Prepare sprat soup in tomato sauce. Sprat soup in tomato sauce - a budget option for a delicious lunch

An easy-to-prepare sprat soup in tomato sauce is cooked in many families. Despite the fact that the ingredients used for this dish are inexpensive, the dish turns out very tasty. The big advantage of this dish is that it can be cooked in literally half an hour. Therefore, it is worth keeping a jar of sprat in stock so that you can quickly feed your household if you don’t have time to spend a long time fiddling around with lunch.

The main ingredient of the described soup is the well-known canned food. “Sprat in tomato sauce” is sold in any supermarket and this product is not at all expensive. Canned food is added at the last stage of preparing the soup, since the fish is completely ready to eat and does not require long cooking.

In addition to canned fish, vegetables are added to the soup. The classic “set” is potatoes, carrots and onions. But you can also use other vegetables - bell peppers, cabbage, celery, green beans, etc.

To make the soup more filling, different types of cereals or pasta are added to it. If you want to use pasta, then choose small products - vermicelli, stars, letters.

Spices will help bring the soup to the desired taste. Be sure to use pepper and bay leaf. And other spices can be added as desired. Fresh herbs will also not be superfluous; the addition of parsley, dill and green onions will enrich the soup with vitamins and decorate the dish.

Interesting facts: mass production of canned food “Srat in Tomato” was started in the middle of the last century at the Kerch fish processing plant. The then Secretary General Nikita Sergeevich Khrushchev personally tested the new product and recommended it for use. It is interesting that this type of canned fish did not disappear from the shelves even during times of severe shortage.

Canned sprat soup in tomato with vermicelli

Let's prepare fish soup from canned sprat. This is an easy to prepare and satisfying first course.

  • 1 can of sprat in tomato;
  • 1.5 liters of water;
  • 2 potatoes;
  • 100 gr. vermicelli;
  • 1 onion;
  • 2 bay leaves;
  • 4 peas of allspice;
  • salt, pepper, dill to taste.

Peel potatoes and vegetables. Cut the potatoes into cubes and leave the onion whole. Place the vegetables in a saucepan, fill with cold water, add peppercorns and bay leaves. Place on the stove, bring to a boil and add salt. Salt in moderation, since later we will put canned food in the soup, which already contains salt. Cook vegetable broth for 15 minutes.

Read also: Rabbit soup: 8 recipes, quick and tasty

Using a small slotted spoon, remove the bay leaf, boiled onion and peppercorns from the pan. Add the vermicelli and continue cooking until the potatoes and pasta are ready.

Advice! If you don’t have noodles at home, you can replace it with spaghetti broken into small pieces.

When the food is ready, put the contents of the can into the pan. Stir. Season the soup to taste. Add finely chopped dill and cook for another five minutes. Then leave under the lid to infuse for about fifteen minutes. Serve with fresh bread.

Sprat soup in tomato sauce and rice

Sprat soup is often cooked with rice. You can use any type of cereal, both round and long grain.

  • 3 potatoes;
  • 1 carrot;
  • 1 onion;
  • 1 can of sprat in tomato sauce;
  • 2 liters of water;
  • 1 bay leaf;
  • 90 gr. rice;
  • 1 bay leaf;
  • salt, pepper to taste;
  • greens for serving.

Cut the potatoes into small cubes, rinse the rice well with cold water. Chop the onion into small cubes, cut the carrots into thin strips or grate them.

Place all the prepared vegetables and rice in a saucepan, add cold water (2 liters) and place on the stove. Bring to a boil, add a little salt and reduce heat to low. Cook for about thirty minutes.

Then open the can and transfer the sprat along with the sauce into the soup. Add bay leaf, pepper and continue cooking for another five minutes. When serving, add chopped herbs to each plate.

Sprat soup with barley and pickled cucumber

The soup with barley and canned sprat cooked in tomato sauce turns out delicious. Barley takes longer to cook than other grains. To reduce cooking time, it is recommended to soak the cereal for 2-3 hours in cold water.

  • 2 cans of sprat in tomato;
  • 4 -5 potatoes;
  • 1 carrot;
  • 1 onion;
  • 80 gr. pearl barley;
  • 1 pickled cucumber;
  • 1-2 spoons of tomato sauce;
  • 1 bay leaf;
  • 2-3 tablespoons for frying;
  • salt and pepper to taste.

Cut the pickled cucumber into small cubes, put it in a small saucepan, pour in water so that the cucumbers are covered with liquid and simmer over low heat for 15-20 minutes.

Pour two liters of water into another pan, add pre-soaked and washed pearl barley into it and cook until tender. Add diced potatoes to the barley, bring to a boil and add a little salt. Cook until the potatoes are ready.

In a frying pan, fry the chopped onion in oil, then add the grated carrots and continue to fry the vegetables for another five minutes, remembering to stir. Then add tomato sauce and poached pickles, mix and simmer under the lid for ten minutes over low heat.

Read also: Smoked Chicken Soup – 9 Flavorful Recipes

In the soup, where the potatoes and pearl barley have already been cooked, add the dressing with cucumbers and put the canned fish from the cans. Stir and season with pepper to taste. Pour in fresh herbs, let it boil and leave covered for 15 minutes.

Sprat soup with millet

Another version of cereal soup is prepared with millet. To prevent the cereal from becoming bitter in the finished dish, it is recommended to rinse it well and scald it with boiling water before dipping it into the broth.

  • 1 can of sprat in tomato;
  • 2 potatoes;
  • 1 onion;
  • 1 carrot;
  • 1 bell pepper;
  • 2 tablespoons of millet;
  • oil for frying;
  • salt, spices and herbs to taste.

We clean the vegetables. Place a frying pan and a saucepan on the stove to cook the soup. Pour 2 liters of water into the pan and pour a little oil into the frying pan.

Peel and chop the vegetables. Place finely chopped onion in hot oil and fry until translucent. Then put grated carrots and bell peppers cut into small strips into the pan. Fry over low heat for 10-15 minutes.

Add diced potatoes to boiling water, bring to a boil, add a little salt. Add the washed millet and cook until the cereals and potatoes are ready. Then transfer the vegetables from the frying pan to the saucepan with the soup. Place the contents of the can there. Stir and season the soup to taste. Add fresh herbs, bring to a boil again and turn off the heat. Before serving, the soup should stand covered for at least a quarter of an hour.

Sprat cabbage soup in tomato with potatoes and cabbage

Traditional cabbage soup is cooked in meat broth. But you can prepare this soup with potatoes and cabbage in water by adding a can of sprat in tomato at the end of cooking. The taste will be unusual, but very pleasant.

  • 600 gr. cabbage;
  • 400 gr. potatoes;
  • 300 gr. carrots;
  • 1 onion;
  • 1 large can (300 gr.) sprat in tomato;
  • 2 tablespoons of tomato sauce;
  • oil for frying;
  • spices and herbs to taste.

The soup cooks very quickly, the longest stage is preparing the vegetables. We put a pan with three liters of water on the stove and begin to prepare the vegetables.

Peel the cabbage from the outer leaves and cut into thin strips. Cut the potatoes into thin slices. Place the cabbage in the boiling water, and five minutes after the water boils again, add the potato wedges. We salt the soup, taking into account the fact that already salted canned goods will be added to the dish.

Finely chop the onion, cut the carrots into thin strips (you can also grate them if you like). Fry vegetables in vegetable oil. When they are almost ready, add tomato sauce and simmer everything together for another ten minutes.

Advice! Instead of tomato sauce, you can use 2 fresh tomatoes, which need to be peeled and grated.

After the potatoes and cabbage are cooked, transfer the contents of the frying pan into the soup and lay out the fish from the jar. Stir, add spices and fresh herbs to taste. Cook for another two minutes and turn off the heat.

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

This first dish is distinguished by its incredible taste and piquancy, even though very simple and relatively inexpensive ingredients are used for its preparation.

Canned fish soup “Srat in Tomato” is prepared using vegetable broth. The main advantage of the dish is its versatility. You can add almost all the vegetables that a person likes 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 does not require any special culinary skills. The main secret of cooking lies in the gradual addition of ingredients. This dish is easy to prepare, but very tasty, so if you are a fish lover, you should definitely try it.

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.;
  • Carrot – 1 pc.;
  • Frozen green peas (optional) – 50 gr.;
  • Vegetable oil – 20 ml;
  • Tomato paste – 20 gr.;
  • Thin vermicelli - 2 tbsp. l.;
  • Salt and ground black pepper to taste.

How to make canned sprat soup in tomato sauce

Initially, you should prepare all the ingredients. Potatoes, onions and carrots are peeled and washed under running water.

After this, put 2.5-3 liters of water on the fire to cook the soup.

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

After this, the remaining vegetables are chopped: carrots and onions. Onions are cut into squares, and carrots are julienned.

Heat the frying pan. Then sunflower oil is poured into a hot frying pan. When it warms up to the desired temperature, put the chopped vegetables into the frying pan and fry until tender. After this, tomato paste and a pinch of sugar are added to the frying. Everything is mixed and fried for 1-2 minutes. Do not simmer 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 are already boiled, then you can add green peas to the first dish. Adding this ingredient is not required. It can also be replaced with frozen vegetable mixture or bell pepper.

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

After this, thin vermicelli is 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 overcooked and the first dish will not be very attractive in appearance.

Then pre-chopped greens are added to the ready-made soup.

Cover the pan with a lid for 15-20 minutes to allow the soup to steep.

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After this time, it is ready for use.

Adviсe:

  • You can prepare 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 roast.
  • To add some piquancy to the first dish, you can add a little ground ginger, dried garlic or Provençal herbs.
  • After cooking, it is advisable to remove the bay leaf from the pan. If this is not done, the dish may become 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, you can add pickles or beets to it. This dish will taste very much like pickle soup.
  • The main ingredient of this dish is sprat. Therefore, its selection in the store should be given special attention. You should not purchase a product with dents or rust. For cooking, only canned goods without damage are used. External damage may indicate the expiration date of the product, 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.

Sprat soup in tomato sauce is an ideal option for preparing a delicious dish when you don’t have free time.

Canned food is quite inexpensive and can be bought at any store. The soup is prepared in water, vegetable or meat broth.

The classic combination is potatoes, carrots and onions. The soup gains in taste when adding beets, cabbage, tomatoes, bell peppers and other vegetables. A dish with sprat will become richer and richer when you add cereals: rice, pearl barley, buckwheat or millet.

Sprat in tomato goes well with many foods, so you can safely experiment and come up with your own recipe for making soup.

The soup will not be bland if you add spices, seasonings and herbs. Basil, sweet peas, dried garlic and other spices highlight the taste of the dish very well. Fresh herbs will refresh the taste of the soup and decorate it.

Almost all sprat soup recipes are very simple, so Preparation: The dishes are available to absolutely everyone. Another advantage of sprat soup is that it can be consumed by those who are watching their weight. Soup with sprat is tasty and satisfying, but at the same time it is dietary and does not contain extra calories.

Place the canned food 5 - 10 minutes before the soup is completely cooked. Salt and pepper are added at the very end, as canned food can be quite salty.

There are many recipes for making soup with canned food. Choose the best one for yourself and cook with pleasure.

How to cook sprat soup in tomato sauce - 15 varieties

Minimum ingredients and maximum pleasure from the finished dish. That's all there is to say about this brilliantly simple soup.

Ingredients:

  • potatoes - 3 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • rice - 1 tbsp.
  • water - 2.5 l
  • bay leaf
  • pepper
  • green
  • salt.

Preparation:

Place diced potatoes, chopped carrots and finely chopped onions into cold water.

Add washed rice, allspice and bay leaf.

Place the pan on the fire and cook until the potatoes and rice are ready.

Pour the contents of the jar into the soup. Add salt if necessary. Boil for no more than five minutes. The soup is ready.

To make the soup more piquant, you can fry the onions and carrots.

Our grandmothers often prepared sprat soup during Lent. The soup turns out rich and tasty.

Ingredients:

  • sprat in tomato sauce - 2 cans
  • potatoes - 5 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • pearl barley - 100 g
  • water - 2.5 l
  • bay leaf
  • pepper
  • green
  • salt.

Preparation:

Chop the carrots, cut the potatoes into cubes, finely chop the onion.

Set the frying mode. Pour in sunflower oil, add onions, carrots, potatoes and pearl barley. Mix. Add a little salt, add allspice, add hot water to the 1.2 liter mark. Set the soup mode.

When finished, open the lid. Place canned food into soup. Place the bay leaf and leave on the “Warming” mode.

After 5 minutes, pour the soup into bowls. Add greens.

Chicken broth soup with sprat in tomato sauce has a special taste. Your household will like it and will instantly eat it.

Ingredients:

  • sprat in tomato - 1 can
  • chicken back - 1 pc.
  • onions - 3 pcs.
  • potatoes - 4 pcs.
  • carrots - 2 pcs.
  • bay leaf
  • allspice
  • Khmeli Suneli.

Preparation:

Boil the chicken back in two liters of water with the addition of a finely chopped onion, bay leaf and a few allspice peas.

When the chicken is cooked, cut the potatoes into slices and add them to the broth. Chop the carrots, cut the onion into half rings and add the vegetables to the potatoes.

When the potatoes are ready, add the sprat and simmer for about five minutes. Add salt to taste and you can treat your household.

Soup with sprat in tomato is quick to prepare and always turns out delicious. Although it requires very little cost. There are more pros than cons.

Ingredients:

  • sprat in tomato sauce - 1 can
  • buckwheat - 3 tbsp. l.
  • potatoes - 4 pcs.
  • onion - 2 pcs.
  • carrots - 1 pc.
  • vegetable oil
  • salt.

Preparation:

Bring 1.5 liters of water to a boil. Cut the potatoes into cubes and put them in water.

Next send buckwheat.

Finely chop the onion, chop the carrots. Fry onions and carrots in oil.

When the potatoes are cooked, add the fried vegetables and sprat in tomato. Boil for five minutes. Can be served.

When you want to diversify your usual menu, prepare an easy-to-make fish soup with pickles. Amazing combination!

Ingredients:

  • sprat - 1 can
  • onion - 1 pc.
  • potatoes - 3 pcs.
  • pickled cucumbers - 3 pcs.
  • carrots - 1 pc.
  • green
  • pepper
  • spices.

Preparation:

Add diced potatoes to boiling water.

Finely chop the onion and pickles. Chop the carrots.

Make the frying: fry the onions with carrots and pickles.

As soon as the potatoes are ready, add sprat and fry.

If there is not enough salt or spiciness, pour in the pickled cucumber brine.

Add sour cream and you are ready to eat.

Surprisingly simple and amazingly tasty. Cook with pleasure, eat for health.

Ingredients:

  • sprat in tomato - 1 can
  • rice - 3 tbsp. l.
  • potatoes - 4 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • vegetable oil
  • pepper
  • bay leaf.

Preparation:

Boil the rice in two liters of water until half cooked. Add coarsely chopped potatoes.

Cut the carrots into pieces. Onion - in half rings. Fry onions and carrots in oil.

Place the roast into the pan.

Open the canned food and pour the contents into the broth. Salt and add spices.

Basil and fried vegetables give the soup a special, piquant taste, aroma and richness. Be sure to prepare it.

Ingredients:

  • sprat in tomato - 1 can
  • potatoes - 5 pcs.
  • dried basil
  • carrots - 1 pc.
  • onion - 1 pc.
  • dill
  • bay leaf
  • tomato paste - 15 g
  • sunflower oil
  • pepper
  • salt.

Preparation:

Place the potatoes cut into cubes into boiling water.

Chop the onion and carrots and fry in oil with the addition of tomato paste.

When the potatoes are cooked, place the roast in a pan and add the sprat in tomato.

Cook for 5 minutes. Add dried basil, herbs, salt and pepper.

Prepare this original sprat soup in tomato for a family dinner. Unusual, but very tasty and aromatic.

Ingredients:

sprat in tomato sauce - 1 can

potatoes - 3 pcs.

onion - 2 pcs.

  • garlic - 2 cloves
  • carrots - 1 pc.
  • tomato paste - 2 tbsp. l.
  • vegetable oil
  • green
  • green onions
  • lemon zest
  • lemon juice - 2 tbsp. l.
  • sugar
  • olive oil
  • black pepper
  • salt.

Preparation:

Finely chop the potatoes, onions and garlic.

Chop potatoes, onions and garlic. Chop the carrots.

Pour vegetable oil into the pan. Heat and fry potatoes, onions, garlic and half of the chopped carrots. Add tomato paste.

Drain the sauce from the sprat and pour it into the pan. Add water, salt, pepper and sugar.

Chop the green onions and parsley along with the stems and add to the broth.

Beat all ingredients with a blender. Squeeze lemon juice and sprinkle with lemon zest.

Before serving, add pieces of fish, a few drops of olive oil, sprinkle with parsley and green onions.

The soup is a bit like borscht. This soup can be prepared for lunch or dinner.

Ingredients:

  • sprat in tomato - 1 jar
  • cabbage - 300 g
  • carrots - 2 pcs.
  • beets - 2 pcs.
  • green
  • potatoes - 4 pcs.
  • ground black pepper
  • salt.

Preparation:

Prepare the vegetables: chop the cabbage, grate the carrots and beets, chop the greens, cut the potatoes into cubes.

Place all vegetables, except greens, into boiling water and cook until tender.

Place the sprat in the tomato. Salt, add pepper and herbs. Boil for a few minutes. Can be served.

Do you like simple and light noodle soups? Then this recipe is for you!

Ingredients:

  • sprat in tomato - 1 jar
  • potatoes - 4 pcs.
  • onion - 1 pc.
  • spider web noodles - 100 g
  • dry dill
  • vegetable oil
  • ground black pepper
  • salt.

Preparation:

Cut the potatoes into cubes and place in a pan of boiling water.

Chop the onion and fry in oil.

When the potatoes are almost ready, add the dressing and vermicelli. After 3 minutes, add sprat in tomato, bay leaf, salt, pepper and dry dill.

Mix carefully and pour into plates.

Beans can be used as an independent dish or as a side dish. By adding them to soup, you will get a very nutritious dish. And paired with kilchka it will be very tasty and satisfying.

Ingredients:

  • sprat in tomato - 1 jar
  • beans in tomato sauce - 1 can
  • potatoes - 2 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • bay leaf
  • vegetable oil
  • pepper
  • salt.

Preparation:

Cut the potatoes into cubes and place in boiling water.

Prepare fried onions and carrots.

When the potatoes are almost ready, add the beans and sprat to the pan. Add bay leaf, salt and spices. Mix. Can be served.

To prepare this soup you will need no more than half an hour and a minimum of ingredients. And the soup turns out wonderful, with a fresh taste and wonderful aroma.

Ingredients:

  • sprat in tomato - 1 jar
  • carrots - 1 pc.
  • potatoes - 2 pcs.
  • onion - 1 pc.
  • rice - 100 g
  • tomato - 1 pc.
  • bell pepper - 1 pc.
  • green
  • vegetable oil
  • ground black pepper
  • salt.

Preparation:

Boil the rice until half cooked. Add potatoes cut into pieces to it.

Chop the onion and fry until soft. Add grated carrots, then chopped peppers and diced tomatoes. Simmer each new ingredient for three minutes.

When the rice and potatoes are ready, add the roast and sprat in tomato into the soup. Add salt, pepper and bay leaf.

When serving, sprinkle with chopped herbs.

An unusual soup with an unusual combination. Try it, you will like the new taste of the usual soup with kelka.

Ingredients:

  • sprat in tomato - 1 can
  • peas - 1 tbsp.
  • carrots - 1 pc.
  • onion - 1 pc.
  • tomato paste - 1 tbsp.
  • green
  • pepper
  • salt.

Preparation:

Boil the peas until half cooked.

Chop the carrots. Finely chop the onion. Fry onions and carrots in a frying pan.

Add the roast to the soup. Add tomato paste.

Cook until the peas are ready. Place the sprat. Bring to a boil. If necessary, add salt, pepper and herbs.

This soup is best served chilled with sour cream.

This soup can easily feed eternally hungry students or a whole squad of children on a hike. It is easy to cook even over a fire. It will take very little time to prepare. The result is that everyone is full!

Ingredients:

  • sprat in tomato - 2 cans
  • instant noodles - 2 packs
  • Kharcho soup in a bag - 1 pack
  • rice - 3 tbsp. l.
  • potatoes - 4 pcs.
  • onions - 3 pcs.
  • carrots - 1 pc.
  • pepper
  • bay leaf.

Preparation:

Boil the rice until half cooked. Cut the potatoes into pieces and add to the pan.

Chop the onion. Cut the carrots into slices. Add vegetables to soup.

Pour in a bag of kharcho soup. Cook until potatoes and rice are done.

Mash the vermicelli and place in the pan. Place the sprat last. Boil a little and remove from heat.

Cooking a well-forgotten soup with sprat. When millet and beaten eggs are added to the soup, the soup becomes like kulesh. Remember your hikes and your youth.

Ingredients:

  • sprat in tomato sauce -1 can
  • millet - 100 g
  • potatoes - 4 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • bell pepper - 1 pc.
  • egg - 2 pcs.
  • vegetable oil
  • green
  • lemon juice
  • ground pepper
  • bay leaf
  • salt.

Preparation:

We will classify one of the easiest first courses to prepare - sprat soup in tomato sauce - as a student-bachelor kitchen, we will remind experienced ones and show newcomers the recipe with a photo confirming the simplicity of the technology. You will need a standard vegetable set for most borscht/shchi/soups: potatoes, onions, carrots, plus a regular mixture of seasonings of salt, pepper and bay leaf, as well as the main and mandatory component: canned fish, and this time only sprat, and only in tomato

Ingredients for sprat soup in tomato sauce

  • "Sprat in tomato sauce" - 1 jar
  • Potatoes - 4-5 tubers
  • Onions - 1 pc.
  • Carrots - 1 pc.
  • Bay leaf - 1-2 pcs.
  • Greens - 1/2 bunch
  • Salt - to taste
  • Pepper - to taste
  • Garlic - 1-2 teeth.

Step-by-step recipe with photos of sprat soup in tomato sauce

Let's prepare food for 1.5-1.7 liters of water: canned food weighing 240 g, onions, carrots, potatoes, a couple of cloves of garlic, bay leaf, salt, pepper, fresh herbs.

Place the pan with water on maximum heat and bring to a boil under the lid. Meanwhile, wash, peel and chop the vegetables. We divide the potato tubers quite coarsely, chop the onion into small cubes, and sweet carrots into rings. We also chop the tough stems of parsley and dill, leaving the branches and garlic aside until the sprat soup in tomato sauce is ready.

Place the sliced ​​potatoes and greenery stems into actively boiling water. Fans of bright, specific aromas can add fragrant spices, roots such as parsnip, celery.

Next, add the carrot-onion mixture, hot peppercorns, and spicy bay leaf. At this stage we do not add salt! If you want to quickly cook hard vegetables, add salt at the end of the process. We boil again, reduce the temperature and, placing the lid on one side, continue cooking at moderate boil for about 20 minutes.

After 15-20 minutes, check the vegetables for softness - pierce them with a knife. Add the entire volume of fish stock, stir, boil for a minute, salt, pepper, taste. Remove from heat.

Throw in a large portion of finely chopped garlic cloves and young herbs - dill, parsley, and onion feathers are suitable here.

Pour into deep bowls and serve soup with sprat in tomato sauce, accompanied, for example, with homemade bread, juicy onions, and sour cream for greater satiety.

Most people think that fish soup is no different from the most ordinary fish soup. But they are wrong. Fish soup has its own interesting history. To prepare this soup, you can use the fish you want. It can be river, it can be sea. And other additives can be selected to suit your taste. Flour, a variety of cereals, any vegetables, numerous spices and perhaps even wine can be added to the soup.

Fish soup also differs from fish soup in that one type of fish is used to prepare it. Preference is given to white fish, such as pike perch, flounder, cod or red fish (salmon, salmon, trout). There are some recipes where different types of fish are mixed and seafood is added. You can also cook fish soup in a ready-made broth, for example, fish or vegetable.

Fish soup is a very popular dish in all corners of our planet and each country has its own history of this dish. For example, in Rus' there has long been a tradition of preparing soup with the addition of fatty fish and caviar. This soup was called kalya or rassolnik.

Now in our country there is a wide variety of fish soups. We will talk about one of them further. This is sprat soup in tomato sauce. In France, it can be called “bouillabaisse” - this dish is prepared with the addition of expensive sea fish, lobsters or some other seafood. The French even retold the legend of how the lovely goddess Aphrodite fed the god Hephaestus with such soup. And in Russia you can find a fish soup called “Marseille fish soup”.

Our soup is prepared easier and cheaper. The recipe for sprat soup is very simple, and preparing the dish will not cause you any difficulties. In addition, the soup is also suitable for those who are watching their figure, because it is not only tasty, but also dietary, and therefore does not contain extra calories. At the same time, the soup is quite filling, so the feeling of hunger will not overtake you for a long time. Cooking this soup is simply a pleasure.

Ingredients:

  • Potatoes - 3 pcs.;
  • Carrots - 1 pc.;
  • Onion - 1 pc.;
  • Rice - 1 tbsp.;
  • Sprat in tomato sauce - jar;
  • Water - 2.5 l;
  • Bay leaf;
  • Salt;
  • Pepper;
  • Green.

Step-by-step cooking recipe

First, you need to peel and cut the potatoes (into cubes or oblong slices according to your wishes). Next, grate the carrots on a coarse grater and chop the onion very finely so that it is not too noticeable in the soup. Before starting cooking, prepare salt, bay leaf and allspice in advance.

Now we take out the pan and put everything that we have prepared there: potatoes, grated carrots, chopped onions and add an additional glass of rice, or any other cereal you want, also add a tablespoon of salt, pepper and bay leaf. Pour cold water into a saucepan and bring it to a boil.

Then reduce the heat and cook the soup for about thirty to forty minutes. When the vegetables and rice are cooked, you can open the sprat. After opening the jar, pour the sprat into the pan. Now you need to boil the soup for another five minutes. That's all - sprat soup in tomato is ready.

How to make soup more savory?

Of course, you may not exactly follow the recipe for sprat soup in tomato sauce. For example, you can make a gas station. To do this, grate the carrots and cut the onions, take a small frying pan, pour a little vegetable oil and put the cooked vegetables there.

Add spices, for example, pepper, a mixture of Provencal herbs, basil and the like to your taste. Add a little salt and add green onions and dill to the frying pan. Let the frying pan sit on the fire for just a couple of minutes and you can pour the prepared dressing into the soup. Then boil the soup for five minutes.

How else can we diversify our first course? For spiciness and a more piquant taste, you can add a tablespoon of raw adjika to the ready-made soup poured into a plate.

Naturally, it will be beautiful and tasty if you crumble some raw herbs into a plate: onions, dill or parsley. With this serving, the dish will look delicious in summer.

An interesting solution for sprat soup would be to add pasta. It can be anything, spirals or horns, or butterflies. The soup will turn out thicker and more nutritious, but be careful - you shouldn’t put too fine pasta, otherwise it may simply get lost in the soup.

Before you start preparing the soup, cook the pasta after reading the recipe on the package. Once they are ready, drain them in a colander and rinse under running water.

The finished pasta should be thrown into the soup only after the vegetables have boiled and you have added the sprat to the tomato paste. Boil the soup for another minute and you're done. Bon appetit!

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