How to make canned fish soup? How to cook soup? How to cook soup from canned food. Canned fish soups Canned fish soup recipe

Many people love fish soups, but not everyone likes messing around with fresh fish. It is in this case that canned fish can come to the rescue, allowing not only to significantly save cooking time, but also making it possible to eliminate the preliminary process of preparing fish. Canned fish soups are quick and easy to prepare. To prepare them, you can use any canned fish from any fish, both in oil and in its own juice.

Soups made from canned fish can be different: from the simplest, where a minimum amount of ingredients is used, to complex variations such as solyanka, borscht or rassolnik (by the way, experienced cooks advise adding smoked canned fish to the latter). In addition to the solid contents of the can, add the juice in which the fish was stored to the soup. This way your canned fish soups will have a richer fishy taste.

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

Even teenagers can prepare simple soups from canned fish; help them a little, and gradually children will become your real helpers in the kitchen.

Potato soup with sprat in tomato

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

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

Canned fish soup with rice

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

Preparation:
Cut the potatoes into cubes. Pour into boiling water, add washed rice, reduce heat and cook covered until tender. Cut the onion into pieces, carrots into cubes and fry in a frying pan with heated vegetable oil until soft. When the potatoes and rice are almost ready, add the fried vegetables. Open a can of canned fish, mash the fish a little with a fork and add it to the pan with the soup, stir. Cook the soup for 5-7 minutes and add the bay leaf at the end. Turn off the stove and let the soup sit for 10 minutes. Serve to the table, sprinkled with chopped herbs and ground black pepper.

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

Preparation:
Cut the potatoes into cubes and cook them in boiling water for 10 minutes. Cut the onion into small cubes, grate the carrots on a coarse grater and fry in a preheated frying pan with vegetable oil over medium heat, stirring for 2-4 minutes. Place canned fish along with liquid in a saucepan with potatoes, add canned peas, 3-4 tbsp. liquid from a can of peas and fried onions and carrots. Season with salt and pepper to taste, add bay leaf and peppercorns. When the soup boils, reduce the heat and simmer for about 5-7 minutes. Add chopped herbs to the finished dish to taste.

Fish soup-puree “Tender”

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

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

Millet soup from canned fish

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

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

Borscht with sprats in tomato sauce, beans and mushrooms

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

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

Solyanka with cabbage, mushrooms and canned fish

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

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

Canned fish soup with vermicelli

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

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

Canned fish soup with buckwheat

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

Preparation:
Place peeled and diced potatoes into boiling water. Add buckwheat to potatoes and cook over medium heat at low boil. Finely chop the onion and grate the carrots. First fry the onion, then the carrots in vegetable oil until golden brown. Place the fried vegetables in a saucepan with soup and simmer over low heat for 10 minutes. Add canned fish. Salt and pepper to taste, add bay leaf. If desired, add a couple more crushed garlic cloves. Remove the soup from the heat and let it sit for a few minutes with the lid closed.

Bean soup with canned fish

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

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

Fish soup with barley and pumpkin

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

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

Pea soup with canned fish

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

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

Vegetable soup with canned fish

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

Preparation:
Place leeks, cut into rings, zucchini and bell peppers, cut into cubes, into a frying pan with heated vegetable oil and simmer over high heat. Add wine and heat for 2 minutes over high heat. Then place in a saucepan, add mackerel and boiling water, salt and pepper to taste. Cook the soup for 10-15 minutes. About 5 minutes before readiness, add some of the chopped herbs, and serve the other part with the finished soup.

Cold canned fish soup

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

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

Cheese soup

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

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

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

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

Canned pink salmon contains few calories, so soup prepared from it is considered a dietary dish. 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 aromatic.

List of ingredients:

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

Cooking steps.

Peeled potatoes are cut into cubes, placed in a pan of water and boiled after boiling over low heat.
Fry the diced onion in oil until golden, then add the grated carrots and fry for another 3 minutes.
Add tomato paste to the frying dish, mix and cook under the lid for another 3-4 minutes.
The fish pieces are removed from the jar and the backbone is removed. Pieces that are too large are separated with a fork.
Add pink salmon, the contents of the frying pan, bay leaf, salt and pepper to the half-cooked potatoes.
Cook the soup covered for another 7 minutes.

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

With sprat in tomato sauce

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

Compound:

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

Cooking steps:

The millet is washed three times, poured into boiling water and cooked for 10 minutes, after removing the foam.
Finely chopped onion is fried in boiling oil until transparent.
Add carrots cut into strips to the onion and fry for a couple more minutes until they turn golden.
Divide the tomato into small pieces, put it in a roaster and simmer all together for 7 minutes.
To the cooked millet add potatoes cut into cubes, salt and peppercorns.
After 15 minutes, put the contents of the frying pan and the sprat from the jar into the pan along with the liquid.
After boiling, cook the soup for another 3 minutes.

Rich soup made from canned saury

Saury, a fatty sea fish, is ideal for preparing a delicious, nutritious soup. The recipe will be useful for modern women who do not want to spend a lot of time cooking.

Soup is included in the category of “quickly” dishes.

You will need:

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

Cooking technology.

The potatoes are cut into cubes, filled with cold water and placed on the stove.
As soon as the water boils, add the washed millet.
Chopped onions and carrots are fried in heated oil and placed in a pan with potatoes and millet.
20 minutes after the water boils, add saury. First knead it with a fork.
Finally, add bay leaf, pepper and salt to the pan. Cook the soup over low heat for another 4 minutes.
Before serving, the dish is infused in a closed pan for a quarter of an hour.

With rice

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

Required components:

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

Cooking process.

Carrots are cut into half circles, potatoes into slices.
The whole potato and peeled onion are placed in a pan with cold water.
Carrots are fried in oil and added to the vegetables after the water boils.
After 5 minutes, pour the washed cereal into the pan.
The soup is salted and seasoned.
Cook the dish covered for another 10 minutes and then add the sardines.
Let the soup simmer for another 3 minutes and turn off the stove.
The dish is served when it has steeped for 15 minutes.

In a slow cooker

Kitchen appliances help you prepare a tasty, aromatic and very beautiful dish.

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

Required:

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

Step by step recipe.

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

Hearty sardine soup in oil

A dish cooked according to this recipe turns out 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 vegetable oil;
70 g small noodles or “shells”;
salt;
spices to your taste.

Cooking technology.

Peeled potatoes are cut into strips.
Pour cold water into the pan, put the potatoes in it and place it on the burner that is on.
Finely chop the carrots and onions, then fry in a spoon of oil until a pleasant golden hue.

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

Cooking stages.

The pearl barley is prepared in advance by soaking it in cold water for at least 3 hours.
Potatoes are cut into cubes.
Sliced potatoes and swollen cereals are placed into boiling water.
First, chopped onions are fried in oil, then grated carrots and then finely chopped cucumbers.
After 15 minutes, the frying is added to the pan.
After another 3 minutes, add canned fish, tomato paste, crushed garlic and zest from half a lemon.
After 3 minutes, the soup is salted, supplemented with spices and removed from the stove.

Soup based on canned fish is served hot immediately after preparation. This dish cannot be stored for a long time, so it is better to cook it for one time and not reheat it. An ideal addition to fish soup would be croutons, crackers, onion crackers, fresh herbs and sour cream.

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

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

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

How to make canned fish soup - 15 varieties

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

Ingredients:

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

Preparation:

Fry the onion in oil. Bring water to boil. At this time, cut the peeled potatoes into small cubes. After boiling, add diced potatoes and fry to the 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 can. Do not take crumpled, swollen, or scratched cans. Such damage indicates improper transportation of the product. If a tin can has been thrown, there is a high probability that its contents have lost their shape. If the seal is broken, eating canned food becomes completely hazardous to health.

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

Ingredients:

Carrots - 1 pc.,
Potato tubers - 3 pcs.,
Canned sardine in oil - 1 can,
Onions - 1 pc.,
Parsley root - 1 teaspoon,
Pepper, salt, seasonings, herbs - to taste.

Preparation:

Chop the vegetables. Choose the shape of the pieces according to your preference, but cut the potatoes large enough. Place vegetables, fish, and spices in the multicooker bowl. Fill with hot water. Don't forget to add salt. Set the “soup” or “stew” mode for 45 minutes. Don't worry that the fish will boil over - the multicooker will not allow this. Before serving, sprinkle with chopped herbs.

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,
Potatoes - 200 gr.,
Carrots - 1 piece,
Onions - 1 pc.,
Rice - 2-3 tablespoons,
Juice of half a lemon
Vegetable oil,
Bay leaf,
Salt, pepper - to taste.

Preparation:

Peel the potatoes, cut into small cubes. Peel the onion and cut into cubes. We also peel and chop the carrots. Mash the fish in the can with a fork. To boil water. Add salt. Add rice. After 5 minutes, add potatoes. At this time, fry the onions and carrots in vegetable oil. As soon as the potatoes are ready, add the frying. Stir, add pepper, bay leaf and let simmer for 2 minutes. Before serving, add a little lemon juice to the plate.

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

Perfect for lunch. Inexpensive, original and tasty.

Ingredients:

Fish in its own juice (canned) - 1 can,
Green peas (canned) - 1 can,
Potatoes - 250 gr.,
Carrot - 1 pc.,
Onions - 1 pc.,
Vegetable (or butter) oil for frying,
Bay leaf, salt, pepper, herbs - to taste.

Give preference to canned goods 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.

Preparation:

Peel the potatoes, wash and cut into cubes. Boil water, add chopped potatoes. Cook for about 10 minutes. Peel the onion, wash and cut into cubes. Also peel, wash and cut the carrots into strips. Heat oil in a saucepan. Place chopped onions and carrots there. Fry for 3-5 minutes, remembering to stir. Open cans of canned food. Place the fish (along with the sauce), peas (with three tablespoons of liquid from under the peas) and fry into the pan. Add salt and pepper to taste. Add a couple of bay leaves. Sprinkle with herbs in a plate.

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 strengthen the immune system. The 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.

Preparation:

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

The egg can be finely chopped in a cup very quickly. To do this, place a peeled egg in a cup. Using a small knife inside the cup, randomly chop the egg. Due to this. Because the process takes place in a limited space of the dish, the egg does not crumble and crumbles very quickly.

The process of preparing such a soup will delight the hostess with its simplicity and minimum of dirty dishes. And your household 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.

Preparation:

Peel the onions and carrots. Grind vegetables in a food processor. Place the pan on low heat and pour in the frying oil. Add onions and carrots to the oil. Fry the vegetables directly in the saucepan, remembering to stir. At this time, peel and cut the potatoes. Opening canned food. Grind the fish into manageable pieces. We wash the millet. Pour hot water into the pan and pour in the potatoes and millet. Add salt and spices. After boiling, cook for 15 minutes. Then add fish, juice from canned food, spices (you can use adjika), and herbs. Let it boil and sit covered 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 and expand the breadth of your gastronomic preferences.

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.

Preparation:

Chop vegetables and mushrooms. Boil water. Throw potatoes, carrots, salt and pepper into boiling water. Let it cook for 20 minutes. Meanwhile, fry the onions and mushrooms in oil. Then add frying and vermicelli to the vegetables in the pan. 2 minutes before the vermicelli is ready, add fish and herbs. When serving, add two slices of lemon to the plate.

For a different taste, try replacing champignons with oyster mushrooms in this recipe.

Of course, the recipe for this soup is not even close to the recipe for fish solyanka. But the taste is surprisingly similar!

To make it more similar to 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 jar,
Garlic - 2 cloves,
Chopped tomatoes in their own juice (canned) - 1 can,
Oil,
Salt, pepper, spices - to taste,
Lemon or pickle - optional.

Preparation:

We cut vegetables. Boil water. Throw rice, salt and pepper into boiling water. Let it 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, you can add a little brine or a slice of lemon to make it similar to solyanka.

If you freeze fresh herbs in the summer, you can enjoy their 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 captivates 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,
Onions - 2 heads,
Processed cheese - 1 pc.,
Rice - 2 tablespoons.

Preparation:

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

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

Ingredients:

Canned fish in its own juice - 1 can,
Sea kale salad - 200 g.,
Golden rice - 3 spoons,
Potato tubers - 3 pcs.,
Carrots - 1 pc.,
Onion - 1 head,
Vegetable oil for frying,
Bay leaf, salt, herbs - to taste.

Preparation:

Boil water. Add rice to boiling water. Grate the carrots. Chop the onion. Cut the potatoes into cubes and place in boiling water with the rice. Chop the onions and carrots and sauté in vegetable oil for a couple of minutes. While stirring, add the roast, canned food and seaweed to the pan. Put bay leaf, salt, add herbs. Cook until the potatoes are ready.

The name of the soup takes us back to the student days, when, to save time and money, lunches were prepared from canned food. This version of the soup is also perfect for cooking in the country.

Ingredients:

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

Preparation:

Grate or cut into strips carrots, celery, parsnips, potatoes, bell peppers. To boil water. Place potatoes and pre-washed rice in 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 of Russian cuisine. Each housewife has her own, time-tested recipe for borscht. Cooking borscht with sprat instead of meat is a great way to diversify your home menu.

Ingredients:

Sprat in tomato (canned) - 1 can
Cabbage - 350 g.,
Carrots - 2 pcs.,
Beetroot - 400 g.,
Potato tubers - 4 pcs.,
Bell pepper - 1 pc.,
Table vinegar - 1 teaspoon,
frying oil,
Salt, pepper, herbs - to taste.

Preparation:

Cut the beets into strips and simmer with vinegar separately from all other vegetables for 15 minutes. This will help preserve its bright, rich color in the finished dish.

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

To boil water. Add potatoes, sprat and cabbage to it. Salt and add frying. Cook for 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 the original recipe it is cooked with dried white beans.

You can use canned beans. The sauce made from these beans will add a special spicy note to the entire dish.

Ingredients:

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

Preparation:

Cover the beans with cold water and leave overnight. Before preparing the soup, drain the beans, rinse them, add cold water and cook covered 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.

Break canned food into small, boneless pieces. Add to the pan. Cook for another 5 minutes. Finely chop the greens and throw them into the pan. Turn off the gas. Let it brew under the lid. Can be served 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:

Chum salmon in ss (canned) - 1 jar,
Eggs - 1 pc.,
Semolina - 1 tbsp,
Onion - 1 head,
Carrot - 1 pc.,
Potatoes - 4 pcs.,
frying oil,
Dill - half a bunch,
Salt, pepper, Provençal herbs - to taste.

Preparation:

Boil water. Add chopped potatoes of your choice to boiling water. Add salt and cook for about 20 minutes. Grate the carrots. Chop the onion. Sauté onions and carrots in oil. While stirring, add the roast, canned food and seaweed to the pan. Put bay leaf, salt, add herbs. Cook until the potatoes are ready.

At this time, remove the bones from the fish, mash the flesh with a fork, beat in the egg, add semolina and Provençal herbs. To stir thoroughly. Form the minced fish into nut-sized balls.

Transfer the roast to the potatoes and cook for another 5 minutes. Place the meatballs in the pan and cook until done. Serve with dill.

This soup consists of affordable and simple ingredients, but it turns out very satisfying, delicious and aromatic!

Ingredients:

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

Preparation:

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

To boil water. Place potato cubes in it, add 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.

A pleasant-tasting, light soup is made from canned fish with fresh tomatoes.

Necessary:

How to cook canned fish at home

Preparing homemade canned food is a rather labor-intensive and time-consuming process. However, after trying the finished dish, you can be sure that the result is worth all the effort.

1 can of saury in oil;
1 onion;
1 small carrot;
1 parsley root;
2 small tomatoes;
2 potatoes;
2 tbsp. spoons of rice;
parsley;
salt to taste;
1 teaspoon butter;
1.5 liters of water.

How to cook:

Cut the carrots and parsley into thin strips or pass through a coarse grater, finely chop the onions, divide each potato into several parts, and cut the tomatoes into small cubes.

Place a saucepan of water over medium heat, bring to a boil and add all the vegetables except tomatoes. Rinse the rice and add it to the pot of soup, salt the dish to taste.

Melt the butter over low heat and lightly simmer the tomatoes in it. Place them in the pan when the grains and other vegetables are ready. After a few minutes, add mashed canned food and chopped parsley to the soup, turn off the heat and leave the dish to steep under the lid for 10 minutes. Serve the finished canned fish soup with sour cream and white bread.

Canned tuna soup

Original hearty soup.

Necessary:
1 can of canned tuna;
1 tbsp. spoon of tomato puree;
1 pickled cucumber;
1 tbsp. a spoonful of canned green peas;
1 parsley root;
2 pieces of potatoes;
1.5 liters of water;
1 bunch of fresh dill;
2 tbsp. spoon of vegetable oil.

How to cook:

Heat vegetable oil in a frying pan and fry the onion with tomato puree.

Finely chop the pickled cucumber, cut the potatoes into cubes, and pass the parsley through a coarse grater.

Boil water and put potatoes with parsley in it, after 15 minutes add fried tomato and onion, cucumber, green peas and canned food, salt the soup to your taste. Keep the soup on low heat for another 10 minutes, then season it with dill and serve.

Canned pink salmon soup

A nutritious and tasty soup is made from pink salmon.

Necessary:
1 can of canned food;
2 tbsp. spoons of rice;
3 pieces of potatoes;
1 piece of onion;
1 piece of carrot;
1 bay leaf;
2 black peppercorns;
1.2 liters of water;
dill greens;
parsley;
salt to taste.

How to cook:

Open the canned pink salmon and drain the liquid from it into a separate container, cut the fish into several pieces.

Grate the carrots on a coarse grater, finely chop the onion, cut the potatoes into small cubes.

Pour the fish broth into a saucepan of water and place it over medium heat.

Bring the liquid to a boil, add salt, then add the washed rice and cook for 10 minutes.

Simmer the dish over low heat for 5-7 minutes, then pour into plates and serve with white bread croutons and sour cream.

And another recipe for fish soup:
Bon appetit!

A thrifty housewife always has a jar of canned fish in the bins of her refrigerator, from which she can whip up a simple and tasty soup. The treasured jar has helped me out more than once, and over time I have collected a good selection of recipes for every taste. The fish first course in our family was once called students' soup, remembering how in distant student times it was a signature dish, thanks to its excellent taste and cheapness. Then the dish was renamed dacha soup, since they began to cook it in the summer season at the dacha. Now it can already be called nostalgic, because when we cook it, we remember our youth.

What canned food is best to make soup from? Use popular jars of saury, mackerel, tuna, ivashi, and sprat in tomato. A more refined first course will be made from red varieties of fish - salmon, salmon, pink salmon. They will also make the most canned food.

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

Canned saury fish soup - recipe step by step

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

You will need:

Saira in oil – 2 jars.
Bulb.
Carrot.
Potatoes – 2 tubers.
Sunflower oil, salt, bay leaf, pepper (ground and peppercorns).
Water – 3 liters.

Step by step recipe:

Chop the onion into cubes.

Rub the carrots with large shavings.

Sauté in oil until beautifully browned. Place the onions first, then when they become translucent, add the carrots.

If you have a thick-bottomed cauldron-type pan, then you can fry vegetables directly in it.

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

Let it boil, add the potato slices. Cook for 10 minutes.

Throw a bay leaf into the soup, add salt, but only a little, since canned food also contains spice. Cook with a quiet gurgling sound, at the lowest heat setting.

Taste the potatoes to see if they are done. If it is almost ready, open the canned food and place it in a saucepan. At the same time, season with pepper. Assess the size of the pieces in the jar; if you think they are too large, divide them, but do not chop them too much.

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

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

Sprat soup in tomato sauce with millet

Sprat in tomato has always been a hit among canned fish soups. The dish is guaranteed to be satisfying and amazingly tasty, which even the “fussy” people admit. I give a recipe for cooking with millet, which can be excluded from the ingredients.

Take:

Water – 2 liters.
Sprat in tomato – jar (240 g).
Potatoes - a couple of tubers.
Millet (cereals) – 80 gr.
Carrot.
Tomato.
Onion.
Peppercorns, bay leaves, salt.

How to cook:

Rinse the millet thoroughly, changing the water several times.
Boil water, add cereal. Cook for 10 minutes, no more.
At the same time, chop the onion and fry until slightly translucent. Place shredded carrots into the pan.
Next add the diced tomato. Simmer the soup dressing for 5-7 minutes.
Cut the potato tubers into strips and place them in a pan with boiling millet. Immediately add salt and spices.
When you think the potatoes are ready, add the sprat along with the marinade.
Stir the dish, cook for a couple of minutes. Let it boil vigorously and turn off the burner. It is advisable to let the dish brew, it will be more aromatic and richer.

Video recipe: canned tuna soup

Fish soup from canned sardines in oil with vermicelli

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

Required:

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

Preparation:

Boil water, add the cut potatoes into strips. After the contents of the pan boil, reduce the heat. Cook for 10 minutes.
Chop the root vegetables, fry, placing them one by one in a frying pan.
Divide into pieces and mash the sardines a little with a fork. Select the bones (vertebral ridges).
Pour vermicelli into the pan and add salt. Continue cooking until the pasta is ready. Keep in mind that vermicelli becomes very soft even after cooking, so cook it until al dente (almost ready, slightly hard).
Add sardines to the soup, fry them, add spices.
Cook for 2-4 minutes. Turn off the gas, cover with a lid, and leave the dish for an additional 10 minutes to infuse.

How to make canned fish soup with potatoes and rice

A very tasty first course with a variety of seasonings. It cooks quickly and is eaten just as quickly. Any canned food is suitable, but in oil: saury, tuna, ivashi, mackerel.

Required:

Water – 3 liters.
Canned food - 2 cans.
Rice – 2 large spoons.
Tomato.
Potatoes – 3-4 pcs.
Carrot.
Onion.
Celery – 2 stalks.
Bell pepper.
Parsnips (if you can find them).
Parsley, dill, coriander, fish seasonings, bay leaf, green onions.

How to cook:

Boil water, add washed rice and potato strips.
Wait until the next boil, add onion cubes, coarsely grated carrots and parsnips into the pan. Add diced celery stalks, diced sweet peppers, and finely chopped tomatoes.
Cook over low heat for 5 minutes. Skim off the foam, season the broth with coriander, pepper, add bay leaves, and seasonings for fish.
The fish is laid last. Cook until the rice and potatoes are ready.

Classic fish soup made from canned pink salmon with rice

Canned pink salmon soup turns out appetizing and tasty. As a rule, it is cooked with a traditional set of vegetables. If you get a jar of fish in its own juice, I advise you to add more oil to the frying to make it filling.

Take:

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

How to cook:

Coarsely grate the carrots and finely chop the onions.
Cut the potatoes into large cubes.
Pour water into a saucepan and bring to a boil. Rinse the rice, add to boiling water, cook for 5-10 minutes.
Add chopped potatoes and remaining vegetables. If desired, onions and carrots can be pre-fried, but, as a rule, this is not done for delicate pink salmon soup.
Cook the stew until the rice and potatoes are cooked. Place the fish in the pan and add salt to the broth. Add chopped herbs. Let it boil vigorously and turn off the burner.

Fish soup from canned iwashi with barley

Ivasi are conventional canned food. With the same success, you can prepare a stew with saury, sardines, and tuna.

Canned fish - jar.
Potatoes – 5 tubers.
Water – 2 liters.
Carrot.
Pearl barley – 1/2 cup.
Bulb.
Bay leaf, salt, oil.

The cooking technology is in many ways similar to cooking according to all previous recipes. The only difference is in the preparation of the pearl barley.
Soak the grains, preferably long before cooking. I usually do this early in the morning if I'm cooking it for lunch. It's even better to do it in the evening.
Pour water over the cereal and let it cook. After boiling, add salt and continue cooking.
At the same time, prepare the vegetables for sautéing. Peel and cut the potato tubers.
Fry the dressing and place the potatoes in the pan.
Taste the cereal for doneness. If it is cooked and the potatoes are almost fine, put the fish in the pan. Immediately taste for salt and add seasonings.
Cook for 5-7 minutes, then turn off the burner. Do not add the soup immediately; let it sit for at least 10 minutes.

Delicious creamy fish soup with canned pink salmon

A very tender, tasty soup that can be called exquisite. Any canned red fish will do - pink salmon, salmon, salmon.

Ingredients:

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

Recipe:

Sauté the onions and carrots in a small amount of oil.
At the same time, peel the tubers and divide into strips. Place in boiling water and wait until it boils. Add salt and cook for 15 minutes.
Transfer the vegetable dressing to the pan. Mash the fish a little, dividing it into smaller fractions. Follow with vegetables.
When you think the potatoes are cooked, pour in the cream. The broth will become white and amazingly tasty. But keep in mind that the soup can quickly turn sour, so do not cook a large portion of the dish at once.
If you want to add cheese, grate it and add it to the cream. Then pour in and stir the soup well.

How to cook canned mackerel soup in a slow cooker

Modern gadgets have become reliable assistants in the kitchen. The multicooker “frees up” the hands of busy housewives, and the soup turns out no worse than with traditional cooking.

Required:

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

How to cook:

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

Video from the chef: principles of preparing canned fish soup

To help cooks who are not too confident in themselves, I found a video with a detailed explanation of the principle of preparing a delicious soup. Bon appetit!