The fish soup is delicious, prepared quickly, without much hassle. When I don’t have enough time to prepare dinner, and my household is already hungry, this simple recipe made from simple ingredients always helps me out. Canned saury stew is cooked with rice and millet, sometimes lentils or buckwheat are added, and lovers of piquancy cook it with green peas. For filling, take several potato tubers, and for frying, onions and carrots.
Lovers of creamy taste in fish soup add cream or cream cheese at the end of cooking. By the way, jellied pies with this fish turn out very tasty. If you want to prepare a solid first course, then read: meat solyanka soup or mushroom soup made from champignons. Some people like pickle soup with pearl barley or sauerkraut cabbage soup with pork - take your pick.
I don't think you've ever made canned soup. I want to show you my traditional version of cooking. But, in the end, I’ll tell you about two interesting nuances, one of which I have known since childhood, and the second I only tried today. If you are interested, then read the article to the end.
This soup was often cooked in Soviet times, because one jar of fish could satisfy the whole family. It turned out to be both cheap and cheerful. And as a base, we took any canned food in oil, excluding sprats. But the most delicious is made from saury.
Classic recipe for fish soup made from canned saury
Servings: 6.
Time: 40 min.
Calorie content: 62 kcal per 100 grams.
Ingredients:
- 5 potato tubers;
- 1 can of canned food (250 g);
- 1 carrot;
- 2.5 liters of water;
- 1 large onion;
- 1-2 laurel leaves;
- 4-5 black peppercorns;
- 0.5 bunch of greenery;
- a little table salt.
Making fish soup from canned saury is not difficult at all. The main thing is to use natural products, then there will be maximum benefits.
Rinse and clean all the listed ingredients. Finely chop the onion into cubes, and cut the carrot into three medium shavings. Fry the prepared root vegetables until soft and transparent.
Cut the potatoes into medium slices, place them in boiling water, adding larushka, peppercorns, and salt. When the contents boil for 5 minutes, add the frying mixture, stir, and cook until tender.
Open the jar of saury, take the pieces out onto a plate, and chop with a fork. If desired, remove the seeds; the remaining juice can be left in a jar or poured into a saucepan, but then it will become fattier.
When the tuber pieces become soft, continue preparing the recipe for canned saury soup. Add pieces from canned fish, stir, and after 5 minutes of slow boiling, turn off the heat. Serve the classic soup, as in the photo, hot, sprinkled with chopped fresh herbs.
Ukha team
The good thing about the soup is that it brings out several flavor accents at once in the bottom of the soup.
Ingredients:
- Canned pink salmon – 1 can
- Canned saury – 1 can
- Potatoes – 3 pcs.
- Rice – 100 g
- Carrots – 1 pc.
Preparation:
Place the chopped potatoes and rice in boiling water. Cover the pan with a lid and cook for 10 minutes. Meanwhile, grate carrots on a coarse grater.
You can fry it if you wish. But why do we need extra fat? When the potatoes are almost cooked, add the carrots to the pan. And after another 7 minutes, add the fish.
Cook for 5 minutes. Bon appetit.
Recipe for saury soup with rice and potatoes
Servings: 6.
Time: 0.5 hours.
Calorie content per 100 g: 68 kcal.
Ingredients:
We start preparing soup with canned saury and rice by cleaning the root vegetables. Wash the tubers, clean them, cut them into cubes. Fill them with cold water, put them on the stove, and cook after heating for about 12 minutes.
Meanwhile, prepare the onions and carrots in the usual way for frying. Sauté everything until slightly browned. Add the finished frying to the canned fish soup. Next add the washed raw cereal. Cook with rice for no more than 10 minutes. At this stage, season the canned saury soup with rice with spices and salt to taste.
Continuing to cook with rice, open the jar of fish, mash its contents with a fork, and place it in the pan. After 3-5 minutes of low boiling, add capers, lemon, and chopped herbs to the recipe for soup with saury and rice. Before serving, it should be left to stand thoroughly under the lid for 15 minutes, otherwise it will not cook deliciously.
This step-by-step recipe will help novice cooks prepare a delicious and nutritious treat with rice.
Recipe 2
Saury soup made according to this recipe will help you out when you need to quickly prepare the first dish from available ingredients.
Products:
- 3-4 potatoes;
- 1-2 onions;
- carrot;
- saury (can be replaced with another type of canned food;
- spices and herbs;
- Bay leaf;
- 2-3 tablespoons of rice (it is better to choose steamed cereal, as it cooks faster).
Cooking method
First of all, put the water on the stove and wait for it to boil. After this, put the rice in boiling water and lightly mix the cereal.
Peel the potatoes and cut into thin strips. Grind carrots and onions using a grater or other usual method.
Open the canned food and lightly mash the fish with a fork. In this case, the liquid does not need to be drained from the saury.
5 minutes after cooking the rice, add potatoes to the pan and wait for the water to boil again.
Heat a little oil in a frying pan, lay out the vegetables and lightly fry them on low gas.
As soon as the potatoes are cooked, put the fish and the fry into the broth, and also sprinkle the soup with pepper and add a little salt. Bay leaf is added to the first dish after turning off the stove.
That's all - an appetizing and light soup can be placed on plates, sprinkled with croutons if desired. If you want the taste of the first dish to become more piquant, you can chop the greens into it and squeeze a little lemon juice.
Recipe for saury soup with rice without potatoes
Servings: 4-5.
Time: 0.5 hours.
Calorie content: 62 kcal per 100 grams.
Ingredients:
This soup with canned saury and rice is prepared with tomatoes, which give a beautiful shade and a pleasant subtle tomato flavor. We start preparing fish soup with rice by putting some water in a saucepan on the stove. When it boils, add juice from a can of tomatoes.
While the contents are boiling, open the jar of beans and place them in a colander. Place the beans themselves into the pan along with the washed cereal. Because This first one is prepared with canned fish without potatoes, then beans will come in handy here. Next, add the pieces of fish, mix, and simmer over low heat for five to seven minutes. Then add sauteed onions to the rice soup with canned saury, stewed for 5 minutes with peeled tomatoes from a can.
Season the finished rice soup, as in the photo, with spices and serve hot with black bread.
Ear soup with semolina
This option for preparing fish soup is no less popular than fish soup with rice. Try it, you'll definitely like it.
Ingredients:
- Canned saury – 1 jar
- Potatoes – 3 pcs.
- Carrots – 1 pc.
- Bay leaf – 1 pc.
- Semolina – 40 g
Preparation:
Pour water into the pan and wait for it to boil. Meanwhile, cut the vegetables into arbitrary pieces. Carrots can be grated.
Place potatoes into boiling water. After 5 minutes, add the carrots, after another 5 minutes, add the onions. Cook the soup for 7 minutes and add fish and semolina.
Bon appetit.
Recipe for saury soup with potatoes
Servings: 5-6.
Time: 0.5 hours.
Calorie content: 52.3 kcal per 100 grams.
Ingredients:
Cooking soup with potatoes and saury is as easy as shelling pears, but for gourmets we suggest preparing it with seaweed, egg and green peas. Next, we’ll look at the recipe step by step with a photo of this first dish.
So, first heat the water in a saucepan to a boil. Peel the root vegetables, cut the onion into small cubes, and three carrots. Fry the chopped onion in a frying pan for a couple of minutes, then add the carrots and simmer until soft. Cut the tubers into medium slices.
As soon as the liquid boils, send the potatoes to boil. Meanwhile, peel and chop the hard-boiled eggs. To the prepared root vegetables we add pieces of fish, fried fish, chopped seaweed and pea grains. Season everything with spices to taste.
The fish soup without rice is cooked for another 5 minutes at low heat, seasoned with chopped eggs and chopped herbs.
Using the same algorithm, you can cook soup with millet and potatoes, excluding peas and cabbage.
Cooking features
The process of cooking canned fish soup is not complicated, but it has certain specifics. To get the best results, the cook needs to know and take into account several important points.
- The quality of canned fish sold in stores varies greatly. Knowledgeable people give preference to products with the production date and expiration date stamped on the jars. This indicates that the canned food was produced at a reputable factory. Markings applied to the lid with paint that is difficult to wash off are also a sign of factory production of canned food. But products that have this information stamped on paper labels may be of dubious quality. Also, many housewives shake the jar before purchasing to determine how tightly it is filled with fish. However, because of this, the pieces of fish inside the can may be damaged.
- After opening the can, it is recommended to place the saury on a plate so that you can use a fork or knife to separate large pieces of fish into smaller ones. At this time, it is recommended to separate the spinal bones and mash them well with a fork so that they do not spoil the taste of the finished dish.
- Saury in its own juice is more suitable for soup than sealed in oil, but the latter can also be used for preparing first courses.
- Canned fish cooks quickly, so to preserve the integrity of the saury pieces, they are added shortly before the soup is ready. However, to obtain a richer broth, canned food can be added to the soup immediately.
- Fish soup most often includes carrots and onions, thanks to which the dish acquires a harmonious taste and aroma. Most often, these vegetables are sautéed before being added to the soup, but if you adhere to healthy eating rules, you can do without frying the vegetables.
- Chopped herbs will also add a pleasant aroma to the soup. Sometimes it is added to each plate before serving the food, sometimes it is poured directly into the pot of soup. After adding fresh herbs to the pan with the first dish, it must be boiled for a few minutes, otherwise it will quickly spoil.
- For satiety, potatoes and various cereals are added to saury soup. Most often it is rice, pearl barley, millet. You can also add a beaten egg or cheese to the soup; they will make the taste of the finished dish more refined and unusual.
- It is believed that slight sourness makes the taste of fish soup more harmonious. To do this, tomato paste or fresh tomatoes are sometimes added to it during cooking. Another option is to season the soup with sour cream before serving or add a thin slice of lemon to each plate.
The general principles of preparing canned fish soup are almost independent of a specific recipe, but sometimes certain changes are required in the technology for creating the food. In order to avoid mistakes, you should follow the recommendations that accompany a specific recipe.
Recipe for delicious saury soup with millet
Servings: 4.
Time: 40 min.
Calorie content: 78 kcal per 100 grams.
Ingredients:
Fish soup with millet and melted cheese will be a hearty addition to any family meal. Of course, the calorie content of a fish dish will increase slightly with cheese, but the taste will become soft and rich. So, let's start preparing the recipe with photos step by step.
Making cheese soup from canned fish with millet is extremely simple. Peel carrots, onions and potatoes. We cut everything as usual. Heat the water for saury and millet soup to 100 degrees. We start cooking fish soup by adding raw chopped root vegetables.
In the meantime, we sort out and scald the millet, because... without this procedure it often tastes bitter. After 10 minutes of cooking the vegetables, we continue to prepare the recipe from canned millet and add the prepared cereal.
We place the cheeses in the freezer for a short time to make it easier to chop them, then we take them out, remove the wrapping, and grate them. Add grated cheese and chopped fish to the contents of the pan with vegetables and millet. Cook the canned fish soup with millet for about 5 more minutes and turn off the heat. Serve hot with herbs.
The simplest and fastest soup with saury and potatoes
This fish soup can rightfully be called the fastest in preparation and therefore can be whipped up in any conditions. For him, it is enough to have a minimum of products: standard vegetables and canned saury.
- You may be interested in: Processed cheese soup - 11 simple recipes for a tender, creamy soup with tasty additives
If you wish, you can put more fish, not one, but two jars, then the soup will turn out more rich and fishy in taste. But even with one serving it’s quite tasty, the main thing is to cook it in 1.5-2 liters of water, no more.
You will need:
- canned saury in its own juice - 1 can;
- potatoes - 2-3 medium size;
- onions - 1 onion;
- carrots - 1 piece;
- vegetable oil for frying vegetables;
- bay leaf - 2 pcs;
- salt and pepper to taste;
- fresh dill or parsley.
Preparation:
Since the soup is made from canned saury and it is already ready, there is no need to prepare the broth in advance.
First of all, cut the onion into small cubes and grate the carrots on a coarse or medium grater.
Peel the potatoes, wash thoroughly and cut into medium-sized cubes. Place in a bowl and cover with cold water to prevent the potatoes from browning while you prepare the other ingredients.
Heat vegetable oil in a frying pan and add onion. Fry it over medium heat, stirring, until soft and lightly browned, 2-3 minutes.
Then add the grated carrots, stir and fry for a couple more minutes until the carrots soften a little. Then remove the pan from the heat.
At this time, place 1-.5-2 liters of water in a saucepan on the fire and bring to a boil. You can boil water in an electric kettle and then pour it into a saucepan.
Place chopped potatoes and prepared fried onions and carrots into boiling water.
Cook for about 10 minutes over medium heat until the potatoes are almost done.
Open a can of canned saury. Remove the pieces of fish without pouring out the broth and break it into smaller pieces with a knife or fork. If there is a large spine or bones, these can be removed during the process.
Transfer the fish to the pan with the vegetables, add fish broth from the jar. Stir. Add bay leaves and add salt to taste. Please note that the fish in the jar is already salted and you will need to add less salt to the soup.
The easiest way to understand how much salt you need is to taste a little broth.
Cook for another 5 minutes until the potatoes are fully cooked. Meanwhile, wash and chop a small bunch of fresh herbs.
When the potatoes are ready, pour the chopped greens into the pan and cover it with a lid. Remove the pan from the heat and let the soup simmer for 5-7 minutes, covered. During this time, fish soup made from canned saury will be imbued with the taste and aroma of fish and herbs. After this, lunch can be served.
Recipe for fish soup from canned saury in oil
Servings: 4-5.
Time: 45 min.
Calorie content: 65 kcal per 100 g.
Ingredients:
Let’s start preparing soup from canned saury in oil, and the photographs will help you quickly navigate all the processes. The step-by-step recipe begins with cleaning the tubers. We clean them, chop them coarsely, and put them in a pan with cold water. Heat the contents to 100 degrees, cook the root vegetables until half cooked.
Meanwhile, peel the onions and carrots, cut the heads into medium cubes and the root vegetables into thin half rings. To make canned fish soup in oil tasty, it is better to brown the vegetables. And in order not to add extra calories, we use very little oil.
Place the browned vegetables into the boiled contents, stir, and cook for a quarter of an hour. At this stage, the recipe can be supplemented with buckwheat, green peas or vermicelli.
We take the fish out of the jar, select large fragments of the ridge, and divide the fillet into large pieces. Fish in oil is added at the very end, when all other ingredients are ready. Don't forget to add the gravy from the jar, because... it will set the desired taste and aroma. We also add bay leaf, salt, pepper and after 3-4 minutes, remove the dish to the side, adding chopped herbs.
Option 5: Fish soup with rice, salmon and cream
You can diversify the usual first course of fish quite easily, for example, add cream to fish soup with rice and salmon. The result will be a very tasty and appetizing dish that you won’t be ashamed to offer to guests, and family members will really like it.
Ingredients:
- 550 gr. salmon fillets;
- 3-4 medium-sized potatoes;
- 3 tbsp. spoons of round rice;
- Heavy cream – 200 ml;
- A small piece of butter;
- 1 medium-sized onion;
- Salt, pepper, fresh herbs.
How to cook
Fry the chopped onions in butter directly in the pan until translucent without browning them. Add sliced potatoes and add hot water.
Add washed rice and cook until almost done. Cut the fillet into portions, add to the soup and simmer for about 8 minutes.
Pour in the cream, add salt, pepper and some fresh herbs, bring to a boil and turn off the heat.
The dish is served with chopped green onions and slightly dried croutons in a frying pan.
Step-by-step recipe for canned saury soup with barley
Servings: 7-8.
Time: 0.5 hours.
Calorie content: 59 kcal per 100 g.
Ingredients:
Before preparing the first dish with canned fish and pearl barley, you need to soak well-washed cereal for a couple of hours. Then the recipe with pearl barley will require less cooking time. Then we boil water with salt, put the swollen pearl barley in a colander.
Meanwhile, peel the vegetables. We cut the tubers into medium cubes and the onions into small ones. Three carrots on a medium grater. Fry the onion with carrots until golden brown to make the soup with saury and pearl barley tastier.
We wash the chopped potatoes under running water to wash off the starch and add them to the pan with the barley, which has reached half-cookedness.
When the root vegetables are almost ready, add the entire contents of the jar with fish. We also add fried bay leaves, bay leaves and spices to the canned dish with barley. Simmer the dish for another 5 minutes, remove to the side.
As you can see, preparing yushka with canned fish is not difficult.
Delicious additions to soup with canned saury
Even such a simple and uncomplicated soup can be changed according to your mood. I offer you several options for additional ingredients that will help make the soup tastier.
Tomato paste or fresh tomatoes
Fish soup is perfectly complemented by the tomato sourness in the broth, which can be easily achieved using tomato paste or fresh tomatoes added during cooking. And the color becomes brighter and more appetizing.
Both pasta and tomatoes can be added to vegetables when preparing stir fry. When you have fried the onions and carrots and achieved the desired golden color and bright taste, put 1-2 tablespoons of tomato paste directly into the pan and stir. Fry the vegetables with the paste, stirring constantly for 2-3 minutes, until the paste acquires a slightly different color and bright aroma. After this, add the tomato sauce to the soup.
If you want to use fresh tomatoes, finely chop them or grind them with a meat grinder or blender, then add them to the fry to fry and evaporate the juice a little. You can also immediately put tomatoes into boiling broth. But the fried version is tastier and richer.
- You might be interested in: Mineral water okroshka. 12 very quick and delicious summer soup recipes
Raw or boiled egg
In the first case, the egg is added when the soup is almost ready and has a few minutes left to simmer. Take a raw egg and break it into a cup, stir a little with a fork so that the white and yolk are mixed. Then stir the soup to create a vortex in the liquid and slowly pour the egg from the cup into it in a small stream. The egg will almost immediately brew into small white-yellow flakes. The more you stir the soup, the finer the egg flakes you will get.
You can also hard boil the eggs and add them to the soup after cooking. Peel the boiled eggs, chop them finely with a knife and add to the plate as desired. It will be very tasty and satisfying.
Processed cheese for cheese broth
Cheese soup is very easy to prepare and we have already looked at these recipes. Canned saury, like pink salmon, are great for cheese fish soup. The broth will be very smooth and rich. To prepare, you can take your favorite hard processed cheese or soft cheese in a jar with a classic creamy taste.
Cheese is added to the soup during the active boiling phase, that is, when the vegetables are almost ready and the fish from the can is added. At the same time, add a few spoons of melted cheese and stir the broth until it acquires a uniform color and the cheese has dissolved.
Hard processed cheese in blocks dissolves more slowly, so it is better to cut it into small pieces or even grate it on a coarse grater. You will need about 100 grams of cheese for fish soup, no more. You can add less if you like a light cheese note rather than a strong rich creamy broth. Add a little at a time and decide when you have enough as you go, you can’t go wrong.
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Canned saury fish soup for children
Servings: 7-8.
Time: 30 min.
Calorie content: 59 kcal per 100 g.
Ingredients:
If you doubt whether your child can have soup with canned saury, then without a doubt, offer this dish to your child. The soup is very simple and dietary, and preparation does not take much time. The main thing is to always choose a quality product from a trusted manufacturer.
To prepare a delicious soup with canned food, wash and peel the vegetables and place a pan of water on the burner. In the meantime, you need to cut the potatoes into cubes, cut the carrots into thin circles, and cut the onions into small fragments.
Place the slices and bay leaves into boiling salted water and cook for a quarter of an hour. We open the canned food, take out pieces from the can (pink salmon will also do), and divide it into medium pieces. We supplement the first canned food for the child with pieces of fish, cook for another 10 minutes, remove from the heat, adding chopped dill. We serve saury soup to children with parsley croutons or white bread. If desired, the recipe for canned saury soup can be supplemented with pasta or any cereal.
Video on how to quickly prepare canned fish soup
I’ll tell you another little secret on how to make canned soup even tastier. Before serving, squeeze a few drops of lemon juice into a plate.
I saw this nuance on one of the TSV culinary video channels. And today I decided to try it for the first time. The taste was amazing. A barely perceptible sourness brought extraordinary freshness and a feeling of lightness to the dish. You can watch this recipe in the video:
Yes, and it is good for digestion. After all, the acidic environment of lemon in the stomach turns into alkaline, which inhibits the oxidation processes of the body. Try it, I'm sure you'll like it.
Fresh saury soup
Servings: 4.
Time: 35 min.
Calorie content: 44 kcal per 100 g.
Ingredients:
If we cook from fresh fish, then, first of all, it is necessary to defrost the seafood in a gentle way, gut it, and cut it into portions. To prepare fish soup, bring water to a boil in a saucepan, add chopped tubers with onions and spices.
When the potatoes are completely ready, add vermicelli and stir. Next we add pieces of fish. Cook the yushka with fresh saury for another 5-7 minutes. Then season with dry dill, bay leaf and pepper. After a couple of minutes, remove from heat and leave for at least 10 minutes before serving.
Soup with seaweed
Not everyone knows how wonderful seaweed is in soups. The recipe also contains quinoa, which not everyone is familiar with. For such a tasty and original soup you need to take the following ingredients:
- a can of canned seaweed;
- a quarter cup of quinoa;
- a jar of saury in its own juice;
- one potato tuber;
- onion head;
- one carrot;
- a teaspoon of dry parsley and dill;
- Bay leaf;
- salt and pepper.
It is also worth taking several types of pepper, for example, allspice. And you will need about a tablespoon of olive oil.
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Canned fish soup in tomato sauce
Servings: 6.
Time: 40 min.
Calorie content: 54 kcal per 100 g.
Ingredients:
It’s very simple to prepare soup, as in the photo with canned saury. First, rinse, peel, and cut the potatoes into slices. Place the root vegetables in a saucepan with cold water, quickly bring to a boil, then reduce the heat and cook.
Meanwhile, clean and grind the remaining ingredients separately. Sauté onions in a frying pan. After 5 minutes, add the grated carrots, mix, and bring everything to a soft state.
Add the roast to the tomato soup along with tomato paste diluted in water. After a couple of minutes, we take out the canned food in tomato sauce and send it after the vegetables.
Next, we supplement the recipe for saury fish soup with sweet peppers, noodles and spices. Stir and cook for about 10 minutes, covering the pan. When serving, remove the laurel and garnish with chopped herbs.
Bon appetit everyone!
The process of preparing seaweed soup
About one and a half liters of water are poured into the pan. Bring to a boil, then add quinoa. Cook for about ten minutes.
Vegetables are peeled. Grate the carrots on a coarse grater. Onions and potatoes are cut into small cubes.
Canned saury is cut into pieces. The seaweed is drained in a colander and washed with cold water. Place carrots, onions and potatoes into the pan.
Cook until the vegetables are ready. Spices, fish and seaweed are introduced. After three minutes, add oil.
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Useful tips
- For cooking, I recommend taking the product in its own juice. If it is made in accordance with GOST, then the beneficial substances of fish are preserved, protein, vitamins and amino acids are present. I like to cook with canned saury, mackerel, tuna and pink salmon.
- Canned fish does not require long-term heat treatment. They need to be placed in the pan at the very end. The broth becomes saturated in a matter of minutes due to the high content of extractive substances.
- To reduce calorie content, I recommend not sautéing, but immediately put the chopped vegetables into the pan.
Recipe with beaten egg
Saury soup with egg is a harmonious and nutritious dish that can certainly diversify your diet. Its taste is delicate and pleasant, which is important for the dinner table. This recipe is especially good when camping, since it is made from available ingredients and turns out satisfying and nutritious.
Products:
- a jar of saury (it is better to choose canned food in oil);
- bulb;
- carrot;
- 5 potatoes;
- 100 grams of salmon (it is better to choose smoked fish);
- 80 grams of rice (long grain);
- 3 eggs;
- several cloves of garlic;
- salt and herbs.
How to cook
Peel the potatoes and cut them into cubes. Wash the rice, put it in a saucepan along with the potatoes, add water and wait until it boils.
Fry the vegetables over low heat until they soften and acquire a golden color.
After the potatoes have softened, put the roast and salmon, cut into small cubes, into the pan. After 3-5 minutes, add saury (you need to chop it a little first).
The last step is to add salt and pepper to the broth. After this, the soup needs to be boiled for 3-4 minutes, and then pour in the pre-beaten eggs. At the same time, you need to stir the soup so that the egg does not form one large lump.
As soon as the egg “sets”, turn off the stove and sprinkle with herbs. It is better to serve the first course when it has steeped a little.
