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Canned fish soup (saury, sardine, pink salmon): recipes with photos

Fish is a product generally accepted and loved by the people. Sea fish is especially rich in vitamins, amino acids, fats and minerals.

It is part of the recipes of many different dishes — hearty pies, diet cutlets, tender jellied, delicious salads. Very nutritious, tasty and easy to assimilate our body are the first dishes based on sea fish.

Well, if in your diet there are soups from fresh sea fish. However, if you have no such opportunity, do not be discouraged! Fresh fish for cooking in soups can easily be replaced with canned food.

Thanks to modern technology, with the processing of fish in it remains a significant part of vitamins and nutrients. And using the fish stones softened in the process of preservation, our body receives an additional portion of calcium.

Let’s get acquainted with several recipes for tasty and healthy soups that can be prepared using cans of canned fish, their composition, nutritional value and calorie content.

This simple soup recipe is designed for two liters of water.

Thoroughly wash the vegetables, peel. Potatoes should be cut into medium-sized bars, half of the bulbs should be cut into half rings, and grate the carrot on a medium grater. Put the raw potatoes in the pot, add the right amount of water and put on the fire.

On the other burner, prepare a soup dressing: add carrots and onions to the heated vegetable oil, then under the lid over medium heat. When the water in the pan boils, remove the foam from the potatoes, shift the dressing and cook for ten minutes on low heat.

If you want to get a less high-calorie product at the outlet — drain the oil from the can of fish, if not — you can use it with it. Add fish to boiling water with vegetables.

Sprinkle with greens to your taste (parsley, dill or cilantro). Try «salt». If necessary, dosolite. Leave the soup to simmer for no more than 3-5 minutes and turn off the hotplate. The ear should infuse under the closed lid.

Also a simple recipe from saury, but with the addition of tomato paste, which gives the soup a rich taste, and rice will make it more nutritious.

The recipe is designed for one and a half liters of water.

  • 1 can of Saira in oil (240 grams);
  • 2 table. spoons of raw washed rice (about 50 grams);
  • 1-2 carrots (about 125 grams);
  • half an average bulb (about 60 grams);
  • 2-3 potatoes (about 400 grams);
  • 2 table. spoons of 25% tomato paste (about 60 grams);
  • half a teaspoon of sugar — sand (about 5-7 grams);
  • oil for roasting vegetables (vegetable) — about 30-40 ml.

Quantity: about 4 to 5 servings.

Cooking time: about 30 minutes.

Energy value of the dish (per 100 grams of soup):

How to cook tomato soup from canned saury? Rinse raw rice first. Add water to a saucepan with rice and cook over medium heat until half cooked. After that, put the potatoes into cubes and cook for about ten minutes.

During this time, fry carrots and onions. Add to the frying two tablespoons of canned tomato paste. It is advisable to take a paste, which includes at least 25% dry matter.

This will give the dishes a richer taste. If you are cooking with tomato paste, always add a little sugar to remove the unwanted acid and make the taste spicy. In this case, enough half a teaspoon.

Stir well, sweat under a lid for about five minutes and carefully add the vegetables to the boiling water. You can mash the fish with a fork, or you can leave the pieces, as in a jar, and also shift to the pan.

Let him leave another ten minutes. The soup is ready. To add flavor directly to the plate with the soup, add fresh herbs (parsley or cilantro).

Mutton recipes with photos and step-by-step recommendations, take note of this dish.

How to cook a delicious chickpea puree soup, read our article.

If you want to treat yourself to a delicious dessert, but are afraid for your waist, give preference to gelatin jelly with juice, fruit, sour cream or milk.

Pink salmon is a fish of the salmon family, rich in vitamins and minerals. Soups from it are low calorie and high nutritional value. And the addition of cheese will make the soup taste tender and creamy.

The recipe is designed for one and a half — two liters of water.

  • 1 can of canned «Pink salmon in oil» (240 grams);
  • 150 grams of cream cheese or 2 packs of processed cheese;
  • 1 small carrot (about 80 grams);
  • 150 grams of celery root (fresh);
  • 2-3 potatoes (about 350 grams).

Quantity: about 4 to 5 servings.

Cooking time: about 20 minutes.

Energy value of the dish (per 100 grams of soup):

Let us consider in detail how you can cook the ear of canned pink salmon with cheese. First, make a fragrant broth — boil water, add carrots and celery root, bay leaf and peppercorns coarsely chopped.

Let him leave in a closed saucepan on a light fire for about seven minutes to saturate the scent. When the vegetables are soft, take them out of the broth and add the potatoes in cubes.

To put the tinned pink salmon into a plate, get the bones, stretch it with a fork. Grate the cheese on a medium grater. After the potatoes are cooked until half cooked, put the fish in a saucepan, sprinkle with cheese on top.

If there is no hard cheese, you can use processed cheese. For this volume of soup, it is enough to take two packs. After adding the cheese, gently mix the soup, boil for another five minutes, turn off the heat and leave for a while on the stove in a sealed container.

Serve at the table!

Canned sardine soup with rice (dietary)

Canned sardines are rich in antioxidants, which have a beneficial effect on our skin and prevent the aging process. Therefore, dishes from it not only perfectly satisfy the appetite, but also make us younger. This soup is dietary, as in its preparation fish is used in its own juice, and not in oil.

The recipe is designed for one and a half — two liters of water.

  • 1 can of canned «Sardine without oil» (210 grams);
  • 2 table. spoons of raw rice (about 40 grams);
  • 1 medium carrot (about 100 grams);
  • 300 grams of fresh spinach or 2 buns of frozen;
  • 15 grams of green onions and dill.

Quantity: about 4 to 5 servings.

Cooking time: about 15 minutes.

Energy value of the dish (per 100 grams of soup):

Boil separately two tablespoons of raw rice until cooked. We wash it in running water and for the time being set aside. Wash carrots, clean and cut into small sticks. Add to boiling water.

There we send the spinach cut in strips. Cook no more than five to seven minutes. Put ready rice into a saucepan with vegetables, mix well and leave to cook for another five minutes. Remove from heat.

Open a can of sardines, drain the liquid, remove large bones and knead well with a fork. Put the desired quantity of fish into portions, pour hot soup with vegetables and rice.

Sprinkle with green onions and dill, finely chopped. Easy diet soup ready!

For cooking soup in a slow cooker, you can take any fish canned in oil — salmon, pink salmon, saury, mackerel, sardine.

The recipe is designed for the volume of the bowl 4.5 liters and power 670 watts.

  • 1 can of any canned fish in oil (210-240 grams);
  • 1-2 medium carrots (about 120 grams);
  • 1 small onion (about 100 grams);
  • 1-2 pcs red bell pepper (about 150-200 grams);
  • 3-4 potatoes (about 450 grams);
  • vegetable oil (olive or sunflower) — about 40-50 ml.

Quantity: about 4 to 5 servings.

Cooking time: about 40 minutes.

Energy value of the dish (per 100 grams of soup):

On the “baking” mode, pour sunflower oil into the bowl and sauté small-sized vegetables for ten minutes: sweet Bulgarian pepper (red in the finished dish looks better), carrot and onion.

Then add the potatoes in small pieces. Mix well. Add mashed or whole pieces of canned fish and spices. Pour boiling water. Rearrange the mode to «Soup» or «Stewing» and forget for 30 minutes.

After the signal of the multicooker — a fragrant, beautiful dinner is ready. Just before the meal in the ear, you can add a spoonful of sour cream.

To fish soup was delicious, and, most importantly useful, there are some nuances that you need to know.

It is very important to choose the right raw materials from which you will prepare it. Never buy fish products from your hands, on spontaneous markets and with expired shelf life. It is deadly!

Look at the date of manufacture of the product, evaluate the appearance of the jar — there should be no defects on it, dents, there must be a marking. It is better not to risk and buy products of famous brands with a proven reputation.

The second important secret — never salt the fish soup at the beginning of cooking. Since there is enough salt in the fish that you’ll add to the soup, you probably don’t have to add salt to it. Remember — an excess of salt harms our body.

Canned fish is already a finished product, so it does not need additional heat treatment. Add it to the broth when all the other ingredients are ready.

Fish soup is better to eat fresh. Long-term cold storage kills most of the vitamins. According to our recipes, you can cook canned soup quickly, often and effortlessly.

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