Soup with canned sprat in tomato sauce. Sprat soup in tomato sauce - what could be easier

Anyone who lived in a hostel during his student years will never forget the delicious aroma of tomato sprat soup. Very cheap and easy to make, yet surprisingly hearty and tasty, the sprat soup was a staple of student culinary arts. It's time to remember the recipe for this unpretentious dish!

Sprat soup in tomato sauce

First you need to take 3 large potatoes (or 4 small ones), peel and cut into small cubes. Finely chop the onion, grate the carrots on a coarse grater. Rinse the rice under running cold water (several times until the water remains clear). Pour vegetable oil into the bottom of a saucepan.

Saute the onions in it until translucent, add the carrots and fry for another 3 minutes. Then put the chopped potatoes in a saucepan, add rice, cover with water and bring to a boil over high heat. Reduce the heat to low, season with salt and pepper, toss in the bay leaf.

If desired, add tomatoes and bell peppers to the sprat soup. Cover and cook for about half an hour until the rice and vegetables are cooked. Then remove the bay leaf from the soup. Open the canned sprat and put the contents, along with the sauce, into a saucepan. Let it boil and cook for another 5 minutes. Turn off and serve on plates. It is better to eat the soup hot, sprinkling finely chopped fresh herbs on a plate.

When stews with meat, borsch and cabbage soup are already pretty boring and you want something very tasty, but extremely simple to prepare, you should cook soup with sprat in tomato sauce. Such a brew from the "economy" category is made on the basis of very affordable and cheap products. Such a first course will help you out with the preparation of dinner, when there is no extra money and free time to fiddle around the stove. Just half an hour - and you have on your table an appetizing, fragrant, bright and very nutritious soup, which is good both in summer in the heat and in winter, when you want something light, but warming. So rather, write down a detailed recipe and start cooking, following step by step photos and recommendations.

Cooking time - 30 minutes.

Servings Per Container - 7.

Ingredients

To prepare such a simple, but very nutritious and delicious soup for every day, we need very inexpensive products. So this recipe can be safely attributed to the category of budget first courses. So, here's what we need:

• potatoes - 4 pcs.;
• sprat in tomato sauce - 1 can;
• vermicelli - 100 g;
• onion - 1 head;
• dried dill - 1 tbsp. l .;
• bay leaf - 1-2 pcs.;
• refined vegetable oil - for frying;
• salt to taste.

How to make sprat soup in tomato sauce

There is nothing impossible in the preparation of such an easy, satisfying and very tasty first course. Here you can find a simple step-by-step photo recipe that will help you master the principle of making another chowder for dinner from the cheapest and most affordable products.

1. First you need to prepare all the main ingredients.

1. Onions should be peeled and finely chopped. Send the slices to a preheated frying pan with a little odorless vegetable oil. Fry the onion slices until golden brown.

1. Peel and rinse potatoes in running water. Cut the tubers into neat cubes. Pour water into a saucepan. Send the container of liquid to the stove. Set medium heat. Pour in vegetable slices. Boil potatoes for 13-15 minutes.

1. Add the onion frying to the broth. Boil for 3 minutes.

1. Pour noodles into the soup. Put bay leaf in the stew.

On a note! Be sure to stir the soup right away. Otherwise, the vermicelli will stick together into one large lump.

1. Cook for another 5 minutes, then add sprat in tomato sauce to the brew. Stir the contents of the pan one more time, but very gently.

1. Pour dried dill into the brew. Taste the soup. If it seems to you that there is not enough salt, then you can add a little.

Note! At this point, you can adjust the flavor of the soup with other seasonings as well. Ground black pepper, oregano, basil, cumin will definitely not spoil the first course.

It remains to wait for the boil again - and that's it, you can turn off the fire. Cover the saucepan with the delicious soup with a lid. To make the soup taste more saturated and bright, it is worth insisting it for at least a quarter of an hour. You can serve delicious soup with sprat in tomato sauce in a large tureen or pour it in portions into plates. Sprinkle the brew with fresh herbs on top. Croutons and a little sour cream can be used as a delicious addition.

Sprat soup in tomato sauce is a great option for those who want to cook a delicious lunch (dinner), spending a minimum of time and food. The article contains several recipes for this dish. Choose any of them and start the cooking process.

Important information

We will tell you a little later how to cook canned soup ("Sprat in tomato sauce"). For now, let's discuss an important point. It's about choosing the right canned food. If it is a low-quality product, then digestive problems cannot be avoided.

We go to the store. We take in hand a jar of suitable canned food. It should say “Sprat in tomato sauce”. If there are no dents or traces of rust on the jar, then you should not worry about its contents. Have you noticed that the lid is swollen? This is a clear sign that the canned food is out of date. Be sure to study the composition indicated on the package. It should not contain starch.

Fish soup with rice

Ingredients:

• 6 potatoes;
• parsley;
• 2 tbsp. l. rice;
• medium onion;
• canned fish (sprat);
• laurel - 1 sheet;
• 1 tsp tomato paste;
• 2 tbsp. l. unrefined oil.

How to prepare sprat fish soup in tomato sauce:

1. We take a deep saucepan. Pour in 2 liters of water, add some salt (but a little bit). We put it on the stove and wait for the boiling point.
2. Peel the potatoes and cut into cubes. We put it in boiling water. Add washed rice.
3. Now we need to do the frying. Peel the carrots, rinse with water and grind. Remove the husk from the onion. Cut the pulp into cubes. Fry onions and carrots in a skillet using oil.
4. We open a jar of canned fish. What's next? Divide the sprat carefully into pieces.
5. It's time to add frying and canned food to the soup. Then put the bay leaf. Boil the soup for 5 minutes. Before serving, it should be infused. Pour the dish into plates, decorate with chopped herbs. We wish you bon appetit!

Soup with sprat in tomato sauce: a recipe for a multicooker

Grocery list:

• medium onion;
• a can of sprat in tomato sauce;
• 20 g millet;
• bay leaf - 2 pcs.;
• two potatoes;
• 1.5 liters of water;
• greenery.

So, how to cook sprat soup in tomato sauce in a slow cooker:

1. Remove the skin from the potatoes. Cut into small cubes. We peel the onion. Grind the pulp.
2. We send potatoes and onions to the cartoon bowl filled with water. We select the "Steam cooking" program. We start it by setting a timer for 40 minutes.
3. We proceed to cleaning and washing the millet. Pour it into a separate plate. We drain the liquid.
4. 20 minutes before the end of the mode, add millet to the bowl. But that's not all. 10 minutes before the end of steaming, lay the sprat together with the sauce. Salt and pepper. Add bay leaves. A sound signal will notify you that the aromatic sprat soup in tomato sauce has been cooked. It remains only to decorate it with chopped herbs and pour into plates.

Soup "Sprat in tomato sauce with noodles"

Grocery set:

• one carrot;
• 700 ml of water;
• garlic;
• 100 g of vermicelli;
• medium onion;
• can of canned fish;
• spices;
• potatoes - 2-3 pcs.;
• dried herbs;

Preparation:

1. Peel and rinse the carrots with tap water. Grind on a grater.
2. Remove the husk from the onion. Cut the pulp into strips.
3. Pour a little oil into the pan. We spread chopped onions and carrots. Stir the ingredients until they are evenly browned.
4. Put the pot of water on the fire and wait until it boils.
5. We peel the potatoes and chop (preferably with straws).
6. Return to the pot of boiling water. We put potatoes in it. Bring to a boil again. We set the fire to the minimum value. The future soup should boil for 5 minutes.
7. We open a jar of canned fish. We spread its contents on a plate. Knead the fish with a fork. You can leave a couple of whole pieces.
8. We send carrots and onions to the pan. They should simmer for 1 minute. During this time, you need to have time to chop the garlic. Add dried herbs to the soup. Salt. We fall asleep vermicelli. We are waiting for the broth to boil. Timed a minute. Now you can add canned food and crushed garlic. We turn off the fire. Close the pan with a lid. The soup should be infused for 5 minutes. Then you can pour it into plates and invite the family to have a meal. Your husband and kids will certainly ask for more.

Soup with sprat and barley

Ingredients:

• parsley;
• medium carrot;
• ½ glass of pearl barley;
• Dill;
• bay leaf - 2 pcs.;
• a jar of sprat in tomato;
• potatoes - 4 pcs.;
• ground pepper;
• one onion;
• unrefined oil.

Preparation:

1. We wash the pearl barley. We drain the liquid. We leave for 10 minutes.
2. Put the pot of water on the fire. We are waiting for the moment to boil. We lay the pearl barley.
3. Peel the potatoes, cut into cubes. We send to the pan.
4. Grind the carrots. Peel and dice the onion.
5. Pour a little oil into the pan. We spread the onions and carrots. Fry until golden brown. It will take 2-3 minutes.
6. Add the resulting roast to the pan to the other ingredients. We timed 5 minutes. When is the best time to put sprat? About 5 minutes before the end of the soup. You also need to add laurel, pepper, chopped herbs and salt.

Fish soup with buckwheat

To prepare the dish you will need:

• medium carrots;
• 3 tbsp. l. buckwheat;
• Dill;
• sprat bank;
• potatoes - 3 pcs.;
• one onion;
• black pepper.

Practical part:

1. Peel and cut the potatoes into cubes.
2. Pour 1 liter of water into a saucepan. We put on the stove, setting a strong fire.
3. When the water starts to boil, add the washed buckwheat. We turn down the heat to the minimum value. We timed 15 minutes.
4. We make a fry. Peel the carrots, rinse and chop (preferably with straws). Remove the husk from the onion. Cut the pulp into cubes.
5. Add sprat along with tomato sauce, fry and laurel to the pan.
6. We timed 5 minutes. Then turn off the fire. Before serving, fish soup with buckwheat should be infused for 10-15 minutes. The dish is served warm. It is decorated with fresh herbs.

Finally

Now you can easily prepare sprat soup in tomato sauce. You can choose any of the suggested recipes or experiment a little using different ingredients.

Many people call soup based on fish broth. But this is not entirely correct opinion, because there are a lot of varieties of first fish dishes. One of the variations is sprat soup in tomato sauce.

This first course is incredibly tasty and savory, even though it uses very simple and relatively inexpensive ingredients.

Canned fish soup "Sprat in tomato" is prepared on the basis of vegetable broth. The main advantage of the dish is its versatility. Almost all vegetables that a person loves can be added to the soup.

Sprat soup is a very nutritious, but at the same time, not very high-calorie dish. Its preparation does not take much time, and also does not require special culinary skills. The main secret of cooking lies precisely in the step-by-step laying of the ingredients. This dish is easy to prepare, but very tasty, so if you are a fish lover, you should definitely try it.

Taste Info Hot soups / Noodle soup

Ingredients

• Potatoes - 5 pcs.;
• Sprat in tomato sauce - 1 can;
• Fresh dill and parsley - 1 bunch;
• Dried basil - 1 pinch
• Bay leaf - 2 pcs.;
• Sugar - 1 pinch;
• Onions - 1 pc.;
• Carrots - 1 pc.;
• Frozen green peas (optional) - 50 gr.;
• Vegetable oil - 20 ml;
• Tomato paste - 20 gr.;
• Thin vermicelli - 2 tbsp l .;
• Salt and black pepper to taste.

How to make canned sprat soup in tomato sauce

Initially, it is worth preparing all the ingredients. Potatoes, onions and carrots are peeled and washed under running water.

After that, 2.5-3 liters of water is put on the fire for cooking the soup.

Cut the potatoes into small squares about 1 * 1 cm in size.

After that, the rest of the vegetables are cut: carrots and onions. Onions are cut into squares, and carrots are cut into julienne.

Preheat a frying pan. Then sunflower oil is poured into a hot frying pan. When it is heated to the desired temperature, chopped vegetables are placed in a frying pan and fried until tender. After that, tomato paste and a pinch of sugar are added to the frying. Everything is mixed and fried for 1-2 minutes. Do not stew tomato paste for a long time. With prolonged heat treatment, it will lose its pronounced red color.

When the water in the container has boiled, fried vegetables and potatoes are placed in it.

After 15 minutes, check the readiness of the potatoes.

If the potatoes have already been cooked, then green peas can be added to the first dish. The addition of this ingredient is optional. It can also be replaced with frozen vegetable mixture or bell peppers.

Open the canned food and spoon the sprat into a container of water. Then season the soup with salt, pepper, bay leaves and dried basil.

After that, thin noodles are placed in the pan. The soup is brought to a boil and removed from the stove. If this is not done, the vermicelli will be digested and the first course will not look very attractive.

Then, pre-cut greens are laid out in the ready-made soup.

The saucepan is covered with a lid for 15-20 minutes to infuse the soup.

Teaser network

After this time, it is ready for use.

Advice:

• You can cook sprat soup in tomato without adding tomato paste, since it is already contained in canned food.
• You can replace tomato paste with fresh tomatoes. Tomatoes should be blanched and peeled. Then they are cut into small cubes and added to the frying.
• To add spice to the first course, you can add a little ground ginger, dried garlic or Provencal herbs.
• After cooking, it is advisable to remove the bay leaf from the pan. If this is not done, the dish may taste bitter.
• Instead of noodles, you can use rice, pearl barley or buckwheat. But it is worth remembering that these cereals need to be boiled for at least 15-20 minutes.
• Serve sprat soup with fresh herbs and sour cream.
• In addition to serving, you can prepare garlic croutons.
• If you want to make the soup taste extraordinary, then you can add pickles or beets to it. To taste, such a dish will very much resemble pickle.
• The main ingredient in this dish is sprat. Therefore, you should pay special attention to its choice in the store. Don't buy a product with dents or rust. Only canned food without damage is used for cooking. External damage can indicate the expiration of the product's shelf life, which is very easy to poison.
• When preparing this dish, special attention should be paid to adding salt. Canned food already contains salt, so you shouldn't add too much of it.

Step-by-step recipes for making simple sprat soups in tomato sauce with potatoes, rice, noodles, barley and rice: we cook delicious sprat soup in tomato sauce on the stove and in a slow cooker

Grade
recipe

Time
(min)

Servings
(people)

In 100 grams of ready-made dish

2 gr.

3 gr.

Carbohydrates

44 kcal.

Option 1: Light sprat soup in tomato sauce - a classic recipe

The tastiest and lightest of all the soups on offer. Canned food for him needs to be chosen especially carefully. The fish may not be whole, it only affects the appearance of the dish, but the sauce is necessarily thick, with a high tomato content. If, when choosing canned food, you get a sprat in a tomato with vegetables, do not hesitate, take it. When preparing soup, take one jar of ordinary canned food, and the second with vegetable roast and the dish will come out for you - you will lick your fingers!

Ingredients:

• fried sprat in tomato - two jars;
• seven potatoes;
• a third of a pack of Farmer's butter;
• large onion bulb;
• a mixture of aromatic, mild peppers;
• black peppercorns - 7 pcs.;
• salt, two large bay leaves;
• big sweet carrots - one thing.

Step-by-step recipe for sprat soup in tomato sauce

With a sharp knife, peel all the vegetables selected for the soup, then rinse them and shake off the moisture. First we cut the potatoes, put them in a three-liter saucepan, fill them with water, leaving a little space for other products. We put on medium heat, cover, leaving a small gap under the lid for steam to escape.

Chop the onion finely, and three carrots for sautéing. Warm up the pan slightly, slowly melt half of the butter and sauté the onion on it. Set the heating to a small one, after three minutes add and mix the carrot shavings. Warm up, stirring occasionally, until the color of the onion is almost equal to that of a carrot.

During this time, the potatoes will be cooked to the desired degree. Put the frying in a saucepan, and, pouring a couple of tablespoons of potato broth into the pan, collect and send all drops of oil and vegetable juice to the soup.

Salt the soup at this stage, lower the peppercorns, wait a couple of minutes, spread the canned food from both cans. Sprinkle with ground pepper and add the remaining oil.

We cook for about five minutes, try, and if necessary, pepper and add salt. We insist for a short time; when serving, the best greens for such a soup are chopped green onions.

Option 2: Quick recipe for sprat noodle soup in tomato sauce

If the first soup seems a little thin to you and you would like a richer dish, choose the next recipe. Among sprat soups in tomato sauce, it is one of the fastest, despite the addition of noodles.

Ingredients:

• one can of sprat in tomato canned food;
• one hundred grams of quality spaghetti;
• two mediocre potatoes;
• large salad onion (white, juicy);
• lavrushka leaf;
• pepper, allspice - 3-4 peas;
• a small bunch of tender dill;
• salt and three pinches of black pepper.

How to Quickly Make Hearty Sprat Soup in Tomato Sauce

Peel the vegetables prepared for the soup. The potatoes should be cut into small cubes, and the onion should be left intact, cut to the middle from the top side.

We put vegetables in a saucepan with a volume of no more than two liters, season with spices and fill to the top with water. We put on a moderate heat, continue to cook at a low boil for a quarter of an hour.

Break up and dip the spaghetti into the soup, mix, cook for another five minutes, and open the canned food. Remove the onion from the pan and add the sprat, mix and taste. Salt and put ground pepper to taste, cook for a short time, not allowing the pasta to soften. Sprinkle with chopped dill and mix, immediately pour portions into plates.

Option 3: Delicious sprat soup in tomato sauce with rice in a slow cooker

All multicooker canned tomato soups need a little extra. For a dish to have a full, rich aroma, be sure to add a small pinch of powdered coriander, caraway and nutmeg to it. These spices are used in the composition of a spicy marinade for salting fish; soup with their addition will be much tastier.

Ingredients:

• two jars of canned sprat in tomato;
• four medium potato tubers;
• three tablespoons of large rice cereal;
• small carrot;
• two tablespoons of oil, sunflower;
• small onion;
• table salt, allspice and ground pepper, one bay leaf;
• small bundle of greens.

How to cook

The products are designed for one and a half liters of water, heat it in a kettle, and for now start preparing vegetables. Everything needs to be cleaned, rinsed and chopped. Dissolve the potatoes in small cubes, rub the carrots coarsely, and cut the onions into quarters of rings.

We select the frying mode on the panel, you need to set ten minutes on the timer. Immediately pour the oil and put the onion in it, after a minute add the grated carrot. Stir the vegetables a couple of times during frying.

We wash the rice by changing the water three times. Put in a bowl, to the fried vegetables along with potatoes, salt and add all the seasonings at once. We add water so that its level does not slightly reach the two-liter mark.

Having activated the mode of cooking soups, we launch the program for execution. We lower the lid.

Open the multicooker after 45 minutes, put it out and mix with the canned soup. We check the cooked potatoes and rice, bring them to readiness, if required. Season the soup with herbs five minutes before turning it off.

Option 4: Hearty sprat pearl barley soup in tomato sauce

The easiest way to cook pearl barley is not to cook it on purpose, but to steam it ahead of time in a thermos. The technology is extremely simple - we sort out and wash the cereals. You can soak in water for a couple of hours or immediately put it in a thermos. Pour boiling water over, not forgetting that the cereal will swell considerably. To make everything work out, fill the flask with cereals no more than a third, pour water, not reaching three fingers to the top. Leave the barley for three hours, then open and check how soft it is. If necessary to continue, drain the water and replace it with fresh boiling water.

Ingredients:

• pre-boiled crumbly pearl barley - 180 grams;
• two cans of canned sprat in tomato;
• two potatoes;
• a large, fully ripe tomato;
• two cloves of garlic;
• mild, spicy spices;
• oil, vegetable - two tablespoons;
• salad onion, white.

Step by step recipe

Wash all vegetables. Cut the tomato into wedges and add salt. Remove the husk from the garlic and cut into thin slices. Peel the potatoes and cut them into cubes, about a centimeter. Dissolve the onion in short strips, it is most convenient to first cut into four parts, lengthwise, then across, into quarters.

We warm up the oil by starting a baking or frying program. Warm up the onion a little and put it on a plate temporarily. Put the dried potatoes in a bowl and brown, and after taking them out, heat the tomatoes until they soften.

We return the previously fried foods to the bowl, switch to the soup cooking program. Add barley, spices and salt, pour water to the level of one and a half liters. After waiting for a boil, we lower the lid, cook for ten minutes, and check the readiness of the potatoes. Place the canned sprat and stir. Season with plenty of herbs and keep under the lid on heating for up to five minutes.

Option 5: An unusual recipe for sprat soup in tomato sauce with chicken

Of course, it would be too much to call this soup a royal soup, but we will also cook this simple soup in chicken broth. According to the recipe, the frame remaining from the cutting of the carcass will be used, but you can also use the wings, neck, and in the absence of other parts of the bird.

Ingredients:

• a jar of sprat canned in tomato;
• one chicken back;
• three onions, medium-sized;
• four boiled potatoes;
• large, sweet carrot;
• salt, allspice and ready-made seasoning mixture for kharcho;
• large leaf of lavrushka.

How to cook

Cut or chop the back, rinse, pour boiling water in a saucepan. Cook in two liters, exactly one hour, with a low boil under the lid. Add one peeled onion, whole, pepper and lavrushka to the broth.

Peel all vegetables, wash and pat dry with a towel. Grate the carrots coarsely, dissolve the potatoes into cubes, cut the onions into thin quarters of rings.

Strain the finished broth, bring to a boil again and dip the chopped potatoes into it. Cook for no more than three minutes, then add the rest of the chopped vegetables.

After waiting for the products to be fully prepared, put canned food in the soup, stir and salt, season with spices to taste. If the taste confuses you, you can use the classic set of spices: black pepper, paprika, a pinch of turmeric and nutmeg powder each. Chopped green onions are more suitable for such soups, offer the white parts separately, season the soup with sour cream or serve it in a gravy boat.