Delicious fish soup very easy to prepare using canned fish, e.g. canned saury. When preparing saury, you can put it into the soup in whole pieces, as it was placed in a tin can, or chop the fish - to your taste. saury soup It turns out very tasty if you cook it with rice. This simple soup cooks very quickly, so a jar of saury from your stock will come in handy when you need to quickly prepare something for lunch.
Recipe for saury soup with rice
Ingredients (2-2.5 l saucepan):
Making rice soup with chicken
1 Cut the potatoes into medium cubes. Rinse the rice with cold water. Finely chop the onion. Add potatoes and rice to boiling water. Cook for 15 minutes.
2 Fry the onion in vegetable oil. Mash half the saury into small pieces with a fork. After 15 minutes, add saury (pieces and chopped) along with oil filling and fried onions to the pan with potatoes and rice. Pepper and salt. Cook for another 10-15 minutes. When serving, a plate of soup can be decorated with parsley.
1 Saur soup will taste better if you put a small piece of butter in the plate.
Fish-based first courses are in wide demand due to their availability and low cost. But to this day, not many people know how to prepare delicious fish soup using a simple base. For example, from canned saury. Let's look at the easiest recipes.
Fish soup made from canned saury: “classic”
- green onion feathers - 3 pcs.
- rice - 125 gr.
- saury - 1 jar
- parsley (root) - 5 gr.
- potatoes - 2 pcs.
- onion - 2 pcs.
- carrots - 2 pcs.
- greens - 25 gr.
- laurel - 3 pcs.
- tomatoes - 2 pcs.
- filtered water - 1.75 l.
Soup with canned saury has its own traditional recipe, which does not change from year to year. Seasonings for the first course are chosen at your discretion.
1. So, boil water in the indicated volume. Add diced potatoes and washed rice several times. Time a third of an hour.
2. During this time, fry from grated carrots, chopped onions and chopped green onions. Simmer for 5-8 minutes, stirring.
3. Wash the tomatoes, make cuts in the shape of an “X” on the skin. Place in boiling water for 2 minutes, remove and rinse with cold water. Get rid of the skin. Chop the pulp into cubes.
4. Transfer the frying from the frying pan into the pan with the potatoes and rice. Pour a little oil into this frying pan and add the tomatoes. Cook for 5 minutes, stirring.
5. Parsley roots must be washed, then grated on the finest grater and mixed with the tomatoes. When the tomatoes are stewed, transfer them to a common container. Time it for 5 minutes.
6. Since it will not be possible to prepare fish soup according to this recipe from canned saury without the main ingredient, uncork the jar with the fish. Mash the saury directly in the container with a fork or leave whole slices. Transfer to broth and simmer for a couple of minutes.
7. Rinse the dill, dry it, chop it. Add to the main ingredients and mix well. Season with salt and your favorite spices. Simmer for another 5 minutes. Canned saury fish soup is ready!
Canned saury soup with melted cheese
- onion - 1 pc.
- processed cheese (in a tub) - 120-140 gr.
- saury (canned food in jars) - 1 pc.
- chopped dill - 25 gr.
- carrot - 1 pc.
- white bread crackers - 2 handfuls
- potatoes - 4 pcs.
1. Place diced potatoes in boiling water and reduce the heat to medium. Cook for a third of an hour.
2. During this period, you need to prepare a fry based on chopped onions and grated carrots. Passed vegetables are added to the broth.
3. Before preparing soup from canned saury, you need to uncork the jar of fish and pour out some of the liquid. Then the slices are added to the soup along with melted soft cheese.
4. Stir the first dish until the broth has a homogeneous base. Please note that at least 5 minutes must pass after adding the cheese, otherwise the dish will be lost.
5. When the specified period of time has elapsed, turn off the burner, but do not rush to taste. Let the soup sit, sprinkle with greenfinch and wheat croutons before eating.
That's how fast, simple and easy it is! In the meantime, we continue to study how to prepare the most delicious fish soup. After all, there are many more recipes for canned saury.
Fish soup with saury and millet
- millet - 90 gr.
- canned saury (own juice) - 1 can
- onion - 1 pc.
- greens - 20 gr.
- carrots - 1 pc.
- filtered water - 1.8 l.
- potatoes - 4 pcs.
Fish soup turns out very tasty if you cook it from canned saury and millet.
1. First, wash the millet thoroughly using a colander. Then chop the potato tubers into cubes, and fry them in oil using chopped onions and grated carrots. You can add a clove of garlic.
2. Pour the water into the pan according to the recipe, send the potatoes to boil in the boiling liquid. Uncork the jar of saury, transfer the fish to the broth and reduce the heat.
3. Boil the ingredients for a couple of minutes, then add the millet. Season with salt and ground pepper as desired. Time a third of an hour, after this period introduce frying.
4. After a few minutes, add the chopped green stuff, simmer for another 10 minutes and turn off. Before serving, let the first dish sit for a while.
Saury soup with green peas
- canned saury - 1 can
- carrot - 1 pc.
- canned peas - 1 can
- laurel leaves - 2 pcs.
- onion - 1 pc.
- bell pepper - 1 pc.
- potatoes - 2 pcs.
- dried dill - to your taste
Since preparing fish soup is easy, you can add your favorite foods and herbs. A dish made from canned saury turns out tasty and aromatic.
1. It’s easy to understand how to cook soup with canned saury. Pour 2.5 liters into the pan. water and wait for it to boil. Grind the carrots and finely chop the onion. Fry vegetables in a frying pan in vegetable oil. At the same time, peel the potatoes and cut them.
2. Open the can of fish and mash it with a fork. You need to add potatoes, saury, dill, frying, your favorite spices and bay leaves to boiling water. Boil the ingredients for about 12 minutes. Peel the bell pepper and chop into bars. Add to the broth. Cook for another 10 minutes.
3. Drain the peas and add to the main ingredients. After a few minutes, turn off the burner. Discard the bay leaf. Infuse the dish for a third of an hour.
Saury soup in a slow cooker with rice
- rice - 60 gr.
- saury - 1 jar
- potatoes - 320 gr.
- carrots - 140 gr.
- water - 2 l.
- onion - 110 gr.
Soup with saury turns out quite tasty when you add cereal. With canned fish and rice, the first dish takes on interesting notes.
1. Chop the peeled potatoes into cubes. Chop the onion and grate the carrots on a coarse grater.
2. Pour a small amount of vegetable oil into the multi-bowl. Warm it up. Sauté carrots and onions for 12 minutes.
3. Pour water into the container and add rice, potatoes and the necessary spices. Set the device to the “Soup” function.
4. The procedure will take about 40-50 minutes. After this, add the fish to the broth. Simmer for another quarter of an hour.
Before preparing fish soup, you should familiarize yourself with all the ingredients. A dish from canned saury can be made without much effort.
Saury soup with rice and potatoes
- onion - 1 pc.
- rice - 140 gr.
- potatoes - 6 pcs.
- saury - 1 jar
- garlic - 4 cloves
- tomatoes - 4 pcs.
- dried herbs - to your taste
- laurel leaf - 2 pcs.
- water - 3 l.
1. Boil water and rinse the cereal at the same time. Let the rice cook. After boiling again, season the broth with your favorite spices.
2. Fry onions and carrots in the usual way. Cut the tomatoes into small slices. Tomatoes need to be fried along with onions and carrots. Simmer the food until excess moisture has completely evaporated.
3. As soon as the cereal is half cooked, add potatoes and bay leaves to the broth. A few minutes before preparing the soup, add all the remaining ingredients.
Saury soup with cheese in a slow cooker
- millet - 110 gr.
- onion - 1 pc.
- potatoes - 320 gr.
- processed cheese - 0.2 kg.
- saury - 1 jar
- carrots - 1 pc.
- water - 1.3 l.
Saury soup can be prepared not only on the stove in a saucepan. A dish of canned fish turns out especially tender in a slow cooker.
1. Place pre-cut potatoes, grated carrots, softened saury, washed millet and cheese into the multibowl.
2. Pour in cold water and mix everything thoroughly. Close the multicooker and set the appropriate mode.
3. The procedure should take about 45 minutes. After cooking, the dish is best served with fresh herbs.
Before preparing fish soup, carefully read the recipes and arm yourself with the necessary ingredients. The first dish of canned saury turns out delicious and tender if you add cheese and Provençal herbs to it.
It doesn’t take much time or skill to cook this soup. You can make soup from any canned fish. A good soup comes out of canned red fish, but through trial and error it was found that the most delicious soup is still made from canned saury. And today I will tell you how to cook a quick canned saury soup so that it turns out tasty, satisfying and appetizing.
Making quick soup
Due to the fact that the soup cooks very quickly, we will prepare all its ingredients so that all we have to do is “assemble” it. First, let's fry it. To do this, peel the onion, wash it, cut it into small cubes and place it in a heated frying pan with a small amount of refined. Fry the onion over high heat for 2 minutes, stirring occasionally.
Then add pre-peeled, washed and grated carrots to the onion. Add a pinch of salt and fry over medium heat until fully cooked, remembering to stir occasionally. We will cook a quick soup from canned saury with the addition of rice to make it thicker and more satisfying. Rinse two to three tablespoons of rice thoroughly in four waters and place in a strainer. Peel two medium potatoes, wash them and cut them into cubes of about 1 centimeter.
Place on a plate and mash well with a fork. If you add unmashed saury to the soup, then after cooking it will become tough and not as tasty, and the broth will be less rich. The tastiest soup is made from canned saury in its own juice, and not in oil or tomato sauce.
Now let’s start “assembling” our quick soup from canned saury. Place a saucepan on the fire and pour 1 liter of water into it. When the water boils, put it in it and cook it until half cooked. After this, add the mashed saury and broth from the jar into the soup. After the broth boils, taste it for salt, add the required amount and let the potatoes and saury simmer for a couple of minutes.
Then put the roast, rice into the soup, add bay leaf and allspice and cook it for 5 minutes over low heat. Remove the canned saury soup from the heat and let it sit for 15 minutes so that the rice is ready, take out the bay leaves, and pour the hot canned saury soup into bowls, sprinkle with finely chopped rice and serve. If desired, you can add whole pieces of saury from another jar to the plate. Bon appetit!
Ingredients
- Water – 1 liter;
- Canned natural saury in its own juice – 1 can;
- Potatoes – 2 pieces;
- Onion – 1 piece;
- Carrots – 1 piece;
- Refined vegetable oil – 1 tablespoon;
- Rice – 2 – 3 tablespoons;
- Bay leaf – 3 leaves;
- Allspice – 5 peas;
- Salt and dill to taste.
By 11/14/2015
Every housewife should have a recipe for a quick, cheap soup for all occasions in her culinary arsenal. This is how you can describe canned saury soup with rice. It can be prepared in half an hour, costs several times less than meat or chicken soup, as well as fresh fish soup, and thanks to the rice it contains, it turns out rich and satisfying. Soup with canned saury should not be cooked in a large saucepan for several days. Unlike borscht, it does not get tastier day by day. At most, it can be stored in the refrigerator for a little more than a day. Also, the recipe for canned saury soup with rice is well known to people who love active recreation and often organize hikes. What could be easier than taking a couple of cans of canned food, a bag of rice, vegetables and cooking soup in the fresh air in a pot!
A can of saury (250 g) is enough for a 2-liter pot of soup. In soup you can use saury in its own juice or oil. In the latter case, the first dish turns out to be more fatty.
Ingredients
- canned saury - 1 jar
- Short grain rice - 1/2 tbsp. (1 tbsp = 250 ml)
- potatoes - 2-3 pcs.
- carrots - 1 pc.
- onion - 1 pc.
- salt - to taste
- pepper - to taste
- bay leaf - to taste
- vegetable oil - to taste
Step-by-step cooking process at home
- Prepare your ingredients. Pour 2 liters into the pan. water and put on fire.
- Rinse the rice. This needs to be done several times until the starch is washed out of the cereal. Evidence of this will be clear water drained from the rice. Place the rice in boiling water.
- Peel the carrots and potatoes, remove the eyes. Cut the potatoes and half the carrots into cubes. Place the potato and carrot cubes into the water when it boils again after adding the rice.
- Peel the onion and chop it. Grate the remaining carrots using a coarse grater.
- Place onions and carrots in a frying pan moistened with vegetable oil. Brown them while stirring. Cover the pan with a lid and leave to simmer for 8 minutes.
- Place the fried carrots and onions in a saucepan with soup. Salt it, add peppercorns and bay leaves. Let the soup now cook for another 15 minutes. The signal for the completion of this stage will be the finished potatoes.
- Remove the bay leaf from the soup and discard. He has already done his job. Open a can of canned saury, taste the fish and the oil with which it is filled. If the canned food is fresh, add it to the soup along with butter (or juice). Canned saury is added to the soup at the very end, because canned food is completely ready for use. The oil from them will enrich the taste of the broth with fishy taste and aroma, and add fat to the soup. Wait for the water to boil again. Now you can turn off the soup - it is ready.
The good thing about canned saury fish soup is that very little time and effort is spent on it. The simplest, easiest and fastest soup that came to us from the 70s is especially famous among students and business travelers. What can I say, many of us ate fish soup from canned saury or other fish in childhood.
Saury soup can be prepared with bell peppers, green peas and even seaweed. Rice, millet and pearl barley are used as filling porridges. And how well it goes with tomato...mmm, you'll lick your fingers.
In our article we offer you not only classic recipes, but also other original ways of preparing saury soup. We assure you you will be surprised!
How to make soup from canned saury fish - 12 varieties
The fastest recipe for making soup with saury.
Ingredients:
- Saira - 2 cans
- Rice - 100-150 g
- Carrots - 200 g
- Potatoes - 200 g
- Onions - 200 g
- Bay leaf - 2 pcs
- Peppercorns - 15 pcs.
- Fresh greens
- Salt to taste
- Water - 4.5 l
- Vegetable oil
Preparation:
Place a pot of water on the stove and bring to a boil. When the water boils, first add the rice. While the rice is cooking, prepare the fry. Pour vegetable oil into a frying pan and chop the onion into it. We grate the carrots on a coarse grater and also add them to the onions. Fry for about 10 minutes. Add a few black peppercorns and a bay leaf to the soup. When the rice is completely ready, add potatoes, fried vegetables and herbs.
In saury soup, it is better to cut the potatoes into large cubes for a more harmonious combination of saury with the taste of potatoes
Cook until the potatoes are ready. We need the rice to be boiled in the end. Place the saury from the cans directly into the soup in whole pieces along with the butter 5 minutes before the soup is ready.
It differs from the classic recipe in the presence of millet, which also goes very well with saury.
Ingredients:
- Saira - 1 jar
- Millet - ½ cup
- Carrots - 1 pc.
- Potatoes - 3-5 pcs.
- Onion - 1 piece
- Bay leaf - 2 pcs
- Peppercorns - 15 pcs.
- Fresh greens
- Salt to taste
- Water - 2-2.5 l
- Vegetable oil
Preparation:
Pour water into a saucepan and place on medium heat. In the meantime, prepare the frying. Chop the onions into small cubes, grate the carrots and fry everything in a frying pan in a small amount of vegetable oil for 10 minutes. When the water boils, add salt and throw in the potatoes, cut into cubes.
After 15 minutes, add the roast and saury, previously mashed with a fork. Cook for another 5 minutes and add millet. Taste it, add salt and pepper if necessary, add bay leaf. After 10 minutes, remove the soup from the stove. Serve with fresh dill or green onions.
Anyone who tastes the soup will tell you that it is made with fish roe. But the secret is completely different...
Ingredients:
- Saira - 2 cans
- Semolina - 1 tbsp
- Carrots - 1 pc.
- Potatoes - 3 pcs.
- Onion - 1 piece
- Bay leaf
- Ground pepper
- Water - 2 l
Preparation:
Place randomly chopped vegetables into boiling water: potatoes, onions, carrots, then canned saury and cook until tender. Then add semolina, salt, pepper, and bay leaf to the soup.
To prevent the semolina from sticking into a lump in the boiling soup, pour it in a thin stream and stir constantly
Cook for 3-4 minutes and turn off. Semolina grains are boiled in fish soup and taste like caviar, and everyone thinks that it is real caviar. Bon appetit!
Tomatoes will give the soup an exquisite taste and aroma.
Ingredients:
- Saira - 1 jar
- Rice - 100-150 g
- Carrots - 2 pcs.
- Potatoes - 5 pcs.
- Onion - 1 piece
- Tomatoes - 5 pcs.
- Garlic - 3 cloves
- Bay leaf - 2 pcs
- Sweet pea
- Dried greens
- Salt to taste
- Water - 3 l
- Vegetable oil
Preparation:
Place pre-washed rice into boiling water, stir until the water boils again, add salt and pepper. Then prepare the soup dressing. Cut carrots and onions into small cubes. Take the tomatoes and cut them into small pieces too. Heat the oil in a frying pan. First of all, fry the onion until half cooked, then add the carrots, mix everything and cover with a lid. After 7 minutes, add tomatoes, salt and mix. Simmer until the liquid has drained from the tomatoes. When the rice is half cooked, add the potatoes. Add bay leaf. 5 minutes before cooking the potatoes, add the roasted potatoes, dried herbs, mashed saury with a fork and crushed garlic. The soup is ready!
Suitable for lovers of very tasty and spicy first courses.
Ingredients:
- Saira - 1 jar
- Rice - 100-150 g
- Carrots - 2 pcs.
- Potatoes - 5 pcs.
- Onion - 1 piece
- Tomatoes - 5 pcs.
- Hot chili pepper - 3 pcs
- Bell pepper - 1 piece
- Garlic - 3 cloves
- Bay leaf - 2 pcs
- Sweet pea
- Dried greens
- Salt to taste
- Water - 3 l
- Vegetable oil
Preparation:
Prepared in the same way as the previous recipe. Only bell peppers and hot chili peppers are added to the dressing when frying along with tomatoes.
An option for preparing soup for summer residents, it is prepared without frying vegetables.
Ingredients:
- Saira - 2 cans
- Rice - 2 tbsp
- Carrots - 1 pc.
- Potatoes - 3-4 pcs.
- Onion - 1 piece
- Tomatoes - 1-2 pcs.
- Parsnip - 1 piece
- Bell pepper - 1 piece
- Celery - 3 cuttings
- Ground black pepper, coriander, spices for fish
- Water - 3-3.5 l
- Green onions, parsley, dill, bay leaf
Preparation:
Cut the potatoes into medium-sized strips and place in boiling water. Add rice and bring to a boil. Cut the washed carrots, parsnip root, celery, tomatoes into small strips and add all the vegetables to the soup. Transfer to low heat and cook for 5 minutes. Remove the formed foam. Then add bay leaf, spices, saury, pepper and coriander, spices for fish, salt to taste. 2 minutes before readiness, add dill, parsley, green onions and turn off the stove.
Here is a recipe for a thick and very aromatic cheese soup.
Ingredients:
- Saira - 240 g
- Millet - 100 g
- Processed cheese - 200 g
- Carrots - 1 pc.
- Potatoes - 300 g
- Onion - 1 piece
- Salt, pepper to taste
- Water - 1.25 l
- Vegetable oil
Preparation:
In the multicooker bowl we place potatoes, cut into medium cubes, grated carrots, washed millet, saury mashed with a fork, and processed cheese. Fill with cold water, stir well. Close the lid. Select the Soup mode in the menu (if you can select products, click Vegetables). We set the time to 40 minutes. Serve with fresh herbs.
And this is perhaps the simplest recipe for preparing the first dish in the world.
Ingredients:
- Saira - 1 jar
- Rice - 50 g
- Carrots - 150 g
- Potatoes - 300 g
- Onion - 100 g
- Salt, pepper to taste
- Water - 2 l
- Vegetable oil
Preparation:
Cut the potatoes into medium cubes, grate the carrots on a coarse grater, and finely chop the onion. Add oil, onions, carrots to the multicooker bowl and fry our mixture for 15 minutes in Baking mode, stirring occasionally. Then add water, potatoes, rice, salt, pepper. Set the multicooker to Soup mode for 45 minutes. After this time, put saury and bay leaf into the bowl and let the soup simmer for another 15 minutes. Our soup is ready, bon appetit!
If you are fishing and haven’t caught a single fish, but really want fish soup, we offer this version of fish soup cooked over a fire.
Ingredients:
- Saira - 2 cans
- Rice - 100-150 g
- Carrots - 1 pc.
- Potatoes - 4 pcs.
- Onion - 1 piece
- Salt, spices, bay leaf
- Water - 4 l
Preparation:
We light a fire and hang the pot so that the flames only lightly touch the bottom. Pour oil from cans of saury into the bottom of the pot. Add randomly chopped onions and carrots to the boiling oil. Fry until golden brown. Next, add water and bring to a boil. Place potatoes and rice in boiling salted water (can be replaced with millet or pearl barley), cook for 30 minutes. 5 minutes before readiness, add saury, bay leaf and any spices on hand.
The most delicious saury soup in the world!
Ingredients:
- Saira - 1 jar
- Rice - 100 g
- Processed cheese - 1 piece
- Bell pepper - 1 piece
- Carrots - 1 pc.
- Potatoes - 4 pcs.
- Onion - 1 piece
- Salt, pepper to taste
- Water - 2 l
- Vegetable oil
Preparation:
Place the potatoes, cut into small cubes, into boiling salted water. Fry finely chopped onion in a small amount of butter until golden brown. Then add the carrots grated on a coarse grater, fry for 5 minutes and add bell pepper. After another 2 minutes, add saury and bay leaf into the frying pan and fry a little too. When the potatoes are half ready (10-15 minutes), add the fried rice and well-washed rice. Cook for another 20 minutes. At the end, add grated processed cheese, spices and herbs.
This type of soup is suitable for lovers of Korean cuisine.
Ingredients:
- Saira - 1 jar
- Dry seaweed - 30 g
- Garlic - 3-4 cloves
- Coarse salt
- Ground black pepper
- Soy sauce - ½ tbsp
- Sesame oil
- Water - 1.5-2 l
Preparation:
Soak the dry seaweed in cold water and leave to swell for 30 minutes. Take out the saury without oil and cut into pieces. Chop the garlic. Add soy sauce, sesame oil, garlic, pepper to the saury, mix thoroughly and leave for 30 minutes. We wash the seaweed in salted water, place it in a colander and place it in small pieces. Pour a small amount of sesame oil into a pan and fry the pickled saury. Add cabbage and fry over medium heat. Add chopped garlic, add water, cover with a lid and wait for the soup to boil. After that, add coarse salt, sesame oil and cook for about 15 minutes. Serve with rice and other Korean snacks.
A soup for true aesthetes, very original and tasty.
Ingredients:
- Saira - 1 jar
- Sea kale - 250 g
- Onion - 1 piece
- Carrots - 1 pc.
- Eggs - 4 pcs
- Canned peas - 1 can
- Fresh herbs
- Salt pepper
- Water - 3 l
- Vegetable oil - 2-3 tbsp
Preparation:
Place peeled and diced potatoes into boiling water. Chop the onion and sauté in oil. Add chopped carrots to the onions. Place the roast in a pan. When the potatoes are ready, add seaweed, cut into pieces saury without oil and green peas. Season the soup with chopped boiled eggs and herbs. Add salt, pepper and cook for another 2-3 minutes over low heat.
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