Pink salmon is a delicious seafood product and canned products from it are not cheap. But the pieces of fish do not disintegrate during cooking, and the taste remains almost unchanged. Canned pink salmon soup is prepared quickly, but it turns out rich and very flavorful.

This soup is a godsend for all housewives. It's quick to prepare and doesn't require a lot of money.

Ingredients:

• laurel – 2 leaves;
• ground black pepper;
• rice – 3 tbsp. spoons;
• salt;
• carrot – 1 pc.;
• greens – 35 g;
• onion – 1 pc.;
• Sunflower oil – 2 tbsp. spoons;
• allspice – 7 peas.

Preparation:

1. Grind the potatoes. It is necessary to make cubes. You will need carrots in the form of sticks.
2. Chop the onion. If you get half rings, the soup will have a more attractive appearance.
3. Boil water, add potatoes, add peppercorns and place bay leaves. Cook for eight minutes.
4. Add the cereal and add salt.
5. At this time, sauté the onion in sunflower oil. Then grate the carrots and add them to the onions. Cover with a lid and simmer.
6. Transfer the finished roast into the soup.
7. Remove the fish from the jar, cut into pieces and also place in the pan.
8. Simmer the soup for three minutes and at this time chop the greens.

All that remains is to add it to the soup and stir.

Recipe for canned fish soup in a slow cooker

It’s easy to prepare soup in a multicooker, because your participation is minimal, and the device itself will cook the stew for you.

Ingredients:

• greens – 25 g;
• seasoning;
• onion – 1 pc.;
• salt;
• carrot – 1 pc.;
• pepper;
• potatoes – 3 pcs.

Preparation:

1. Chop the carrots (preferably into chunks). Chop the onion. Chop the potatoes (cubes will do).
2. Place vegetables in a bowl.
3. Open the can and add the fish to the vegetables.
4. Fill the contents of the bowl with water and add salt.
5. Set the “Extinguishing” mode and set the timer for half an hour.
6. Chop the greens and place them in the soup.
7. Add pepper and seasonings, mix everything and leave for a quarter of an hour.

With rice

Canned pink salmon soup with rice is not only tasty, but also healthy. Thanks to canned food, you don’t have to spend a lot of time preparing fish.

If you want to improve the taste of the prepared soup, add butter to it.

In addition, the broth will acquire a golden, delicate color. Add only natural oil. The spread is not suitable for these purposes; it will not dissolve completely and unappetizing-looking circles will form on the surface.

Ingredients:

• carrot – 1 pc.;
• water – 2100 ml;
• greenery;
• black pepper – 3 peas;
• laurel – 1 leaf;
• potatoes - 4 tubers;
• salt;
• canned pink salmon – 1 can;
• rice – 4 tbsp. spoons;
• onion – 1 pc.

Preparation:

1. Take a large grater and chop the carrots. Chop the onion. You will need the potatoes in the form of cubes.
2. Remove the fish from the jar and mash with a fork.
3. Wash the rice and chop the herbs.
4. Boil water, pour in fish juice from a jar, add rice and cook for eight minutes.
5. Now it’s time to add potatoes to the soup, add bay leaves, add peppercorns and boil.
6. Without wasting time, fry the carrots and onions and throw the vegetables into the pan. Simmer for eight minutes.
7. It's the fish's turn. Add it, stir, add herbs and add salt.

Tender first course with melted cheese

When you're tired of your family's usual soups, it's time to prepare a delicious cheese soup.

Ingredients:

• canned pink salmon – 1 can;
• water – 1200 ml;
• onion – 1 pc.;
• processed cheese – 120 g;
• salt;
• potatoes – 2 pcs.;
• greens – 35 g;
• sunflower oil – 2 tbsp. spoons;
• carrot – 1 pc.

Preparation:

1. Cut the potatoes. Boil water and add the resulting cubes to it.
2. Grind the carrots using a medium grater.
3. Heat sunflower oil in a frying pan, place carrots and then chopped onions in it. Fry.
4. Place the roast in the water.
5. Open the jar, place the contents into the soup and boil for seven minutes.
6. Slice the cheese. Send to fish.
7. Stir, add salt and pepper.
8. Chop the herbs and sprinkle over the stew. Mix.

Cheese soup with canned pink salmon

This cooking method produces an amazing, flavorful, creamy soup.

Ingredients:

• dill – 25 g;
• salt;
• sunflower oil;
• laurel – 1 leaf;
• processed cheese – 2 tbsp. spoons;
• onion – 1 pc.;
• potatoes – 3 pcs.;
• rice – 55 g;
• canned pink salmon – 1 pc.;
• pepper;
• carrot – 1 pc.;
• water – 2700 ml.

Preparation:

1. Boil water, add salt, sprinkle with pepper and add bay leaves.
2. Chop the potatoes, throw the potato cubes into water and boil.
3. Wash the rice and add to the potatoes.
4. Mash the contents of the jar using a fork.
5. Onions will be needed in the form of cubes. Place them in a frying pan with oil and fry.
6. Add grated carrots and simmer for five minutes.
7. Throw everything together with the fish into the soup and cook for five minutes.
8. Add cheese and stir.
9. Chop the dill and sprinkle it over the finished stew.

With added millet cereal

A simple soup will help feed everyone in the household a delicious lunch.

Ingredients:

• carrot – 1 pc.;
• canned pink salmon – 1 can;
• dill – 20 g;
• potatoes – 3 pcs.;
• salt;
• millet – 0.25 cups;
• bay leaves - 2 leaves;
• water – 2100 ml.

Preparation:

1. Pour salt into water and boil.
2. Rinse the cereal and place in a saucepan. Cook for seven minutes.
3. Chop the potatoes, throw the resulting cubes into water and boil. This will take a quarter of an hour.
4. Mash the fish, place in water and boil for eight minutes.
5. Chop the greens and grate the carrots. Send all this to the fish.
6. All that remains is to place bay leaves in the soup and boil the dish for five minutes.

Tomato soup

A simple cooking option that will appeal to lovers of dishes that include tomatoes.

Ingredients:

• oil;
• canned pink salmon – 1 can;
• tomatoes in their own juice – 400 ml;
• rice - 0.25 cups;
• olives – 1 can of green;
• spices;
• water – 1600 ml;
• onion – 1 pc.;
• pepper;
• garlic – 3 cloves.

Preparation:

1. Cook the rice.
2. Chop the onion, chop the garlic. Place chopped vegetables in a frying pan and add oil.
3. Fry. The onion should become transparent.
4. Drain the marinade from the olives and place them in water. Add pink salmon.
5. Grind the tomatoes, add the resulting gruel to the soup, boil it and simmer for five minutes.
6. Add salt, pepper, and spices.

At the end of cooking, all that remains is to place the finished rice in the pan, stir it and wait for it to boil.

How to choose delicious canned pink salmon?

To make the soup tasty, you should add high-quality canned pink salmon. To do this, you need to know how to choose the right canned food.

1. Give preference to a product that is produced in the Far East. This is where pink salmon are caught.
2. Be sure to pay attention to the production date. Pink salmon are caught in July, August and September. Therefore, the product produced at this time is definitely from fresh fish.
3. Check the code on the can by touch, it should be convex. This is a guarantee that the shelf life and production date have not changed.
4. The canned food should contain only fish and salt.
5. When you open the jar you should see pink colored pieces. This is the kind of fish that will be healthy and tasty. If you see a gray product, you should not use it.
6. The jar must be undamaged. Dents, scratches and rust indicate improper storage and transportation. In this case, the inner layer, which is responsible for preservation, could be damaged, and the fish could deteriorate.
7. It is recommended to shake canned goods when purchasing. The manufacturer, according to the rules, lays out the pieces vertically and tightly. If the liquid gurgles a lot when you shake it, it means you placed less fish than you should have.

Fish soup made from canned pink salmon can save you if unexpected guests are already on the doorstep and there is nothing to serve. Speed ​​is not its only advantage. Products for its preparation can be easily found in almost every home, and the soup always turns out tasty and satisfying; you don’t even need to have special cooking skills for this.

Try to please your loved ones by preparing them this soup for lunch. It will take no more than half an hour to prepare, but this dish will be eaten with great pleasure in an instant. In addition, based on the classic recipe, you can try a variety of options and add other products to your taste. Saira goes well with potatoes, vegetables, and various cereals, such as rice, semolina or pearl barley.

How to make fish soup from canned pink salmon - 15 varieties

Fast, simple, very tasty. What else can you say about this fish soup? Don't underestimate its taste and nutritional qualities due to its ease of preparation.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Bon appetit!

To make the fish soup richer and thicker, you can add semolina to it. This will make the broth thicker and richer.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Semolina - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

At the very end, pour semolina into the boiling soup in a thin stream. Cook for another 5 minutes.

When adding cereal to soup, it must be constantly stirred to prevent lumps from forming.

Bon appetit!

Fish soups go well with various cereals. Try adding pearl barley: it can be called a classic ingredient in fish soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Pearl barley - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil. Add washed pearl barley and cook until half cooked.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

5 minutes before readiness, add spices and bay leaf.

Bon appetit!

Rice is a popular ingredient to add to various soups. It goes well with fish, making it more satisfying and nutritious.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Long grain rice - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Pour water into a two-liter saucepan and bring to a boil.

Rinse the rice and add to boiling water. Cook until half cooked.

Then add potatoes and frying to the broth, bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until all ingredients are ready.

5 minutes before readiness, add spices and bay leaf.

Bon appetit!

If you have tomato paste at home, it will serve as an excellent addition to fish soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Tomato paste - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

5 minutes before readiness, add spices and bay leaf.

Tomato paste has a salty taste. Therefore, you should be careful when adding salt to the soup. Don't oversalt!

Bon appetit!

You can prepare vegetable soup not only with chicken or meat broth. Be sure to try the vegetable soup combined with fish.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Cauliflower - 150 g;
• Broccoli - 150g;
• Canned green peas - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Separate broccoli and cauliflower into florets.

Place broccoli, cauliflower, potatoes and roast into boiling water and bring to a boil again. Cook for 10 minutes.

Afterwards, open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Add peas to the soup, after pouring out the sauce. We don't need him.

Cook until all ingredients are ready.

5 minutes before readiness, add spices and bay leaf.

Bon appetit!

Fish soup with a creamy taste will not leave anyone indifferent. Instead of the usual varieties of fish like trout, salmon or salmon, you can try a more budget-friendly option - canned pink salmon. It turns out no less tasty!

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Heavy cream - 100 g;
• Butter - 50 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

5 minutes before readiness, pour cream into the soup and add butter, bring to a boil again.

Add spices and bay leaf.

Bon appetit!

Try making puree soup from canned pink salmon. Fast and very tasty!

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Heavy cream - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown. Add tomato paste to them and simmer for a couple of minutes.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

Add cream to the soup and bring to a boil again.

At the end of cooking, add spices.

Remove from heat and use an immersion blender to purée the soup until all ingredients are smooth.

Bon appetit!

You can add richness and thickness to fish soup made from canned pink salmon using vermicelli.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Vermicelli “spider web” - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

Fry the vermicelli in a frying pan until golden brown, then add to the soup.

Cook until vermicelli is ready.

At the very end of cooking, add spices and bay leaf.

Bon appetit!

If you love a variety of creamy cheese soups, then be sure to try this recipe.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Processed cheese - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

At the very end, add processed cheese, while the soup must be constantly stirred until the cheese is completely dissolved.

When choosing processed cheese for soup, choose classic flavors without additives. Processed cheese can be replaced with regular hard cheese. It is enough to grate it.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

It’s very good if you have canned pink salmon and saury in the refrigerator. These two types of fish go well together and can be an excellent complement to each other in the same soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Canned saury - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Do the same with canned saury. We don't need oil from them. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

A successful combination is the taste of soup made from fresh salmon and canned pink salmon. A pleasant and rich first course will delight your loved ones.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Salmon fillet - 150 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil. Add deboned salmon meat.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. We won't need it. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Another option for preparing pink salmon and salmon soup can be found here:

For most housewives, the multicooker has long been their first assistant in the kitchen. This already simple and easy-to-prepare soup can be prepared even faster.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Peel the carrots and grate them. Peel the onion and cut into small cubes. Place the vegetables on the bottom of the multicooker bowl and set the “HEAT” mode. Fry on vegetables until golden brown.

Pour water into the bowl and change the mode to “COOKING”. Do not close the lid.

Peel the potatoes and cut into small cubes. Place in broth and bring to a boil.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Another popular ingredient for adding thickness and richness to a variety of soups is millet. Be sure to try adding it to fish soup.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Onion - 1 pc.;
• Canned pink salmon - 1 pack;
• Millet - 100 g;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Rinse the millet and add to the pan, cook until half cooked.

Peel the carrots and grate them. Peel the onion and cut into small cubes. Fry vegetables in a frying pan until golden brown.

Peel the potatoes and cut into small cubes.

Place the potatoes and frying into boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Not everyone likes the taste of boiled onions in soup. In this case, you can prepare the soup without onions or use dressing.

Ingredients:

• Potatoes - 3-4 pcs.;
• Carrots - 1 pc.;
• Canned pink salmon - 1 pack;
• Salt - to taste;
• Pepper - to taste;
• Bay leaf - optional.

Preparation:

Pour water into a two-liter saucepan and bring to a boil.

Peel the carrots and grate them. If you have a “winter” dressing made from carrots, herbs and salt, use it.

Peel the potatoes and cut into small cubes.

Place potatoes and carrots in boiling water and bring to a boil again.

Open the pink salmon and pour out the oil. Mash the fish with a fork and place in the boiling broth.

Cook until the potatoes are ready.

A couple of minutes before cooking, add spices and bay leaf.

Bon appetit!

Fish soup recipes

A simple step-by-step recipe for delicious canned pink salmon soup, as well as canned fish soup in pots. We look at detailed photos and videos of cooking.

55 min

94 kcal

5/5 (2)

Canned fish soup is an excellent substitute for fish soup, as well as a good way to diversify your daily menu. Canned fish does not need to be cleaned and cut, which many housewives do not like to do. There are, however, some taste differences between fish soup and this soup, but they do not make it any less tasty. And you don’t always cook fish soup with fresh fish in a cauldron and over a fire.

This quick fish soup can be prepared traditionally in a saucepan, or you can spend a little more time and make it in portioned pots in the oven. I will tell you about these two methods in my recipe. I really hope that you will like it, and this dish will become a frequent guest on your table.

Recipe for soup with canned pink salmon fish

Kitchen tools: saucepan, frying pan, cutting board.

List of required ingredients

Cooking sequence

1. First, take a suitable white pan and pour water into it so that there is room for all the ingredients. If necessary, it is better to add water later. I cook the first dishes in a three-liter saucepan. Place the pan on the stove. While the water is boiling, we will prepare everything we need for the soup.
   
   
   
2. All vegetables need to be peeled and washed.
3. Cut the potatoes into small pieces.
   
   
4. Finely chop the onion and grate the carrots.
   
   
5. We take out the frying pan and set it to heat up. When it warms up, pour a little oil and put onions and carrots on it. Stirring occasionally, fry the vegetables until beautifully colored.
   
   
6. To add some piquancy, you can add a little ketchup, about a tablespoon, to the frying.

   Those who prefer a completely healthy diet can skip frying and throw the carrots and onions into the pan along with the potatoes. For beauty, you can cut the carrots into rings or strips.

7. As soon as the water boils in the pan, put potatoes, bay leaves and allspice peas into it. Cook until half cooked for about 10 minutes.
   
   
8. After this, add the rice and stir immediately so that the rice does not stick together. Instead of rice, you can use millet, and then the soup will be more reminiscent of fish soup.
   
   
9. While the rice or millet is cooking, open the can of canned fish.
10. We take out the pieces of fish and separate them into pieces with our hands, and at the same time select the bones and clear them of any dark film, if any. There is no need to crush the fish with a fork.
    
    
11. Strain the liquid from the jar through a sieve. We will also add it to our quick soup, which will become richer in taste.

    You can use absolutely any canned food for soup, but not in tomato. I prefer red fish, so I took pink salmon.

12. As soon as the rice (millet) is cooked, add the fish to the soup and pour in the strained fish soup.
    
    
13. Add salt, but keep in mind that fish soup is also salty.
14. Finely chop the parsley without branches and also put it in the pan. Fresh parsley can be replaced with dry parsley.
    
    
15. Stir and cook for about 8-10 minutes.

    You can get a very tasty and unusual soup if you add processed cheese, cut into pieces. It will completely melt and, in addition to the white color, will give the soup richness and nutrition.

16. After our soup is cooked, you need to let it brew for 10 minutes.
    
    

Serving the soup to the table

And during this time, while our soup is infusing, we set the table and, if desired, fry croutons or prepare toast. You can also fry crackers.

Pour the fish soup into bowls and sprinkle with chopped green onions and invite everyone to the table.

Enjoy your meal!

Fish soup in pots

This soup can be prepared not only in a saucepan, but also in ceramic pots.

1. To do this, prepare all the ingredients as indicated above: peel the vegetables, fry the carrots and onions, cut the potatoes into cubes and divide the pieces of fish into pieces.
   
   
2. We take pots and put all the products in them in equal parts, as well as a tablespoon of rice or millet.
   
   
3. Add salt, one or two peppercorns, a small bay leaf or part of it to each pot.
4. Pour a little oil or put a small piece of butter.
   
   
5. Add parsley and, if desired, a few pieces of processed cheese, you can grate it.
   
   
6. Fill with hot water, cover the pots with lids and place in the oven for 30-40 minutes, preheated to 180-190°.
   
   

Using the same technology you can cook

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

Fish soup from canned pink salmon is prepared quite quickly and easily. It only takes about 40 - 60 minutes to prepare, and a delicious dinner with a delicious aroma will be on the table.

Fish and potato soup with pink salmon

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

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

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

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

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

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

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

This dish is prepared from the following ingredients:

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

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

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

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

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

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

Soup with rice and canned pink salmon

To prepare 6 servings of rice soup you will need:

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

For spices you will need salt and ground black pepper.

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

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

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

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

Soup with millet and pink salmon

To prepare 6 servings you will need the following ingredients:

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

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

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

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

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

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

Cooking features and tricks

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

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

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

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

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

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

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

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

The meat of this red fish has extremely low energy value, which rightfully allows pink salmon to be considered a dietary product.

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

Ingredients

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

Preparation

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

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

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

Cheese and fish pleasure

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

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

Ingredients

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

Preparation

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

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

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

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

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

Preparation

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

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

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