Canned sardine soup. Simple and inexpensive soup made from canned sardines Sardine soup in oil
- Water - 2.5 l
- Canned sardines - 1 can (200g.)
- Potatoes - 4-5 pcs.
- Carrots - 1 pc.
- Onion - 1 pc.
- Bay leaf - 2 leaves
- Black peppercorns - 2-3 pcs.
- Vegetable oil (for frying) - 1 tbsp.
- Greens for decorating the finished dish - dill, parsley, green onions (optional)
Ukha - a native Russian dish
This dish belongs to the category of fish soups. The most popular fish soup has always been and remains fish soup, which is usually prepared from fresh fish. In general, fish soup is considered to be the oldest Russian and Ukrainian dish. Initially, it is a simple stew with fish. Its analogue was yushka - a stew with meat. The origin of such stews is not clear, but the word “ukha” itself has ancient Indo-European roots.
Canned fish soups are an “economical” version of fish soup, but no less tasty and healthy. They do not require lengthy preparation, cleaning, or processing of fish. Therefore they prepare very quickly. You can use any canned fish soup - sardines, tuna, saury, mackerel, pink salmon, sprat in tomato sauce, etc.
Canned sardine soup is very popular in European countries (Portugal, England, Spain, France). The most delicious and authentic canned sardines are the French ones. They are first fried a little. Then add spices, olive oil or white wine with lemon.
Fish itself is a very healthy, balanced, dietary product containing a lot of microelements and vitamins. Sardines are sources of Omega-3 fatty acids, high amounts of protein, vitamin D, vitamin B12, calcium, iron, phosphorus, iodine and selenium. Canned sardines also contain large amounts of coenzyme Q10. This is an excellent antioxidant that saves the skin from premature aging. The content of so many beneficial properties in sardines explains its benefits in the following cases:
For the prevention of cancer
- For the prevention of cardiovascular diseases
- For the prevention of osteoporosis and arthrosis
- To improve skin condition
- For immune deficiency
Contraindications to eating sardines are individual intolerance and gout.
Fresh sardines have high nutritional value (100g of meat = 166 kcal). During processing, the value varies depending on the additives and their quantity.
Sardine soup is a completely dietary product. One serving of soup without the use of vegetable oil for frying (100 g) contains only 22 kcal; 0.5 gr. fats; 1.2 gr. squirrel; 3.4 gr. carbohydrates.
Step-by-step recipe for preparing classic canned sardine soup.
- Let's prepare all the necessary ingredients.
- Peel and cut potatoes into strips or cubes
- Throw the potatoes into the water. Leave to cook until almost done.
- At this time, prepare the remaining vegetables. Grate the carrots.
- Finely chop the peeled onion.
- Chopped vegetables can simply be added to the broth with cooked potatoes. Or before that, you can throw it in a frying pan in oil and saute it a little.
- While the vegetables are cooking, prepare the canned sardines. Take the fish out of the jar and mash it into pieces with a fork. But under no circumstances do we turn it into mush.
- As soon as the soup boils, you can add fish, bay leaf, peppercorns and salt.
- Cook for another 5-7 minutes and turn off. Let the soup brew and cool slightly.
If there are those in the family or among guests who do not really like greens, it is better not to put them in a common pan. Before serving, arrange the greens directly into plates if desired, or place the cooked, chopped greens on the table.
Delicious, light, aromatic sardine soup is ready.
There are other options for making sardine soup. They differ only in the addition of some ingredients:
- Sardine soup with added millet
- Canned sardine soup with processed cheese
- Sardine soup with green peas
- Canned noodle soup
- Cabbage soup with cabbage and canned sardines
- Canned soup with rice
- Canned solyanka with sardines
- Potato soup with sardine in tomato
- Bean soup with canned fish
- Cabbage soup “Sea” with sardines and seaweed, etc.
Any version of soup with canned sardines can be served with fresh herbs, sour cream and even fried crackers from black or white bread. The finished dish can be beautifully decorated with chopped boiled eggs.
Bon appetit!
Soup is an easy dish to prepare, but quickly gets boring if the same ingredients are used every time. Usually the housewife prepares the first hot dish based on chicken broth with the addition of buckwheat or rice. But if desired, even ordinary soup can be varied. To do this, you need to use canned sardines as a basis.
The taste of canned sardine soup in oil is very delicate. This unusual first dish will please all family members. But children under three years old should not be offered it. You can use canned food with any fish - saury or tuna. This will only enhance the taste of the soup.
Sardine soup is prepared very quickly. Even a teenager can handle this simple recipe. Therefore, you can safely entrust the preparation of this first dish to your child to learn the basics of cooking. For the first time, it is necessary to control the process, suggesting some points. And next time the child will be able to cope on his own.
Taste Info Hot soups / Vermicelli soup
Ingredients
- Sardines – 1 can;
- Potatoes – 3 medium root vegetables;
- Carrots – 1 pc.;
- Onion – 1 pc.;
- Spider web pasta - 70 g;
- Green onions;
- Salt.
How to make delicious canned sardine soup with oil
Canned sardine soup is very easy to prepare. Watch the step-by-step recipe and see for yourself.
Peel the potatoes and cut into short strips. Can be cut into regular cubes.
Pour water into a three-liter saucepan and lower the potatoes. Place on the fire and wait until the potatoes boil.
Cut the onion into cubes. Three carrots on a medium grater.
Fry onions and carrots in a small amount of vegetable oil.
Mash canned fish with a fork. You can leave larger pieces if you wish.
When the potatoes boil, skim off the foam and add spider web pasta to the soup. You can break the spaghetti or take small pasta “shells”, or you can do without them altogether.
Place the roast into the soup.
Cook the soup for 10 minutes. After frying, the soup should take on a bright orange color.
Add canned fish along with oil. Cook the soup for three minutes.
Finely chop the green onions.
Pour it into the soup. We taste the dish for salt. If you like the taste, cover tightly with a lid and let it brew for 10 minutes.
It is better to serve the soup hot before it cools down. Crackers and sour cream will complete the picture of a hearty lunch.
Note to the owner:
- Canned fish should be selected very carefully, checking the expiration date and integrity of the can. And to avoid unpleasant surprises (poorly cleaned sardines, etc.), it is better to buy the product from a trusted manufacturer.
- Vermicelli can be replaced with rice. But in this case, the cooking time increases slightly.
- To add aroma and taste to canned sardine soup, you need to add bay leaves and black allspice to it at the final stage of preparation.
Eating dry food for at least one day, the stomach begins to protest, so liquid hot food is an integral part of a healthy diet. And our recipes will help you diversify your menu, which will tell you how to cook soup or fish soup from canned sardines (sardinella) in a slow cooker or in a saucepan. There are a ton of options, all of them are extraordinary, but this dish only makes it more tempting and tastier. So, away with templates and let’s move on to non-standard solutions.
Attention! Attention! All dieters and athletes, let alone anyone, but you should first of all show interest in soup with canned fish, the calorie content of which is, well, simply ridiculous from 50 kcal per 100 g, but the level of protein in the fish is off the charts. But for a toned body you need protein, since it is the main building component of muscles. So, let's go to the kitchen and let's learn how to cook fish soup from canned sardines
Chowder "Student's from an ax"
Ingredients
- Canned sardines— 1 bank + -
- - 1 PC. + -
- — 6 pcs. + -
- - 1 head + -
- - taste + -
- - 1-2 leaves + -
- Instant vermicelli— 1 pack + -
Preparation
This soup option will be indispensable for students living in a dorm. If you show some activity, use charm and a little arrogance, then by going through the neighbors you can collect a food set for our dish, which, by the way, is very tasty and the smell is so appetizing that you will have to cook in your room, and not in the shared kitchen , so as not to remain hungry. First of all, put water (2-2.5 liters) in a saucepan to boil on the stove.
- At this time, wash, peel, grate and cut vegetables: onions into cubes, carrots on a coarse grater, potatoes into cubes.
- Place onions and carrots in a heated frying pan, greased with oil, fry, then add mashed sardines from a can with a fork (choose the seeds if possible), pour in the juice from the canned food and simmer for 5 minutes.
- After the water boils, put the potatoes into the pan, and after 10-15 minutes add all the fish and vegetable sauté and noodles. Season with salt, pepper and bay leaves.
In 5 minutes the stew will be ready. If you are very lucky and you can get dill, then by cutting it finely you can flavor and decorate the dish.
* Interesting from the cook
Most people do not know the difference between sardines and sardinellas, naively believing that they are the same fish just under different names. There is only a grain of truth in this.
Sardinella is a fairly large fish, reaching 900 g in weight and 40 cm in length, which is a relative of sardines - small fish whose weight does not exceed 60 g and size 25 cm.
Canned fish soup “Lazy in a slow cooker”
In Rus', women were always so strong and fit due to their hard work, which is why strong, ruddy 3XL beauties were valued in those days. Nowadays, it’s the other way around: all sorts of “smart” machines work for the wives at home, while the keepers of the hearth bend their backs from back-breaking workouts in fitness clubs. But, whatever one may say, we need to feed our husband, so we take a slow cooker and load food into it, and we will prepare fish soup from canned food with rice.
Ingredients
- Sardinella in oil – 1 jar;
- Onion – 1 pc.;
- Carrot – 1 pc.;
- Bulgarian pepper – 1 pc.;
- Green onions – 1 bunch;
- Dill greens – ½ bunch;
- Parsley – ½ bunch;
- Potatoes – 3 pcs.;
- Rice groats – 2 tbsp;
- Water - 1.5 l;
- Salt;
- Laurel – 2 pcs.;
- Sunflower oil – 50 ml;
Preparation
- We clean the onions, grinders and carrots, chop them (onions and peppers), grate them on a medium grater (carrots) and put them in a multicooker bowl with vegetable oil, where, turning on the “Baking” program, we sauté the vegetables a little. 5 minutes will be enough.
- After peeling the potato tubers, chop them into large strips.
- Finely chop all the green stuff (onion, parsley and dill), and rinse the rice thoroughly under running water.
- Remove the fish from the jar, remove the bones, and cut into several small slices.
- Now add potatoes, herbs, fish, salt, spices (optional), laurel for frying and fill with water. Set the cooking mode to “Stew” and the timer to 1 hour.
And that’s it, you can go about your business. After 60 minutes, the device will emit a signal indicating that dinner is ready and you can invite your family to the table for a hot and aromatic canned fish soup.
Fish soup "Manna of the sea"
Eating soup from canned fish is, of course, questionable and rather resembles a simple homemade soup made from canned seafood. But if you want to try abalone, but don’t have fresh fish, then jars will do, the main thing is that the result will be excellent.
Ingredients
- Sardines in a jar – 2 pcs.;
- Potatoes -5 pcs.;
- Carrots – 1 pc.;
- Onion – 1 onion;
- Semolina – 2 tbsp;
- Any greens – 1 bunch;
- Laurel - 2 leaves;
- Ground coriander;
- Ground pepper;
- Salt.
Preparation
- Wash the onions, greens and root vegetables, peel and cut them: onions into rings, potatoes into cubes, carrots into circles, chop the greens finely.
- Place a saucepan with water (3 liters) on the stove and add all the spices, salt and all the vegetables into it.
- You need to cook them until the potatoes and carrot slices soften, and then we put canned sardines from which the ridges have been previously removed “for swimming”, and also pour in the marinade from the jars.
- The final touch is semolina, we pour it immediately after the fish in a thin stream, constantly stirring the fish soup so that lumps do not form.
- After this, we cook our dish for another five minutes, and finally, heartily flavor it with herbs.
The smell emanates is simply amazing, and if you get such an ear in a cauldron in nature, it will generally be a “hurricane”. Canned sardine soup is a huge field for experimenting with ingredients, where each time something completely new and delicious will come out. Don't be afraid to use herbs and spices, and you'll be amazed how just one spoonful of seasoning can completely change the flavor of a dish.
Canned sardine soup is one of the so-called five-minute soups. It’s not difficult to prepare, you only need a minimum of ingredients, and it’s quick in time. This recipe will especially appeal to people who don’t have time to prepare complex dishes. And the soup we offer can not only satisfy hunger, but also bring health benefits. After all, it contains, in addition to fish, vegetables and herbs.
Ingredients
- water – 1.5 l
- canned sardine in oil – 1 can
- potatoes - 3-4 tubers
- carrots – 1 piece
- onion – 1 head
- parsley - a few sprigs
- sea salt - to taste
Preparation
1. Peel the potatoes, carrots and onions and wash them thoroughly.
2. Cut the carrots in half or quarters lengthwise, and then cut crosswise into thin slices.
3. Cut the onion into quarters of rings.
4. Cut the potatoes into thin slices.
5. Pour water into a 3-liter saucepan. Place on the fire and bring to a boil.
Place the prepared potatoes, carrots and onions into boiling water, let it boil and cook until half cooked. This will take approximately 10 minutes.
6. While the vegetables are cooking, open the can of sardines. Remove the fish to a plate and divide into small pieces.
7. Add the sardines to the pan, pour in the liquid from the can, bring to a boil again, add salt to taste and cook the soup for another 10 minutes.
8. Remove the pan from the heat, cover tightly with a lid and let the soup sit for 10 minutes.
Meanwhile, rinse the parsley thoroughly, shake off excess water and chop finely.
Pour the canned sardine soup into deep plates, sprinkle with chopped herbs and serve immediately. This dish goes great with freshly baked black bread.
Note to the hostess
Using this recipe, you can prepare an equally tasty soup from any canned fish in oil or its own juice.
Along with parsley, you can sprinkle the finished dish with chopped dill or finely chopped green onions. The taste of the food will only benefit from this.
If you like spicy dishes, you can include ground black pepper in the ingredients. You will need 1/4 teaspoon.
“Sardines” can be prepared in literally half an hour. That is why such a first course is very popular among those housewives who do not like to devote a lot of time to preparing a hearty and nutritious lunch.
It should also be noted that Sardine soup turns out to be more aromatic than a broth based on vegetables alone or with the addition of a meat product. To see this from your own experience, we recommend making this dish yourself.
Step-by-step recipe for canned Sardine soup
To prepare such a dinner, you do not need to purchase any overseas ingredients. After all, to get a tasty and rich soup, you should use only simple vegetables and inexpensive canned fish.
So, we need the following products:
- white onion - 2 medium pieces;
- canned food "Sardines" - 2 standard jars;
- rice cereal (you should take long grain) - 3 large spoons;
- bay leaf, salt, dill and chopped pepper - use as desired and taste;
- juicy carrots, not very small - 1 pc.;
- Refined oil - used for sautéing some of the components.
Food processing (cereals and vegetables)
Before you make soup from canned “Sardines”, you should first prepare all the named products. First you need to peel the vegetables. Onions (white) and potatoes need to be cut into cubes. As for juicy carrots, it is advisable to grate them on a large grater.
You should also sort out the cereal separately, place it in a sieve and rinse under cold water.
Sautéing ingredients in a frying pan
To make the canned “Sardines” soup rich and aromatic, be sure to add sautéed vegetables to the broth. To prepare them, you need to heat the oil in a frying pan, and then add the onions and grated carrots. Season the food with pepper and salt and fry it until it turns red.
Cooking dinner on the stove
Canned sardines must be cooked in a large saucepan. It needs to be filled 2/3 full with plain water and then brought to a boil. After this, you need to put potatoes, rice and bay leaves in a bowl. It is recommended to cook vegetables and cereals over low heat for about ¼ hour. After this time, the broth must be salted and pepper to taste. Next, you should dip the canned fish into it, after chopping it with a regular fork. It is advisable to boil these components for 7 minutes.
After the specified time has passed, chopped dill and previously sautéed vegetables must be added to the almost finished soup. In this composition, the products must be brought to a boil, removed from the stove and left under the lid for 9-12 minutes.
How is the first course served at the table?
Sardine soup (canned), prepared according to the recipe described above, turns out to be very rich and tasty. After the first dish has stood under the closed lid, it must be poured into plates and presented to guests with slices of fresh white bread. You can also serve sour cream with this lunch.
Making soup from canned “Sardines” in a slow cooker
If you don’t want to make this dish on the stove, we suggest using a slow cooker. By the way, it is recommended to use the stewing mode to prepare fish soup.
So, canned sardine soup requires the following products:
- white onion - 1 large piece;
- canned food “Sardines in tomato sauce” - 2 standard jars;
- pearl barley - 3 large spoons;
- medium-sized potatoes - 2 pcs.;
- bay leaf, salt, parsley and chopped pepper - use as desired and taste;
- not very small carrot - 1 pc.
Processing ingredients (cereals and vegetables)
Like the previous sardine soup (canned), the presented dish requires similar processing of all components. To begin, shred the fish in tomato sauce with a fork. Next, you need to peel all the vegetables, after which you need to chop them into small cubes.
As for pearl barley, it should be thoroughly washed, filled with water and left in this state overnight. During this time, the product will swell and require less time for heat treatment.
Cooking the first dish in a slow cooker
Before you make a delicious soup from canned “Sardines”, you should boil the pearl barley in advance. To do this, you need to put it in a slow cooker, add water, salt, and then put it in stewing mode. It is recommended to cook the cereal for 40-50 minutes. During this time, it should become soft and lose its inherent mucus.
After the pearl barley is boiled, it must be placed in a sieve and rinsed thoroughly under tap water. Then you can safely proceed to the actual preparation of the first dish. To do this, fill the bowl of the device 2/3 with clean water, then add potatoes, boiled pearl barley, onions, bay leaves and carrots. In this form, the soup must be cooked in stewing mode (under the lid) for 20 minutes. The specified time should be enough for the vegetables to fully cook.
After you have achieved the softness of all the ingredients, they should then be seasoned with spices, and then put the sardines into the soup along with tomato sauce. After stirring the broth with a large spoon, it needs to be cooked in the same program for 10 minutes.
Finally, add chopped parsley to the first dish. In this composition, it is recommended to keep the soup on heating for another 5-8 minutes.
Correctly presenting the first dish to the family table
As you can see, canned fish soup does not take very long to prepare. After the dish has infused, you can safely pour it into plates. It is advisable to serve soup for lunch along with slices of bread, herbs and sour cream.
It should be especially noted that the soup, made from sardines in tomato sauce, and also with the addition of pearl barley, is very reminiscent of a dish such as rassolnik. By the way, if you want to make it even more similar to the presented lunch, we recommend additionally adding finely chopped pickled cucumbers to the broth, as well as grated cloves of garlic. With this composition, your soup will turn out very aromatic, tasty and rich.
Let's sum it up
You can make soup from canned sardines not only using rice or pearl barley, but also purely with vegetables, as well as buckwheat or pasta. I would also like to say that it is possible to prepare such a dish with other varieties of aromatic fish. For example, lunch with pink salmon and saury turns out to be very tasty.