How to cook sprat fish soup in tomato sauce according to a step by step recipe with a photo. Cooking sprat soup in tomato sauce

When there is not so much time to prepare a tasty and satisfying first course, 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. The standard set of vegetables usually includes: potatoes, onions, carrots and peppers. You can also add cabbage or beets. And with ripe tomatoes, the soup will turn out even richer and more aromatic. 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. Tomato sprat soup is served with fresh herbs, garlic, rye bread or 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 common 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 herbs for serving.

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 a 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 the dish is as easy and simple as in the 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 a fine grater, finely chop the onion. Warm up in a frying pan vegetable oil and fry onions and carrots in it. Add tomato paste to the vegetables 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.;
• A glass of 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 in 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 barley is fully cooked. 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 a separate pan. 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 is the main ingredient of the dish, so in order for the soup to be 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 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 is a popular first course in many countries of the world and each nation has its own history of this dish. In our country there are a huge number of various. With one of them I will share with you. This is a light soup made from canned sprats in tomato sauce.
Cooking such sprat soup in tomato sauce with noodles, see the recipe with a photo below, is much easier, and most importantly cheaper. After all, one can of fish can satisfy the whole family. Its preparation will not cause absolutely no difficulties. In addition, this soup is perfect for those who monitor their weight and figure. Since, in addition to being tasty and fragrant, it is also dietary, and therefore does not contain extra calories. But at the same time, such a soup is quite satisfying, so the feeling of hunger will not overtake you for a long time.
When buying canned food in the supermarket, always pay attention to appearance banks. Also look at the date of manufacture and the shelf life, which is usually 3 years. The outer surface of the tin should be free of sharp deformations, teeth and notches. Bottoms, seams and lid must be flat or concave.




Ingredients:

- canned sprat in tomato - 1 can,
- potatoes - 1-2 pcs.,
- spaghetti - 100 grams,
- onion - 1 pc.,
- bay leaf - 2 pcs.,
- allspice peas - 4 pcs.,
- salt - to taste,
- ground black pepper - to taste,
- dill - a small bunch.

Recipe with photo step by step:

Peel potatoes, wash and cut into cubes. Peel and wash the onion. Spaghetti break into equal parts 3-4, or if you wish, you can leave them whole.




In a 2 liter saucepan, put the potatoes, onions, bay leaf and peppercorns. Fill everything with water and send the pan to the stove. brew vegetable broth about 15 minutes.




Then put the spaghetti in the pot and continue to cook the soup until almost all the ingredients are ready.




In the meantime, open a can of canned food.






At the end of cooking, put the sprat in tomato and finely chopped dill into the pan. Also remove the boiled onion head from the soup, because. she has already given all her taste.




Season the soup to taste with salt, ground black pepper and boil it with all the products for about 5 minutes. After that, pour the soup with sprats into bowls and serve. I would like to draw your attention to the fact that it is worth salting the soup only after laying the canned sprat, since the canned food itself already contains salt. You can also cook

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

2018-02-24 Oleg Mikhailov

Grade
prescription

2026

Time
(min)

servings
(people)

In 100 grams of the finished dish

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 the appearance of the dish, 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 of ordinary 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 carrots - 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 put on medium heat, 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 heating to a small one, after about three minutes we add and mix the 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, adding a couple of tablespoons of potato broth to the pan, 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 such a soup are chopped green onions.

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

If the first soup seems watery to you and you would like a heartier dish, choose the 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 quickly cook hearty sprat soup 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 put ground pepper to taste, 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 canned tomato soups 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 as part of a spicy marinade for salting fish, and 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 the 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 friable 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. Put the 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 too much, but we will also cook this simple soup on 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 a ready-made mixture of 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 for no more than three minutes, then add the rest of the chopped vegetables.

After waiting for the full readiness of the products, put canned food into the soup, stir and salt, season with spices to taste. If you are confused by the taste, you can use the classic set of spices: black pepper, paprika, a pinch of turmeric and powdered nutmeg. 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.

Sprat soup in tomato sauce - ideal 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. Soup wins in taste when adding beets, cabbage, tomatoes, bell pepper 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 fully 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:

AT 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 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 your usual menu, prepare an easy-to-make fish soup with pickles. 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.

Prepare this original sprat soup in tomato for a 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 an independent dish or as a side dish. By adding them to the soup, you get a 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 wonderful, with a 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. Each 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.

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