Canned fish soup - general principles and methods of cooking
Canned fish soup is a real magic wand for modern business women. Moreover, for men who do not understand anything in culinary matters, it’s not difficult to cook such a soup. Canned food is not so expensive, and today everyone can easily buy a jar at any grocery store.
Depending on the type of canned fish, a variety of soups are prepared from them: from traditional ones with added rice and potatoes, for example, to the most multicomponent ones — cabbage soup with sauerkraut or pickle.
Any canned fish are sold in ready-to-eat condition and do not require long heat treatment. That is why, so that they do not boil soft and do not fall apart, they are added at the very end of cooking soup. There is another nuance: canned fish is quite salty and contains a considerable amount of spices. From this it follows that the soup is too salted is not recommended at the beginning, it is better to salt it at the end, after adding canned food, if necessary.
Canned fish soup - food preparation
The main ingredient of the soup is canned fish. We will talk about what criteria to follow when buying canned food. First of all, on what it is necessary to focus attention - this is the expiration date. After the expiration of the canned fish become unsuitable for consumption.
The second point to which attention should be paid is labeling. As a rule, it should be squeezed from the inside of the jar, the figures on palpation are embossed, convex. Falsified markings have figures knocked on the outside (driven into the walls of the can) or painted with ordinary indelible paint.
And the third rule, which should be guided by the choice of canned fish - no deformation on the container. According to GOST, their surface must be even and intact, although minor mechanical damages that could have been received during transportation are allowed.
Canned fish soup - the best recipes
Recipe 1: Classic Canned Soup
The basis of any meal is soup. It must be included in the daily diet. If there is a catastrophic lack of time to cook something “exotic”, then cook canned fish soup according to the recipe described below. The list of ingredients in the dish is the most common, and the result is excellent.
Ingredients:
- three medium potatoes
- two handfuls of rice
- one carrot
- onion
- peppercorns to taste
- bay leaf
- can of canned food (in its own juice or in oil)
- greens (any choice)
- salt
- butter
Method of preparation:
1. Put the water in a saucepan on the stove. Peel and dice potatoes. When the water boils, throw it into the tank. Also add two handfuls of rice.
2. Peel carrots, onions. We will cut, carrot we will rub. Fry the ingredients in the pan until cooked (first fry the onions until half cooked, then throw the carrots).
3. In a bowl with rice and potatoes add peas (pepper), bay leaf (a couple of leaves). After two or three minutes, lay out the frying. Cook for about ten minutes.
4. Next, add the contents of the can with the liquid. Keep on low heat for about three minutes and add finely chopped greens. Turn off the stove, lay soup on plates and use.
Recipe 2: Canned fish pickle pickles with pearl barley
Classic pickle does not provide for the addition of canned fish in it, but deviations from the classics are quite appropriate if it gives your favorite dish an even more perfect taste. So, we will cook pickle with canned salmon. Bright, appetizing and tasty! Since the barley is used in the recipe of the soup, it must be soaked in cold water for 2-4 hours.
Ingredients:
- one can of salted canned salmon
- two small pickled cucumbers
- Onion - 1 pc.
- 2-3 potatoes
- one carrot
- soup roots
- two handfuls of barley
- lemon peel
- a slice of garlic
- a spoon of tomato paste
Method of preparation:
1. In a saucepan with water, boil peeled and chopped potatoes with barley.
2. While they are boiled, rub the carrots, chop the onion and finely chop the pickled cucumbers. Fry the ingredients in an odorless vegetable oil in the following sequence: onion, carrot, cucumber. 3. When the potatoes with barley are boiled out, put the roast in a container and cook for about three minutes. Then add salmon, chopped garlic, tomato paste and zest from half a lemon to the soup. Cook for about three minutes and turn off the stove. If desired, it can be enriched with greens and served to the table.
Recipe 3: Canned Cheese Soup
The dish is truly unique! The combination of canned fish and cheese, it would seem, simply can not fit in the head. However, experienced housewives picked up such a recipe for a tasty and nutritious soup. Cheese for an unusual “product” is better to get soft.
Ingredients:
- One can of canned food (required in its own juice)
- processed cheese - two pieces
- onion
- one carrot
- 4 medium potatoes
- to taste greens
- fish spices to taste
- salt pepper
- optional greens
Method of preparation:
1. Fry chopped onion and carrot grated on a medium grater in vegetable oil. In the pot set to boil water. When it boils, add diced potatoes.
2. After the potatoes boil, add to the container fry. Cook for about ten minutes. Next, finely chop the cheese and lay it in the soup, stirring. We are waiting for him to hear a little.
3. Five minutes before the readiness, add canned fish with a fork, add spices, salt, pepper and optionally greens. Arrange the plates and eat hot. Bon Appetit everyone!
Canned fish soup - useful tips from experienced chefs
- It turns out very tasty pickle with the addition of smoked canned fish. For cooking other types of soups, those are not recommended;
- In addition to the solid contents of the can, it is advisable to add the juice in which the fish was stored to the soup. Thus, it will have a richer fishy taste;
- Dishes from canned fish is not recommended for people suffering from severe atherosclerosis, diabetes, as well as diseases of the liver, gall bladder and biliary tract.
