Fish soup from canned pink salmon

Pink salmon is an incredibly healthy fish that does not lose its properties when preserved or cooked. Having a jar of canned fish, you can easily prepare a light, tender soup in a hurry, rich in phosphorus and vitamin D.

Canned pink salmon soup with rice

Budget-friendly, but at the same time satisfying and rich soup with red fish - pink salmon. The recipe uses only simple ingredients that can be easily found in every grocery store, and the dish itself does not require much effort.

1. 
   How to cook fish soup from canned pink salmon? We wash the cereal in cold water at least 3-5 times - this is necessary in order to get rid of excess starch and debris.
2. 
   Peel a few potatoes and cut into small pieces.
3. 
   Cut the onion into thin half rings.
4. 
   Three carrots on a coarse grater or cut into small cubes.
5. 
   Place chopped potatoes and rice in a saucepan, add the required amount of water, add salt and bay leaves and put on the fire. Cook for 20 minutes.
6. 
   Heat the oil in a frying pan and fry the chopped onion and carrots. As soon as the fried vegetables soften, add a little ketchup, stir and simmer for about 6-8 minutes over low heat.
7. 
   Grind the canned fish and the filling with a fork.
8. 
   Transfer the roast and the top to the pan with the rice and potatoes, season and add chopped herbs if desired. Bring the soup to a boil over moderate heat and remove from the stove.
9. 
   Appetizing fish soup is ready. Make yourself and your loved ones happy!

How to cook soup from canned pink salmon with potatoes?

A hearty, quick dish that can feed the whole family - fish soup with potatoes. This first course turns out very rich and flavorful, and is very easy to prepare.

Cooking time – 35 min.

Cooking time – 25 min.

Portions – 3-4.

Ingredients:

• Canned pink salmon – 1 can.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Carrots – 2 pcs.
• Salt - to taste.
• Black peppercorns – 3-4 pcs.
• Bay leaf – 1-2 pcs.
• Water – 1.5 l.

Cooking process:

1. Peel medium-sized potatoes and cut into small cubes.

2. Boil about one and a half liters of water in a saucepan of a suitable size and add the potato cubes there.

3. Grate the carrots on a large or medium grater.

4. Also transfer to boiling water.

5. Chop the onion.

6. Place small onion pieces in a saucepan with the rest of the vegetables.

7. Carefully open the jar of fish.

8. Mash the pink salmon with a fork right in the jar along with the oil filling.

9.As soon as the potatoes are ready, add the fish to the soup and continue cooking over low heat for about another 5-7 minutes.

10. A few minutes before removing from the stove, add spices: peppercorns, bay leaves and salt to taste.

11. Before serving, decorate with chopped herbs. Bon appetit!

Simple and tasty soup from canned pink salmon with millet

A very light, but at the same time rich and satisfying soup, made from one can of canned fish and the simplest and most affordable vegetables. The preparation process takes very little time, and the result will pleasantly surprise you.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

• Canned pink salmon – 250 gr.
• Onion – 1 pc.
• Potatoes – 2 pcs.
• Carrots – 1 pc.
• Laurel leaf – 1-2 pcs.
• Water – 1-1.5 l.
• Millet cereal – 2 tbsp.
• Olive oil – 3 tbsp.
• Salt - to taste.
• Black peppercorns – 4 pcs.

Cooking process:

1. We start by chopping the potatoes into medium-sized cubes, then put them in a saucepan, fill them with water and put them on the stove, cook over moderate heat.

2. Chop the carrots and onions and fry until soft in a frying pan with hot olive oil.

3. Transfer the frying mixture to the pan with the potato cubes.

4. 5-7 minutes before the vegetables are ready, add a few tablespoons of thoroughly washed millet and whole pieces of pink salmon. If you like, you can chop the fish with a fork and add it as is. Add bay leaf, peppercorns and salt.

5. Continue cooking for about another 10-15 minutes.

6. Soup, whipped up and ready to serve. Enjoy!

Delicious soup from canned pink salmon with barley

A flavorful fish soup can easily be prepared using canned pink salmon.Adding pearl barley makes the first dish very satisfying and satisfies hunger for many hours.

Cooking time – 40 min.

Cooking time - 15 minutes.

Portions – 8-9.

Ingredients:

• Pink salmon in oil (canned) – 2 cans.
• Potatoes – 3 pcs.
• Onions – 1 pc.
• Pearl barley – 60-70 gr.
• Carrots – 1 pc.
• Water – 3.8-4 l.
• Sunflower oil – 1 tbsp.
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. Soak pearl barley overnight in cold and clean water to swell.

2. The next day, transfer the pearl barley into a saucepan and add the required amount of water, put it on the stove and cook for 35 minutes.

3. Peel the potatoes and chop them into small cubes, add them to the pan with the barley and cook for 15-20 minutes.

4. Heat the oil in a frying pan and fry the chopped vegetables - carrots and onions, until golden brown.

5. Chop the pink salmon thoroughly with a fork and add to the soup, along with the aromatic frying. Continue cooking for 8-10 minutes.

6. Before removing from heat, season the dish, add salt and pepper and serve in portioned tureens. Bon appetit!

How to make canned pink salmon soup with cream?

Insanely tender creamy soup with canned pink salmon is not only tasty, but also very healthy, since fish contains many trace elements and phosphorus, which the human body really needs.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 4-5

Ingredients:

• Pink salmon in filling - 1 can.
• Potatoes – 4-5 pcs.
• Onion – 1 pc.
• Carrots – 1 pc.
• Cream 20% - 200 ml.
• Water – 2.5 l.
• Sunflower oil – 1-2 tbsp.
• Spices - to taste.
• Salt - to taste.

Cooking process:

1. We start with potatoes, since this root vegetable takes longer to be ready than other vegetables.We peel 4-5 tubers and chop them into small cubes, put them in a pan of a suitable size, fill them with two and a half liters of water and put them on the stove.

2. Peel one onion and finely chop it.

3. Grind the carrots on a coarse grater or cut them into thin cubes using a knife.

4. Heat a small amount of oil in a saucepan and fry the onions until golden brown.

5. Add carrots to the golden onions, mix and fry until the vegetables are soft.

6. Open the jar of pink salmon and pour the filling into the soup.

7. Transfer the sautéed mixture into a saucepan and continue cooking for about 10 minutes over low heat.

8. After time, add salt and season to your taste. Pour in a little less than one glass of heavy cream and blend all the ingredients with a blender until the consistency of puree.

9. Pour the finished soup into bowls and add a piece of pink salmon to each serving. If desired, decorate with chopped dill. Bon appetit!

Step-by-step recipe for canned pink salmon soup with processed cheese

It is already difficult to surprise anyone with meat soups with the addition of cheese, so we present to your attention a recipe for an improvised fish soup made from pink salmon and delicate cream cheese. The dish turns out to be very tender and light, but at the same time satisfying.

Cooking time – 35 min.

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Canned pink salmon in oil – 250 gr.
• Potatoes – 4-5 pcs.
• Carrot – 1 pc.
• Onion – 1 pc.
• Processed cream cheese – 70-100 gr.
• Bay leaf – 1-2 pcs.
• Freshly ground black pepper – 1/3 tsp.
• Greens - to taste.
• Water – 2.5 l.

Cooking process:

1. First of all, we prepare all the necessary products: we clean the vegetables and rinse them in water.

2. Cut the potatoes into small pieces, carrots into thin rings, and simply cut the onions into 3-4 parts.Place all the vegetables in a saucepan of a suitable size, add two and a half liters of water and cook over moderate heat for about 10-12 minutes.

3. While the broth is preparing, open the canned fish and mash it with a fork.

4. After 12 minutes of cooking, add a few laurel leaves to the ear, pepper and don’t forget about salt.

5. Then carefully transfer the creamy melted cheese into the pan with a spoon.

6. Thoroughly mix all the ingredients together and simmer for about 5 more minutes, tightly closing the lid.

7. Turn off the heat, transfer the pink salmon and let it brew for about 8-10 minutes.

8. Before serving, decorate with chopped herbs - dill, parsley or green onions. Cook to your heart's content!