Canned soup recipe. Canned fish soup

Fish soup from canned food - a quick, economical option for a first course. Using canned food allows you to get rid of unnecessary red tape with cleaning and cutting raw fish, because Many people don't like this process. In addition, for a tasty soup you need a rich broth, which is precisely present in canned fish.

To cook tasty soup, you need to choose the right canned food. They must be from a fairly fatty fish, preferably in own juice or natural oil and from a reliable manufacturer. Otherwise, any canned fish is suitable for making canned fish soup: saury, salmon, mackerel, tuna and others.

Salmon soup with pickled cucumbers

It's simple rich soup from canned salmon. The dish is distinguished by original fried vegetables with tomato paste.

Soup with canned salmon and pickles

Ingredients for cooking:

2 cans of salmon in oil;
3 small pickled cucumbers;
3 tbsp. tomato paste;
2 tbsp. fresh sour cream;
1 fresh egg;
1 bunch each of fresh dill, basil, onion;
a little salt, ground paprika and black pepper.

Preparation:
First we boil egg, clean it, mash it with a fork into a homogeneous puree.

Place a pan of water on the fire; when the liquid boils, add all the seasonings and spices.

Separately, simmer in a frying pan small quantity vegetable oil, finely chopped pickled cucumbers. After a quarter of an hour, add to the pan tomato paste or tomato, add egg mixture and chopped green onions.

After 5 minutes, add the frying mixture to the boiling water. Next, add pieces of canned salmon and mix. After 15 minutes, add chopped fresh herbs to the soup, stir, and set aside. Before serving, let the soup with canned fish sit for about 10 minutes. Serve with a spoonful of sour cream.

Rice made from canned sardines

This dish will require a minimum of time and ingredients. And the delicious taste of canned sardine fish soup will exceed all your expectations.

Sardine soup in its own juice with rice

Ingredients:

1 can of sardine in its own juice;
1 carrot;
5 potato tubers;
1 tbsp. round rice;
2 tbsp. butter;
1 onion;
1-2 bay leaves;
1 pinch of dried dill;
a little salt, black pepper.

Preparation:
We start cooking the soup by peeling the vegetables. Wash and peel the root vegetables thoroughly. Cut the tubers into small cubes, fill them with two liters of drinking water and put them on the stove. For a pleasant creamy consistency of the dish, it is better to use starchy round or broken rice. We sort out the grains, wash them, and add them to the potatoes after the water boils. Cook until the cereal is completely cooked.

Meanwhile, three carrots, peel and finely chop the onion. Fry vegetables over boiled butter, transfer the sauté into the pan. Season the dish with salt and pepper to taste, season with dried herbs. 5 minutes before the end of cooking, add the sardine pieces. Ready soup Serve hot from canned fish with rice.

Cheese soup with mackerel and millet

We recommend preparing this soup, which is very reminiscent of fish soup, for lunch or dinner. The dish turns out tender, rich with creamy consistency. A millet soup like the one in the photo can be made from any canned fish in oil.

Soup with mackerel in oil, millet and melted cheese

Ingredients:

1 can of mackerel (in oil);
100 g millet;
2 tbsp. heavy cream;
1 large potato;
100 g of good processed cheese;
1 bunch of young dill.

Preparation:
To prepare soup from canned mackerel We boil the millet separately, because it may taste bitter in the finished dish. Wash the cereal well, add water, cook until tender at a low boil, otherwise the millet will turn into a viscous porridge.

Meanwhile, open the jar, place the fish pieces on a plate, remove the ridges and large bones. We also inspect the sauce remaining in the jar and remove unnecessary bone fragments. We will also add it to the soup.

In another saucepan, boil one and a half liters of water. Quickly peel and chop the potatoes. Place the vegetables in boiling water and cook until almost done. Don't forget to remove starch foam from the surface.

Ready potato broth add processed cheese cut into pieces. Stir vigorously until the cheese is completely dissolved. Next comes the turn of canned millet. Salt everything to taste, after tasting the dish first.

Let the soup simmer on low heat for 5 minutes, then season it with butter and chopped dill. We remove the pan to the side so that the dish sits for a quarter of an hour. Serve with cream and fresh herbs.

Pearl barley soup in a slow cooker with tuna

Thanks to the presence of pearl barley, this soup recipe with canned fish It turns out rich and thick. And modern kitchen appliances will make cooking much easier and make the dish more flavorful.

Ingredients:

1 jar canned tuna In oil;
5 potatoes;
1 onion;
0.5 multi-cups of dry barley;
1 carrot;
1.8 liters of spring water;
2 tsp table salt;
2-3 sprigs of dill, parsley, onion;
2-3 tbsp. lean butter.

Preparation:
To make barley soup, you need to rinse the cereal in advance and pour boiling water over it for half an hour. Then it will cook quickly.

Pour vegetable oil into a bowl and heat it in the “Fry” mode. At the same time, peel, finely chop the onion, and grate the carrots. Fry the vegetables for five minutes until they brown a little.

Open the jar of fish, mash the contents with a fork, and send everything to fry. Stir and simmer for 8-10 minutes. Then we put the device into standby mode for a while.

Peel, cut the potatoes into medium slices, and place them in the slow cooker. We also send the soaked cereal, washed with clean water, there. Fill everything with water, salt, cook for an hour on the “Soup” mode.

After 40 minutes, add finely chopped herbs to the canned tuna soup and cook until the final signal.

Serve ready-made canned fish soup in a slow cooker immediately after cooking.

Soup with canned food and beans in tomato

Canned food allows you to prepare any first course quickly and without hassle. Let's look at how to prepare a delicious soup with canned fish and beans?

Fish soup with canned fish and beans

Ingredients:

1 can of canned trout;
1 tbsp. tomato paste;
1 jar canned beans with tomato;
1 onion;
2 fresh tomatoes;
3 potato tubers;
1 bunch of greenberries;
table salt to taste.

Preparation:
Peel the potatoes, cut them into medium cubes, and place them in boiling water. Open canned trout (salmon in its own juice is also quite suitable), put the contents on a plate, and mash with a fork. If you come across large fragments of seeds, remove them.

Print the beans in tomato sauce, transfer it to the soup.

Peel the onion and cut it into half rings. Wash the tomatoes, scald with boiling water, remove the peel, and cut the pulp into cubes.

Heat a frying pan with vegetable oil, first fry the onion half rings. Then add tomato paste, add a little boiling water, simmer over low heat until the onion is soft.

Combine the roast with the main dish, add chopped herbs, set aside.

Is it possible to give this dish to children?

The answer to this question is ambiguous, because... the age of the child must be taken into account. Until the age of three, it is still better to offer your child fresh fish dishes. Because Even high-quality canned food contains a lot of salt, and this can lead to disruption of water-salt metabolism in the child’s body.

Older children can sometimes cook this soup, but it is very important what canned food will be used to prepare it. It’s good if they contain nothing but fish, salt and spices, and the canned food itself is made at a fish factory.

In order not to overload the children's liver, the calorie content of the dish can be significantly reduced if you use exclusively fish in its own juice.

Note to the hostess

To prepare fish soups, it is important to choose high-quality and safe canned food. To do this, you need to carefully study all the labeling, evaluate the condition of the jar and be sure to check the expiration date of the product.
If you cook soup without cereals and other fillers, you can add more potatoes. If you add rice, pearl barley, millet or vermicelli, then you don’t have to add potatoes at all.
In addition to pieces of fish, it is advisable to add the juice or sauce remaining in the jar to the dish. This way you can give the finished dish a richer fishy taste and aroma.
It is better to salt the dish at the very end, because... canned food is a rather salty product.

Fish soup is very tasty and nutritious, it contains a lot useful substances. The dish is dietary, so you don’t need to worry about how many calories it contains. Even regular consumption of soup will not affect your figure in any way, because... 100 grams of the finished dish contains no more than 50-60 kcal. Bon appetit everyone!

Ingredients:

Canned fish - 1 can;
Potatoes - 0.5 kg;
Onion - 1 pc.;
Carrots - 1 pc.;
Rice - 3 tbsp. l.;
Parsley - 100 g;
Black pepper - to taste;
Bay leaf - 2 pcs.
Vegetable oil for frying

Such a wonderful everyday dish as canned fish soup is a true legacy of the Soviet past. The shortage on store shelves forced housewives to experiment, and often such experiments led to very interesting and tasty results. There are many recipes for fish soup in the world. Perhaps every nation has its own version of preparing such a dish. For example, in Portugal “caldeirada” is a very popular fish soup, in Thailand tom yum fish soup, and Greek fish soup is also famous. However, none of these dishes compares in its simplicity and originality with our Russian soup.

Canned fish soup has many advantages. At least the cooking time is only 30 minutes! A recipe for canned fish soup is an excellent helper for a housewife when she needs to prepare a quick and tasty dish. Do not forget also about the usefulness of the ingredients in this soup. Just like fresh, canned fish retains Omega-3 and calcium. And in combination with fresh herbs, canned fish soup will be deliciously aromatic and nutritious.

Each housewife prepares this soup based on her own preferences. There are a great many varieties of canned fish nowadays, and each has its own characteristics. Here it is important to decide on your taste preferences. Some people like fattier varieties, others are a supporter of dietary nutrition. One way or another, almost every housewife has a can of canned fish in stock. And there comes a time when it can really come in handy. The recipe for fish soup depends not only on the type of canned food, but also on the type of cereal used. It could be rice, millet or pearl barley. In addition, it is possible to prepare the soup with or without frying, simply by adding a whole onion to the boiling broth. Here is one recipe from a large number of options for preparing canned fish soup with a photo.

Canned Soup Recipe

To prepare canned fish soup, you first need to prepare the ingredients. When choosing canned fish, you should remember that they must be fatty enough to make the soup rich. In addition, there are canned foods that are clearly bitter. They will transfer this bitterness to the dish. In general, any canned fish is suitable - saury, sardine, salmon, mackerel.

The first thing you should do is peel and chop the vegetables. Chop the onion well and grate the carrots. Potatoes must be cut into cubes or cubes - at the discretion of the hostess.
Heat a frying pan with vegetable oil to a temperature of 120 °C, add chopped onion and sauté for five minutes. Then add the carrots, mix everything and continue sautéing for ten minutes. The finished frying should be bright golden brown.
There is no point in cooking canned fish soup in large quantities, with a supply for several days. Beneficial features its ingredients cannot be preserved after repeated use heat treatment. Therefore, you should take a saucepan with a volume of up to three liters, fill it with 1.5 liters of water and bring to a boil.
Place potato cubes in boiling water and cook for 10-15 minutes. Each housewife will choose the spices she likes. Good for canned fish soup Bay leaf and black pepper.
When the potatoes are half cooked, add salt to the broth and place the pre-washed rice in the pan.
Place the sautéed onions and carrots into the pan with the soup and cook for another 15 minutes.
Now we need to do the canned goods. After opening the jar, drain the oil and place the fish on a plate, then gently mash the canned food with a fork to form small pieces. Place the fish in a pan with vegetables.
Then you should add finely chopped greens. This can be parsley or dill at the request of the hostess. After adding the herbs, turn off the heat. Canned fish soup is ready.

The recipe for this wonderful dietary dish Suitable for everyday cooking. It is quite light and at the same time nutritious. It can be served with a fresh loaf or with lightly fried black bread croutons. At the end of cooking the soup, you can put the processed cheese into the pan. This will make the dish soft creamy taste and makes it spicy.

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

General principles

Various soups are prepared from canned fish: from classic ones with the addition of potatoes and rice, to the most multi-ingredient ones - rassolnik and cabbage soup with cabbage. Canned fish are sold ready-made - they can be eaten immediately. No additional heat treatment is required. Add this product at the end of cooking so that it does not boil over.

If the question arises of how to prepare 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 necessary, this is 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 markings. It is usually squeezed out from the inside of the jar; upon palpation, the numbers are convex and raised. For falsified markings, the numbers are stamped from the outside deep into the walls of the jar, and sometimes they are simply painted with indelible paint.

The container must be undamaged. But minor damage received during transportation is allowed.

Classic version

Every housewife should know how to cook canned fish soup, because it is the basis of any lunch. Soups should be included in your diet daily. Tasty dish doesn't have to be anything exotic. From canned food The soup is simple, but it tastes great:

fish in oil or own juice;
three potatoes;
a handful of rice;
carrots, onion;
bay leaf, herbs, oil, pepper, salt.

The potatoes are peeled, cut into small cubes and thrown into boiling water. Add some rice. The carrots and onions are peeled, the carrots are grated, and the onion is cut into rings. Fry the vegetables together until golden brown. After twenty minutes of cooking, add roasted vegetables, bay leaf, pepper, salt to the potatoes, cook for ten minutes. Add the contents of the canned food along with the liquid. Next comes chopped greens. Cook everything for three minutes and turn off the heat. The soup is then completely ready to eat.

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

Rassolnik with pearl barley

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

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

The chopped potatoes are boiled together with pre-soaked pearl barley. The carrots are grated, the onions are cut into half rings, and the cucumbers are finely chopped. Fry these vegetables in oil for 2-3 minutes and place them in a pan when the potatoes become soft. Then 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. It is usually served with fresh herbs.

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

Cheese and fish soup

For some, the combination of fish and cheese may seem strange, but in fact the soup turns out unique and tasty! In addition, it is nutritious and dietary. It is best to buy soft cheese. Ingredients required:

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

Chopped onions and carrots are fried on vegetable oil. The potatoes are set to boil in water. Add the fry to the pan when the water boils, cook for ten minutes and add the cheese. While stirring the contents of the pan, wait for the curds to dissolve. Five minutes before the end of cooking, add selected canned food and spices to taste. Greens are also at the discretion of the cook. Served hot. If you like the garlic aroma, you can add a few cloves to the pan before turning off the stove, passing them through a press.

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

With sprat in tomato sauce

Very quick recipe"on a quick fix" Prepared from just two cans of sprat, half a glass of rice, four potatoes and classic vegetables for frying - carrots and onions. Bay leaf and salt are added to taste.

Bring the rice to a boil and cook for fifteen minutes. After this, add chopped potatoes with your favorite spices and cook for the same amount. At this time, you can start preparing traditional frying. It is added to the potatoes when they become soft. At the end of cooking, add sprat and salt. Leave it on the fire for a few more minutes, covered. Greens are added to each plate separately.

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

can of sprat;
a handful of dried mushrooms;
a glass of beans;
half a kilo of cabbage;
three beets, potatoes;
carrots, onions;
tomato paste, oil, flour, bay leaf, pepper, salt.

Beans and mushrooms are soaked for 1.5-2 hours in cold water, then boiled together until half cooked. The roast is made from chopped beets, carrots, onions and parsley root. Then tomato paste and flour are added to it, diluted with broth and boiled. After this, they are sent to the pan along with potatoes and shredded cabbage, and cooked until the vegetables are soft. At the end of cooking, it’s the sprat’s turn. 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 is bright and its aroma more intense. To prepare you need to take:

canned tomato;
four potatoes;
two spoons of oatmeal;
bulb;
parsley, dill, salt.

The potatoes are peeled and cut into cubes, boiled together with oatmeal for fifteen minutes. The onion is peeled, cut into thin half rings, fresh greens are chopped quite finely. Then add canned fish to the soft potatoes, salt to taste and cook under the lid for another 2-3 minutes.

Serve to the table, placing a little onion and fresh herbs on each plate separately. If desired, you can sprinkle with ground pepper. 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 listen to the general recommendations:

Each recipe is good in its own way. Some people prefer more exotic combinations of products, while others enjoy simple but very flavorful classic combinations of fish and vegetables. In general, everyone decides for themselves which recipe to resort to. In any case, canned fish will come in handy when you need to quickly prepare the first dish.

Attention, TODAY only!

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 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 in pan with potatoes canned fish along with the liquid, 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 the beans in cold water and dried mushrooms. 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 vegetable stew, 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, sauerkraut rinse 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 the 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 peppers, ground black pepper - to taste.

Preparation:
Fry the chopped onion 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 to soup pearl barley and spices. 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 pepper, cut into cubes, 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. Grind green onions. Mix egg, onion and cucumber in a tureen, pour 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

They say that the strength of a family can be judged by how often soup is prepared in the house. But preparing a traditional first course takes a long time. You can cook soup from canned fish much faster. This dish turns out to be very tasty and satisfying, and it will take no more than half an hour to prepare.

You can make canned fish soup from different types product. You can use pink salmon, mackerel, saury, tuna and other types of fish. It is best to use canned food prepared in its own juice, jelly or broth. You can also take canned fish in tomato sauce. But fish in oil is not the best option, as the dish will turn out too fatty. As a last resort, you need to remove the fish from the cans, and do not pour the oil itself into the soup. In addition, if the canned food is in oil, then it is better to cook the soup without frying.

Canned fish soup is cooked with the addition of vegetables and cereals. Be sure to use fresh or dried herbs, as well as seasonings - bay leaf, allspice and black pepper, etc.

Canned fish is added to the soup at the last stage, when the remaining ingredients are already fully prepared.

Interesting facts: canned foods industrial production began to be mass produced in the mid-19th century after tin cans came into use. The first cans were made of thick tin, so it was possible to open cans only with a chisel and hammer at hand.

Light soup with canned saury

This light soup prepared with saury canned in its own juice. It will take no more than half an hour to prepare this dish.

1.5 liters of water;
1 can of canned saury;
3 potatoes;
1 carrot;
1 onion;
2 tablespoons vegetable oil;
1 egg;
parsley, salt, spices to taste.

Immediately put a pan of water on the stove, while we prepare the food, the water will have time to boil.

We clean the vegetables. Place a frying pan on the fire and pour oil into it. Finely chop the onion, put it in hot oil and lightly fry. Then add the carrots to the onions, which need to be chopped thin strips or grate. Continue frying until the vegetables are ready.

Place the potatoes, which have been previously peeled and cut into small cubes, into boiling water. As soon as the water boils for the second time, add salt and cook for about 10 minutes. Next, transfer the sautéed vegetables into the pan and cook for about another 10 minutes.

2 cans of mackerel canned in tomato sauce (240 g each);
1 can of canned white beans in tomato sauce;

Pour water into a saucepan and put it on fire. Peel the potatoes and cut them into cubes. Place the potatoes in boiling water, add salt and add a bay leaf.

Advice! This soup can be cooked using canned natural mackerel with added oil. In this case, you should also take beans cooked in their own juice.

Cut the onions and carrots into small cubes, fry the vegetables in vegetable oil. Add the fried vegetables to the soup when the potatoes become soft. Opening jars with canned foods. Transfer the fish and beans along with the sauce into a saucepan with soup. It is better to break the fish with a fork first so that the pieces are small. Season the soup to taste with spices, cook for 2-3 minutes and turn off the heat. Let the soup steep before serving for about 20 minutes, covered, on the stove turned off.