Canned fish soup sardine, saury, mackerel, recipe step by step with photos with potatoes

How to make canned fish soup

1. Place rice in cold water. Place the pan on the fire and bring to a boil.

2. While the water is boiling, peel the potatoes and cut them into cubes. Add salt to taste to the pot with water and rice. Once boiling, add potatoes.

3. Canned food can be added immediately or after the water boils.

4. Reduce heat to low (let it simmer). Meanwhile, prepare the canned soup fryer. Chop the peeled carrots and onions and fry in vegetable oil. Add to soup.

5. Add spices and herbs. Continue to simmer the canned soup over low to medium heat until the potatoes are tender (they should break apart easily with a spoon).

Canned saury soup

Canned fish soup with millet is an excellent opportunity to diversify your daily menu.

You will need:
1 can of saury in oil, 2.2 liters of purified water, 1 onion, 5 potatoes, 120 g of fresh carrots, 5 tbsp.
l. millet, salt and spices, herbs. Preparation:

Lightly salt the water in the pan, add the washed millet, after boiling, remove the foam and add the cut potatoes to the cereal. Make a fry of carrots and onions, send it to potatoes and cereals. Place the saury in oil into a saucepan. Let simmer for 3 minutes and remove from heat. Pour into plates.

Canned Soup Recipes

Canned fish is an excellent economical option for soups. Since all first courses that are prepared on the basis of fish must include a very strong and rich broth, and what can provide it better than canned food. Almost nothing! Many people believe that preparing fish soup from canned food is a disastrous proposition, since a natural product is always much better, and canned food is no longer the same. But once you try it, you will no longer deny yourself the pleasure of portraying the first hot dish from a semi-finished fish product.

What canned fish are suitable for soup?

Almost all products can be suitable for canned fish soup, with the exception of sprats. Canned food can be either in its own juice or in olive, sunflower oil, sauce and tomato. If you decide to buy canned soup at the store, choose among the following:

• Tuna is not for everyone, the taste is quite rich, and the smell is even stronger.
• Saira – soft, rich soups.
• Sardine is a budget option, tasty, with a good smell, especially good to buy in olive or sunflower oil.
• Salmon and pink salmon are tasty and delicious, good for cold soups.
• Mackerel is very good for soups; it turns out especially tasty if the mackerel is smoked in its own juice.
• Chum salmon – rich taste if chum salmon is in its own juice.
• All canned food together - you can combine sardines and salmon, tuna and pink salmon.

When canned goods have already been purchased, you can stock up on additional products. Very tasty soups are made with the addition of vegetables, for example, carrots and potatoes, onions, regular or leeks, sweet and hot peppers, fresh and pickled cucumbers, and mushrooms. In such a dish you need to add a lot of basil or parsley, dill and cilantro. Sauces can also be used in cooking and various additives and seasonings, for example, sour cream, olive oil, mayonnaise, etc. Dry herbs, paprika, ground pepper, oregano and ginger, nutmeg and suneli hops.

It is good to put pasta in fish soups, especially small shells and horns, barley and pearl barley, buckwheat and rice. A variety of cheeses, both hard and processed, add aroma and exquisite taste.

Now let's start cooking - recipes for canned fish soups:

Vegetable soup with canned fish and sweet peppers

A hearty and incredibly tasty soup from canned fish can be made not only on the stove, but also in modern kitchen appliances, such as a slow cooker. This smart pot will be able to preserve all the beneficial substances found in foods, which is especially important for the first course.

Ingredients:

• 1 can of canned fish;
• bulb;
• one sweet pepper;
• carrot;
• 3 potatoes;
• some onion feathers;
• a couple of pinches of rice;
• any greens;
• 1.5 liters of water.

Cooking method

First, we prepare the vegetables - to do this, we chop them and fry them in oil in the multicooker bowl, turning on the “Baking” mode. When the frying takes on a golden color, add chopped potatoes, cereal, canned food and onions (the fish can be lightly chopped with a fork in advance).

Pour hot water into the multicooker, add salt and add a bay leaf. Set the “Stew” program and in 40 minutes the aromatic soup will be ready.

You can add fresh herbs to the dish, which will make it even more appetizing. You can serve fish soup made from canned food and vegetables with sour cream and fresh bread.

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Canned fish soup – sardines

• Sardine in its own juice – 2 jars.
• Rice – 100 grams.
• Parsley and green onions - a bunch each.
• Potatoes – 4 pieces.
• Regular white onion – 2 pieces.
• Carrots – 2 medium sized pieces.
• Bay leaf and allspice, salt.

Place some water on the broth, add bay leaves, peppercorns and salt, and cook until boiling. While the water is boiling, peel the potatoes, put them in the water after boiling, and reduce the heat.

Chop the onion and carrot, fry in vegetable oil until golden brown, add the roast to the soup. Rinse the rice and add it along with the frying. Cook for 20 minutes over medium heat, stirring frequently.

Now open the canned food, remove excess juice and water, pepper, all seasonings, no need to mash, put in whole pieces into the soup, add chopped parsley there, cover with a lid, leave for 30 minutes. Turn off the heat and sprinkle with more herbs.

Rice soup with canned fish

The soup is light, quick, and, of course, delicious. To prepare it you need a minimum of products that can be found in any home.

Ingredients:

• Canned food "Sardinella" - jar
• Bulb
• Carrot medium
• Potatoes – 4 pcs.
• Rice – 1/3 cup
• Any vegetable oil
• Chopped dill
• Salt to taste

Preparation:

Pour the rice into boiling water, and while it is cooking, finely chop the onion and fry it together with the grated carrots. Next, cut the potatoes into pieces and add them to the rice, adding water if necessary. We disassemble the canned food and add it to the soup; We also put the frying there. We wait until the soup boils and then everything is ready.

Canned fish soup – salmon

• Salmon in oil or own juice – 2 jars.
• Tomato paste - 3 spoons, you can use any spicy sauce.
• Green onions, basil and dill - a bunch each.
• Semi-sweet pickled cucumber – 3 pieces, small.
• Salt and pepper, paprika.
• Sour cream – 2 tablespoons.
• Egg – 1 piece.

The soup is made from the original roast. Place a pot of water on the fire, add all the seasonings, and let it boil. Meanwhile, boil the egg and mash it with a fork. Now chop the cucumbers, herbs, and onions. Now put all the ingredients in a frying pan, simmer over low heat in a small amount of oil. After 15 minutes, add tomato paste or juice and simmer for another 5 minutes.

When the frying is ready, add it to boiling water for 5 minutes, stir and add salt and pepper if necessary. Now add the canned food, without kneading, in whole pieces, cook for 15 minutes, stir, cover with a lid. Serve with sour cream!

Delicious fish soup made from canned saury fish with potatoes

A simple basic version of making fish soup, which is what I mainly use to cook. It turns out very fast, simple and useful! Moreover, the calorie content of the dish is only 30 kcal per 100 grams.

Ingredients:

• 1 can of saury;
• 1.5-2 liters of water;
• 5 potato tubers;
• 1 onion;
• 1 carrot;
• 2 bay leaves;
• 5 peppercorns;
• salt to taste;
• vegetable oil for frying;
• 1 bunch of dill.

Step by step recipe:

1. Grate the carrots on a fine grater, cut the potatoes into cubes and chop the onion.

2. Cover the potatoes with water and let them cook. After boiling, cook for 15 minutes, removing foam from the surface.

3. Sauté the onion in vegetable oil until transparent. Add carrots and fry vegetables together until soft.

4. Place the saury on a plate and mash with a fork.

5. When the potatoes are cooked, salt them, add bay leaf and pepper. Place the roast and pieces of fish into the pan. Cook for another 2-3 minutes over low heat.

Finely chop the dill and add it at the end of cooking. White bread croutons will go harmoniously with the dish. Try it!

Canned fish soup – mackerel

• Mackerel – 2 jars.
• Large red bell pepper – 1 piece.
• Zucchini – 2 medium sized pieces.
• Basil and parsley greens.
• Salt and pepper, nutmeg.
• Onion – 2 pieces, preferably leek.
• Red wine - half a glass.

Make the frying: cut the onion, zucchini and pepper, all into cubes, fry in a frying pan for 15 minutes. Now pour in half a glass of wine, leave on low heat, let it evaporate, about 7 minutes. Leave it covered.

Put water on fire, add seasonings, bring to a boil. Place the roast, then, after 5 minutes, add the canned food. Leave for 30 minutes, add herbs, turn off after 10 minutes.

In a slow cooker

Kitchen appliances help you prepare a tasty, aromatic and very beautiful dish.

Required:

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

Step by step recipe.

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

Canned fish soup – saury (cream soup)

• Saira – 2 jars.
• Tomatoes – 3 large pieces.
• Cheese, preferably any exotic one, such as with white mold.
• Fresh mushrooms, champignons – 300 grams.
• Potatoes – 3 pieces.
• Green onions - a bunch.
• Parsley.
• Pepper and salt.

Fry onions, mushrooms, tomatoes in a frying pan for 20 minutes. Put the water on the fire, bring to a boil, add seasonings and bay leaves to the boiling water. Peel the potatoes, cut into small squares, place in water and cook for 20 minutes over low heat.

Place the roast in the soup, cook for 15 minutes, add salt and pepper. Then lower the heated cheese, let it melt - you can first melt it in a water bath or in the microwave. After 15 minutes, add chopped greens. Now decide for yourself: put canned food before or after blending the soup. If you want to feel the fish, leave whole pieces, and if you prefer a creamy soup without solids, add canned food, and then after 10 minutes, beat everything with a blender. It’s better when the canned food is in pieces, the taste is brighter. But you do as you see fit.

Canned saury fish soup - a delicious recipe with rice

Here's a way to make a heartier fish soup. You can use more or less rice depending on how thick the broth you want. Otherwise, the cooking technique is the same as in the first option.

You will need:

• 1 can of saury;
• 1.5-1.7 liters of water;
• 6-8 potatoes;
• 1 carrot;
• 1 onion;
• ½ cup rice;
• 1 bunch of greens;
• salt to taste;
• sunflower oil for frying.

How to cook:

1. Bring water to a boil, add salt. Place rice in the pan and cook for 15 minutes, skimming the surface.

2. Chop the onion, grate the carrots and cut the potatoes into cubes.

3. Sauté the onion in hot oil until transparent. Add carrots to it and fry over medium heat. Pour 50 ml of water into the vegetables and simmer until tender.

4. When the rice is half cooked, add potatoes and add water if required.

5. Mash the saury slightly. When the water boils, place the fish and fry in it. Add salt and spices and cook the soup for 10-15 minutes.

Sprinkle the finished dish with chopped herbs.

Canned soup cooked in a slow cooker.

Dishes in a slow cooker turn out incredibly juicy, delicious and with such a smell that you would be ready to eat an elephant, if only it was prepared according to a special recipe. And the most important thing is that the first, second courses and desserts will be prepared very, very quickly, especially for fish soups.

Saury soup in a slow cooker

• Canned saury – 1-2 jars, preferably in sunflower oil.
• Pearl barley - 5 spoons, if you like it thicker, if you want more fish soup, take 2 spoons less.
• Medium sized potatoes - 4 pieces.
• Onion - ordinary white onion, but green onions are also possible, feathers along with white onions - 2 pieces.
• Carrot – 1 piece, large.
• Dill.
• Salt, ground black pepper, several bay leaves.
• Olive oil, if not available – sunflower oil.

The pearl barley needs to be washed, drained and left to drain. Meanwhile, cut and peel the potatoes, carrots and onions - all into cubes. Now turn on the multicooker to the frying mode, and put the oil and vegetables there: first, onions and carrots for 10 minutes, after this time, put the potatoes in there, leave for another 10 minutes.

Now open the canned food and mash the fish thoroughly with a fork. After 20 minutes, add pearl barley to the vegetables, leave for another 10 minutes. After this time, you can add the fish to cereals and vegetables. Now add some salt, pepper, and add the bay leaves. Now pour boiled water, up to about 3 liters, depending on how much water the multicooker is designed for, leave for an hour, having previously set it to soup mode. After 40 minutes, add the chopped greens, put the lid back on, and the finished canned fish soup can be served with green onions.

Fish soup with canned sardines and pearl barley

This is a simple but very satisfying fish soup made from canned food and barley, which will help out when you don’t have time to cook.

Ingredients:

• 1 can of sardines in oil;
• potatoes – 6 pieces;
• onion and carrot;
• half a glass of pearl barley;
• a little oil for frying;
• 2 liters of water (it is not recommended to take meat or vegetable broth in this case);
• 6 peppercorns;
• salt to taste;
• a pair of bay leaves.

Step-by-step preparation:

In order for barley soup to cook quickly enough, you first need to prepare the cereal. To do this, you need to rinse it in advance and soak it in boiling water. After 6-8 hours it will swell and cook quickly.

Place a pan of water on the stove, salt it and wait for it to boil. Immediately after this, we put the pearl barley into it and leave it to cook - at this time we will deal with other products.

Cut the potatoes into soup cubes (about 1 cm), rinse and transfer the vegetable to the pan.

Peel the onions and carrots, finely chop them using a grater or knife and then lightly fry them in oil.

While frying is being done, open the canned food and lightly mash the fish with a fork. After this, you can immediately transfer it to a saucepan with soup.

At the same time as the canned food, add the roast and remaining spices. Cook for 5 minutes, add salt if necessary.

The finished first course can be eaten with or without sour cream, since the soup is good in any form.

Cheese cream soup from red fish

Fish soup can be served in an unusual way by turning it into cream. For a delicate consistency and bright taste, processed cheese is added to it (Druzhba, Karat, Yantar are suitable). It is better to choose canned fish from red types of fish: pink salmon, salmon or trout. Necessary products for cooking:

• canned salmon - 1 can;
• water - 0.5 l;
• carrots - 1 pc.;
• white onion - 1 pc.;
• potatoes - 1-2 tubers;
• processed cheese - 100 g;
• milk - 500 ml;
• salt and pepper - to taste;
• aromatic spices.

As usual, preparations begin with vegetables: cut the onion into four parts, then chop it, grate the carrots. Fry in oil until golden brown for 5-7 minutes. Peel the potatoes, cut into bars and cook until tender in water with milk (this will take about 15-20 minutes). Next, add the roast, salt and pepper to the pan.

Place the fish on a plate and mash with a fork, do not drain the juice! Transfer the canned salmon to the rest of the products, add dried herbs. After 5 minutes, grind the contents of the pan with an immersion blender. Add processed cheese and mix the dish thoroughly until it dissolves. You can remove the pan from the heat and start dinner!

It is recommended to cut the processed cheese into cubes or grate it on a coarse grater to make it easier to melt in the soup. You can’t boil stew with it for a long time!

Pearl ear

This dish is prepared with pearl barley. For fish we will choose sardine. For 4 servings we will take:

• Canned sardines - 1 can
• Potatoes - 6 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Pearl barley - ½ cup
• Peppercorns - 6 pcs.
• Bay leaf - 3 pcs.
• Sea salt - 1.5 tbsp. l.
• Vegetable oil - 2 tbsp. l.
• Water - 2 l.

Let's look at the cooking technology step by step.

Step 1. Rinse the pearl barley under running water and place it in a saucepan with water. Put it on fire.

Step 2. Immediately wash and peel the potatoes. We cut it into strips and send it to the barley to cook.

Step 3. Don’t waste time and prepare the frying. To do this, cut the onion into half rings, grate the carrots and fry them in vegetable oil.

Step 4. While frying, open the canned food and add it to the soup, including all the liquid.

Step 5. Next, add the roast. Pepper and add bay leaf. Cook for 5 minutes. Add salt if necessary.