Canned Pink Salmon Fish Soup

Want a budget-friendly, hearty fish soup? Make it with canned pink salmon! Tasty and inexpensive. Makes about 2–2.5 quarts of soup.

Recipe author

Servings:

Canned pink salmon (pink salmon or saury in its own juice; I use two 213 g cans)

400

Potatoes (medium)

Onion (I prefer red; medium)

Carrot (medium)

Maggi Seasoning (all-purpose seasoning; it already contains salt. One tablespoon is usually enough, but sometimes I add 1.5)

Lemon juice

Ground black pepper

0.4

Peppercorns

Ground pepper blend

Dill (dried or fresh)

1.5

Garlic

Bay leaf

Vermicelli (fine soup vermicelli, 80–100 g depending on how thick you want the soup)

Water

2.5

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

36 kcal

GI: 100 / 0 / 0

Cooking method

1. Put the water on to boil.
1. Wash, peel, and cut the potatoes into small cubes (0.5–1 cm). Drop them into the boiling water and cook for 20 minutes.
1. Finely chop the onion and grate the carrot on a coarse grater.
1. Sauté the onion and carrot until the onion turns light golden.
1. Measure out the vermicelli.
1. Add the sautéed onion, carrot, and vermicelli to the nearly cooked potatoes. Cook 5 more minutes.
1. Meanwhile, quickly flake the fish. Even though canned fish has few bones and they're quite soft, a lot of people still don't like finding bones on their plate.
1. Break the fish into small pieces (1–2 cm).
1. Add the fish to the soup and cook 3 more minutes.
1. Squeeze the lemon and add 2 tablespoons of juice to the soup, along with the seasonings and herbs. Press the garlic through a garlic press (or mince it finely). Cook another 5 minutes. The soup is ready! Enjoy!