Delicious soup made from canned pink salmon. Canned pink salmon soup

Pink salmon is a delicious seafood and canned food from it is not cheap. On the other hand, the pieces of fish do not disintegrate during cooking, and the taste remains almost unchanged. Soup from canned pink salmon it cooks quickly, but it turns out rich and very aromatic.

This soup is a godsend for all housewives. It prepares quickly and does not require large cash costs.

Ingredients:

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

Preparation:

1. Chop the potatoes. It is necessary to get cubes. Carrots are required in the form of straws.
2. Chop the onion. If you get half rings, then the soup will look more attractive.
3. Boil water, toss in potatoes, add peppercorns and place bay leaves. Cook for eight minutes.
4. Add cereal and salt.
5. At this time, sauté the onion for sunflower oil... Then grate the carrots and send them to the onions. Cover and extinguish.
6. Transfer the finished frying to the soup.
7. Remove the fish from the jar, cut into pieces and also send to the pan.
8. Darken the soup for three minutes and chop the greens at this time.

It remains only to add it to the soup and stir.

Recipe for canned fish soup in a slow cooker

Soup in a slow cooker is easy to prepare, because your participation is minimal, and the device itself will cook the stew for you.

Ingredients:

• greens - 25 g;
• seasoning;
• onion - 1 pc.;
• salt;
• carrots - 1 pc.;
• pepper;
• potatoes - 3 pcs.

Preparation:

1. Chop the carrots (best of all - in bars). Chop the onion. Chop the potatoes (cubes work well).
2. Place vegetables in a bowl.
3. Open a tin can and send the fish to the vegetables.
4. Pour the contents of the bowl with water and salt.
5. Set the "Extinguishing" mode, set the timer for half an hour.
6. Chop herbs and place in soup.
7. Sprinkle pepper with 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 do not have to spend a lot of time preparing fish.

If you want to enhance the flavor of your cooked soup, add butter to it.

In addition, the broth will take on a golden, delicate color. Add only natural oil. Spread is not suitable for these purposes, it will not completely dissolve and unappetizing circles form on the surface.

Ingredients:

• carrots - 1 pc.;
• water - 2100 ml;
• greens;
• black pepper - 3 peas;
• laurel - 1 sheet;
• potatoes - 4 tubers;
• salt;
• canned pink salmon - 1 can;
• rice - 4 tbsp. spoons;
• onion - 1 pc.

Preparation:

1. Take a coarse grater and chop the carrots. Chop the onion. The potatoes are needed in the form of cubes.
2. Remove the fish from the jar and mash with a fork.
3. Rinse the rice and chop the herbs.
4. Boil water, pour in fish juice from a jar, place rice and boil for eight minutes.
5. Now it's time to send potatoes to the soup, add lavrushka, add peppercorns and boil.
6. Without wasting time, fry the carrots and onions and toss the vegetables into the pot. Sweat for eight minutes.
7. It's the fish's turn. Add it, stir, add herbs and salt.

Delicate first course with melted cheese

When the usual soups for your family are tired, it's time to make a delicious cheese stew.

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;
• carrots - 1 pc.

Preparation:

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

Cheese soup with canned pink salmon

This cooking method produces an amazing, aromatic creamy soup.

Ingredients:

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

Preparation:

1. Boil water, add salt, sprinkle with pepper and add lavrushka.
2. Grind the potatoes, put the potato cubes in water and boil.
3. Rinse the rice and place over the potatoes.
4. Mash the contents of the jar using a fork.
5. The bow is required in the form of cubes. Place them in a skillet with oil and fry.
6. Add the grated carrots and simmer for five minutes.
7. Put everything together with the fish into the soup and cook for five minutes.
8. Add cheese and stir.
9. Chop the dill and sprinkle with it in the prepared stew.

With the addition of millet groats

A simple soup will help feed all the household with a delicious lunch.

Ingredients:

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

Preparation:

1. Pour salt into water and boil.
2. Rinse the groats and place in a saucepan. Cook for seven minutes.
3. Cut the potatoes, put the resulting cubes in 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 greens and grind carrots. Send all this to the fish.
6. It remains only to put 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 with tomatoes.

Ingredients:

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

1. Give preference to a product made in the Far East. It is there that the pink salmon is caught.
2. You should definitely pay attention to the production date. Pink salmon are caught in July, August and September. Therefore, the product produced at this time is like fresh fish.
3. Check the code on the jar by touch, it should be convex. This is a guarantee that the expiration date and production date have not changed.
4. Canned food should contain only fish and salt.
5. When you open the can, you should see pieces of pink. It is this kind of fish that will be healthy and tasty. If you see a gray product, then 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. When buying, it is recommended to shake the canned food. The manufacturer, according to the rules, lays out the pieces vertically and tightly. If the liquid gurgles strongly when shaking, then the fish were placed less than it should be.

Fish and Seafood Soup Recipes

canned pink salmon soup

1 hour 30 minutes

45 kcal

5 /5 (1 )

This first dish for many hostesses is a real "lifesaver", as it is easy to prepare, does not require significant financial costs and a lot of time.

Kitchen utensils:

• of course, you need a deep saucepan for cooking;
• several bowls for serving soup;
• a frying pan is also important for frying some ingredients;

• without a doubt, we cannot do without a cutting board and a sharpened knife;
• it is also desirable to have a colander or other similar device.

Ingredients

products	amount
canned pink salmon	2 banks
large young potatoes	3 pcs.
medium onions	1 PC.
millet	100-150 g
garlic	2 cloves
Dill	1 branch
water	2-2.5 l
pepper mix	15 g
vegetable oil	15-20 ml
dried bay leaf	2 pcs.

How to choose the right ingredients

Do not neglect the preparation of the first courses from canned fish products, as beneficial features fish are completely preserved even after canning.

Despite the fact that pink salmon meat is rightfully considered a dietary product, the food prepared from it is quite nutritious - the fillet of this red fish contains a lot of protein. It is for those who follow their figure and prefers to eat right, our recipe for a delicious and healthiest soup from canned fish"pink salmon".

Step by step recipe

Food preparation

Cooking soup

The final stage

Video of a recipe for making soup with canned pink salmon

For hostesses who are accustomed to perceive information visually, I selected a video with a detailed step by step instructions cooking soup from canned salmon according to the above recipe. This first dish for many hostesses is a real "lifesaver", as it is easy to prepare, does not require significant financial costs and a lot of time. Enjoy your video!

Canned pink salmon soup.

Soup, the recipe of which was widespread in the 80s and 90s in Russia. Delicious and light great alternative ear, if you do not want to tinker with fresh fish. Getting ready is very simple and fast. #maxikuhnya

https://i.ytimg.com/vi/GMFEK-gBOEU/sddefault.jpg

2017-04-28T13: 12: 42.000Z

Possible other cooking and filling options

Inexpensive, fast and tasty - these words can describe almost everything. Most often, such dishes use not only canned salmon, but also other fish: saury, sardines or salmon. In general, saury is incredible useful product- Scientists have proven its benefits for the digestive system, heart, blood vessels and human bones. Therefore, it will be useful to try to cook a wonderful one.

It will be very useful for expectant mothers and young children. With the constant use of salmon, blood circulation, the work of the gastrointestinal tract is significantly improved, as well as emotional stress is relieved and mood improves. I am sure what is nutritious, wholesome and tender dish, as, will surely please all family members, including even the most fastidious.

On this positive note, we will end our interesting conversation. I am sure that I was able to intrigue you and you will definitely decide to prepare a simple and great-tasting soup with canned pink salmon.

If you have any additional questions related to its preparation, be sure to ask them in the comments, and I will immediately give an exhaustive answer and help prevent mistakes. I would also very much like to know what soups and from what canned fish do you cook for your own family? What kind additional ingredients use in the cooking process? Write about it, I will definitely try your recipes and share them with my friends! Bon appetit and extremely enthusiastic exclamations about your culinary skills!

It is not only potatoes, pasta or omelet that can be cooked simply, quickly and tasty. Cooking a delicious rich soup in 20, maximum 25 minutes is also quite realistic.

Don't believe me? See for yourself! We take a vegetable set traditional for soups from potatoes, carrots, onions and tomatoes. We add to it a handful of cereals and canned fish, a little, just one jar, but completely all of its contents - both fish and broth. Season to taste with your favorite seasonings and spices - and the wonderful soup is ready! Simple, right? This is how the soup from canned pink salmon is prepared. Minimum products and time spent and maximum results.

This recipe certainly deserves attention. Therefore, we stock up on canned food and try!

Taste Info Hot soups

Ingredients

• potatoes - 3 medium tubers;
• carrots - 1 small;
• onion - 1 small;
• tomato - 1 medium-sized;
• canned pink salmon - 1 b.;
• cereals (rice, pearl barley, bulgur) - a handful of grams per 30-50;
• greens (onions, dill, parsley) - 2-3 sprigs;
• bay leaf - 2 pcs.;
• salt and seasonings / spices - to taste and choice;
• sunflower oil - 5-7 tbsp. l .;
• lemon - half.

How to make canned pink salmon fish soup

First of all, we put a saucepan with water on the stove. It will go faster if you boil it in a kettle. The specified amount of ingredients will require 1.5-2 liters of water, depending on the desired thickness of the soup. As soon as we figured out the water, we take up the rump. You can add rice, barley or bulgur to this soup - we choose according to your preferences, given that it is enough to rinse the rice and bulgur before cooking, but the barley will have to be soaked for a couple of hours in advance. I prefer bulgur because it cooks quite quickly and does not boil too much. Next, we proceed to peeling and cutting potatoes. We cut it into cubes or cubes - as anyone is more familiar with.

We add some salt to the water, and as it boils, pour the washed cereal into it.

Let the cereal boil for 3-5 minutes and put the potatoes in a saucepan. If you cook a soup with pearl barley, increase the boiling time to 15 minutes. For rice, 5 minutes will be enough.

While the potatoes and cereals are boiling, let's take care of vegetables for dressing. Cut the tomato and onion into small cubes. Chop the carrots on a coarse grater. We cut the greens.

Pour oil into a frying pan, heat it up and send all chopped vegetables to overcooking. Do not touch the greens yet, it will go to the soup last.

Fry vegetables until soft, covering the pan with a lid. When the vegetables are soft enough, sprinkle them with spices and seasonings. We keep the pan on the stove for a couple of minutes and remove.

As soon as the potatoes with cereals are ready, add the vegetable dressing to the soup.

Strain the fish broth and add to the soup. Following him, we send pieces of pink salmon there.

And now it was the turn of the greenery. We throw it and the bay leaf into the soup. Season it with the juice of half a lemon. Turn off the stove, leaving a saucepan with soup on it to sweat and brew for 10 minutes.

After that, a light, tasty and aromatic soup from canned pink salmon is ready. You can serve.

Teaser network

Canned pink salmon rice soup

Canned pink salmon is a real find among canned fish. It is very useful for the body, has a low calorie content, but at the same time is rich in easily digestible protein. And one more undoubted advantage of canned food - it is available to almost everyone.

For these advantages, pink salmon is dearly loved by many culinary experts. Such canned food is used to prepare salads, snacks, pie fillings and incredibly delicious fish soups.

The following recipe will help you prepare a delicious and healthy first course - canned pink salmon soup with rice. It will have a pleasant fishy taste and noble aroma, so even children will appreciate it. And what their mothers will appreciate is the ease of preparation. Due to the fact that the canned food in the jar is already ready for use, the preparation of the soup will take a minimum of time.

Ingredients:

• canned pink salmon - 1 can;
• potatoes - 2-3 pcs.;
• onion - 1 pc.;
• carrots - 1 small or half large;
• rice - 4-5 tablespoons;
• drinking water - 2 l;
• small tomato - 1 pc. (according to the season - you can do without it);
• a clove of garlic;
• a few rosemary leaves;
• salt and spices to taste.

Preparation:

1. To boil water.
2. While it is boiling, peel the potatoes and cut them into small cubes.
3. Peel the onion and chop finely.
4. Peel and grate the carrots.
5. Wash and peel the tomato.

Tip: to easily peel the tomato, blanch it in boiling water. To do this, cut out the stalk with the tip of a knife, and make a crosswise incision on the back side. Place the tomato prepared in this way in boiling water for 1-2 minutes, and then quickly transfer it to cold. When the tomato has cooled slightly, it will be very easy to peel it.

1. Saute onions with carrots until soft in a little vegetable oil.
2. When the water boils, send chopped potatoes and a peeled garlic clove to the pan (it is needed only for flavor, later it will need to be removed, so put the whole clove).
3. 3-4 minutes after laying the potatoes, add rice grits to the soup.
4. Open a tin can and mash its contents a little with a fork.
5. After 7-8 minutes from the start of cooking the rice, add the sautéing, chopped fish, diced tomato pulp and chopped rosemary leaves to the pan.
6. Extract the garlic.
7. Cook the soup until all ingredients are fully cooked - another 5-6 minutes. The exact cooking time will depend on the type of rice used and the size of the potato slices. To make sure the soup is done, cut the largest piece of potato. If it's soft on the inside, then you're done.

Tip: For the soup, choose parboiled or high-quality long grain rice. If this is not possible and you have to use round cereals, then it is better to cook it separately, rinse it on a sieve, and then add it to the soup. This is necessary because lower quality cereals contain more starch, which can make the soup cloudy and unappetizing.

Fish soup with cream? At first glance, these foods don't go together. But this is only at first glance ..... You will like the soup from the very first spoonful. The recipe that we have prepared for you today is fish soup with canned pink salmon cream is a very affordable option.
The soup is quick and easy to prepare and is also good cold. Cream and processed cheese OK give it a unique soft and delicate taste... By the way, it is best to use it - it is delicious and definitely free of additives and preservatives.




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

Recipe with photo step by step:

Step one:
Wash the potatoes, peel and cut into small cubes.
Place in a 2-3 liter saucepan and cover with water, barely covering the potatoes.
Put on fire.




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

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




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






Then add the fish to the pot.




Step four:
Add cream to the saucepan.




Step five:
Grate the cheese on a medium grater.




Attach to food boiling in a saucepan, stirring continuously.
Step six:
Add salt to taste and, if desired, finely chopped dill.
While stirring, bring to a boil.






Remove from heat and let the soup stand under a closed lid for 5 minutes.
The soup is ready!

Note! Potatoes, as soon as they are cooked, can be heated. Then the soup will resemble puree soup.
Pink salmon can be replaced with mackerel or saury.
From greens, only dill can be added to the soup - it gives the soup a certain piquancy. Another kind of greenery will change taste qualities soup is not for the better.

Bon Appetit!!!
Be sure to try another delicious

Many housewives love fish soups, but not all housewives are enthusiastic about the idea of ​​cooking homemade fish soup. For her, you need to clean, gut the fish, and then strain the broth to get rid of the bones. The solution to the problem is canned fish soup. It doesn't take a lot of time and skill to do it. Canned pink salmon soup turns out to be tender, tasty and aromatic even for those who do not know how to cook. The presence of a large number of recipes for this first course allows you to choose an option for every taste.

Cooking features

Canned fish soup is quick and easy to prepare, but the result may not be quite as expected if you do not know a few important points.

• For the preparation of the soup, they usually use pink salmon, canned in its own juice or oil. Some recipes include the use of fish in tomato sauce... The composition of canned food should not contain artificial colors, flavor enhancers, preservatives. In addition to fish, oil or tomato, salt, pepper and bay leaf, there should be nothing in canned food.
• Canned fish are added to the soup 10 minutes before cooking, usually along with the juice or oil in which they were preserved. Whether to grind the fish before this depends on the recipe. Experienced chefs regardless of the requirements of the recipe, it is advised to extract large bones from pieces of canned pink salmon, since in the soup they become coarse and spoil its taste.
• For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
• A delicate creamy taste of the soup can be added to the milk, cream, processed cheese added to the dish.
• Experienced housewives advise to cook soup from canned fish in purified water. Otherwise, the broth may become cloudy.
• Butter will give the soup a pleasant taste. It can be added to the soup pot a couple of minutes before removing it from the stove, or put on a plate for everyone. It is important that the butter does not turn out to be a spread, otherwise an unappetizing film will form on the surface of the soup.
• Fresh herbs will make the canned pink salmon soup taste even more delicious. Green onions go especially well with this dish.

Canned pink salmon soup is relatively inexpensive. It will turn out to be tender and fragrant if you take into account the subtleties listed above when cooking. For cooking even by yourself complex recipe it will take no more than 30 minutes.

Potato soup with canned pink salmon

• canned pink salmon - 0.22-0.25 kg;
• potatoes - 0.4 kg;
• carrots - 120 g;
• onions - 150 g;
• bay leaf - 2 pcs.;
• black peppercorns - 4 pcs.;
• water - 1.5 l;
• fresh parsley - 20 g;
• vegetable or butter - how much will go away;
• salt to taste.

Cooking method:

• Pour purified water into a saucepan, put it on the stove.
• Peel the potatoes, cut into one and a half centimeters cubes.
• Peel the carrots, grate coarsely.
• Peel the onion, cut into medium-sized cubes.
• Heat oil in a frying pan, put onions and carrots in it, fry until golden brown.
• When the water in the pot boils, add the potatoes. Cook for 10 minutes.
• Open the canned food, transfer the contents of the jar to a bowl. Divide the large pieces into 2 parts with a fork, remove the spinal bones. Mash the rest with a fork and place in a pot with potatoes.
• After 10 minutes add bay leaf and pepper. Season the soup to taste.
• Add carrots and onions. Cook for 3 minutes.
• Add parsley finely chopped with a knife. Let it simmer in the soup for a minute or two, then remove the pan from the heat. Insist 10-15 minutes under the lid.

The recipe for the first course of canned pink salmon with potatoes is one of the simplest, even a schoolboy can cook fish soup using it. This soup is often called student soup.

Canned pink salmon soup with rice

• canned pink salmon - 0.45–0.5 kg;
• water - 1.5 l;
• potatoes - 0.25 kg;
• carrots - 0.2 kg;
• rice - 80 g;
• vegetable oil - how much will it take;
• salt, spices - to taste.

Cooking method:

• Rinse the rice until clean. Place in a saucepan. Pour in filtered water, put on fire.
• Peel and cut the potatoes into small cubes. When the water in the rice pot boils, add the potatoes, spices, and salt to it.
• Put the canned food in a bowl, mash with a fork. Place in the pot 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
• During this time, peel, finely grate and fry the carrots in oil. Put in soup.
• Cook for another 5 minutes, remove from heat. Hold it covered for 10 minutes to infuse the soup, and invite the household to the table.

Soup according to this recipe can be prepared in a multicooker using the Soup program. In this case, carrots must be sautéed separately or added to the multicooker bowl without sautéing along with canned food. It is advisable to infuse the dish in the heating mode.

Millet soup with canned pink salmon

• potatoes - 0.5 kg;
• carrots - 100 g;
• white onions - 100 g;
• polished millet - 100 g;
• butter - 50 g;
• water - 2 l;
• greens, salt, spices - to taste.

Cooking method:

• Remove the canned food from the jar. Divide the pink salmon pieces into medium-sized slices while removing the large bones.
• Rinse the millet thoroughly.
• Peel and cut the potatoes into small cubes.
• Peel the onions and carrots. Grate the carrots, finely chop the onion.
• Melt the butter in a skillet. Send onions and carrots to it, fry them until soft.
• Boil water in a saucepan, put millet and potatoes in it. Cook for 10 minutes.
• Add the canned food along with the juice from the jar. Salt the soup. Season.
• After 5 minutes, add carrots and onions, stir. Cook for another 5 minutes.

When serving the soup to the table, sprinkle it with chopped herbs, make sure that the pieces of pink salmon are evenly distributed on the plates.

Creamy canned pink salmon soup with melted cheese

• canned pink salmon - 0.25 kg;
• potatoes - 0.3 kg;
• carrots - 100 g;
• onions - 75 g;
• pine nuts - 50 g;
• processed cheese - 0.2 kg;
• fresh dill - 50 g;
• water - 1 l;
• butter - 40 g;
• salt, pepper - to taste.

Cooking method:

• IN butter fry finely chopped onion and finely chopped carrots until soft.
• Cut the processed cheese into medium-sized slices.
• Peel the potatoes and cut them into small cubes.
• Lightly fry in a dry skillet pine nuts... Toss with vegetable stir-fry.
• Chop the dill finely with a knife.
• Remove the pink salmon from the jar. Divide into medium chunks, removing large bones.
• Boil water, add potatoes.
• When the water boils again, add salt and pepper, cook for 10 minutes.
• Add grilled vegetables and nuts, bring to a boil again.
• Enter the processed cheese. Cook the soup, stirring occasionally, until the cheese is completely dissolved.
• Put pink salmon in the soup. Cook for 3-4 minutes.
• Add dill, keep on fire for another minute, remove from heat.

Before serving this soup to the table, let it brew under the lid for 15 minutes. The dish turns out to be tender and tasty, has a pleasant creamy taste, saturates well. You will not be ashamed to feed your guests with this simple dish.

Canned pink salmon soup is nourishing and healthy, while it does not have a high energy value... Among the many recipes for this dish, food lovers, dieters and fasting Christians will find suitable options. The advantages of the soup also include the simplicity and speed of its preparation, the absence of the need to purchase expensive products.