Fish soup is a popular dish worldwide.
Each country has its own recipe for making such a soup.
In Russia, often cooked soup of oily fish and caviar.
It was called pickle or calia.
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 preparation
Canned sprat fish soup in tomato sauce is aromatic 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 damages. Indeed, the taste of your soup depends on the choice of canned food.
Sprat soup in tomato sauce is prepared with vegetables, various cereals and pasta.
First, peel the potatoes, cut them into small pieces and spread them in boiling water. Boil until soft. From carrots and onions make frying and transfer it to soup. Add cereal or vermicelli. About ten minutes before being ready, add the contents of canned food and mix.
Salt the soup at the end. Before that, they taste it, since canned food already contains salt and spices.
Sprat soup in tomato sauce can be prepared with different types of fish. Ready soup served with sour cream.
Recipe 1. Sprat soup in tomato sauce
Ingredients
sprats in tomato sauce - a can;
fresh greens - a bunch;
rice - 80 g;
Bay leaf;
carrot;
black pepper;
bulb;
ground black pepper;
bell pepper;
salt;
a tomato.
Cooking method
1. Pour thoroughly washed rice into a pot of boiling water and cook until half cooked, occasionally removing foam.
2. Peel, wash and finely chop the onion. Put it in a preheated pan with butter and fry until transparent.
3. Peel the carrots and cut into strips. Add carrots to the onion and fry for another three minutes.
4. Cut a stem with seeds from bell pepper. Cut in half and chop into thin strips. Add pepper to onions 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. In a pan with rice add potatoes, sliced into cubes, pepper and salt. Cook, stirring occasionally, for another quarter hour. Transfer the frying to the soup and add bay leaf and peppercorns. Add sprats in tomato soup to the soup, wait until the soup boils and turn off the heat. Pour the soup into plates and add to each chopped greens.
Recipe 2. Sprat soup in tomato sauce with vermicelli
Ingredients
unrefined vegetable oil;
carrot;
dried greens;
purified water - 700 ml;
three potatoes;
garlic;
spice;
vermicelli - 100 g;
sprats in tomato sauce - a can;
bulb.
Cooking method
1. Grind peeled and washed carrots on a fine grater.
2. Remove the peel from the onion and chop it with feathers.
3. Pour a little oil into the pan and heat it well. Put prepared vegetables in a pan and fry, stirring, until light brown.
4. Boil water in a pan. Peel and chop the potatoes with straws. Send it to boiling water. Once the water boils again, reduce the heat and cook the soup for five minutes.
5. Open the jar with sprats, put the contents on a plate and knead with a fork.
6. Send vegetable frying to the pan and boil the soup for a minute. Peel a few cloves of garlic and chop finely. Add greens to the pan. Salt and fill in vermicelli. Cook, from the moment of boiling, a minute. Now send garlic and sprat to the soup. Just a minute, boil and turn off the fire. Cover and infuse the soup for five minutes. Serve the soup by adding a spoonful of sour cream to the plate.
Recipe 3. Sprat soup in tomato sauce in a slow cooker
Ingredients
four potato tubers;
one and a half liters of drinking water;
80 g of rice;
half a bunch of greenery;
two cans of sprats in tomato;
three peas of allspice;
small onion;
Bay leaf;
little carrot;
salt;
50 ml of vegetable oil;
ground black pepper.
Cooking method
1. Chop the onion and carrot in small cubes. To send vegetables to the capacity of the multicooker, adding a little oil. Start the program "Frying" and fry vegetables for ten minutes, stirring with a spatula.
2. Peel and chop the potatoes. Rinse long-grain rice. Put the potatoes and rice to the fried vegetables. Add salt, bay leaf, allspice and ground pepper. Pour in all the drinking water. Close the lid of the unit and turn it into "Soup" mode. Cook for an hour.
3. 15 minutes before the beep, open the lid and add the sprat in the 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;
salt;
sprats in tomato sauce - two cans;
bay leaf and black pepper;
a tomato;
greens and garlic;
pickles - three pcs.;
capers;
bulb;
olives;
tomato paste - 30 ml;
black olives.
Cooking method
1. Rinse the salmon and put in a deep saucepan with water. Put it on fire and boil the fish over low heat for a quarter of an hour.
2. Wash, peel and chop all vegetables in small cubes. Finely chop pickles.
3. Fold the fish on a sieve. Strain the broth. Cool the salmon and separate the fillet from the bones.
4. Fry the onion in hot oil until light brown. Add pickles to it and simmer for a couple of minutes. Pour olives, olives and capers into a colander. Put finely chopped fresh tomatoes in a pan. Add tomato paste, mix and simmer until thickened. At the end, put in the pan the contents of the canned food and simmer for a couple of minutes.
5. Grind the garlic, olives, capers and olives.
6. Put the contents of the pan in a pan with strained broth and cook for about ten minutes. Now send fish fillet, olives, garlic, herbs, capers and olives to the broth. Boil another five 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 tomato - can;
salt;
three potato tubers;
greenery;
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. Grate peeled carrots.
5. Send potatoes to the pot with boiling water. Cook the vegetable until half cooked. Then put the cabbage and salt.
6. Onion and carrot fry 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 frying of vegetables to the soup. Cook for another 15 minutes. Then add the sprats in the tomato, salt and season with spices. Darken over low heat for another five minutes. Pour into plates. Put greens and sour cream in each.
Recipe 6. Sprat soup in tomato sauce with buckwheat
Ingredients
medium-sized carrots;
black pepper;
buckwheat - 70 g;
bulb;
fresh greens of dill;
potatoes - three pcs.;
sprat in tomato - jar.
Cooking method
1. Peel the potatoes, wash well and cut into slices.
2. Pour a liter of purified water into the pan. Put on intense fire.
3. Pour washed buckwheat into boiling water and twist the fire to a minimum. Cook for a quarter of an hour.
4. Wash the peeled carrots and chop into strips. Remove the peel from the onion and chop it into cubes.
5. Add vegetable frying, bay leaf and sprats in tomato sauce to the pan. Pot 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 barley
Ingredients
unrefined oil;
fresh herbs of parsley and dill;
bulb;
carrot;
ground pepper;
two bay leaves;
four potato tubers;
sprat in tomato - jar.
Cooking method
1. Rinse pearl barley, pour water and leave for ten minutes.
2. Put a pot of potable water on the fire and boil. Put boiling water in boiling water.
3. Next to the barley, send the peeled and sliced potatoes.
4. Finely grate the peeled carrots. Peel and dice the onion. Fry vegetables in hot oil, stirring constantly, until golden brown.
5. Sautéed vegetables to the pot and cook for five minutes. Then add the contents of the canned food. Season the soup with bay leaf, pepper and salt. Serve, putting in a plate, fresh herbs and sour cream.
Sprat soup in tomato sauce - tips and tricks
Before adding sprats to the soup, you can knead it with a fork. The sauce can be drained, or add the contents of canned food along with the sauce.
Sprat in tomato put in soup at the end of cooking.
Salt and add spices only after adding the sprat. Since canned food already has salt and spices.
Serve soup with fresh herbs and sour cream.
