Canned fish saury soup with vegetables

Classic canned saury soup

An appetizing first course is whipped up from:

• 2 cans of canned food;
• 3 potato tubers;
• 1 carrot;
• 1 onion;
• herbs, salt and bay leaf.

To follow the classic recipe:

1. Place a saucepan with 2 liters of water on the fire.
2. While the water is boiling, cubes are prepared from peeled potatoes, thin half rings from onions, and shavings from carrots using a medium grater.
3. Saira is kneaded from one jar, and left in pieces from the second.
4. When the water boils, add potato cubes to the pan.
5. After 5 minutes, the remaining vegetables are added to the potatoes.
6. After 6 - 7 minutes, the prepared fish is placed in the water with vegetables.
7. The soup is salted, seasoned and cooked until done.
8. Before serving, the first dish is crushed with chopped herbs.

Potato soup with tomato

If you want something new and interesting, then you should definitely try this recipe for canned saury soup. How to cook it? First you need to take the following ingredients:

• 600 grams of potatoes;
• onion head;
• one carrot;
• a jar of saury in tomato;
• 60 grams of vegetable oil;
• a little salt and pepper;
• a couple of bay leaves.

Potatoes need to be peeled and cut into small cubes. Wash the pieces and place them in a saucepan. Pour in water and bring to a boil.

After boiling, reduce the heat. Peel carrots and onions. The first vegetable is cut into thin strips.

Fry both ingredients in oil until soft. Open a can of canned food. Cut into pieces.

Place the vegetables and saury into the pan. Boil until the potatoes are ready. Spices are added during the process.

Cooking in a slow cooker

Canned fish soup made in a slow cooker cooks even faster and at the same time retains all the beneficial vitamins contained in the products. For preparation you need:

• 1 onion;
• 1 carrot;
• 1 can of saury;
• 80 g millet;
• 5 potato tubers;
• a stack of sunflower oil;
• salt, spices.

Creation stages:

1. The onion is peeled, chopped, and then sautéed in hot oil in a multicooker in the “Frying” mode.
2. After the vegetable becomes transparent, the grated root vegetable is placed in the thicket.
3. After the frying is prepared, potato cubes, millet washed under running water and crushed saury are sent into the bowl.
4. The contents of the bowl are filled with water, salted and seasoned.
5. The first dish is prepared in the “Soup” mode for 40 – 50 minutes.

Canned tomato soup recipe

Thanks to the combination of beans, tomatoes and fish, this country or camping soup is especially appetizing. The first course is prepared very quickly from:

• 1 can of tomatoes in their own juice;
• 2 cans of white beans in their own juice;
• 1 can of canned saury;
• 1 onion;
• stacks of vegetable oil;
• a small amount of salt, seasonings.

During the cooking process we follow the following algorithm:

1. Place a pan with one and a half liters of water on the stove, to which juice from the tomatoes is added.
2. The beans are placed in a colander so that the juice from them does not make the dish cloudy, and after the water boils, they are placed in a saucepan.
3. Along with the beans, the fish is put into boiling water.
4. The tomatoes are peeled and divided into several parts.
5. The onion is chopped and sautéed in a frying pan, where the tomatoes are also placed.
6. The tomato-onion mixture is stewed for 5 minutes, after which it is sent to the pan.
7. The soup is salted, seasoned and served to the table.

Ingredients

It is best to take saury in oil, but if you have saury in its own juice, then during cooking it is better to add a couple of tablespoons of any vegetable oil if you want the soup to be richer.

You can take peppercorns, and replace tomatoes with tomato paste in the form of
two tablespoons . You can use any greens or do without them at all. For me it will be green onions, parsley and a little dill. You can add rice .

Saury soup with rice and potatoes

To complete this recipe for a hearty first course you will need:

• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• saury – 1 jar;
• rice – 50 g;
• butter – 20 g;
• herbs, salt and spices - to taste.

To prepare fish soup, you must adhere to the following algorithm of actions:

1. The vegetables are peeled, and then the onion is chopped, the potatoes are cut into small cubes, and the carrots are grated.
2. All prepared vegetables are placed in a frying pan with heated oil and simmered until 1 liter of water boils in a small saucepan.
3. Rice, well washed under running water, is placed in boiling water and boiled for about 5 - 10 minutes, depending on the variety.
4. Next, vegetables and saury taken from the jar are added to the rice.
5. The soup is salted, seasoned, crushed with chopped herbs and cooked until tender for 10 minutes.

Canned fish soup saury

The good thing about canned saury fish soup is that very little time and effort is spent on it. The simplest, easiest and fastest soup that came to us from the 70s is especially famous among students and business travelers. What can I say, many of us ate fish soup from canned saury or other fish in childhood.

Saury soup can be prepared with bell peppers, green peas and even seaweed. Rice, millet and pearl barley are used as filling porridges. And how well it goes with tomato...mmm, you'll lick your fingers.

In our article we offer you not only classic recipes, but also other original ways of preparing saury soup. We assure you you will be surprised!

Classic canned fish soup saury

The fastest recipe for making soup with saury.

Ingredients:

• Saira – 2 cans
• Rice – 100-150 g
• Carrots – 200 g
• Potatoes – 200 g
• Onion – 200 g
• Bay leaf – 2 pcs
• Peppercorns – 15 pcs.
• Fresh greens
• Salt to taste
• Water – 4.5 l
• Vegetable oil

Preparation:

Place a pot of water on the stove and bring to a boil. When the water boils, first add the rice. While the rice is cooking, prepare the fry. Pour vegetable oil into a frying pan and chop the onion into it.

We grate the carrots on a coarse grater and also add them to the onions. Fry for about 10 minutes. Add a few black peppercorns and a bay leaf to the soup.

When the rice is completely ready, add potatoes, fried vegetables and herbs.

In saury soup, it is better to cut the potatoes into large cubes for a more harmonious combination of saury with the taste of potatoes

Cook until the potatoes are ready. We need the rice to be boiled in the end. Place the saury from the cans directly into the soup in whole pieces along with the butter 5 minutes before the soup is ready.

It differs from the classic recipe in the presence of millet, which also goes very well with saury.

Ingredients:

• Saira – 1 jar
• Millet – ½ cup
• Carrots – 1 pc.
• Potatoes – 3-5 pcs.
• Onion – 1 pc.
• Bay leaf – 2 pcs
• Peppercorns – 15 pcs.
• Fresh greens
• Salt to taste
• Water – 2-2.5 l
• Vegetable oil

Preparation:

Pour water into a saucepan and place on medium heat. In the meantime, prepare the frying. Chop the onions into small cubes, grate the carrots and fry everything in a frying pan in a small amount of vegetable oil for 10 minutes. When the water boils, add salt and throw in the potatoes, cut into cubes.

After 15 minutes, add the roast and saury, previously mashed with a fork. Cook for another 5 minutes and add millet. Taste it, add salt and pepper if necessary, add bay leaf. After 10 minutes, remove the soup from the stove. Serve with fresh dill or green onions.

Anyone who tastes the soup will tell you that it is made with fish roe. But the secret is completely different...

Ingredients:

• Saira – 2 cans
• Semolina – 1 tbsp
• Carrots – 1 pc.
• Potatoes – 3 pcs.
• Onion – 1 pc.
• Bay leaf
• Ground pepper
• Salt
• Water – 2 l

Preparation:

Place randomly chopped vegetables into boiling water: potatoes, onions, carrots, then canned saury and cook until tender. Then add semolina, salt, pepper, and bay leaf to the soup.

To prevent the semolina from sticking into a lump in the boiling soup, pour it in a thin stream and stir constantly

Cook for 3-4 minutes and turn off. Semolina grains are boiled in fish soup and taste like caviar, and everyone thinks that it is real caviar. Bon appetit!

Tomato soup with saury

Tomatoes will give the soup an exquisite taste and aroma.

Ingredients:

• Saira – 1 jar
• Rice – 100-150 g
• Carrots – 2 pcs.
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Tomatoes – 5 pcs.
• Garlic – 3 cloves
• Bay leaf – 2 pcs
• Sweet pea
• Dried greens
• Salt to taste
• Water – 3 l
• Vegetable oil

Preparation:

Place pre-washed rice into boiling water, stir until the water boils again, add salt and pepper. Then prepare the soup dressing. Cut carrots and onions into small cubes. Take the tomatoes and cut them into small pieces too. Heat the oil in a frying pan.

First of all, fry the onion until half cooked, then add the carrots, mix everything and cover with a lid. After 7 minutes, add tomatoes, salt and mix. Simmer until the liquid has drained from the tomatoes. When the rice is half cooked, add the potatoes. Add bay leaf.

5 minutes before cooking the potatoes, add the roasted potatoes, dried herbs, mashed saury with a fork and crushed garlic. The soup is ready!

Suitable for lovers of very tasty and spicy first courses.

Ingredients:

• Saira – 1 jar
• Rice – 100-150 g
• Carrots – 2 pcs.
• Potatoes – 5 pcs.
• Onion – 1 pc.
• Tomatoes – 5 pcs.
• Hot chili pepper – 3 pcs.
• Bell pepper – 1 piece
• Garlic – 3 cloves
• Bay leaf – 2 pcs
• Sweet pea
• Dried greens
• Salt to taste
• Water – 3 l
• Vegetable oil

Preparation:

Prepared in the same way as the previous recipe. Only bell peppers and hot chili peppers are added to the dressing when frying along with tomatoes.

Fish soup Delicious nostalgia

An option for preparing soup for summer residents, it is prepared without frying vegetables.

Ingredients:

• Saira – 2 cans
• Rice – 2 tbsp
• Carrots – 1 pc.
• Potatoes – 3-4 pcs.
• Onion – 1 pc.
• Tomatoes – 1-2 pcs.
• Parsnip – 1 piece
• Bell pepper – 1 pc.
• Celery – 3 cuttings
• Ground black pepper, coriander, spices for fish
• Water – 3-3.5 l
• Green onions, parsley, dill, bay leaf

Preparation:

Cut the potatoes into medium-sized strips and place in boiling water. Add rice and bring to a boil. Cut the washed carrots, parsnip root, celery, tomatoes into small strips and add all the vegetables to the soup.

Transfer to low heat and cook for 5 minutes. Remove the formed foam. Then add bay leaf, spices, saury, pepper and coriander, spices for fish, salt to taste.

2 minutes before readiness, add dill, parsley, green onions and turn off the stove.

Here is a recipe for a thick and very aromatic cheese soup.

Ingredients:

• Saira – 240 g
• Millet – 100 g
• Processed cheese – 200 g
• Carrots – 1 pc.
• Potatoes – 300 g
• Onion – 1 pc.
• Salt, pepper to taste
• Water – 1.25 l
• Vegetable oil

Preparation:

In the multicooker bowl we place potatoes, cut into medium cubes, grated carrots, washed millet, saury mashed with a fork, and processed cheese. Fill with cold water, stir well. Close the lid. Select the Soup mode in the menu (if you can select products, click Vegetables). We set the time to 40 minutes. Serve with fresh herbs.

Saury soup in a slow cooker

And this is perhaps the simplest recipe for preparing the first dish in the world.

Ingredients:

• Saira – 1 jar
• Rice – 50 g
• Carrots – 150 g
• Potatoes – 300 g
• Onion – 100 g
• Salt, pepper to taste
• Water – 2 l
• Vegetable oil

Preparation:

Cut the potatoes into medium cubes, grate the carrots on a coarse grater, and finely chop the onion. Add oil, onions, carrots to the multicooker bowl and fry our mixture for 15 minutes in Baking mode, stirring occasionally.

Then add water, potatoes, rice, salt, pepper. Set the multicooker to Soup mode for 45 minutes. After this time, put saury and bay leaf into the bowl and let the soup simmer for another 15 minutes.

Our soup is ready, bon appetit!

If you are fishing and haven’t caught a single fish, but really want fish soup, we offer this version of fish soup cooked over a fire.

Ingredients:

• Saira – 2 cans
• Rice – 100-150 g
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Salt, spices, bay leaf
• Water – 4 l

Preparation:

We light a fire and hang the pot so that the flames only lightly touch the bottom. Pour oil from cans of saury into the bottom of the pot. Add randomly chopped onions and carrots to the boiling oil. Fry until golden brown.

Next, add water and bring to a boil. Place potatoes and rice in boiling salted water (can be replaced with millet or pearl barley), cook for 30 minutes.

5 minutes before readiness, add saury, bay leaf and any spices on hand.

The most delicious saury soup in the world!

Ingredients:

• Saira – 1 jar
• Rice – 100 g
• Processed cheese – 1 piece
• Bell pepper – 1 piece
• Carrots – 1 pc.
• Potatoes – 4 pcs.
• Onion – 1 pc.
• Salt, pepper to taste
• Water – 2 l
• Vegetable oil

Preparation:

Place the potatoes, cut into small cubes, into boiling salted water. Fry finely chopped onion in a small amount of butter until golden brown.

Then add the carrots grated on a coarse grater, fry for 5 minutes and add bell pepper. After another 2 minutes, add saury and bay leaf into the frying pan and fry a little too.

When the potatoes are half ready (10-15 minutes), add the fried rice and well-washed rice. Cook for another 20 minutes. At the end, add grated processed cheese, spices and herbs.

This type of soup is suitable for lovers of Korean cuisine.

Ingredients:

• Saira – 1 jar
• Dry seaweed – 30 g
• Garlic – 3-4 cloves
• Coarse salt
• Ground black pepper
• Soy sauce – ½ tbsp
• Sesame oil
• Water – 1.5-2 l

Preparation:

Soak the dry seaweed in cold water and leave to swell for 30 minutes. Take out the saury without oil and cut into pieces. Chop the garlic. Add soy sauce, sesame oil, garlic, pepper to the saury, mix thoroughly and leave for 30 minutes. We wash the seaweed in salted water, place it in a colander and place it in small pieces.

Pour a small amount of sesame oil into a pan and fry the pickled saury. Add cabbage and fry over medium heat. Add chopped garlic, add water, cover with a lid and wait for the soup to boil. After that, add coarse salt, sesame oil and cook for about 15 minutes.

Serve with rice and other Korean snacks.

Saury soup with seaweed and green peas

A soup for true aesthetes, very original and tasty.

Ingredients:

• Saira – 1 jar
• Sea kale – 250 g
• Onion – 1 pc.
• Carrots – 1 pc.
• Eggs – 4 pcs.
• Canned peas – 1 can
• Fresh herbs
• Salt pepper
• Water – 3 l
• Vegetable oil – 2-3 tbsp

Preparation:

Place peeled and diced potatoes into boiling water. Chop the onion and sauté in oil. Add chopped carrots to the onions. Place the roast in a pan.

When the potatoes are ready, add seaweed, cut into pieces saury without oil and green peas. Season the soup with chopped boiled eggs and herbs.

Add salt, pepper and cook for another 2-3 minutes over low heat.

Source: https://www.supyday.ru/recepty/recept/171

With millet and cheese

A delicate fish soup prepared according to this recipe is perfect for a children's menu or a busy person who does not have the opportunity to spend a lot of time at the stove. To create the first dish we use:

• canned saury – 1 jar;
• soft processed cheese – 1 pack;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• millet – 50 g;
• onion – 1 pc.;
• sunflower oil - for frying;
• salt and spices - to taste.

Preparation method:

1. The potatoes are peeled and cut into small cubes.
2. Water is brought to a boil in a small saucepan, into which potato cubes and thoroughly washed millet are placed.
3. Chopped onions and carrot shavings are sautéed in a frying pan with vegetable oil until golden brown.
4. When the potatoes and cereal are ready, place the carrot-onion mixture, processed cheese and mashed saury into the pan.
5. The first dish is salted, seasoned, mixed thoroughly so that the cheese is completely dissolved, and simmered for about 5 minutes.
6. The soup in portioned bowls is optionally crushed with chopped herbs.

Sprat soup in tomato

This is a Mexican-style cooking option, with its characteristic spiciness and piquancy, with a lot of vegetables, beans and herbs.

Ingredients for a group of 4 people:

• sprat in tomato - 1 can;
• frozen or canned corn - 1/2 can;
• onion - 1 piece;
• canned beans - 1 can;
• large potatoes - 1 piece;
• garlic - 5 cloves;
• fresh hot pepper - to taste;
• cilantro - 1 bunch.

Step-by-step instruction:

1. Bring water to boil in a medium sized saucepan.
2. Peel and cut the potatoes. The shape of the pieces in the soup does not matter.
3. Chop the onion randomly. Send to fry in a frying pan with the addition of any oil except sesame and coconut.
4. When the water boils, send the potatoes to cook.
5. After 10 minutes, throw beans, sprat, and corn into the pan. Canned fish does not require long cooking; other products can also be consumed directly from the can.
6. After another 5 minutes, when everything is ready, add crushed or chopped garlic, cilantro and pepper at the very end of cooking.

Let it brew for a while so that the flavors become friends and pour into plates.

With seaweed and green peas

Canned saury soup with the addition of seaweed and peas is an original dish for real gourmets. To complete the recipe you will need the following grocery kit:

• 1 can of saury;
• 250 g seaweed;
• 1 onion;
• 1 carrot;
• 4 medium eggs;
• 1 can of canned peas;
• a stack of vegetable oil;
• salt, spices and herbs.

To enjoy the taste of the original first course, follow these steps:

1. In a frying pan with heated oil, chopped onions are fried, to which, after 2 - 3 minutes, carrots grated on a medium grater are added.
2. 3 liters of water are poured into the pan and brought to a boil.
3. After boiling, potato cubes are immersed in water.
4. The eggs are boiled, peeled and cut into cubes.
5. After the potatoes are ready, frying, pieces of fish without oil and chopped seaweed are added to the pan. Immediately after them, green peas, salt and spices, thrown into a colander, go into the soup.
6. After 5 minutes, chopped herbs and egg cubes are added to the first dish.

Delicious noodle soup

Fish soup is not always prepared with cereal. Vermicelli also goes well with canned food and vegetables. For this simple version of soup you need to take the following products:

• two cans of saury in oil;
• two potato tubers;
• onion head;
• one carrot;
• salt and pepper to taste;
• a little vegetable oil for frying;
• 50 grams of vermicelli.

How to cook canned soup? The recipe for making saury is quite simple. First, bring the water to a boil.

Potatoes are peeled and cut into cubes. Place in a saucepan.

Chop carrots and onions and fry in vegetable oil until soft. Place the vermicelli on a plate and put it in the microwave for two minutes. This simple step allows you to get dense noodles that will not boil over when reheated.

Canned food is opened. It is better not to add oil to the soup. Crumple the fish pieces to the desired size.

Sent to potatoes. Add onion and vermicelli. Season to taste.

Bay leaf goes well with this soup. After a couple of minutes, turn off the dish, cover the soup with a lid and let it sit for another five minutes.

How to cook soup from canned saury to make it more elegant? Simply add chopped greens to your plates. Aromatic dill is perfect.

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Rich saury fish soup

When going for a picnic in the forest or closer to the water, you should take a pot with a tripod and a minimum food set, from which you will get a hearty and very tasty fish soup in a matter of minutes. You need to prepare in advance:

• 2 cans of saury in oil;
• 100 g rice;
• 1 carrot;
• 1 onion;
• 4 potato tubers;
• salt, spices, bay leaf.

To enjoy a rich soup while sitting by the fire, you will have to do a few simple steps:

1. While the fire is burning, onions and carrots are randomly chopped, peeled potatoes are cut into cubes.
2. Canned oil is poured onto the bottom of the pot, where the flames just reach.
3. Place onions and carrots into boiling oil and fry until golden brown.
4. After the vegetables acquire a golden color, they are filled with 4 liters of water.
5. Place washed rice and chopped potato cubes into boiled and salted water.
6. 10 minutes before cooking, to make the soup more rich, add fish, bay leaf and spices to the pot.

Thus, saury soup, familiar to many from their student days and times of long business trips, is distinguished by its ease of execution and excellent taste, which can be complemented by using combinations of a wide variety of products.