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Canned pink salmon soup with rice

Canned Pink Salmon Soup with Rice

A tasty, wholesome quick soup. It's always handy to keep a couple of cans of fish at home. When there's no time to cook lunch, a quick soup made from canned fish — pink salmon, say — comes to the rescue. Give it a try!

Julia M.

Recipe author

Composition / ingredients

Servings:

Canned pink salmon

240

Onion

Carrot

Potatoes

Rice

0.3

Pickles

Water

Salt

Dried spices

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 14 % 1 g

Carbohydrates 57 % 4 g

29 kcal

GI: 50 / 50 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make this soup from canned pink salmon? Get all the ingredients ready. Peel the onion, carrot, and potatoes and rinse them under running water. Open a can of pink salmon — you don't have to drain the liquid; you can pour it into the soup for extra flavor and aroma.
Step 2:

Chop the peeled vegetables. Cut the potatoes into small, evenly sized pieces. Finely chop the onion. Grate the carrot. I prefer it finely grated for soup, but you can use a coarse grater — go by your own taste.
Step 3:

An enameled pot works well for this soup. Pour in the measured water and set it over the heat. Bring the water to a boil and add the chopped vegetables — onion, carrot, and potato. Cook for 5–7 minutes.
Step 4:

Meanwhile, rinse the rice several times in cold water. Finely chop the pickles — for a finer texture, you can grate them on a coarse grater. I like to find small pieces of pickle in the finished soup, so I cut them into small cubes. Add the rice and pickles to the pot. Stir, bring to a boil, and cook everything together for another 7 minutes.
Step 5:

Put the canned pink salmon on a plate and mash it with a fork. Add it to the soup as well.
Step 6:

Add a little salt and seasoning to taste. Keep in mind that the canned fish already has some salt, so taste the soup first. Herbes de Provence work beautifully here. Stir everything again and let it cook together over low heat for another 10 minutes.
Step 7:

Your fragrant canned pink salmon soup is ready! Ladle it into bowls and serve. You can add a little sour cream and fresh herbs to each bowl. Enjoy!

Instead of rice, you can add pearl barley or lentils to this soup.
You can use more or less water than the recipe calls for, depending on whether you want a thicker or thinner soup.
If you use a pre-made spice blend, be sure to read the label — these often already contain salt, so keep that in mind or you risk over-salting the dish.