Traditional fish soup
To begin with, we offer you a recipe for a traditional soup from canned fish. It is prepared very very quickly, but it 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 designed for a small amountready soup. Therefore, take a saucepan with a volume of no more than 3 liters, or better - 1.5-2 liters. So, fill the pan with water and put it on the fire. While the water boils, we thoroughly wash the millet and prepare the dressing for the soup. For refueling, we clean and cut with small straws carrot and onion. In a frying pan with a thick bottom, spread 2-3 tablespoons of butter and fry it first carrot (2-3 minutes), and then add the chopped onion and fry all together for another 3 minutes. Now we peel the potatoes from the peel and cut it into small slices, after which we lower the potatoes into the boiling water. As soon as the water in the saucepan boils again, fill the soup with washed wheat and cook until ready for cereals. After that we put in the soup the contents of a can of canned fish. Note that the fish must first be kneaded with a fork so that its pulp is mixed with the juice and butter. After the fish we send a carrot-onion roast into the pan. Add salt to taste, a pinch of sugar (to enhance the taste), a leaflet of laurel and chopped herbs. We give the soup to simmer for another 3 minutes, turn off the fire and leave our fragrant soup to insist for 10 minutes. That's all! Wonderful delicious soup is ready, you can take a sample! 
Fish soup with tomatoes
This recipe is noteworthy in that it includes fresh tomatoes. So in the summer, such a soup will have to come in handy. 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.
Soup is prepared very quickly. Vegetables pretreated do not require, so the dish turns out to be easy. So, pour water into the pan and put it on the fire. While the water boils, we clean the onions, carrots and parsley root. We cut potatoes into cubes, finely chop the onions, and carrots and parsley root cut into semi-circles. In the boiling water we lower all the cut vegetables and wait for the repeated boiling of the broth. During this time we need to finely chop the washed tomatoes and let them in butter. When rice, onions and potatoes with carrots are almost cooked, season the broth with tomatoes and add mashed fish preserves. Solim and pepper at your own discretion. Finished soup seasoning finely chopped dill and serve it with sour cream or with mayonnaise. Note: the quantity of products and their proportions can be varied at their own discretion. 
Cold borsch of sprat
A very original recipe for fish soup, whichwith success will replace all known okroshka. And this recipe will allow you to successfully use the sprat in tomato. In general, this borsch is an excellent option for a meal in the country or at 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 need to be pre-boil in a peel, cool and clean. After that, cooked cold vegetables, pickled cucumbers and onions cut into cubes and put into a saucepan. Then add the chopped green onions and green peas (without marinade). In a separate bowl, knead the fork with a fork, mixing it well with tomato sauce. Add the sprat to the pan and pour the cucumber pickle. Stir, salt, pepper and put a little mustard. After the cold borsch infusions for 10-15 minutes, we serve it to the table. If desired, borsch can be seasoned with sour cream or mayonnaise. Note: the quantity of products and their proportions can be varied at their own discretion. 
Rassolnik with canned salmon
And here is the promised recipe for a fish rassolnik. Although this traditional dish is prepared from fresh meat or fish, we will try to cook pickle 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, mine and finely shred carrots,onion and spine parsley. With cucumbers, peel and cut into small cubes. After that, we warm up the vegetable oil in the brazier, put the cut vegetables there, add a little water and stew it under the closed lid until the water evaporates completely. In the meantime, pour two-liter pot of water and set it to boil. While the water boils and vegetables are stewed, washing, we clean and cut into cubes potatoes, wash and soak rice. When the water in the saucepan boils, we put rice and stewed vegetables into it, then cook the soup until the cereals are ready. After that, fill the soup with chopped potatoes and tomato paste. Continue to cook until soft potatoes. Lastly, we put in the pickle fish canned fish, lemon peel and crushed garlic. We fill the soup with salt and spices at our discretion.
Solyanka with tuna
Another recipe for the original fish soup. At this time, we suggest you prepare a hodgepodge of 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 give waterboil. In the meantime, mine and clean the root of parsley and finely shred him. In the boiling water we cut down the chopped parsley and cook for about 10 minutes. At this time, clean from the peel and cut into small cubes salted cucumber, which is then added with a hodgepodge. While the water boils again, we clean and shinkuyu bulb and fry it in vegetable oil, along with tomato paste. When the water in the saucepan boils, fill the hodgepodge with tomato-onion roast, add green peas, canned tuna, salt, pepper and spices. We let the prepared soup brew and serve, seasoned with dill greens.
Ear Student
This recipe came to us from the distant Soviettimes from a difficult student life. It turns out that from the most affordable and cheap products you can make a very tasty and hearty soup. Shall we try? 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: Put a pot of water on the fire. Mushrooms, carrots and onions are mine and finely shredded. In the brazier, melt margarine and stew on it sauerkraut with adjika. At the end of the fire, add the sugar to the cabbage. In a separate frying pan fry in a vegetable oil finely chopped onions, carrots and mushrooms. When the water in the saucepan boils, we put into it roasted vegetables and cooked stewed cabbage. Solim soup, season with black pepper, add fresh herbs, spices and canned fish. Cook soup for about half an hour. Ready-made soup is served with sour cream or with mayonnaise. As you can see, the recipes of the soup from canned fish are quite simple, and the products for cooking such a dish are required by the most ordinary ones. Take out a can of canned fish from your bins and make soup. The main thing is to cook with pleasure. Enjoy your appetite and success in the culinary field!
