Fish soup made from canned pink salmon: cheap and very tasty

Do you like fish soups, but don’t want to cook fish soup (clean the fish, gut it, strain the broth to remove all the bones)? There is a good solution - canned soup. A minimum of time and effort, and a delicious lunch is guaranteed!

Previously, we have already prepared fish soup from saury, and now I would like to offer you a recipe for soup from canned pink salmon with processed cheese. It has a very tender creamy cheese taste, and the smell is simply wonderful!

Fish soup from canned pink salmon is prepared very quickly and simply. To make the result fun for you, choose a high-quality product - you need a jar of pink salmon, canned in its juice or oil, without any additives (only fish, oil and salt). Pay attention to the properties of the cheese. To ensure that it melts perfectly in the soup, choose processed cheese marked “for soup.” And be sure to add greens! Especially dill - it absolutely changes the taste of the dish for the better.

Ingredients

canned pink salmon – 1 can (185 g)
onions – 1 pc. (40 g)
carrots – 1/2 pcs. (30 g)
potatoes – 3 pcs. (200 g)
bay leaf – 1 pc.
salt and pepper - to taste
water – 1.5 l
vegetable oil – 1 tbsp. l.
processed cream cheese – 90 g
dill and parsley - 1 tbsp. l.

Manufacturing

Peel the potato tubers and cut into small cubes. Pour hot water over medium heat.

Peel the onion and carrot, chop the onion into cubes, and grate the carrots on a grater with a small mesh. Heat a spoonful of refined vegetable oil in a frying pan (you don’t need a lot of fat, because it will still be in the canned food) and fry the cooked vegetables until golden brown, stirring. Send the fragrant roast into the soup.

Place the canned pink salmon in a bowl, divide into medium-sized pieces, removing the vertebral bone. There is no need to mash it into a “mush”, just let the fish in the soup be felt, it tastes better.

After about 10 minutes, when the potatoes are almost ready (but they don’t have to be boiled!), add the pink salmon to the soup. Add salt and pepper and bay leaf to taste.

Next, add the creamy processed cheese into the soup (to make it melt faster, cut it into cubes), mix carefully. Cook for about 5 more minutes over low heat.

Finally, add fresh herbs, chopped with a knife (a mixture of dill and parsley is suitable). Remove the saucepan from the heat and leave the soup covered for 5-10 minutes.

Serve pink salmon fish soup hot, with a slice of snow-white loaf or toast. Bon appetit!

Canned pink salmon soup - to add to your collection of quick recipes

Economical, tasty, simple. This is how you can describe fish soup made from canned pink salmon. This dish must definitely be in every housewife’s collection of quick recipes. When time is running out, and hot food must already be on the table, think about a can of canned food. So, a step-by-step recipe with photos is at your service.

Ingredients

Step-by-step production

Video recipe

Useful tips

Cutting onions is not a very pleasant task. Frequently wetting the knife with cool water helps me. But I understand that there is still a huge amount of necessary advice on how not to cry from onions.
You can put the fish in the jar completely, without kneading it with a fork. I prefer huge whole pieces on a plate rather than mashed fish meat.
In this recipe we simply boiled the carrots, but I prefer to simmer them in a frying pan together with onions, like a fry. And then the color is most pleasant and the taste is rich.
Buy canned food from proven manufacturers so that fish of unknown properties does not spoil your dinner.

Healthiness of the dish

The canned pink salmon, from which we have now prepared a frisky and tasty dish, contains the following useful substances:

vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) A, B1, B2, B5, C, E;
Omega-3;
folic acid;
calcium, iodine, magnesium, phosphorus, sodium.

Thanks to its dietary properties, the effect of the dish on the body is only positive:

strengthens the cardiovascular system;
restores the functioning of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) .

Canned fish has only two restrictions:

if you have already had an allergic reaction to seafood;
If canned food has expired or the manufacturing design has been violated, there is a risk of food poisoning.

To avoid potential problems, read how to choose canned pink salmon in our article.

5 other options

With melted cheese

It doesn’t matter how you want: cut or grate the processed cheese - in any case, it will completely dissolve in the hot broth. Snow-white cheese soup with a fishy smell will be rich and nutritious.

With cream

Creamy, delicate taste - and in just 30 minutes. Try with cream, but at least 25% fat. Pink pieces of fish and a milk base are a very pleasant tandem. The soup will be high-calorie and satisfying.

The pearl barley in this dish satisfies you for a long time. Its amino acids provide an increase in muscle mass. It’s not for nothing that the army dubbed pearl barley porridge “peasant’s rice.” And in combination with reddish fish, cereals will bring even more benefits. Find out how to prepare pearl barley so that it does not turn into a solid bullet from our article.

With rice

To add richness and nutrition to the dish, add rice. I like to boil it separately so that I can taste every grain of rice in the dish. But you can add it together with potatoes. Then it will be a thick soup with a fishy smell and a slight taste of rice.

With millet in a slow cooker

If it’s so easy to prepare ordinary soup, then in a slow cooker it’s not at all troublesome. The only thing is, if you decide to cook with millet, find out how to do it correctly. Millet is the dirtiest grain that requires painstaking preparation. Otherwise, it will add bitterness and stickiness from flour dust to the broth.

Conclusion

In addition to the main recipe, we looked at 5 additional dishes with canned pink salmon. Which soup was your favorite? What quick first course recipes have already helped you out? Please share with us and we will be happy to publish your recipe on the website.

Fish soup made from canned pink salmon: cheap and very tasty

Ingredients

canned pink salmon – 1 can (185 g)
onions – 1 pc. (40 g)
carrots – 1/2 pcs. (30 g)
potatoes – 3 pcs. (200 g)
bay leaf – 1 pc.
salt and pepper - to taste
water – 1.5 l
vegetable oil – 1 tbsp. l.
processed cream cheese – 90 g
dill and parsley - 1 tbsp. l.

Manufacturing

Peel the potato tubers and cut into small cubes. Pour hot water over medium heat.

Canned pink salmon soup

Almost everyone loves fish soups, but not all housewives are enthusiastic about the idea of cooking homemade fish soup. To do this, you need to clean and gut the fish, and then strain the broth to get rid of the bones. The solution to the problem can be canned fish soup. To create it, you don’t need a lot of time and skill. Canned pink salmon soup turns out tender, tasty and fragrant even for those who do not know how to cook. The presence of a huge number of recipes for this first course allows you to choose an option to suit any taste.

Individual manufacturing

Canned fish soup is prepared quickly and simply, but the result may not be exactly as expected if you do not know a few fundamental points.

To make soup, pink salmon canned in its juice or oil is usually used. Some recipes call for the use of fish in tomato sauce. Canned food should not contain artificial colors, flavor enhancers, or preservatives. Apart from fish, oil or tomato, salt, pepper and bay leaf, nothing should be in canned food.
Canned fish are added to the soup 10 minutes before it is ready, usually together with the juice or oil in which they were preserved. Whether to grind the fish before this depends on the recipe. Experienced cooks, regardless of the requirements of the recipe, recommend removing large bones from pieces of canned pink salmon, because in the soup they become rough and spoil its taste.
For satiety, vegetables and cereals are added to the soup. Pink salmon mixes well with rice and millet.
The tender creamy taste of the soup can be given by adding milk, cream, and processed cheese to the dish.
Experienced housewives recommend cooking canned fish soup in clean water. Otherwise, the broth may become cloudy.
Butter will give the soup a pleasant taste. It can be added to a pot of soup a few minutes before removing it from the stove, or placed on anyone’s plate. It is important that the oil does not turn out to be a spread, otherwise an unappetizing film will appear on the surface of the soup.
Fresh herbs will make the taste of canned pink salmon soup even more pleasant. Green onions in particular go well with this dish.

Canned pink salmon soup is relatively cheap. It will turn out to be tender and fragrant if you take into account the above subtleties during production. It will take no more than 30 minutes to prepare a dish even according to the most complex recipe.

Potato soup with canned pink salmon

canned pink salmon - 0.22–0.25 kg;
potatoes - 0.4 kg;
carrots - 120 g;
onions - 150 g;
bay leaf - 2 pcs.;
dark peppercorns - 4 pcs.;
water - 1.5 l;
fresh parsley - 20 g;
vegetable or butter - how much will be needed;
salt - to taste.

Fill a pan with purified water and place it on the stove.
Peel the potatoes and cut into one and a half centimeter cubes.
Peel the carrots and grate coarsely.
Remove the skins from the onion and cut into small cubes.
Heat the oil in a frying pan, add onions and carrots, fry until golden brown.
When the water in the pan boils, add the potatoes. Cook for 10 minutes.
Open the canned food and place the contents of the can into a bowl. Use a fork to separate large pieces into 2 parts, remove the spinal bones. Mash the rest with a fork and place in the pan with the potatoes.
After 10 minutes, add bay leaf and pepper. Salt the soup to taste.
Add carrots and onions. Cook for 3 minutes.
Add parsley finely chopped with a knife. Let it simmer in the soup for a minute or two, remove the pan from the heat. Leave for 10–15 minutes covered.

Canned pink salmon soup with rice

canned pink salmon - 0.45–0.5 kg;
water - 1.5 l;
potatoes - 0.25 kg;
carrots - 0.2 kg;
rice - 80 g;
vegetable oil - how much will be needed;
salt, spices - to taste.

Wash the rice until the water is clear. Place in a saucepan. Fill with filtered water and put on fire.
Peel and cut the potatoes into small cubes. When the water in the pan with rice boils, add potatoes, spices and salt to it.
Place the canned food in a bowl and mash with a fork. Place in the pan 10 minutes after the potatoes. Continue cooking for another 7-8 minutes.
During this period of time, peel, finely grate and fry the carrots in oil. Place in soup.
Cook for another 5 minutes, remove from heat. Keep the soup covered for 10 minutes to let the soup steep, and invite your household to the table.

The soup for this recipe can be prepared in a slow cooker using the “Soup” program. In this case, the carrots must be sauteed separately or added to the multicooker bowl without sauteing together with canned food. Infuse the dish purposefully in the heating mode.

Millet soup with canned pink salmon

canned pink salmon - 0.25 kg;
potatoes - 0.5 kg;
carrots - 100 g;
snow-white onion - 100 g;
polished millet - 100 g;
butter - 50 g;
water - 2 l;
herbs, salt, spices - to taste.

Remove the canned food from the jar. Divide the pink salmon pieces into medium-sized slices, immediately removing large bones.
Carefully wash the millet.
Peel and cut the potatoes into small cubes.
Peel the onions and carrots. Grate the carrots and finely chop the onion.
Melt butter in a frying pan. Add onions and carrots to it, fry them until soft.
Boil water in a saucepan, put millet and potatoes in it. Cook for 10 minutes.
Add the canned food along with the juice from the can. Salt the soup. Season.
After 5 minutes, add carrots and onions, stir. Cook for another 5 minutes.

When serving the soup, sprinkle it with chopped herbs, make sure that the pink salmon pieces are distributed sparingly among the plates.

Creamy soup from canned pink salmon with melted cheese

canned pink salmon - 0.25 kg;
potatoes - 0.3 kg;
carrots - 100 g;
onions - 75 g;
pine nuts - 50 g;
processed cheese - 0.2 kg;
fresh dill - 50 g;
water - 1 l;
butter - 40 g;
salt, pepper - to taste.

Fry finely chopped onion and carrots chopped on a small grater in butter until soft.
Cut the processed cheese into small slices.
Peel the potatoes and cut them into small cubes.
Lightly toast the pine nuts in a dry frying pan. Stir in roasted vegetables.
Finely chop the dill with a knife.
Remove pink salmon from the jar. Divide into medium pieces, removing large bones.
Boil water, add potatoes.
When the water boils again, add salt and pepper and cook for 10 minutes.
Add the roasted vegetables and nuts and bring to a boil again.
Enter cream cheese. Cook the soup, stirring until the cheese is completely dissolved.
Add pink salmon to the soup. Cook for 3-4 minutes.
Add dill, keep on fire for another minute, remove from heat.

Before serving this soup, let it steep for 15 minutes, covered. The dish turns out tender and savory, has a pleasant creamy taste, and is perfectly filling. It would not be a shame to feed guests with this simple dish.

Canned pink salmon soup is satisfying and healthy, but does not have the highest energy value. Among the huge number of recipes for this dish, gourmets who love tasty food, people on a diet, and fasting Christians will find suitable options. The advantages of soup also include the simplicity and speed of its preparation, and the absence of the need to obtain expensive products.