Classic fish soup made from canned pink salmon

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to cook this soup from canned pink salmon? To prepare the soup, prepare all the necessary ingredients. Vegetables - onions, carrots and potatoes must be peeled and washed in running water to remove dirt. Open a can of canned pink salmon. There is no need to drain the liquid from it. It can be poured into soup for maximum taste and aroma.

2. STEP 2

   

   Chop the peeled vegetables. Cut the potatoes into small pieces, approximately the same size. Finely chop the onion. Grate the carrots. I like it better when the carrots for soup are finely grated. But you can also use a coarse grater. Navigate according to your taste.

3. STEP 3

   

   An enamel pan is suitable for cooking soup. Pour the required amount of water into it and put it on fire. Bring the water to a boil and add chopped vegetables - onions, carrots and potatoes. Leave to cook for 5-7 minutes.

4. STEP 4

   

   During this time, rinse the rice several times in cold water. Finely chop the pickled cucumbers. To get cucumbers in the smallest form, they can be grated on a coarse grater. I prefer to have small pieces of cucumber in the finished soup. So I cut them into small cubes. Place the rice and cucumbers in a saucepan with the soup. Stir, bring to a boil and cook everything together for another 7 minutes.

5. STEP 5

   

   Place the canned pink salmon on a plate and mash it with a fork. Send it to the soup as well.

6. STEP 6

   

   Add some salt and spices to the pan to your taste. Keep in mind that canned food contains some salt. Therefore, try the soup first. Provençal herbs are perfect as a spice here. Mix all the ingredients again and leave to cook all together over low heat for another 10 minutes.

7. STEP 7

   

   Aromatic soup with canned pink salmon is ready! Pour it into prepared plates and serve. You can add a little sour cream and fresh herbs to the plate. Bon appetit!

Comments on the recipe

Moderator Ksenia

03.10.2023

4.8

I made canned pink salmon soup with rice for lunch. I have made soups with canned fish more than once, but I have never added pickled cucumber. It was very interesting how it would turn out. I used round grain rice. The liquid from the canned food was poured into the soup. I added a little nutmeg as a spice. The soup turned out very tasty and rich. I never thought that pickles would taste so well in fish soup. In addition to the excellent taste, I really liked the fact that the soup cooks very quickly, which simply makes me happy. The whole family liked the soup, both children and adults were satisfied. Thank you very much for the recipe, Julia!

LioVita

03.10.2023

4.8

Try it! This is delicious. I was visiting and was treated to another recipe for canned pink salmon soup and I improved it, here it is

Kate

03.10.2023

4.5

Cool canned pink salmon soup! It cooked very quickly - in 15 minutes, and then peeled and cut for another 10)) I added it to my cookbook!! Thank you)) There was no pink salmon, so I cooked it from canned tuna in its own juice and added some frozen green peas with dill.

ninashevlj

03.10.2023

4.5

Delicious soup made from canned pink salmon, despite the fact that the recipe is very simple, thank you. After reading it I really wanted to cook it myself - and immediately. Fortunately, all the ingredients are available. And this soup can be cooked from any canned fish in its own juice. Not necessarily from pink salmon or salmon. I put in less rice.