Traditional fish soup
To begin with, we offer you a recipe for a traditional canned fish soup. It is prepared very, very quickly, and turns out delicious, tender, surprisingly appetizing and beautiful. Ingredients:
- a can of canned fish (in oil or own juice);
- 2-3 potatoes;
- the head of onions;
- raw carrot;
- a handful of millet;
- butter;
- Bay leaf;
- greenery.
This recipe is for a small amount.ready soup. Therefore, take a saucepan with a capacity of no more than 3 liters, and better - 1.5-2 liters. So, fill the saucepan with water and put it on the fire. While the water is boiling, rinse the millet thoroughly and prepare the dressing for the soup. For the dressing, peel and cut the carrots and onions into small strips. In a frying pan with a thick bottom, melt 2-3 tablespoons of butter and fry the carrots in it first (2-3 minutes), then add the chopped onion and fry everything together for another 3 minutes. Now peel the potatoes and cut them into small slices, then lower the potatoes into boiling water. As soon as the water in the saucepan boils again, season the soup with washed millet and cook until the cereal is ready. After that, add the contents of the can of fish preserves to the soup. Note that the fish must first be mashed with a fork so that its flesh mixes with the juice and oil. After the fish, add the fried carrots and onions to the pan. Add salt to taste, a pinch of sugar (to enhance the flavor), a bay leaf and chopped greens. Let the soup simmer for another 3 minutes, turn off the heat and leave our fragrant soup to steep for 10 minutes. That's it! The wonderful, delicious soup is ready, you can try it!
Fish soup with tomatoes
This recipe is notable for the fact that it includes fresh tomatoes. So this soup will be just right in the summer. Ingredients:
- a can of canned fish (in oil and in its own juice);
- the head of onions;
- fresh carrots;
- root of parsley;
- greens of dill;
- fresh tomatoes;
- potatoes;
- dry rice;
- butter;
- salt.
The soup is prepared very quickly.Vegetables do not require preliminary processing, so the dish is light. So, pour water into a saucepan and put it on the fire. While the water is boiling, peel the onion, carrot and parsley root. Cut the potatoes into cubes, finely chop the onion, and cut the carrot and parsley root into semicircles. Put all the chopped vegetables into the boiling water and wait for the broth to boil again. During this time, we need to finely chop the washed tomatoes and simmer them in butter. When the rice, onion and potatoes with carrots are almost cooked, season the broth with tomatoes and add mashed canned fish. Salt and pepper to your taste. Season the finished soup with finely chopped dill and serve it with sour cream or mayonnaise. Note: the amount of products and their proportions can be varied at your discretion.
Cold borsch of sprat
A very original recipe for fish soup,which will successfully replace the well-known okroshka. And this recipe will also allow you to successfully use sprats in tomato sauce. In general, this borscht is a great option for a meal at the dacha or on a picnic. Ingredients:
- potatoes;
- beet;
- salted cucumbers;
- canned green peas;
- bank of sprats in tomato;
- green onions;
- onion;
- cucumber pickle;
- black ground pepper;
- salt;
- mustard.
Potatoes and beets must be pre-cooked.boil in their skins, cool and peel. After that, cut the boiled cold vegetables, pickles and onions into cubes and put them in a saucepan. Add chopped green onions and green peas (without marinade). In a separate bowl, mash the sprat with a fork, mixing it well with the tomato sauce. Add the sprat to the saucepan and pour in the cucumber brine. Stir, salt, pepper and add a little mustard. After the cold borscht has been infused for 10-15 minutes, serve it. If desired, the borscht can be seasoned with sour cream or mayonnaise. Note: the amount of products and their proportions can be varied at your discretion.
Rassolnik with canned salmon
And here is the promised recipe for fish rassolnik. Although this dish is traditionally prepared from fresh meat or fish, we will try to cook rassolnik with canned salmon. Ingredients:
- a can of canned salmon;
- 2 pickled cucumbers;
- the head of onions;
- 3 potatoes;
- 1 fresh carrot;
- 1 parsley root;
- half a tablespoon of rice;
- 1 garlic clove;
- 2 tablespoons of vegetable oil;
- 1 tablespoon of tomato paste;
- a third of a tablespoon of lemon peel;
- salt;
- spice.
We clean, wash and finely chop the carrots and onions.onion and parsley root. Peel the cucumbers and cut them into small cubes. Then heat vegetable oil in a roasting pan, put the chopped vegetables there, add a little water and simmer under a closed lid until the water has completely evaporated. Meanwhile, pour water into a two-liter saucepan and put it to boil. While the water is boiling and the vegetables are stewing, wash, peel and dice the potatoes, rinse and soak the rice. When the water in the saucepan boils, put the rice and stewed vegetables in it, then cook the soup until the cereal is ready. After that, season the soup with chopped potatoes and tomato paste. Continue to cook until the potatoes are soft. Lastly, put canned fish, lemon zest and crushed garlic into the rassolnik. Season the soup with salt and spices at your discretion.
Solyanka with tuna
Another recipe for an original fish soup. This time we suggest you make solyanka with tuna. Ingredients:
- canned tuna bank;
- one and a half liters of water;
- half a tablespoon of tomato paste;
- 1 salted cucumber;
- 1 parsley root;
- 1 tablespoon canned green peas;
- fresh fennel;
- black ground pepper;
- salt;
- vegetable oil.
We put a pot of water on the fire and let the water boilboil. Meanwhile, wash and peel the parsley root and chop it finely. Put the chopped parsley into boiling water and cook for about 10 minutes. At this time, peel and chop the pickled cucumber into small cubes, which we then add to the solyanka. While the water boils again, peel and chop the onion and fry it in vegetable oil together with the tomato paste. When the water in the pan boils, season the solyanka with tomato and onion frying, add green peas, canned tuna, salt, pepper and spices. Let the finished soup brew and serve, seasoned with chopped dill.
Ear Student
This recipe came to us from the distant Soviet era.times from the difficult student life. It turns out that you can make a very tasty and filling soup from the most accessible and cheap products. Let's try it? Ingredients:
- canned fish bank;
- 350 grams of sauerkraut;
- 30 g of mushrooms;
- the head of onions;
- 1 carrot;
- 1 tablespoon of margarine;
- 50 g of sour cream;
- 2 peas of black pepper;
- 1 teaspoon of granulated sugar;
- salt;
- vegetable oil.
Preparation: Place a pot of water on the fire.Wash and finely chop the mushrooms, carrots and onions. Melt the margarine in a roasting pan and simmer the sauerkraut with adjika. At the end of the simmering, add granulated sugar to the cabbage. In a separate frying pan, fry finely chopped onions, carrots and mushrooms in vegetable oil. When the water in the pan boils, put the fried vegetables and the finished stewed cabbage in it. Salt the fish soup, season with black pepper, add fresh herbs, spices and canned fish. Cook the soup for about half an hour. Serve the finished fish soup with sour cream or mayonnaise. As you can see, the recipes for canned fish soup are quite simple, and the products required to prepare such a dish are the most ordinary. Take a jar of canned fish from your pantry and cook the soup. The main thing is to cook with pleasure. Bon appetit and success in your culinary endeavors!
