Composition / ingredients
Step-by-step cooking
Step 1:
How to cook fish soup from canned pink salmon? Prepare the ingredients according to the list. Wash the vegetables well with a brush, dry them. Peel the onion from the husk, wash and dry. Drain all the liquid from the canned fish.
Step 2:
Remove the fish from the tin. You can remove the spinal bones, or you can not do it because the bones of canned fish are very soft. And then divide the pink salmon into pieces.
Step 3:
Peel the potatoes and cut into small cubes. Pour water into a saucepan, put a whole onion and potatoes and put on fire. Bring the water to a boil and cook on the lowest heat for about 10 minutes.
Step 4:
Peel and grate the carrots on a coarse grater.
Step 5:
Heat the vegetable oil in a frying pan and fry the carrots on it for 5 minutes.
Step 6:
Add tomato paste to the pan. Stir-fry for a couple more minutes.
Step 7:
Remove the onion from the pan, add carrots with tomato paste, fish, bay leaf. Add salt, pepper, and mix gently. Bring to a boil, cook for 5 minutes.
Step 8:
Sprinkle the finished soup with fresh chopped herbs. Let it brew under the lid for 7-10 minutes and pour into plates. Bon appetit!
You can also add the fish broth left in the jar to the soup. Then the taste will turn out a little more saturated.
Change the density of the soup for yourself by topping up or reducing the water.
The amount of water specified in the recipe can be reduced or increased at your request, depending on whether you want to get a thick or more liquid soup.
Tomato paste in this recipe can be replaced with tomatoes in their own juice, fresh tomatoes or ketchup.
For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.
As a child, I loved such soups much more. Although now I like them no less. And what is very convenient: there is no need to wash, clean and gut the fish, put all the products and mind your own business. Frying is done in 10 minutes. And then you can do without it at all, laying the products at the very beginning. With a minimum of costs, you can prepare a delicious and satisfying first course in less than an hour. By the way, I usually put fish out of 2 cans so that there is more of it.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Canned pink salmon - 136 kcal/100g
