Canned salmon fish soup - 6 step by step recipes

Pink salmon is an incredibly healthy fish that does not lose its properties not during conservation, not during heat treatment. Having a jar of canned fish, you can easily prepare a light, delicate soup in a hurry, rich in phosphorus and vitamin D.

Canned pink salmon soup with rice

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

Cooking time - 40 minutes

Cooking time - 20 minutes.

Portions – 4-5.

• 
  We wash the groats in cold water at least 3-5 times - this is necessary in order to get rid of excess starch and specks.
• 
  Peel a few potatoes and cut into small pieces.
• 
  Cut the onion into thin half rings.
• 
  Three carrots on a coarse grater or cut into small cubes.
• 
  Put chopped potatoes in a saucepan and fill it with the required amount of water, add salt and lavrushka - send it to the fire.
• 
  Heat oil in a frying pan and fry chopped onions and carrots. As soon as the vegetables in the frying are softened, add a little ketchup, stir and simmer for about 6-8 minutes over low heat.
• 
  Grind the fish together with the filling with a fork.
• 
  We put the frying and the hump in a saucepan, season and, if desired, add chopped greens. Bring the soup to a boil over moderate heat and remove from the stove.
• 
  Appetizing fish soup is ready. Please yourself and your loved ones!

How to cook canned salmon soup with potatoes?

A hearty, quick dish that can feed the whole family - fish soup with potatoes. Such a first course turns out to be very rich and aromatic, and it is very simple to prepare.

Cooking time - 35 minutes

Cooking time - 25 minutes

Portions – 3-4.

Ingredients:

• Canned pink salmon - 1 can.
• Potatoes - 1 pc.
• Onions - 1 pc.
• Carrots - 1 pc.
• Salt to taste.
• Black peppercorns - 3-4 pcs.
• Bay leaves - 1-2 pcs.

Cooking process:

1. Peel and cut one medium potato into small cubes.
2. In a saucepan of a suitable size, boil about 2 liters of water and send the potato cubes there.
3. Rub the carrots on a coarse or medium grater.
4. We also transfer to boiling water.
5. Chop the onion.
6. We send small onion pieces to the pan, to the rest of the vegetables.
7. Carefully open the fish jar.
8. Knead the pink salmon with a fork right in the jar along with oil filling.
9. As soon as the potatoes are ready, we send the fish to the soup and continue cooking over low heat for about 5-7 minutes.
10. A few minutes before removing from the stove, add spices: peppercorns, lavrushka and salt to taste.
11. Decorate with chopped herbs before serving. Bon Appetit!

Simple and delicious canned salmon soup with millet

Very light, but at the same time rich and hearty soup, obtained from one can of canned fish and the simplest and most affordable vegetables. The cooking process takes very little time, and the result will pleasantly surprise you.

Cooking time - 40 minutes

Cooking time - 15 minutes.

Portions – 4.

Ingredients:

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

Cooking process:

1. We start by chopping potatoes into medium-sized cubes, then transfer them to a saucepan, fill them with water and send them to the stove, cook over moderate heat.
2. Chop the carrots and onions and fry until soft in a pan with hot olive oil.
3. We transfer the frying to a saucepan, to the potato cubes.
4. 5-7 minutes before the vegetables are ready, add a few tablespoons of thoroughly washed millet and whole pieces of pink salmon. If you like, then the fish can be chopped with a fork and added as it is. Add bay leaves, peppercorns and salt.
5. We continue cooking for about 10-15 minutes.
6. Soup, whipped up ready to serve. Enjoy!

Delicious canned pink salmon soup with barley

Aromatic fish soup can be easily prepared on the basis of canned pink salmon. The addition of pearl barley makes the first course very satisfying and satisfies the feeling of hunger for many hours.

Cooking time - 40 minutes

Cooking time - 15 minutes.

Portions – 8-9.

Ingredients:

• Pink salmon in oil (canned) - 2 cans.
• Potatoes - 2 pcs.
• Bulb onions - 1 pc.
• Pearl barley - 60-70 gr.
• Carrots - 1 pc.
• Water - 3.8-4 liters.
• Sunflower oil - 1 tablespoon
• Spices to taste.
• Salt to taste.

Cooking process:

1. Soak pearl barley in cold and clean water for swelling overnight.
2. The next day, we shift the barley into a saucepan and fill it with the required amount of water, send it to the stove and cook for 35 minutes.
3. We peel a few potatoes and grind them into a small cube, send them to the barley saucepan and cook for 15-20 minutes.
4. Heat oil in a frying pan and fry chopped vegetables - carrots and onions, until golden brown.
5. Grind the pink salmon thoroughly with a fork and add to the soup, along with fragrant frying. We continue cooking for 8-10 minutes.
6. Before removing from heat, season the dish, salt, pepper and serve in portioned tureens. Bon Appetit!

How to make canned pink salmon soup with cream?

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

Cooking time - 35 minutes

Cooking time - 15 minutes.

Portions – 4-5

Ingredients:

• Pink salmon in filling - 1 can.
• Potatoes - 4-5 pcs.
• Onions - 1 pc.
• Carrots - 1 pc.
• Cream 15% - 200 ml.
• Water - 2.5 liters.
• Sunflower oil - 1-2 tablespoons
• Spices to taste.
• Salt to taste.

Cooking process:

1. We start with potatoes, as this root vegetable takes longer to cook than other vegetables. We peel 4-5 tubers and grind them into a small cube, transfer them to a saucepan of a suitable size, pour two and a half liters of water and send them to the stove.
2. Peel and finely chop one onion.
3. Grind the carrots on a coarse grater or cut them into thin cubes with a knife.
4. Heat a small amount of oil in a saucepan and fry the onions until golden brown.
5. Add carrots to golden onions, mix and fry vegetables until soft.
6. Open a jar of pink salmon and pour the filling into the soup.
7. We put the sautéing dish in a saucepan and continue cooking for about 10 minutes over low heat.
8. After the lapse of time, salt and season to your liking. Pour in a little less than one glass of heavy cream and interrupt all the ingredients with a blender until the consistency of mashed potatoes.
9. Pour the finished soup into plates and put a piece of pink salmon in each portion. Decorate with chopped dill if desired. Bon Appetit!

Step-by-step recipe for canned salmon soup with melted cheese

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

Cooking time - 35 minutes

Cooking time - 15 minutes.

Portions – 4-5.

Ingredients:

• Canned salmon in oil - 250 gr.
• Potatoes - 4-5 pcs.
• Carrots - 1 pc.
• Onions - 1 pc.
• Processed cream cheese - 70-100 gr.
• Bay leaves - 1-2 pcs.
• Freshly ground black pepper - 1/3 tsp
• Greens to taste.
• Water - 2.5 liters.

Cooking process:

1. First of all, we prepare all the necessary products: we clean the vegetables and rinse them in water.
2. Cut the potatoes into small pieces, carrots into thin rings, and simply cut the onions into 3-4 pieces. We put all the vegetables in a saucepan of a suitable size, fill in with two and a half liters of water and cook over moderate heat for about 10-12 minutes.
3. While the broth is being prepared, open the canned fish and grind it with a fork.
4. After 12 minutes of cooking, add a few laurel leaves to the ear, pepper and do not forget about salt.
5. Then, with a spoon, gently transfer the creamy processed cheese into the pan.
6. Thoroughly mix all the ingredients together and simmer for about 5 minutes, tightly closing the lid.
7. Turn off the heat, shift the pink salmon and let it brew for about 8-10 minutes.
8. Before serving, decorate with chopped herbs - dill, parsley or green onions. Cook for your own pleasure!