Fish soup made from canned pink salmon. Canned pink salmon soup Canned pink salmon soup without rice

Fish soup with cream? At first glance, these products do not go together. But this is only at first glance..... You will like the soup from the very first spoon. The recipe we have prepared for you today is fish soup with cream from canned pink salmon- a very affordable option.
The soup is quick and easy to prepare and is also good cold. Cream and processed cheese OK give it a unique soft and delicate taste. By the way, it’s best to use it - it’s delicious and definitely without additives or preservatives.




Ingredients:
- potatoes (medium size) - 6-7 pcs.
- carrots - 1 piece,
- onion - 1 piece,
- can of canned pink salmon - 1 piece,
- cream 10% - 2.5 cups,
- processed cheese ("Druzhba", "Russian", "Yantar" - 1 piece,
- salt - to taste,
- dill - optional
- sunflower oil for frying.

Recipe with photos step by step:

Step one:
Wash the potatoes, remove the skins and cut into small cubes.
Place in a 2-3 liter saucepan and add water until just covering the potatoes.
Put on fire.




Step two:
Peel the onions and carrots. Cut the onion into small cubes and grate the carrots.

Passivate the vegetables in a small saucepan, after adding oil to it.
When the onions turn golden, remove from the heat and add to the potatoes.
After boiling, continue cooking over low heat.




Step three:
Open a can of canned pink salmon (saury, mackerel). Place on a plate and mash large pieces with a fork.






Then add the fish to the pan.




Step four:
Add cream to the pan.




Step five:
Grate the cheese on a medium grater.




Add to the food being cooked in the pan, stirring continuously.
Step six:
Add salt to taste and, if desired, finely chopped dill.
Stirring, bring to a boil.






Remove from heat and let the soup sit covered for 5 minutes.
The soup is ready!

Note! Once the potatoes are cooked, you can mash them. Then the soup will resemble puree soup.
Pink salmon can be replaced with mackerel or saury.
Of the greens, only dill can be added to the soup - it gives the soup some piquancy. Another type of greenery will change the taste of the soup not for the better.

Bon appetit!!!
Be sure to try this very tasty

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

Fish soup from canned pink salmon is prepared quite quickly and easily. It will take only about 40 - 60 minutes to cook, and there will be... delicious dinner with a delicious aroma.

Fish and potato soup with pink salmon

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

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

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

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

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

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

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

This dish is prepared from the following ingredients:

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

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

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

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

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

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

Soup with rice and canned pink salmon

To prepare 6 servings of rice soup you will need:

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

For spices you will need salt and ground black pepper.

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

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

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

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

Soup with millet and pink salmon

To prepare 6 servings you will need the following ingredients:

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

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

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

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

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

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

Cooking features and tricks

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

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

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

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

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

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

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

Canned pink salmon soup is an unusual and very tasty first course. Such recipes belong to the category of quick and simple dishes - easy to make, delicious lunch! The soup is prepared with the addition of cereals, vegetables, a variety of spicy herbs and spices.

To cook tasty soup from canned fish, follow these cooking rules:

• canned pink salmon is a ready-to-eat product, so it is added to the boiling broth almost at the very end of cooking;
• for satiety when cooking soup, vegetables and cereals are used;
• to make the dish not only tasty, but also healthy, at the end of cooking or when serving the soup, sprinkle with fresh chopped or dried spicy herbs;
• so that the soup does not “run away”, the pan is filled with food to two-thirds of the volume - classic version take a 3-liter pan for cooking;
• If at the end of cooking the broth has boiled away significantly, it doesn’t matter - adjust the consistency of the dish by adding hot boiled water.

Canned pink salmon soup with rice

A version of canned pink salmon soup with rice is a classic one. The dish turns out very tasty and can be used for baby food.

List of ingredients:

• 1 can of canned pink salmon;
• 0.5 carrots;
• 0.5 onions;
• 1 teaspoon sunflower oil;
• 0.5 cups round rice;
• 1-2 potatoes;
• salt to taste;
• a pinch of dry herbs.

Peel and rinse vegetables - potatoes, onions, carrots. Cut the potatoes into plates and into thin cubes. Cut the onion and carrots into thin strips.

Add sunflower oil to the frying pan. Add onions and carrots. Sauté until golden brown. Be careful not to burn the vegetables. To do this, keep the heat below medium.

At this time, pour 2 liters of hot boiled water into the pan. Let it boil again. Throw potatoes into it. Foam appears, remove it with a slotted spoon or regular spoon. After the broth boils, add sauteed vegetables to it. Stir. Cook at low boil.

Read also: Bean soup with smoked meats – 8 hearty recipes

Rinse the cereal in cold water. With rice, the soup will be tastier and more satisfying. Transfer to broth. Stir. Continue cooking for about 10 minutes - at a low simmer and half-closed lid.

Remove the canned fish from the jar into a deep plate or cup. If there are small bones in the pieces, remove them. The pieces can be left in this state or pressed with a fork to chop. Transfer the fish to the broth. Add salt and dry herbs to taste. Stir. Cook for another 10-15 minutes.

Fish soup with pink salmon and melted cheese

Children especially love soups. The dishes turn out unusually tender and aromatic. In addition, you can easily add a little cream to this soup at the end of cooking and then puree it. You will get a puree soup from canned pink salmon with cheese. It’s that simple – one recipe yields two dishes!

List of ingredients:

• 250 gr. pink salmon in oil;
• 120 gr. processed cheese;
• 1 bunch of green onions;
• 1 carrot;
• 200 gr. potatoes;
• optional 1 tablespoon wheat flour;
• fine salt to taste.

Tackle your vegetables. Clean and rinse thoroughly green onions, carrots and potatoes. Cut everything out. Onion – smaller. Carrots and diced potatoes.

Canned pink salmon soup will be smoother if the fish is crushed. This can be done with a regular fork.

Pour boiled water into the pan. Bring to a boil. Add canned food and vegetables (without onions). Bring the broth to a quick boil over high heat. Reduce to moderate.

Cut the processed cheese into small cubes. Add to broth. Stir. When the food is cooked, the cheese should be almost completely melted. Now add salt to the broth. Cook until all ingredients are ready.

Saute the flour in a dry frying pan until creamy. Transfer to soup. Now add green onions. Boil it. Remove from heat; cream cheese soup is ready to eat.

Canned pink salmon soup with millet

With millet, the soup takes on a slightly yellowish tint. Ground turmeric will help add an appetizing color. To taste, you can also use multi-colored vegetables for cooking - carrots, sweet bell pepper, sweet corn.

Read also: Homemade fish soup - 10 simple recipes

List of ingredients:

• 200 gr. pink salmon in oil;
• 0.5 cups of millet;
• 1-2 potatoes;
• 2-3 pinches of ground turmeric;
• 0.5 carrots;
• 0.5 bell pepper;
• 2-3 tablespoons of corn;
• salt, ground spices.

Prepare all ingredients. Free the fish from the can; if desired, you can drain the oil from the canned food - this way the dish will be less high in calories. Rinse the millet. Peel and rinse vegetables. Cut potatoes, carrots and peppers into cubes. The tubers are medium-cut, and the carrots and peppers are finely chopped.

Boil 2.5 liters of water in a saucepan. Add all the vegetables - chopped and corn. Add millet. Wait for it to boil. will appear protein foam, carefully remove it.

Everything about modern nutrition is imbued with haste. Express cafes, snack bars, fast food restaurants and convenience foods are everywhere. However, “quickly” does not always mean “bad”; for example, in 15 minutes you can prepare a soup from canned pink salmon - complete and hearty lunch with health benefits. You can't even imagine how much delicious firsts dishes can be prepared from this fish, and we will introduce you to some of them.

The meat of this red fish is extremely low energy value, which rightfully allows us to consider pink salmon a dietary product.

However, food prepared from it, despite its low calorie content, is quite nutritious, this is explained by the rich protein content in the fillet. So those who are watching their figure should give preference in nutrition various soups from canned pink salmon, including fish soup, original recipes which we will consider in detail.

Ingredients

• Canned pink salmon— 1 bank + -
• - 3 tubers + -
• — 1-2 pcs. + -
• - 1 PC. + -
• - 3 tbsp. l. + -
• - 1/2 bunch + -
• - 1/2 bunch + -
• - taste + -
• - taste + -
• - 3 pcs. + -

Preparation

Any food made in ceramic vessels is imbued with some special spirit. The dishes they serve are rich, incredibly aromatic and tasty. So today we are preparing canned fish soup in pots. This advice is especially useful for those who do not yet know how to cook fish soup.

1. Initially, we should prepare all the products, so we will start washing the rice and peeling the vegetables.
2. Next, cut the onion into rings, carrots into circles, and potatoes into small cubes.
3. We need to fry the onion in a frying pan until golden brown, add carrots to it and sauté until half cooked.
4. Now let's prepare the fish fillet; to do this, remove the pieces of pink salmon from the oil, separate the bones and cut into small slices.
5. Here is an empty pot, it is a simple object, so let’s make it more complete and interesting. In each vessel we place potato cubes, sautéed onions and carrots, fish pieces, rice, a sprig of herbs, we also pour canned oil into pots and fill them with salted and peppered water. Cover them with lids and put them in the oven for half an hour at a temperature of 150-170 o C.
6. While everything is preparing, we boil the eggs and cut them into quarters. Finely chop the remaining greens.

The soup should be served directly in pots; place two pieces of egg on top and sprinkle with parsley and dill. Mmmm, the aroma is intoxicating. If you want to be particularly distinctive, then instead of lids, clay vessels can be tightly sealed with dough, as our great-grandmothers did. This way you will get both the first and fresh bread.

Cheese and fish pleasure

If you have not yet acquired ceramics, but really want to whip up something intriguing in order to amaze everyone around with your skill, then we offer you the following option for a liquid dish.

This soup can be prepared from any canned fish, but in our case the recipe calls for canned pink salmon fillet as the main broth and flavor component. Despite the originality of this stew, it is prepared quite quickly and without extra effort.

Ingredients

• Pink salmon in oil – 2 cans;
• Corn - 1 can;
• Processed cheese – 4 tbsp;
• Potatoes – 2 tubers;
• Butter – 3 tbsp;
• Onion - 1 head;
• Dried garlic – 1 tsp;
• Carrots – 2 pcs.;
• Condensed milk – 350 ml;
• Chicken or beef broth – 500 ml;
• Ground black pepper;
• Salt;
• Any greens;

Preparation

1. Having peeled and cut the vegetables: onions into small cubes and carrots into strips, we begin to fry them in a hot frying pan, where they were placed butter. In the process, add dried garlic and a little salt to them.
2. Place the potatoes, cut into small cubes, into a pan, add the frying to it and pour in the salted and peppered broth. We put the whole thing on the stove and cook until the potatoes are soft.
3. Now comes the moment of magical interaction between seemingly incompatible products. Place fish fillet, cheese, corn in the broth and pour in milk.
4. Covering our saucepan with a lid, set the heat to low, let our soup simmer for 5-7 minutes and it’s done!

When serving, sprinkle finely chopped and ground paprika over the top.

If you don’t know how to prepare a delicious canned soup, then our recipe for borscht with pink salmon will be just the right find and culinary guide for you. This, of course, may be a little confusing, as this is our favorite borscht, and even with fish, but leave all worries and prejudices aside, the dish turns out simply incomparable.

And after that, a little advice: don’t be afraid to experiment, otherwise you risk missing out on a lot of interesting things. So, our burgundy cabbage soup with a marine twist will require the following ingredients:

• Canned pink salmon – 1 can;
• Cabbage – ½ medium head;
• Bulgarian pepper – 1 pc.;
• Potatoes - 3 tubers;
• Canned red beans – ½ cup;
• Beetroot – 2 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Tomato paste – 2 tbsp;
• Dill greens – 1 bunch;
• Green cilantro or celery - ½ bunch;
• Bay leaf – 3 pcs.;
• Ground pepper;
• Salt;

Preparation

1. As usual, the first thing we do is process the vegetables. We wash, clean and chop them. Cabbage and grinder - into strips, carrots into three pieces coarse grater, and cut the beets into small pieces, cut the onions into cubes, potatoes into cubes, and simply chop the greens.
2. Place cabbage and pepper in a saucepan with water (4-5 l) and put on fire.
3. While the water is heating up and the cabbage is cooking until half cooked, we will make a dressing for the borscht. To do this, put a frying pan on the stove, pour oil on it and after it is hot, add onions, fry a little, then throw in carrots, beets, tomato paste and simmer until fully cooked.
4. Now we return to our pan, in which everything is seething, boiling and bubbling, and the cabbage has already softened. We need to add potatoes to it, and when they are cooked, add beans, fish fillets, salt, spices and bay leaves.
5. After about five minutes, add beetroot dressing and herbs to the soup, mix everything, let it boil and turn it off.

The color turned out simply amazing, rich, and the smell was simply indescribable. Serve fish borscht with sour cream, bread and mustard. Extraordinary yummy!

Often, seemingly incompatible products together give an unsurpassed taste, and you can fall in love with a new dish from the first spoon. Canned pink salmon soup can be so different and so captivating that after trying one recipe, you want to try others original options first courses.

Canned pink salmon soup is tasty, healthy and very easy to prepare - a quick lunch option.

A slice of lemon will add piquancy and sophistication to the fish soup, and the herbs will add beauty. So, the process of preparing delicious canned fish soup:

Products:

• 1.5-2 liters of water
• 1 can of canned pink salmon
• 2-3 table. spoons of rice
• 3 medium potatoes
• 1 onion
• 1 small carrot
• 1 bay leaf
• 2-3 peas of black or allspice
• Greenery

Preparation of fish soup from canned pink salmon:

Everything is very simple:

Pour 1.5-2 liters of water into the pan and bring to a boil.

Wash, peel and chop vegetables (onions, potatoes), grate carrots

Open a can of canned pink salmon.

Typically there will be some fish stock in the jar, I pour it into the pan as soon as the water boils.

Place well-washed rice in water. Cook for 10 minutes.

We send onions, potatoes, carrots there, add bay leaves and pepper.

Cook for 10 minutes (so that the vegetables are cooked until cooked)

Cut the pink salmon in the jar into pieces.

It’s better not to cut finely, otherwise the soup will turn into porridge. It will be tasty, but ugly.

Add finely chopped herbs (parsley, dill) and cook for another 5 minutes.

That's it, the delicious aromatic soup from canned pink salmon is ready!

I add a slice of lemon to each plate - the taste of the fish soup turns out richer and more intense. You can also chop fresh herbs.

I believe that it is better to cook fish soup from canned pink salmon (provided the canned food is properly selected, i.e. made from freshly caught fish) than from freshly frozen pink salmon, because... By the time it reaches the store counter, it will have time to thaw and freeze ten more times.

That's all. Great option budget fish soup. Bon appetit!