Canned pink salmon soup

Every housewife should have a recipe for a quick, cheap soup for all occasions in her culinary arsenal. This is how you can describe canned saury soup with rice. It can be prepared in half an hour, costs several times less than meat or chicken soup, as well as fresh fish soup, and thanks to the rice it contains, it turns out rich and satisfying. Soup with canned saury should not be cooked in a large saucepan for several days. Unlike borscht, it does not get tastier day by day. At most, it can be stored in the refrigerator for a little more than a day. Also, the recipe for canned saury soup with rice is well known to people who love active recreation and often organize hikes. What could be easier than taking a couple of cans of canned food, a bag of rice, vegetables and cooking soup in the fresh air in a pot!

A can of saury (250 g) is enough for a 2-liter pot of soup. In soup you can use saury in its own juice or oil. In the latter case, the first dish turns out to be more fatty.

Ingredients

• canned saury - 1 can
• Short grain rice - 1/2 tbsp. (1 tbsp = 250 ml)
• potatoes - 2-3 pcs.
• carrots - 1 pc.
• onion - 1 pc.
• salt - to taste
• pepper - to taste
• bay leaf - to taste
• vegetable oil - to taste

Step-by-step cooking process at home

1. Prepare your ingredients. Pour 2 liters into the pan. water and put on fire.
2. Rinse the rice. This needs to be done several times until the starch is washed out of the cereal. Evidence of this will be clear water drained from the rice. Place the rice in boiling water.
3. Peel the carrots and potatoes, remove the eyes. Cut the potatoes and half the carrots into cubes. Place the potato and carrot cubes into the water when it boils again after adding the rice.
4. Peel the onion and chop it. Grate the remaining carrots using a coarse grater.
5. Place onions and carrots in a frying pan moistened with vegetable oil. Brown them while stirring. Cover the pan with a lid and leave to simmer for 8 minutes.
6. Place the fried carrots and onions in a saucepan with soup. Salt it, add peppercorns and bay leaves. Let the soup now cook for another 15 minutes. The signal for the completion of this stage will be the finished potatoes.
7. Remove the bay leaf from the soup and discard. He has already done his job. Open a can of canned saury, taste the fish and the oil with which it is filled. If the canned food is fresh, add it to the soup along with butter (or juice). Canned saury is added to the soup at the very end, because canned food is completely ready for use. The oil from them will enrich the taste of the broth with fishy taste and aroma, and add fat to the soup. Wait for the water to boil again. Now you can turn off the soup - it is ready.

Let's prepare canned fish soup with millet. Fish soups are prepared from canned, fresh sea or river fish. These are supplemented with cereals, vegetables, eggs, cheese, milk or cream.

A soup made from canned mackerel in oil, millet and potatoes with the addition of onions and carrots is incredibly tasty, aromatic and easy to prepare. This first dish is prepared quickly; it will not only diversify the daily diet, but will also become a favorite during Lent. Any canned fish in oil or its own juice is suitable for soup.

Canned fish soup with millet: step-by-step recipe

Ingredients for 6 servings:

• Canned fish (mackerel in oil) – 1 can;
• Potatoes (medium) – 4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Millet – 4 tbsp. l.;
• Vegetable oil – 6 tbsp. l.;
• Dill, ground pepper and salt - to taste.

Soup preparation time: 30 minutes.

How to prepare fish soup from canned mackerel with millet

1. Cut the peeled potatoes into small cubes, finely chop the onions, grate the peeled carrots coarsely.

2. Boil water in a saucepan (2.2-2.3 liters) and add the prepared potato cubes. Bring to a boil and cook for about 10 minutes while frying the vegetables.

3. Add the onion to the oil and fry for 5-6 minutes until soft.

4. Place the prepared grated carrots into the onion, cover, fry for 4-5 minutes, stirring, over medium heat. If all the oil is absorbed into the vegetables and the mixture becomes dry, then add a little water (2-3 tbsp.) and stir. Remove from heat.

5. Place the fried vegetable mixture in water with potatoes, add salt (1/2 tbsp.), ground pepper and bring to a boil.

6. Immediately wash the millet 4-5 times.

7. Place the millet in a saucepan, stir, reduce the heat to low, and cook for 4-5 minutes. We taste the millet to see if it is ready.

8. Open the mackerel, transfer the fish to a plate, do not pour out the liquid. If the fish pieces are large, then cut them into 3-4 parts.

9. If the millet is almost ready, put the prepared fish pieces in a pan, pour in liquid from the jar, bring to a boil, taste for salt and remove from the stove. The cereal should not be overcooked, otherwise the soup will turn out very thick and tasteless.

10. Pour delicious canned fish soup with millet into bowls, add dill (chopped or small sprigs) on top and serve immediately with fresh white bread.

Bon appetit!

Tips for making fish soup:

• When cooling the soup, the millet will boil even more, so during the cooking process, make sure the cereal is ready, cool the dish without a lid and preferably in a cool place.
• Using this method, you can prepare soup with rice or barley, but the cooking time will increase.
• If desired, add your favorite herbs (green onions, dill, parsley) and spices during cooking. Sweet paprika, suneli hops, ground coriander or cumin are perfect.
• To diversify the first dish, complement it with other vegetables; leeks, celery stalks and roots, and parsley root are good options. The amount of vegetables in the recipe should be reduced.
• To make the dish less high in calories, do not fry the vegetables, but add chopped carrots and onions along with the potatoes.

Surely many of us are familiar from childhood with the taste of “fish soup” made from canned food - it was made quickly, and therefore was rightfully considered a quick lunch. Today we will remember how saury fish soup is made, and prepare it on its own or with the addition of other ingredients - the taste will sparkle in a new way. We offer you a selection of simple and time-tested recipes so that even a beginner can make just the right soup.

Option 1: Fish soup with millet - classic recipe

Ukha is a traditional Russian dish, although the name itself has old Indo-European roots and used to mean “liquid” or “decoction”. Therefore, earlier, fish soup was called not only fish soup, but also any liquid soup, for example, chicken soup; only in the fifteenth century, fish soup finally began to be called a dish made from fish.

Ingredients:

• 2 salmon heads;
• 350 grams of salmon steak;
• 2 onions;
• 3 potatoes;
• 5 tbsp. spoons of millet;
• 2 tomatoes;
• 4 black peppercorns;
• 1/3 head of cabbage.

How to quickly prepare fish soup with millet

Step 1:

Cooking broth using a multicooker can be simple, although not very fast. The main advantage is that you don’t have to monitor it and remove the foam. First you need to prepare the fish: remove the gills and eyes.

Step 2:

Place the heads in a multicooker bowl along with a bay leaf, whole peeled onion and pepper, add three liters of water, cook for two hours on the “Stew” mode.

Step 3:

Use a slotted spoon to catch everything from the broth from which it was cooked, you can strain through a sieve.

Step 4:

Cut the fish separated from the bones into cubes.

Step 5:

Rinse the millet.

Step 6:

Cut the potatoes and the remaining onion into cubes, grate the carrots, and chop the cabbage.

Step 7:

Place all the ingredients in the broth and cook for half an hour on the “Soup” mode.

After completing the multicooker program, it is better to test the potatoes and millet for doneness; sometimes half an hour is not enough, in this case you can turn it on for another ten minutes. The soup turns out thick; you can garnish it with hard-boiled eggs.

How to choose canned fish soup

Regardless of what products we decide to supplement the fish soup with, we will need the canned food itself - we choose saury as follows.

date

It is better if the canned food was produced between August and December - it is at this time that it will be produced not from frozen fish, but from fresh fish.

Compound

To prepare fish soup, it is best to use canned food in oil - this will make the soup more aromatic and rich. Made from saury in its own juice, it will be tasty, but more dietary. We also make sure that there is at least 70% fish in the jar.

Well, when we have a jar in front of us, the taste of which we are sure of, we can start preparing the soup.

Canned pink salmon soup with mushrooms

The hearty and unusual taste of this soup will not leave your household indifferent. Preparation will take some time, and the set of ingredients is somewhat different from the usual variations of “canned soup,” but the result is worth the effort.

Ingredients:

• Canned pink salmon - 3 cans
• Champignons or oyster mushrooms - 350 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Tomato - 2 pcs.
• Olives - to taste
• Bay leaf
• Greens - to taste
• Salt, pepper - to taste

Preparation:

Finely chop the carrots and onions and fry in a frying pan until golden brown.

Add tomatoes, pre-cut into thin strips, to the vegetables.

Finely chop the mushrooms and add them to the vegetables to simmer for 15 minutes.

Place water on the stove and bring to a boil. Add vegetables and diced potatoes to it. Cook until done.

Add chopped olives and fish to the soup. If desired, you can add tomato paste. If you add it, it must be done before adding salt to the soup.

Salt, pepper, add bay leaf. Cook for another 5 minutes.

Saury fish soup with millet

Ingredients

• Saira – 1 can + –
• — 3-4 pcs. + —
• - 1 PC. + —
• - 1 PC. + —
• - 2 pcs. + —
• — 4-5 pcs. + —
• - 1/2 tbsp. or to taste + -
• — 2-2.5 l + —
• — 1/2 cup + —

How to cook fish soup

In this recipe we will need millet - with it the taste will be soft and, at the same time, rich.

1. We wash the millet well and fill it with the required volume of water and put it on the fire.
2. While the cereal is boiling, peel the potatoes. Cut it into cubes and put it in boiling water. Leave to cook for 15-20 minutes.
3. Meanwhile, peel the onions, carrots and chop everything finely. Fry the vegetables in oil until golden and place in a saucepan. Salt, season with allspice and bay leaf. Bring to a boil again and keep on low heat for 5-7 minutes.
4. Open the canned food, break large pieces of fish with a fork or knife and place them in the soup along with the broth.
5. Stir, bring to a boil and turn off.

Serve saury fish soup with millet with sour cream or mayonnaise. Bon appetit!

As you can see, preparing such a first course is not difficult. But how can you enhance and complement the taste? Of course, with the help of additional ingredients.

Option 2: Quick recipe for fish soup with millet

Fish soup is light and dietary, it not only has a rich aroma and taste, but is also incredibly beneficial for the human body. It's easy to prepare and requires few ingredients. To speed up the cooking process, you can use canned fish.

Ingredients:

• 5 tbsp. spoons of cereal;
• 1 onion;
• 1 carrot;
• 2 liters of water or broth;
• 3 potatoes;
• 200 grams of canned salmon;
• 2 tbsp. spoons of butter.

How to quickly prepare fish soup with millet

Step 1:

Pour broth or water into a saucepan and bring to a boil.

Step 2:

Rinse the millet cereal two or three times, place it in a saucepan, and cook for twenty minutes.

Step 3:

Chop and fry the onion until transparent.

Step 4:

Grind the pepper, add to the onion, fry for three minutes.

Step 5:

Cut carrots and potatoes into small cubes.

Step 6:

Dip vegetables into the broth, add salt, and cook for ten minutes.

Step 7:

Add canned food to the pan, mix thoroughly, cook for another five minutes.

Absolutely any canned food will do, it all depends on personal taste preferences. At the same time, they should be added to the soup along with liquid, if they are not in oil, but in their own juice. After cooking, the dish should sit for at least ten minutes before serving.

Soup with crab sticks

All proportions in this recipe are based on 2 liters of water.

• We peel 3 potatoes, cut them into cubes and add water along with ½ cup of millet and set to cook.
• After boiling, keep them on the fire for another 20 minutes.
• Meanwhile, chop 1 onion and add it to the potatoes. You should not fry the onions - the taste of this fish soup should be very mild, and additional processing will make it harsh.
• Salt to taste, add ¼ tsp. nutmeg and 2-3 peas of allspice.
• Let the vegetables cook together for another 15 minutes, open 1 can of saury, chop it a little if necessary and put it completely into the soup.
• Cook for 3-4 minutes and chop 200 g of crab sticks crosswise into 4-5 mm cubes.

Place them in the ear, bring to a boil and turn off. Let it brew for at least 15 minutes with the lid closed and serve. Add 1-2 tsp to each plate. sour cream or cream. Sprinkle with chopped herbs.

Scullion's Advice

For all lovers of more piquant tastes, we recommend that you try adding 3 tbsp, not sour cream or cream, to your fish soup 5-7 minutes before turning it off. soft melted cheese - during this time it will completely dissolve and give the ear a wonderful creamy taste.

Canned pink salmon and semolina soup

Depending on your preferences, you can add various types of cereals to this soup. This will give the soup additional thickness and satiety.

Ingredients:

• Canned pink salmon - 1 can
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Semolina - 2-3 tbsp.
• Bay leaf
• Salt, pepper - to taste

Preparation:

Place a pan of water on the stove. When the water boils, add the diced potatoes and cook until the potatoes are half cooked.

Finely chop the carrots and onions and fry in a frying pan until golden brown.

Add fried and canned pink salmon to the soup. Salt, pepper, add bay leaf.

When the potatoes are ready, add semolina and cook until done.

When adding semolina, you must constantly stir the soup to avoid the formation of lumps.

Recipe for saury fish soup with tomato millet

No matter how strange this combination may seem, the first dish according to this recipe will turn out very tasty!

1. As in previous versions, pour 2.5 liters of water, ½ cup of millet and 3-4 chopped potatoes. Cook after boiling for 25 minutes.
2. At the same time, chop 1 onion and carrot and fry them together in vegetable oil.
3. If desired, add ½ sweet bell pepper to the roast and sauté the vegetables until half cooked.
4. Add 1 tbsp to the pan. tomato paste and heat for another 3-4 minutes.
5. Then put it in a pan with potatoes and leave for 10 minutes.
6. At the end, put 1 can of saury into the pan and let it cook for another 5 minutes.

Turn it off and we can serve it right away - the tomato soup with millet will turn out very rich!

As you can see, saury fish soup can be varied and tasty. Try cooking it according to any of our recipes, and the result will delight not only you, but also your household and even guests!

Option 4: Fish soup with millet in a cauldron

Fish soup with millet will appeal even to those who do not like this type of cereal, because when it gets into the broth, it changes - it loses its yellow color and unusual taste. You can cook fish soup either on the stove or in a slow cooker, or in a cauldron in the fresh air from freshly caught fish.

Ingredients:

• 300 grams of salmon;
• 100 grams of millet;
• 2 teaspoons of spices;
• 2 carrots;
• 2 onions;
• dill as needed.

How to cook

Step 1:

Rinse the fish head, remove eyes and gills, keep in cold water for twenty minutes, then place in a cauldron with hot water.

Step 2:

Before the water in the cauldron boils, remove the foam several times, add spices, a whole peeled onion and carrots cut into several pieces. Cook for twenty minutes.

Step 3:

Finely chop the remaining onion and carrot and fry them in a frying pan.

Step 4:

Remove the vegetables and head from the broth, cool the latter and disassemble.

Step 5:

Soak in boiling water for twenty minutes, rinse several times.

Step 6:

Dip fish pieces, millet and frying into the soup, add salt.

Step 7:

Boil the fish soup until tender, add chopped herbs and let it brew.

The advantages of cooking fish soup in a cauldron are obvious: fresh air and smoke from a fire can make any dish much tastier. And fish soup made from freshly caught fish is richer and more aromatic. If desired, you can add fillets rather than disassembled fish heads to the broth.

Saury soup - preparing food and utensils

Saury soup is prepared extremely simply: first, prepared vegetables are placed in boiling water, then the fish itself and seasonings. This dish can be prepared on a camping trip if you take several cans of canned fish, potatoes, carrots and onions. In addition to this standard set, tomatoes, bell peppers, broccoli, spinach and other healthy ingredients are often added to the soup. Saury soup goes well with melted cheeses - the result is a delicate, creamy first course. Canned green peas, herbs and any spices to taste are also sometimes added to fish soup. To make the dish more rich and nutritious, you can add rice, buckwheat or millet. The soup is usually served with grated cheese, chopped egg, rye bread or chopped fresh herbs.

Saury soup recipes:

With pink salmon and cream

This is a simple and affordable soup that has an unusually delicate creamy taste. It can be prepared quickly enough, which will certainly help out if you are short on time.

Ingredients:

• 2 potatoes;
• bulb;
• 240 g canned pink salmon;
• carrot;
• cream - to taste.

Preparation:

First of all, boil water in a saucepan. Peel the carrots and onions and fry them in oil until soft. While the frying is being prepared, we prepare the potatoes - it is better to cut them into small pieces so that the tubers have time to cook quickly.

Place the potatoes in boiling water and cook for an average of 15 minutes. Then we add the roast and the canned goods, slightly mashed with a fork, into the broth. This is necessary so that pieces of fish are noticeable in the soup after cooking.

Cook canned fish soup with cream for 10 minutes. 2 minutes before the end of cooking, pour in the cream so that the broth acquires a pleasant whitish tint. Since the cream may cause the soup to sour faster than usual, it is advisable to eat this dish immediately after cooking.

Recipe 1: Saury soup

This simple, tasty and aromatic saury soup can be prepared in just half an hour. The dish is great for everyday lunches, for children's or Lenten menus. To prepare the soup you will need canned fish, vegetables, rice, herbs and your favorite seasonings.

Required ingredients:

• Potatoes – 2 small tubers;
• Half a glass of rice;
• 2 carrots;
• Several green onions;
• 15-30 ml vegetable oil;
• 1-2 tomatoes;
• 1.5-2 liters of water;
• 1 parsley root;
• Bay leaf – 2-3 pcs.;
• Dill;
• Black peppercorns;
• Salt;
• Ground black and red pepper (exclude for children's dishes).

Cooking method:

Pour water into a saucepan and put it on fire. In the meantime, prepare the vegetables: peel the potatoes and carrots, grate the carrots, and cut the potatoes into small cubes. Cut green onions into small rings. Place potatoes in boiling water. Rinse the rice thoroughly with cold water. Add to potatoes and cook for about 15-20 minutes. Heat vegetable oil in a frying pan. Add carrots and simmer for 6-7 minutes. Then add chopped green onions to the carrots and simmer everything together for a couple more minutes. We make cuts on the tomatoes, scald them with boiling water and remove the skins. Cut the pulp into small cubes. Place carrots and onions in a saucepan. Place the tomatoes in the pan and simmer for about 4 minutes. Grate the parsley root on a fine grater and add to the tomatoes. Place the tomatoes in a saucepan. Simmer the soup over low heat for 4-5 minutes. Open a jar of saury. The contents can be mashed with a fork, or you can put them in whole pieces - whatever you like. Place the fish in the pan and cook the soup for another 3-4 minutes. Finely chop the dill, add it to the saury soup, and season the dish to taste with pepper and salt. Cover the pan with a lid, turn off the heat and leave the soup to steep for 1-2 minutes.

Soup with canned food and rice

Products:

• potatoes - 3-4 pieces;
• bulb;
• canned fish in oil (saury, sardines, etc.) - you will need 1-2 cans;
• rice - 3 large spoons (to make the soup thicker, you can take more cereals);
• a little oil;
• salt;
• carrot;
• 2-3 bay leaves;
• black pepper optional.

Cooking method:

First, let's prepare all the necessary products. To do this, peel and cut the potatoes into cubes (if desired, the tubers can be grated into thin strips so that they cook faster). Three onions and carrots on one grater so that the components of the fry are the same in size. After this, the vegetables can be mixed in one bowl.

Open the canned food and lightly mash it with a fork so that you can feel the pieces of fish in the finished dish.

Pour about 2 liters of water into a saucepan and place it on the stove. Immediately put the rice in it (it is recommended to rinse the cereal) and wait for it to boil. 5 minutes after the water boils, add the potatoes to the cereal and leave them to cook.

In the meantime, pour a little oil into the frying pan (since we took canned food in oil, you should not overuse this product, since the soup may turn out to be too greasy), heat it up and lay out the previously prepared vegetables. Fry the roast until soft and the food acquires a light golden hue.

After the potatoes have softened, add the frying mixture to it. Cook for 1-2 minutes, and then add the canned food from the jar to the pan. We also send the bay leaf, seasonings and add some salt to the broth.

After pouring canned fish and rice into fish soup, you can squeeze a little lemon juice and sprinkle the dish with chopped fresh herbs - this will make the taste brighter.

Recipe 2: Saury soup with cheese

This saury soup takes literally 15 minutes to prepare, but it turns out very tender and tasty. A great option for busy people or for a children's menu. You can make this easy soup every day.

Required ingredients:

• 1 can of canned saury;
• 100 g of soft processed cheese in tubs;
• Potatoes – 3-4 small pieces;
• 1 medium carrot;
• 1 small onion.

Cooking method:

Peel the potatoes, wash them and cut them into small cubes. Pour water into a pan and place it on the stove. Place potatoes in boiling water. Peel the carrots and onions, grate the carrots, finely chop the onion. Heat vegetable oil in a frying pan and sauté vegetables in it. As soon as the potatoes are ready, put the vegetables in the pan, then the saury mashed with juice and melted cheese. Mix everything thoroughly until the cheese is completely dissolved. The soup should simmer for 5-7 minutes. After this, the dish can be served with finely chopped herbs and hot croutons.

Fish soup recipes for babies

Fish soup-puree for the first feeding of a baby

• Pollock or hake fillet – 150 g;
• Potato – 1 fruit;
• Carrots – 1 piece;
• Onion – 1 head.

The washed fillet is cut into pieces, filled with water and cooked until tender. The broth is drained. Finely chop the peeled carrots and onions and lightly simmer in butter. Peel and cut the potatoes into cubes, boil separately. Five minutes before readiness, add onions and carrots. Pass the finished fillet through a blender or mixer. You can mash it with a fork. Place in the soup with potatoes and stir, pass through the blender again. Chopped fresh herbs can be added to the finished dish if desired. Parsley and dill work well.

Soup with fish balls for a one-year-old baby

• Fish fillet – 120 g;
• Potato – 1 fruit;
• White bread – ½ piece;
• Milk – 20 ml;
• Butter – 10 g;
• Chicken egg – ½ piece;
• Carrots – 1 piece;
• Onion – ½ head.

Prepare vegetables, place potatoes in boiling water. Sauté carrots and onions in butter and add to potatoes. Wash the fillet and chop finely, mash the bread and soak it in milk, add it to the fish and stir. Pass the mixture through a meat grinder, add half an egg and butter, add salt and form several meatballs. Carefully place the meatballs into the vegetable soup and cook until they float. The finished dish can be sprinkled with chopped parsley or dill.

Cereal soup with fish for a one-year-old child

• Fish fillet – 100 g;
• Potato – 1 fruit;
• Carrots – 1 piece;
• Cereals (millet, rice or pearl barley) – 1 table. spoon;
• Onion – ½ head.

Prepare the fillet and cook separately. Stew peeled and chopped carrots and onions in vegetable oil. Pour the cereal into boiling lightly salted water, then add peeled chopped potatoes and sautéed vegetables. When the soup is cooked, the fish is cut and sent to the vegetables.

The finished dish is sprinkled with chopped herbs and seasoned with low-fat sour cream. We looked at how to prepare fish soup for children. You will find many interesting recipes for other soups for babies at the link

Recipe 3: Saury soup with millet

This saury soup turns out to be very rich and rich due to the addition of millet. The dish also includes potatoes, carrots, herbs and seasonings. You can prepare the soup for everyday lunches or family dinners.

Required ingredients:

• 1 can of saury in its own juice;
• 4 potatoes;
• 1 small carrot;
• 100 g millet;
• 15 ml vegetable oil;
• Salt - to taste;
• Ground black pepper - to taste;
• 1 onion;
• Bay leaf – 2 pcs.;
• 10 g each of parsley and dill.

Cooking method:

Wash the millet thoroughly with cold water until the water becomes completely clear. Peel the potatoes and cut into strips. Peel the onions and carrots, grate the carrots on a coarse grater, finely chop the onion. Boil 2 liters of water in a saucepan and add potatoes. Open the jar of saury and mash the contents with a fork. After the potatoes, add fish and millet. Add a little salt and bay leaf. Cook saury soup for about 17-20 minutes. Heat vegetable oil in a frying pan and saute the onions and carrots until golden brown. Place the vegetables in the soup, add a little more salt and pepper and cook for 10 minutes. Chop the dill and parsley. Serve the dish with finely chopped fresh herbs.

Field soup with millet and cabbage

Field cabbage soup can be prepared with water (instead of meat broth).

At the same time, the finished dish will not only have low calorie content and promote weight loss, but will also allow you to quickly cleanse the body of toxins.

What ingredients will you need?

To cook field soup with cabbage, use:

• bottled or filtered water – 2 l;
• high-quality millet without litter – 80-100 g;
• small potatoes – 350 g;
• medium weight onion – 1 pc.;
• cabbage. It is advisable to use late varieties of cabbage, it is strong and does not overcook – 350 g;
• small carrots - 1 pc.;
• table salt – 8-12 g;
• non-fragrant vegetable oil – 30 ml;
• laurel leaves – 2 pcs.;
• black pepper, finely crushed – 1 g;
• dried parsley – 3-5 g.

If desired, you can replace the water with chicken broth, then the soup will be more satisfying and the calorie content of the dish will increase.

Step-by-step cooking process

The recipe for cooking field soup with cabbage includes the following steps:

1. The millet should be poured into a dish and checked for debris.
2. Next, you need to wash the cereal and pour boiling water over it.
3. Carrots, potatoes and onions must be peeled and cut as standard.
4. The cabbage must be cleared of wilted leaves and chopped into thin strips.
5. Fry the onions and carrots in a frying pan with oil until lightly browned.
6. Then you need to boil filtered water in a saucepan.
7. Place the millet in the water and wait for the water to boil again.
8. Next you need to add potatoes. Cook the contents for about 10 minutes.
9. Next, you need to transfer the cabbage, fry and add salt to the pan. Continue cooking for about 10 minutes more.
10. Check cereals and potatoes for doneness. If the products are ready, then pepper, bay leaf and parsley should be added to the soup. Let the soup simmer for about 1-2 minutes.

After cooking, the soup should stand to acquire a thicker consistency.

Recipe 4: Saury soup with green peas

This simple first course is perfect for every day. For such a soup, you do not need to buy expensive or hard-to-find products - all the ingredients are inexpensive and are sold in any store. Saury soup with green peas turns out to be very filling, appetizing and tasty.

Required ingredients:

• 1 can of canned saury;
• 2 potatoes;
• 1 small carrot;
• 1 small onion;
• 1 bell pepper;
• A can of green canned peas;
• Peppercorns – 5 pcs.;
• Salt - to taste;
• 2 bay leaves;
• Dried dill;
• Vegetable oil - for frying.

Cooking method:

Pour 2.5 liters of water into a saucepan and put on fire. Grate the carrots and finely chop the onion. Fry the onions and carrots in a small amount of oil. Peel the potatoes and cut them into small cubes. We mash the saury right in the jar. As soon as the water boils, add potatoes, fish, fried vegetables, dill, bay leaves, peppercorns and salt the dish to taste. Cook the soup for about 10 minutes until the potatoes are medium soft. Remove the seeds and stem from the bell pepper and cut the pepper into small cubes. Add pepper to soup. Cook for about 10 more minutes. Open the can of green peas, drain the liquid and place the peas in the saury soup. After 2-3 minutes, turn off the heat and cover the pan with a lid. We catch the bay leaf and throw it away. Let the soup sit for about half an hour. Serve the dish with chopped dill and parsley.

Vegetable soup with canned fish and sweet peppers

A hearty and incredibly tasty soup from canned fish can be made not only on the stove, but also in modern kitchen appliances, such as a slow cooker. This smart pot will be able to preserve all the beneficial substances found in foods, which is especially important for the first course.

Ingredients:

• 1 can of canned fish;
• bulb;
• one sweet pepper;
• carrot;
• 3 potatoes;
• some onion feathers;
• a couple of pinches of rice;
• any greens;
• 1.5 liters of water.

Cooking method

First, we prepare the vegetables - to do this, we chop them and fry them in oil in a multicooker bowl, turning on the “Baking” mode. When the frying takes on a golden color, add chopped potatoes, cereal, canned food and onions (the fish can be lightly chopped with a fork in advance).

Pour hot water into the multicooker, add salt and add a bay leaf. Set the “Stew” program and in 40 minutes the aromatic soup will be ready.

You can add fresh herbs to the dish, which will make it even more appetizing. You can serve fish soup made from canned food and vegetables with sour cream and fresh bread.

Recipe 5: Saury soup

A very light and tasty canned fish soup for every day. The composition includes canned saury, carrots, onions, potatoes and eggs.

Required ingredients:

• 1 carrot and onion;
• Potatoes – 3 pcs.;
• 1 can of canned saury;
• 1 egg;
• Salt;
• Greenery.

Cooking method:

Boil water in a saucepan. Peel the potatoes and cut them into small cubes. Place the potatoes in boiling salted water. We clean the onions and carrots, grate the carrots, and cut the onions into thin half rings. Mash the canned food with a fork. Break the egg into a cup and beat. Add the onions and carrots 15 minutes before the potatoes are ready. Then add the fish and cook the soup for about 10 minutes. Pour the egg into the almost finished soup in a thin stream and stir thoroughly. Chop the greens, add to the pan and turn off the heat. Cover the soup with a lid and leave to steep for 10-15 minutes.

Some people prefer to drain the liquid from canned food first, but this is not recommended for this soup. It is the fish juice that makes the dish rich and flavorful. It is important to follow the sequence in cooking: first go hard vegetables (potatoes), then fry vegetables, and only a few minutes before the end of cooking can you add canned fish. It will be very tasty if you stew canned food with fried vegetables - the soup will turn out very appetizing and aromatic. Don't forget to add bay leaf, black pepper and any other seasonings to taste (dried herbs, dried garlic, ground white pepper, sweet peas, etc.) into the pot of soup.

Canned saury soup, when properly prepared and with the right choice of ingredients, can be served in the most fashionable restaurant. This quick soup will also help out in field field conditions, it will warm you up in winter and satisfy the hungriest person.

Soup with saury allows you to experiment: you can add any vegetables, combine with other fish, use different spices and grains. The soup will still be tasty and satisfying. The soup can only benefit from this unusual combination.

Saira has a great taste and high nutritional properties. Fish is used fresh, canned, dried, smoked and dried. Fish is low in calories; delicious and dietary soups are prepared with fresh fish. With canned saury, the first courses turn out to be satisfying and rich.

Remember to remove any bones or backbones before cooking.

Soup with saury is a fragrant and tasty dish, healthy at any age. Use our recipes and cook with pleasure.

Canned saury fish soup - recipe step by step

The easiest cooking option for beginner cooks. But once you understand the principle, you can cook a dish from any canned food.

You will need:

• Saira in oil – 2 jars.
• Bulb.
• Carrot.
• Potatoes – 2 tubers.
• Sunflower oil, salt, bay leaf, pepper (ground and peppercorns).
• Water – 3 liters.

Step by step recipe:

Chop the onion into cubes.

Rub the carrots with large shavings.

Sauté in oil until beautifully browned. Place the onions first, then when they become translucent, add the carrots.

If you have a thick-bottomed cauldron-type pan, then you can fry vegetables directly in it.

Pour water into the pan, when the contents boil, transfer the sautéed vegetables into the pan.

Let it boil, add the potato slices. Cook for 10 minutes.

Throw a bay leaf into the soup, add salt, but only a little, since canned food also contains spice. Cook with a quiet gurgling sound, at the lowest heat setting.

Taste the potatoes to see if they are done. If it is almost ready, open the canned food and place it in a saucepan. At the same time, season with pepper. Assess the size of the pieces in the jar; if you think they are too large, divide them, but do not chop them too much.

Saira does not take long to cook, so then you decide for yourself how long to continue cooking. You can turn it off almost immediately if the potatoes are already edible. Or simmer for 5 minutes to make the soup richer. After adding the fish, be sure to taste the first dish for salt and adjust as necessary.

Various greens are welcome, but it is better to put them directly on the plate. And it will be very tasty if you add a small piece of butter to each serving.

Canned pink salmon soup with vegetables and sorrel

Vegetable soup can be cooked not only with meat or chicken broth, but also with fish broth. An excellent option for this would be canned pink salmon.

Ingredients:

• Canned pink salmon - 1 can
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Tomato - 1 pc.
• Parsley root - 10 g
• Sorrel - 1 bunch
• Bay leaf
• Greens - to taste
• Salt, pepper - to taste

Preparation:

Finely chop the carrots, onions and parsley root and fry in a frying pan until golden brown.

Place water on the stove and bring to a boil. Add vegetables and diced potatoes to it. Cook until half cooked.

Then add canned fish. Salt, pepper, add bay leaf, cook for a couple of minutes.

At the very end, add chopped sorrel and tomato slices. Cook for another 5 minutes and remove from heat.

Before serving, decorate with herbs.

Tomato soup from canned pink salmon with olives

A real salvation on those days when there is no time to cook. However, the soup turns out very tasty.

Ingredients:

• Canned pink salmon - 2 cans
• Tomatoes in their own juice – 800 g
• Onions - 2 pcs.
• Garlic - 1 clove
• Olives - 1 jar
• Garlic - 1 clove
• Bay leaf
• Greens - to taste
• Salt, pepper - to taste

Preparation:

In a double-bottomed saucepan, fry finely chopped onion and garlic.

Pour in 1 liter of water. Add finely chopped tomatoes with juice. Cook for 10 minutes.

Add olives and pink salmon, cook for a few more minutes.

Before serving, decorate with herbs.