Canned fish soup - 22 cooking recipes

Almost everything is suitable for preparing fish soup from canned food, homemade or store-bought. That is, it can be: tuna, saury, sprat, herring, pink salmon and so on, in oil, its own juice or tomato sauce. We only take the fish out of the jars, and give all the liquid and gravy, for example, to the cat (he will definitely be happy)).

One standard jar of around 240-300 grams is enough for a substantial pot of soup with a volume of 2-3 liters. Based on the fact that we add ready-made fish to the soup, this should be done towards the end of cooking, when all the ingredients are cooked. We also carefully monitor the amount of salt, since the fish may be too salty. Plain water is used as the basis for the soup.

Otherwise, the technology for preparing canned fish soup is the same as in any other first course recipe. The order of adding products will be described for each specific case, but it is also approximately the same. First, cook the potatoes until half or fully cooked. Then add rice/vermicelli/pasta/buckwheat/barley. After everything is cooked, transfer the fried onions and carrots from the frying pan.

Frying can be replaced with chopped onions and grated carrots, which are added raw. After this stage, the fish goes into the pan. As was said, remove it from the jar and allow excess oil or other liquid to drain. And mash on a plate with a fork. Or use it to divide the canned food into smaller pieces. You can remove the ridges if you wish. Season the finished soup with fresh herbs. Salt and spices are added during the process. Spices release their aroma better if they are fried with onions.

Such fish soup from canned food is good not only in hot, but also in cold form - due to the lack of animal fats like pork or beef. Flapped pieces of fat does not appear in it. In addition, it is suitable for a lean table, in cases where it is allowed to eat fish. Well, the most important plus - the soup is cooked exactly as much as potatoes and cereals are cooked.