Cream of pink salmon soup with cream. Thick soup with pink salmon and melted cheese. Creamy soup from canned pink salmon with melted cheese

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 choose delicious canned pink salmon?

To make the soup tasty, you should add high-quality canned pink salmon. To do this, you need to know how to choose the right canned food.

Give preference to a product that is produced in the Far East.
This is where pink salmon are caught.
Be sure to pay attention to the production date. Pink salmon are caught in July, August and September. Therefore, the product produced at this time is definitely from fresh fish.
Check the code on the can by touch, it should be convex. This is a guarantee that the shelf life and production date have not changed.
The canned food should contain only fish and salt.
When you open the jar you should see pink colored pieces. This is the kind of fish that will be healthy and tasty. If you see a gray product, you should not use it.
The jar must be undamaged. Dents, scratches and rust indicate improper storage and transportation. In this case, the inner layer, which is responsible for preservation, could be damaged, and the fish could deteriorate.
It is recommended to shake canned goods when purchasing. The manufacturer, according to the rules, lays out the pieces vertically and tightly. If the liquid gurgles strongly when you shake it, it means you placed less fish than you should have.

Step 1: prepare the carrots.

Using a knife, peel the carrots and rinse thoroughly under running water. Now, using a coarse grater, grate the component directly on the cutting board. Then pour the carrot shavings into a clean plate and leave aside for a while.

Step 2: prepare the onion.

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate.

Step 3: prepare the potatoes.

Using a knife, peel the potatoes and rinse well under running water. Place the vegetable on a cutting board and cut into small pieces. Place the crushed component in a small bowl and fill it with regular cold water so that the liquid completely covers the potatoes. This must be done so that it does not darken when exposed to air.

Step 4: prepare canned pink salmon.

Using a can opener, open a can of canned pink salmon. Attention:
do not pour out the fish broth, as we will be adding it to the soup.
Now carefully place the pieces of fish onto a cutting board using a tablespoon and cut them into several pieces with a knife. Important:
there is no need to grind the component too much so that we don’t end up with porridge during the cooking process. You can also chop pink salmon directly in the jar, without placing it on a flat surface.

Step 5: prepare the rice.

Pour the rice into a sieve and rinse thoroughly under running water until the liquid becomes clear. After this, set the container aside. This must be done to remove excess water from the glass component.

Step 6: Prepare the greens.

We rinse the parsley and dill under running water, shake off excess liquid and place on a cutting board. Using a knife, finely chop the greens and pour into an empty saucer. Attention:
the soup can be prepared without these ingredients. I usually add dill, then the dish turns out with a pleasant aroma, like fish soup.

Step 7: prepare canned pink salmon soup.

Pour clean cold water into a saucepan and place over medium heat. To make the liquid boil faster, cover the container with a lid. Immediately after this, slightly reduce the heat and carefully pour the fish broth and salt to taste into the pan. Now pour in the washed rice, mix everything well with a tablespoon and cook the soup for 10 minutes
.
After the allotted time has passed, add chopped onions, potatoes, carrot chips, as well as bay leaves and peppercorns to the pan. Continue cooking the dish until the vegetables are soft for about 10 minutes
.
Then put pieces of pink salmon into a container and pour in 2/3 of the chopped greens
.
Cook the soup for another 5 minutes
and then turn off the burner.

Step 8: serve canned pink salmon soup.

Using a ladle, pour the canned pink salmon soup into deep plates and garnish with a small amount of the remaining greens.
Serve to the dinner table along with slices of bread or crackers. Enjoy your meal! To make the soup tasty and safe, you must first choose high-quality canned food. Therefore, important rules when purchasing this product are: choice of place of production, date and composition. Try to purchase canned food that is produced in areas where this type of fish is caught, for example, the Far East, Kamchatka, the Kuril Islands or the Khabarovsk Territory. In months such as July, August and September, there is heavy fishing, so when you buy canned food during these days, you will be one hundred percent sure that the pink salmon is truly fresh and of high quality. The product should contain only salt and fish;

In addition to the spices indicated in the recipe, you can add any others to the soup to suit your taste. For example, this could be a mixture of bell peppers or special seasonings for fish;

For a piquant sourness, you can put a slice of lemon on everyone’s plate.

Many people love fish soups, but not all housewives are enthusiastic about the idea of cooking homemade fish soup. To do this, you need to clean and gut the fish, and then strain the broth to get rid of the bones. The solution to the problem may be canned fish soup. It doesn't take much time or skill to make it. Canned pink salmon soup turns out tender, tasty and aromatic even for those who do not know how to cook. The presence of a large number of recipes for this first course allows you to choose an option for every taste.

Potato soup with canned pink salmon

canned pink salmon - 0.22–0.25 kg;
potatoes - 0.4 kg;
carrots - 120 g;
onions - 150 g;
bay leaf - 2 pcs.;
black peppercorns - 4 pcs.;
water - 1.5 l;
fresh parsley - 20 g;
vegetable or butter - how much will be needed;
salt - to taste.

Fill a pan with purified water and place it on the stove.
Peel the potatoes and cut into one and a half centimeter cubes.
Peel the carrots and grate coarsely.
Peel the onion and cut into small cubes.
Heat the oil in a frying pan, add onions and carrots, fry until golden brown.
When the water in the pan boils, add the potatoes. Cook for 10 minutes.
Open the canned food and place the contents of the can into a bowl. Using a fork, divide large pieces into 2 parts, remove the spinal bones. Mash the rest with a fork and place in the pan with the potatoes.
After 10 minutes, add bay leaf and pepper. Salt the soup to taste.
Add carrots and onions. Cook for 3 minutes.
Add parsley finely chopped with a knife. Let it simmer in the soup for a minute or two, then remove the pan from the heat. Leave for 10–15 minutes covered.

The recipe for the first course of canned pink salmon with potatoes is one of the simplest; even a schoolchild can cook fish soup using it. People often call this soup student's soup.

With rice

Canned pink salmon soup with rice is not only tasty, but also healthy. Thanks to canned food, you don’t have to spend a lot of time preparing fish.

If you want to improve the taste of the prepared soup, add butter to it.

In addition, the broth will acquire a golden, delicate color. Add only natural oil. The spread is not suitable for these purposes; it will not dissolve completely and unappetizing-looking circles will form on the surface.

Ingredients:

carrot – 1 pc.;
water – 2100 ml;
greenery;
black pepper – 3 peas;
laurel – 1 leaf;
potatoes - 4 tubers;
salt;
canned pink salmon – 1 can;
rice – 4 tbsp. spoons;
onion – 1 pc.

Preparation:

Take a large grater and chop the carrots. Chop the onion. You will need the potatoes in the form of cubes.
Remove the fish from the jar and mash with a fork.
Wash the rice and chop the greens.
Boil water, pour in fish juice from a jar, add rice and cook for eight minutes.
Now it’s time to add potatoes to the soup, add bay leaves, add peppercorns and boil.
Without wasting time, fry the carrots and onions and throw the vegetables into the pan. Simmer for eight minutes.
It's the fish's turn. Add it, stir, add herbs and add salt.

Canned pink salmon soup with rice

canned pink salmon - 0.45–0.5 kg;
water - 1.5 l;
potatoes - 0.25 kg;
carrots - 0.2 kg;
rice - 80 g;
vegetable oil - how much will be needed;
salt, spices - to taste.

Rinse the rice until clean. Place in a saucepan. Fill with filtered water and put on fire.
Peel and cut the potatoes into small cubes. When the water in the pan with rice boils, add potatoes, spices and salt to it.
Place the canned food in a bowl and mash with a fork. Place in the pan 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
During this time, peel, finely grate and fry the carrots in oil. Place in soup.
Cook for another 5 minutes, remove from heat. Keep the soup covered for 10 minutes to let the soup steep, and invite your household to the table.

The soup for this recipe can be prepared in a slow cooker using the “Soup” program. In this case, the carrots need to be sauteed separately or added to the multicooker bowl without sautéing along with canned food. It is advisable to infuse the dish in the heating mode.

Millet soup with canned pink salmon

potatoes - 0.5 kg;
carrots - 100 g;
white onion - 100 g;
polished millet - 100 g;
butter - 50 g;
water - 2 l;
herbs, salt, spices - to taste.

Remove the canned food from the jar. Divide the pink salmon pieces into medium-sized slices, removing large bones at the same time.
Rinse the millet thoroughly.
Peel and cut the potatoes into small cubes.
Peel the onions and carrots. Grate the carrots and finely chop the onion.
Melt butter in a frying pan. Add onions and carrots to it, fry them until soft.
Boil water in a saucepan, put millet and potatoes in it. Cook for 10 minutes.
Add the canned food along with the juice from the can. Salt the soup. Season.
After 5 minutes, add carrots and onions, stir. Cook for another 5 minutes.

When serving the soup, sprinkle it with chopped herbs and make sure that the pieces of pink salmon are distributed evenly among the plates.

Creamy soup from canned pink salmon with melted cheese

canned pink salmon - 0.25 kg;
potatoes - 0.3 kg;
carrots - 100 g;
onions - 75 g;
pine nuts - 50 g;
processed cheese - 0.2 kg;
fresh dill - 50 g;
water - 1 l;
butter - 40 g;
salt, pepper - to taste.

Fry finely chopped onion and finely chopped carrots in butter until soft.
Cut the processed cheese into small slices.
Peel the potatoes and cut them into small cubes.
Lightly toast the pine nuts in a dry frying pan. Stir in the roasted vegetables.
Finely chop the dill with a knife.
Remove pink salmon from the jar. Divide into medium pieces, removing large bones.
Boil water, add potatoes.
When the water boils again, add salt and pepper and cook for 10 minutes.
Add the roasted vegetables and nuts and bring to a boil again.
Enter cream cheese. Cook the soup, stirring until the cheese is completely dissolved.
Add pink salmon to the soup. Cook for 3-4 minutes.
Add dill, keep on fire for another minute, remove from heat.

Fish and potato soup with pink salmon

To prepare 5 - 7 servings you will need the following products:

1.5 - 2 cans of canned pink salmon in oil;
500 g white potatoes;
130 g carrots;
140 – 150 g onions;
1.5 – 1.7 liters of filtered water;
35 - 45 g of fresh, chopped dill and parsley;
20 – 35 ml vegetable oil.

For seasonings, you will need black pepper (peas) and salt in the required amount for the usual taste.

Pour the water into a saucepan of a suitable size and place it on the stove.
Wash the potatoes, peel them, cut them into cubes. It is best to cut the cubes into 2 different sizes. The small ones will soften during the cooking process, so the soup will turn out thicker.
Peel the carrots and then grate (coarse) or cut into strips (thin).
Remove the skins from the onion and rinse with cold water. Then cut it into half rings.
Crack the butter in a frying pan, and then sauté the onions and carrots in it until golden brown.
After the water boils, place the potato cubes in it and cook over low heat for 11 - 16 minutes.
After the allotted time, place the spices in the pan.
After frying, place the onions and carrots in the pan and cook for 4 - 5 minutes.
Approximately 9 - 11 minutes before complete readiness, add chopped greens and pink salmon to the soup.

After cooking, the dish needs to sit for 10 minutes and gain flavor.

This soup recipe is very simple and that is why it is sometimes called student soup.

If the dish does not have enough spiciness, then you can add red pepper to it.

This dish is prepared from the following ingredients:

2.5 – 3 cans of canned fish;
345 – 400 g of champignons or honey mushrooms;
190 g onions;
210 g carrots;
2 medium sized tomatoes;
60 ml (refined) vegetable oil;
140 – 300 g olives or pitted olives (to taste);
4 – 5 medium-sized white or red potatoes.

You will also need fresh chopped herbs and spices to taste.

Peel the onion and carrots and cut into small thin cubes. Then transfer to heated oil and fry until golden brown.
Wash the tomatoes and cut them into thin strips, and then mix them with the vegetables.
Wash the mushrooms, chop and add to the vegetables. Simmer everything for about 15 - 17 minutes.
Pour 2 liters of filtered water into a deep saucepan. Place it on a hot burner and bring to a boil.
Peel the potatoes, rinse them well, and then cut them into medium cubes (slabs) and place them in the pan.
Cut the black olives into slices and place them in a saucepan along with the pieces of fish.
Place all vegetables in a saucepan and mix thoroughly. Season.
Cook until done, 10 – 15 minutes.

If you wish, you can add tomato paste to the dish during cooking, but this must be done before seasoning it with spices.

What you need to make the soup:

canned pink salmon - 1 can
carrots - 1 piece
long grain rice - 3 tablespoons
onion - 1 head
peppercorns - 3-5 pieces
potatoes - 3 pieces (medium size)
bay leaf - 2 leaves
vegetable oil - for frying
any greens - a bunch
salt - to taste

Preparing fish soup:

Let's prepare vegetables for soup with fish. First you need to put a container of water on the stove, about two liters. Peel the carrots, rinse well in water and grate or cut into small strips. Also peel, wash and finely chop the onion with a knife. Place a frying pan on the fire and fry the carrots and onions in vegetable oil for just a few minutes.

Peel the potatoes, wash and cut into cubes. Place the chopped potatoes in a saucepan to cook. Rinse the rice several times until the water is clear and place it in the pan with the potatoes.

Preparing fish soup Open a can of canned food, do not pour out the juice, it will come in handy. Cut the pieces of fish into pieces (you should not chop the pink salmon, so as not to end up with porridge instead of soup). When the potatoes and rice are cooked, you can put pieces of pink salmon in the pan, and also pour out the marinade in which it was located. Add salt.

Then add spices, bay leaf and fried vegetables, continue cooking over low heat for another 5 minutes. At the very end, finely chop the greens and sprinkle over the finished soup. If you add a slice of lemon, it will add piquancy to the canned pink salmon soup and a pleasant sourness.

Tip:
***To make a delicious fish soup, you should choose high-quality canned food.
When purchasing canned fish for the month, pay attention to its composition and the shape of the jar. It is better to purchase canned goods made at the place of catch, for example, the Far East. From July to September there is more fishing, so you can count on good quality and freshness of the finished product. The composition of the canned food, except salt and fish, should not contain anything else.
***You can prepare fish soup from canned pink salmon using water or light chicken broth.

Watch the video on how to prepare a delicious creamy pink salmon soup with vegetables. A simple and quick recipe.

Pink salmon is a delicious seafood product and canned products from it are not cheap. But the pieces of fish do not disintegrate during cooking, and the taste remains almost unchanged. Canned pink salmon soup is prepared quickly, but it turns out rich and very flavorful.

This soup is a godsend for all housewives. It's quick to prepare and doesn't require a lot of money.

Ingredients:

laurel – 2 leaves;
ground black pepper;
rice – 3 tbsp. spoons;
salt;
carrot – 1 pc.;
greens – 35 g;
onion – 1 pc.;
Sunflower oil – 2 tbsp. spoons;
allspice – 7 peas.

Preparation:

Grind the potatoes. It is necessary to make cubes. You will need carrots in the form of sticks.
Chop the onion. If you get half rings, the soup will have a more attractive appearance.
Boil water, add potatoes, add peppercorns and place bay leaves. Cook for eight minutes.
Add the cereal and add salt.
At this time, sauté the onion in sunflower oil. Then grate the carrots and add them to the onions. Cover with a lid and simmer.
Transfer the finished roast to the soup.
Remove the fish from the jar, cut into pieces and also place in the pan.
Simmer the soup for three minutes and at this time chop the greens.

All that remains is to add it to the soup and stir.

Soup with rice and canned pink salmon

To prepare 6 servings of rice soup you will need:

1.5 – 2 cans of canned pink salmon in its own juice or oil;
1.6 – 2 liters of purified water;
290 – 330 g potatoes;
70 – 90 g rice;
40 ml unrefined vegetable oil;
170 – 200 g carrots;
120 g onions.

For spices you will need salt and ground black pepper.

Rinse the rice 5 - 7 times until the water is clear and transfer to a saucepan.
Fill it with filtered water and place it on the burner.
Wash and peel the potatoes. Then cut it into cubes or bars.
After the water boils, lower it into the pan and add spices to taste.
Transfer pink salmon to plates and mash with a fork. About 10 - 12 minutes after the potatoes, add them to the soup. Cook for 6 – 8 minutes.
Peel the onions and carrots, rinse, and then chop on a grater (preferably a coarse one).
Fry the vegetables in hot oil until half cooked and transfer to a saucepan.
Cook the soup for another 5 - 7 minutes and remove from heat.

After cooking, let the soup sit for 10 - 15 minutes under the lid, and you can start eating.

This dish can be cooked in a slow cooker. To do this, select a program for preparing soup. With this method, you don’t have to fry the vegetables, but immediately add them to the bowl at the same time as the canned fish.

Before eating, you can add a little cream to the dish, this will color it and give it a creamy taste.

Cheese and fish pleasure

If you have not yet acquired ceramics, but really want to whip up something intriguing in order to amaze everyone around with your skill, then we offer you the following option for a liquid dish.

This soup can be prepared from any canned fish, but in our case the recipe calls for canned pink salmon fillet as the main broth and flavor component. Despite the originality of this stew, it is prepared quite quickly and without extra effort.

Ingredients

Pink salmon in oil – 2 cans;
Corn - 1 can;
Processed cheese – 4 tbsp;
Potatoes – 2 tubers;
Butter – 3 tbsp;
Onion - 1 head;
Dried garlic – 1 tsp;
Carrots – 2 pcs.;
Condensed milk – 350 ml;
Chicken or beef broth – 500 ml;
Ground black pepper;
Salt;
Any greens;

Preparation

Having peeled and cut the vegetables: onions into small cubes and carrots into strips, we begin to fry them in a hot frying pan, where butter has been placed. In the process, add dried garlic and a little salt to them.
Place the potatoes, cut into small cubes, into a pan, add the frying to it and pour in the salted and peppered broth. We put the whole thing on the stove and cook until the potatoes are soft.
Now comes the moment of magical interaction between seemingly incompatible products. Place fish fillet, cheese, corn in the broth and pour in milk.
Covering our saucepan with a lid, set the heat to low, let our soup simmer for 5-7 minutes and it’s done!

When serving, sprinkle finely chopped and ground paprika over the top.

If you don’t know how to prepare a delicious canned soup, then our recipe for borscht with pink salmon will be just the right find and culinary guide for you. This, of course, may be a little confusing, as this is our favorite borscht, and even with fish, but leave all worries and prejudices aside, the dish turns out simply incomparable.

And after that, a little advice: don’t be afraid to experiment, otherwise you risk missing out on a lot of interesting things. So, our burgundy cabbage soup with a marine twist will require the following ingredients:

Canned pink salmon – 1 can;
Cabbage – ½ medium head;
Bulgarian pepper – 1 pc.;
Potatoes - 3 tubers;
Canned red beans – ½ cup;
Beets – 2 pcs.;
Onions – 1 pc.;
Carrots – 1 pc.;
Tomato paste – 2 tbsp;
Dill greens – 1 bunch;
Green cilantro or celery - ½ bunch;
Bay leaf – 3 pcs.;
Ground pepper;
Salt;

Preparation

As usual, the first thing we do is process the vegetables. We wash, clean and chop them. Cabbage and grinder - into strips, three carrots on a coarse grater, and beets - on a fine grater, cut the onion into cubes, potatoes - into cubes, simply chop the greens.
Place cabbage and pepper in a saucepan with water (4-5 l) and put on fire.
While the water is heating up and the cabbage is cooking until half cooked, we will make a dressing for the borscht. To do this, put a frying pan on the stove, pour oil on it and after it is hot, add the onion, fry it a little, then throw in the carrots, beets, tomato paste and simmer until fully cooked.
Now we return to our pan, in which everything is seething, boiling and bubbling, and the cabbage has already softened. We need to add potatoes to it, and when they are cooked, add beans, fish fillets, salt, spices and bay leaves.
After about five minutes, add beetroot dressing and herbs to the soup, mix everything, let it boil and turn it off.

The color turned out simply amazing, rich, and the smell was simply indescribable. Serve fish borscht with sour cream, bread and mustard. Extraordinary yummy!

Often, seemingly incompatible products together give an unsurpassed taste, and you can fall in love with a new dish from the first spoon. Canned pink salmon soup can be so different and so captivating that after trying one recipe, you want to try other original versions of first courses.

Step 1: prepare the carrots.

Step 2: prepare the onion.

Using a knife, peel the onion and rinse thoroughly under running water. Place the component on a cutting board and finely chop into squares. Pour the chopped onion into a free plate.

Step 3: prepare the potatoes.

Step 4: prepare canned pink salmon.

Step 5: prepare the rice.

Step 6: Prepare the greens.

Step 7: prepare canned pink salmon soup.

Step 8: serve canned pink salmon soup.

In addition to the spices indicated in the recipe, you can add any others to the soup to suit your taste. For example, this could be a mixture of bell peppers or special seasonings for fish;

For a piquant sourness, you can put a slice of lemon on everyone’s plate.

Fish soup made from canned pink salmon can save you if unexpected guests are already on the doorstep and there is nothing to serve. Speed is not its only advantage. Products for its preparation can be easily found in almost every home, and the soup always turns out tasty and satisfying; you don’t even need to have special cooking skills for this.

Try to please your loved ones by preparing them this soup for lunch. It will take no more than half an hour to prepare, but this dish will be eaten with great pleasure in an instant. In addition, based on the classic recipe, you can try a variety of options and add other products to your taste. Saira goes well with potatoes, vegetables, and various cereals, such as rice, semolina or pearl barley.

Soup with millet and pink salmon

To prepare 6 servings you will need the following ingredients:

1 – 1.5 cans of canned pink salmon;
100 g onions;
400 – 500 g potatoes;
40 – 50 g butter;
120 g carrots;
100 g millet (polished);
1.8 - 2 liters of filtered water.

You should also take salt, black pepper, spices and fresh parsley to taste.

Separate the pink salmon from the oil or juice and divide the pieces into smaller ones. Remove the large bones and spine.
Rinse the millet well in running water.
Peel the potatoes, rinse and cut into small cubes or cubes.
Peel and wash the carrots, and then chop them on a medium grater.
Remove the skins from the onion and cut it into small cubes.
Sauté vegetables in melted butter until half cooked.
Pour the water into a saucepan and bring to a boil on the stove. Then place the cereal with potato cubes in it. Cook for 10 - 12 minutes.
Place the canned food into the soup along with the butter or juice from the can and season.
After 6 minutes, add the onions and carrots and cook for 6 minutes.

Chopped greens must be added when the dish is poured into portioned plates.

This soup with millet turns out to be quite satisfying and rich even without the simmering process.

In the process of preparing canned food, it is worth removing all large bones and parts of the ridge; they become hard during the cooking process.

Recipe for soup with canned pink salmon fish

Kitchen tools:

saucepan, frying pan, cutting board.

List of required ingredients

Cooking sequence

First, take a suitable white pan and pour water into it so that there is room for all the ingredients. If necessary, it is better to add water later. I cook the first dishes in a three-liter saucepan. Place the pan on the stove. While the water is boiling, we will prepare everything we need for the soup.
All vegetables need to be peeled and washed.
Cut the potatoes into small pieces.
Finely chop the onion and grate the carrots.
We take out the frying pan and set it to heat up. When it warms up, pour a little oil and put onions and carrots on it. Stirring occasionally, fry the vegetables until beautifully colored.
To add some piquancy, you can add a little ketchup, about a tablespoon, to the frying.
Those who prefer a completely healthy diet can skip frying and throw the carrots and onions into the pan along with the potatoes. For beauty, you can cut the carrots into rings or strips.
As soon as the water boils in the pan, put potatoes, bay leaves and allspice peas into it. Cook until half cooked for about 10 minutes.
After this, add the rice and stir immediately so that the rice does not stick together. Instead of rice, you can use millet, and then the soup will be more reminiscent of fish soup.
While the rice or millet is cooking, open the can of canned fish.
We take out the pieces of fish and separate them into pieces with our hands, and at the same time select the bones and clear them of any dark film, if any. There is no need to crush the fish with a fork.
Strain the liquid from the jar through a sieve.
We will also add it to our quick soup, which will become richer in taste. You can use absolutely any canned food for soup, but not in tomato. I prefer red fish, so I took pink salmon.
As soon as the rice (millet) is cooked, add the fish to the soup and pour in the strained fish soup.
Add salt, but keep in mind that fish soup is also salty.
Finely chop the parsley without branches and also put it in the pan. Fresh parsley can be replaced with dry parsley.
Stir and cook for about 8-10 minutes.
You can get a very tasty and unusual soup if you add processed cheese, cut into pieces. It will completely melt and, in addition to the white color, will give the soup richness and nutrition.
After our soup is cooked, you need to let it brew for 10 minutes.

Serving the soup to the table

And during this time, while our soup is infusing, we set the table and, if desired, fry croutons or prepare toast. You can also fry crackers.

Pour the fish soup into bowls and sprinkle with chopped green onions and invite everyone to the table.

Enjoy your meal!

Cooking features and tricks

Many people know how to prepare a hot dish with canned fish. However, there are small features and tricks. They will help housewives make dinner quickly and tasty.

To cook canned fish soup, pink salmon is usually used in its own juice or oil. However, if the recipe calls for adding tomatoes or pasta, you can choose fish in tomato sauce.

Any canned food must be added 10 minutes before the dish is ready. If you do this earlier, the pieces will not hold their shape and will fall apart. This, of course, will not affect the taste, but it will spoil the appearance.

If you add cream, melted cheese or sour cream to the dish, it will add a delicate creamy taste. A piece of butter can do the same if you put it in the soup 5 minutes before it’s ready.

Such dishes can be eaten during a diet, because their calorie content per 100 g is only 65 - 80 kcal.

It is best to add finely chopped parsley or dill to the soup. This will fill the dish with new shades of taste.

Soups made from canned pink salmon can be quickly cooked, and the ingredients for them are quite inexpensive. If you consider their taste and aroma, it turns out that this is an excellent and inexpensive way to feed your family a delicious dinner.

Recipes for soups with fish and seafood

canned pink salmon soup

This first course is a real lifesaver for many housewives, as it is simple to prepare and does not require significant financial costs or a lot of time.

Fish soup from canned pink salmon

The presence of first courses in the diet is vital for the normal functioning of the body, and specifically the digestive system. But what to do if there is absolutely no time for painstaking preparation, including preparation of ingredients and meat?

Canned semi-finished products are in a hurry to help. It is noteworthy that in terms of nutritional value, first courses made from canned food are in no way inferior to their counterparts made from fresh products. At the same time, the food has an interesting taste and richness. Let's look at several options for making canned fish soup.

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.

Some useful tips

Canned pink salmon fish soup will be healthy and tasty only if the canned food is of high quality. Real canned food includes only fish and salt, and does not contain any artificial additives. Many people believe that canned fish is preferable to frozen fish, since it can be defrosted and frozen several times before it hits store shelves.

When you open a can of quality canned food, you should find a light and clear broth. Whole pieces of pink salmon should have the color of boiled fish, but in no case gray.

These are all the secrets of preparing such a nutritious, healthy and tender dish that every family member will enjoy. Before serving, pink salmon fish soup should be sprinkled with herbs or a slice of lemon, which will give it an even richer and more intense taste.

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.

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.

Pink salmon soup

Of course, a more practical option: buy pink salmon, put it in the freezer and, when the need arises, cook frozen pink salmon soup. But it’s much more pleasant to go out into nature, light a fire and cook aromatic fish soup from fresh pink salmon in a pot.

The latter option is more acceptable even for the reasons that fresh fish retains all the vitamins and microelements and, so to speak, does not freeze. Frozen pink salmon soup will not be as nutritious and healthy as fresh pink salmon soup.

To prepare fish soup, you can take either pink salmon fillet or carcass. But soup with pink salmon fillet will be richer and thicker as a result, because... the fillet cooks more and faster.

Ingredients:

500 gr. pink salmon fillet;
1.5 l. water;
5 potatoes;
2 tomatoes;
1 carrot;
Butter;
2 onions;
Dill, parsley root, black peppercorns, salt - to taste.

How to cook:

Wash the pink salmon well, dry it and cut it into portions. Place in a cauldron and fill with cold water. Add parsley root, put it on the fire and cook until it boils;
When the water boils, remove the foam, add chopped potatoes and finely chopped tomatoes to the broth;
Peel the carrots and onions, cut them into cubes and also into a cauldron;
Five to ten minutes before readiness, add salt, peppercorns and bay leaf;
Pour into plates, adding butter to each and sprinkling with herbs.

We present to your attention a recipe for a very tasty creamy fish soup.

This soup cannot be spoiled. Even a novice housewife can cope with the preparation. The dish turns out very tender, rich and cannot help but make you fall in love with it. It is so delicious that everyone will definitely want more. Save the recipe and surprise your household with new delicious soups.

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.

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.

In a slow cooker

The simplest set of ingredients makes a great soup. Fish must be present in the diet of every person. If you don’t want to bother with fresh, then it’s time to use canned.

You will need:

pink salmon – 1 can of canned salmon;
water – 1.5 liters (hot);
potatoes – 450 g;
black pepper – 3 peas;
onion – 160 g;
greens – 17 g;
bay leaf – 2 leaves;
carrots – 160 g;
spices;
rice – 60 g;
salt – 8 g;
sunflower oil – 45 ml.