We prepare a delicious, rich soup from canned mackerel

Creamy soup with mackerel

Not many people know the recipe for this soup. Everyone is used to the classic recipe; adding cream to the soup makes this recipe a little different. Anyone who decides to cook it will be pleasantly surprised by the pleasantly sweet taste.

The taste of this soup is so delicate that it is not recommended to use dill for this recipe, as it will interrupt the taste of the cream. Add young green onions. This onion has a more piquant taste.

Ingredients:

• Canned mackerel - 1 b.
• Carrots - 1 piece
• Onions - 1 pc.
• Potatoes - 3 pcs.
• Cream 20% -100ml.
• Spices and herbs to taste.

Preparation:

Fill a saucepan with water, bring it to a boil and pour in the canned oil. Add potatoes cut into small cubes.

Prepare the vegetables and fry them in butter. Add fried vegetables and mackerel to the prepared broth. Bring the dish to a boil and pour in the cream and seasonings to taste.

Soup with mackerel and millet

This option is prepared using the same technology as soup with rice. Vegetables can be replaced or new ones added, for example, bell pepper.

Cooking method:

1. Add mackerel pieces to boiling water and bring to a boil, constantly skimming off the foam.
2. Add peeled vegetables, cook for 20 minutes.
3. Add the cereal and leave to cook under the roof for 15 minutes, add salt and pepper.
4. At the end, sprinkle with herbs and serve.

Cooking method:

1. I’ll immediately note how to cook fish soup in a slow cooker.

   The process is not much different from what I propose in this recipe, the only thing that needs to be taken into account is the increase in time - in the “soup” or “cooking” mode the soup will cook for 50 minutes.
   But the calorie content of the dish will also decrease significantly. Separately, I would like to draw your attention to cereals. How to cook fish soup if you only have long-grain steamed rice? It needs to be thrown into the water before the potatoes, about 10 minutes. If you are making the soup with round rice, then start cooking at the same time as the potatoes.

   By the way, if you plan to use liquid from a can, I advise you to add it at this stage.

With white beans

Equally tasty is canned mackerel soup with the addition of white beans.

Cooking time 80-85 minutes. Contents of KBJU – 197/9/10/18.

You will need the same products as in the first classic recipe and 1 glass of white beans (200 g).

Dishes using legumes require additional preparation. The beans should be covered with water and set aside for 12-24 hours. Before cooking, pour out the water and rinse the beans.

Interesting! Beans are soaked so that all the vitamins and minerals contained in them are completely absorbed. And also to improve its digestion.

Place the beans in salted boiling water and cook for 1 hour. Peel and cut vegetables. Cut the fish.

When the beans are ready, add the potatoes, a little later the canned food and seasonings.

Add the fried potatoes to the soup during the last stages of cooking.

Mackerel soup

An unusually tasty and nutritious soup. This is the first dish that will brighten up any table and whet the appetite of each of your family.

Ingredients:

• Potatoes - 4 pcs.
• Onion - 1 pc.
• Carrot-1 pc.
• Canned mackerel -1b.
• Rice -2 tbsp.
• Greens to taste.
• Vegetable oil.

Preparation:

Wash the vegetables and chop them on a grater. Open the canned food and mash the fish with a fork.

Bring the water to a boil and add salt, add rice and potatoes.

Fry onions and carrots in a preheated frying pan. Add roasted vegetables and boil for 2 minutes. Add fish and spices to taste.

How to prepare a delicious soup from canned mackerel fish with millet?

Another recipe for the dish, but this time it will be thicker thanks to the addition of millet. The cereal goes well with fish and makes the dish filling, but does not increase the calorie content! This first dish is prepared instantly and is liked by both adults and children.

Ingredients for 3 liters of water:

• 1 can of canned mackerel;
• 3 liters of water;
• 4-5 potatoes;
• 1 onion;
• 1 carrot;
• 2 tbsp. millet;
• 1/4 tsp. ground black pepper;
• vegetable oil;
• parsley, salt, pepper to taste.

How to cook:

1. Boil water, add peeled and finely chopped potatoes. Chop the onion, grate the carrots on a coarse grater, chop the parsley.

2. Fry the onion in vegetable oil until golden brown, add the carrots and cook until soft. Rinse the millet and add to the pan 20 minutes after boiling, cook until tender.

5 minutes before the end of cooking, place the roast and canned food together with oil in a container. If necessary, add salt, pepper, parsley and serve.

Fish soup from mackerel canned in oil with rice and potatoes

The first of the canned foods in oil turns out to be satisfying, but very light. The calorie content is only 35 kcal per 100 g, so it definitely won’t harm your figure. And the dish turns out to be budget-friendly, because the preparation requires basic ingredients.

Grocery list:

• 245 g (1 can) canned mackerel;
• 1-1.5 liters of water;
• 2 pcs. potatoes;
• 1 onion;
• 1 carrot;
• 1 tbsp. rice;
• 1 bay leaf;
• salt, oregano, basil to taste.

How to cook:

1. Wash, peel and cut the vegetables: potatoes into cubes, carrots into semicircles, onions into small cubes.

2. Boil water, add vegetables to the pan and cook for 5 minutes. Rinse the rice, add to other foods and cook for 10 minutes.

3. Break the mackerel into small pieces, place it in a saucepan, and pour the oil from the jar into it. Add spices: oregano, basil, bay leaf, cook for 5 minutes.

Remove from heat and leave covered for 10 minutes, taste and add salt if necessary. Can be served with fresh herbs.

Instead of mackerel, you can use canned saury, the dish turns out rich and appetizing! I described the step-by-step recipe in detail in another article.

Cooking fish soup in a slow cooker

Below are recipes with photos that describe this process step by step.

What ingredients are required:

• Fresh frozen fish – 1 piece;
• 2-3 medium potatoes;
• 1 medium carrot;
• 1 onion;
• Millet – ½ cup;
• Salt pepper.

Preparation procedure:

1. Prepare vegetables for soup, peel them and cut into cubes.
2. Clean the fish and cut into small pieces;
3. Place vegetables, fish and washed rice in layers in a multicooker bowl;
4. Pour in water so that the liquid is 2 cm above the ingredients, add salt and pepper;
5. Select extinguishing mode;
6. After the beep, add chopped herbs and serve.

This cooking option does not require much effort and a lot of time. Using a multicooker, you can prepare a dish at the right time.

Many housewives using this method leave only positive reviews. Since it saves time, it frees you up for more important things. And the taste remains unforgettable.

Cheese soup

Cheesy and creamy first courses are often prepared from fresh fish, which have a pleasant taste and delicate texture. You can also make an interesting soup from canned food using canned mackerel. As already mentioned, their taste is practically no different from fresh fish. The most affordable products are needed:

• canned food - 1 can (250 g);
• potatoes - 2-3 tubers;
• carrots - 1 pc.;
• onion - 1 head;
• semolina - 2 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• processed cheese (Druzhba or Karat are suitable) - 150 g;
• salt and ground pepper - to taste.

It is better to serve cheese soup with herbs and croutons. They are easy to prepare: fry small pieces of white bread in a dry frying pan.

Cut the potatoes into small slices, add water and put on fire. After boiling, add salt and cook for about 15 minutes. During this time, you can sauté vegetables by frying chopped onions and carrots in vegetable oil until golden brown. Add vegetables to potatoes, then send canned mackerel along with juice (or oil). It is recommended to remove the seeds - although they are soft, they are still unpleasant when they appear in a dish.

Grate the processed cheese to make it easier to melt. Add it to the pan, stirring the soup well until the product is completely dissolved. Add salt again to taste and add your favorite spices. It is undesirable to use hard types of cheese, because they do not melt well, leaving lumps.

To thicken the broth, it is customary to add semolina to the stew. They add it at the very end and simmer the soup for another 5 minutes - this is quite enough to prepare semolina. Next, you need to turn off the heat and let the dish “rest” so that it becomes more flavorful.

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

Scottish soup

In its homeland, this original thick fish soup with milk is interestingly served in round bread, from which the crumb is carefully removed, but regular serving in plates is also allowed.

Ingredients

To prepare this unusual hearty first course you need to take the following set of products:

• 2 cans of canned mackerel;
• 800-900 g potatoes;
• 1 onion;
• 2 tbsp. l. vegetable oil;
• 500 ml of clean drinking water;
• 2 tbsp. l. butter;
• 2000 ml fat milk;
• 1 pinch of salt;
• 1 pinch of freshly ground black pepper;
• 1 bunch of fresh dill.

Step-by-step cooking process

To prepare Scottish Fish Soup, follow these steps:

1. Peeled and cut into small pieces potatoes should be boiled until tender in a small amount of salted water.
2. In the meantime, you can cut the onion into small cubes and fry it evenly until golden.
3. Milk should be heated in a separate bowl.
4. Then you need to drain the broth from the finished potatoes and prepare a liquid puree by mashing the vegetables with butter until smooth, adding hot milk little by little.
5. Now you should add pieces of canned mackerel, fried onions and the necessary spices to the soup, mix everything carefully and heat on the stove for about 5 minutes.

6. The finished soup can be decorated with delicate sprigs of dill and sprinkled with garlic croutons.

Quick soup with fish

Canned fish is used for quick cooking. This will not make the dish less tasty; on the contrary, those soups that use canned fish are more aromatic and appetizing.

Ingredients:

• Mackerel -1b.
• Onion -2 pcs.
• Carrots-2 pcs.
• A large amount of greenery.
• Potatoes - 2 pcs.

Preparation:

Cut all vegetables into strips of equal size and add to a pan with water. Add spices to taste and cook until done.

Open a can of mackerel and pour the contents into the pan with the vegetables. Cook for another 2 minutes.

At the end, add coarsely chopped greens.

Canned mackerel soup in tomato sauce - an easy and tasty recipe

Canned first courses were especially popular during the Soviet era, but even now they are loved in many families. Because this is a light, satisfying and very simple dish. It’s good if you find a can of vegetables with a side dish (that’s what the original recipe calls for) - you won’t have to add them separately.

ARTICLES ON THE TOPIC:

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What you will need:

• 1 canned food (mackerel in tomato);
• 6 potatoes;
• salt, bay leaf.

How to cook:

1. Pour water into a saucepan and boil, peel the potatoes and cut into small pieces. Rinse it well to remove starch and drain the water.

2. Place the potatoes in boiling water and cook until almost done. Divide the canned fish into pieces, remove the backbone, and place in a pan.

Add salt to the soup, bring to a boil and cook until the potatoes are done. At the end, add the laurel, cook for a few minutes and let it brew for 10-15 minutes, covered.

Calorie content of dishes

Canned fish should always be at home, because at any moment you may need to quickly serve lunch. Mackerel is stored for a long time, and in terms of taste and benefits it is not inferior to the fresh product. It makes excellent cheese, pearl barley, rice, and potato soup.

You can ask your question to our author:

Soup with canned fish - photo recipe step by step

This delicious soup takes less than an hour to prepare. It is both light and rich. This soup will warm you up in the winter and can be eaten cold in the summer. The combination of products here is very light and fresh.

Your rating: (
4 ratings, average: 4.25 out of 5)
Cooking time: 35 minutes

Quantity: 6 servings