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Canned salmon fish soup with potatoes

Canned Pink Salmon and Potato Soup

Light, bright, fragrant — great for lunch or dinner! This canned pink salmon and potato soup is very easy and quick to make. The recipe is sure to appeal to busy cooks who are short on time. And any beginner can manage it.

Maria

Recipe author

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Composition / ingredients

Servings:

Water

1.5

Canned pink salmon

250

Potatoes

Carrot

Onion

Tomato paste

Vegetable oil

Bay leaf

Ground black pepper

Salt

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 3 g

Fats 11 % 1 g

Carbohydrates 56 % 5 g

41 kcal

GI: 100 / 0 / 0

Cooking method

Step 1:

How do you make soup from canned pink salmon? Get the ingredients ready as listed. Scrub the vegetables well with a brush and pat them dry. Peel the onion, wash it, and pat it dry. Drain all the liquid from the canned fish.
Step 2:

Take the fish out of the can. You can remove the backbones, or leave them — the bones in canned fish are very soft. Then break the pink salmon into pieces.
Step 3:

Peel the potatoes and cut them into small cubes. Pour water into a pot, add a whole onion and the potatoes, and put it on the heat. Bring the water to a boil and cook over the lowest heat for about 10 minutes.
Step 4:

Peel the carrot and grate it on the coarse holes of a grater.
Step 5:

Heat the vegetable oil in a skillet and sauté the carrot in it for 5 minutes.
Step 6:

Add the tomato paste to the skillet. Cook, stirring, for a couple more minutes.
Step 7:

Take the onion out of the pot, then add the carrot with the tomato paste, the fish, and the bay leaf. Season with salt and pepper and stir gently. Bring to a boil and cook for 5 minutes.
Step 8:

Sprinkle the finished soup with freshly chopped herbs. Let it rest, covered, for 7–10 minutes, then ladle it into bowls. Enjoy!

You can also add the fish liquid left in the can to the soup — it'll give a slightly richer flavor. Adjust the thickness of the soup to your liking by adding or holding back water.
You can reduce or increase the amount of water given in the recipe as you wish, depending on whether you want a thicker or thinner soup.
In this recipe, you can replace the tomato paste with tomatoes in their own juice, fresh tomatoes, or ketchup.
For cooking it's best to use neutral-tasting filtered or bottled water. If you use tap water, keep in mind it can give the dish an unpleasant characteristic aftertaste.
As a kid I loved soups like this even more. Though I like them no less now. And it's so convenient: no need to wash, clean, or gut the fish — you just put everything in the pot and go about your business. The sauté takes 10 minutes. Or you can skip it entirely and add everything at the very start. With minimal effort, you can make a tasty, filling first course in under an hour. By the way, I usually use the fish from 2 cans so there's more of it.