Fish soup made from canned pink salmon. Recipe for cooking with potatoes, rice, millet

Features of preparing canned fish soup

Canned pink salmon soup retains the aroma, nutritional properties and taste of each ingredient, subject to the rules and nuances of preparation:

• the soup broth will be clear if filtered water is used for cooking;
• Ukha soup is obtained with a pleasant fishy aroma and rich taste if you use canned pink salmon with the addition of butter or tomato sauce to prepare it. Or fish in its own juice. The composition should not contain unnecessary components (preservatives, flavor enhancers or dyes);
• Remove bones from canned fish pieces; they become hard during cooking and deteriorate the quality of the soup when consumed;
• It is advisable to strain the marinade from canned food before adding it to the soup to remove small seeds, as well as peppercorns or other spices;
• add fish fillet and brine to the soup 10 minutes before the end of cooking;
• Canned fish soup is a light and dietary dish. To increase satiety, it is recommended to add suitable cereals and vegetables or noodles to the soup;
• to give the soup a more delicate taste, at the end of cooking you need to add a piece of natural butter or fry it;
• Add spices to the soup that go well with the fish (laurel leaves, ground pepper or peas). It is important to note that canned food also contains spices. Therefore, salt and seasonings are added at the end of cooking;
• If the fish fillet begins to boil and the potatoes are not yet cooked, it is recommended to remove the meat and put it back when the soup is completely ready.

When serving the soup, it is advisable to put chopped onion feathers and fresh dill leaves in each plate. They will add a pleasant aroma and also increase the nutritional properties of the dish. The main advantage of canned fish soup is the speed and ease of preparation.

How to choose delicious canned pink salmon?

Fish soup made from canned pink salmon (recipes contain information on the sequence of actions) in terms of taste characteristics completely depends on the quality of the main ingredient.

How to choose delicious canned pink salmon?

Basic requirements for canned pink salmon:

• the highest quality product is produced in the Far East, since pink salmon is caught there and, therefore, canned food is prepared from fresh fish;
• When purchasing, pay attention not only to the expiration date, but also the month the canned food was prepared. Fishing occurs only from July to September. If canned food was released in a different month, then it was made from frozen fish. Code 85 D means that fresh fish was used to prepare the canned food;
• The engraving of the expiration date on the jar should be convex. Otherwise, the storage date may be adjusted by the seller;
• Canned food should only contain fish, salt and peppercorns. And also oil, bay leaf or tomato paste (depending on the marinade);
• When opening a canned fish, the fish should be in a clear broth; cloudy broth indicates spoilage of the product;
• canned fillet should have a pinkish tint, gray means non-compliance with the rules for preparing the product or its spoilage;
• There should be no dents or traces of rust on the tin can. Their presence indicates possible ingress of oxygen and spoilage of the product;
• Before purchasing, you need to shake the jar; if you feel strong gurgling, it means the manufacturer has placed more marinade in the canned food than fish fillets.

After purchase, it is important to comply with the storage conditions of the product.

Canned pink salmon soup 7 recipes

Pink salmon is a delicious seafood product and canned products from it are not cheap. But the pieces of fish do not disintegrate during cooking, and the taste remains almost unchanged. Canned pink salmon soup is prepared quickly, but it turns out rich and very flavorful.

Ingredients:

• laurel – 2 leaves;
• canned pink salmon – 1 can;
• ground black pepper;
• rice – 3 tbsp. spoons;
• salt;
• carrot – 1 pc.;
• greens – 35 g;
• onion – 1 pc.;
• Sunflower oil – 2 tbsp. spoons;
• allspice – 7 peas.

Preparation:

1. Grind the potatoes. It is necessary to make cubes. You will need carrots in the form of sticks.
2. Chop the onion. If you get half rings, the soup will have a more attractive appearance.
3. Boil water, add potatoes, add peppercorns and place bay leaves. Cook for eight minutes.
4. Add the cereal and add salt.
5. At this time, sauté the onion in sunflower oil. Then grate the carrots and add them to the onions. Cover with a lid and simmer.
6. Transfer the finished roast to the soup.
7. Remove the fish from the jar, cut into pieces and also place in the pan.
8. Simmer the soup for three minutes and at this time chop the greens.

All that remains is to add it to the soup and stir.

With rice

Canned pink salmon soup with rice is not only tasty, but also healthy. Thanks to canned food, you don’t have to spend a lot of time preparing fish.

If you want to improve the taste of the prepared soup, add butter to it.

In addition, the broth will acquire a golden, delicate color. Add only natural oil. The spread is not suitable for these purposes; it will not dissolve completely and unappetizing-looking circles will form on the surface.

How to choose delicious canned pink salmon?

To make the soup tasty, you should add high-quality canned pink salmon. To do this, you need to know how to choose the right canned food.

Give preference to a product that is produced in the Far East

This is where pink salmon are caught. Be sure to pay attention to the production date. Pink salmon are caught in July, August and September

Therefore, the product produced at this time is definitely from fresh fish. Check the code on the can by touch, it should be convex. This is a guarantee that the shelf life and production date have not changed. The canned food should contain only fish and salt. When you open the jar you should see pink colored pieces. This is the kind of fish that will be healthy and tasty. If you see a gray product, you should not use it. The jar must be undamaged. Dents, scratches and rust indicate improper storage and transportation. In this case, the inner layer, which is responsible for preservation, could be damaged, and the fish could deteriorate. It is recommended to shake canned goods when purchasing. The manufacturer, according to the rules, lays out the pieces vertically and tightly. If the liquid gurgles a lot when you shake it, it means you placed less fish than you should have.

Potato soup with canned pink salmon

Ukha soup made according to this recipe includes a minimum of ingredients. The dish has a pronounced fishy aroma and taste, while maintaining the nutritional value of the main ingredient.

Potato soup with canned pink salmon

Required components:

Step-by-step instruction:

1. Cut the potato tubers into medium-sized cubes.
2. Grind carrots and onions in a food processor or using a knife. Fry.
3. Remove the pink salmon from the can. Remove the back bones from the fillet. Divide large pieces of fish into 2 parts along the spine. Strain the fish marinade to remove any bones and spices.
4. Place potato wedges into boiling water. Cook for 10 minutes.
5. Add canned fish fillets. Cook for another 10 minutes.
6. Add laurel leaves, peppercorns and salt to the broth. After 1 minute, place the fryer. Cook for 3 minutes.
7. 1 minute before turning off, add chopped parsley.

The soup should sit for 15-20 minutes before serving. If desired, you can add strained marinade to the broth at stage 5 of cooking.

Canned pink salmon soup with rice

Fish soup made from canned pink salmon (the recipe with rice is popular due to its satiety and ease of preparation) with the addition of cereals can increase the nutritional value of the dish.

Canned pink salmon soup with rice

Required components:

Step-by-step instruction:

1. Rinse the rice. Leave in cold water for 10 minutes. Rinse again. Boil until half cooked.
2. Cut the potatoes into medium-sized cubes.
3. Grind the onions and carrots in a food processor. Fry.
4. Remove large bones from fish pieces. Divide the fillet into small pieces using a fork. Strain the brine into a separate container. If desired, it can be added to the broth along with fish pieces.
5. Place potato cubes into boiling water. Cook for 5 minutes and add rice, salt and frying.
6. After 10 minutes, add pink salmon fillet, bay leaf and pepper. Cook for 7-10 minutes.
7. The readiness of the soup is determined by the condition of the rice and the softness of the potatoes.

After removing from heat, add chopped onion feathers. The dish should sit for 10 minutes. The nutritional value of the soup can be increased by adding 2 raw eggs 1 minute before turning off, while stirring the broth carefully.

Canned pink salmon soup with millet

A simple, quick and very flavorful soup.

You will need:
240 g of canned pink salmon, 1 onion, 1 carrot, 400 g of potatoes, 70 g of millet, dill, spices.
Preparation:

Cut the onion and carrots into small cubes, lightly fry and add 2 liters of water. Bring to a boil, add millet and potato cubes, and cook for 10 minutes. Add chopped pink salmon, and after 15 minutes, season the soup and sprinkle with herbs. Ready!

Millet soup with canned pink salmon

In the absence of rice or for variety, it can be replaced with millet cereals. The taste characteristics of the soup will not change.

Millet soup with canned pink salmon

Required components:

Step-by-step instruction:

1. Rinse millet cereals in several waters. Next, soak for 20-30 minutes in cold water. Rinse the millet.
2. Cut the potato tubers into medium cubes.
3. Grind the onions and carrots in a food processor. Fry.
4. Wash and chop the dill.
5. Remove bones from fish pieces. Divide the fillet into 4 parts. Strain the brine to remove seasonings and possible bones. Place the processed fish pieces back into the brine.
6. Place potato cubes and millet cereals into boiling water. Cook for 10 minutes.
7. Add the fish fillet along with the brine. After boiling, add salt, peppercorns and bay leaves. Cook for 5 minutes.
8. Add frying. Continue cooking for 5 minutes.
9. Add chopped dill. After boiling, remove the pan from the heat.
10. Let the soup brew for 10 minutes.

Cheese soup with canned pink salmon

This cooking method produces an amazing, flavorful, creamy soup.

Ingredients:

• dill – 25 g;
• salt;
• sunflower oil;
• laurel – 1 leaf;
• processed cheese – 2 tbsp. spoons;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• rice – 55 g;
• canned pink salmon – 1 pc.;
• pepper;
• carrot – 1 pc.;
• water – 2700 ml.

Preparation:

1. Boil water, add salt, sprinkle with pepper and add bay leaves.
2. Chop the potatoes, throw the potato cubes into water and boil.
3. Wash the rice and add to the potatoes.
4. Mash the contents of the jar using a fork.
5. Onions will be needed in the form of cubes. Place them in a frying pan with oil and fry.
6. Add grated carrots and simmer for five minutes.
7. Throw everything together with the fish into the soup and cook for five minutes.
8. Add cheese and stir.
9. Chop the dill and sprinkle it over the finished stew.

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.

Canned pink salmon soup with beans

A stalk of celery adds interesting and unexpected notes to this soup.

You will need:
1 can of canned pink salmon, 2 potatoes, 1 carrot, 1 onion, 5 stalks of celery, 1 pepper, 200 g of canned beans in tomato, spices.
Preparation:

Bring 2 liters of water to a boil, add pink salmon juice and potato cubes. Sauté the grated carrots and onions, and in the meantime finely chop the pepper and celery. When the potatoes are almost cooked, add all the other ingredients to the soup along with the beans. Season and let the soup simmer for a couple more minutes.

20 recipes for delicious fish salads for every day

Recipe for canned fish soup in a slow cooker

Fish soup is more flavorful and rich when cooked in a slow cooker. For this dish, you can use pink salmon preserved in tomato sauce. To increase satiety, rice is included in the recipe; you can prepare the soup without it.

Recipe for canned fish soup in a slow cooker

Required components:

Step-by-step instruction:

1. Grind the onions and carrots in a food processor.
2. Cut the potatoes into medium cubes. Sprinkle with salt.
3. Rinse the rice. Soak for 15 minutes. Rinse again.
4. Remove the bones from the fish fillet. Divide the pieces into 2-4 parts.
5. Wash and chop the dill.
6. Boil the rice. Leave slightly undercooked.
7. Pour oil into the bottom of a microwave dish and place the carrot-onion mixture. The frying is prepared in the baking mode for 10 minutes.
8. Add potato cubes, peppercorns and water. Place the microwave on sauté mode for 10 minutes.
9. Place fish fillet, bay leaves and rice. Simmer for 30 minutes.
10. After cooking, add dill.

The soup can be served immediately.

Canned pink salmon soup: a simple recipe

The whole family will love this delicious pink salmon soup. It turns out aromatic and rich.

You will need:

• water – 1.5 liters;
• sea ​​salt;
• canned pink salmon – 1 can;
• black pepper – 3 peas;
• potatoes – 370 g;
• bay leaf – 2 leaves;
• carrots – 170 g;
• vegetable oil – 25 ml;
• onion – 170 g.

How to cook:

1. Boil water and add diced potatoes.
2. Rice must be washed thoroughly, at least 7 times. Otherwise the soup will turn out cloudy. Pour into water. Cook for 11 minutes.
3. Pour the liquid drained from the fish into the potatoes. Peel the pink salmon and remove the seeds.
4. Using a coarse grater, chop the carrots and chop the onion into small cubes. Heat oil in a saucepan. Add vegetables and fry until golden brown. Add to soup.
5. Add fish pieces. Sprinkle with salt and add bay leaves and peppercorns. Boil for 6 minutes on the minimum burner setting.

Tomato soup with canned pink salmon

Tomato adds sourness to the soup and also improves the appearance of the dish.

Tomato soup with canned pink salmon

Required components:

Step-by-step instruction:

1. Grind the onions and carrots in a food processor. Fry. Add tomato paste to the finished frying and simmer for another 2 minutes.
2. Cut the potatoes into medium-sized cubes.
3. Wash and chop the dill.
4. Remove fish fillet from bones. Divide the pieces into 2 parts. Strain the brine to remove spices and possible seeds. Place fish meat in brine.
5. Place potatoes and salt in boiling water. Cook for 10 minutes.
6. Add roast and pepper. Cook for another 10 minutes.
7. Place the fish fillet along with the brine in the broth, add laurel leaves. Cook for 7 minutes.
8. At the end of cooking, add dill.

The soup is infused for 10 minutes before serving.

Canned pink salmon soup with mussels

Also take canned mussels to make it faster and more convenient.

You will need:
1 can of canned pink salmon, 1 can of canned mussels, 1 onion, 1 carrot, 1 potato, 2 tbsp.
tomato sauce, half a lemon, herbs and spices. Preparation:

Fry the grated carrots and onions, and boil the potatoes in water with spices to taste. Add the roast, tomato sauce, pink salmon and mussels along with the juice to the pan and bring to a boil. Season the soup with spices, herbs and lemon juice.

Fish soup from canned pink salmon with semolina

Fish soup made from canned pink salmon (a recipe with semolina is used to prepare a thick and satisfying dish) prepared with these ingredients allows you to eliminate the feeling of hunger for a long time.

Fish soup from canned pink salmon with semolina

Required components:

Step-by-step instruction:

1. Cut the potatoes into medium cubes.
2. Grind carrots and onions in a food processor. Fry.
3. Wash and chop the greens.
4. Remove the fish fillet from the bones and break into 4 parts. The brine can be poured out, it is not used.
5. Place potatoes in boiling water, after 5 minutes add frying, peppercorns and salt.
6. After 5 minutes, add the fish fillet and laurel leaves. Cook until the potatoes are soft.
7. Carefully introduce the semolina grits. Cook for 5 minutes with constant stirring. Otherwise, lumps will form.

Greens are added to the finished soup. It can be consumed immediately after preparation.

Canned pink salmon soup with rice

Canned pink salmon soup is an excellent lifesaver for those who need to quickly but tasty feed the whole family (photo). The presence of a large number of recipes for such soup allows you to choose an option for every taste. You can use different grains for soup, not just rice. Soup is often prepared from canned barley, for example. The composition of vegetables can also be changed to suit your taste. Today I will share a simple recipe for fish soup made from canned pink salmon with rice . A great option for budget fish soup!

Ingredients

To prepare the soup we will need:

• potatoes - 3 pieces;
• carrots – 1 piece;
• onion - 1 piece;
• tomato – 1 medium-sized;
• canned pink salmon – 1 can;
• cereal (rice) – 3 tablespoons;
• bay leaf – 2 pieces;
• Sunflower oil – 3-4 tbsp. spoons;
• salt, pepper, herbs - to taste.

Preparation

Cooking soup, recipe step by step:

1. Wash the rice well. Place in a saucepan and add two liters of cold water. We put it on fire.
2. Wash and peel the vegetables.
3. Grate three carrots, chop the onion finely.
4. Cut potatoes and tomatoes into small cubes.
5. Open the can of canned food and place the pink salmon in a bowl, along with the juice.
6. Mash it a little with a fork.
7. When the water boils, reduce the heat to medium and add the potatoes.
8. Fry onions, carrots and tomatoes in a frying pan with vegetable oil.
9. After the potatoes have boiled for 10 minutes, add canned pink salmon and fried vegetables to the pan.
10. Cook the soup for another five minutes. Salt, pepper, add bay leaf and herbs if desired.
11. Remove the pan from the heat and let the soup with canned pink salmon sit for 5-10 minutes.
12. Serve the soup hot!
13. Bon appetit.

It is best to take canned soup for natural ones with the addition of oil, but without preservatives; it is from such fish that tasty, rich, almost transparent fish soups are obtained.

With high-quality canning, the beneficial properties of fish are preserved in large quantities. Canned food contains useful acids, iron, vitamin B, phosphorus, potassium, iodine and many other substances necessary for the proper functioning of the body.

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 first course of this fish will be satisfying and low in calories.

Fish soup made from canned pink salmon and vegetables

Vegetables increase the nutritional value of the soup and also improve its external characteristics (it becomes more appetizing).

Fish soup made from canned pink salmon and vegetables

Required components:

Step-by-step instruction:

1. Grind carrots and onions in a food processor. Fry.
2. Cut the potatoes into medium-sized cubes.
3. Separate the cabbage into medium florets.
4. Chop the dill and parsley.
5. Drain the brine from the jar of peas. It is not required.
6. Remove the fish fillet from the bones and divide into 4 parts. Drain the brine. It is not required.
7. Place cabbage (both varieties), potatoes and roast into boiling water. After boiling, add salt and peppercorns. Cook for 10 minutes.
8. Add fish fillets and bay leaves to the broth and cook for 5-7 minutes.
9. Add peas and herbs to the soup. Cook for 3 minutes.

The soup can be served 10 minutes after preparation.

Fish soup made from canned pink salmon and pearl barley

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:

1. Pour water into a two-liter saucepan and bring to a boil. Add washed pearl barley and cook until half cooked.
2. Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.
3. Peel the potatoes and cut into small cubes.
4. Place the potatoes and frying into boiling water and bring to a boil again.
5. 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.
6. Cook until all ingredients are ready.
7. 5 minutes before readiness, add spices and bay leaf.

Bon appetit!

Canned pink salmon soup with vermicelli

Vermicelli allows you to increase the richness of the dish, but does not increase the cooking time (when compared with the classic recipe).

Canned pink salmon soup with vermicelli

Required components:

Step-by-step instruction:

1. Grind carrots and onions using a food processor. Fry.
2. Cut the potatoes into medium-sized cubes.
3. Wash and chop the dill.
4. Remove the fillet from large bones. Strain the brine. Place fish meat in brine.
5. Fry vermicelli until light brown.
6. Place potatoes and salt in boiling water. Cook for 5 minutes.
7. Add roast and peppercorns. Continue cooking for another 5 minutes.
8. Place fish fillet and bay leaf into the broth. Cook until the potatoes are soft.
9. Add greens and vermicelli. Remove the soup from the heat after the vermicelli has softened.

Can be served immediately.

Tomato soup from canned pink salmon

It is also better to take canned tomatoes, in their own juice.

You will need:
2 cans of canned pink salmon, 200 ml of fish broth, 800 g of tomatoes, 2 onions, 2 cloves of garlic, 1 can of pitted olives, 2 tbsp.
butter, spices and herbs. Preparation:

Finely chop the onion and garlic, fry in butter and pour in the broth and tomatoes with juice. Boil for 10 minutes over high heat, add pink salmon with juice and olives. Boil the soup for a few more minutes, season, add herbs and serve.

Fish soup-puree from canned pink salmon

Fish soup from canned pink salmon (the recipe for this dish is allowed to be included in the children's menu) can be prepared in the form of a puree soup while preserving the nutritional value of the products.

Fish soup-puree from canned pink salmon

Required components:

Step-by-step instruction:

1. Grind the onions and carrots in a food processor. Fry.
2. Cut the potatoes into small cubes.
3. Remove the fish fillet from all bones and mash using a fork. Drain the brine; it is not required.
4. Wash and chop the dill.
5. Place potatoes, salt and fry into boiling water. Cook for 5 minutes.
6. Add pepper, fish fillet and bay leaf. Cook for 15 minutes.
7. Add cream to the soup and add dill, continue cooking for 2 minutes.
8. Grind the soup ingredients using a blender. Let the soup boil for 2 minutes.

The soup is ready to serve immediately.

Soup from canned pink salmon and saury

These types of fish in canned form go well together. At the same time, the taste and nutritional properties of the dish are enhanced.

Soup from canned pink salmon and saury

Required components:

Step-by-step instruction:

1. Grind the onions and carrots in a food processor and fry.
2. Cut the potatoes into medium sized cubes.
3. Wash and chop the dill.
4. Remove saury and pink salmon fillets from bones and break into 4 parts. The brine is poured out of both jars and is not used.
5. Potatoes and salt are placed in boiling water. Cook for 5 minutes.
6. Add roast and pepper. Continue cooking for 5 minutes.
7. Add fish fillets (saury and pink salmon) and laurel leaves. Cook for 10 minutes.
8. Place dill in soup and cook for 3 minutes.

The soup should sit for 20 minutes before serving.

Fish soup from canned pink salmon and salmon

The soup, made from canned pink salmon and fresh salmon, has a strong fishy aroma and taste. The benefits of this dish are unique.

Fish soup from canned pink salmon and salmon

Required components:

Step-by-step instruction:

1. Grind the onions and carrots using a blender and fry.
2. Cut the potatoes into medium-sized cubes.
3. Wash and chop the dill.
4. Remove the pink salmon fillet from the bones and break into 4 parts.
5. Place salmon fillet and salt into boiling water. Cook for 5 minutes.
6. Add potatoes, roast and pepper. Cook for 5 minutes.
7. Place pink salmon fillet and bay leaves into the broth. Cook until the potatoes are soft.
8. Add dill and cook for another 2 minutes.

The soup can be served 15 minutes after preparation. If desired, the salmon fillet can be caught at stage 6, cut into medium pieces and put back into the broth at stage 7 of cooking. Fish soup has numerous beneficial properties (impacts the functioning of the heart, brain cells and strengthens the immune system). A dish prepared from canned pink salmon has similar properties.

To prepare a tasty, aromatic and nutritious fish soup, you must follow the preparation steps described in the recipe.