Fish soup from canned food it is prepared very quickly and always turns out tasty and fragrant even for a novice cook. Canned food does not require long-term heat treatment, so they are added at the very end of cooking.

Canned pink salmon contains few calories, so soup prepared on its basis belongs to dietary dishes. At the same time, it saturates well and provides the body with useful substances.

Canned fish soup is prepared very quickly and always turns out tasty and fragrant.

List of ingredients:

• 1500 ml of drinking water;
• 250 g pink salmon own juice(1 bank);
• 2 potatoes;
• 1 carrot;
• 1 onion;
• 20 g of tomato paste;
• 30 ml of oil for frying;
• 2 bay leaves;
• salt, black pepper to taste.

Cooking steps.

1. Peeled potatoes are cut into cubes, sent to a pot of water and boiled after boiling over minimal heat.
2. The diced onion is fried in oil until golden, then grated carrots are added and fried for another 3 minutes.
3. Put tomato paste in the frying, mix and cook under the lid for another 3-4 minutes.
4. Pieces of fish are taken out of the jar, the ridge is removed. Too large pieces are divided with a fork.
5. Put pink salmon, the contents of the pan, bay leaf, salt and pepper in a saucepan with half-cooked potatoes.
6. The soup is cooked under the lid for another 7 minutes.

Tip: canned fish already contains salt, so you need to salt the soup less than usual.

With sprat in tomato sauce

The recipe includes products available to everyone, and the soup turns out fragrant, tasty and nutritious.

Compound:

• 240 g sprat in tomato;
• 80 g of millet;
• 2 liters of purified water;
• 2 potato tubers;
• 1 carrot;
• 1 onion;
• 1 tomato;
• 1 bay leaf;
• 8 peas of black pepper;
• salt.

Cooking steps:

1. Millet is washed three times, poured into boiling water and boiled for 10 minutes, after removing the foam.
2. Finely chopped onion is fried in boiling oil until transparent.
3. Add chopped carrots to the onion and fry for a couple more minutes until it turns golden.
4. The tomato is divided into small pieces, put in a frying pan and stewed all together for 7 minutes.
5. Sliced ​​potatoes, salt and peppercorns are added to the prepared millet.
6. After 15 minutes, the contents of the pan and the sprat from the jar are put into the pan along with the liquid.
7. After boiling, the soup is cooked for another 3 minutes.

Rich soup from canned saury

To prepare a delicious nutritious soup, saury is ideal - fatty sea ​​fish. The recipe is useful for modern women who do not want to spend a lot of time cooking.

Soup is included in the category of dishes "on hastily».

You will need:

• 1 can of saury in oil;
• 3 small potatoes;
• 1 carrot;
• 1 large onion;
• 40 g of millet;
• 2 liters of water;
• 20 ml of vegetable oil;
• salt and black pepper to taste;
• 2 bay leaves.

Cooking technology.

1. Potatoes are cut into cubes, poured with cold water and put on the stove.
2. As soon as the water boils, add the washed millet.
3. Chopped onions and carrots are fried in hot oil and sent to a pan with potatoes and millet.
4. 20 minutes after boiling water, saury is added. Mash it with a fork first.
5. At the end, put bay leaves, pepper and salt in the pan. The soup is cooked over low heat for another 4 minutes.
6. Before serving, the dish is insisted in a closed saucepan for a quarter of an hour.

with rice

With this recipe, in just 30 minutes, you can prepare a soup for a light but hearty dinner.

Required components:

• 1.8 liters of pure water;
• 30 g dry rice;
• 1 carrot;
• 20 ml of oil for frying;
• 4 potatoes;
• 250 g sardines in oil;
• 1 onion;
• salt and any spices.

Cooking process.

1. Carrots are cut into semicircles, potatoes - into slices.
2. The whole potato and peeled onion are placed in a pot of cold water.
3. Carrots are fried in oil and added to vegetables after the water boils.
4. After 5 minutes, washed cereals are poured into the pan.
5. The soup is salted and seasoned.
6. The dish is boiled under the lid for another 10 minutes, and then the sardines are added.
7. The soup is allowed to boil for another 3 minutes and the stove is turned off.
8. The dish is served on the table when it is infused for 15 minutes.

In a slow cooker

Kitchen appliances help to prepare a tasty, fragrant and very beautiful dish.

Canned fish soup in a slow cooker is prepared from the simplest and most inexpensive products that are always at hand.

Required:

• 240 g of mackerel in its own juice;
• 1.5 liters of water;
• 1 onion;
• 1 medium carrot;
• 1 yellow sweet pepper;
• 3 potatoes;
• 40 g of rice;
• 15 g green onion feathers;
• 30 ml of sunflower oil;
• salt.

Step by step recipe.

1. Peppers, carrots and onion cut into smaller pieces, put in a multicooker bowl and cook on the “baking” program for 7 minutes.
2. Add potato cubes, green onion rings, clean rice and canned food.
3. All components are poured with cold water and salted.
4. Canned fish soup in a slow cooker is cooked on the “stewing” program set for 40 minutes.

Hearty sardine soup in oil

A dish cooked according to this recipe turns out to be very tender, satisfying, with a pleasant fishy aroma.

Grocery list:

• 2 liters of filtered water;
• 250 g canned sardines in oil;
• 3 medium potato tubers;
• 2 small carrots;
• 1 onion;
• 20 ml of vegetable oil;
• 70 g of small noodles or "shells";
• salt;
• spices to your taste.

Cooking technology.

1. Peeled potatoes are cut into strips.
2. Cold water is poured into the pan, the potatoes are lowered into it and put on the included burner.
3. Carrots and onions are finely chopped, then fried in a spoonful of oil until a pleasant golden hue.
You will need:

• 250 g canned salmon;
• 2 liters of water;
• 2 pickled cucumbers;
• 1 head of onion;
• 3 potatoes;
• 1 carrot;
• 40 g pearl barley;
• 1 garlic clove;
• half a lemon;
• 20 g tomato paste;
• salt;
• spices;
• frying oil.

Stages of preparation.

1. Barley is prepared in advance by soaking it in cold water for at least 3 hours.
2. Potatoes are cut into cubes.
3. Sliced ​​potatoes and swollen cereals are sent to boiled water.
4. First, chopped onions are fried in oil, then grated carrots and then finely chopped cucumbers.
5. After 15 minutes, the roast is added to the pan.
6. After another 3 minutes, canned fish, tomato paste, crushed garlic and zest from half a lemon are also laid out here.
7. After 3 minutes, the soup is salted, seasoned and removed from the stove.

Canned fish-based soup is served hot immediately after preparation. This dish is not long-term storage, so it is better to cook it at one time and not subject it to heating. Croutons, croutons, onion crackers, fresh herbs and sour cream will be an ideal addition to fish soup.

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-puree, 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. There are a lot of varieties of canned fish in our time, 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. The beneficial properties of its ingredients cannot be preserved during 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. After opening 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.

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. Fill with 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 healthy thanks to the saturated omega-3 fatty acids found in salmon. This soup 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 taste, try replacing mushrooms with oyster mushrooms in this recipe.

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

For greater similarity with hodgepodge, add a little brine to the finished soup.

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 summer, you can enjoy its juicy and bright taste in ready-made dishes all year round. It is most convenient to freeze pre-cut greens in portioned bags.

Fish and cheese soup prepared according to this recipe conquers with its delicate, 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 seaweed to the pan. 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.,
• bell 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.

Incredibly delicious recipe for fish soup with beans. IN original recipe boiled with dried white beans.

You can use 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, Provence herbs - to 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. Shape the minced fish into 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.

Most of my readers probably cannot imagine their dinner without a plate of hot, rich fish canned soup as a first course. However, many traditional soups of Russian cuisine are very laborious and take more than one hour to prepare. 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 canned fish soup can come to the rescue.

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 practically not inferior to 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!

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. Meanwhile, peel and finely chop the onion.
4. Peel and grate carrots coarse grater.
5. Fry onions and carrots in vegetable oil over medium heat for 8-10 minutes. Vegetable fried fish soup is ready!
6. Put the vegetable fry in 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!

Canned fish soup - lazy fish soup with budget benefits

For cooking, you will need canned fish in oil or in its own juice. Fish is not excluded tomato sauce, but here it's an amateur. How tastier fish, so, accordingly, the soup will be tastier. You can add potatoes, cereals to the soup, pasta or limit yourself to only vegetables and herbs. There is nothing easier than making soup from canned fish. This great option for a quick lunch, if there is no time to cook something solid, but you really want a liquid and warm one. The soup is low calorie but tasty. Many of us remember this soup from the school cafeteria, and dads often cook it when moms go on a business trip.

Canned fish soup of saury or mackerel

Canned saury and mackerel are perhaps the most common and inexpensive of the incredibly diverse assortment offered by domestic stores. Many housewives add canned fish to salads and pies. Try making a soup with canned saury or mackerel fish. It's very fast, inexpensive and delicious. Such a soup is a real find when there is no time at all, and lunch is on the way.

Ingredients for the recipe:

• saury or mackerel in own juice 1 can
• potatoes 2 pcs.
• bow 1 pc.
• carrots 1/2 pc.
• vegetable oil 2 tbsp. spoons
• butter 1 tbsp. spoon
• greens (dill, parsley, green onion) bunch
• salt, ground pepper and peas
• Bay leaf

Cooking method:

1. Pour 1.5 liters of water into a saucepan and bring to a boil. Meanwhile, peel the potatoes, cut them into small cubes. The smaller the potatoes are cut, the faster they will cook. Dip the potatoes in boiling water, salt, add peppercorns and bay leaf. Boil until potatoes are cooked.
2. Peel onions and carrots. Finely chop the onion, grate the carrots. Heat vegetable oil in a frying pan, fry onion and carrot until soft. Add sauté to potatoes.
3. Open the cans. Once the potatoes are cooked, it should take 10-15 minutes to do this, put the fish along with the juice in the soup. Pieces of fish can be mashed with a fork. Boil soup with fish for another 3-5 minutes. Add ground pepper and chopped greens. Put the butter into the finished soup.
4. Advice: To prepare this soup, you can use canned food in oil. So that the soup is not too greasy, do not fry the onions and carrots in vegetable oil, but add them directly to the soup 5-7 minutes after laying the potatoes.

Canned fish soup with salmon and melted cheese

If you want to please your family with something original, prepare a soup of canned pink salmon and melted cheese. Delicate creamy taste and thick texture of puree soup perfectly set off whole pieces of canned salmon. The soup is not recommended to be heated, so it is better to cook it as much as you can eat in one sitting. From one canned food and processed cheese, 4 servings of soup are obtained.

Ingredients for the recipe:

• canned salmon 1 pc.
• processed cheese with a neutral taste 1 pc.
• potatoes 2 pcs.
• bow 1 pc.
• carrots 1/2 pc.
• vegetable oil 2 tbsp. spoons
• pepper, salt, bay leaf
• dried dill 1/2 tsp

Cooking method:

1. Peel onions, carrots and potatoes. Cut the potatoes into 4 parts, finely grate the onion, grate the carrots. Pour 1.5 liters of water into a saucepan. Boil the potatoes until cooked, remove from the broth, mash in a puree, return again to the water in which they were boiled.
2. While the potatoes are cooking, fry the onions and carrots in vegetable oil. Put the passivation into the broth. Salt, pepper, season with bay leaf and dried dill. Boil 2-3 minutes. Cut the processed cheese into small pieces, add to the soup and boil, stirring, until it melts.
3. Open the cans. Add fish to soup. You can mash the fish with a fork, remove the spinal bones, but it is better to put pink salmon in separate pieces.
4. Advice: Serve with white bread toast or croutons.

Tomato soup from canned fish in a slow cooker

Eating a bowl of hot soup is not only healthy, but also pleasant. If there is at least a minimal strategic stock in the form of canned food and vegetables in the refrigerator, cook tomato soup from canned fish in a slow cooker. Usually, fish canned in its own juice is used to make soup. However, it is precisely the tomato note that gives this dish a special piquancy.

Ingredients for the recipe:

• fish in tomato sauce 1-2 cans
• potatoes 3 pcs.
• bow 1 pc.
• carrots 1 pc.
• seasoning for fish 1/2 teaspoon
• thin gossamer vermicelli 2 handfuls
• salt, pepper, bay leaf, paprika
• tomato paste or ketchup
• greenery
• sour cream

Cooking method:

1. Place the peeled and diced potatoes, finely chopped onions and carrots, fish from the jar along with the sauce into the multicooker bowl.
2. Salt, pepper to taste.
3. Add 1 teaspoon ground paprika, 1/2 salt spoon fish seasoning, 1 tablespoon tomato paste or 2-3 tablespoons ketchup, bay leaf, peppercorns, a few allspice. Pour boiling water over food.
4. Set the multicooker to the "Soup" mode, cook with the lid closed for 30 minutes. You can add vermicelli.
5. Cook for 2-3 more minutes. Let the soup sit for 5-10 minutes. Serve with herbs and sour cream.

Canned sardine fish rice soup

lovers rice soup can diversify their menu by preparing rice fish soup from canned sardines. Like all other soups from canned food, it is prepared very quickly, requires a minimum amount of products, and the taste is excellent. To prepare this soup, it is better to use round or crushed rice, which is rich in gluten. The soup will be thick and creamy.

Ingredients for the recipe:

• sardines in own juice 1 can
• potato 5 tubers
• onion, carrot 1 pc.
• rice 1 glass
• pepper, bay leaf, dried dill
• butter 2 tbsp. spoons

Cooking method:

1. Peel the potatoes, cut into small cubes, fill with water (2 liters), put on fire. Rinse the rice, add to the potatoes when the water boils. Boil everything together until the rice is done. During this time, the potatoes will also have time to cook.
2. Peel onions and carrots and chop finely. Fry until soft in butter. Put the passivation into the soup. Salt, season with dill and pepper. 5 minutes before done, add the sardines, taking care not to break the pieces. Serve hot.

Canned pink salmon fish soup

Fish soups are very tasty, although they are not cooked at home as often as we would like. Many housewives do not want to bother with cutting fish. But you can cook from canned fish. This time I want to offer a simple soup recipe from canned pink salmon. It will take no more than 30 minutes to prepare it, so even if you are tired, there will always be enough strength for such a dish.

This is a tender and hot soup, from which it is impossible to get better. In hot weather, you can not warm up - very tasty and cold.

Ingredients (per 2 liter pot):

• Canned pink salmon - 1 can
• Potatoes - 3-4 pcs.
• Onion - 1 pc.
• Carrot - 1 pc.
• Parsley - 1 bunch
• Salt, pepper - to taste.

Step by step cooking:

1. Peel the potatoes, wash and cut into strips, salt, put on fire. You can cut into cubes, but this way the soup will be thick and will cook faster.
2. Prepare the fish, do not pour out the brine.
3. Mash pink salmon with a fork.
4. Grate the carrots on a coarse grater, cut the onion into cubes and fry.
5. Finely chop the greens.
6. When the potatoes are cooked, add pink salmon and fried vegetables to the pan. Everything should boil for 5 minutes.
7. When serving, sprinkle with fresh parsley or any other herbs.

Bon appetit everyone!

canned fish soup

Agree, every housewife always has a jar of canned fish in the refrigerator. This required product in any home. There are canned food - and you will never be hungry! We boiled potatoes, cut off a crust of black bread, opened a can of canned food and the royal dinner is ready!

Sometimes, really, you want to have a snack with something simple and light. Moreover, canned fish is very useful, I recently learned that you don’t even need to remove the bones in them, they are the most useful!

My canned fish soup is just right when you need to whip up something without harming your health. Moreover, both children and adults love it (this is extremely rare in my family in terms of food).

We will need:

For a 2 liter pot:

• 1 can of canned fish (250 g),
• 5 medium potatoes
• half of one large carrot,
• a cube of dried onion "Knor" (preferably 1 head of onion),
• salt to taste.
• greens, white bread croutons - for an amateur.

The soup is very easy to make.

1. First, I cut the potatoes into thin slices.
2. I grate carrots on a coarse grater.
3. I throw potatoes and carrots into boiling water (without frying it).
4. Cover the pot with a lid and cook for ten minutes.
5. While doing canning. I opened saury, although it looks more like sardines. But maybe I'm wrong.
6. I knead the fish with a fork into medium pieces, right with the bones.
7. I throw it into the pan with potatoes and carrots, and boil everything together for another five minutes.
8. My daughter doesn’t like onions, so I throw dried ones in cubes instead of the real one, she won’t even notice, but the onion taste will appear, and even what!
9. In principle, the soup is ready. It remains to salt. But here you have to be careful, as canned food is already salty. By the way, I don’t add lavrushka and pepper, as there is plenty of this taste in canned fish.
10. I throw greens into a plate for everyone individually, who loves what (and everyone loves different ones).
11. But crackers are loved by everyone, without exception. I made them for this soup in advance.
12. I cut a white loaf into small cubes, put it in a greased baking sheet and sent it to an oven preheated to 200 degrees for ten minutes.
13. Got it, how blushed.
14. Just do not throw all the crackers at once into a plate, as my children sometimes do out of forgetfulness, otherwise the soup is hot, the crackers will immediately soften, and the soup will turn into porridge.

Here's how quickly and easily you can cook a healthy and tasty soup canned fish chick!

Canned fish soup with tomato

Ingredients:

• Canned fish with tomato - 1 can
• Potatoes - 3-4 pcs. (medium size)
• Oatmeal - 1 tablespoon
• Onion - 1 pc. (small size)
• Greens (parsley and dill) - 3-4 branches each
• Salt - to taste

Step by step recipe:

1. Put a full kettle of water on to boil.
2. While the water is coming to a boil, prepare the potatoes.- Peel and cut into small pieces.
3. Put potatoes and oatmeal to boil. Put the prepared potato slices into a 3-liter saucepan and pour boiling water 5-7 cm below the edge of the saucepan. Bring to a boil, add oatmeal, mix, bring to a boil again and cook over low heat for 15-20 minutes.
4. While potatoes and oatmeal are cooking, prepare canned food and vegetables. Jar with canned fish open. Onion cut into thin half rings. Finely chop the greens.
5. Check potato readiness, trying to crush one of the pieces with the back of a spoon against the side of the pan. If the piece is easy to color, you can continue.
6. Put the contents of the jar of canned fish into the soup pot. Stir, taste, add salt if necessary. Cover, let simmer for 1-2 minutes and remove from heat.
7. Canned fish soup is ready! In a deep plate, put some greens and onion, cut into half rings. Pour hot soup over, stir and let cool slightly before serving.

Bon appetit!

Canned fish soup is a quick, economical first course option. The use of canned food allows you to get rid of unnecessary red tape with cleaning, cutting raw fish, because Many people don't like this process. In addition, for a delicious soup, you need a rich broth, which is just present in canned fish.

To cook a delicious soup, you need to choose the right canned food. They should be from a sufficiently fatty variety of fish, preferably in their own juice or natural oil and from a reliable manufacturer. Otherwise, any canned fish is suitable for making canned fish soup: saury, salmon, mackerel, tuna and others.

Salmon soup with pickled cucumbers

This is a simple hearty canned salmon soup. The dish is distinguished by original roasted vegetables with tomato paste.

Soup with canned salmon and pickles

Cooking Ingredients:

• 2 cans of salmon in oil;
• 3 small pickled cucumbers;
• 3 tbsp tomato paste;
• 2 tbsp fresh sour cream;
• 1 fresh egg;
• 1 bunch of fresh dill, basil, feather onions;
• a little salt, ground paprika and black pepper.

Cooking:
First boil egg, peel it, knead it with a fork into a homogeneous puree.

We put a pot of water on the fire, when the liquid boils, we throw in all the seasonings and spices.

Separately, in a pan, stew finely chopped pickled cucumbers in a small amount of vegetable oil. After a quarter of an hour, add to the pan tomato paste or tomato, put the egg mass and chopped green onions.

After 5 minutes, add the frying to the boiling water. Next, send pieces of canned salmon, mix. After 15 minutes, put chopped fresh herbs in the soup, mix, put aside. Let the soup with canned fish rest for about 10 minutes before serving. Serve with a tablespoon of sour cream.

Canned sardine rice

For this dish you will need a minimum of time and products. And the delicious taste of canned sardine fish soup will exceed all your expectations.

Sardine soup in own juice with rice

Ingredients:

• 1 jar of sardines in their own juice;
• 1 carrot;
• 5 potato tubers;
• 1 st. round rice;
• 2 tbsp butter;
• 1 turnip;
• 1-2 laurels;
• 1 pinch of dried dill;
• a little salt, black pepper.

Cooking:
We start cooking soup by peeling vegetables. Root crops are thoroughly washed, cleaned. We cut the tubers into small cubes, pour two liters of drinking water and send it to the stove. For a nice creamy consistency of the dish, it is better to use starchy round or crushed rice. We sort out the cereals, wash them, attach them to the potatoes after boiling water. Cook until the cereal is fully cooked.

Meanwhile, three carrots, peel, finely chop the onion. Fry the vegetables in melted butter, transfer the passivation to the pan. Salt the dish, pepper to taste, season with dried herbs. 5 minutes before the end of cooking, lay out the pieces of sardine. Ready canned fish soup with rice served hot.

Cheese soup with mackerel and millet

We advise you to cook this soup, which is very similar to fish soup, for lunch or dinner. The dish turns out tender, rich with a creamy texture. Such a millet soup, as in the photo, can be prepared from any canned fish in oil.

Soup with mackerel in oil, millet and melted cheese

Ingredients:

• 1 can of mackerel (in oil);
• 100 g of millet;
• 2 tbsp fat cream;
• 1 large potato;
• 100 g of good processed cheese;
• 1 bunch of young dill.

Cooking:
For making soup canned mackerel separately boil millet, because. it can be bitter in the finished dish. We wash the cereal well, fill it with water, cook until tender at a low boil, otherwise the millet will turn into a viscous porridge.

In the meantime, open the jar, put the pieces of fish on a plate, remove the ridges and large bones. We also examine the sauce remaining in the jar, remove unnecessary bone fragments. We will also send it to the soup.

Boil one and a half liters of water in another saucepan. Quickly peel and cut the potatoes. Dip the vegetables in boiling water, cook until almost cooked. Do not forget to remove starch foam from the surface.

In the finished potato broth, lay the processed cheese cut into pieces. Stir vigorously to completely melt the cheese. Next comes the turn of canned millet. We salt everything to taste, having previously made a tasting of the dish.

Let the soup simmer at the lowest heat for 5 minutes, then season it with butter and chopped dill. We remove the pan to the side so that the dish is infused for a quarter of an hour. Serve with cream and fresh herbs.

Barley soup in a slow cooker with tuna

Thanks to the presence of pearl barley, this soup recipe with canned fish turns out to be rich and thick. And modern kitchen appliances will greatly simplify cooking and make the dish more fragrant.

Ingredients:

• 1 bank canned tuna In oil;
• 5 potatoes;
• 1 turnip;
• 0.5 multi-cup dry barley;
• 1 carrot;
• 1.8 liters of spring water;
• 2 tsp table salt;
• 2-3 sprigs of dill, parsley, onion;
• 2-3 tbsp vegetable oil.

Cooking:
To make barley soup, the cereal must be washed in advance, pour boiling water for half an hour. Then it will boil quickly.

Pour into the bowl vegetable oil, heat it in the "Frying" mode. At the same time, we clean, finely chop the onion, three carrots. Fry the vegetables for five minutes, until they are slightly browned.

We open the jar of fish, knead the contents with a fork, send everything to fry. Stir, simmer for 8-10 minutes. Then we put the device into standby mode for a while.

We clean, cut the potatoes into medium slices, load it into a slow cooker. There we also send grits soaked, washed with clean water. We fill everything with water, salt, cook for an hour in the "Soup" mode.

After 40 minutes, add finely chopped greens to the canned tuna soup and cook until the final signal.

Ready soup from canned fish in a slow cooker is served immediately after cooking.

Soup with canned food and beans in tomato

Canned food allows you to quickly and without hassle to prepare any first course. Let's look at how to cook a delicious soup with canned fish and beans?

Fish soup with canned fish and beans

Ingredients:

• 1 can of canned trout;
• 1 tbsp tomato paste;
• 1 jar canned beans with tomato;
• 1 head of onion;
• 2 fresh tomatoes;
• 3 potato tubers;
• 1 bunch of greenfinch;
• table salt to taste.

Cooking:
We clean the potatoes, cut them into medium cubes, send them to boiling water. We open canned food with trout (salmon in its own juice is quite suitable), put the contents on a plate, knead with a fork. If large fragments of bones come across, remove them.

We print the beans in tomato sauce, transfer them to the soup.

We clean the onion, cut it into half rings. Wash the tomatoes, scald with boiling water, remove the peel, and cut the pulp into cubes.

Heat up the pan with vegetable oil, fry first onion half rings. Then add tomato paste, add a little boiling water, simmer with low heat until the onion is soft.

We combine the roast with the main course, add chopped greens, set aside.

Is it possible to give this dish to children?

The answer to this question is ambiguous, because. the age of the child must be taken into account. Until the age of three, it is better to offer the child dishes from fresh fish. Because even high-quality canned food contains a lot of salt, and this can lead to a violation of the water-salt metabolism in the child's body.

Older children can sometimes cook such a soup, but it is very important what canned food will be used to prepare it. It’s good if they contain nothing but fish, salt and spices, and the canned food itself is made at a fish factory.

In order not to overload the children's liver, the calorie content of the dish can be significantly reduced if you use only fish in your own juice.

Note to the owner

• For the preparation of fish soups, it is important to choose high-quality and safe canned food. To do this, you need to carefully study all the markings, assess the condition of the jar and be sure to make sure that the product has an expiration date.
• If you cook soup without cereals and other fillers, you can put more potatoes. If you add rice, pearl barley, millet or vermicelli, then you can not put potatoes at all.
• In addition to pieces of fish, it is advisable to add the juice or sauce remaining in the jar to the dish. Thus, you can give the finished dish a richer fishy taste and aroma.
• It is better to salt the dish at the very end, because. canned food is quite a salty product.

Fish soup is very tasty and nutritious, it contains a lot of useful substances. The dish is dietary, so you should not worry about how many calories are in it. Even regular use soup will not affect the figure in any way, because. in 100 grams ready meal contains no more than 50-60 kcal. Bon appetit everyone!