Delicate soup of canned pink salmon with cream. Canned salmon soup
Canned pink salmon fish soup can save 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, while the soup always turns out tasty and satisfying, for this you don’t even need to have special cooking skills.
Try to please your loved ones by preparing 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 liking. Saury goes well with potatoes, vegetables, various cereals, such as rice, semolina or pearl barley.
How to cook fish soup from canned pink salmon - 15 varieties
Quick, easy, very tasty. What else can be said about this fish soup? Do not underestimate its taste and nutritional qualities due to the ease of preparation.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Bon appetit!
To give satiety and density to fish soup, you can add semolina to it. This will make the broth thicker and richer.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Semolina - 100 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
At the very end, pour semolina into the boiling soup in a thin stream. Cook for another 5 minutes.
When adding cereals to the soup, it must be constantly stirred so that lumps do not form.
Bon appetit!
Fish soups go well with various cereals. Try adding barley: it can be called a classic ingredient in fish soup.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Barley - 150 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil. Pour the washed pearl barley and cook until half cooked.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into 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 perfectly combines with fish, making it more satisfying and nutritious.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Long grain rice - 150 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Pour water into a two-liter saucepan and bring to a boil.
Rinse rice and add to boiling water. Cook until half done.
Then add potatoes and frying to the broth, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into 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, then it will serve as a great addition to fish soup.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Tomato paste - 100 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
5 minutes before cooking, add spices and bay leaf.
Tomato paste has a salty taste. Therefore, salting the soup after adding it should be done carefully. Don't oversalt!
Bon appetit!
You can cook vegetable soup not only on chicken or meat broth. Be sure to try the vegetable soup paired with fish.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 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.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Separate the broccoli and cauliflower into florets.
Put broccoli, cauliflower, potatoes and fried potatoes in boiling water, bring to a boil again. Boil 10 minutes.
After, open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Add peas to the soup, after pouring 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 option - canned pink salmon. It turns out even more delicious!
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Fatty cream - 100 g;
- Butter - 50 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
5 minutes before cooking, pour cream into the soup and add butter, bring to a boil again.
Add spices and bay leaf.
Bon appetit!
Try making soup puree from canned pink salmon. Fast and very tasty!
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Fatty cream - 150 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown. Add tomato paste to them and simmer for a couple of minutes.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
Add cream to soup and bring back to a boil.
At the end of cooking, add spices.
Remove from heat and puree the soup with an immersion blender until all ingredients are smooth.
Bon appetit!
You can add satiety and density to fish soup from canned pink salmon with the help of vermicelli.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Vermicelli "cobweb" - 100 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
Fry the vermicelli in a pan until golden brown, then add to the soup.
Cook until the vermicelli is done.
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.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Processed cheese - 150 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
At the very end, add melted cheese, while the soup must be constantly stirred until the cheese is completely dissolved.
When choosing processed cheese for soup, take classic flavors without additives. Processed cheese can be replaced with the usual hard variety. It is enough to grate it on a grater.
A couple of minutes before the readiness to add spices and bay leaf.
Bon appetit!
It is very good if you have canned pink salmon and saury in your refrigerator. These two varieties of fish are perfectly combined and can be a great complement to each other in the same soup.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Canned saury - 1 pack;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. Do the same with canned saury. We do not need oil from them. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
A couple of minutes before the readiness to 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.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Salmon fillet - 150 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Pour water into a two-liter saucepan and bring to a boil. Lay out the boned salmon meat.
Peel and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. We won't need it. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
A couple of minutes before the readiness to add spices and bay leaf.
Bon appetit!
Another option for making pink salmon and salmon soup can be viewed here:
For most housewives, the multicooker has long been the first assistant in the kitchen. An already simple and easy-to-prepare soup can be cooked even faster.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
Peel and grate carrots. Peel the onion and cut into small cubes. Put the vegetables on the bottom of the multicooker bowl and set the "FRY" mode. Fry on vegetables until golden brown.
Pour water into the bowl and change the mode to "BOOK". Do not close the lid.
Peel potatoes and cut into small cubes. Pour into broth and bring to a boil.
Cook until potatoes are ready.
A couple of minutes before the readiness to add spices and bay leaf.
Bon appetit!
Another popular ingredient for thickening and filling a variety of soups is millet. Be sure to try adding it to fish soup.
Ingredients:
- Potatoes - 3-4 pcs.;
- Carrots - 1 pc.;
- Bow - 1 pc.;
- Canned pink salmon - 1 pack;
- Millet - 100 g;
- Salt - to taste;
- Pepper - to taste;
- Bay leaf - optional.
Cooking:
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 and grate carrots. Peel the onion and cut into small cubes. Fry vegetables in a pan until golden brown.
Peel potatoes and cut into small cubes.
Put the potatoes and frying in boiling water, bring to a boil again.
Open the salmon and pour out the oil. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
A couple of minutes before the readiness to add spices and bay leaf.
Bon appetit!
Not everyone likes the taste of boiled onions in soup. In this case, you can cook 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.
Cooking:
Pour water into a two-liter saucepan and bring to a boil.
Peel and grate carrots. If you have a "winter" dressing of carrots, herbs and salt, use it.
Peel potatoes and cut into small cubes.
Put potatoes and carrots in boiling water, bring to a boil again.
Open the salmon and pour out the oil. Mash the fish with a fork and put into the boiling broth.
Cook until potatoes are ready.
A couple of minutes before the readiness to add spices and bay leaf.
Bon appetit!
Many people love fish soups, but not all housewives are enthusiastic about the idea of cooking homemade fish soup. For her, it is necessary to clean, gut the fish, and then strain the broth to get rid of the bones. Canned fish soup can be a solution to the problem. It doesn't take much time or skill to make it. Soup from canned pink salmon turns out tender, tasty and fragrant 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 do not 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. The composition of canned food should not include artificial colors, flavor enhancers, preservatives. In addition to fish, oil or tomato, salt, pepper and bay leaf, nothing should be in canned food.
- Canned fish is added to the soup 10 minutes before it's ready, usually along with the juice or oil in which it was preserved. Whether to grind the fish before this depends on the recipe. Experienced chefs, regardless of the requirements of the recipe, advise extracting large bones from pieces of canned pink salmon, as they become rough in the soup and spoil its taste.
- For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
- Delicate creamy taste of the soup can be added to the dish with milk, cream, processed cheese.
- Experienced housewives advise cooking soup from canned fish in purified water. Otherwise, the broth may become cloudy.
- Butter will add a pleasant taste to the soup. It can be added to a pot of soup a couple of minutes before taking it off the stove, or put on everyone's plate. It is important that the oil does not turn out to be a spread, otherwise an unappetizing film will form on the surface of the soup.
- Fresh greens will make the taste of canned pink salmon soup even more pleasant. Green onions go especially well with this dish.
Canned salmon soup is relatively inexpensive. It will turn out to be tender and fragrant, if the above subtleties are taken into account when cooking. It takes no more than 30 minutes to prepare a dish, even according to the most complex recipe.
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 it take;
- salt - to taste.
Cooking method:
- Pour purified water into a saucepan, put on the stove.
- Peel the potatoes, cut into cubes of one and a half centimeters.
- Peel the carrots, grate coarsely.
- Free the onion from the husk, cut into medium-sized cubes.
- Heat oil in a frying pan, put onions and carrots in it, fry until golden brown.
- When the water in the pot boils, put the potatoes in it. Boil 10 minutes.
- Open canned food, transfer the contents of the jar to a bowl. With a fork, divide large pieces into 2 parts, remove the spinal bones. Mash the rest with a fork and put in a pot with potatoes.
- After 10 minutes, add bay leaf, pepper. Salt the soup to taste.
- Add carrots and onions. Boil 3 minutes.
- Add finely chopped parsley with a knife. Let it boil in the soup for a minute or two, remove the pan from the heat. Infuse for 10-15 minutes under the lid.
The recipe for the first dish of canned pink salmon with potatoes is one of the simplest; even a schoolboy can cook fish soup using it. In the people, this soup is often called student 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 go;
- salt, spices - to taste.
Cooking method:
- Rinse the rice to clean water. Put in a saucepan. Fill with filtered water, put on fire.
- Peel and cut potatoes into small cubes. When the water in the rice pot boils, add potatoes, spices and salt to it.
- Put canned food in a bowl, mash with a fork. Put in the pot 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
- During this time, peel, finely grate and fry the carrots in oil. Put in soup.
- Cook for another 5 minutes, remove from heat. Hold it under the lid for 10 minutes so that the soup is infused, and invite the household to the table.
Soup according to this recipe can be prepared in a slow cooker using the Soup program. In this case, carrots must be sautéed separately or added to the multicooker bowl without sautéing along with canned food. It is advisable to insist 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 canned food from the jar. Divide the pieces of pink salmon into medium-sized slices, while removing large bones.
- Rinse the millet thoroughly.
- Peel and cut potatoes into small cubes.
- Peel onions and carrots. Grate the carrots, finely chop the onion.
- Melt the butter in a frying pan. Send onions and carrots into it, fry them until soft.
- Boil water in a saucepan, put millet and potatoes in it. Boil 10 minutes.
- Add the canned food along with the juice from the jar. Salt the soup. Season.
- After 5 minutes, add carrots and onions, stir. Cook for 5 more minutes.
When serving the soup to the table, sprinkle it with chopped herbs, make sure that the pieces of pink salmon are evenly distributed on the plates.
Creamy canned pink salmon soup 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:
- In butter, fry finely chopped onions and carrots chopped on a fine grater until soft.
- Cut melted cheese into small pieces.
- Peel potatoes, cut into small cubes.
- Lightly toast the pine nuts in a dry frying pan. Stir in stir-fried vegetables.
- Finely chop the dill with a knife.
- Remove the salmon from the jar. Divide into medium pieces, removing large bones.
- Boil water, put potatoes.
- When the water boils again, add salt and pepper, cook for 10 minutes.
- Add roasted vegetables and nuts, bring back to a boil.
- Enter melted cheese. Simmer the soup, stirring, until the cheese is completely melted.
- Put pink salmon in soup. Boil 3-4 minutes.
- Add dill, keep on fire for another minute, remove from heat.
Before serving this soup to the table, let it brew for 15 minutes under the lid. The dish turns out tender and tasty, has a pleasant creamy taste, saturates well. It will not be a shame to feed guests with this unpretentious dish.
Canned pink salmon soup is hearty and healthy, but it does not have a high energy value. Among the many recipes for this dish, gourmets who love delicious food, people on a diet, and fasting Christians will find suitable options. The advantages of the soup also include the simplicity and speed of its preparation, the absence of the need to purchase expensive products.
Fish Soup Recipes
A simple step-by-step recipe for a delicious canned pink salmon soup, as well as canned fish soup in pots. We look at detailed photos and videos of cooking.
55 min
94 kcal
5/5 (2)
Canned fish soup is a great substitute for fish soup, as well as a good way to diversify your daily menu. Canned fish does not need to be cleaned and butchered, which many housewives do not like to do. There are, however, some taste differences between the fish soup and such a soup, but they do not make it less tasty. Yes, and fish soup with fresh fish, you also do not always cook in a cauldron and on a fire.
Such a quick fish soup can be prepared traditionally in a saucepan, or you can spend a little more time and make it in portioned pots in the oven. I will tell you about these two methods in my recipe. I really hope that you will like it, and such a dish will become a frequent guest on your table.
Salmon fish soup recipe
Kitchen tools: pot, frying pan, cutting board.
List of Required Ingredients
Cooking sequence
- With the first white, take a suitable pan and pour water into it so that there is room for all the ingredients. If necessary, it is better to add water afterwards. I cook the first dishes in a three-liter saucepan. We put the pot on the stove. In the meantime, the water is boiling, we will prepare everything you need for the soup.
- All vegetables must be peeled and washed.
- Cut potatoes into small pieces.
- Finely chop the onion, and grate the carrots.
- Take out the pan and put it on to heat up. When it warms up, pour a little oil and put onions and carrots on it. Stirring occasionally, fry the vegetables until a beautiful color.
- To spice up, you can add a little ketchup to the frying, about a tablespoon.
Those who prefer a very healthy diet can skip the frying and throw the carrots and onions into the pan along with the potatoes. For beauty, you can cut the carrots into rings or straws.
- As soon as the water boils in a saucepan, put potatoes, bay leaves and allspice peas in it. Cook until half cooked, about 10 minutes.
- After that, we fall asleep rice and immediately mix so that the rice does not stick together. Instead of rice, you can take millet, and then the soup will look more like fish soup.
- While rice or millet is cooking, open a jar of canned fish.
- We take out the pieces of fish and divide them into parts with our hands, and at the same time we select the bones and clean them from the dark film, if there is one. You do not need to crush the fish with a fork.
- Filter the liquid from the jar through a sieve. We will also add it to our quick fish soup, which will become richer in taste from this.
You can take absolutely any canned food for soup, but not in tomato. I prefer red fish, so I took pink salmon.
- As soon as the rice (millet) is cooked, put the fish in the soup and pour the strained yushka.
- Add salt, but keep in mind that the fish soup is also salty.
- Finely chop the parsley without twigs and also put in a saucepan. Dry parsley can be substituted for fresh parsley.
- Stir and cook for about 8-10 minutes more.
A very tasty and unusual soup will turn out if you add processed cheese, cut into pieces. It will completely melt and, in addition to white color, will give the soup richness and nutrition.
- After our soup is cooked, you need to let it brew for 10 minutes.
Serve the soup to the table
And during this time, while our soup is infused, we set the table and, if desired, fry croutons or prepare toasts. You can also toast breadcrumbs.
We pour the soup-ear on plates and sprinkle with chopped green onions and call everyone to the table. 
Pink salmon is a delicious seafood and canned food from it is not cheap. But the pieces of fish do not fall apart during cooking, and the taste remains almost unchanged. Canned pink salmon soup is prepared quickly, but it turns out rich and very fragrant.
Simple canned pink salmon and potato soup
This soup is a godsend for all housewives. Prepares quickly and does not require large cash costs.
Ingredients:
- laurel - 2 sheets;
- 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.
Cooking:
- Chop potatoes. It is necessary to get cubes. Carrots will be required in the form of straws.
- Chop the onion. If you get half rings, then the soup will have a more attractive appearance.
- Boil water, throw in potatoes, add peppercorns and place bay leaves. Boil eight minutes.
- Pour in the cereal and salt.
- At this time, saute the onion in sunflower oil. Then grate the carrot and send it to the onion. Cover with a lid and simmer.
- Transfer the cooked roast to the soup.
- Remove the fish from the jar, cut into pieces and also send to the pan.
- Steam the soup for three minutes and at this time chop the greens.
It remains only to add it to the soup and mix.
Recipe for fish soup from canned food in a slow cooker
Soup in a slow cooker is easy to prepare, because your participation is minimal, and the device will cook the stew for you.
Ingredients:
- greens - 25 g;
- seasoning;
- onion - 1 pc.;
- salt;
- carrot - 1 pc.;
- pepper;
- potatoes - 3 pcs.
Cooking:
- Grind the carrots (best of all - in bars). Chop the onion. Chop the potatoes (cubes will do).
- Place vegetables in a bowl.
- Open a tin can and send the fish to the vegetables.
- Pour the contents of the bowl with water and add salt.
- Set the "Extinguishing" mode, set the timer for half an hour.
- Chop the herbs and place them in the soup.
- Pour pepper with seasonings, mix everything and leave for a quarter of an hour.
with rice
Canned pink salmon soup with rice is not only tasty, but also a healthy meal. Thanks to canned food, you do not have to spend a lot of time preparing fish.
If you want to improve the taste of cooked 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 completely dissolve and unappetizing circles form on the surface.
Ingredients:
- carrot - 1 pc.;
- water - 2100 ml;
- greenery;
- black pepper - 3 peas;
- laurel - 1 leaf;
- potatoes - 4 tubers;
- salt;
- canned pink salmon - 1 can;
- rice - 4 tbsp. spoons;
- onion - 1 pc.
Cooking:
- Take a large grater and chop the carrots. Chop the onion. Potatoes will be needed in the form of cubes.
- Take the fish out of the jar and mash with a fork.
- Rinse the rice and chop the herbs.
- Boil water, pour in fish juice from a jar, add rice and boil for eight minutes.
- Now it's time to send potatoes to the soup, throw in the lavrushka, add peppercorns and boil.
- Without wasting time, fry the carrots and onions and throw the vegetables into the pan. Wait eight minutes.
- It's the turn of the fish. Add it, stir, add greens and salt.
Delicate first course with melted cheese
When the soups familiar to your family are tired, it's time to cook a delicious cheese stew.
Ingredients:
- canned pink salmon - 1 can;
- water - 1200 ml;
- onion - 1 pc.;
- processed cheese - 120 g;
- salt;
- potatoes - 2 pcs.;
- greens - 35 g;
- sunflower oil - 2 tbsp. spoons;
- carrot - 1 pc.
Cooking:
- Cut potatoes. Boil water and send the resulting cubes into it.
- Grind carrots using a medium grater.
- Heat sunflower oil in a frying pan, place carrots in it and then chopped onions. Fry.
- Put the roast in the water.
- Open the jar, place the contents in the soup and boil for seven minutes.
- Slice the cheese. Send to the fish.
- Stir, salt, add pepper.
- Chop the greens and sprinkle the stew. Mix.
Cheese soup with canned pink salmon
This cooking method produces an amazing, fragrant 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.
Cooking:
- Boil the water, salt, sprinkle with pepper and throw in the parsley.
- Chop the potatoes, throw the potato cubes into the water and boil.
- Rinse rice and place over potatoes.
- Fluff the contents of the jar using a fork.
- Onions will be required in the form of cubes. Place them in a frying pan with oil and fry.
- Add grated carrots and simmer for five minutes.
- Throw everything together with the fish into the soup and cook for five minutes.
- Pour in the cheese and stir.
- Chop the dill and sprinkle over the prepared stew.
With the addition of millet
A simple soup will help feed all the household a delicious dinner.
Ingredients:
- carrot - 1 pc.;
- canned pink salmon - 1 can;
- dill - 20 g;
- potatoes - 3 pcs.;
- salt;
- millet - 0.25 cups;
- lavrushki - 2 sheets;
- water - 2100 ml.
Cooking:
- Pour salt into water and boil.
- Rinse the cereal and place in a saucepan. Boil seven minutes.
- Cut the potatoes, throw the resulting cubes into the water and boil. This will take a quarter of an hour.
- Mash the fish, place in water and boil for eight minutes.
- Chop greens and grate carrots. Send it all to the fish.
- It remains only to place bay leaves in the soup and boil the dish for five minutes.
Tomato soup
A simple cooking option that lovers of dishes with the inclusion of tomatoes will love.
Ingredients:
- oil;
- canned pink salmon - 1 can;
- tomatoes in their own juice - 400 ml;
- rice - 0.25 cups;
- olives - 1 can of green;
- spices;
- water - 1600 ml;
- onion - 1 pc.;
- pepper;
- garlic - 3 cloves.
Cooking:
- Boil rice.
- Chop the onion, chop the garlic. Place chopped vegetables in a frying pan and add oil.
- Roast. The onion should become translucent.
- Drain the marinade from the olives and place them in the water. Add pink salmon.
- Grate the tomatoes, add the resulting slurry to the soup, boil it and boil for five minutes.
- Salt, pour pepper, add spices.
At the end of cooking, it remains only to place the finished rice in a saucepan, mix it and wait for it to boil.
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 be able to choose the right canned food.
- Give preference to a product that is produced in the Far East. That's where pink salmon is caught.
- Be sure to pay attention to the date of manufacture. Pink salmon is caught in July, August and September. Therefore, the product produced at this time is definitely from fresh fish.
- Check the code on the bank to the touch, it should be convex. This is a guarantee that the expiration date and production have not changed.
- Canned food should contain only fish and salt.
- When you open the jar, you should see pieces of pink color. It is such a fish that will be healthy and tasty. If your eyes see a gray product, then 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.
- When buying, it is recommended to shake the canned food. The manufacturer, according to the rules, lays out the pieces vertically and tightly. If the liquid gurgles strongly when shaken, then the fish were placed less than expected.
Many people love soups with fish, but not many hostesses like to cook them. After all, in order to cook the ear, you have to tinker with the fish. However, canned fish can be used to prepare such dishes.
Canned salmon fish soup is prepared quite quickly and easily. In total, it will take about 40 - 60 minutes to cook, and there will be a delicious dinner with a delicious aroma on the table.
Fish 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 of white potatoes;
- 130 g carrots;
- 140 - 150 g of onion;
- 1.5 - 1.7 liters of filtered water;
- 35 - 45 g fresh, chopped dill and parsley;
- 20 - 35 ml of vegetable oil.
Of the seasonings, you will need black pepper (peas) and salt in the required amount for the usual taste.
- Pour the water into a suitable size pot and place it on the stove.
- Wash potatoes, peel, cut into cubes. It is best to cut into cubes of 2 different sizes. Small ones will boil during cooking, so the soup will turn out thicker.
- Peel the carrots, and then grate (large) or cut into strips (thin).
- Remove the skin from the onion, rinse with cold water. Then cut it into half rings.
- Chop the butter in a frying pan, and then sauté the onions and carrots on it until golden brown.
- After the water boils, dip the potato cubes into it and cook over low heat for 11 - 16 minutes.
- After the allotted time, place the spices in the pan.
- After frying, place the onion with carrots in a saucepan and cook for 4 to 5 minutes.
- Approximately 9 - 11 minutes before full readiness, dip chopped greens and pink salmon into the soup.
After cooking, the dish should be brewed for 10 minutes and gain aroma.
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 red pepper can be added to it.
This dish is prepared from the following ingredients:
- 2.5 - 3 cans of canned fish;
- 345 - 400 g of champignons or mushrooms;
- 190 g of onions;
- 210 g carrots;
- 2 medium sized tomatoes;
- 60 ml of oil (refined) vegetable;
- 140 - 300 g of 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 sticks. Then transfer to hot oil, fry until golden brown.
- Wash the tomatoes and cut into thin strips, and then mix them with vegetables.
- Rinse 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 (sticks) and lower them into the pan.
- Cut olives or olives into circles and place them in a saucepan together with pieces of fish.
- Place all vegetables in a bowl and mix thoroughly. Season.
- Cook for 10-15 minutes until done.
If desired, 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 usual recipes with cereals. However, it is worth cooking because of its delicious and unusual taste.
To add a little “sourness” to the dish, put a couple of circles of lemon in the pan at the moment when the soup is infused
Soup with rice and canned pink salmon
To make 6 servings of rice soup you will need:
- 1.5 - 2 cans of pink salmon in their own juice or oil;
- 1.6 - 2 liters of purified water;
- 290 - 330 g potatoes;
- 70 - 90 g of rice;
- 40 ml of unrefined vegetable oil;
- 170 - 200 g carrots;
- 120 g onion.
From spices you will need salt and pepper (ground) black.
- Rinse rice 5-7 times until clear water is obtained and transfer to a saucepan.
- Fill it with filtered water, put it on the burner.
- Wash and peel potatoes. Then cut it into cubes or sticks.
- After boiling water, lower it into the pan, add spices to taste.
- Transfer the salmon to bowls and mash with a fork. Approximately 10 to 12 minutes after the potatoes, add it to the soup. Boil 6 - 8 minutes.
- Peel onions and carrots, rinse, and then chop on a grater (preferably large).
- Fry the vegetables in hot oil until half cooked and transfer to a saucepan.
- Boil the soup for another 5-7 minutes and remove from heat.
After cooking, let the soup stand for 10 - 15 minutes under the lid, and you can start eating.
Such a dish can be cooked in a slow cooker. To do this, select the program for making soup. With this method, vegetables can not be fried, but immediately added to the bowl simultaneously with canned fish.
Before eating, you can add a little cream to the dish, this will color it and give it a creamy flavor.
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 of onion;
- 400 - 500 g of potatoes;
- 40 - 50 g butter;
- 120 g carrots;
- 100 g of millet (polished);
- 1.8 - 2 liters of filtered water.
You should also take salt, black pepper, spices and fresh parsley to taste.
- Separate pink salmon from oil or juice and divide the pieces into smaller ones. At the same time, remove large bones, a ridge.
- 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 on a medium grater.
- Remove the skin from the onion, cut it into small cubes.
- Saute vegetables in melted butter until tender.
- Pour water into a saucepan and bring to a boil on the stove. Then place the cereal with potato cubes in it. Boil 10 - 12 minutes.
- Transfer the canned food to the soup along with the oil or their juice from the jar and season.
- After 6 minutes, transfer the onions with carrots and cook for 6 minutes.
Chopped greens must be added when the dish is poured into portioned plates.
Such a soup with millet turns out to be quite satisfying and rich even without the languishing 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 cook a hot dish with canned fish. However, there are some small features and tricks. They will help hostesses make dinner quickly and tasty.
To cook fish soup from canned food, 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 fall apart. Of course, this will not affect the taste, but it will spoil the appearance.
If you add cream, melted cheese or sour cream to the dish, this 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 is 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 products for them are quite inexpensive. If you take into account their taste and aroma, it turns out that this is a great and inexpensive way to tasty feed the family for dinner.
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