If you like to cook easily, without spending a lot of time and effort on it, you will surely like quick and simple recipes for making delicious fish soup. So that you do not have to cook raw fish for a long time, you can take canned fish, for example, saury or pink salmon with salt in your own juice.
Selection and preparation of ingredients
Pink salmon can be canned independently at home or you can buy ready-made canned goods in the store. When choosing canned pink salmon, you need to pay attention to the date of production: it should be either the end of summer or the beginning of autumn of the current year, because this is the time of mass fishing. It is advisable that no additives other than salt be used in its production.
Did you know? Pink salmon live only in salt water, but for spawning they are always looking for fresh water.
Recipes of canned salmon fish soup
From canned pink salmon, you can prepare many delicious and healthy dishes. This product is a real help for the hostess when you need to quickly cook dinner for the whole family. It is not necessary to follow the recipes step by step, the main thing is to take into account the basic rules for preparing fish soup or fish soup, adding the rest of the ingredients to your liking.
Classic recipe
2.3 kg 1 hour
canned pink salmon
1 can (200 g)
Nutritional value per 100 g:
Put a pot of water on the fire and bring to a boil. Dice the potatoes and toss into the water.
After boiling for about 15 minutes, add rice. Fry the onion, diced, and coarsely grated carrots in a skillet with vegetable oil. Fry should be prepared until the vegetables are soft.
Boil the soup for another 10 minutes, and then add the frying along with the fish. Pour juice from pink salmon into a saucepan.
After ten minutes, salt the soup, crumble the boiled egg into it and throw the dried herbs.
After a couple of minutes, pepper and remove from the heat the finished dish. Pour the soup into plates and garnish with finely chopped green onions.
Put a pot of water on the fire and bring to a boil. Dice the potatoes and toss into the water.
After boiling for about 15 minutes, add rice. Fry the onion, diced, and coarsely grated carrots in a skillet with vegetable oil. Fry should be prepared until the vegetables are soft.
Boil the soup for another 10 minutes, and then add the frying along with the fish. Pour juice from pink salmon into a saucepan.
After ten minutes, salt the soup, crumble the boiled egg into it and throw the dried herbs.
After a couple of minutes, pepper and remove from the heat the finished dish. Pour the soup into plates and garnish with finely chopped green onions.Video recipe
Did you know? After spawning, pink salmon live only 15 minutes, so they often catch it already dead.
Multicooking
2.7 kg1 hour 15 minutes
canned pink salmon
1 can (200 g)
sweet yellow pepper
150 g
ketchup or tomato sauce
2 tbsp. l
salt, ground black pepper
taste
dried parsley
taste
Nutritional value per 100 g:
Cut the onions into small cubes, pepper and tomato - a little larger, and place the vegetables in a slow cooker.
Grate the carrots on a coarse grater and add it to the rest of the ingredients.
Pour vegetable oil into vegetables and put ketchup.
Set the "Frying" mode for 15 minutes to do the frying.
While it is cooking, peel the potatoes and cut into large cubes.
Add it to the slow cooker along with the washed rice, pour water, and immediately turn on the “Soup” mode, setting the timer for an hour.
15 minutes before being ready, throw the humpback salmon, mashed with a fork, along with the juice in which it was in the soup, and salt it using an incomplete tablespoon of salt.
A few minutes before turning off, add pepper, bay leaf and herbs. Serve soup with green onions or dill to your liking.
Cut the onions into small cubes, pepper and tomato - a little larger, and place the vegetables in a slow cooker.
Grate the carrots on a coarse grater and add it to the rest of the ingredients.
Pour vegetable oil into vegetables and put ketchup.
Set the "Frying" mode for 15 minutes to do the frying.
While it is cooking, peel the potatoes and cut into large cubes.
Add it to the slow cooker along with the washed rice, pour water, and immediately turn on the “Soup” mode, setting the timer for an hour.
15 minutes before being ready, throw the humpback salmon, mashed with a fork, along with the juice in which it was in the soup, and salt it using an incomplete tablespoon of salt.
A few minutes before turning off, add pepper, bay leaf and herbs. Serve soup with green onions or dill to your liking.Important! When buying canned fish, be sure to ensure that the name of the manufacturer on the front of the label and on the back, printed in small print, are the same.
Video recipe
Diet recipe
2.1 kg50 minutes
canned pink salmon
250 g
sweet red pepper
150 g
sweet green pepper
150 g
salt, ground pepper, herbs
taste
Nutritional value per 100 g:
- Finely chop the medium-sized onion and toss it in a frying pan with warmed vegetable oil.
- Fry until transparent.
- Grate carrots on a coarse grater. Add it to the onion, and simmer them together until soft.
- Cut the pepper into cubes and toss it into the pan over the vegetables. Stew for another five minutes.
- Boil the water in a pan and place the diced potatoes in it, and after five minutes add the roast and salt (about 1.5 tsp).
- Cook for 15–20 minutes, until the potatoes are cooked.
- Pepper, add greens and bay leaf, and after a minute remove from heat.
The aromatic ear of canned pink salmon can be served with fresh parsley and dill, or with finely chopped green onions. It can be quite a hearty breakfast, and a full dinner. This dish has only one drawback - cooking it very often will not work, because the main ingredient is not cheap.Important! The producer of canned pink salmon should be as close as possible to the place of fishing, which is an indicator of the high quality of the product.
