Canned pink salmon is a full and accessible source of protein, which can become a basis even for hot dishes. About some delicious variations of this dish, we'll talk further.
Canned pink salmon soup - recipe
A standard vegetable set of potatoes, onions and carrots can easily turn into a light soup based on fish broth, if you decide to add a little canned pink salmon to the mixture. An alternative, however, can be almost any dense fish in the bank, because the set of vegetables and the recipe itself are universal.
Ingredients:
- potatoes - 340 g;
- water 1.4 liters;
- laurel leaves - 3 pieces;
- pea pepper - 8 pcs .;
- canned pink salmon - 215 g;
- carrots - 115 g;
- onion - 145 g;
- handful of green parsley.
Preparation
The contents of the can with pink salmon slightly mash with a fork. Peeled potatoes cut into cubes with a side of a couple of centimeters. Preheat broth and roll potatoes to it. Then send the leaves of the laurel, the contents of the can of fish and peas of black pepper. Tighten the fire and cook the dish with a weak boil for about 15 minutes, during which time the pieces of potatoes should soften.
In the meantime, save the crushed carrots with onions. Add passevku in almost ready soup, cook still a couple of minutes and complement the greens before serving.
Cheese soup with canned pink salmon
Despite the fact that cheese and fish are unlikely to be included in the number of perfectly matched ingredients within the framework of regular recipes, if you prefer the melted cheese and use canned pink salmon - you get a surprisingly tasty, creamy soup.
Ingredients:
- butter - 35 g;
- onion - 115 g;
- a stalk of celery - 1 piece;
- carrots - 90 g;
- water - 480 ml;
- dried fennel - 1 teaspoon;
- potatoes - 290 g;
- canned pink salmon - 430 g;
- cream - 215 ml;
- processed cheese - 95 g.
Preparation
Melt the butter directly in a saucepan, use it to make vegetables: onions, celery, carrots. Put the cubes of potatoes and pieces of fish to the resulting passer. Fill it with broth. As soon as the liquid boils, add cream, grated cheese, reduce heat and cook soup until the pieces of potatoes are softened. Supplement the ready soup of canned pink salmon with melted cheese spices to taste.
Soup from canned pink salmon with rice
Ingredients:
- canned salmon - 230 g;
- rice - 45 g;
- potatoes - 115 g;
- carrots - 90 g;
- laurel leaf - 1 pc .;
- water 740 ml.
Preparation
Pour the washed rice into the water and leave the liquid to boil. In the soup base, roll the diced potatoes. Separately, spice the carrot and add it to the contents of the pan. Throw a laurel leaf. The fish that has been mashed by the fork leaves the last in the pan. Boil the soup for about 10 minutes on low heat and remove the sample.
Soup from canned pink salmon can be made in a multivarquet, repeating all the same steps in the "Quenching" or "Soup" mode.
Canned pink salmon soup
Ingredients:
- butter - 35 g;
- onion - 55 g;
- celery - 60 g;
- sweet pepper - 70 g;
- garlic - 1 tooth;
- potatoes - 460 g;
- water 740 ml;
- milk - 430 ml;
- canned salmon - 330 g;
- canned corn - 65 g.
Preparation
Before you make soup from canned pink salmon, melt the butter and save on it a mixture of chopped onion, sweet pepper, celery and garlic. After bringing the vegetables to half-cooked, add to them corn and pieces of peeled potatoes. Fill all with a mixture of milk and water. Add the slices of canned pink salmon and continue to cook the soup for about 10 minutes until the vegetables soften. The latter put into the dish corn.