How to cook potato soup with sprat. Cooking option with cabbage

Step by step recipes cooking simple sprat soups in tomato sauce with potatoes, rice, vermicelli, pearl barley and rice: we cook a delicious sprat soup in tomato sauce on the stove and in a slow cooker

2018-02-24 Oleg Mikhailov

Grade
prescription

2032

Time
(min)

servings
(people)

In 100 grams ready meal

2 gr.

3 gr.

carbohydrates

2 gr.

44 kcal.

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

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

Ingredients:

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

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

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

We chop the onion finely, and three carrots for sautéing. Slightly warming up the pan, slowly melt half the oil and sauté the onion in it. We set the heat to low, after about three minutes add and mix carrot shavings. We warm, stirring occasionally, until the color of the onion is almost equal to the carrot.

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

Salt the soup at this stage, lower the peppercorns, after waiting a couple of minutes, lay out the canned food from both cans. Sprinkle with ground pepper and put 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 this soup - chopped green onions.

Option 2: A quick recipe for sprat vermicelli soup in tomato sauce

If the first soup seems liquid 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 "Sprat in tomato";
• one hundred grams of quality spaghetti;
• two medium potatoes;
• large lettuce bulb (white, juicy);
• lavrushka leaf;
• pepper, allspice - 3-4 peas;
• a small bunch of tender dill;
• salt and three pinches of black pepper.

How to cook fast hearty soup sprat in tomato sauce

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

We put the 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 moderate heat, continue to cook at a low boil for a quarter of an hour.

We break and lower the spaghetti into the soup, mix, cook for another five minutes, and open the canned food. We take out the onion from the pan and add the sprat, mix and try. Salt and add to taste ground pepper, cook for a short time, not allowing to soften pasta. 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 tomato in the slow cooker need a little addition. In order for the dish to have 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 of canned sprats 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;
• a small bunch of greens.

How to cook

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 cut. Dissolve the potatoes in small cubes, rub the carrots coarsely, and cut the onion 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 grated carrot. Stir the vegetables a couple of times while frying.

Wash the rice by changing the water three times. We spread it 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.

By activating the soup cooking mode, we launch the program for execution. We lower the lid.

Open the slow cooker after 45 minutes, lay out and mix canned food with the soup. We check the boiledness of potatoes and rice, bring to readiness, if necessary. Season the soup with greens five minutes before turning it off.

Option 4: Hearty Sprat Barley Soup in Tomato Sauce

Pearl barley is easiest not to cook on purpose, but to steam it ahead of time in a thermos. The technology is extremely simple - we sort and wash the grits. You can soak it in water for a couple of hours or immediately put it in a thermos. Pour boiling water, not forgetting that the cereal will swell significantly. To make it work, 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 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 loose pearl barley- 180 grams;
• two cans of canned sprats in tomato;
• two potatoes;
• large, fully ripe tomato;
• two cloves of garlic;
• mild, spicy spices;
• oil, vegetable - two tablespoons;
• lettuce bulb, white.

Step by step recipe

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

We warm up the oil by starting the baking or frying program. Slightly warm the onion and put it temporarily on a plate. We put in a bowl and brown the dried potatoes, and taking it out, warm the tomatoes until softened.

We return the previously fried products 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 the boil, lower the lid, cook for ten minutes, and check the readiness of the potatoes. We put canned sprat and stir. Plentifully fill with herbs and keep under the lid for heating for another five minutes.

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

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

Ingredients:

• a jar of sprats preserved in tomato;
• one chicken back;
• three onions, medium-sized;
• four boiled potatoes;
• large, sweet carrot;
• salt, allspice And ready mix seasonings for kharcho;
• large leaf of lavrushka.

How to cook

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

Peel all vegetables, wash and pat dry with a towel. Coarsely grate the carrots, dissolve the potatoes into cubes, cut the onion into thin quarters of rings.

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

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

When it's time to cook delicious and hearty first there are not so many dishes, ordinary canned fish will come to the rescue. Sprat in tomato is quite inexpensive and is sold in all grocery stores. Soup is prepared from tomato sprat on water, sometimes on vegetable broth. IN standard set vegetables usually include: potatoes, onions, carrots and peppers. You can also add cabbage or beets. And with ripe tomatoes The soup will be richer and more flavorful. In general, sprat in tomato is combined with most vegetables, so you can experiment a little and come up with own recipe cooking soup from tomato sprat. To prevent the dish from being bland, add various spices, seasonings and herbs to it. In addition to the usual salt and pepper, you can add sweet peas, dried garlic, basil, etc. Any fresh herbs not only decorate the soup, but also perfectly refresh it. Main principle cooking - a phased laying of products in boiling water. First, they usually fry and lay it out after the potatoes, the canned food themselves are added last, since the sprat is already ready for use and does not require long-term heat treatment. Sometimes we immediately put raw chopped vegetables into the dish without preliminary passivation. To make tomato sprat soup even more satisfying and appetizing, you can add any cereal to it: rice, pearl barley, buckwheat, etc. Serve tomato sprat soup with fresh herbs, garlic, rye bread or with sour cream.

Tomato sprat soup - preparing food and dishes

Preparation of products does not take much time: all vegetables and herbs are thoroughly washed, cleaned (if required) and cut into cubes, strips or grated. Potatoes can be cut into cubes or cubes, carrots are best grated, and onions finely chopped. The skin is first removed from the tomatoes - for this, small cuts are made on them and scalded with boiling water. If cereal is used in the recipe, it must be carefully sorted out and washed in cold water. Decide on a set of spices in advance so that you don’t have to look for them later. The sprat itself does not require any processing: the canned food is opened and all the contents are put into the pan.

from dishes and kitchen utensils you will need: a saucepan, a frying pan, a knife, a can opener, a cutting board, a colander and a grater. Tomato sprat soup is served in ordinary deep serving bowls.

Tomato sprat soup recipes:

Recipe 1: Tomato Sprat Soup

This tomato sprat soup belongs to the category of light first courses. Soup is prepared very easily and quickly from the most conventional products: canned fish, vegetables and spices.

Required Ingredients:

• 1 can of sprats in tomato sauce;
• 3 potatoes;
• 1 carrot;
• 1 head of onion;
• A glass of rice;
• 2 liters of water;
• 1 bay leaf;
• Salt, black ground pepper - to taste;
• fresh greens for submission.

Cooking method:

Peel potatoes and cut into small cubes. We clean the carrots with onions, rub the carrots on a coarse grater, chop the onion. Prepare spices: salt, pepper and bay leaf. Wash the rice thoroughly. We take large saucepan and put chopped vegetables, washed rice into it, add pepper, salt and bay leaf. We fill everything cold water and bring the soup to a boil. Then reduce the heat and cook the soup for 30-40 minutes until the rice and vegetables are ready. Then we open a jar of sprats in tomato sauce and put them into the soup along with the juice. Bring the soup to a boil and simmer for another 5 minutes over medium heat. After the soup is cooked, leave to infuse for 15 minutes. Serve tomato sprat soup with chopped herbs.

Recipe 2: Roasted Tomato Sprat Soup

Due to the roasting of vegetables, the soup turns out to be more high-calorie, but at the same time fragrant and very rich. Preparing a dish is as easy and simple as in previous recipe.

Required Ingredients:

• Potatoes - 5 pcs.;
• Bank of sprats in tomato;
• Dill;
• dried basil;
• Salt, pepper - to taste;
• Bay leaf;
• 1 carrot;
• 1 onion;
• 15 ml of tomato paste;
• 15 ml sunflower oil.

Cooking method:

We heat water in a saucepan. We clean the potatoes, cut them into small cubes and put them in boiling water. We add some salt. We clean the carrots and onions, rub the carrots on fine grater, finely chop the onion. Heat the vegetable oil in a frying pan and fry the onions and carrots in it. Add to vegetables tomato paste and fry for another 5 minutes. As soon as the potatoes are cooked, put the vegetable roast into the pan and add the sprat in the tomato. Cook soup from tomato sprat until all ingredients are ready, 5 minutes before the end of cooking, add greens, pepper and bay leaf. Serve the soup after it has been infused for 10 minutes.

Recipe 3: Tomato Sprat Soup with Barley

Barley is often added to tomato sprat soup instead of rice. The dish is very satisfying, rich and nutritious. This soup can be prepared for every day, as its preparation does not take much time.

Required Ingredients:

• 1 can of sprat in tomato;
• 1 carrot and onion;
• Potatoes - 4 pcs.;
• Cup pearl barley;
• Parsley dill;
• Salt, pepper - to taste;
• Bay leaf.

Cooking method:

Rinse the cereal thoroughly with cold water and put it in a pot of boiling water. We clean the potatoes, cut them into small cubes and lay them out after the grits. While the potatoes are cooking, peel the carrots and onions, finely chop and fry for vegetable oil. We spread the vegetable frying after the potatoes are almost cooked. At the very end, put the sprat with juice in a saucepan. Add bay leaf, salt, pepper and cook until full cooking barley. Grind the greens and put them in the soup a few minutes before the end of cooking. It is necessary that the soup with herbs boil a little. Serve the real dish with rye bread and garlic.

Recipe 4: Tomato sprat soup with pickles

This tomato sprat soup is a bit like a pickle - due to the addition of pickles. As a result, an unusual sweetish-sour taste is obtained, which will perfectly set off when serving sour cream.

Required Ingredients:

• Potatoes - 5 pieces;
• Pickled cucumbers - 2-3 pcs.;
• Bank of tomato sprat;
• 2 onions;
• 1 medium carrot;
• Vegetable oil;
• Parsley dill;
• Sour cream - for serving.

Cooking method:

We clean the carrots and onions, rub the carrots on a medium grater, chop the onion. Finely chop the parsley. Peel potatoes and cut into small cubes. Pour water into a saucepan and bring to a boil. Place potatoes in boiling salted water. Saute onions with carrots and parsley in vegetable oil. When the potatoes are half cooked, put the vegetable frying into the pan. Cucumbers cut into small cubes and boil a little in separate saucepan. As soon as the potatoes are almost cooked, add sprats in tomato to the soup. Next, we send chopped cucumbers to the pan and a decoction after them. Cook tomato sprat soup until all ingredients are ready. Serve the finished dish with chopped dill and sour cream.

Recipe 5: Tomato sprat soup with beets

Very tasty rich first course of tomato sprat, vegetables, spices and herbs. This soup can be prepared for every day for lunch or dinner.

Required Ingredients:

• 1 can of sprat in tomato;
• 1 small head of cabbage;
• 2 carrots;
• 2 medium beets;
• Greenery;
• Potatoes - 4-5 pcs.;
• Sour cream - for serving;
• Salt, ground black pepper - to taste.

Cooking method:

Wash all vegetables thoroughly. Remove the top leaves from the cabbage, finely chop the rest. We clean the carrots and rub on a coarse grater. We clean the beetroot and also rub it on a coarse grater. We chop the greens. Peel potatoes and cut into large cubes. Bring the water to a boil, add a little salt and put all the prepared vegetables into the pan. As soon as all the ingredients are ready, put the sprat in the tomato into the pan. Cook the soup for another 5-7 minutes and turn off the heat. After the dish is infused, serve with chopped herbs and sour cream.

Sprat in tomato - main ingredient dishes, so that the soup was a success, you need Special attention give to the choice of canned food. This is very easy to do if you follow some rules. Firstly, when buying sprats in tomato, you need to pay attention to the surface of the jar. If there are dents or rust on it, it is better to refuse to buy such a product. Such shortcomings indicate that the canned food was stored incorrectly, which means that they can be spoiled. The bottom and top of the jar should be perfectly flat. Be sure to check the expiration date. Even if everything is in order, look at the bottom. Swelling of the bottom indicates an expired product, but sellers often hide this by interrupting the date. Pay attention to the composition: the presence of starch is not allowed in it. Properly selected canned food guarantees the success of cooking by 50%. Otherwise, it all depends on the skill of the hostess.

The main rule for making tomato sprat soup is to lay out the fish last. Otherwise, the sprat will boil and make the dish unattractive. When boiling potatoes, you should not add a lot of salt at once - there is a risk of oversalting the dish. It is better to taste the soup at the very end and, if required, add a little more seasonings and spices. Greens can be poured into a plate or immediately into a saucepan, in the latter case, you need the soup to boil for several minutes.

Sprat soup in tomato sauce - perfect option for cooking delicious dish when there is no free time.

Canned food is quite inexpensive, you can buy them at any store. Soup is prepared with water, vegetable or meat broth.

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

Sprat in tomato is combined with many products, so you can safely experiment and come up with your own soup recipe.

The soup will not be bland when adding spices, seasonings and herbs. Basil, sweet peas, dried garlic and other spices emphasize the taste of dishes very well. Fresh herbs will refresh the taste of the soup and decorate it.

The recipes for sprat soup are almost all very simple, so Cooking: food is available to everyone. Another advantage of sprat soup is that it can be used by those who watch their weight. Sprat soup is tasty and satisfying, but at the same time dietary and does not contain extra calories.

Canned food is laid out 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 canned soup. Choose the best one for you and cook with pleasure.

How to cook sprat soup in tomato sauce - 15 varieties

A minimum of ingredients and a maximum of pleasure from the finished dish. That's about all there is to say about this ingeniously simple soup.

Ingredients:

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

Cooking:

IN cold water add diced potatoes, chopped carrots and finely chopped onions.

Add washed rice, allspice and bay leaf.

Put 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 no more than five minutes. The soup is ready.

In order to make the soup more spicy, onions with carrots can be fried.

Our grandmothers often cooked sprat soup during Lent. The soup is rich and tasty.

Ingredients:

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

Cooking:

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. Salt a little, add allspice, pour hot water up to the mark of 1.2 liters. Set soup mode.

Open the lid when finished. Put canned food into soup. Put the bay leaf and leave on the "Heating" mode.

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

Soup on chicken broth with sprat in tomato sauce has a special taste. Your household will like it and will be instantly eaten.

Ingredients:

• sprat in tomato - 1 can
• chicken back - 1 pc.
• onion - 3 pcs.
• potatoes - 4 pcs.
• carrots - 2 pcs.
• Bay leaf
• allspice
• suneli hops.

Cooking:

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

When the chicken is cooked, cut the potatoes into slices and send 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 keep on fire for about five minutes. Salt to taste and you can treat the household.

Soup with sprats in tomato is quickly prepared and always turns out delicious. Although it costs very little. There are more pluses than minuses.

Ingredients:

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

Cooking:

Bring 1.5 liters of water to a boil. Cut potatoes into cubes and dip into water.

Then send buckwheat.

Finely chop the onion, chop the carrot. Fry onions with carrots in oil.

When the potatoes are cooked, add the fried vegetables and sprats in tomato. Boil five minutes. Can be served on the table.

When you want to diversify the usual menu, prepare an easy-to-use fish soup chick with pickled cucumbers. Amazing combination!

Ingredients:

• sprat - 1 bank
• onion - 1 pc.
• potatoes - 3 pcs.
• pickled cucumbers - 3 pcs.
• carrots - 1 pc.
• greenery
• pepper
• spices.

Cooking:

Add diced potatoes to boiling water.

Finely chop the onion and pickles. Chop carrots.

Make a fry: fry onions with carrots and pickles.

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

If there is not enough salt or pungency, pour in pickle brine.

Add sour cream and you are ready to eat.

Amazingly simple and amazingly delicious. Cook with pleasure, eat healthy.

Ingredients:

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

Cooking:

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

Carrot cut into pieces. Onions - half rings. Fry onions and carrots in oil.

Send the roast to the pan.

Open the can 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 cook.

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.

Cooking:

Place diced potatoes in boiling water.

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

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

Boil 5 minutes. Add dried basil, herbs, salt and pepper.

Cook this original soup sprat in tomato family dinner. Unusual, but very tasty and fragrant.

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
• greenery
• green onion
• lemon peel
• lemon juice - 2 tbsp. l.
• sugar
• olive oil
• black pepper
• salt.

Cooking:

Finely chop potatoes, onion and garlic.

Chop potatoes, onion and garlic. Chop carrots.

Pour vegetable oil into a saucepan. Heat up 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 green onions and parsley along with the stems and send to the broth.

Blend all ingredients in a blender. Squeeze out the lemon juice and sprinkle with lemon zest.

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

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

Ingredients:

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

Cooking:

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

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

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

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

Ingredients:

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

Cooking:

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

Chop the onion and fry in oil.

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

Mix gently and pour into bowls.

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

Ingredients:

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

Cooking:

Cut potatoes into cubes and place in boiling water.

Prepare fried onions and carrots.

When the potatoes are almost ready, send the beans and sprats to the pan. Add bay leaf, salt and spices. Mix. Can be served on the table.

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

Ingredients:

• sprat in tomato - 1 bank
• carrots - 1 pc.
• potatoes - 2 pcs.
• onion - 1 pc.
• rice - 100 g
• tomato - 1 pc.
• Bulgarian pepper - 1 pc.
• greenery
• vegetable oil
• ground black pepper
• salt.

Cooking:

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

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

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

When serving, sprinkle with chopped herbs.

Unusual soup with unusual combination. Try it, you will like it new taste usual soup with a kilechka.

Ingredients:

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

Cooking:

Boil peas until half cooked.

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

Send the roast to the soup. Add tomato paste.

Cook until the peas are ready. Lay out the sprat. Boil. If necessary, salt, add pepper and herbs.

This soup is best served chilled with sour cream.

With this soup, you can easily feed the ever-hungry students or a whole squad of children on a hike. It is easy to cook even on a fire. It takes very little time to prepare. The result - everyone is full!

Ingredients:

• sprat in tomato - 2 cans
• vermicelli fast food- 2 packs
• kharcho soup in a package - 1 pack
• rice - 3 tbsp. l.
• potatoes - 4 pcs.
• onion - 3 pcs.
• carrots - 1 pc.
• pepper
• Bay leaf.

Cooking:

Boil rice until half cooked. Cut the potatoes into pieces, add to the pot.

Chop the onion. Carrot cut into circles. Send vegetables to soup.

Pour out a bag of kharcho soup. Cook until potatoes and rice are cooked.

Mash the vermicelli and send to the pan. Lay out the sprat last. Boil a little and remove from heat.

We cook a well-forgotten soup with sprats. When millet and beaten eggs are added to the soup, the soup becomes like a kulesh. Think back to your travels and your youth.

Ingredients:

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

Cooking:

They are an excellent base for soups. Use them to prepare the first course and make sure that, in addition to saving time, you will get a tasty and rich hot dish.

Lenten sprat soup in tomato sauce

The dish is well suited for those who adhere to diet food and also keeps fasts. You can cook sprat soup in tomato sauce using following products: a can of canned food, water, potatoes, onions, herbs, salt, carrots, peppers. Put the water to boil. At this time, wash, peel potatoes and carrots. Cut them into pieces. Finely chop the onion. Throw all products into boiling water. Boil for about 15 minutes. Put in the canned food. A couple of minutes before turning off, put the greens in the pan. For a special piquant taste and sprat soup in tomato sauce season with chopped garlic. You can make the dish more rich and nutritious. To do this, onions and carrots should be fried in oil. Add the finished overcooking to the broth. Then cook according to the recipe.

Soup from Pearl Barley Recipe

The dish is prepared identically to the first. For it you need: canned food, pearl barley (you can use rice or millet), carrots, potatoes, onions, fresh herbs, parsley, pepper, salt. Rinse the cereal thoroughly. Boil it in water with salt. Wash the potatoes, peel, cut into cubes and add to the barley. Saute carrots, onions. Don't forget to clean and cut your food first. Add vegetables to broth. As soon as the potatoes are ready, you can fill the soup with sprats. Taste the dish. If necessary, salt, put black pepper and parsley. You can add greens to sprat soup in tomato sauce either some time before cooking, or when poured into portioned plates.

Canned Sprat Pickle Recipe

This cooking method will require you next set products: vegetable oil, pickles and brine, onions, potatoes, carrots, sour cream, celery and greens. Boil water in a saucepan. Wash potatoes, peel, cut into pieces. Throw in boiling water. Prepare the roast. To do this, grate the carrots, peel the onions. Together they need to be sautéed in oil. Add to potatoes. Cut pickled cucumbers into cubes. They can be immediately put in a pot with soup, or you can overcook them with onions and carrots. In another recipe, boil the cucumbers in a separate container and pour the broth into the soup. Choose the option that suits you best. Cook the dish until done. Then season the soup with herbs, pour into plates, add sour cream.

Soup with hunting sausages

This wonderful dish prepared from such products: potatoes, beans, onions, thyme, pepper, salt. Cut the sausage into rings. Remove the skin from the tomatoes and chop. Cut potatoes into cubes. Chop the onion into half rings. Boil water in a container. Put prepared foods in it, add beans, salt and pepper. Add thyme at the end of cooking. Remove soup from heat. Let him insist.

A simple and inexpensive lunch is sprat soup in tomato sauce. Very tasty and easy!

Sprat soup in tomato is very nutritious, it contains a lot of proteins and healthy fats. Children can eat such a dish in any quantities, if they are not allergic to tomatoes.

• Potatoes - 3 pcs.
• Carrot - 1 pc.
• Onion - 1 pc.
• Tomato - 1 pc.
• Rice - 100 gr.
• Sprat in tomato - 1 piece (200 gr.)
• Spices - to taste

First of all, prepare all the ingredients. If you don’t have a tomato on hand, you can do without it, but it definitely tastes better with it.

Put the water on the fire, let it heat up while you prepare the vegetables. If you have broth on hand, use it, it will taste richer.

First you need to peel and cut the potatoes, because they are cooked the longest. I cut it into small square pieces, but this is only a matter of your taste. Throw the potatoes into the water. It doesn't matter if she has time to boil or not. Once the water boils, reduce the heat to medium.

Prepare carrots. Now I recommend it on a coarse grater or cut into small pieces. In the first version, it will give more color. After that, heat a dry frying pan, pour a little vegetable oil into it and throw carrots into it. Saute it for a few minutes, add the tomato, cut into small pieces, and close the lid. You don't have to put out the fire. Wait until the tomato juices and the carrots turn golden and remove the pan from the heat.

Now, when it's 5-7 minutes since the start of cooking the potatoes, put the onion in the pan. You can cut it and sauté it with carrots, but I don't like it. boiled onion, therefore I throw it in the pillars, and at the end of cooking I take it out of the pan.

Throw the carrots into the pot with the potatoes and continue to simmer the soup, reducing the heat to low. After that, rinse the rice thoroughly until the water that you drain from it runs clear. Please note that if the rice is broken and inexpensive, then the water may not become clear at all. In this case, just rinse the rice 3-4 times. Put the rice in the pot with the potatoes and carrots.

Boil the soup until the potatoes are fully cooked for 1-2 minutes. Throw the sprat into the pan along with all the gravy, mix the soup thoroughly and cook for another 4-5 minutes. Only after that, try the soup for salt and seasonings, add salt to taste. The fact is that there are already seasonings in the canned sprat, it is salty. Therefore, throwing salt earlier, you can overdo it.

Let the soup stand for a few minutes and serve it on the table. Like any tomato first course, sprat soup is very hot and keeps the temperature for a long time. You can serve it with rye bread and fresh herbs. This dish is delicious to eat with cucumbers, fresh or salted.

Recipe 2: sprat soup in tomato sauce

• Canned fish 1 pc.
• Potatoes (young) 2 pcs.
• Onion 1 pc.
• Tomato 1 pc.
• Millet 2 tablespoons
• Greens to taste
• Spices to taste
• Salt to taste
• Sour cream to taste
• Vegetable oil 2 tbsp.

Pour oil into a heavy bottomed pan and fry the onion.

Add potatoes and fry for five minutes.

Now add the tomato and fry for five minutes.

Pour millet, mix, fry for a minute or two.

Pour in water and bring to a boil. Until salty. Boil soup until all ingredients are fully cooked.

Open a jar of sprats.

And when the soup is ready, pour out the contents of the jar. Bring to a boil and now add salt and your favorite seasonings.

I like this soup with sour cream and herbs. Ready!

Recipe 3: soup with tomato sprat and rice

• potato tubers - 3 pcs.,
• turnip - 1 pc.,
• carrot root - 1 pc.,
• rice (preferably round) - 0.5 tbsp.,
• water - 2 l.,
• fine salt, spices (pepper, bay leaf),
• greens for serving
• canned food (sprat in tomato sauce) - 1 can.

Peeled potatoes cut into small cubes.

We clean the onion and chop it finely. Chop the peeled carrots into medium pieces.

We put all the prepared ingredients at once into the pan, add the washed rice, salt and spices.

Pour in water and cook at moderate heat for about half an hour, until vegetables and rice are soft.
We open the canned food, if the fish are large, then lightly break them into pieces. Then we transfer the contents of the jar to the pan, and as soon as the water begins to boil again, reduce the heat to a minimum and cook the soup for another 5 minutes. It is important that the vegetables have time to soak in the aromas of canned fish.

When serving, sprinkle greens directly into the plate and add a little sour cream.

Recipe 4: Sprat Fish Soup with Vermicelli

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

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 are put on the fire to cook the soup.

Cut potatoes into small squares about 1cm x 1cm.

After that, the remaining vegetables are cut: carrots and onions. Onion cut into squares, and sliced ​​​​julienne carrots.

Heat up the pan. Then sunflower oil is poured into a hot frying pan. When it warms up to desired temperature, chopped vegetables are laid out 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 simmer the tomato paste for a long time. With a long heat treatment it will lose its pronounced red color.

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

After 15 minutes, check the readiness of the potatoes.

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

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

After that, 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 course will not look very attractive.

Then in already ready soup pre-cut greens are laid out.

The pan is covered with a lid for 15-20 minutes so that the soup is infused.

After this time, it is ready for use.

Recipe 5: Sprat vegetable soup in tomato

• Onion - 2 Pieces
• Carrot - 1 piece
• Potatoes - 4 Pieces
• Tomato juice - 2 cups
• Salt, sugar, spices - to taste
• Water - 2 Liters
• Sprat in tomato sauce - 1 Piece (1 bank)
• Vegetable oil - to taste

Peel potatoes and cut into small cubes. Place the potatoes in a saucepan and cover with water. Grandmother often poured boiling water at once. This speeded up the cooking process of the soup and, in her opinion, improved the taste of the potatoes in the finished dish.

Onion cut into small cubes.

Grate carrots.

Saute the onion in vegetable oil until lightly browned. Add carrots to it. Simmer everything together until the vegetables are soft. Reduce the heat immediately so that the vegetables do not burn when frying.

Pour the tomato juice into the pan, let it boil. Add herbs and spices to taste. Add some salt and sugar to take the acid out of the tomato. Boil 5-7 minutes, then turn off.

To the boiling potatoes, add the sprat in the tomato along with the liquid from the jar. Add our roast to the soup. Boil 5-7 minutes.

Boil the soup until done. Check it for salt, spices (do you have enough of everything). Turn off. Let stand a little. Pour into bowls and serve.

Recipe 6, step by step: how to cook sprat soup

• potatoes - 3 pcs.;
• carrots - 1 pc.;
• onion - 1 pc.;
• rice - 1 cup;
• sprat in tomato sauce - 1 can;
• water - 2 liters;
• bay leaf - 1 pc.;
• salt, pepper - to taste;
• greens - in a plate.

Bring the soup to a boil, boil for 5 minutes and turn it off.

Ready soup can be poured into bowls. To improve the taste, you can add directly to the plate raw adjika, which will add spice to the soup. Sprinkle with herbs.

Recipe 7: Fragrant Canned Sprat Soup

• Water - 3 l
• Onion - 170 g
• Carrots - 100 g
• Potato - 650 g
• Rice - 80 g
• Sprat in tomato sauce - 2 cans
• Salt - to taste
• Ground black pepper - to taste
• Bay leaf - 2 pcs.
• Ground allspice - to taste
• Dill - 6 sprigs
• Parsley - 6 sprigs
• Sunflower oil - 40 g

cut into in small pieces onions, grate carrots coarse grater. Pour water. Send to fire. Bring to a boil.

Boiled vegetable broth add chopped potatoes and washed rice. Boil until the ingredients are ready.

When potatoes and rice are ready, add sprats in tomato sauce. Stir. Season with spices. Bring to a boil. Boil for about five minutes over low heat.

Add chopped greens. Stir. Boil for about a minute and turn off. Sprat soup in tomato sauce is ready.

Recipe 8: Fish Soup with Tomatoes and Sprats

• Canned sprat in tomato - 1 pc.
• Onion - 80 g
• Potatoes - 3 pcs.
• Garlic - 3 cloves
• Carrots - 100 g
• Greens - 1/3 bunch
• Tomato - 2 pcs.
• Salt - to taste
• Vegetable oil - to taste
• Water - 1.5 l
• Rice - 3 tablespoons

Peel potatoes, cut into cubes.

Pour water into a saucepan. Put potatoes and rice. Cook over low heat until tender, about 20 minutes.

Wash and clean all vegetables. Dice tomatoes, garlic and onion. carrots and bell pepper cut into thin strips., http://vkys.info , http://povar.ru , http://rutxt.ru , http://www.iamcook.ru , http://pojrem.ru