Sprat soup in tomato sauce: recipes for simple and tasty first courses. Sprat fish soup in tomato sauce: recipe

Fish soup has always been popular among residents of various countries. Each country prepares a similar hot dish from a certain type of fish. IN Ancient Rus' this dish was created from oily fish and caviar. Today, famous chefs create delicious and healthy soup from sprat to tomato sauce. If you add to it seafood products, such as lobster, squid, it can turn out very delicious dish, which even picky gourmets can appreciate.

Not every housewife prepares canned soup in tomato sauce. Many have not tried to create such culinary delight for the reason that they did not know how tasty and easy to prepare this dish was. You can make soup using the simplest foods. Basic tips to use when preparing a hot dish:

You should choose a jar of sprat in tomato sauce with special care. It must be intact and have no dents on its surface. The taste of the prepared food will depend on the quality of this ingredient.
As additional products food can include: vegetables, cereals and pasta.
The contents of the canned food should be added to the soup 10 minutes before fully cooked dishes.
Salt and pepper food should be added only after the last step is completed, because the canned food may already contain a sufficient amount of salt.
It is recommended to serve food with sour cream.

Canned soup in tomato sauce is not very difficult to prepare, and it is done in the most regular products nutrition. The key product is sprat, which may not be in the refrigerator. When buying fish on store shelves, preference should be given to fresher canned fish. It is also recommended to look at the composition of canned sprat. All soups of this type have approximately the same instructions for their preparation. The same can be said about the composition of the components that are included in it.

Experienced chefs know dozens of recipes for this dish. Each of them has its own flavor, making the chef’s creation a real culinary masterpiece. Even inexperienced housewives can prepare a delicious meal with sprat in tomato at home. No special skills are required in preparing this food according to the recipe.

How to cook sprat soup in tomato sauce with vermicelli

Soup with sprat in tomato sauce, recipe for cooking with noodles. To create a culinary creation you will need the following components:

canned fish with tomato – 1 jar;
spaghetti or vermicelli - 1 handful;
potatoes – 2-3 pieces;
onion – 1 head;
salt, herbs, seasoning - to taste.

Soup preparation sequence:

The hot dish is cooked for about half an hour. Initially, you need to peel and cut the potatoes into cubes, put them in water to cook, when they are almost ready, you can put the vermicelli in the water.
Cleaning onions remove the husks, chop finely, fry until golden brown, and add to the soup.
The last product to go into the water is sprat.
Salt and pepper the dish, add herbs, and place it on the table hot.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Canned fish soup with millet

Sprat soup in tomato sauce is calorie-rich, suitable even for those on a diet, and is prepared with rice and millet. This is very low calorie foods. These components, already previously boiled in another pan, should be immersed in water. The preparation time for the soup is half an hour. It is better to take canned sprat for a dish homemade or give preference to one that is manufactured by a well-known manufacturer with an excellent reputation.

Products required to create delicious soup:

1 canned food;
potatoes - 2 tubers;
onion – 1 head;
carrot – 1 piece;
olive oil – 2 large spoons;
millet - half a glass;
rice – ½ cup;
salt, pepper, herbs - to taste;
bay leaf- 1-2 pieces;
sour cream - for serving;
garlic -2 cloves.

Step-by-step recipe for a delicious dish:

Peel the potatoes, cut the tubers into square pieces, place in boiling water, and cook for 20 minutes.
Prepare the dressing for the carrot and onion soup: fry the vegetables on olive oil, send the workpiece into boiling water.
After 20 minutes, add sprat in tomato sauce, then add millet and rice; you can give preference to one of the proposed cereals.
Bring the soup to a boil, add bay leaf, salt and pepper, cook for a few more minutes.
At the end we omit the garlic, parsley and basil; it is recommended to serve the dish with sour cream.

Soup with canned fish and potatoes

Sprat in tomato sauce is often prepared at home with potatoes. This dish turns out to be, on the one hand, dietary, and on the other, very healthy for human body. Cooking takes about 40 minutes.

Basic Ingredients Required:

onion – 2 heads;
carrot – 1 piece;
potatoes - 4 pieces;
tomato juice – 2 cups;
salt, sugar, seasoning - to taste;
water - 2 liters;
sprat in tomato - jar;
sunflower oil - to taste.

How to cook:

Peel the potato tubers, cut them into medium-sized cubes, add water, and set to boil.
At this time, cut the onion into small pieces, grate the carrots coarse grater, fry until golden brown, pour tomato juice, bring the contents of the pan to a boil.
Add salt and sugar to the dish and cook for about 5 minutes.
Add canned sprat in tomato to the boiling potatoes, transfer the frying into boiling water, cook for another 7 minutes.
Before eating, it is recommended to cool the prepared dish a little; you can also add sour cream to it to obtain a richer taste.

Canned sprat soup in tomato sauce, pea

Soup with sprat in tomato and peas is enough unusual dish, various types of smoked meats are often added to it. To prepare this delicious dish you will need the following ingredients:

peas - 1 cup;
carrots – 1 piece;
onion – 1 piece;
sprat – 1 jar;
tomato paste– 1 large spoon;
greens and pepper to taste.

Cooking instructions:

Boil water for soup, put peas in boiling water, cook until half cooked.
Fry finely grated carrots and chopped onions in oil, add the mixture to the peas, and let the soup boil.
- onion - 1 head;
- small fish in tomato sauce - 1 jar;
- millet – 20 grams;
- bay leaf – 2 pieces;
- potato tubers – 2 pieces;
- water – 1.5 liters;
- seasoning - to taste.
Cooking process:
1. Peel the potato tubers and cut into small pieces.
2. Peel the onion and chop finely.
3. Place the potatoes and onions into a multicooker bowl filled with water, set the “steaming” mode, and cook for 40 minutes.
4. We sort out the millet from debris, rinse thoroughly with water, 20 minutes before cooking, you can put the cereal in the slow cooker.
5. 10 minutes before the end of cooking, lay out the fish along with the sauce, lower the bay leaf.
6. Pour the food into plates and garnish with finely chopped herbs.
Conclusion

Inexperienced cooks who dream of cooking gourmet dish quickly, without economic costs, can turn their attention to sprat soup in tomato sauce. Such food will be appreciated by ordinary admirers delicious food, and real gourmets. You can surprise absolutely everyone with the presented dish. There are a wide variety of soup preparation options. Fans of these food products will be able to find among the presented recipes the most suitable one for their family and loved ones.

Surprise others unusual cuisine It is possible even in the case when a person has absolutely no time and money to prepare a complex culinary delight.

Step-by-step recipes for preparing simple sprat soups in tomato sauce with potatoes, rice, vermicelli, pearl barley and rice: prepare delicious sprat soup in tomato sauce on the stove and in a slow cooker

2018-02-24 Oleg Mikhailov

Grade
recipe

2026

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

3 gr.

Carbohydrates

2 gr.

44 kcal.

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

The most delicious and lightest of all the soups offered. Canned food for it must be chosen especially carefully. The fish may not be whole, this only affects appearance dishes, but the sauce must be thick, with high content tomato If, when selecting canned food, you get sprat in tomato with vegetables, without hesitation, take it. When preparing soup, take one jar of regular canned food and the second with roasted vegetables and you will have a finger-licking dish!

Ingredients:

fried sprat in tomato - two jars;
seven potatoes;
a third of a pack of Farmer's butter;
large onion;
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

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

Finely chop the onion and three carrots for sautéing. Heat the frying pan slightly, slowly melt half the butter and sauté the onion in it. Set the heat to low, after about three minutes add and stir the carrot chips. Heat, stirring occasionally, until the color of the onion is almost equal to the color of the carrot.

During this time, the potatoes will cook to the desired degree. Place the frying in the pan, and add a couple of spoons to the pan potato broth, collect and add all the drops of oil and vegetable juice to the soup.

At this stage, add salt to the soup, omit the peppercorns, wait a couple of minutes, and lay out the canned food from both cans. Sprinkle with ground pepper and add the remaining oil.

Cook for about five minutes, taste, and if necessary, pepper and add salt. We insist for a short time, when serving best greens for this soup - chopped green onions.

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

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

Ingredients:

one jar of canned food “Kilka in tomato”;
one hundred grams of quality spaghetti;
two medium potatoes;
large salad onion (white, juicy);
bay leaf;
allspice - 3-4 peas;
a small bunch of tender dill;
salt and three pinches of black pepper.

How to cook quickly hearty soup sprat in tomato sauce

We clean the vegetables prepared for the soup. The potatoes need to be cut finely into cubes, and the onion should be left whole, cut to the middle from the top side.

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

Break the spaghetti into the soup, mix it, 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 add to taste ground pepper, cook briefly, 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 soups from canned tomatoes the slow cooker needs a little extra. To ensure that the dish has a full, rich aroma, be sure to add a small pinch of powdered coriander, cumin and nutmeg. These spices are used in spicy marinade for salting fish, the soup with their addition will be much tastier.

Ingredients:

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

How to cook

The products are designed for one and a half liters of water; heat it in a kettle while you start preparing the vegetables. Everything needs to be cleaned, rinsed and cut. We dissolve the potatoes into small cubes, grate the carrots coarsely, and cut the onion into quarters of rings.

Select the frying mode on the panel, set the timer to ten minutes. Immediately pour the oil and put the onion in it, after a minute add grated carrots. Stir the vegetables a couple of times while frying.

Wash the rice by changing the water three times. Place in a bowl with fried vegetables along with potatoes, add salt and add all the seasonings at once. Add water so that the level does not reach the two-liter mark.

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

Open the multicooker after 45 minutes, add and mix the canned food with the soup. Check the potatoes and rice for doneness and bring them to readiness if required. Season the soup with herbs five minutes before turning off.

Option 4: Hearty barley sprat soup in tomato sauce

The easiest way is not to cook pearl barley on purpose, but to steam it ahead of time in a thermos. The technology is extremely simple - we sort out the grains and wash them. You can soak it in water for a couple of hours or immediately put it in a thermos. Pour boiling water over it, remembering that the cereal will swell significantly. For everything to work out, fill the flask with cereal no more than a third, pour water, not reaching three fingers from the top. Leave the pearl barley for three hours, then open it and check how soft it has become. If you need 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;
large, fully ripe tomato;
two cloves of garlic;
mild, spicy spices;
vegetable oil - two tablespoons;
salad onion, white.

Step by step recipe

Wash all vegetables. Cut the tomato into slices onto a plate and add salt. Remove the husks from the garlic and cut into thin slices. Peel the potatoes and cut them into cubes, about a centimeter each. We dissolve the onion into short strips; it is most convenient to first cut it into four parts, lengthwise, then across, into quarters.

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

Return the previously fried foods to the bowl and switch to the soup cooking program. Add pearl barley, spices and salt, fill with water to the level of one and a half liters. After waiting for it to boil, lower the lid, cook for ten minutes, and check the readiness of the potatoes. Add canned sprat and stir. Season generously with herbs and heat under the lid for another five minutes.

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

Of course, call this soup royal fish soup it would be overkill, but to cook this simple soup we'll be there too chicken broth. According to the recipe, the frame left over from cutting the carcass will be used, but you can also use the wings, neck, and, if not available, other parts of the bird.

Ingredients:

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

How to cook

Cut or chop the back, rinse, pour boiling water into the pan. Cook in two liters for exactly an hour, at a low simmer, covered. Add one peeled onion, whole, pepper and bay leaf to the broth.

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

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

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

Among a series of gray everyday life, I want variety. When I get bored regular soups and borscht, I cook incredibly simple and fast liquid dish– soup with sprat in tomato sauce according to my grandmother’s recipe. This lean light fish soup chick, which, despite its “budget” nature, surprises with its aroma and taste.

Kitchen appliances and utensils: gas or electric stove, a 3-liter saucepan, a frying pan, a plate for buckwheat, a kitchen board and a good sharp knife, a regular grater, a tablespoon and a ladle, a key for opening tin cans(I had a jar with a ring for opening, it was not useful to me).

Ingredients

In order for the canned soup “Srat in Tomato Sauce” to go out with a bang, it is important to choose good products:

Take medium size potatoes– large root crops grow from the plant’s forage crops; they are completely tasteless. Make sure that the potatoes do not have a greenish tint, that there are no pecks on them and that there are no dark spots. Good potatoes feels hard to the touch.
Buy buckwheat packaged– there is less garbage in it. It is advisable to choose in transparent packaging - this way you can visually assess the quality of the cereal. The packaging itself must be intact - in damaged containers, grains quickly gain moisture and deteriorate.

It is better to buy medium carrots- so there is a higher probability that it has not rotted from the inside. Take a vegetable that is bright orange, without spots, spoiled areas or sprouts. Nice carrot hard to the touch, surface smooth.
Take a small onion, golden brown in color, with a tight-fitting husk and no sprouts.
When buying a jar of sprat in tomato sauce, carefully inspect the container. The jar should not be swollen, deformed, or punctured. The label should not be worn out. Be sure to pay attention to the “made by” and “use by” dates - this is important for your health!

When the ingredients are available, you can start cooking.

Step-by-step preparation

First you need to peel and wash all the vegetables.
Pour buckwheat into a plate and rinse it, changing the water three times. After this, you can begin the process of creating a light fish soup.
Pour 1.5 liters of water into a saucepan, throw in 1 bay leaf, place it on the stove until it boils. It takes me about 10 minutes. For now, you can do the vegetables.
Cut 250 grams of potatoes. I cut into small cubes - it’s faster. And you can cut as you are used to.
When the water in the pan boils, add the potatoes and 60 grams of buckwheat, cover with a lid and let them cook over medium heat until the potatoes are ready (I cooked them in about 15 minutes). While the essence is the matter, you can do the frying.
Place a frying pan on the fire, pour in 20 grams of oil and let it heat up.
Meanwhile, chop 100 grams of onion (I chopped finely as you like) and grate 70 grams of carrots on a coarse grater.
Place the onions and carrots in a heated frying pan and fry a little, stirring (4-5 minutes is enough).
When the potatoes are cooked, add the frying agent to the pan, open the can of sprat in the tomato sauce and add it to the soup. Stir, add salt to taste, cover and leave for low heat for 7-10 minutes.
Turn off the soup and let it sit for another 5 minutes. After that, you can pour it into plates and invite your family to the table! Bon appetit!

How to decorate a dish

The soup itself turns out to be a pleasant golden-orange hue thanks to the sprat tomato sauce, and it looks nice. In season, my grandmother decorates it with leaves of curly or regular parsley. I like to sprinkle fresh chopped dill on the dish in serving bowls. My mother sometimes puts finely chopped fresh tomatoes directly on the plate.

Video recipe for making sprat soup in tomato sauce

This video clearly and easily shows the entire process of preparing sprat soup canned in tomato sauce. And even the approximate amount of ingredients needed for the recipe is given.

To speed up the cooking time for sprat soup in tomato, you can boil water in an electric kettle - mine heats it up in 5 minutes. Then just pour it into a saucepan and put it on the fire. One minute - and you can add buckwheat and potatoes.
In preparing any important point- Rinse the cereal thoroughly. Otherwise in ready dish There will be garbage and sand you don't need.
Take the time to skim off the foam that will rise when the potatoes start to boil. This will make the soup clearer.
You can add allspice and peppercorns to boiling water - this will make the soup much more flavorful.
You can serve this soup for lunch, with white or black bread, adding fresh herbs to the plates. My husband also likes to eat chopped onions with this soup.

Cooking options

In fact, there are a lot of options for preparing delicious sprat soup in tomato sauce:

You can cook - vegetable soup- with sprat in tomato, without supplementing it with any cereals.
I tried to cook this soup, seasoning it with thin vermicelli - it turned out very tasty, even better than a simple chicken broth soup with pasta.
My mother sometimes cooks it with sprat in tomato, and it turns out pretty good too.
My aunt cooks this first thing with millet or pearl barley. It turns out delicious, but I just don’t like these cereals.
If you don’t want soup, you can cook borscht with beans and sprat in tomato sauce - for grandma this is the main first course during Lent.

How many housewives - so many variations on the theme of sprat soup in tomato sauce. If you have ideas for improving my grandmother's recipe or your own unique version of preparing it light soup– share your ideas with me in the comments!

Fish soup is a popular dish all over the world.

Each country has its own recipe for making this soup.

In Rus', soup was often made from fatty fish and caviar.

It was called rassolnik or kalia.

Today you can prepare a simple sprat soup in tomato sauce, and if you add expensive sea fish, lobster or seafood, you will get a noble dish.

Sprat soup in tomato sauce - basic cooking principles

Fish soup made from canned sprat in tomato sauce is aromatic and tasty. In addition, this soup is prepared from simple products, which every housewife has. The cooking process does not require much effort and time.

When choosing sprat in a tomato, make sure that the jar does not have dents or damage. After all, the taste of your soup depends on the choice of canned food.

Sprat soup in tomato sauce is prepared with vegetables, various cereals and pasta.

First, peel the potatoes, cut them into small pieces and place them in boiling water. Cook until soft. Carrots and onions are fried and transferred to soup. I add cereal or vermicelli. About ten minutes before readiness, add the contents of the canned food and mix.

Salt the soup at the end. Before this, it is tasted, since the canned food already contains salt and spices.

Sprat soup in tomato sauce can be prepared with fish different types. Ready soup served with sour cream.

Recipe 1. Sprat soup in tomato sauce

Ingredients

fresh herbs– bundle;

rice – 80 g;

bay leaf;

carrot;

black peppercorns;

bulb;

ground black pepper;

bell pepper;

Cooking method

1. Pour thoroughly washed rice into a pan of boiling water and cook until half cooked, skimming off the foam from time to time.

2. Peel the onion, wash and finely chop. Place it in a heated frying pan with oil and fry until transparent.

3. Peel the carrots and cut into strips. Add the carrots to the onions and fry for another three minutes.

4. Cut the stalk with seeds from the bell pepper. Cut in half and chop into thin strips. Add the peppers to the onions and carrots and fry for the same amount of time.

5. Wash and cut the tomato in small pieces. Add the tomatoes to the pan and simmer all together for another seven minutes.

6. Add potatoes, cut into cubes, to the pan with rice, pepper and salt. Cook, stirring occasionally, for another quarter of an hour. Transfer the roast to the soup and add bay leaf and peppercorns. Add sprat in tomato to the soup, wait until the soup boils and turn off the heat. Pour the soup into bowls and add chopped herbs to each bowl.

Recipe 2. Sprat soup in tomato sauce with vermicelli

Ingredients

unrefined vegetable oil;

dried herbs;

purified water – 700 ml;

three potatoes;

vermicelli – 100 g;

sprat in tomato sauce - jar;

bulb.

Cooking method

1. Grind the peeled and washed carrots on a fine grater.

2. Remove the husk from the onion and chop it into feathers.

3. Pour some oil into the pan and heat it well. Place the prepared vegetables in the pan and fry, stirring, until lightly browned.

4. Boil water in a saucepan. Peel the potatoes and chop into strips. Send it into boiling water. As soon as the water boils again, reduce the heat and simmer the soup for five minutes.

5. Open the can of sprat, place the contents on a plate and mash with a fork.

6. Place the fried vegetables into the pan and boil the soup for a minute. Peel a few cloves of garlic and chop very finely. Add greens to the pan. Salt and add vermicelli. Cook from the moment of boiling for a minute. Now add garlic and sprat to the soup. Boil for just a minute and turn off the heat. Cover with a lid and leave the soup for five minutes. Serve the soup by adding a spoonful of sour cream to the plate.

Recipe 3. Sprat soup in tomato sauce in a slow cooker

Ingredients

four potato tubers;

one and a half liters drinking water;

half a bunch of greenery;

two cans of sprat in tomato;

three peas allspice;

small onion;

bay leaf;

small carrot;

50 ml vegetable oil;

ground black pepper.

Cooking method

1. Chop the onion and carrot into small cubes. Place the vegetables in the multicooker container, adding a little oil. Turn on the “Frying” program and fry the vegetables for ten minutes, stirring with a spatula.

2. Peel the potatoes and cut into bars. Wash long grain rice. Place potatoes and rice with fried vegetables. Add salt, bay leaf, allspice and ground pepper. Fill everything drinking water. Close the lid of the unit and turn it on to the “Soup” mode. Cook for an hour.

3. 15 minutes before the beep, open the lid and add the sprat in tomato to the soup. Mix. At the end, add finely chopped herbs to the soup, close the lid and leave the soup for 10 minutes in the “Warming” mode. Serve with sour cream and fresh bread.

Recipe 4. Sprat soup in tomato sauce with salmon and olives

Ingredients

salmon – 700 g;

sprat in tomato sauce - two cans;

bay leaf and black pepper;

greens and garlic;

pickles – three pcs.;

bulb;

tomato paste – 30 ml;

Cooking method

1. Rinse the salmon and place in a deep saucepan with water. Put it on the fire and boil the fish over low heat for a quarter of an hour.

2. Wash, peel and chop all vegetables into small cubes. Finely chop the pickled cucumbers.

3. Place the fish on a sieve. Strain the broth. Cool the salmon and separate the fillets from the bones.

4. Fry the onion in hot oil until lightly browned. Add pickles to it and simmer for another couple of minutes. Drain the olives, olives and capers in a colander. Place finely chopped fresh tomatoes. Add tomato paste, stir and simmer until thickened. At the end, put the contents of the canned food into the pan and simmer for a couple of minutes.

5. Chop garlic, olives, capers and olives.

6. Place the contents of the frying pan into a saucepan with strained broth and cook for ten minutes. Now add to the broth fish fillet, olives, garlic, herbs, capers and olives. Boil for another five minutes. Season the soup with salt and spices. Turn off the heat and leave the soup to steep for ten minutes. Serve with lemon and sour cream.

Recipe 5. Sprat soup in tomato sauce with cabbage

Ingredients

sprat in tomato - jar;

three potato tubers;

onion head;

fresh herbs – 300 g;

carrot;

drinking water - two liters.

Cooking method

1. Place a pan of water on the fire. Finely chop the cabbage.

2. Cut the peeled potatoes into pieces.

3. Peel the onion and finely chop it.

4. Coarsely grate the peeled carrots.

5. Place the potatoes in a pan of boiling water. Cook the vegetable until half cooked. Then add cabbage and salt.

6. Fry onions and carrots until soft, add finely chopped tomato, stir and simmer for another three minutes.

7. Five minutes after you have added the cabbage, add the fried vegetables to the soup. Cook for another 15 minutes. Then add the sprat in tomato, salt and season with spices. Simmer over low heat for another five minutes. Pour into plates. Place greens and sour cream in each.

Recipe 6. Sprat soup in tomato sauce with buckwheat

Ingredients

medium sized carrot;

black pepper;

buckwheat – 70 g;

bulb;

fresh dill;

potatoes - three pcs.;

sprat in tomato - jar.

Cooking method

1. Peel the potatoes, wash them well and cut into pieces.

2. Pour a liter of purified water into the pan. Place on high heat.

3. Pour washed buckwheat into boiling water and turn the heat down to low. Cook for a quarter of an hour.

4. Wash the peeled carrots and chop into strips. Remove the skin from the onion and chop it into cubes.

5. Add fried vegetables, bay leaves and sprat in tomato sauce to the pan. Simmer the soup for five minutes, turn off the heat, cover with a lid and leave to steep for a quarter of an hour.

Recipe 7. Sprat soup in tomato sauce with barley

Ingredients

unrefined oil;

fresh parsley and dill;

bulb;

carrot;

ground pepper;

two bay leaves;

four potato tubers;

sprat in tomato - jar.

Cooking method

1. Rinse pearl barley, add water and leave for ten minutes.

2. Place a pot of drinking water on the fire and boil. Place pearl barley into boiling water.

3. Follow the pearl barley with peeled and cut into pieces potatoes.

4. Finely grate the peeled carrots. Peel the onion and cut into cubes. Fry vegetables in hot oil, stirring constantly, until golden brown.

5. Place the roasted vegetables in a saucepan and cook for five minutes. Then add the contents of the canned food. Season the soup with bay leaf, pepper and salt. Serve with fresh herbs and sour cream on a plate.

Before adding the sprat to the soup, you can mash it with a fork. You can drain the sauce, or add the contents of the canned food along with the sauce.

Place the sprat in tomato into the soup at the end of cooking.

Salt and add spices only after adding the sprat. Since the canned food already contains salt and spices.

Serve soup with fresh herbs and sour cream.

Recipes for soups with fish and seafood

sprat soup in tomato sauce

40 minutes

110 kcal

5 /5 (1 )

Canned sprat soup in tomato sauce is very vaguely reminiscent of fish soup. But that doesn't make it any less tasty. On the contrary, it turns out more satisfying. It takes no more than 45 minutes to prepare. But for me the biggest plus is that you don't have to bother with cutting the fish. The husband and children gobble up this soup on both cheeks and then ask for more. And also - this great way diversify the menu without having to stand at the stove for a long time.

Recipe for sprat soup in tomato sauce

Kitchen appliances: frying pan, grater, can opener, saucepan, cutting board.

List of ingredients

Step-by-step preparation

Pour 2.5-3 liters of water into a saucepan and bring to a boil.
Peel the potatoes and cut into medium cubes.
Place the potatoes in the pan

add salt, bay leaf and pepper. Cook until half cooked.
After about 15 minutes, add the cereal and cook for another 15 minutes until the millet and potatoes are ready.
Clean the remaining vegetables.
Finely chop the onion and place in a heated frying pan with oil.
Grate the carrots on a coarse grater and mix with the onions.
Fry everything together until golden.
Open the can. Place the entire contents of the jar in a saucepan, mix well and bring to a boil.
We also send roasted vegetables there. Stir and taste for salt.
Cook for another 5 minutes and turn off.
Pour into plates, sprinkle with chopped fresh herbs and serve with slices of bread.

Cooking options

If you do not eat fried food, then place the chopped onions and carrots in the pan when the potatoes boil.
You can add bell peppers, cut into pieces or strips, to the frying.
Instead of millet, you can use pearl barley, rice, or make it with sprat.
Sprat soup with either pasta - horns, spirals or shells - turns out delicious.
You can also add it to soup canned beans or boil it yourself.

Video recipe

See simple and quick cooking delicious and satisfying sprat soup on video.

Canned soup “Sprat in tomato sauce” in a slow cooker

Cooking time: 80 minutes.
Number of servings: 4-6.
Kitchen appliances: grater, can opener, slow cooker, cutting board.

List of ingredients

Step-by-step preparation

We will prepare the soup with pearl barley, which we first soak in water for at least half an hour. Barley can be replaced with rice, buckwheat or millet.

Turn on the “Fry” mode, pour in the oil and add the onion.
When it becomes transparent, add the carrots and fry everything together.
Cut the peeled potatoes into strips or pieces.
Drain the water from the pearl barley and place it in the slow cooker along with the potatoes.
Pour 2.5-3 l hot water

and switch the mode to “Soup”.
Add bay leaf, pepper and salt.
Set the timer for 60 minutes. If you have a different grain, then 40 minutes will be enough.
Transfer the sprat from the jars into the slow cooker
Stir and leave on “Heat” for 10 minutes.

After fish soup cook in a slow cooker