Fish soup made from canned saury. Step-by-step recipe for making canned saury fish soup

Many people do not cook fish dishes because they are not very well versed in fish and do not know which one is better to choose. In addition, you have to deal with cutting the product, which causes some inconvenience and takes a lot of time. Canned fish comes to the aid of humanity.

They contain fish that have already been processed in production. Therefore, canned fish can be consumed immediately after opening the can, or used to prepare delicious dishes. For example, you can make a wonderful soup.

A simple recipe for the first course of canned saury

Canned fish soup is made quickly and without much expense. For this dish, you can take canned fish from any fish (pink salmon, tuna), but saury differs from others in its incomparable taste, it gives good richness and contains Omega-3 fatty acids in large quantities, as well as phosphorus, potassium, magnesium and iron.

So, preparing fish soup from canned saury will not only allow you to enjoy the great taste, but also get benefits for the body.

Ingredients:

• water – 2 liters;
• small potatoes – 4 pcs.;
• medium onion – 1 pc.;
• carrots – half medium or small;
• 1 can of canned saury;
• salt, pepper, large bay leaf, any spices to taste;
• dill and parsley - 3 sprigs each;
• oil, preferably vegetable oil (for frying).

Preparation:

• Boil water in a saucepan;
• Wash and peel vegetables;
• Cut the onions and potatoes into cubes, grate the carrots on a coarse or fine grater;
• After the water boils, place the prepared potatoes in a container;
• Fry the chopped onion in a frying pan for about 1 minute, then add the carrots, after 2 minutes - tomato paste;
• Mix everything well, simmer lightly;
• Place the roasted potatoes into the pan with the boiling potatoes;
• Open the can of canned food, place the saury on a plate, mash a little with a fork;
• Add bay leaf, fish, salt, fresh herbs and spices to the pan and cook over low heat for about 10 minutes.

This canned saury soup is light and healthy. Great as a first course for lunch.

Canned saury fish soup with rice

Soup with the addition of rice turns out to be more satisfying, so it is ideal for girls who are watching their figure, because after it you can refuse the second course.

Ingredients:

• water – about 2 l;
• 3 pcs. potatoes;
• 1 carrot;
• white rice – 100 g;
• a jar of saury;
• green onions;
• small tomato – 2 pcs.;
• any oil for frying vegetables;
• 2 large bay leaves;
• medium black pepper – 3 pcs.;
• 1 fresh parsley root;
• a small bunch of dill;
• You are allowed to add any spices to taste, but do not overdo it.

Preparation:

• Place a pan of water on the fire;
• Peel the vegetables, cut the potatoes into large cubes, grate the carrots;
• Chop fresh green onions;
• Place potatoes into boiling water;
• Rinse the white rice thoroughly, add it to the boiled potatoes, cook over medium heat for 15 minutes;
• During this time, frying is done: first simmer the carrots in a frying pan for 5 minutes, then add green onions, cook for another 1-2 minutes, then put them in a saucepan to cook;
• Remove the skin from the tomato, after scalding it in boiling water, chop it into small cubes and put it in a frying pan to simmer for 3 minutes. Grate the parsley root (preferably finely), put it in the frying pan with the tomatoes for 1 minute, then place it in the pan. Turn on low heat;
• Open the jar of saury and put the fish in the soup, removing the ridges and dividing it into slices, simmer for 5 minutes;
• Add spices, salt, chopped dill;
• Cover the soup and remove from heat.

As experienced chefs advise, before serving, it is good to garnish the dish with a sprig of fresh parsley and a slice of lemon.

Soup with canned saury in a slow cooker

It will be twice as easy to prepare soup with saury in everyone’s favorite slow cooker. In this recipe, wheat porridge is added, but this is not important, you can use rice.

Ingredients:

• water 1.5-2 liters;
• a jar of canned saury;
• one small carrot;
• one onion and a bunch of green;
• Bell pepper;
• 3 medium sized potatoes;
• wheat cereal – 80 g;
• sunflower oil;
• greens, salt, ground black pepper.

Preparation:

• Set the “Baking” mode, pour in sunflower oil and sauté the onions, carrots, and sweet peppers for 5-7 minutes.
• Then put potatoes, cut into small pieces, green onions, large slices of fish, previously peeled from the ridges, and cereals into the bowl.
• Then hot water is poured. Then add salt, pepper, and one large bay leaf. Set the “Stew” mode in the multicooker for 1 hour, but it is better to turn it off after 40 minutes, this way more beneficial properties will be preserved, and the food will not boil over.
• It is better to eat the prepared saury soup immediately, after letting it steep for 10-15 minutes. When serving, pour the soup into bowls and sprinkle with finely chopped herbs.

Cheese soup with canned saury

A very unusual and tasty recipe - cheese soup with canned food. Every housewife should try to cook it.

Ingredients:

• about two liters of water;
• 2 processed cheese;
• 2 cans of canned fish;
• 1 carrot, 1 onion, oil (for frying);
• medium potatoes – 6 pcs.;
• salt, herbs, spices, dry croutons.

Preparation:

• Throw finely chopped potatoes into boiling water;
• Fry the onions and carrots in a frying pan and add to the potatoes;
• Grate the processed cheese and place it in the pan with the rest of the ingredients. Cook over low heat for 15 minutes;
• Remove the ridges from the saury, mash and place in a saucepan. Salt, pepper, sprinkle with spices. Leave to cook for 5 minutes;
• When serving, sprinkle with croutons and fresh herbs.

Not always and not everyone has the opportunity to prepare fish soup from freshly caught fish. But don’t be upset, because canned food is also quite healthy and tasty, and, most importantly, it’s always on hand. Try and experiment - and your loved ones will definitely like your dishes!

Canned food is a godsend for people who love home cooking, but do not always have enough time to prepare food, especially when it comes to cleaning and cutting fish. Using canned fish allows you to quickly prepare a variety of very tasty dishes, among which saury soup is particularly easy to make and fragrant.

An appetizing first course is whipped up from:

• 2 cans of canned food;
• 3 potato tubers;
• 1 carrot;
• 1 onion;
• herbs, salt and bay leaf.

To follow the classic recipe:

1. Place a saucepan with 2 liters of water on the fire.
2. While the water is boiling, prepare cubes from peeled potatoes, thin half rings from onions, and thin half rings from carrots.
   shavings using a medium grater.
3. Saira is kneaded from one jar, and left in pieces from the second.
4. When the water boils, add potato cubes to the pan.
5. After 5 minutes, the remaining vegetables are added to the potatoes.
6. After 6 - 7 minutes, the prepared fish is placed in the water with vegetables.
7. The soup is salted, seasoned and cooked until done.
8. Before serving, the first dish is crushed with chopped herbs.

Cooking in a slow cooker

Canned fish soup made in a slow cooker cooks even faster and at the same time retains all the beneficial vitamins contained in the products. For preparation you need:

• 1 onion;
• 1 carrot;
• 1 can of saury;
• 80 g millet;
• 5 potato tubers;
• a stack of sunflower oil;
• salt, spices.

Creation stages:

1. The onion is peeled, chopped, and then sautéed in hot oil in a multicooker in the “Frying” mode.
2. After the vegetable becomes transparent, the grated root vegetable is placed in the thicket.
3. After the frying is prepared, potato cubes, millet washed under running water and crushed saury are sent into the bowl.
4. The contents of the bowl are filled with water, salted and seasoned.
5. The first dish is prepared in the “Soup” mode for 40 – 50 minutes.

Canned tomato soup recipe

Thanks to the combination of beans, tomatoes and fish, this country or camping soup is especially appetizing. The first course is prepared very quickly from:

• 1 can of tomatoes in their own juice;
• 2 cans of white beans in their own juice;
• 1 can of canned saury;
• 1 onion;
• stacks of vegetable oil;
• a small amount of salt, seasonings.

During the cooking process we follow the following algorithm:

1. Place a pan with one and a half liters of water on the stove, to which juice from the tomatoes is added.
2. The beans are placed in a colander so that the juice from them does not make the dish cloudy, and after the water boils, they are placed in a saucepan.
3. Along with the beans, the fish is put into boiling water.
4. The tomatoes are peeled and divided into several parts.
5. The onion is chopped and sautéed in a frying pan, where the tomatoes are also placed.
6. The tomato-onion mixture is stewed for 5 minutes, after which it is sent to the pan.
7. The soup is salted, seasoned and served to the table.

Saury soup with rice and potatoes

To complete this recipe for a hearty first course you will need:

• onion – 1 pc.;
• carrots – 1 pc.;
• potatoes – 3 pcs.;
• saury – 1 jar;
• rice – 50 g;
• butter – 20 g;
• herbs, salt and spices - to taste.

To prepare fish soup, you must adhere to the following algorithm of actions:

1. The vegetables are peeled, and then the onion is chopped, the potatoes are cut into small cubes, and the carrots are grated.
2. All prepared vegetables are placed in a frying pan with heated oil and simmered until 1 liter of water boils in a small saucepan.
3. Rice, well washed under running water, is placed in boiling water and boiled for about 5 - 10 minutes, depending on the variety.
4. Next, vegetables and saury taken from the jar are added to the rice.
5. The soup is salted, seasoned, crushed with chopped herbs and cooked until tender for 10 minutes.

With millet and cheese

A delicate fish soup prepared according to this recipe is perfect for a children's menu or a busy person who does not have the opportunity to spend a lot of time at the stove. To create the first dish we use:

• canned saury – 1 jar;
• soft processed cheese – 1 pack;
• potatoes – 3 pcs.;
• carrots – 1 pc.;
• millet – 50 g;
• onion – 1 pc.;
• sunflower oil - for frying;
• salt and spices - to taste.

Preparation method:

1. The potatoes are peeled and cut into small cubes.
2. Water is brought to a boil in a small saucepan, into which potato cubes and thoroughly washed millet are placed.
3. Chopped onions and carrot shavings are sautéed in a frying pan with vegetable oil until golden brown.
4. When the potatoes and cereal are ready, place the carrot-onion mixture, processed cheese and mashed saury into the pan.
5. The first dish is salted, seasoned, mixed thoroughly so that the cheese is completely dissolved, and simmered for about 5 minutes.
6. The soup in portioned bowls is optionally crushed with chopped herbs.

With seaweed and green peas

Canned saury soup with the addition of seaweed and peas is an original dish for real gourmets. To complete the recipe you will need the following grocery kit:

• 1 can of saury;
• 250 g seaweed;
• 1 onion;
• 1 carrot;
• 4 medium eggs;
• 1 can of canned peas;
• a stack of vegetable oil;
• salt, spices and herbs.

To enjoy the taste of the original first course, follow these steps:

1. In a frying pan with heated oil, chopped onions are fried, to which, after 2 - 3 minutes, carrots grated on a medium grater are added.
2. 3 liters of water are poured into the pan and brought to a boil.
3. After boiling, potato cubes are immersed in water.
4. The eggs are boiled, peeled and cut into cubes.
5. After the potatoes are ready, frying, pieces of fish without oil and chopped seaweed are added to the pan. Immediately after them, green peas, salt and spices, thrown into a colander, go into the soup.
6. After 5 minutes, chopped herbs and egg cubes are added to the first dish.

Rich saury fish soup

When going for a picnic in the forest or closer to the water, you should take a pot with a tripod and a minimum food set, from which you will get a hearty and very tasty fish soup in a matter of minutes. You need to prepare in advance:

• 2 cans of saury in oil;
• 100 g rice;
• 1 carrot;
• 1 onion;
• 4 potato tubers;
• salt, spices, bay leaf.

To enjoy a rich soup while sitting by the fire, you will have to do a few simple steps:

1. While the fire is burning, onions and carrots are randomly chopped, peeled potatoes are cut into cubes.
2. Canned oil is poured onto the bottom of the pot, where the flames just reach.
3. Place onions and carrots into boiling oil and fry until golden brown.
4. After the vegetables acquire a golden color, they are filled with 4 liters of water.
5. Place washed rice and chopped potato cubes into boiling and salted water.
6. 10 minutes before cooking, to make the soup more rich, add fish, bay leaf and spices to the pot.

Thus, saury soup, familiar to many from their student days and times of long business trips, is distinguished by its ease of execution and excellent taste, which can be complemented by using combinations of a wide variety of products.

The good thing about canned saury fish soup is that very little time and effort is spent on it. The simplest, easiest and fastest soup that came to us from the 70s is especially famous among students and business travelers. What can I say, many of us ate fish soup from canned saury or other fish in childhood.

Saury soup can be prepared with bell peppers, green peas and even seaweed. Rice, millet and pearl barley are used as filling porridges. And how well it goes with tomato...mmm, you'll lick your fingers.

In our article we offer you not only classic recipes, but also other original ways of preparing saury soup. We assure you you will be surprised!

How to make soup from canned saury fish - 12 varieties

The fastest recipe for making soup with saury.

Ingredients:

• Saira - 2 cans
• Rice - 100-150 g
• Carrots - 200 g
• Potatoes - 200 g
• Onion - 200 g
• Bay leaf - 2 pcs
• Peppercorns - 15 pcs.
• Fresh greens
• Salt to taste
• Water - 4.5 l
• Vegetable oil

Preparation:

Place a pot of water on the stove and bring to a boil. When the water boils, first add the rice. While the rice is cooking, prepare the fry. Pour vegetable oil into a frying pan and chop the onion into it. We grate the carrots on a coarse grater and also add them to the onions. Fry for about 10 minutes. Add a few black peppercorns and a bay leaf to the soup. When the rice is completely ready, add potatoes, fried vegetables and herbs.

In saury soup, it is better to cut the potatoes into large cubes for a more harmonious combination of saury with the taste of potatoes

Cook until the potatoes are ready. We need the rice to be boiled in the end. Place the saury from the cans directly into the soup in whole pieces along with the butter 5 minutes before the soup is ready.

It differs from the classic recipe in the presence of millet, which also goes very well with saury.

Ingredients:

• Saira - 1 jar
• Millet - ½ cup
• Carrots - 1 pc.
• Potatoes - 3-5 pcs.
• Onion - 1 piece
• Bay leaf - 2 pcs
• Peppercorns - 15 pcs.
• Fresh greens
• Salt to taste
• Water - 2-2.5 l
• Vegetable oil

Preparation:

Pour water into a saucepan and place on medium heat. In the meantime, prepare the frying. Chop the onions into small cubes, grate the carrots and fry everything in a frying pan in a small amount of vegetable oil for 10 minutes. When the water boils, add salt and throw in the potatoes, cut into cubes.

After 15 minutes, add the roast and saury, previously mashed with a fork. Cook for another 5 minutes and add millet. Taste it, add salt and pepper if necessary, add bay leaf. After 10 minutes, remove the soup from the stove. Serve with fresh dill or green onions.

Anyone who tastes the soup will tell you that it is made with fish roe. But the secret is completely different...

Ingredients:

• Saira - 2 cans
• Semolina - 1 tbsp
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Onion - 1 piece
• Bay leaf
• Ground pepper
• Water - 2 l

Preparation:

Place randomly chopped vegetables into boiling water: potatoes, onions, carrots, then canned saury and cook until tender. Then add semolina, salt, pepper, and bay leaf to the soup.

To prevent the semolina from sticking into a lump in the boiling soup, pour it in a thin stream and stir constantly

Cook for 3-4 minutes and turn off. Semolina grains are boiled in fish soup and taste like caviar, and everyone thinks that it is real caviar. Bon appetit!

Tomatoes will give the soup an exquisite taste and aroma.

Ingredients:

• Saira - 1 jar
• Rice - 100-150 g
• Carrots - 2 pcs.
• Potatoes - 5 pcs.
• Onion - 1 piece
• Tomatoes - 5 pcs.
• Garlic - 3 cloves
• Bay leaf - 2 pcs
• Sweet pea
• Dried greens
• Salt to taste
• Water - 3 l
• Vegetable oil

Preparation:

Place pre-washed rice into boiling water, stir until the water boils again, add salt and pepper. Then prepare the soup dressing. Cut carrots and onions into small cubes. Take the tomatoes and cut them into small pieces too. Heat the oil in a frying pan. First of all, fry the onion until half cooked, then add the carrots, mix everything and cover with a lid. After 7 minutes, add tomatoes, salt and mix. Simmer until the liquid has drained from the tomatoes. When the rice is half cooked, add the potatoes. Add bay leaf. 5 minutes before cooking the potatoes, add the roasted potatoes, dried herbs, mashed saury with a fork and crushed garlic. The soup is ready!

Suitable for lovers of very tasty and spicy first courses.

Ingredients:

• Saira - 1 jar
• Rice - 100-150 g
• Carrots - 2 pcs.
• Potatoes - 5 pcs.
• Onion - 1 piece
• Tomatoes - 5 pcs.
• Hot chili pepper - 3 pcs
• Bell pepper - 1 piece
• Garlic - 3 cloves
• Bay leaf - 2 pcs
• Sweet pea
• Dried greens
• Salt to taste
• Water - 3 l
• Vegetable oil

Preparation:

Prepared in the same way as the previous recipe. Only bell peppers and hot chili peppers are added to the dressing when frying along with tomatoes.

An option for preparing soup for summer residents, it is prepared without frying vegetables.

Ingredients:

• Saira - 2 cans
• Rice - 2 tbsp
• Carrots - 1 pc.
• Potatoes - 3-4 pcs.
• Onion - 1 piece
• Tomatoes - 1-2 pcs.
• Parsnip - 1 piece
• Bell pepper - 1 piece
• Celery - 3 cuttings
• Ground black pepper, coriander, fish spices
• Water - 3-3.5 l
• Green onions, parsley, dill, bay leaf

Preparation:

Cut the potatoes into medium-sized strips and place in boiling water. Add rice and bring to a boil. Cut the washed carrots, parsnip root, celery, tomatoes into small strips and add all the vegetables to the soup. Transfer to low heat and cook for 5 minutes. Remove the formed foam. Then add bay leaf, spices, saury, pepper and coriander, spices for fish, salt to taste. 2 minutes before readiness, add dill, parsley, green onions and turn off the stove.

Here is a recipe for a thick and very aromatic cheese soup.

Ingredients:

• Saira - 240 g
• Millet - 100 g
• Processed cheese - 200 g
• Carrots - 1 pc.
• Potatoes - 300 g
• Onion - 1 pc.
• Salt, pepper to taste
• Water - 1.25 l
• Vegetable oil

Preparation:

In the multicooker bowl we place potatoes, cut into medium cubes, grated carrots, washed millet, saury mashed with a fork, and processed cheese. Fill with cold water, stir well. Close the lid. Select the Soup mode in the menu (if you can select products, click Vegetables). We set the time to 40 minutes. Serve with fresh herbs.

And this is perhaps the simplest recipe for preparing the first dish in the world.

Ingredients:

• Saira - 1 jar
• Rice - 50 g
• Carrots - 150 g
• Potatoes - 300 g
• Onion - 100 g
• Salt, pepper to taste
• Water - 2 l
• Vegetable oil

Preparation:

Cut the potatoes into medium cubes, grate the carrots on a coarse grater, and finely chop the onion. Add oil, onions, carrots to the multicooker bowl and fry our mixture for 15 minutes in Baking mode, stirring occasionally. Then add water, potatoes, rice, salt, pepper. Set the multicooker to Soup mode for 45 minutes. After this time, put saury and bay leaf into the bowl and let the soup simmer for another 15 minutes. Our soup is ready, bon appetit!

If you are fishing and haven’t caught a single fish, but really want fish soup, we offer this version of fish soup cooked over a fire.

Ingredients:

• Saira - 2 cans
• Rice - 100-150 g
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Onion - 1 piece
• Salt, spices, bay leaf
• Water - 4 l

Preparation:

We light a fire and hang the pot so that the flames only lightly touch the bottom. Pour oil from cans of saury into the bottom of the pot. Add randomly chopped onions and carrots to the boiling oil. Fry until golden brown. Next, add water and bring to a boil. Place potatoes and rice in boiling salted water (can be replaced with millet or pearl barley), cook for 30 minutes. 5 minutes before readiness, add saury, bay leaf and any spices on hand.

The most delicious saury soup in the world!

Ingredients:

• Saira - 1 jar
• Rice - 100 g
• Processed cheese - 1 piece
• Bell pepper - 1 piece
• Carrots - 1 pc.
• Potatoes - 4 pcs.
• Onion - 1 pc.
• Salt, pepper to taste
• Water - 2 l
• Vegetable oil

Preparation:

Place the potatoes, cut into small cubes, into boiling salted water. Fry finely chopped onion in a small amount of butter until golden brown. Then add the carrots grated on a coarse grater, fry for 5 minutes and add bell pepper. After another 2 minutes, add saury and bay leaf into the frying pan and fry a little too. When the potatoes are half ready (10-15 minutes), add the fried rice and well-washed rice. Cook for another 20 minutes. At the end, add grated processed cheese, spices and herbs.

This type of soup is suitable for lovers of Korean cuisine.

Ingredients:

• Saira - 1 jar
• Dry seaweed - 30 g
• Garlic - 3-4 cloves
• Coarse salt
• Ground black pepper
• Soy sauce - ½ tbsp
• Sesame oil
• Water - 1.5-2 l

Preparation:

Soak the dry seaweed in cold water and leave to swell for 30 minutes. Take out the saury without oil and cut into pieces. Chop the garlic. Add soy sauce, sesame oil, garlic, pepper to the saury, mix thoroughly and leave for 30 minutes. We wash the seaweed in salted water, place it in a colander and place it in small pieces. Pour a small amount of sesame oil into a pan and fry the pickled saury. Add cabbage and fry over medium heat. Add chopped garlic, add water, cover with a lid and wait for the soup to boil. After that, add coarse salt, sesame oil and cook for about 15 minutes. Serve with rice and other Korean snacks.

A soup for true aesthetes, very original and tasty.

Ingredients:

• Saira - 1 jar
• Sea kale - 250 g
• Onion - 1 piece
• Carrots - 1 pc.
• Eggs - 4 pcs
• Canned peas - 1 can
• Fresh herbs
• Salt pepper
• Water - 3 l
• Vegetable oil - 2-3 tbsp

Preparation:

Place peeled and diced potatoes into boiling water. Chop the onion and sauté in oil. Add chopped carrots to the onions. Place the roast in a pan. When the potatoes are ready, add seaweed, cut into pieces saury without oil and green peas. Season the soup with chopped boiled eggs and herbs. Add salt, pepper and cook for another 2-3 minutes over low heat.

Let's prepare canned fish soup with millet. Fish soups are prepared from canned, fresh sea or river fish. These are supplemented with cereals, vegetables, eggs, cheese, milk or cream.

A soup made from canned mackerel in oil, millet and potatoes with the addition of onions and carrots is incredibly tasty, aromatic and easy to prepare. This first dish is prepared quickly; it will not only diversify the daily diet, but will also become a favorite during Lent. Any canned fish in oil or its own juice is suitable for soup.

Canned fish soup with millet: step-by-step recipe

Ingredients for 6 servings:

• Canned fish (mackerel in oil) – 1 can;
• Potatoes (medium) – 4 pcs.;
• Onions – 1 pc.;
• Carrots – 1 pc.;
• Millet – 4 tbsp. l.;
• Vegetable oil – 6 tbsp. l.;
• Dill, ground pepper and salt - to taste.

Soup preparation time: 30 minutes.

How to make fish soup from canned mackerel with millet

1. Cut the peeled potatoes into small cubes, finely chop the onions, grate the peeled carrots coarsely.

2. Boil water in a saucepan (2.2-2.3 liters) and add the prepared potato cubes. Bring to a boil and cook for about 10 minutes while frying the vegetables.

3. Add onion to oil and fry for 5-6 minutes until soft.

4. Place the prepared grated carrots into the onion, cover, fry for 4-5 minutes, stirring, over medium heat. If all the oil is absorbed into the vegetables and the mixture becomes dry, then add a little water (2-3 tbsp.) and stir. Remove from heat.

5. Place the fried vegetable mixture in water with potatoes, add salt (1/2 tbsp.), ground pepper and bring to a boil.

6. Immediately wash the millet 4-5 times.

7. Place the millet in a saucepan, stir, reduce the heat to low, and cook for 4-5 minutes. We taste the millet to see if it is ready.

8. Open the mackerel, transfer the fish to a plate, do not pour out the liquid. If the fish pieces are large, then cut them into 3-4 parts.

9. If the millet is almost ready, put the prepared fish pieces in a pan, pour in liquid from the jar, bring to a boil, taste for salt and remove from the stove. The cereal should not be overcooked, otherwise the soup will turn out very thick and tasteless.

10. Pour delicious canned fish soup with millet into bowls, add dill (chopped or small sprigs) on top and serve immediately with fresh white bread.

Bon appetit!

Tips for making fish soup:

• When the soup cools, the millet will boil even more, so during the cooking process, monitor the readiness of the cereal, cool the dish without a lid and preferably in a cool place.
• Using this method, you can prepare soup with rice or barley, but the cooking time will increase.
• If desired, add your favorite herbs (green onions, dill, parsley) and spices during cooking. Sweet paprika, suneli hops, ground coriander or cumin are perfect.
• To diversify the first dish, complement it with other vegetables; leeks, celery stalks and roots, and parsley root are good options. The amount of vegetables in the recipe should be reduced.
• To make the dish less high in calories, do not fry the vegetables, but add chopped carrots and onions along with the potatoes.

Saury soup can be safely called tasty, healthy and quick to prepare. It is especially popular among busy housewives who do not have much time allocated for preparing dinner. High-quality canned fish cooked in tomato sauce or in its own juice is an excellent basis for whipping up a delicious first meal.

An outstanding feature of saury canned fish soup is the simplicity of the preparation process. The classic algorithm can be changed and supplemented as desired. For a thicker consistency and bright taste, cook it with rice, millet, pearl barley, and other cereals. Vegetables used include onions, carrots, and roots, which are fried in oil. Most often, yushka is prepared with potatoes, but there are recipes without them.

The dish will be useful for the whole family, even for children, because... contains a lot of useful substances necessary for the body. After all, high-quality canned food preserves almost all the nutritional value of fresh fish. But it’s better for a child to cook without frying, and to put everything in raw form.

Below we present to your attention recipes for saury soup with photographs, which will detail the entire cooking process. Following it, you can easily prepare any of the presented dishes.

How many calories are in saury soup?

If you use canned fish in oil, then the calorie content of canned saury soup will vary between 50-70 kcal per 100 g. But if you prepare the first one with saury in its own juice, the calorie content will decrease significantly.

Servings: 6.

Time: 40 min.

Ingredients:

5 potato tubers;

1 can of canned food (250 g);

1 carrot;

2.5 liters of water;

1 large onion;

1-2 laurel leaves;

4-5 black peppercorns;

0.5 bunch of greenery;

a little table salt.

Making fish soup from canned saury is not difficult at all. The main thing is to use natural products, then there will be maximum benefits.

Rinse and clean all the listed ingredients. Finely chop the onion into cubes, and cut the carrot into three medium shavings. Fry the prepared root vegetables until soft and transparent.

Cut the potatoes into medium slices, place them in boiling water, adding larushka, peppercorns, and salt. When the contents boil for 5 minutes, add the fry, stir, cook until tender.

Open the jar of saury, take the pieces out onto a plate, and chop with a fork. If desired, remove the seeds; the remaining juice can be left in a jar or poured into a saucepan, but then it will become fattier.

When the tuber pieces become soft, continue preparing the recipe for canned saury soup. Add pieces from canned fish, stir, and after 5 minutes of slow boiling, turn off the heat. Serve the classic soup, as in the photo, hot, sprinkled with chopped fresh herbs.

Recipe for saury soup with rice and potatoes

Servings: 6.

Time: 0.5 hours.

Calorie content per 100 g: 68 kcal.

Ingredients:

3 tbsp. white polished rice;

1 jar of canned food;

1 onion head;

2-3 potato tubers;

50 g capers;

1 medium carrot;

2-3 slices of lemon;

2 bay leaves;

1 small bunch of greens;

1-2 pinches of pepper and salt;

0.5 tsp sweet paprika;

2-3 liters of water.

We start preparing soup with canned saury and rice by cleaning the root vegetables. Wash the tubers, clean them, cut them into cubes. Fill them with cold water, put them on the stove, and cook after heating for about 12 minutes.

In the meantime, prepare the onions and carrots in the usual way for frying. Sauté everything until slightly browned. Add the finished frying to the canned fish soup. Next add the washed raw cereal. Cook with rice for no more than 10 minutes. At this stage, season the canned saury soup with rice with spices and salt to taste.

Continuing to cook with rice, open the jar of fish, mash its contents with a fork, and put it in a saucepan. After 3-5 minutes of low boiling, add capers, lemon, and chopped herbs to the recipe for soup with saury and rice. Before serving, it should be left to stand thoroughly under the lid for 15 minutes, otherwise it will not cook deliciously.

This step-by-step recipe will help novice cooks prepare a delicious and nutritious treat with rice.

Recipe for saury soup with rice without potatoes

Servings: 4-5.

Time: 0.5 hours.

Calorie content: 62 kcal per 100 grams.

Ingredients:

1 can of tomato (in its juice);

1 jar of canned food;

1 large onion;

3 tbsp. long rice;

1 can of beans (canned white);

50 ml vegetable oil;

a little salt and spices;

2 liters of water.

This soup with canned saury and rice is prepared with tomatoes, which give a beautiful shade and a pleasant subtle tomato flavor. We start preparing fish soup with rice by putting some water in a saucepan on the stove. When it boils, add juice from a can of tomatoes.

While the contents are boiling, open the jar of beans and place them in a colander. Place the beans themselves into the pan along with the washed cereal. Because This first one is prepared with canned fish without potatoes, then beans will come in handy here. Next, add the pieces of fish, mix, and simmer over low heat for five to seven minutes.
Then add sauteed onions to the rice soup with canned saury, stewed for 5 minutes with peeled tomatoes from a can.

Season the finished rice soup, as in the photo, with spices and serve hot with black bread.

Recipe for saury soup with potatoes

Servings: 5-6.

Time: 0.5 hours.

Calorie content: 52.3 kcal per 100 grams.

Ingredients:

4 boiled eggs;

1 jar of peas (green);

1 can of canned food;

2-3 medium potatoes;

1 onion;

0.25 kg of seaweed;

1 carrot;

3 liters of water;

30 ml vegetable oil;

1 bunch of greens;

a little salt and spices.

Cooking soup with potatoes and saury is as easy as shelling pears, but for gourmets we suggest preparing it with seaweed, egg and green peas. Next, we will look at the recipe step by step with a photo of this first dish.

So, first heat the water in a saucepan to a boil. Peel the root vegetables, cut the onion into small cubes, and three carrots. Fry the chopped onion in a frying pan for a couple of minutes, then add the carrots and simmer until soft. Cut the tubers into medium slices.

As soon as the liquid boils, send the potatoes to boil. Meanwhile, peel and chop the hard-boiled eggs. To the prepared root vegetables we add pieces of fish, fried fish, chopped seaweed and pea grains. Season everything with spices to taste.

The fish soup without rice is cooked for another 5 minutes at low heat, seasoned with chopped eggs and chopped herbs.

Using the same algorithm, you can cook soup with millet and potatoes, excluding peas and cabbage.

Recipe for delicious saury soup with millet

Servings: 4.

Time: 40 min.

Calorie content: 78 kcal per 100 grams.

Ingredients:

200 g cheese (processed);

1 can of canned food;

3 potato tubers;

1 carrot;

100 g millet cereal;

1 large onion;

1.25 liters of filtered water;

a little salt and black pepper.

Fish soup with millet and melted cheese will be a hearty addition to any family meal. Of course, the calorie content of a fish dish will increase slightly with cheese, but the taste will become soft and rich. So, let's start preparing the recipe with photos step by step.

Making cheese soup from canned fish with millet is extremely simple. Peel carrots, onions and potatoes. We cut everything as usual. Heat the water for the saury and millet soup to 100 degrees. We start cooking fish soup by adding raw chopped root vegetables.

In the meantime, we sort out and scald the millet, because... without this procedure it often tastes bitter. After 10 minutes of cooking the vegetables, we continue to prepare the recipe from canned millet and add the prepared cereal.

We place the cheeses in the freezer for a short time to make it easier to chop them, then we take them out, remove the wrapping, and grate them. Add grated cheese and chopped fish to the contents of the pan with vegetables and millet. Cook the canned fish soup with millet for about 5 more minutes and turn off the heat. Serve hot with herbs.

Recipe for fish soup from canned saury in oil

Servings: 4-5.

Time: 45 min.

Calorie content: 65 kcal per 100 g.

Ingredients:

2-3 large potatoes;

1 can of canned food (in oil);

1 carrot;

1 large onion;

1-2 bay leaves;

1 tbsp. sunflower oil;

1 bunch of fresh herbs;

2 liters of clean water;

a little sea salt and pepper.

Let’s start preparing soup from canned saury in oil, and the photographs will help you quickly navigate all the processes. The step-by-step recipe begins with cleaning the tubers. We clean them, chop them coarsely, and put them in a pan with cold water. Heat the contents to 100 degrees, cook the root vegetables until half cooked.

Meanwhile, peel the onions and carrots, cut the heads into medium cubes and the root vegetables into thin half rings. To make canned fish soup in oil tasty, it is better to brown the vegetables. And in order not to add extra calories, we use very little oil.

Place the browned vegetables into the boiled contents, mix and cook for a quarter of an hour. At this stage, the recipe can be supplemented with buckwheat, green peas or vermicelli.

We take the fish out of the jar, select large fragments of the ridge, and divide the fillet into large pieces. Fish in oil is added at the very end, when all other ingredients are ready. Don't forget to add the gravy from the jar, because... it will set the desired taste and aroma. We also add bay leaf, salt, pepper and after 3-4 minutes, remove the dish to the side, adding chopped herbs.

Step-by-step recipe for canned saury soup with barley

Servings: 7-8.

Time: 0.5 hours.

Ingredients:

5-6 medium-sized potatoes;

1 jar of canned food;

0.5 tbsp. barley;

1 carrot;

1 onion;

3 bay leaves;

3 tbsp. sunflower oil;

6 peppercorns;

2 liters of settled water;

1.5 tbsp. sea ​​salt.

Before preparing the first dish with canned fish and pearl barley, you need to soak well-washed cereal for a couple of hours. Then the recipe with pearl barley will require less cooking time. Then we boil water with salt, put the swollen pearl barley in a colander.

Meanwhile, peel the vegetables. We cut the tubers into medium cubes and the onions into small ones. Three carrots on a medium grater. Fry the onion with carrots until golden brown to make the soup with saury and pearl barley tastier.

We wash the chopped potatoes under running water to wash off the starch and add them to the pan with the barley, which has reached half-cookedness.

When the root vegetables are almost ready, add the entire contents of the jar with fish. We also add fried bay leaves, bay leaves and spices to the canned dish with barley. Simmer the dish for another 5 minutes, remove to the side.

As you can see, preparing yushka with canned fish is not difficult.

Canned saury fish soup for children

Servings: 7-8.

Time: 30 min.

Calorie content: 59 kcal per 100 g.

Ingredients:

1 can of canned food;

6 potatoes;

1 medium carrot;

1 small onion;

1 laurel;

2 liters of settled water;

2-3 sprigs of dill;

sea ​​salt.

If you doubt whether your child can have soup with canned saury, then without a doubt, offer this dish to your child. The soup is very simple and dietary, and preparation does not take much time. The main thing is to always choose a quality product from a trusted manufacturer.

To prepare a delicious soup with canned food, wash and peel the vegetables and place a pan of water on the burner. In the meantime, you need to cut the potatoes into cubes, cut the carrots into thin circles, and cut the onions into small fragments.

Place the slices and bay leaves into boiling salted water and cook for a quarter of an hour. We open the canned food, take out pieces from the can (pink salmon will also do), and divide it into medium pieces. We supplement the first canned food for the child with pieces of fish, cook for another 10 minutes, remove from the heat, adding chopped dill. We serve saury soup to children with parsley croutons or white bread. If desired, the recipe for canned saury soup can be supplemented with pasta or any cereal.

Fresh saury soup

Servings: 4.

Time: 35 min.

Calorie content: 44 kcal per 100 g.

Ingredients:

300 g fresh fish;

1 onion;

50 g vermicelli;

2 bay leaves;

5 g each of dried dill, black and allspice;

1.5 liters of water;

15 g fresh dill.

If we cook from fresh fish, then, first of all, it is necessary to defrost the seafood in a gentle way, gut it, and cut it into portions. To prepare fish soup, bring water to a boil in a saucepan, add chopped tubers with onions and spices.

When the potatoes are completely ready, add vermicelli and stir. Next we add pieces of fish. Cook the yushka with fresh saury for another 5-7 minutes. Then season with dry dill, bay leaf and pepper. After a couple of minutes, remove from heat and leave for at least 10 minutes before serving.

Servings: 6.

Time: 40 min.

Calorie content: 54 kcal per 100 g.

Ingredients:

1 can of fish in tomato;

1 onion;

1 handful of noodles;

2 tsp tomato paste;

2 carrots;

2 potatoes;

1 pod of sweet pepper;

1 bunch of greens;

1 laurel;

1 pinch each of salt and black pepper;

2 liters of water.

It’s very simple to prepare soup, as in the photo with canned saury. First, rinse, peel, and cut the potatoes into slices. Place the root vegetables in a saucepan with cold water, quickly bring to a boil, then reduce the heat and cook.

Meanwhile, clean and grind the remaining ingredients separately. Sauté onions in a frying pan. After 5 minutes, add the grated carrots, mix, and bring everything to a soft state.

Add the roast to the tomato soup along with tomato paste diluted in water. After a couple of minutes, we take out the canned food in tomato sauce and send it after the vegetables.

Bon appetit everyone!

The following helpful tips will help you make the soup tastier:

add not only the fish, but also the gravy itself, because... all the taste and aroma are concentrated in it;
to speed up the cooking process, chop root vegetables and carrots as finely as possible;

the vitamin version can be cooked from nettles and other vitamin-rich herbs;

If you stew canned food and fry it, the dish will come out much more flavorful.