If you have a can of fish, you can make a wonderful soup in just half an hour. This dish will help when you need to save money but still want to eat a full and tasty meal. Here are 12 recipes!
1. Mackerel in Oil Soup
A can of mackerel in oil can be an excellent base for an aromatic soup for the whole family's lunch.
You will need: 1 can of mackerel in oil, 3 potatoes, 1.8 liters of water, 1 onion and 1 carrot, 3 tbsp. white rice, choose spices according to your preferences.
Preparation: Place the chopped potatoes in a small saucepan, pour in boiling water, and put it on the stove to boil. Salt the water to taste and add the rice. About 8 minutes after boiling, add the thinly sliced carrots and chopped onion, and cook for 8 minutes. Then add the canned fish, bay leaf, and spices. Stir in the finely chopped herbs.
2. Canned Saury Soup
Canned fish soup with millet is a great way to diversify your daily menu.
You will need: 1 can of saury in oil, 2.2 liters of purified water, 1 onion, 5 potatoes, 120 g fresh carrots, 5 tbsp. millet, salt and spices, herbs.
Preparation: Lightly salt the water in a pot, add the rinsed millet, skim off the foam after boiling, and add the diced potatoes to the grain. Make a sauté of carrots and onions, then add it to the potatoes and millet. Transfer the saury in oil to the pot. Let it simmer for about 3 minutes and then remove from heat. Serve into bowls.
3. "Sea Breeze" Soup
Delight your loved ones with canned pink salmon soup with spinach and processed cheese.
You will need: 2 liters of water, 1 sweet bell pepper, 1 can of pink salmon in oil, 1 processed cheese, 3 potatoes, 1 carrot, 1 bunch fresh spinach, salt and pepper, 1 onion.
Preparation: Peel and thinly slice the carrot, onion, and bell pepper flesh, then sauté them in oil until tender. Boil the diced potatoes in a pot, add the sautéed vegetables, canned pink salmon, and spinach. Let the soup simmer for a bit, then add the processed cheese, mashed with a fork.
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4. "Golden Fish" Shchi
An excellent option for a hearty and delicious lunch. It takes no more than half an hour to prepare!
You will need: 2.4 liters of purified water, 450 g white cabbage, 1 can of any canned fish, 1 parsley root, 1 carrot, 1 onion, 2 tbsp. butter, salt and pepper to taste.
Preparation: Cut the cabbage into small squares and boil in salted water. Separately sauté the thinly sliced parsley root, carrot, and onion. The vegetables should not burn; try to give them a light golden color. This sauté will make the dish as flavorful as possible. Transfer the sauté to the pot with the cabbage. After boiling, cook for 15-20 minutes. Add the canned fish and spices, and cook for another 12 minutes.
5. Sardine in Tomato Soup
Essentially, this soup can be made with any type of canned fish, but sardines in tomato give a special "flavor" to first courses.
You will need: 1 can of sardines in tomato, 3 potatoes, 1 onion and 1 carrot, 1 liter of water, 2 tbsp. vermicelli, garlic, salt, seasonings, a few sprigs of fresh herbs.
Preparation: Boil water in a pot, add the diced potatoes, then add the sautéed onion, carrot, and garlic. While the soup is cooking, open the canned fish, remove all bones from the sardine pieces, mash the fillets with a fork, and transfer them to the pot along with the tomato marinade. After 5 minutes, add the finely chopped herbs, wait another couple of minutes, and turn off the heat.
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6. Tuna Fish Soup
For special occasions, always keep a can of tuna in reserve. You can make anything from it, even a festive soup!
You will need: 1 can of canned tuna, 1.2 liters of water, a couple of potatoes, 3 tbsp. rice, 100-130 g onion and carrot, a little parsley, salt and spices.
Preparation: Cut the potatoes into thin sticks, rinse thoroughly in a sieve under running water. This will remove starch, so the soup won't be thick like jelly. In the pot where you will cook this delicious soup, pour water and boil the potatoes until half-cooked. For flavor and aroma, add a whole onion and carrots cut into large pieces. Then add the rinsed rice, salt, and cook for 25 minutes. After that, transfer the contents of the can to the soup, let it simmer for about five minutes, and remove from heat. Remove the onion from the broth; it is no longer needed.
7. Aromatic Sprat Soup
Sprats are not only delicious in sandwiches; they can also be an excellent addition to soup.
You will need: 1 can of sprats in oil, 1 onion, a couple of tbsp. olive oil, 1.5 liters of any broth or purified water, 0.5 cup white rice, 1 carrot, fresh dill for serving, salt and spices.
Preparation: Heat vegetable oil in a pot, add sliced onion rings and finely diced carrots. Add the rinsed rice. Stir and sauté everything together for a few minutes. Pour water into the pot. If you have broth, use it; the dish will only taste better. Cook for about 10 minutes after the liquid boils. Salt and season the soup to your taste. Transfer the sprats to the pot, draining the oily marinade beforehand. After 3 minutes, the soup is ready. Serve hot with fresh herbs.
8. Fish Soup with Sprat in Tomato
This is probably the most budget-friendly option for a delicious lunch soup for the whole family!
You will need: 3 potatoes, 100 g carrots, 1 onion, 1 can of sprat in tomato, 70 g rice groats, 200 ml tomato juice, a couple of tbsp. vegetable oil, salt, fresh herbs, spices to taste.
Preparation: Bring a pot with 2.5 liters of water to a boil on the stove. Add the potato cubes; when they are half-cooked, add the rice. Salt and season with aromatic spices. Separately prepare a sauté of onion and carrots, frying them in vegetable oil until soft. Pour in the tomato juice, and simmer for a few minutes. Transfer the resulting sauce and canned sprat in tomato to the pot with the soup. Simmer for two minutes and remove from heat. Serve with herbs.
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9. "Royal" Rassolnik
Regular rassolnik will acquire a truly royal taste if you add canned salmon instead of meat.
You will need: 4 pickled cucumbers, 1 can of canned salmon, 4-5 tbsp. rice, 4 potatoes, 0.5 onion, 1 carrot, 2 tsp. tomato paste, half a lemon, 2 cloves garlic, salt, seasonings, herbs to taste.
Preparation: Dice the potatoes, and along with the rice, cover them with water (2 liters) in a pot, cooking until almost done. Sauté the chopped onion and carrot in oil until lightly golden. Add the tomato paste, stir, and cook everything together for 4 minutes. Add the grated cucumbers and pour in a little broth from the pot with the potatoes. Simmer for about 17 minutes. Transfer the hot sauté to the soup, and add the canned fish. Try to chop the garlic and lemon zest as finely as possible. Add them to the pot, let them simmer for a couple of minutes; this will be enough to turn the canned fish soup into a culinary masterpiece.
10. Fish Solyanka
This dish can even be prepared during Lent, of course, on days when fish is allowed. However, solyanka with canned fish and mushrooms is also perfect for a regular lunch or dinner!
You will need: 1 can of canned fish in tomato (choose to your taste), 350 g fresh mushrooms, 3-4 potatoes, 300 g sauerkraut, 2 onions, 3 pickled cucumbers, 1 carrot, 2 tbsp. delicious tomato sauce, 1/2 lemon, 1/2 can of olives, 2 tsp. vegetable oil, 3 sprigs of parsley, salt and seasonings.
Preparation: Place a pot with 2.5 liters of water on the stove. Add the potatoes (peeled and cut into thin sticks), and cook for 15-20 minutes over low heat. Meanwhile, sauté the onion, mushrooms, and carrot in oil. Then, at 5-minute intervals, add tomato paste, pickled cucumbers, cabbage, and half a glass of broth to the sauté.
Transfer the contents of the pan to the pot with the soup, and empty the can of fish into it. Cook over low heat for 5-6 minutes. Add the olives and fresh herbs, cook for another couple of minutes, and turn off the heat.
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11. Soup with Fish Meatballs
If you don't like shapeless pieces of canned fish floating in your soup, then make meatballs out of them. Fish in the form of balls looks much more appetizing!
You will need: 5 potatoes, 2 onions, 1 carrot, vegetable oil, salt and spices, herbs, 1 can of chum salmon in its own juice, 2-2.5 tbsp. semolina, 1 raw egg.
Preparation: Place 1 liter of water on the stove, add the thinly sliced potatoes. Chop the onion and carrot and sauté them in vegetable oil until golden brown. Without waiting for them to cool, transfer the sauté to the pot with the potatoes.
Remove the fish from the can onto a plate, remove the bones with a fork, mash the fish until smooth, and mix with the egg and semolina. Moisten your hands with water so the mixture doesn't stick to your palms. Roll small balls and carefully drop them into the soup. Cover and cook for 12 minutes over minimal heat. Add chopped herbs to the bowls when serving.
12. Fish Soup with Seaweed
If you have canned fish and a little seaweed, you can prepare a delicious and healthy soup in a matter of minutes!
You will need: 150 g Korean-style seaweed, 1 can of canned fish in its own juice, 5 potatoes, 3-4 tbsp. rice groats, 1 onion and 1 carrot for sautéing, vegetable oil, salt and seasonings.
Preparation: Bring 2.4 liters of water to a boil, add a little salt, and stir in the thoroughly rinsed rice. Don't forget to sort through the grains to remove any debris or damaged kernels! Cut the potatoes into small cubes or sticks, whichever you prefer. Add the prepared potatoes to the pot with the rice when the grains are half-cooked.
Prepare a sauté from the chopped onion and carrot in vegetable oil. Optionally, you can season the fried vegetables with aromatic herbs and other favorite spices. Keep in mind that canned fish already contains spices. Transfer to the pot when the potatoes are almost done. Then add pieces of canned fish and a bay leaf to the soup. Salt to taste. Finely chop fresh herbs, add them to the pot, wait for it to boil, and remove from heat. Done!