Pink salmon is a delicious fish, canned food from it is not cheap, but the taste of dishes prepared from them is worth it.
Large pieces do not disintegrate during cooking and retain their taste by “sharing” it with the broth.
Soups from canned fish natural or in oil are not only easy to prepare, but also very fast.
Canned pink salmon soup - general principles of preparation
• In canned pink salmon soups, selected in this article, water is used as a liquid base, which must be purified, filtered or purchased, bottled. Tap water is usually not soft enough, with various impurities, and it is almost impossible to boil a tasty and attractive external soup of canned fish on it. Vegetables in such water are boiled for a long time and boiled very poorly, and with the addition of canned fish, the broth instantly becomes cloudy.
• It is best to take natural fish for soups with the addition of oil, but without preservatives; it is from such fish that tasty, rich, almost transparent, fish soups are obtained. If desired, such canned food can be replaced with tomato. In this case, you get tomato soup from canned pink salmon.
• Preparing canned soups is quite simple, and time for their preparation will take no more than half an hour.
• In the boiling water, in the sequence depending on the cooking time, the necessary ingredients are placed, boiled until cooked, then the frying is placed, if required by prescription, and fish is dipped 8-10 minutes before the end, usually together with gravy from a can.
• Serve canned pink salmon soups after a little exposure under the lid, sprinkled with finely chopped herbs of your choice. Very tender onion greens are usually recommended.
Student fish soup made from canned pink salmon
Ingredients:
• 200 gr. can of natural pink salmon with oil;
• a small carrot;
• a large head of salad onions;
• fresh garden greens;
• one bay leaf.
Cooking method:
1. Cut the potatoes into small thin slices and dip them into boiling water (one and a half liters). Bring to a boil and, having removed the foam, continue to cook, reducing the heat, until half cooked.
2. In unrefined vegetable oil until brown, fry the onion cut into medium-sized slices with large straws from carrots.
3. Separate the pink salmon meat from the ossicles and ridge, divide into small pieces and, together with the liquid from the can, lower it into the soup.
4. Season with bay leaf, add fine salt to your taste and cook the soup with light boiling on low heat for about seven minutes.
5. Lower the chopped greens into the prepared soup.
Creamy canned pink salmon fish soup
Ingredients:
• bitter white onion - 1 pc.;
• three potatoes;
• peeled pine nuts - a small handful;
• one big sweet carrot;
• four processed cheese, natural;
• 200 grams of pink salmon, natural;
• three small branches of fresh dill.
Cooking method:
1. In a thick-walled frying pan in vegetable oil, spasser the onion chopped into small pieces with coarsely grated carrots to a light amber color, add the pine nuts separately toasted separately and stir well.
2. Pour one liter of cold bottled or filtered water into the pan and put on a fire to boil. Put crumbled processed cheese in boiling water and mix well with a spoon, they should be completely dissolved in water.
3. Add sliced potatoes and cook until half cooked.
4. Put sautéed vegetables, pieces of canned pink salmon, seedless in a pan. Let the soup boil and boil for another five minutes, until the potatoes are ready.
5. Add finely chopped dill, remove heat and let it brew for about a quarter of an hour.
Light canned pink salmon soup - Fish Day
Ingredients:
• canned salmon, natural - 400 grams;
• a small piece of root celery;
• medium carrot;
• white bitter onion - 1 pc.;
• 1 PC. leeks;
• half a teaspoon of curry;
• white soy sauce - 50 ml.
Cooking method:
1. Rinse the onion head and carrots well and do not peel. Cut the root vegetables in half lengthwise and bake in a dry frying pan until brown burns. Transfer to a saucepan and, pour one and a half liters of water, boil. Remove the foam from the surface of the vegetable broth, and cook for half an hour. Slightly salt.
2. Leek cut into two halves lengthwise, chop very thin half rings. Peel the celery and cut into small slices, a width of not more than one centimeter, fry in oil. It is necessary to fry for five to seven minutes, constantly stirring, so that the celery does not burn, but only slightly safer.
3. Add chopped leek, sauté for another five minutes.
4. Pour in light soy sauce, put curry and cook for another six minutes.
5. From the pan, remove the carrot and onion, and dip the fried vegetables into it. Add slices of canned boneless pink salmon, salt to your taste and simmer the soup for ten minutes with minimal heating, without boiling.
Canned pink salmon vegetable soup with cabbage and white wine
Ingredients:
• three large potatoes;
• canned without oil, natural pink salmon;
• 300 grams of autumn white cabbage;
• one fresh tomato;
• medium-sized lettuce;
• two small cloves of garlic;
• 40 grams of natural, 72% butter;
• white wine, dry - 150 ml;
• 0.5 tsp fresh ginger root;
• a tablespoon of tomato puree;
• black pepper (peas);
• burning red pepper;
• Lavrushka - 1 leaf.
Cooking method:
1. In a pot filled with purified water (2 l), pour the liquid from a can of canned fish, add a little salt, add 3-4 peppercorns of black pepper, pour in the wine and put it to boil.
2. In a boiling broth, dip white cabbage shredded with a thin, not too long straw and leave to cook over low heat.
3. Add the peeled and chopped potatoes to the cabbage, you can add your favorite spices if desired.
4. In butter, fry the finely chopped onion until soft, add the diced tomato and tomato paste, squeeze with a press or grate the garlic finely. Sauté.
5. For the vegetables cooked until half cooked (cabbage and potato), transfer the roasting, and five minutes before cooking, lower the pink salmon meat, parsley and red hot pepper, separated from the seeds.
6. After turning off the stove, if desired, you can put fresh chopped greens. Let the canned pink salmon soup brew for at least a quarter of an hour.
Hearty canned pink salmon soup with millet
Ingredients:
• two liters of filtered cold water;
• four small potato tubers;
• one can of pink salmon;
• 1 carrot and white onion;
• half a glass of millet, polished;
• herbs and spices to your taste.
Cooking method:
1. Thoroughly sort out millet from unshelled and damaged kernels and rinse to clean water.
2. Chop the onion as small as possible with a knife, grate the carrots finely, and cut the potatoes into small square pieces.
3. Bring water to a boil, pour dried millet, add potatoes, boil again and leave to boil for exactly ten minutes with a weak boil.
4. Dip the canned fish, divided into small slices along with the gravy from the jar, season at your discretion with your favorite spices and boil for three minutes.
5. Add the carrots and onions toasted in the butter and cook together for another five minutes.
6. Serve sprinkled with finely chopped greens.
Canned pink salmon soup - tips and tricks
• Before adding fish, be sure to separate the bones, they are soft, directly from the jar, but they become coarser and taste unpleasant after cooking. Especially their kids do not like, they can completely abandon the soup.
• The soup will be more satisfying if you add cereal to it when cooking. If for some reason you do not like millet, put rice. Rice grain for soup should be unpolished, brown.
• When the soup is almost ready, add some butter to it. The dish will acquire excellent taste and a delicate golden color. The oil must be natural, the spread will not disperse evenly, unappetizing circles will remain on the surface of the broth.
• Spices can be added, taking into account your preferences, the main thing is not to overdo it so as not to spoil the wonderful taste of fish.
• Well, for fans of the kitchen extreme there is such a recipe: in a two-liter pan of boiling unsalted water, dip half a can of canned cereal peas, let it boil for about 10 minutes, remove from heat and mash the peas with mashed potatoes. Add half a can of mashed pink salmon in tomato and slowly bring to a boil. Add more salt, but within reasonable limits, add black and red (hot) pepper. When you leave, pour soup into a plate, put 2-3 tablespoons of whole peas and a large slice of pink salmon, for this you need the second half of a can of peas and another can of fish. Served with slightly dried "gray" bread, or sharp croutons.
