Fish and Seafood Soup Recipes

1 hour 10 minutes

50 kcal

5/5 (1)

Canned Fish Soup - Stovetop Recipe

Kitchen tools

• pan with non-stick coating with a capacity of 3 liters;
• a frying pan with a diameter of 26 cm;
• cutting board.

You will need

In order for the soup to turn out tasty and aromatic, it is better to carefully consider the selection of ingredients for this dish.

• Opt for soup only quality canned fish , in any case, do not use pates - such an addition will make the dish completely inedible.
• Add to soup if desired more potatoes, however, only do this if your family members prefer thicker soup.

1. Peel the carrots and onions, chop them arbitrarily and send them to the pan.
   
2. Add a couple of drops sunflower oil and mix. Fry for about five minutes, until golden brown.
   
3. Separately clean and dice the potatoes, rinse them in water. Then put the ingredient in a saucepan and fill it with water.
   
4. Cook the potatoes until tender, then pour the carrot and onion frying to it.
   
5. We continue to cook the soup in a saucepan under the lid, in the meantime, open the cans of fish. We drain the juice and remove the fish bones, you can also crush the component a little with a fork.
   
6. Pour the fish into a saucepan, add pepper, Bay leaf and salt.
   
7. Cook the mass for about twenty minutes more, then turn it off and let the soup cool slightly.
   

Canned fish soup - recipe in a slow cooker

• Cooking time: from 30 to 45 minutes.
• Servings: from 12 to 14.

Kitchen tools

To cook a tender soup as quickly as possible, try to pick up ahead of time kitchen utensils and the tools you will need in the process:

• multicooker;
• cutlery (knives, forks, spoons);
• volumetric bowls (several pieces) with a capacity of 320 ml;
• kitchen scale or measuring cup;
• medium or coarse grater;
• linen or paper towels;
• cutting board.

In addition, you can use a food processor with special attachments, or a simple hand blender to cut and clean some components of the soup.

You will need

How to choose the right ingredients

The soup tastes better if you choose the right ingredients for it, so be sure to listen to some of the recommendations on this topic.

• For the implementation of the recipe are best suited canned saury natural- this fish contains a minimum of seeds and does not differ in high fat content.
• Ideally, the rice for the soup should be long-grain, can be steamed. The use of "basmati" and other exotic types of rice is also allowed.

Cooking sequence

How to diversify the standard recipe

Now that you know how to cook simple soup from canned fish, you will need some tips for improving the taste and aroma of your dish.

• Both suggested recipes can be changed: instead of rice, you can use millet or pearl barley, and instead of potatoes - Jerusalem artichoke or bell pepper.
• You can also add some extra spices to the soup. A special fish seasoning available in supermarkets is ideal.
• It turns out excellently tasty fish soup on the finished broth, and not on water - it can be prepared in advance and kept in the refrigerator for several hours.

• To prevent your soup from turning into gruel, make sure it is ready by tasting the potatoes - if it is very soft and starts to fall apart, the dish is ready.
• Stir this type of soup with care so that the fish does not grind into the puree. Use a special wooden spatula for mixing.
• Before starting to prepare the soup, be sure to wash the saucepan or multicooker bowl using special detergents. Old fat left over from other foods can spoil the taste of the dish and shorten its shelf life.

If you want to improve your own culinary level, try to continue to make delicious fish soups often, as they are very simple and almost always work out. For example, try surprisingly flavorful as well as quirky and delicious. Also, you will definitely like the delicious one, which my household considers the best of all such dishes. Try something new often and you will definitely succeed!

Canned soup on the stove - video

The video below explains in detail the complete process of preparing food and cooking a delicious canned fish soup.

Canned fish soup - very tasty and healthy dish, all members of your family will love it. What do you yourself know about such a soup? Maybe someone from your loved ones prepares it differently, using different components in the process? Share your experience and findings in the comments, let's discuss this wonderful dish together! Bon appetit and always delicious culinary experiments!

Canned fish soup is prepared very quickly and always turns out to be tasty and aromatic, even from a novice cook. Canned food does not require prolonged heat treatment, therefore it is added at the very end of cooking.

Canned pink salmon contains few calories, so the soup made from it belongs to dietary meals... 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 to be tasty and aromatic.

Ingredient List:

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

Cooking steps.

1. Peeled potatoes are cut into cubes, sent to a pot of water and boiled after boiling over minimal heat.
2. Fry the diced onion in oil until golden brown, then add the grated carrots and fry for another 3 minutes.
3. Put tomato paste in the frying, mix and cook under the lid for another 3-4 minutes.
4. Pieces of fish are removed from the jar, the ridge is removed. Too much large pieces share with a fork.
5. Pink salmon, the contents of a frying pan, bay leaves, salt and pepper are placed in a saucepan with semi-boiled potatoes.
6. The soup is cooked under the lid for another 7 minutes.

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

With sprat in tomato sauce

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

Composition:

• 240 g sprat in tomato sauce;
• 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:

1. Millet is washed three times, poured into boiling water and boiled for 10 minutes, after removing the foam.
2. Finely chopped onions are fried in boiling oil until transparent.
3. Carrots cut into strips are added to the onion and fried for a couple of minutes until they turn golden.
4. Divide the tomato into small pieces, put it in a roast and stew all together for 7 minutes.
5. Potatoes cut into cubes, salt and peppercorns are added to the preparing millet.
6. After 15 minutes, put the contents of the pan and the sprat from the jar into the pan along with the liquid.
7. After boiling, the soup is cooked for another 3 minutes.

Rich soup made from canned saury

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

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

You will need:

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

Cooking technology.

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

With rice

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

Required components:

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

Cooking process.

1. Cut carrots into semicircles, potatoes into slices.
2. Place the whole potato and peeled onion in a saucepan of cold water.
3. Carrots are fried in oil and added to vegetables after the water boils.
4. After 5 minutes, the washed cereal is poured into the pan.
5. The soup is salted and seasoned.
6. The dish is cooked under the lid for another 10 minutes, and then the sardines are added.
7. The soup is allowed to simmer for another 3 minutes and the stove is turned off.
8. The dish is served when it is infused for 15 minutes.

In a multicooker

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

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

Would need:

• 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 of rice;
• 15 g green onion feathers;
• 30 ml of sunflower oil;
• salt.

Step by step recipe.

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

Hearty sardine soup in oil

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

Grocery list:

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

Cooking technology.

1. Cut the peeled potatoes into strips.
2. Cold water is poured into a saucepan, potatoes are dipped into it and placed on the included burner.
3. Finely chop the carrots and onions, then fry in a spoonful of oil until a pleasant golden hue.
You will need:

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

Cooking steps.

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

Canned fish soup is served hot immediately after preparation. Such a dish is not subject long-term storage, so it is better to cook it at one time and not expose it to heating. Croutons, croutons, onion crackers, fresh herbs and sour cream.

Not every housewife has a lot of time to prepare delicious culinary delights. In this case, canned fish become a lifesaver. Canned fish soups are very easy to prepare. You don't need to have any culinary skills to do this. Canned food - available product, which goes well with many vegetables, spices and various broths.

General principles

Various soups are prepared from canned fish: from the classic with the addition of potatoes and rice, to the most multicomponent - pickle and cabbage soup. Tinned fish are sold ready-made - they can be eaten right away. No additional heat treatment is required. Add such a product at the end of cooking so that it does not boil over.

If the question arose of how to make canned soup, then you need to understand that this product already contains a lot of spices and salt. Therefore, at the beginning of cooking, the soup is not salted, if required - this is already done at the end.

Before deciding which soup is best to make, you need to decide on canned fish. When choosing a product, you need to pay attention to its expiration date. Then you need to look at the marking. It is usually squeezed out from the inside of the jar; on palpation, the numbers are convex, embossed. For falsified markings, the numbers are embossed from the outside into the walls of the jar, and sometimes they are simply painted with indelible paint.

The container must not be damaged. But minor damage in transit is allowed.

Classic version

Every housewife should know how to cook canned fish soup, because it is the basis of any dinner. Soups should be included in your diet every day. Tasty dish doesn't have to be exotic. From canned food the soup turns out to be uncomplicated, but it tastes great:

• fish in oil or its own juice;
• three potatoes;
• a handful of rice;
• carrots, onions;
• lavrushka, herbs, oil, pepper, salt.

Peel the potatoes, cut them into small cubes and put them in boiling water. Add some rice. Peel the carrots and onions, rub the carrots, and cut the onion into rings. Together, the vegetables are fried until golden brown. After twenty minutes of cooking, add vegetable fry, bay leaf, pepper, salt to the potatoes, boil for ten minutes. The contents of the canned food are added along with the liquid. Chopped greens follow. Everyone boils for three minutes and turns off the fire. The soup is then completely ready for use.

Many even call this soup canned fish soup. The recipe allows you to use any fish, but saury is best.

Pickle with pearl barley

V classic pickle there is no fish, but you can make a delicious fish soup with barley, the recipe of which is striking in its simplicity. For this dish, it is better to take canned salmon. It will turn out bright and tasty! Pearl barley pre-soaked for three hours in cold water. The products you need to prepare are the following:

• a can of salmon;
• three potatoes;
• two pickled cucumbers;
• onion, carrot;
• two handfuls of pearl barley;
• tomato paste, garlic, lemon peel.

Boil the chopped potatoes together with pre-soaked pearl barley. Grate the carrots, cut the onions into half rings, and finely chop the cucumbers. Fry these vegetables in oil for 2-3 minutes and put them in a saucepan when the potatoes become soft. Then they add salmon, tomato paste, chopped garlic and fresh lemon zest... Cook for 3-4 minutes and remove from the stove. If you can't find salmon, you can make soup from canned mackerel fish. Usually served with fresh herbs.

If you like a more sour version of the soup, then you need to double the amount of added cucumbers.

Cheese and fish soup

For some, the combination of fish and cheese may seem strange, but in fact, the soup turns out to be unique and delicious! In addition, it is nutritious and dietary. It is best to buy soft cheese. From the ingredients you will need:

• can of canned food;
• two processed cheese;
• four potatoes;
• carrot, onion;
• spices, herbs.

Chopped onions with carrots are fried on vegetable oil... The potatoes are boiled in water. The fry is added to a saucepan when the water boils, boil for ten minutes and spread the cheese. Stir the contents of the pan, wait for the cheese curds to dissolve. Five minutes before the end of cooking, add the selected canned food and spices to taste. Greens are also at the discretion of the cook. Serve hot. If you like the garlic flavor, you can add a few cloves to the pan before turning off the stove by passing them through a press.

This creamy soup recipe can be called a basic one. Serve with chunks of ingredients, or grind everything in a blender. Other ingredients are added to the basic set of products, if desired. Processed cheese you can take not just creamy ones, but with different tastes - with ham, mushrooms, garlic and herbs. Now in the store you can find a large selection of this product.

With sprat in tomato sauce

Highly quick recipe"hastily". It is prepared from just two cans of sprat, half a glass of rice, four potatoes and classic vegetables for frying - carrots and onions. Bay leaves and salt are added to taste.

The rice is brought to a boil and cooked for fifteen minutes. After that, add chopped potatoes with your favorite spices and cook the same amount. During this time, you can start cooking traditional frying. It is added to the potato when it becomes soft. At the end of cooking, add sprat and salt. Leave under the lid on fire for a few more minutes. Greens are added to each plate separately.

If someone is embarrassed by the presence of sprat in the composition, it is worth trying such a simple soup at least once - it really turns out to be delicious and very rich. If you like this simple recipe, then next time you should cook more interesting dish- bean borscht with mushrooms. This will require:

• sprat bank;
• a handful of dried mushrooms;
• a glass of beans;
• a pound of cabbage;
• three beets, potatoes;
• carrots, onions;
• tomato paste, oil, flour, lavrushka, pepper, salt.

Beans and mushrooms are soaked for 1.5-2 hours in cold water, then boiled together until half cooked. Frying is made from chopped beets, carrots, onions and parsley root. Then tomato paste with flour is added to it, diluted with broth and boiled. After that, they are sent to a saucepan along with potatoes and chopped cabbage, boiled until vegetables are soft. At the end of cooking, it is the turn of the sprat. After boiling again, the borscht is ready to eat.

Canned Oatmeal

An interesting version of the soup is prepared with the addition of any fish, but it should not be in oil, but in tomato sauce. Thanks to tomatoes, the broth turns out to be bright, and its aroma is more intense. For cooking, you need to take:

• canned food with tomato;
• four potatoes;
• two tablespoons of oatmeal;
• bulb;
• parsley, dill, salt.

Peel and cut the potatoes into cubes, boil with the oatmeal for fifteen minutes. The onion is peeled, cut into thin half rings, fresh herbs are chopped finely enough. Then, canned fish is added to the soft potatoes, salted to taste and cooked under the lid for another 2-3 minutes.

Serve with a little onion and fresh herbs on each plate separately. Sprinkle with ground pepper if desired. You can add chopped fresh garlic for flavor, many housewives replace it with a dried version.

Culinary secrets

Each housewife with experience acquires new skills and her own tricks when preparing certain dishes. In the case of fish soups, you can follow the general recommendations.:

Each recipe is good in its own way. Someone prefers more exotic combinations of products, while someone gets pleasure from unpretentious, but very aromatic classic combinations of fish and vegetables. In general, everyone decides for himself which recipe to resort to. In any case, canned fish will help out pretty well when you need to quickly prepare the first course.

Attention, only TODAY!

Canned fish soup - easily digestible, easy to prepare and a budget option 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, sunflower oil.

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

Add canned food at the very end of the soup preparation before turning off the pot 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 cooking time and will be delicious guaranteed.

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. Put the water to boil. At this time, cut the peeled potatoes into small cubes. After boiling, put diced potatoes in the water and fry. Do not forget to add the bay leaf, salt and pepper. Add saury a minute before the potatoes are ready. Sprinkle with herbs before serving.

When choosing canned food, pay attention to the integrity of the can. Do not pick up wrinkled, bloated, scratched cans. Such damage indicates improper transportation of the product. If a tin can was thrown, it is highly likely that its contents have lost their shape. If the tightness is broken, eating canned food becomes dangerous to health.

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

Ingredients:

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

Preparation:

We cut vegetables. Choose the shape of the pieces according to your preference, but cut the potatoes coarsely enough. Put vegetables, fish, spices into the multicooker bowl. Fill with hot water. Don't forget to add salt. We set the mode "soup" or "stewing" for 45 minutes. Don't worry about the fish boiling over - the multicooker will not allow this. Sprinkle with chopped herbs before serving.

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

Ingredients:

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

Preparation:

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

Use a slider grater to speed up the process of slicing vegetables. After such grinding, the vegetables take the form of thin strips, which speeds up the cooking process.

Perfect for lunch. Inexpensive, original and tasty.

Ingredients:

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

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

Preparation:

Peel, wash and dice the potatoes. Boil water, add chopped potatoes. Cook for about 10 minutes. Peel the onion, wash and cut into cubes. Peel, wash and cut the carrots into strips. Heat oil in a saucepan. Put chopped onions and carrots there. Fry for 3-5 minutes, not forgetting to stir. Open jars of canned food. Put the fish (along with the sauce), peas (with three tablespoons of pea liquid) in a saucepan and fry. Season with salt and pepper to taste. Add a couple of lavrushka leaves. Sprinkle with herbs in a plate.

Canned salmon soup isn't cheap. But it is very healthy thanks to the saturated omega-3 fatty acids found in salmon. This soup has an anti-inflammatory effect and helps to strengthen the immune system. Unusual tomato-fish taste cannot leave you indifferent.

Ingredients:

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

Preparation:

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

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

The process of making such a soup will delight the hostess with its simple and minimum of dirty dishes. And the household will appreciate the taste!

Ingredients:

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

Preparation:

Peel the onions and carrots. Grind vegetables in a food processor. Put a saucepan on low heat, pour oil for frying into it. Pour onions and carrots into the oil. Fry vegetables right in a saucepan, not forgetting to stir. At this time, we clean and cut the potatoes. We open canned food. Grind the fish into convenient pieces. We wash the millet. Pour into the pan hot water and pour the potatoes with millet. Add salt and spices. After boiling, cook for 15 minutes. Then add fish, canned juice, spices (adjika can be used), herbs. Let it boil and brew under the lid for a couple of minutes.

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

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

Ingredients:

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

Preparation:

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

For a variety of tastes, try substituting oyster mushrooms for mushrooms in this recipe.

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

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

Ingredients:

• Pink salmon (canned) - 240 g,
• Round grain rice - 100 g,
• Bow - 1 head,
• Olives (canned) - 1 can,
• Garlic - 2 prongs
• Chopped tomatoes in their own juice (canned) - 1 can,
• Butter,
• Salt, pepper, spices - to taste,
• Lemon or pickle - optional.

Preparation:

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

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

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

Ingredients:

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

Preparation:

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

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

Ingredients:

• Canned fish in its own juice - 1 can,
• Seaweed salad - 200 g,
• Golden rice - 3 tablespoons,
• Potato tubers - 3 pcs.,
• Carrots -1 pc.,
• Bow - 1 head,
• Vegetable oil for frying,
• Bay leaves, salt, herbs - to taste.

Preparation:

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

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

Ingredients:

• Saury (canned) - 2 cans,
• Potato tubers - 3-4 pcs.,
• Rice - 2 tbsp. spoons,
• Tomatoes - 2 pcs.,
• Onions - 1 head,
• Parsnip - 1 pc.,
• Celery - 3 cuttings,
• Bulgarian 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. Put potatoes and pre-washed rice into the water. Boil. After boiling, add all the remaining vegetables to the water. After boiling, cook for 5 minutes. Add chopped tomatoes, fish, bay leaves, spices, salt. Boil for a few more minutes. Add fresh herbs before switching off.

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

Ingredients:

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

Preparation:

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

Chop onions, carrots, peppers, potatoes, cabbage. Saute 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. Season with salt and stir-fry. Cook for 10 minutes. Add spices, herbs and beets before turning off the pan. Let it brew for half an hour.

Incredible delicious recipe fish soup with beans. V original recipe cooked with dried white beans.

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

Ingredients:

• White beans - 1 glass
• Potato tubers - 3 pcs.,
• Carrots - 1 pc.,
• Bow - 1 head,
• Mackerel (canned) -1 can,
• Salt, pepper, herbs - to taste,
• Croutons - for serving as desired.

Preparation:

Pour the beans with cold water and leave overnight. Before preparing the soup, drain the beans, rinse, add cold water and cook, covered, until soft (about an hour). Chop potatoes, carrots and onions. Add to boiled beans. Cook all together for 10-15 minutes until the potatoes are cooked.

Disassemble the canned food into small boneless pieces. Add to the pan. Cook for another 5 minutes. Finely chop the greens, put in a saucepan. Turn off the gas. Let it brew under the lid. Serve with croutons.

Canned soup is even tastier when boiled with meatballs. No one will guess that it is made from semi-finished products!

Ingredients:

• Chum salmon in ss (canned) - 1 can,
• Eggs - 1 pc.,
• Semolina - 1 tbsp.,
• Onion - 1 head,
• Carrots -1 pc.,
• Potatoes - 4 pcs.,
• Frying oil,
• Dill - half a bunch,
• Salt, pepper, Provencal herbs - to taste.

Preparation:

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

At this time, remove the bones from the fish, knead the flesh with a fork, drive in an egg, add semolina, Provencal herbs. To stir thoroughly. Form from minced fish balls the size of a nut.

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

This soup consists of available and simple products, but it turns out to be very satisfying, deliciously tasty and aromatic!

Ingredients:

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

Preparation:

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

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

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

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

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

Useful information

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

INGREDIENTS:

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

COOKING METHOD:

1. To make canned fish soup, first put a pot of water on the fire. While the water is boiling, peel and cut the potatoes into small slices.

2. Put chopped potatoes in boiling water and cook for 20 minutes at a low boil.


3. Meanwhile, peel the onions and chop finely.


4. Peel and grate the carrots.


5. Fry onions with carrots in vegetable oil over medium heat for 8 - 10 minutes. Vegetable frying for fish soup is ready!


6. Put vegetable frying in the soup and cook for 5 minutes at a low boil.

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


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


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


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