Canned Soup Recipe. canned fish soup

A thrifty hostess always has a jar in the bins of the refrigerator 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.
• bell pepper.
• Pasternak (if you find).
• Parsley, dill, coriander, fish spices, parsley, 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!

Most of my readers probably cannot imagine their dinner without a plate of hot rich soup as a first course. However, many traditional soups Russian cuisine is very laborious in execution and their preparation takes more than one hour. Working housewives do not always have the strength and time to cook soup in addition to the second course and side dish, but, nevertheless, they want to feed their family healthy and tasty, regardless of life circumstances. In this case, a recipe for a simple and very quick soup from canned fish.

Canned fish soup is prepared from the simplest and most inexpensive products that are always on hand. Its preparation does not take much time and effort and is accessible even to novice cooks. This soup can be prepared from any canned fish in its own juice - salmon, saury, sardines, tuna, sockeye salmon - and each time you get a special taste of the first course. Fish soup prepared according to this simple recipe, it turns out very light and low in calories, which makes it the perfect prelude to the main course. As a result, such a dinner raises strength and efficiency well, without causing a feeling of heaviness in the stomach and drowsiness.

In addition, a simple fish soup has a lot of useful properties and allows you to make up for the lack of many substances in the body that are rich in seafood. Do not be afraid of canned fish, as high-quality canned food is made from fresh raw materials without the use of preservatives and harmful additives. By their own useful properties they are almost as good as frozen fish and contain a lot of easily digestible protein, vitamins, omega-3 fatty acids and valuable minerals such as phosphorus, magnesium and calcium. So be sure to cook canned fish soup for your family, because it is very fast, tasty and, of course, healthy!

Useful information

How to make canned fish soup - a simple recipe for canned fish soup with step by step photos

INGREDIENTS:

• 1 can of canned fish in its own juice (240 g)
• 2 - 2.5 liters of water
• 1 large onion
• 1 large carrot
• 3 medium potatoes
• 3 art. l. vegetable oil
• 5 - 6 black peppercorns
• 2 bay leaves

COOKING METHOD:

1. To prepare fish soup from canned food, first you need to put a pot of water on the fire. While the water is boiling, peel the potatoes and cut into small pieces.

2. Put chopped potatoes into boiling water and cook for 20 minutes at a slight boil.


3. In the meantime, peel and finely chop the onion.


4. Peel and grate the carrots on a coarse grater.


5. Fry onions and carrots on vegetable oil over medium heat for 8-10 minutes. Vegetable fried fish soup is ready!


6. Put the vegetable frying into the soup and cook for 5 minutes at a slight boil.

7. Peel canned fish from skin and bones and lightly mash with a fork, leaving large pieces.


8. Put the fish in the soup along with the juice remaining in the jar and cook for another 5 minutes.


9. A minute before readiness, put salt, peppercorns and bay leaf. It is advisable to let the soup brew under the lid for at least 15 minutes.


Fragrant, healthy and easy-to-prepare canned fish soup is ready!

Many people love fish soups, but not everyone likes messing with fresh fish. Just in this case, canned fish can come to the rescue, allowing not only to significantly save cooking time, but also making it possible to eliminate the preliminary process of preparing fish. Canned fish soups are prepared quickly and easily. For their preparation, you can use any canned fish from any fish, both in oil and in its own juice.

Soups from canned fish are different: from the simplest, where the minimum amount of ingredients is used, to complex variations like hodgepodge, borscht or pickle (by the way, in the last experienced chefs It is advised to add smoked canned fish). In addition to the solid contents of the can, add to the soup and juice in which the fish was stored. So your canned fish soups will have a richer fishy taste.

Canned fish is a completely ready-to-eat product, so you need to add them to the soup at the end of cooking, otherwise you will not find a single piece of fish on your plate, it will simply boil. Canned fish contains a large number of spices and salt, so be careful with these ingredients.

Simple canned fish soups can be prepared even by teenagers, help them a little, and gradually the children will become your real helpers in the kitchen.

Potato soup with sprats in tomato

Ingredients:
1-2 cans of sprats in tomato,
700-900 g potatoes,
2-3 bulbs
2 carrots
1 tbsp vegetable oil,
salt, spices and herbs - to taste.

Cooking:
Cut carrots and onions, fry in vegetable oil, add water, diced potatoes and cook the soup over low heat until tender. 10-15 minutes before the end of cooking, put canned food into the soup, bring to a boil and then simmer for 5 minutes over low heat. Sprinkle with chopped herbs.

Canned fish soup with rice

Ingredients:
3 liters of water
1 can of canned fish in oil
300 g potatoes
1 onion
1 carrot
2 tbsp rice,
2 tbsp vegetable oil,
2 bay leaves,

Cooking:
Cut potatoes into cubes. Pour into boiling water, add washed rice, reduce heat and cook with a lid on until tender. Cut the onion into slices, carrot into cubes and fry in a pan with heated vegetable oil until soft. When the potatoes and rice are almost ready, add the sautéed vegetables to them. Open a can of canned fish, mash the fish a little with a fork and, sending it to the soup pot, mix. Boil the soup for 5-7 minutes and add the bay leaf at the end. Turn off the stove and let the soup sit for 10 minutes. Serve to the table, sprinkled with chopped herbs and ground black pepper.

Ingredients:
2.5 liters of water,
1 can of canned fish
200 g canned peas,
2-3 potatoes
1 carrot
1 onion
3 tbsp vegetable or butter,
1 bay leaf,
salt, black ground pepper, greens - to taste.

Cooking:
Cut the potatoes into cubes and boil them in boiling water for 10 minutes. Cut the onion into small cubes, grate the carrots on a coarse grater and fry in a preheated pan with vegetable oil over medium heat, stirring occasionally, for 2-4 minutes. Put the canned fish together with the liquid in the pan with the potatoes, add canned peas, 3-4 tbsp. liquid from a jar of peas and fried onions and carrots. Salt and pepper to taste, add bay leaf and peppercorns. When the soup comes to a boil, reduce the heat and simmer for about 5-7 minutes. Add chopped greens to taste to the finished dish.

Fish soup-puree "Gentle"

Ingredients:
1 can of pink salmon in its own juice,
3 potatoes
1 carrot
200 g milk or cream
dill bunch,
salt, pepper - to taste.

Cooking:
Boil the potatoes in water until tender and drain almost all of the water, leaving 2 fingers of water at the bottom. Grate carrots and fry in butter until soft. In a blender, put the potatoes with water, pink salmon, separated from the bones, chopped dill and milk and beat until puree. If the consistency is too thick, add milk. Then pour the soup back into the saucepan, salt, pepper and add the fried carrots.

Canned fish soup

Ingredients:
1 can of sardines canned in oil
100 g millet,
1 carrot
1 onion
3-4 potatoes
1 bay leaf,
salt, pepper, herbs - to taste.

Cooking:
Chop potatoes, carrots and onions and place in a bowl. Cover the vegetables with water and place the pot on the stove. When the water boils, add thoroughly washed millet and cook for 10-15 minutes. Then add canned fish along with oil and cook for another 4-5 minutes until the potatoes are ready. At the end of cooking, add spices and herbs to the soup, cover the pan with a lid and remove from heat. Let the soup sit for 15-20 minutes. Serve the soup to the table, garnishing with a piece of fish and herbs.

Borscht with sprats in tomato sauce, beans and mushrooms

Ingredients:
1 can of sprats in tomato sauce,
100 g dried mushrooms
1 stack beans,
3-4 potatoes
400 g cabbage
3 beets,
1.5 tbsp tomato paste,
3 tbsp vegetable oil,
1 parsley root
1 onion
1 carrot
1 tsp toasted flour,
bay leaf, allspice peas, salt - to taste.

Cooking:
Soak beans in cold water and dried mushrooms. After 2-3 hours, put them in a pot of water and cook until half cooked. Peel beets, parsley root and carrots, cut into cubes and stew in a small amount of water. Finely chop the onion and fry. Add vegetable stew, toasted flour, tomato paste, dilute everything with broth and boil. In a boiling broth with mushrooms and beans, put diced potatoes and chopped cabbage, salt to taste and cook for 10-15 minutes. Then add beets with roots, bay leaf, allspice and cook until cabbage and potatoes are cooked until done. At the end of cooking, put sprats in borscht, bring to a boil and remove from heat.

Solyanka with cabbage, mushrooms and canned fish

Ingredients:
2.5 liters of water,
1 can of sardine, saury or salmon in tomato,
300 g champignons,
300 g sauerkraut,
2 pickles,
1 onion
2-3 potatoes
1-2 tbsp tomato paste,
½ lemon
30 g vegetable oil,
50 g olives
1 bay leaf,
½ bunch of greens
salt, black ground pepper - to taste.

Cooking:
Cut the peeled potatoes into cubes, wash the mushrooms and cut into thin slices. Pour water into a saucepan and put on fire. When the water boils, add the potatoes and cook for 15-20 minutes. Cut the onion into cubes, grate the carrots on a coarse grater, cut the cucumbers into cubes, sauerkraut rinse and squeeze well. In a frying pan, heat the vegetable oil, put the onion and mushrooms in it and simmer over medium heat, stirring occasionally, for 4-5 minutes. Add carrots and simmer another 2-3 minutes. Then add tomato paste and mix well, then cucumbers, stew them for 2-3 minutes, and cabbage. Add ½ stack. vegetable broth from the soup and simmer over low heat under the lid for 5 minutes. Then put the stewed vegetables and canned fish into the soup, salt, pepper, add bay leaf and cook for 5 minutes. Add finely chopped herbs and olives. Remove the hodgepodge from the heat and let it brew for 20 minutes. Serving the hodgepodge to the table, put 1-2 slices of lemon on each plate.

Canned fish soup with vermicelli

Ingredients:
1 can of canned fish
700 ml of water
100 g vermicelli,
2-3 potatoes
1 onion
1 carrot
garlic, herbs, spices - to taste.

Cooking:
Fry onion and carrots, cut into strips, in a pan with vegetable oil. Place sliced ​​potatoes into boiling water. Bring to a boil and lower the heat, simmer for 5 minutes. Then add carrots and onions to the soup and let it boil. Salt the soup a little, add vermicelli, let it boil for a minute, no more, then add canned food, pre-mashed with a fork, crushed garlic and spices to the soup, let it boil and turn it off immediately. Let stand covered for 5 minutes.

Canned fish soup with buckwheat

Ingredients:
1 can of canned fish (sardine or tuna)
200-300 g of buckwheat,
2 potatoes
1 onion
1 carrot
2 tbsp vegetable oil,
salt, peppercorns, bay leaf, garlic, fresh herbs - to taste.

Cooking:
Dip peeled and diced potatoes into boiling water. Pour buckwheat to potatoes and cook over medium heat with a small boil. Finely chop the onion, grate the carrots. First, fry the onion, then the carrots in vegetable oil until golden brown. Put the fried vegetables in a saucepan with soup and cook over low heat for 10 minutes. Add canned fish. Salt, pepper to taste, put a bay leaf. Add a couple more minced garlic cloves if desired. Remove the soup from the heat and let it brew for a few minutes with the lid closed.

Bean soup with canned fish

Ingredients:
1 can of canned fish
1 can canned beans in tomato sauce
3 potatoes
1 onion
2 fresh tomatoes
1 tbsp tomato paste,
salt, fresh herbs - to taste.

Cooking:
Place diced potatoes in boiling water. Transfer the fish along with the juice to a bowl and mash it with a fork into small pieces. Put the beans into the soup. Cut the onion into small half rings, peel the tomato and finely chop. In a preheated pan with vegetable oil, first lightly fry the onion until transparent, then add the tomato paste, mix and add boiled water, mix again, cover with a lid and leave to simmer over low heat. Combine all the products in a saucepan, salt, mix and season with herbs.

Fish soup with barley and pumpkin

Ingredients:
2 stack fish broth,
1 stack boiled barley,
200 g canned tuna,
250 ml milk
300 g pumpkin,
1 onion
5 garlic cloves,
1 tsp grated ginger,
salt, hot peppers, ground black pepper - to taste.

Cooking:
Fry chopped onion with garlic and grated ginger in a pan. Separately, fry the sliced ​​pumpkin until soft. Mix the fried onion with the pumpkin, add the tuna slices and cook still for literally 1 minute, then transfer to a saucepan and pour over the mixture of fish broth and milk. Add to soup pearl barley and spices. Cook canned soup with barley for 10-15 minutes over low heat.

Pea soup with canned fish

Ingredients:
3 liters of water
1 stack chopped dry peas
1 can of canned fish
5 potatoes
1 onion
1 carrot
2 bay leaves,
5-6 black peppercorns
3 tbsp vegetable oil,
greens - to taste.

Preparation:
Wash the peas and soak overnight. In the morning, boil the peas without salt until half cooked. Finely chop the onion, grate the carrots on a coarse grater and fry the prepared vegetables in vegetable oil. Peel the potatoes and cut into cubes, mash the canned food with a fork. Add fried vegetables, potatoes, canned food, bay leaves and peppercorns to a pot with peas, add a little salt and cook the soup until the potatoes are ready.

Vegetable soup with canned fish

Ingredients:
1.5 liters of water,
1 can mackerel in oil
1 small stalk leek,
1 medium sized zucchini
2 multi-colored sweet peppers,
2 sprigs of basil
½ bunch cilantro
½ bunch of parsley
100 ml white wine
salt, pepper - to taste.

Cooking:
Put the leeks, sliced ​​​​rings, zucchini and Bell pepper, diced, and simmer over high heat. Add wine and heat for 2 minutes over high heat. Then place in a saucepan, add mackerel and boiling water, salt and pepper to taste. Boil the soup for 10-15 minutes. 5 minutes before the readiness, add a part of the chopped greens, and serve the other part with the finished soup.

Cold fish soup

Ingredients:
500 ml tomato juice
1 can of salmon in its own juice,
1 fresh cucumber
1 boiled egg
4 sprigs of parsley,
15 g green onions
salt, pepper, sour cream - to taste.

Cooking:
Chop the egg. Peel the cucumber and cut into small cubes. grind green onion. Mix the egg, onion and cucumber in a tureen, pour over tomato juice, add pepper and salt to taste. Put the fish from the jar in the tureen and sprinkle the finished dish with chopped parsley. Serve with sour cream.

Cheese soup

Ingredients:
1 can of canned fish in its own juice,
2 melted cheeses
1 onion
1 carrot
4 potatoes
salt, pepper, spices, herbs - optional.

Cooking:
Fry chopped onions and grated carrots in vegetable oil. Add diced potatoes to boiling water. After boiling, put the fried vegetables into the pan and cook for 10 minutes. Finely chop the cheese, put it, stirring, into the soup and wait until it disperses a little. Five minutes before readiness, add canned fish, spices, salt, pepper and chopped herbs mashed with a fork to taste and desire.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

Canned fish soup is an easily digestible, easy-to-prepare and budget option for the first course. A wide range of canned food helps to diversify the taste: tuna, saury, sardine, salmon, pink salmon, mackerel, both in their own juice and in tomato, or in olive, sunflower oil.

This type of soup was very popular among Soviet housewives. In times of scarcity, canned food is what you could get in stores. Now we do not experience a shortage of products. Buying fresh fish is not a big deal, despite this, canned soup recipes still do not lose their popularity among housewives. The fact is that fish in canned food is completely ready for use and does not require any pre-treatment. This is convenient and allows you to significantly reduce cooking time.

Add canned food at the very end of cooking soup before turning off the pot to avoid overcooking fish pieces.

How to cook canned fish soup - 15 varieties

Time-tested quick recipe canned fish soup It takes a minimum of time to prepare and is guaranteed to be delicious.

Ingredients:

• canned fish(saury in oil) - 1 can,
• Potato tubers - 3 pcs.,
• Onion - 2 heads,
• Bay leaf,
• frying oil,

Cooking:

Fry the onion in oil. Put the water to boil. At this time, cut the peeled potatoes into small cubes. After boiling, put diced potatoes and fry in water. Don't forget to add bay leaf, salt and pepper. A minute before the potatoes are ready, add saury. Sprinkle with herbs before serving.

When choosing canned food, pay attention to the integrity of the jar. Do not take crumpled, swollen, scratched cans. Such damage indicates improper transportation of the product. If a tin can was thrown, it is likely that its contents have lost their shape. If the seal is broken, eating canned food becomes dangerous to health.

If you are the owner of such a kitchen appliance as a slow cooker, the process of making canned fish soup can be even simplified! Prepare all the ingredients, start the desired mode and go to rest. The timer signal will tell you that delicious dinner ready.

Ingredients:

• Carrots - 1 pc.,
• Potato tubers - 3 pcs.,
• Canned sardine in oil - 1 can,
• Onion - 1 pc.,
• Parsley root - 1 tea spoon,
• Pepper, salt, spices, herbs - to taste.

Cooking:

We cut vegetables. Choose the shape of the pieces according to your preference, but cut the potatoes large enough. We put vegetables, fish, spices in the bowl of the multicooker. We fill hot water. Don't forget to salt. Set the mode "soup" or "stewing" for 45 minutes. Do not worry that the fish will boil too soft - the slow cooker will not allow this. Sprinkle with chopped herbs before serving.

This recipe is an extended variation of the previous recipe. Thanks to rice, the soup becomes more nutritious, and carrots make the taste brighter and richer.

Ingredients:

• Canned food (sardines or saury) - 1 can,
• Potato - 200 gr.,
• Carrot - 1pc,
• Onion - 1 pc.,
• Rice - 2-3 tablespoons,
• Juice of half a lemon
• Vegetable oil,
• Bay leaf,
• Salt, pepper - to taste.

Cooking:

Peel potatoes, cut into small cubes. Peel the onion and cut into cubes. Carrots are also peeled and chopped. Mash the fish in a can with a fork. To boil water. Salt. Add pic. Add potatoes after 5 minutes. At this time, fry the onion with carrots in vegetable oil. As soon as the potatoes are ready, add the frying. Stir, add pepper, bay leaf and let boil for 2 minutes. Before serving, add a little lemon juice to the plate.

To speed up the process of slicing vegetables, use a grater-slider. After such grinding, the vegetables take the form of thin straws, which speeds up the cooking process.

Perfect for lunch. Inexpensive, original and tasty.

Ingredients:

• Fish in own juice (canned) - 1 can,
• Green pea(preserved) - 1 can,
• Potato - 250 gr.,
• Carrot - 1 pc.,
• Onion - 1 pc.,
• Vegetable (or butter) oil for frying
• Bay leaf, salt, pepper, herbs - to taste.

Give preference to canned food produced near the Baltic or Black Seas. If the production is located, for example, in the Moscow region, then frozen fish is probably used instead of fresh fish.

Cooking:

Peel potatoes, wash and cut into cubes. Boil water, add chopped potatoes. Cook for about 10 minutes. Peel the onion, wash and cut into cubes. Carrots are also peeled, washed and cut into strips. Heat up the oil in a saucepan. Put chopped onions and carrots there. Fry for 3-5 minutes, remembering to stir. Open cans of food. Put the fish (with the sauce), peas (with three tablespoons of liquid from the peas) and frying into the pan. Add salt and pepper to taste. Add a couple of parsley leaves. Sprinkle with herbs in a bowl.

Canned salmon soup is not cheap. But it is very useful due to rich fatty acids Omega-3 contained in salmon. This soup It has an anti-inflammatory effect and helps to strengthen the immune system. Unusual tomato-fish taste cannot leave you indifferent.

Ingredients:

• Salmon in its own juice (canned) - 1 can,
• Tomato juice (can be replaced with homemade grated tomato) - 0.5 l,
• Cucumber (fresh) - 1 pc.,
• Egg - 1 pc.,
• Sour cream - 3 tablespoons,
• Parsley and onion, salt, pepper - to taste.

Cooking:

Boil the chicken egg hard boiled (8 minutes), peel, finely crumble. Cut cucumber, onion, parsley. Mix everything in a saucepan. Pour in juice or tomato. Add pepper, salt and sour cream.

The egg can be very quickly finely chopped in a cup. To do this, put a peeled egg in a cup. With a small knife inside the cup, randomly cut the egg. Due to that. That the process takes place in a limited space of dishes, the egg does not crumble and crumbles very quickly.

The process of preparing such a soup will please the hostess with its simple and minimum dirty dishes. And the family will appreciate the taste!

Ingredients:

• Sardines or sardinella (canned) - 1-2 cans,
• Millet - 5 tablespoons
• Potato tubers - 3-4 pcs.,
• Onion - 1 pc.,
• Carrot - 1 pc.,
• Oil,
• Salt, pepper, spices, herbs (fresh or frozen) - to taste.

Cooking:

Peel onions and carrots. Chop vegetables in a food processor. Put the pan on a small fire, pour the frying oil into it. Pour onions and carrots into oil. Fry vegetables directly in a saucepan, not forgetting to stir. At this time, peel and cut the potatoes. Opening canned food. Chop the fish into manageable pieces. We wash the millet. Pour hot water into the pan and pour the potatoes with millet. Add salt and spices. After boiling, cook for 15 minutes. Then we add fish, juice from canned food, spices (you can adjika), greens. Let it boil and brew under the lid for a couple of minutes.

Two cans of canned food will make the taste of the dish brighter and richer.

The combination of the taste of fish and mushrooms will not leave anyone indifferent! Try this soup, expand the breadth of your gastronomic passions.

Ingredients:

• Mackerel (canned) - 450 g.,
• Champignons - 250 g.,
• Onion - 1 head,
• Carrot -1 pc.,
• Potato tubers - 4 pcs.,
• Vermicelli - 100 g.,
• frying oil,
• Half a lemon - for serving.

Cooking:

Cut vegetables and mushrooms. We boil water. Throw potatoes, carrots, salt, pepper into boiling water. We leave to cook for 20 minutes. Meanwhile, fry the onion and mushrooms in oil. Then we add the frying, vermicelli to the vegetables in the pan. 2 minutes before the vermicelli is ready, add the fish, herbs. When serving, add two slices of lemon to the plate.

For a variety of flavors, try this recipe replace mushrooms with oyster mushrooms.

Of course, the recipe for this soup is not even close to the recipe fish hodgepodge. But the taste is amazing!

For more similarity with hodgepodge, add to ready soup some brine.

Ingredients:

• Pink salmon (canned) - 240 g.,
• Round grain rice - 100 g,
• Onion - 1 head,
• Olives (canned) - 1 can,
• Garlic - 2 teeth,
• Sliced ​​tomatoes in their own juice (canned) - 1 can,
• Oil,
• Salt, pepper, spices - to taste,
• Lemon or brine - optional.

Cooking:

We cut vegetables. We boil water. Throw rice, salt, pepper into boiling water. We leave to cook for 10 minutes. Meanwhile, fry the onion and garlic in oil. Then add the roast, tomatoes, fish and olives to the pan. Cook everything together for 5 minutes. When serving, for similarity with hodgepodge, you can add a little brine or a slice of lemon.

If you freeze fresh herbs in the summer, you can all year round enjoy her juicy and bright taste in ready meals. It is most convenient to freeze pre-cut greens in portioned bags.

Fish and cheese soup prepared according to this recipe conquers with its tender, creamy taste. Like other canned soups, it is very easy to prepare.

Ingredients:

• Carrots - 2 pcs.,
• Potato tubers - 2 pcs.,
• Canned fish (saury) - 1 can,
• Onion - 2 heads,
• processed cheese- 1 PC.,
• Rice - 2 tablespoons.

Cooking:

Boil water. Cut cheese into small pieces. Throw rice into boiling water. Grate carrots. Chop the onion. Cut potatoes however you like. Throw vegetables and fish into boiling water. Then, while stirring, add the cheese. Do not forget to salt, pepper and throw a bay leaf. Cook for 15 minutes.

Soup with the addition of seaweed is a real health cocktail! Seaweed saturates the soup with iodine, protein, minerals and vitamins.

Ingredients:

• Canned fish in own juice - 1 can,
• Seaweed salad - 200 g.,
• Golden rice - 3 tablespoons,
• Potato tubers - 3 pcs.,
• Carrot -1 pc.,
• Onion - 1 head,
• vegetable oil for frying,
• Bay leaf, salt, herbs - to taste.

Cooking:

Boil water. Add rice to boiling water. Grate carrots. Chop the onion. Cut potatoes into cubes and put into boiling water with rice. Chop onions and carrots, saute in vegetable oil for a couple of minutes. While stirring, add the frying, canned food and sea ​​kale. Put bay leaf, salt, add herbs. Cook until potatoes are ready.

The name of the soup refers us to the time of students, when, to save time and money, dinners were prepared from canned food. Also, this version of the soup is perfect for cooking in the country.

Ingredients:

• Saury (canned) - 2 cans,
• Potato tubers - 3-4 pcs.,
• Rice - 2 tbsp. spoons,
• Tomatoes - 2 pcs.,
• Onion - 1 head,
• Parsnip - 1 pc.,
• Celery - 3 cuttings,
• Bulgarian pepper - 1 pc.,
• Bay leaf, pepper, spices, herbs - to taste.

Cooking:

Grate or cut into strips carrots, celery, parsnips, potatoes, bell peppers. To boil water. Put potatoes and pre-washed rice into the water. Boil. After boiling, add all the remaining vegetables to the water. After boiling, cook for 5 minutes. Add chopped tomatoes, fish, bay leaf, spices, salt. Boil for a few more minutes. Before turning off, add fresh herbs.

Borscht is a traditional dish Russian cuisine. Each housewife has her own time-tested borscht recipe. Cooking borsch with sprat instead of meat is a great way to diversify your home menu.

Ingredients:

• Sprat in tomato (preserved) - 1 can
• Cabbage - 350 g.,
• Carrots - 2 pcs.,
• Beets - 400 g.,
• Potato tubers - 4 pcs.,
• Bulgarian pepper - 1 pc.,
• table vinegar- 1 teaspoon,
• frying oil,
• Salt, pepper, herbs - to taste.

Cooking:

Cut the beets into strips and stew with vinegar separately from all other vegetables for 15 minutes. This will help keep its bright saturated color in the finished dish.

Cut onions, carrots, peppers, potatoes, cabbage. Sauté the onion for 2 minutes. Then put peppers, carrots and fry for another 7 minutes.

To boil water. Add potatoes, sprat and cabbage to it. Salt and add fry. Boil 10 minutes. Before turning off the pan, add spices, herbs and beets. Let it brew for half an hour.

Incredible delicious recipe fish soup with beans. AT original recipe boiled with dried white beans.

Can be used canned beans. The sauce from under such beans will add special spicy notes to the whole dish.

Ingredients:

• White beans - 1 cup,
• Potato tubers - 3 pcs.,
• Carrot - 1 pc.,
• Onion - 1 head,
• Mackerel (canned) -1 can,
• Salt, pepper, herbs - to taste,
• Crackers - for serving as desired.

Cooking:

Soak beans in cold water and leave overnight. Before preparing the soup, drain the beans, rinse, cover with cold water and cook under the lid until soft (about an hour). Chop potatoes, carrots and onions. Add to boiled beans. Cook everything together for 10-15 minutes until the potatoes are ready.

Disassemble canned food into small pieces without bones. Add to saucepan. Cook for 5 more minutes. Finely chop the greens, throw into the pan. Turn off the gas. Let stand under the lid. You can serve with crackers.

Canned soup will become even more appetizing if you cook it with meatballs. No one will guess that it is made from semi-finished products!

Ingredients:

• Keta in ss (preserved) - 1 can,
• Eggs - 1 pc.,
• Semolina - 1 tbsp.,
• Onion - 1 head,
• Carrot -1 pc.,
• Potatoes - 4 pcs.,
• frying oil,
• Dill - half a bunch,
• Salt pepper, Provencal herbs- taste.

Cooking:

Boil water. Add chopped potatoes to boiling water. Salt and cook for about 20 minutes. Rub the carrot. Chop the onion. Saute onions and carrots in oil. While stirring, add the frying, canned food and seaweed to the pan. Put bay leaf, salt, add herbs. Cook until potatoes are ready.

At this time, remove the bones from the fish, mash the flesh with a fork, beat in an egg, add semolina, Provence herbs. To stir thoroughly. Form from minced fish walnut sized balls.

Transfer the roast to the potatoes and cook for another 5 minutes. Put the meatballs in a saucepan and cook until tender. Serve with dill.

Such a soup consists of available and simple products, but it turns out very satisfying, deliciously tasty and fragrant!

Ingredients:

• Carrots - 1 pc.,
• Potato tubers - 3 pcs.,
• Sprats (Baltic) - 1 bank,
• Onion - 1 head,
• frying oil,
• Rice - 0.5 cups,
• Spices, herbs - to taste.

Cooking:

Grate carrots. Chop the onion. Cut potatoes into cubes. Saute onions and carrots in vegetable oil. After 5 minutes, add rice to the frying and fry for another 2 minutes.

To boil water. Put potato cubes in it, salt, add fried rice and cook for 15 minutes until the potatoes are ready. A couple of minutes before turning off, add spices, sprats and herbs.