Canned salmon fish soup

Fish soup made from canned salmon, this is for the case when we do not have time to cook at all, but we really want something thin and hot. And we remember about an excellent substitute for a fresh product, canned fish.

Cooking time 30 minutes


Water 1.5 l

Pink salmon in tomato sauce 1 ban.

Onion 1 pc

Carrot 1 pc

Rice 3-4 tbsp. l.

Bay leaf 2 pcs

Vegetable oil 2-3 tbsp. l.

Salt to taste


Peel the carrots and onions, finely chop the onions, grate the carrots.

Fry vegetables in vegetable oil.

Peel the potatoes and cut them into small cubes.

Place potatoes in a saucepan and cover with water. Cook until tender.

Boil rice until half cooked, rinse well and discard on a sieve.

Add rice to the saucepan.

Add fried vegetables. Cook for another 3-5 minutes.

Drain the tomato sauce from the fish, remove the seeds.

Add bay leaves to the saucepan.

Add fish and tomato sauce from it. Salt to taste.

Finally add finely chopped dill.

The canned pink salmon fish soup is ready. Pour into plates and serve.

Bon appetit!