How to cook canned soup. Canned fish soup

A thrifty housewife in the bins of the refrigerator will always have a jar of canned fish, from which hastily you can cook a simple and delicious soup. The cherished jar helped me out more than once, and over time, a good selection of recipes for every taste gathered. The fish first course in our family was once called students' soup, remembering how in the distant student days it was a signature dish, thanks to its excellent taste and cheapness. Then the dish was renamed country soup, as they began to cook in the summer season in the country. Now it can already be called nostalgic, because, having cooked it, we remember our youth.

What canned food is best for making soup? Let jars with saury, mackerel, tuna, ivasi, and sprat in tomato come into play. A more refined first course will be made from red varieties of fish - salmon, salmon, pink salmon. Of these, the most canned food will be obtained.

In addition to sprat in tomato sauce, you need to distinguish between the filling of jars. Keep in mind that there are canned own juice, then the soup will be less rich. Fish in oil makes for a richer broth.

Saury fish soup - recipe step by step

The easiest cooking option for beginner cooks. But having understood the principle, you can cook a dish from any canned food.

You will need:

• Saury in oil - 2 jars.
• Bulb.
• Carrot.
• Potato - 2 tubers.
• Sunflower oil, salt, bay leaf, pepper (ground and peas).
• Water - 3 liters.

Step by step recipe:

Chop the onion into cubes.

Rub the carrot with large chips.

Sauté in oil until nicely browned. Lay the onion first, then, when it becomes transparent, put the carrot.

If you have a pan with a thick bottom like a cauldron, then you can fry vegetables immediately in it.

Pour water into the pan, when the contents boil, transfer the browned vegetables to the pan.

Let it boil, lay the potato slices. Boil for 10 minutes.

Throw a bay leaf into the soup, salt, but very little, since canned food also contains spices. Cook with a quiet "gurgling", at the lowest power of the fire.

Try the potatoes for readiness. If it is almost ready, open the canned food, put it in a saucepan. Season with pepper at the same time. Estimate the size of the pieces in the jar, if you think that they are large, separate, but do not chop too much.

Saury does not cook for long, so then you decide for yourself how long to continue cooking. You can turn it off almost immediately if the potatoes are already edible. Or simmer for 5 minutes to make the soup richer. After adding the fish, be sure to taste the first course for salt and adjust as needed.

Various greens are welcome, but it is better to put it directly on the plate. And it will be very tasty if you put a small piece of butter in each serving.

Sprat soup in tomato sauce with millet

Sprat in tomato has always been a hit among canned fish soups. The dish is guaranteed to be hearty and amazingly tasty, which is recognized even by the picky eaters. I give a recipe for cooking with millet, which can be excluded from the composition of the ingredients.

Take:

• Water - 2 liters.
• Sprat in tomato - a jar (240 gr.).
• Potato - a couple of tubers.
• Millet (groats) - 80 gr.
• Carrot.
• Tomato.
• Lukovka.
• Peppercorns, lavrushka, salt.

How to weld:

1. Rinse the millet thoroughly by changing the water several times.
2. Boil water, throw in the cereal. Boil for 10 minutes, no more.
3. In parallel, chop the onion, fry until lightly translucent. Send shredded carrots to the pan.
4. Next, add the diced tomato. Simmer soup dressing for 5-7 minutes.
5. Cut potato tubers into strips, transfer to a pan with boiling millet. Salt immediately, add spices.
6. When you think that the potatoes are ready, put the sprat along with the marinade.
7. Stir the dish, cook for a couple of minutes. Let it boil vigorously and turn off the burner. It is advisable to let the dish brew, it will be more fragrant and rich.

Video recipe: canned tuna soup

Fish soup from canned sardines in oil with vermicelli

Dishes from canned food in oil filling are more satisfying, rich. I propose to supplement the recipe list with small vermicelli. An alternative to pasta can be rice or millet.

Would need:

• Sardines in oil - a can.
• Potato - 2-3 pcs.
• Water - 2 liters.
• Onions, carrots - one each.
• Vermicelli - 70 gr.
• Salt, bay leaf, pepper, sunflower oil.

Cooking:

1. Boil water, throw in the potatoes cut into strips. After boiling the contents of the pan, reduce the heat. Boil 10 minutes.
2. Chop the root vegetables, fry, folding alternately in a pan.
3. Divide into parts, and mash the sardines a little with a fork. Select bones (vertebral ridges).
4. Pour vermicelli into the pan, salt. Continue cooking until done. pasta. Keep in mind that vermicelli is very soft even after cooking, so cook it until al dente (almost ready, a little hard).
5. Transfer the sardines to the soup, fry, add spices.
6. Boil 2-4 minutes. Turn off the gas, cover with a lid, hold the dish for an additional 10 minutes to infuse.

How to cook canned fish soup with potatoes and rice

Highly tasty first a dish with a variety of spices. Prepared quickly, eaten with no less speed. Any canned food is suitable, but in oil: saury, tuna, ivasi, mackerel.

Would need:

• Water - 3 liters.
• Canned food - 2 cans.
• Rice - 2 large spoons.
• Tomato.
• Potato - 3-4 pcs.
• Carrot.
• Lukovka.
• Celery - 2 stalks.
• Bulgarian pepper.
• Pasternak (if you find).
• Parsley, dill, coriander, seasonings for fish, lavrushka, green onion.

How to weld:

1. Boil water, add washed rice, potato straws.
2. Wait until the next boil, put onion cubes, coarsely grated carrots and parsnips into the pan. Add diced celery stalks, sweet pepper cubes, finely chopped tomatoes.
3. Cook over low heat for 5 minutes. Remove the foam, flavor the broth with coriander, pepper, throw in the parsley, seasonings for fish.
4. The fish is laid last. Simmer until rice and potatoes are cooked.

Classic fish soup of canned pink salmon with rice

Soup from canned pink salmon comes out delicious and appetizing. As a rule, it is cooked with a traditional set of vegetables. If you got a jar of fish in its own juice, for satiety, I advise you to splash more oil into the frying.

Take:

• A jar of pink salmon.
• Rice - 2-3 large spoons.
• Water - 2 liters.
• Potatoes - 3 pcs.
• Carrot.
• Parsley, dill, salt, pepper, bay leaf.

How to cook:

1. Coarsely rub the carrots, finely chop the onion.
2. Cut potatoes into large cubes.
3. Pour water into a saucepan, bring to a boil. Rinse rice, pour into boiling water, cook for 5-10 minutes.
4. Add sliced ​​potatoes and other vegetables. If desired, onions with carrots can be pre-fried, but, as a rule, for tender soup they do not do this with pink salmon.
5. Boil the stew until rice and potatoes are cooked. Transfer the fish to the pan, salt the broth. Add chopped greens. Let it boil vigorously and turn off the burner.

Canned Iwashi Fish Soup with Barley

Iwashi - conditional canned food. With the same success, you can cook a stew with saury, sardines, tuna.

• Canned fish - can.
• Potato - 5 tubers.
• Water - 2 liters.
• Carrot.
• Barley - 1/2 cup.
• Bulb.
• Lavrushka, salt, oil.

1. The cooking technology is in many ways similar to cooking according to all previous recipes. The only difference is in the preparation of barley.
2. Soak the grits, preferably long before cooking. I usually do it early in the morning if I'm cooking in the afternoon. Better yet, do it in the evening.
3. Pour the cereal with water, put to boil. After boiling, salt, and continue cooking.
4. At the same time, prepare the vegetables for sautéing. Peel and cut potato tubers.
5. Fry the dressing, put the potatoes in the pan.
6. Try the cereal for doneness. If it is cooked, and the potatoes are also almost in order, put the fish in the pan. Immediately taste for salt, add seasonings.
7. Cook for 5-7 minutes, then turn off the burner. Do not apply the soup immediately, let it stand for at least 10 minutes.

Delicious creamy fish soup with canned pink salmon

Very tender, tasty soup, which can be called exquisite. Any canned red fish will do - pink salmon, salmon, salmon.

Ingredients:

• Canned salmon in its own juice (salmon, salmon) - a standard can.
• Onions, carrots - 1 pc.
• Potato - a couple of tubers.
• Cream - to taste.
• Cheese - optional.
• Vegetable oil.

Recipe:

1. Sauté the onions and carrots in a little oil.
2. In parallel, clean the tubers, divide the straws. Throw in boiling water, wait for boiling. Salt, cook for 15 minutes.
3. Transfer to a saucepan vegetable dressing. Mash a little fish, dividing into smaller fractions. Send after the vegetables.
4. When you think the potatoes are cooked, pour in the cream. The broth will turn white and taste amazing. But keep in mind that the soup can quickly turn sour, so do not cook a large portion of the dish right away.
5. If you want to add cheese, rub it in and add it to the cream. Then pour over and mix the soup well.

How to cook soup from canned mackerel in a slow cooker

Modern gadgets have become a reliable assistant in the kitchen. The slow cooker “unties” the hands of busy housewives, and the soup turns out no worse than with traditional cooking.

Would need:

• Mackerel in own juice - 240 gr. (jar).
• Potato - 3 pcs.
• Water - 1.5 liters.
• Yellow bell pepper.
• Bulb.
• Carrot.
• Rice - 40 gr.
• Sunflower oil, salt, green onions.

How to weld:

1. Chop vegetables into cubes, put in a bowl (except potatoes). Set the multicooker to the "Frying" or "Baking" mode. Cook 7 minutes.
2. Add sliced ​​potatoes, chopped green onions, washed rice and fish.
3. Fill with water, salt. Switch the program to "Soup" or "Stew" if the previous mode is not available. Set a timer for 40 minutes.

Chef's Video: How to Make Canned Fish Soup

To help not too self-confident cooks, I found a video with a detailed explanation of the principle of cooking delicious soup. Enjoy your meal!

Ingredients:

• Canned fish - 1 can;
• Potato - 0.5 kg;
• Bulb - 1 pc.;
• Carrot - 1 pc.;
• Rice - 3 tbsp. l.;
• Parsley - 100 g;
• Black pepper - to taste;
• Bay leaf - 2 pcs.
• Vegetable oil for frying

Such a wonderful everyday dish as canned fish soup is a real legacy of the Soviet past. The shortage on store shelves forced housewives to experiment, and often such experiments led to very interesting and tasty results. There are many fish soup recipes in the world. Perhaps every nation keeps its own version of cooking such a dish. For example, in Portugal, "caldeirada" is very popular - fish soup-mashed potatoes, in Thailand fish soup tom yam, Greek fish soup is also famous. However, none of these dishes can be compared in its simplicity and originality with our Russian soup.

The benefits of canned fish soup are many. At least the fact that the time of its preparation is only 30 minutes! The recipe for canned fish soup is an excellent assistant to the hostess when you need to cook a quick and tasty dish. Do not forget also about the usefulness of the ingredients of such a soup. Just like fresh, canned fish retains omega-3s and calcium. And in combination with fresh herbs, canned fish soup will be deliciously fragrant and nutritious.

Each hostess prepares such a soup based on her own preferences. Varieties canned fish Nowadays, there are a great many, and each has its own characteristics. Here it is important to determine the taste preferences. Someone likes more fatty varieties, someone is a supporter diet food. One way or another, almost every housewife has a can of canned fish in stock. And there comes a time when it can really come in handy. The recipe for fish soup depends not only on the type of canned food, but also on the type of cereal used. It can be rice, millet or barley. In addition, it is possible to cook soup with and without roasting, simply by adding a whole onion to a boiling broth. Here is one recipe from a large number of options for making canned fish soup with a photo.

canned soup recipe

To prepare fish soup from canned food, you first need to prepare the ingredients. When choosing canned fish, you should remember that they must be fatty enough to make the soup rich. In addition, there are canned foods that are clearly bitter. They will transfer this bitterness to the dish. In general, any canned fish is suitable - saury, sardine, salmon, mackerel.

1. First of all, clean and cut the vegetables. Finely chop the onion, grate the carrots. Potatoes must be cut into cubes or sticks - at the discretion of the hostess.
2. Heat a frying pan with the addition of vegetable oil to a temperature of 120 ° C, put the chopped onion and sauté for five minutes. Then add carrots, mix everything and continue sautéing for ten minutes. The finished roast should be a bright golden color.
3. Cooking soup from canned fish in large volumes, with a margin for several days, is not worth it. Beneficial features its ingredients cannot be preserved by repeated heat treatment. Therefore, you should take a pot with a volume of up to three liters, fill it with 1.5 liters of water and bring to a boil.
4. Dip the potato cubes into boiling water and cook for 10-15 minutes. Each hostess will choose the spices she likes. For canned fish soup, bay leaves and black pepper are well suited.
5. When the potatoes are half cooked, salt the broth and dip the pre-washed rice into the pan.
6. Put the sautéed onions and carrots into the pot with the soup and cook for another 15 minutes.
7. Now we need to do canned food. Having opened the jar, drain the oil and put the fish on a plate, then gently mash the canned food with a fork to make small pieces. Dip the fish into a bowl with vegetables.
8. Then you should add finely chopped greens. It can be parsley or dill at the request of the hostess. After adding greens, turn off the fire. Canned fish soup is ready.

This wonderful recipe diet food suitable for everyday cooking. It is quite light and at the same time nutritious. It can be served with a fresh loaf or with lightly fried black bread toasts. At the end of cooking soup can be lowered into the pan processed cheese. This will give the dish a soft creamy taste and make it spicy.

Soup with canned fish is not only easy and simple to prepare, but it can also be a dish for every day, and become a real delicacy if you show a little imagination.

Sometimes we need to quickly cook something for the first time, and if there are no suitable products left in the freezer, we can safely use canned food. Canned fish are nutritious, retain a lot useful substances, for example calcium and Omega-3 (for which fish is valued). Soups from canned food belong to the category of dishes fast food And they are also very tasty.

You can cook soup from any canned fish: from tuna, saury, salmon, mackerel, sardines, chum and others. The main principle that must be observed when choosing canned food is the absence of everything superfluous. By "excess" is meant preservatives, flavor enhancers, salt. If in canned fish in its own juice - in front of you perfect option. But this does not mean that the fish tomato sauce or in oil is not suitable - it can also be used.

Many chefs call the main secret of delicious fish soup chicken bouillon. It is enough to add a little fish or canned fish, vegetables to it and you get an amazing soup.

How to cook soup with canned fish - 15 varieties

Once in Soviet stores there was not much choice what to buy. Many had to contrive in cooking and invent their own recipes. This is how canned soups became popular.

Ingredients:

• 500 g canned fish in its own juice - 500 g (2 cans)
• Bulb medium
• celery stalk
• Carrot big
• Potatoes - 2-3 pcs.
• Cumin - ½ tsp
• Curry - ½ tsp
• Imeretian saffron - a pinch
• Allspice - 7 pcs.
• Fresh dill - bunch
• Salt to taste
• Vegetable oil - how much is needed for frying

Cooking:

To start, wash the celery, onions and carrots, cut and fry a little on a thick-walled saucepan, add potatoes and spices, as well as 750 ml of water. Boil all this until the vegetables are ready. Open the canned food, remove the bones, disassemble the meat into small pieces and place in the soup, add salt and dill and cook for another 5 minutes.

In addition to the solid content of canned food, it is imperative to add the juice in which the fish was stored to the soup: this way it will have a very rich fishy taste.

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" - can
• Bulb
• Carrot medium
• Potatoes - 4 pcs.
• Rice - 1/3 cup
• Any vegetable oil
• Dill chopped
• Salt to taste

Cooking:

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

A dish with a unique combination and breathtaking smell! Experienced housewives invented a recipe for a delicious and nutritious dish that is not ashamed to serve to guests. Cheese for an unusual "product" is better to take soft.

Ingredients:

• Canned food in own juice (any) - jar
• Processed cheese - 2 pcs.
• Bulb
• Carrot medium
• Greens to taste
• Salt and pepper to taste

Cooking:

We put the potatoes in cubes in the water, and while it is cooking, sauté the onions and grated carrots. After the potatoes are ready, we send the fry to it and let it boil. Then we send finely chopped curds to the soup and stir constantly. A couple of minutes before readiness, we send canned food, salt, pepper and herbs to the soup. When serving, you can season with sour cream.

Delicious and rich fish soup with Feta is also prepared quickly and is very popular in the summer - during the season of tomatoes.

Ingredients:

• Canned pink salmon - 2 cans
• Potatoes - 2 pcs.
• Carrot
• Bulb
• Tomato (large)
• Feta - 150 g
• Fresh dill - bunch
• Salt and pepper to taste
• Millet - 2 tbsp. l.

Cooking:

Pass the carrots and onions in a saucepan, add finely chopped tomato (you need to remove the skin from it first) and simmer for a while under the lid. Then we put diced potatoes there, and grated cheese and pre-boiled millet on top. Pour all this with water and wait for the potatoes to cook, not forgetting to stir. We divide the canned food into pieces and, together with the greens, put it in the soup and let it boil.

This simple canned recipe will please the whole family. There is an important feature here: the soup is obtained with sourness. When serving, the dish can be sweetened with adjika or sour cream.

Ingredients:

• Potato - 3 pcs.
• Sprats in tomato - 2 cans
• Rice - ½ cup
• Salt pepper to taste
• Bulb
• Carrot
• Fresh greens for garnish

Cooking:

We wash the grits and put on the fire, then proceed to the vegetables. Grate the carrots, finely chop the onion, cut the potatoes into cubes. We send all the vegetables to the rice and wait until cooked. At the end, add canned food, let it boil. You can decorate with greenery.

Highly fragrant soup, which will saturate for a long time. It is prepared elementarily and does not require any culinary skills. Soup will be a great addition to the Lenten menu.

Ingredients:

• Potatoes - 4 pcs.
• Bulb
• Carrot
• Garlic - clove
• Canned food - 1 pc.
• Buckwheat - 100 g
• Greens

Cooking:

Chop carrots and onions, fry. We put a pot of water on the fire. When the water boils, we send potatoes in cubes, washed cereals, and after 5 minutes fry. Chop the garlic and mix with herbs. We send canned food to the soup, as well as greens with garlic. Let the soup boil, salt and pepper.

This fish soup is very tasty and nutritious. Rice in the recipe can be completely replaced with barley, then the soup will be more rich.

Ingredients:

• Canned saury - 1 can
• Rice groats (or barley) - 3 tbsp. l.
• Carrot
• Potatoes - 3 pcs.
• Bulb
• Allspice - 5 peas
• Bay leaf - 2 pcs.
• Salt to taste
• Vegetable oil

Cooking:

Saute onions and carrots, fill potatoes with cubes of water and put on the stove, add rice and spices to the water. When the rice is ready, add the frying to the soup, and after 5 minutes canned food. Salt the soup, you can decorate with herbs.

Soup with crispy croutons will be a great addition to the diet for the whole family. This dish is ready in no time.

Ingredients:

• Canned fish - 1 pc.
• Bulb
• Carrot
• Croutons (can be purchased) - 150 g
• Greens

Cooking:

Cut potatoes into cubes and boil. While it is cooking, grate the carrots and chop the onion, then sauté them in a frying pan. When the potatoes are almost ready, put the frying, canned food and greens in the pan, let it boil. Sprinkle with breadcrumbs before serving.

This popular fish (salmon family) is extremely nutritious. According to this recipe, you can cook not only pink salmon, but also salmon.

Ingredients:

• Canned pink salmon - 1 can
• Carrot
• Potatoes - 3 pcs.
• Salt to taste
• Parsley - 3 stalks
• Dried rosemary - 3 sprigs
• Vegetable oil

Cooking:

We cut the carrots into circles, and the potatoes into small cubes. Fill the pot with water, put on fire. After boiling water, put everything in the container, except for fish and fresh herbs. Rosemary is optional. After boiling, we disassemble the pink salmon into pieces and, together with the juice, add to the soup and cook for a couple more minutes.

Soups from such canned food are not recommended for people with severe atherosclerosis, diabetes, diseases of the liver, biliary tract and gallbladder.

The soup turns out fragrant, fatty and rich. It is prepared from a minimum of products.

Ingredients:

• Potatoes - 5 pcs.
• Bulb
• Bulgarian pepper - 1 pc.
• Carrot
• Canned pink salmon - 1 can
• Salt pepper to taste
• Greens

Cooking:

Put potatoes and onions into boiling water. Before the potatoes are ready, add the grated carrots and chopped peppers. When the vegetables are ready, add canned food and let it boil again. Sprinkle with herbs before serving.

Since barley is used in the recipe, it must first be soaked for 2-4 hours.

Ingredients:

• Pickled cucumber - 2 pcs.
• Bulb
• Potatoes - 3 pcs.
• Carrot
• Barley - 2 handfuls
• Garlic - clove
• Tomato paste - 2 tbsp. l.

Cooking:

First boil the potatoes (cubes) with pearl barley. Chop carrots, onions, cucumbers too, then fry in a pan. When the potatoes are ready, put the roast in a container, add salmon, garlic, pasta and let it boil. Before serving, give a slice of lemon and herbs.

It turns out very tasty soup-pickle with the addition of smoked canned fish. For the preparation of other types of soups, these are not recommended.

A wonderful soup made from seasonal ingredients, which contains many useful and nutritious ingredients, is prepared in less than an hour.

Ingredients:

• Potatoes - 4 pcs.
• Saira - 2 cans
• Rice - 2 tbsp. l.
• Fresh tomato - 2 pcs.
• Bulb
• Carrot
• Parsnip - 1 pc.
• Celery - 3 cuttings
• Bulgarian pepper - 1 pc.
• Coriander, salt, pepper to taste
• Fresh greens

Cooking:

While the water in the pan boils, grate the parsnips and carrots, cut the celery into thin strips. Parsnip should be placed in a bowl of water. When the water boils, we throw parsnips, rice into the pan, and after 3 minutes, carrots and celery. When the water boils again, add salt and spices, as well as diced tomato (without skin) and fish. At the end, add greens and let the soup boil.

This soup is very tender. Children love it and this is very good, because the dish is healthy.

Ingredients:

• Potatoes - 4 pcs.
• Bulb
• Carrot
• Canned mackerel or pink salmon - 400 g
• Cream - 200 ml
• Salt pepper to taste
• Greens

Cooking:

Send potatoes to boiling salted water and while it is cooking, sauté grated carrots and finely chopped onion. When the potato is ready, knock it down with water, where it was boiled in a blender, pour it back into the container and add the frying. Bring to a boil, add the fish, let it boil again and pour in the cream. Remove from heat and garnish with herbs before serving.

The rich taste and aroma of the soup will not leave anyone indifferent. This soup takes just over an hour to prepare.

Ingredients:

• Fish in its juice - 3 cans
• Mushrooms or oyster mushrooms - 350 g
• Bulb
• Carrot
• Tomato - 2 pcs.
• Fresh greens
• Olives - 100 g
• Potatoes - 3 pcs.
• Capers - 100 g
• Salt, pepper to taste

Cooking:

We cut the onion into rings and lightly fry, add the grated carrots, chopped tomatoes and simmer under the lid. We cut the mushrooms and send them to the vegetables, simmer for another 15 minutes. Add potatoes cubes and pour water and cook until the potatoes are half cooked. Olives, fish and capers are added to the soup and let it boil. When the potatoes are cooked, the soup is ready.

This soup tastes great even when cold, so you really want to cook it in the hot summer.

Ingredients:

• Canned salmon - jar
• Tomato juice - 0.5 l
• fresh cucumber
• Egg
• Sour cream, parsley - to taste
• Salt pepper

Cooking:

Hard-boiled eggs, peel and chop. We clean the cucumber from the skin and cut it finely. We chop greens. We mix the egg, cucumber and herbs in a container, pour in the juice and add the fish. Salt and pepper, add sour cream and herbs to taste.

Soup recipes with fish and seafood

1 hour 10 minutes

50 kcal

5/5 (1)

Canned fish soup - recipe on the stove

Kitchen tools

• a pan with a non-stick coating with a capacity of 3 liters;
• a frying pan with a diameter of 26 cm;
• cutting board.

You will need

In order for the soup to turn out tasty and fragrant, it is better to carefully consider the selection of ingredients for this dish.

• Choose for soup only quality canned fish, in no case do not use pates - such an additive will make the dish completely inedible.
• Can be added to soup if desired. more potatoes, however, only do this if your family members prefer a thicker soup.

1. We clean the carrots and onions, cut them randomly and send them to the pan.
   
2. Add a couple of drops sunflower oil and mix. Fry for about five minutes until golden brown.
   
3. Separately, peel and cut the potatoes into cubes, wash them in water. Then put the ingredient in a saucepan and fill with water.
   
4. Cook the potatoes until tender, then pour the carrot-onion fry to it.
   
5. We continue to cook the soup in a saucepan under the lid, in the meantime, open the jars of fish. Drain the juice and remove the fish bones, you can also mash the component a little with a fork.
   
6. Pour the fish into a saucepan, add pepper, bay leaf and salt.
   
7. Cook the mass for about another twenty minutes, then turn it off and let the soup cool slightly.
   

Canned fish soup - recipe in a slow cooker

• Time for preparing: 30 to 45 minutes.
• Servings: from 12 to 14.

Kitchen tools

To cook a tender soup as quickly as possible, try to pick up ahead of time kitchen utensils and the tools you will need in the process:

• multicooker;
• cutlery (knives, forks, spoons);
• voluminous bowls (several pieces) with a capacity of 320 ml;
• kitchen scale or measuring cup;
• grater medium or large;
• linen or paper towels;
• cutting board.

In addition, for cutting and cleaning some components of the soup, you can take a food processor with special nozzles, or a simple hand blender.

You will need

How to choose the right ingredients

Soup will taste better if you choose the right ingredients for it, so be sure to heed some recommendations regarding this topic.

• Best for the recipe canned saury natural- this fish contains a minimum of bones and does not differ in high fat content.
• Ideally, rice for soup should be long-grained, can be steamed. The use of "basmati" and other exotic types of rice is also allowed.

Cooking sequence

How can you vary the standard recipe

Now that you know how to cook simple soup from canned fish, here are some tips for improving the taste and aroma of the dish.

• Both proposed recipes can be changed: instead of rice, you can use millet or pearl barley, and instead of potatoes - Jerusalem artichoke or sweet pepper.
• You can also add some additional spices to the soup. The ideal option would be a special seasoning for fish sold in supermarkets.
• Perfectly tasty fish soup is ready broth, and not on water - it can be prepared in advance and kept for several hours in the refrigerator.

• To prevent your soup from turning into mush, keep an eye on its readiness by tasting the potatoes - if they are very soft and start to fall apart, the dish is ready.
• Stir this type of soup with care so that the fish does not fray into a puree. Use a special wooden spatula for mixing.
• Before you start cooking soup, be sure to wash the pot or bowl of the multicooker using special detergents. Old fat left over from other foods can spoil the taste of the dish and shorten its shelf life.

If you want to improve your own culinary level, try to keep making delicious fish soups often, as they are very simple and almost always work. For example, try surprisingly fragrant, as well as unusual and very tasty. You will also definitely like the appetizing one, which my household considers the most-most of all such dishes. Try something new more often and you will definitely succeed!

Soup from canned food on the stove - video

The video below details the complete process of food preparation and cooking a delicious canned fish soup.

Canned fish soup - very tasty and healthy dish It is sure to be loved by all members of your family. What do you know about this soup? Maybe one of your loved ones prepares it differently, using other components in the process? Share your experience and findings in the comments, let's discuss this wonderful dish together! Bon appetit and always delicious culinary experiments!

Here is a classic of budget soups - saury canned fish soup. The thing is not very budgetary - very tasty! And very fast! Just half an hour - and you put on the table a fragrant, nutritious soup. Of course it's not, but canned fish soup is excellent without any need to compare it to expensive chowders like !

The secret of making such soups lies in the choice of the type of seafood. To make the fish broth really tasty, fragrant and rich, take canned food from fatty sea ​​fish. Saury for these purposes is ideal ().

Magic Food Tips

1. It is important to choose the right raw materials. Before buying, look at the date of manufacture, read the composition, evaluate appearance banks. Canned food should not be with defects and dents, the marking should be well read.
2. Canned fish is a completely ready-to-eat product that does not require preliminary heat treatment. If you do not want the dish to turn into "porridge", add canned food to the soup when all other ingredients have reached the condition.
3. Fish soup should never be salted at the beginning of cooking. Canned food usually already contains a lot of salt, so the dish is easy to spoil.

Total cooking time: 30 minutes
Cooking time: 25 minutes
Yield: 2 liters

Cooking

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First of all, I peeled and cut the potatoes into small cubes. Washed a couple of times to remove excess starch. filled with 2 liters cold water and set to boil. If you cook vegetable soup(that is, without cereals), then take 3 large potatoes, and if you plan to thicken, then, on the contrary, reduce the number to 2 tubers.



While the potatoes are cooking, I peeled and cut the onion into small cubes, carrots into quarters (you can chop on a coarse grater). Heat the vegetable oil in a frying pan and fry the vegetables until soft and lightly browned, stirring occasionally. Pour quite a bit of oil, because there is enough fat in canned food. As soon as the potatoes boiled, I sent the vegetable fry to the pan. At this stage, you can slightly change the recipe and add to the soup additional ingredients- cereals that thicken it and make it more satisfying. Suitable rice, millet or pearl barley(do not forget to pre-soak the latter, otherwise it will take a long time to cook).



After about 15-20 minutes, when the vegetables are fully cooked, it's time to add canned fish to the soup. I put the contents of the jar of saury on a plate and kneaded it with a fork - not too hard, let there be large pieces of fillet, the main thing here is to chop the ridges, which in general will not be very pleasant to feel in the soup.



I sent the fish to the pan. If you do not want to knead saury, you can add it to the soup as a whole, having cleared the ridges. I left a couple of pieces whole for serving, so that I can arrange them beautifully on plates later. Be sure to add oil from the jar, it is very fragrant. If you do not like too fatty, then you can not pour in all the oil, but only half.



Only now you can add salt and pepper to taste, bay leaf for flavor. Let the saury ear boil for 4-5 minutes on a quiet fire.

At the very end, I added fresh herbs, finely chopped with a knife. Dill, parsley and green onions are all good, they all go well with fish, making the dish more aromatic and richer in taste. As soon as the broth boils again, you can remove the pan from the heat.



Before serving, it is advisable to insist the saury soup under the lid for 10-15 minutes. After it, you can call everyone to the table. Best served hot on the first day of preparation. It can be supplemented with croutons, onion crackers, as well as fresh herbs. Enjoy your meal!

Saury soup: cooking options

1. Do you want to cook dietary fish soup so that it is not too greasy? Then put raw vegetables, without passaging.
2. You can put only vegetables or thicken the soup with your favorite cereal: rice, millet, pearl barley, bulgur, buckwheat or barley groats.
3. Delicious fish soup from canned food tomato paste. The technology does not change, just add 2 tablespoons of good pasta to the frying, without starch and other thickeners.
4. If you like experiments, then try adding processed cheese or a loose chicken egg at the end of cooking.
5. Can you make fish soup? canned saury without potatoes, only with onions and carrots, thicken with millet, rice or cheese. Add a whole set of greenery or use just one type at your discretion. Choose your delicious option and good luck with your culinary experiments!