Step by step recipe for cooking sprat fish soup in tomato sauce. Sprat fish soup in tomato sauce: recipe

Many people refer to soups based on fish broth as fish soup. But this is not quite the right opinion, because there are a lot of varieties of the first fish dishes. One of the variations is sprat soup in tomato sauce.

This first course has an incredible taste and piquancy, even though very simple and relatively inexpensive ingredients are used for its preparation.

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

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

Taste Info Hot soups / Vermicelli soup

Ingredients

• 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 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 cook sprat soup in tomato sauce

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

After that, 2.5-3 liters of water 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. Onions are cut into squares, and carrots are cut into julienne.

Heat up the pan. Then sunflower oil is poured into a hot frying pan. When it warms up to the 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 prolonged 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, pre-cut greens are laid out in the already prepared soup.

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

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After this time, it is ready for use.

Adviсe:

• You can cook sprat soup in tomato without adding tomato paste, since it is already contained in canned food.
• You can replace the tomato paste with fresh tomatoes. Blanch the tomatoes and peel them off. Then they are cut into small cubes and added to the frying.
• To spice up the first course, you can add a little ground ginger, dried garlic or Provence herbs.
• After cooking, it is advisable to remove the bay leaf from the pan. If this is not done, then the dish may be bitter.
• Instead of vermicelli, 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 cook garlic croutons.
• If you want to make the soup taste extraordinary, then you can add pickles or beets to it. To taste, such a dish will be very reminiscent of pickle.
• The main ingredient of this dish is sprat. Therefore, its choice in the store should be given special attention. Do not purchase a product with dents or rust. For cooking, only canned food without damage is used. External damage may indicate the expiration of the product, which is very easy to poison.
• When preparing this dish, special attention should be paid to the addition of salt. Canned food already contains salt in its composition, so you should not add too much of it.

Sprat soup in tomato sauce belongs to the category of lenten dishes. It is easy to cook it, and all the necessary products will always be at hand. In addition, this dish is quite economical. As you can see, some advantages! Shall we try?

Soup with sprats in tomato sauce: a traditional recipe

It will take you no longer than forty minutes to prepare such a first dish. And in the end you get a delicious and incredibly fragrant fish soup.

Compound:

• onions - 2 pcs.;
• carrot;
• potatoes - 3-4 pcs.;
• 2 tbsp. tomato juice;
• 2 liters of filtered water;
• 1 b. sprats in tomato;
• salt;
• ½ tsp granulated sugar;
• a blend of spices.

Cooking:

Budget, but very tasty first course

Thinking about making soup for lunch? Sprat in tomato sauce with noodles and potatoes is the perfect choice for preparing a hearty first course in a hurry.

Advice! If desired, you can pre-sauté the onion in vegetable oil.

Compound:

• 1 b. sprats in tomato sauce;
• 2 pcs. potatoes;
• 50 g pasta;
• salt;
• ground pepper;
• 2 leaves of laurel;
• a blend of spices.

Cooking:

Corn grits make the soup more rich and satisfying. And the aroma of such a dish will gather your loved ones at the dinner table in an instant.

On a note! Soup according to this recipe can be cooked not only with corn grits, but also with buckwheat, as well as with rice.

Compound:

• 200 g sprat in tomato;
• 0.3 kg of potatoes;
• ½ st. corn grits;
• carrot;
• salt;
• refined vegetable oil.

Cooking:

Minimum cost - maximum gastronomic pleasure!

It is under this motto that you can cook sprat soup in tomato with rice. This rich and fragrant first course will surely please your household.

Compound:

• 1 b. sprats in tomato;
• 3 art. l. rice cereal;
• carrot;
• Bulgarian pepper;
• potatoes - 2-3 pcs.;
• 1 tomato;
• salt;
• laurel leaves;
• freshly ground pepper and peas;
• 2-3 leaves of laurel;
• refined vegetable oil;
• greenery.

Cooking:

Unusual borscht with sprat

Lenten borsch, boiled with sprat, turns out to be unusual and memorable in taste. Any gourmet will appreciate this dish.

Compound:

• 1 b. sprats in tomato sauce;
• potatoes - 3-4 pcs.;
• 150 g white cabbage;
• carrot;
• 2 tbsp. l. tomato paste;
• 2-3 leaves of laurel;
• salt;
• a mixture of peppers;
• 2 liters of filtered water;
• greenery;
• 2 tbsp. l. refined vegetable oils.

Cooking:

1. Wash and clean vegetables well.
2. Thinly chop the cabbage, cut the onion and potatoes into cubes, and chop the carrots on a grater.
3. Boil water in a saucepan and add potatoes.
4. Cook for ten minutes, then put the cabbage into the pan.
5. Add laurel leaves, a mixture of peppers, and salt to the borscht.
6. In the meantime, we sauté carrots with onions in vegetable oil.
7. Then we introduce tomato paste to the vegetables, stir and simmer for a couple of minutes at a small burner level.
8. When the potatoes and cabbage are ready, put the browned vegetables and sprats into the pan.
9. Cook the dish for 5-6 minutes.
10. We insist borscht for 10-15 minutes and serve to the table, sprinkled with chopped herbs.

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', such a dish was created from oily fish and caviar. Today, eminent chefs create a delicious and healthy sprat soup in tomato sauce. If you add seafood, such as lobsters, squids, to it, you can get a very tasty dish that even picky gourmets can appreciate.

Not every housewife cooks canned soup in tomato sauce. Many did not try to create such a culinary delight for the reason that they did not know how tasty and easy the dish was to prepare. Soup can be prepared using the simplest food. The main tips to use when preparing a hot dish:

1. Choosing a jar of sprats in tomato sauce should be done with special care. It must be intact and not have dents on its surface. The taste of the cooked food will depend on the quality of this ingredient.
2. As additional food can be: vegetables, cereals and pasta.
3. The contents of canned food should be put into the soup 10 minutes before the dish is completely cooked.
4. Salt and pepper food should be done only after the last step is completed, because the canned food may already contain a sufficient amount of salt.
5. It is recommended to serve food to the table with sour cream.

Canned soup in tomato sauce is not very difficult to prepare, and it is made from the most common foods. The key product is the sprat, which may not be in the refrigerator. When buying fish on store shelves, preference should be given to fresher canned food. It is also recommended to look at the composition of canned sprats. 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 it includes.

Experienced chefs know dozens of recipes for such a dish. Each of them has its own zest, making the chef's creation a real culinary masterpiece. Even inexperienced housewives can cook delicious food with sprat in tomato at home. The presence of special skills in the preparation of this food, according to the recipe, is not required.

How to cook sprat soup in tomato sauce with vermicelli

Soup with sprats in tomato sauce, a recipe for cooking a dish with vermicelli. 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:

1. Hot food is cooked for about half an hour. Initially, it is necessary to peel and cut the potatoes into cubes, send them to the water to cook, when it is almost ready, you can send the vermicelli to the water.
2. We clean the onion from the husk, finely chop, fry until golden brown, send to the soup.
3. The sprat is the last product to go into the water.
4. Salt the dish, pepper, add greens, put on the table hot.

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Canned fish soup with millet

Sprat soup in tomato sauce calorie content, which is suitable even for those who are on a diet, is prepared with rice and millet. These are very low calorie foods. These components, already pre-boiled in another pan, should be lowered into the water. The cooking time for the soup is half an hour. It is better to take canned sprats for homemade dishes or give preference to one that is made by a well-known manufacturer with an excellent reputation.

Ingredients required to create a 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 part of a glass;
• 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:

1. We peel the potatoes, cut the tubers into square pieces, send them to boiling water, cook for 20 minutes.
2. We prepare dressing for carrot and onion soup: fry vegetables in olive oil, send the workpiece to boiling water.
3. After 20 minutes, lay the sprat in tomato sauce, then pour millet with rice, you can give preference to one of the proposed cereals.
4. Bring the soup to a boil, add bay leaf, salt and pepper, cook for a few more minutes.
5. At the end, we lower the garlic, parsley and basil; it is recommended to serve the dish with sour cream at the table.

Soup with canned fish, potatoes

Sprat in tomato sauce, at home very often cooked with potatoes. On the one hand, such a dish turns out to be dietary, and on the other hand, it is very useful for the human body. It takes about 40 minutes to cook food.

Required main ingredients:

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

How to cook:

1. We clean the potato tubers from the peel, cut into medium-sized cubes, fill with water, put on the fire to boil.
2. At this time, cut the onion into small pieces, grate the carrots on a coarse grater, fry until a golden hue appears, pour the tomato juice, bring the contents of the pan to a boil.
3. Pour salt and sugar into the dish, cook for about 5 more minutes.
4. To the boiling potatoes, add canned food with sprats in tomato, transfer the frying to boiling water, cook for another 7 minutes.
5. Before eating, it is recommended to cool the cooked dish a little, you can also add sour cream to it to get a richer taste.

Canned sprat soup in tomato sauce, pea

Soup with sprat in tomato and peas is a rather unusual dish; various kinds of smoked meats are often added to it. To prepare a gourmet 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:

1. Boil water for soup, dip peas in boiling water, cook until half cooked.
2. Fry finely grated carrots and chopped onions in oil, add the preparation to the peas, let the soup boil.
3. • onion -1 head;
   • small fish in tomato sauce -1 can;
   • 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 from the skin, cut into small pieces.
   2. We clean the onion, finely chop.
   3. We send potatoes and onions to the multicooker bowl filled with water, set the “steam cooking” mode, cook for 40 minutes.
   4. We sort out millet from garbage, rinse thoroughly with water, 20 minutes before cooking, cereals can be sent to the slow cooker.
   5. 10 minutes before the end of cooking, put the fish together with the sauce, lower the bay leaf.
   6. Pour the food on plates, decorate with finely chopped greens.

   Conclusion

   Inexperienced chefs who dream of preparing a gourmet dish quickly, without economic costs, can turn their attention to sprat soup in tomato sauce. Such food will be appreciated by both ordinary admirers of delicious food and real gourmets. Absolutely everyone can be surprised by the presented dish. There is a wide variety of soup options. Fans of these food products will be able to find among the presented recipes the most suitable for their family and loved ones.

   You can surprise others with unusual cuisine even when a person has absolutely no time and money to prepare a complex culinary delight.

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 cooked from oily fish and caviar.

It was called pickle or kalya.

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

Sprat soup in tomato sauce - the basic principles of cooking

Fish soup made from canned sprats in tomato sauce turns out fragrant and tasty. In addition, this soup is prepared from simple products that any housewife has. The cooking process does not require much effort and time.

When choosing a sprat in a tomato, pay attention 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 cooked with vegetables, various cereals and pasta.

First, peel the potatoes, cut them into small pieces and put them in boiling water. Cook until soft. Carrots and onions are fried and put into 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 that, they taste it, as the canned food already contains salt and spices.

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

Recipe 1. Sprat soup in tomato sauce

Ingredients

fresh greens - a bunch;

rice - 80 g;

Bay leaf;

carrot;

black peppercorns;

bulb;

ground black pepper;

bell pepper;

Cooking method

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

2. Peel, wash and finely chop the onion. Put it in a preheated pan with oil and fry until translucent.

3. Peel the carrots and cut into strips. Add carrots to 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 pepper to the onion with carrots and fry for the same amount of time.

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

6. Add diced potatoes to the rice pot, season with salt and pepper. Cook, stirring occasionally, for another quarter of an hour. Transfer the roast to the soup and add the bay leaf and peppercorns. Add sprats in tomato to the soup, wait until the soup boils and turn off the heat. Pour the soup into bowls and add to each chopped herb.

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 - a jar;

bulb.

Cooking method

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

2. Remove the husk from the bulb and chop it with feathers.

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

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

5. Open a jar of sprats, put the contents on a plate and mash with a fork.

6. Send vegetable fry to the pan and boil the soup for a minute. Peel and finely chop a few cloves of garlic. Add greens to the pot. Salt and sprinkle with vermicelli. Cook, from the moment of boiling, a minute. Now send garlic and sprats to the soup. Boil for just a minute and turn off the fire. Cover with a lid and leave the soup for five minutes. Serve the soup with a dollop of sour cream.

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

Ingredients

four potato tubers;

one and a half liters of drinking water;

half a bunch of greens;

two cans of sprats in a tomato;

three peas of allspice;

small bulb;

Bay leaf;

small carrot;

50 ml of vegetable oil;

ground black pepper.

Cooking method

1. Chop the onion and carrot into small cubes. Send vegetables to 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. Rinse long grain rice. Add potatoes and rice to fried vegetables. Add salt, bay leaf, allspice and ground pepper. Fill everything with 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 sprats in tomato to the soup. Mix. At the end, add finely chopped greens to the soup, close the lid and leave the soup for 10 minutes in the “Heating” 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;

pickled cucumbers - three pcs.;

bulb;

tomato paste - 30 ml;

Cooking method

1. Rinse the salmon and put it 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 all vegetables, peel and chop into small cubes. Finely chop pickled cucumbers.

3. Throw 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 pickled cucumbers to it and simmer for a couple more minutes. Drain the olives, olives and capers in a colander. Put finely chopped fresh tomatoes into the pan. 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. Grind garlic, olives, capers and olives.

6. Put the contents of the pan into a saucepan with strained broth and cook for ten minutes. Now send fish fillets, olives, garlic, greens, capers and olives to the broth. Boil five more minutes. Season the soup with salt and spices. Turn off the heat and leave the soup to infuse for ten minutes. Serve with lemon and sour cream.

Recipe 5. Sprat soup in tomato sauce with cabbage

Ingredients

sprat in a tomato - a jar;

three potato tubers;

onion head;

fresh herbs - 300 g;

carrot;

drinking water - two liters.

Cooking method

1. Put a pot of water on the fire. Finely chop the cabbage.

2. Cut the peeled potatoes into slices.

3. Peel and finely chop the onion.

4. Coarsely grate the peeled carrot.

5. Send potatoes to a pot of boiling water. Cook vegetables until half cooked. Then lay out the cabbage and salt.

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

7. Five minutes later, after you have laid the cabbage, add the roasted vegetables to the soup. Cook for another 15 minutes. Then add the sprat in the tomato, salt and season with spices. Simmer over low heat for another five minutes. Pour into bowls. Put 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 a tomato - a bank.

Cooking method

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

2. Pour a liter of purified water into the pan. Put on intense fire.

3. Pour washed buckwheat into boiling water and turn the fire to a minimum. Cook for a quarter of an hour.

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

5. Add fried vegetables, bay leaf and sprat in tomato sauce to the pan. Darken the soup for five minutes, turn off the heat, cover and leave to infuse for a quarter of an hour.

Recipe 7. Sprat soup in tomato sauce with pearl barley

Ingredients

unrefined oil;

fresh parsley and dill;

bulb;

carrot;

ground pepper;

two bay leaves;

four potato tubers;

sprat in a tomato - a bank.

Cooking method

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

2. Put a pot of drinking water on the fire and boil. Put barley in boiling water.

3. Following the barley, send peeled and sliced ​​​​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. Send the fried vegetables to the pan and cook for five minutes. Then add the contents of the can. Season the soup with bay leaves, pepper and salt. Serve, putting in a plate, fresh herbs and sour cream.

Before adding the sprat to the soup, you can mash it with a fork. The sauce can be drained, or the contents of canned food can be added along with the sauce.

Put the sprat in tomato in 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.

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

Cooking time - 30 minutes.

The number of servings is 7.

Ingredients

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

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

How to cook sprat soup in tomato sauce

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

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

1. Onions should be peeled and finely chopped. Send the sliced ​​\u200b\u200bto a preheated pan with a small amount of odorless vegetable oil. Fry onion slices until golden brown.

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

1. Add fried onion to broth. Boil 3 minutes.

1. Pour vermicelli into soup. Put a bay leaf in the stew.

On a note! Don't forget to stir the soup right away. Otherwise, the vermicelli will stick together into one big lump.

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

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

Note! At this stage, you can adjust the taste of the soup with other seasonings. Ground black pepper, oregano, basil, cumin will definitely not spoil the first dish.

It remains to wait again for boiling - and that's it, you can turn off the fire. Cover the saucepan with a delicious soup lid. To make the taste of the stew more intense and bright, you should insist it for at least a quarter of an hour. You can serve a delicious soup with sprats in tomato sauce in a large tureen or pour it in portions on plates. Top the brew can be sprinkled with fresh herbs. As an appetizing addition, croutons and a little sour cream are suitable here.