil.
9. Add the melted cheese piece by piece and stir until it is completely dissolved.
10. Add fish fillet and bay leaf. Cook for 5 minutes.
11. Place the dill, turn off the heat after 2 minutes.

The soup should steep for 15 minutes. Despite the good satiety, the calorie content of the dish is only 42 Kcal.

Saury fish soup with lemon and capers

This recipe for fish soup was popular during the Soviet commodity shortage. The simplicity and speed of preparation do not detract from the gastronomic quality of the dish: lemon and capers give ordinary fish soup a royal taste and aroma.

1. Open the jar of saury and mash the contents;
2. Place peeled and diced potatoes into boiling water;
3. rinse the rice and add to the potatoes;
4. Boil cereals and potatoes until tender;
5. chop onions and carrots, fry vegetables in sunflower oil;
6. add sautéed vegetables to potatoes and rice;
7. ten minutes before complete readiness, add capers and sliced ​​lemon to the soup;
8. season the dish with black pepper, add bay leaf and leave to steep under the lid for ten minutes;
9. When serving, season the fish soup with ground paprika and garnish with sprigs of fresh parsley.

Soup with canned food and millet

As a rule, the preparation time will take no more than half an hour, and you can prepare the necessary products in 10 minutes.

Ingredients for 4 servings:

• cereal (millet) – 50 g;
• several potatoes;
• onion head;
• carrot root;
• water;
• oil (vegetable for sautéing vegetables);
• (for example), saury in oil 1 jar;
• spices (salt, pepper, bay leaf and herbs for serving).

Preparation:

Peel the potatoes, cut them into large cubes, and place them in a deep cup (fill them with cold water so that they do not weather and change color). The millet is sorted for debris and doused with boiling water; the soup will then turn out clear and not cloudy.

After the millet is washed, it is boiled in a liter of boiling water for 10 minutes, so that later it does not cook for a long time in the broth.

Pour water into the pan, after it has boiled, add the prepared potatoes. Boil for about five minutes and add fish. After this, add the necessary spices to taste.

The roots are cleaned, washed and crushed into small cubes. Heat oil (vegetable) in a frying pan and lay out the prepared roots. Fry until golden brown, but the vegetables should acquire a soft structure.

After that, they are added to the soup along with millet and cooked until tender.

On a note!

There is also another way to prepare the same soup. Millet is laid first and in its raw form (that is, it is not pre-cooked).

Serve the dish sprinkled with finely chopped herbs. You can top it with sour cream.

Saury fish soup with melted cheese

Fish chowder with melted cheese is an unusually tasty dish. The cheesy and creamy taste softens the brutality and turns an ordinary fish soup recipe into a gastronomic masterpiece (the solution to a gourmet feast).

1. wash, peel and chop all vegetables;
2. Rinse the rice under running water;
3. add potatoes and rice to boiling water;
4. sauté carrots and onions until golden brown;
5. Fry the juicy pulp of tomatoes and simmer, stirring until tender;
6. collect all ingredients and boil for another five minutes;
7. Grind processed cheese on a coarse grater;
8. three minutes before readiness, add fish, melted cheese and spicy herbs to the prepared fish soup;
9. let it simmer for a minute, remove from heat, cover with a lid and let it brew;
10. Season the dish with spices and add salt to taste.

• 100 g rice;
• one can of saury;
• three potato tubers;
• two fresh tomatoes;
• bulb;
• medium-sized carrot;
• two processed cheeses;
• fresh herbs;
• one and a half liters of filtered water;
• salt and spices: to taste.

Cook in half an hour.

Calorie content per 100 g: 110 kcal.

Fish soup from canned mackerel with millet

Let's prepare canned fish soup with millet. Fish soups are prepared from canned, fresh sea or river fish. These are supplemented with cereals, vegetables, eggs, cheese, milk or cream.

A soup made from canned mackerel in oil, millet and potatoes with the addition of onions and carrots is incredibly tasty, aromatic and easy to prepare. This first dish is prepared quickly; it will not only diversify the daily diet, but will also become a favorite during Lent. Any canned fish in oil or its own juice is suitable for soup.

How to make soup from canned saury fish - 12 varieties

1. Classic canned fish soup saury
2. Canned fish soup saury with millet
3. Canned saury fish soup with a secret
4. Tomato soup with saury
5. Spicy saury fish soup with tomatoes
6. Fish soup Delicious nostalgia
7. Saury soup with millet and cheese in a slow cooker
8. Saury soup in a slow cooker
9. Fish soup made from canned saury over the fire
10. Saury soup with cheese
11. Miyok-kuk with saury
12. Saury soup with seaweed and green peas

Canned fish soup with millet: step-by-step recipe

Ingredients for 6 servings:

• Canned fish (mackerel in oil) – 1 can;
• Potatoes (medium) – 4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Millet – 4 tbsp. l.;
• Vegetable oil – 6 tbsp. l.;
• Dill, ground pepper and salt - to taste.

Soup preparation time: 30 minutes.

How to prepare fish soup from canned mackerel with millet

1. Cut the peeled potatoes into small cubes, finely chop the onions, grate the peeled carrots coarsely.

2. Boil water in a saucepan (2.2-2.3 liters) and add the prepared potato cubes. Bring to a boil and cook for about 10 minutes while frying the vegetables.

3. Add the onion to the oil and fry for 5-6 minutes until soft.

4. Place the prepared grated carrots into the onion, cover, fry for 4-5 minutes, stirring, over medium heat. If all the oil is absorbed into the vegetables and the mixture becomes dry, then add a little water (2-3 tbsp.) and stir. Remove from heat.

5. Place the fried vegetable mixture in water with potatoes, add salt (1/2 tbsp.), ground pepper and bring to a boil.

6. Immediately wash the millet 4-5 times.

7. Place the millet in a saucepan, stir, reduce the heat to low, and cook for 4-5 minutes. We taste the millet to see if it is ready.

8. Open the mackerel, transfer the fish to a plate, do not pour out the liquid. If the fish pieces are large, then cut them into 3-4 parts.

9. If the millet is almost ready, put the prepared fish pieces in a pan, pour in liquid from the jar, bring to a boil, taste for salt and remove from the stove. The cereal should not be overcooked, otherwise the soup will turn out very thick and tasteless.

10. Pour delicious canned fish soup with millet into bowls, add dill (chopped or small sprigs) on top and serve immediately with fresh white bread.

Tips for making fish soup:

• When cooling the soup, the millet will boil even more, so during the cooking process, make sure the cereal is ready, cool the dish without a lid and preferably in a cool place.
• Using this method, you can prepare soup with rice or barley, but the cooking time will increase.
• If desired, add your favorite herbs (green onions, dill, parsley) and spices during cooking. Sweet paprika, suneli hops, ground coriander or cumin are perfect.
• To diversify the first dish, complement it with other vegetables; leeks, celery stalks and roots, and parsley root are good options. The amount of vegetables in the recipe should be reduced.
• To make the dish less high in calories, do not fry the vegetables, but add chopped carrots and onions along with the potatoes.

Recipe 4: Saury soup with green peas

This simple first course is perfect for every day. For such a soup, you do not need to buy expensive or hard-to-find products - all the ingredients are inexpensive and can be found in any store. Saury soup with green peas turns out to be very filling, appetizing and tasty.

• 1 can of canned saury;
• 2 potatoes;
• 1 small carrot;
• 1 small onion;
• 1 bell pepper;
• A can of green canned peas;
• Peppercorns - 5 pcs.;
• Salt - to taste;
• 2 bay leaves;
• Dried dill;
• Vegetable oil - for frying.

Pour 2.5 liters of water into a saucepan and put on fire. Grate the carrots and finely chop the onion. Fry the onions and carrots in a small amount of oil. Peel the potatoes and cut them into small cubes. We mash the saury right in the jar. As soon as the water boils, add potatoes, fish, fried vegetables, dill, bay leaves, peppercorns and salt the dish to taste. Cook the soup for about 10 minutes until the potatoes are medium soft. Remove the seeds and stem from the bell pepper and cut the pepper into small cubes. Add pepper to soup. Cook for about 10 more minutes. Open the can of green peas, drain the liquid and place the peas in the saury soup. After 2-3 minutes, turn off the heat and cover the pan with a lid. We catch the bay leaf and throw it away. Let the soup sit for about half an hour. Serve the dish with chopped dill and parsley.

How to choose canned fish soup

Regardless of what products we decide to supplement the fish soup with, we will need the canned food itself - we choose saury as follows.

It is better if the canned food was produced between August and December - it is at this time that it will be produced not from frozen fish, but from fresh fish.

Compound

To prepare fish soup, it is best to use canned food in oil - this will make the soup more aromatic and rich. Made from saury in its own juice, it will be tasty, but more dietary. We also make sure that there is at least 70% fish in the jar.

Well, when we have a jar in front of us, the taste of which we are sure of, we can start preparing the soup.

What canned fish is best to take?

The recipe for millet soup requires canned fish, which can be bought at any supermarket. At the same time, there are so many of them that it is difficult to decide which one is better to take: in oil or tomato? Bullheads or sardines? Sprat or bream in oil?

In fact, the only thing you need to decide is what color your soup will be. If you want a classic one, take canned food in oil, and if you prefer fun soups with tomato, then feel free to take bulls or sprat. And one more factor: study the composition of canned food without leaving the display case, so that when you open a jar at home, you won’t be deeply disappointed, because sometimes an unscrupulous manufacturer does not put fish slices in jars, but rather fish mass in the form of porridge, very similar to waste from processing. Therefore, be vigilant and do not trust the price too much: it is better to choose a product that is more expensive, but of high quality, than to simply throw it away later.

Saury fish soup with millet

Ingredients

• Saira – 1 can + –
• Potatoes - 3-4 pcs. + —
• Onion - 1 pc. + —
• Carrots - 1 pc. + —
• Bay leaf - 2 pcs. + —
• Black peppercorns - 4-5 pcs. + —
• Salt - 1/2 tbsp. or to taste + -
• Water – 2-2.5 l + –
• Millet – 1/2 cup + –

How to cook fish soup

1. We wash the millet well and fill it with the required volume of water and put it on the fire.
2. While the cereal is boiling, peel the potatoes. Cut it into cubes and put it in boiling water. Leave to cook for 15-20 minutes.
3. Meanwhile, peel the onions, carrots and chop everything finely. Fry the vegetables in oil until golden and place in a saucepan. Salt, season with allspice and bay leaf. Bring to a boil again and keep on low heat for 5-7 minutes.
4. Open the canned food, break large pieces of fish with a fork or knife and place them in the soup along with the broth.
5. Stir, bring to a boil and turn off.

Serve saury fish soup with millet with sour cream or mayonnaise. Bon appetit!

As you can see, preparing such a first course is not difficult. But how can you enhance and complement the taste? Of course, with the help of additional ingredients.

Ingredients

Fresh and high-quality canned fish is already half the success. When purchasing, you should pay attention to the composition, date of manufacture and type of jar. Dented cans with blurred markings should be immediately taken out of the basket. Canned saury fish soup with millet will taste better if you buy the fish in a glass container. What is required for lunch:

• saury in oil - 1 jar;
• potatoes - 3-4 tubers;
• carrots - 1 pc.;
• large onion;
• water - 2 l;
• greens - to taste;
• sunflower oil - for frying vegetables;
• millet - 2-3 tbsp. l.;
• several bay leaves;
• allspice and salt.

It is not recommended to take too many spices, since canned food already contains salt and seasonings. Soup with saury and cereals is enough to be supplemented with fresh dill, bay leaves, and pepper.

Soup with crab sticks

All proportions in this recipe are based on 2 liters of water.

• We peel 3 potatoes, cut them into cubes and add water along with ½ cup of millet and set to cook.
• After boiling, keep them on the fire for another 20 minutes.
• Meanwhile, chop 1 onion and add it to the potatoes. You should not fry the onions - the taste of this fish soup should be very mild, and additional processing will make it harsh.
• Salt to taste, add ¼ tsp. nutmeg and 2-3 peas of allspice.
• Let the vegetables cook together for another 15 minutes, open 1 can of saury, chop it a little if necessary and put it completely into the soup.
• Cook for 3-4 minutes and chop 200 g of crab sticks crosswise into 4-5 mm cubes.

Place them in the ear, bring to a boil and turn off. Let it brew for at least 15 minutes with the lid closed and serve. Add 1-2 tsp to each plate. sour cream or cream. Sprinkle with chopped herbs.