Canned pink salmon soup: a simple recipe
The whole family will love this delicious pink salmon soup. It turns out aromatic and rich.
You will need:
- water – 1.5 liters;
- sea salt;
- canned pink salmon – 1 can;
- black pepper – 3 peas;
- potatoes – 370 g;
- bay leaf – 2 leaves;
- carrots – 170 g;
- vegetable oil – 25 ml;
- onion – 170 g.
How to cook:
- Boil water and add diced potatoes.
- Rice must be washed thoroughly, at least 7 times. Otherwise the soup will turn out cloudy. Pour into water. Cook for 11 minutes.
- Pour the liquid drained from the fish into the potatoes. Peel the pink salmon and remove the seeds.
- Using a coarse grater, chop the carrots and chop the onion into small cubes. Heat oil in a saucepan. Add vegetables and fry until golden brown. Add to soup.
- Add fish pieces. Sprinkle with salt and add bay leaves and peppercorns. Boil for 6 minutes on the minimum burner setting.
Calorie content
The classic recipe for canned fish soup with millet has a very low calorie content, despite the presence of cereals - only 62 calories per one hundred gram serving, so this soup is highly valued by women who are always losing weight, who sometimes get tired of eating only salads and reach for prohibited canned food. Their quantity in the soup is minimal, so they will not cause any particular harm to health, but will perfectly fill the stomach. The presence of millet makes the soup so satisfying that the feeling of hunger goes away for a long time, especially if you add one loaf of whole grain bread to the dish.
The soup is served immediately after preparation; it should not be left the next day, so we calculate the required number of servings in advance. It’s very tasty if you serve canned soup with bread, dried in a hot frying pan and lightly rubbed with a clove of garlic for flavor.
Fish soup with canned pink salmon and rice
Canned pink salmon retains the nutrients and vitamins contained in fresh fish, so the soup is not only tasty, but also very healthy.
You will need:
- canned pink salmon – 1 can;
- salt;
- rice – 60 g;
- parsley;
- potatoes – 460 g;
- dill;
- onion – 170 g;
- water – 2 liters;
- carrots – 170 g;
- black pepper – 3 peas;
- bay leaf – 1 leaf.
How to cook:
- Using a vegetable peeler, peel the vegetables. Using a coarse grater, chop the carrots. Chop the onion. For the soup you will need squares. To prevent the vegetable from stinging your eyes, you need to rinse the onion and knife with water.
- Chop the potatoes and soak them in water for a while to prevent the potato cubes from darkening.
- Remove the fish from the jar and cut it. You cannot grind pink salmon too much, otherwise you will end up with porridge rather than soup. Therefore, it is better to use large pieces.
- The rice will need to be washed until the liquid remains clear. Chop the greens.
- Boil the volume of water specified in the recipe. Pour the pink salmon marinade from the jar and add salt. Sprinkle rice grains. Mix well with a wooden spoon. Cook for 13 minutes.
- Add onion, potato cubes, bay leaves and carrots with peppercorns. Continue cooking until the vegetables are soft. This process will take about a quarter of an hour.
What can replace millet?
Not everyone likes the recipe for soup with millet; for many, this grain causes dislike, bordering on disgust. No problem! Soup with canned fish can be prepared using rice, pearl barley, bulgur, medium-ground wheat or even buckwheat - the taste, of course, will be different each time, but no worse than the classic field soup with millet. We take the same recipe as a basis, only we replace the cereal with the same amount of another. In any case, it is important that it is completely boiled, but does not fall apart into slurry, so we monitor the cooking process and focus on appearance and taste, and not time indicators.
Original recipe with melted cheese
Cheese and fish go together perfectly. Therefore, their tandem allows you to prepare the perfect, aromatic soup that will delight you with an amazing taste. For cooking, it is better to choose pink salmon in its own juice.
You will need:
- pink salmon – 250 g canned;
- pepper;
- potatoes – 320 g;
- salt;
- pine nuts – 55 g;
- carrots – 110 g;
- butter – 45 g;
- onion – 85 g;
- water – 1 liter;
- dill – 45 g;
- processed cheese – 200 g.
How to cook:
- Grind the carrots on a fine grater. Chop the onion and place together with carrot shavings in melted butter in a frying pan. Fry until beautiful golden color.
- Cut the cheese into small slices. Chop the potatoes. You will need small cubes.
- Heat a dry frying pan and fry the nuts. Mix with roasted vegetables.
- Chop the greens. Remove the fish from the jar and separate the large bones. Divide into medium-sized pieces.
- Place potato cubes into boiling water. Sprinkle with pepper, then salt and cook for 12 minutes.
- Add a mixture of vegetables and nuts. Boil.
- Add processed cheese. Stirring constantly, cook until the product dissolves. Place fish pieces. Cook for 3 minutes. Sprinkle with herbs. Remove from the burner and leave for a quarter of an hour. The lid should be closed at this moment.
When purchasing canned food, pay attention to the condition of the can. If it is dented or rusty, then you should not purchase it. The shelf life also has a big impact on the dish. If it comes to an end, then the fish can ruin the taste of the soup.
Cooking features
Canned fish soup is quick and easy to prepare, but the result may not be exactly as expected if you don’t know a few important points.
- To prepare the soup, pink salmon canned in its own juice or oil is usually used. Some recipes call for fish in tomato sauce. Canned food should not contain artificial colors, flavor enhancers, or preservatives. Apart from fish, butter or tomato, salt, pepper and bay leaf, there should be nothing in canned food.
- Canned fish are added to the soup 10 minutes before it is ready, usually along with the juice or oil in which they were preserved. Whether to grind the fish before this depends on the recipe. Experienced chefs, regardless of the requirements of the recipe, advise removing large bones from pieces of canned pink salmon, since in the soup they become rough and spoil its taste.
- For satiety, vegetables and cereals are added to the soup. Pink salmon goes well with rice and millet.
- The soup can be given a delicate creamy taste by adding milk, cream, and processed cheese to the dish.
- Experienced housewives recommend cooking canned fish soup in purified water. Otherwise the broth may become cloudy.
- Butter will add a pleasant taste to the soup. You can add it to the pot of soup a couple of minutes before removing it from the stove, or put it on everyone's plate. It is important that the oil does not end up as a spread, otherwise an unappetizing film will form on the surface of the soup.
- Fresh herbs will make the taste of canned pink salmon soup even more pleasant. Green onions go especially well with this dish.
Canned pink salmon soup is relatively inexpensive. It will turn out to be tender and aromatic if you take into account the above subtleties when preparing it. Even the most complex recipe will take no more than 30 minutes to prepare.
How to cook pink salmon soup with millet
A simple but satisfying fish soup made from pink salmon is easy to prepare. For cooking, use canned food in oil or tomato sauce.
You will need:
- water – 2 liters;
- vegetable oil – 25 ml;
- potatoes – 570 g;
- bay leaf – 2 leaves;
- onion – 120 g;
- pink salmon in oil – 230 g canned;
- black pepper – 4 g;
- millet – 110 g;
- salt – 6 g;
- carrots – 120 g.
How to cook:
- Chop the potatoes. You will need medium sized cubes. Rinse the millet until the water is clear.
- To boil water. Place potato cubes and millet. Cook for 22 minutes.
- Grate the carrots. You can use a coarse or fine grater. Chop the onion.
- Warm up the saucepan. Add oil and heat. Fry onion pieces with carrot shavings until golden.
- Remove the bones from pink salmon. Mash together with the marinade with a fork and place in a saucepan. Cook for 3 minutes.
- Place the roast. Sprinkle with pepper and salt. Mix. Cook for 4 minutes.
- Add bay leaf and turn off the burner after a minute. Sprinkle the soup with chopped herbs for a quarter of an hour.
Ingredients
Fresh and high-quality canned fish is already half the success. When purchasing, you should pay attention to the composition, date of manufacture and type of jar. Dented cans with blurred markings should be immediately taken out of the basket. Canned saury fish soup with millet will taste better if you buy the fish in a glass container. What is required for lunch:
- saury in oil - 1 jar;
- potatoes - 3-4 tubers;
- carrots - 1 pc.;
- large onion;
- water - 2 l;
- greens - to taste;
- sunflower oil - for frying vegetables;
- millet - 2-3 tbsp. l.;
- several bay leaves;
- allspice and salt.
It is not recommended to take too many spices, since canned food already contains salt and seasonings. Soup with saury and cereals is enough to be supplemented with fresh dill, bay leaves, and pepper.
Cooking with cream
If you want to please your family with a soup that is delicate in taste, then it’s time to prepare fish soup with cream.
You will need:
- potatoes – 380 g;
- water – 680 ml;
- canned pink salmon – 240 g;
- vegetable oil;
- onion – 160 g;
- cream – 440 ml;
- carrots – 160 g.
How to cook:
- Chop the onion and grate the carrots. Place in hot oil and fry.
- Place diced potatoes into boiling water. Add salt and boil for 17 minutes. Then transfer the frying and cook for 2 minutes.
- Add the fish, which was previously mashed with a fork. Stir and pour in cream. Boil. You should not prepare soup for future use, as the soup with the addition of cream will quickly turn sour.
List of required products
The recipe for soup with millet is distinguished by its simplicity and accessible ingredients, which is why it is often called “student soup”, because it is in your youth that you learn the hardships of a harsh life, when the scholarship is still a long time away, but you want to eat.
To prepare the soup you will need:
- Water - three liters.
- One can of canned fish.
- Three to four medium sized potatoes.
- One onion and one carrot each.
- If available, use a small parsley root.
- Millet – 100 grams.
- Vegetable oil for dressing – 2 tbsp. spoons.
- Salt, fresh herbs.
Tomato soup
Olives give the dish a piquant flavor, pink salmon gives it an aroma, and the rice makes the soup rich.
You will need:
- pink salmon – 1 can;
- tomatoes in their own juice – 420 g;
- rice – 240 g;
- Italian herbs;
- green olives – 220 g;
- black pepper;
- vegetable broth – 1.5 liters;
- salt;
- onion – 140 g;
- vegetable oil;
- garlic – 3 cloves.
How to cook:
- Boil rice grains in brackish water.
- Chop the onion. Chop the garlic cloves. Place in a frying pan and fry with oil.
- Grind the tomatoes and pour in the broth. Cook for 12 minutes.
- Drain the marinade from the olives. Select large bones from pink salmon. Add to soup.
- Sprinkle with salt and spices. Simmer for 7 minutes.
- Add cooked rice grains. Boil and serve.
With pearl barley and tomato paste
A hearty and tasty soup from canned pink salmon can be prepared by adding tomato paste and pearl barley.
List of required products:
- 2 liters of water;
- A jar of canned pink salmon;
- 100 grams of pearl barley;
- Onion head;
- Carrot;
- 5 medium-sized potatoes;
- A couple of tablespoons of tomato paste;
- Lavrushka;
- A little salt and pepper;
- Green onions;
- Sunflower oil.
Detailed recipe description:
- Pour water into a saucepan and put on fire.
- Rinse the barley and add to boiling water.
- Peel the washed potatoes and cut into cubes. Place it in the pan after the pearl barley has swelled a little. Cook for 20 minutes.
- Peel the carrots and grate on the coarse side of a grater. Remove the skin from the onion and chop it finely. Place the vegetables in a frying pan and fry a little in sunflower oil.
- Add tomato paste to the vegetables and sauté for a couple of minutes.
- Add the fry to the pan, add the canned fish there, lightly mashing it with a fork.
- Add a bay leaf and continue cooking. After a couple of minutes, the finished soup can be removed from the heat.
Before serving, add chopped green onions to the bowl of soup. You can add a couple of spoons of sour cream, but this is optional.
In 100 grams of fish soup:
- 6.4 g protein;
- 1.6 g fat;
- 16.8 g carbohydrates.
Energy value - 106 Kcal.
