Canned fish soup recipe with photos. Canned fish soup (step-by-step recipe with photos) Herring soup

My beloved grandmother always told me: “The basis of any dinner is the first course; you must have something hot at least once a day!” Over time, I became convinced that she was absolutely right, so for lunch I always have the first hot dish. And it doesn’t matter what it is: cabbage soup, pickle soup, vegetable or meat soup, fish soup. When I have problems with time, and lunch is very close, I cook fish soup. But it’s good not only because it can be prepared in 30 minutes, everyone in my household likes its taste. You don’t need any special products for cooking, except that you should have a jar of canned fish in its own juice or oil in the house. I usually cook fish soup from herring, sometimes from mackerel. I don’t cook a lot of soup, so that it’s enough for my family to eat only once, as they say, “a little cooking time.”

How to make canned fish soup recipe:

1) Place a saucepan of water on the fire. Peel the potatoes, cut into strips and place them in cold water. When the water boils, you need to salt it and add chopped potatoes.

2) Peel the carrots and onions, cut everything. Heat a frying pan, pour in a little sunflower oil, preferably odorless. Lightly fry the onions and carrots.

3) Add black peppercorns, bay leaves, onions and carrots to the pan with potatoes. Cook for 10 minutes.

4) Add the contents of the can to the soup, namely: herring or mackerel and be sure to pour the liquid that contained the canned food into the saucepan. Cook for another 3 minutes.

Bon appetit!" src=»/347/2011_5/rybnyj-sup/rybnyj-sup-5-280pech.jpg» alt=»5) Wash the greens: dill, parsley and green onions. Finely chop and add to the saucepan. Cook for another 2-3 minutes, serve immediately after cooking, hot.
Bon appetit!" width=»280″/>5) Wash the greens: dill, parsley and green onions. Finely chop and add to the saucepan. Cook for another 2-3 minutes, serve immediately after cooking, hot.
Bon appetit!

My beloved grandmother always told me: “The basis of any dinner is the first course; you must have something hot at least once a day!” Over time, I became convinced that she was absolutely right, so for lunch I always have the first hot dish. And it doesn’t matter what it is: cabbage soup, pickle soup, vegetable or meat soup, fish soup. When I have problems with time, and lunch is very close, I cook fish soup. But it’s good not only because it can be prepared in 30 minutes, everyone in my household likes its taste. You don’t need any special products for cooking, except that you should have a jar of canned fish in its own juice or oil in the house. I usually cook fish soup from herring, sometimes from mackerel. I don’t cook a lot of soup, so that it’s enough for my family to eat only once, as they say, “a little cooking time.”

Cooking steps:

1) Place a saucepan of water on the fire. Peel the potatoes, cut into strips and place them in cold water. When the water boils, you need to salt it and add chopped potatoes.

2) Peel the carrots and onions, cut everything. Heat a frying pan, pour in a little sunflower oil, preferably odorless. Lightly fry the onions and carrots.

3) Add black peppercorns, bay leaves, onions and carrots to the pan with potatoes. Cook for 10 minutes.

4) Add the contents of the can to the soup, namely: herring or mackerel and be sure to pour the liquid that contained the canned food into the saucepan. Cook for another 3 minutes.

5) Wash the greens: dill, parsley and green onions. Finely chop and add to the saucepan. Cook for another 2-3 minutes, serve immediately after cooking, hot.
Bon appetit!

Herring soup and herring soup are easy to prepare, but very tasty and aromatic first courses. They can be prepared from fresh frozen, salted or canned fish. Any of these options will turn out excellent and very appetizing. Herring soup usually does not contain unnecessary spices and fillers, because... The main role in it is played by the fish itself. But herring soup can be supplemented with cereals, vegetables and frying. This hearty, budget-friendly lunch is sure to please the whole family. Next, we’ll look at a step-by-step recipe with photos of each dish and give some cooking tips.

Herring soup

Servings: 4-5.

Time: 40 minutes.

Calorie content per 100 grams: 95 kcal.

Ingredients:

1 herring (fresh frozen);

4 potatoes;

2 onions;

1 tbsp. semolina;

1 laurel;

1 tbsp. sunflower oil;

2 liters of water;

1 pinch of peppercorns;

a little table salt.

Cooking process:

The question of whether it is possible to cook fish soup from freshly frozen herring can be answered in the affirmative. This dish will turn out better than any other fish.

If we prepare fish soup from frozen fish, then first defrost the carcass at room temperature. We gut the carcass, wash it well, separate the fillet and cut it into cubes.

Heat water in a saucepan, add a little salt and add raw chopped onions, potatoes and fish to cook. To make the broth stronger, you can put the head and tail. Cook the fish soup until the potatoes are soft.

In the meantime, thoroughly grind the semolina with vegetable oil and season the fish soup recipe with this mixture. Next add bay leaf with peppercorns.

Serve the finished recipe sprinkled with fresh greenberries.

Servings: 6.

Time: 70 minutes.

Calorie content per 100 grams: 53 kcal.

Ingredients:

0.5 kg of canned herring in oil;

6 potato tubers;

1 onion;

70 g leeks;

1 carrot;

2 liters of water;

a little table salt and black pepper.

Cooking process:

You can make fish soup from salted herring or canned herring in oil.

It will be a little faster to cook soup from canned Herring in Oil. This fish soup has a bright rich taste. Because vegetables are sauteed in the oil in which the fish was located.

Pour water into a saucepan and bring it to a boil. Meanwhile, peel the vegetables. Cut the onions into cubes and the leeks into thin rings. Heat oil from canned fish in a frying pan. Add both types of onions and fry for 5-7 minutes. We remove the fish pieces from the bones and divide them into portions.

We clean and rinse the root vegetables. Cut the potatoes into slices and carrots into small cubes.
Place chopped root vegetables in boiling water and cook until half cooked. Add the fried onions to the almost ready vegetables and cook for 7 minutes at medium heat.

At the end, add fish and spices, after 10 minutes the first of the canned food in oil is ready. Before serving, the first course with canned fish must be left for about 10 minutes. This dish with herring has received many positive reviews, so everyone at home is sure to like it.

Bon appetit!

When you prepare your first meal of fresh or salted fish, be sure to consider the following points:

when cutting a carcass, be sure to remove the black film that covers the entire abdominal cavity;

if you want to make the soup a little richer, you can cook it with rice or barley;

If you have the opportunity to get fresh fish, then be sure to prepare a recipe for fish soup from fresh herring, because... it will turn out the most delicious.