Sprat soup - 6 simple and quick recipes

Prepared by: Marina Zolotseva

03/28/2016 Cooking time: 30 min

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Easy to prepare, budget-friendly and at the same time quite tasty, sprat fish soup in tomato sauce at home is an excellent alternative to traditional borscht or vegetable soups, for example.

Classic version

In the traditional version of preparing sprat soup in tomato sauce, it is a budget fish soup that does not require many rare or expensive ingredients. This dish is easy to prepare, and the broth turns out tasty and rich.

The recipe is designed for 4-5 servings; if desired, the quantity of ingredients can be increased several times:

Ingredient name	Quantity
Canned sprat in tomato	250 g
Potato	3-4 pcs.
Carrot	1 PC.
Salt	1 tsp.
Onion	1 large head.
Bay leaf	1 PC.
Rice	100-150 g.
Vegetable oil	1 tbsp. l.

Soup preparation time – 20-25 minutes:

First, the potatoes must be peeled and rinsed under cold water.
Peeled potatoes must be placed on a cutting board and cut into small cubes or strips, and then poured into a separate container for temporary storage.
Next, the onion should be peeled and chopped on a cutting board. You can take not one large onion, but several small ones.
Carrots should be peeled and rinsed under cold running water, then placed on a cutting board and cut into thin strips or grated on a coarse grater.
Pour vegetable oil onto the surface of the frying pan and heat over medium heat.
Pour the onions and carrots into a well-heated frying pan and fry for 3-4 minutes, stirring carefully.
When all the ingredients are prepared, you need to take a pan and fill it ¾ full with water. A deep aluminum or enamel pan with a volume of 4-5 liters is suitable for cooking.
The pan should be placed on the fire, the water in it should be brought to boiling temperature.
Boiling water should be salted and a bay leaf should be added, and the salt inside should be stirred with a spoon.
Pour the chopped potatoes into boiling water and reduce the heat to medium.
Potatoes should be boiled for 5-7 minutes, skimming off the white starchy foam that forms on the surface of the water.
Then you need to add rice to the pan, stir it thoroughly inside and cook with the potatoes under a closed lid for another 5-7 minutes. on low heat.
After the main vegetable ingredients are cooked, you need to open the can and add the sprat to the pan along with the tomato sauce.
After which all the contents must be thoroughly mixed and cooked for another 5 minutes. under a closed lid.
The prepared frying should be poured into the pan with the remaining ingredients, mixed thoroughly and cooked for 5-10 minutes.

The finished soup must be allowed to steep for 5-10 minutes, after which the dish can be poured into portioned plates.

Chowder made from canned food and processed cheese

Creamy and cheese soups are often prepared with fresh fish, but can this be done with canned fish? Yes! The dish turns out no less tasty, but you need to choose a quality product, as sometimes canned food is bitter. It doesn’t matter what type of fish it is - it could be saury, mackerel or sardine.

Ingredients

Soup with processed cheese and canned food turns out to be quite filling and fatty. Grocery list:

canned food - 1 can;
onion - 1 pc.;
carrots - 1 pc.;
potatoes - 3-4 pcs.;
processed cheese - 180 g;
sunflower oil - 40 ml;
salt and spices - to taste.

soup recipe does not contain cereals, but if desired, you can add a few spoons of rice, beans or pearl barley. However, in this case, the cooking time will increase, as will the calorie content.

Step by step recipe

Peel the potatoes, cut into small cubes and place in boiling salted water. Finely chop the carrots and onions, fry in vegetable oil until golden brown, and then add to the potatoes. Cook together for about 15 minutes. Drain some liquid from the canned fish, mash with a fork and add to the pan. Cook the canned soup for another 5-7 minutes, then add the processed cheese and mix well until completely dissolved. It is recommended to cut it into small cubes. Boil for 5 minutes, add salt, spices and remove from heat.

At the end, you can add chopped herbs and leave, covered, for 15 minutes. The first dish will become much more aromatic and tastier during this time, after which it can be eaten for lunch.

Find out the secret of delicious soup

Secret 1

Adding eggshells will create a clear broth. Before adding vegetables, it must be strained.

Secret 2

Over-salted soup can be easily saved with sugar. Place a piece of refined sugar on a spoon and lower it into the broth until the sugar begins to melt.

Secret 3

Boiled greens look ugly and have no value, so add parsley, dill or basil before serving.

Secret 4

For thickness, it is often recommended to use flour, but it should first be fried in a dry frying pan, otherwise lumps will form.

With barley in a slow cooker or pressure cooker

Sprat soup in tomato sauce, the recipe for which is presented below, can be prepared in a slow cooker.

Then the broth will be nourishing and rich.

The list of ingredients is for 4-5 servings:

Potatoes – 4-5 pcs.
Canned sprat in tomato sauce – 1 can 250 g.
Pearl barley – 100-150 g.
Medium sized carrots – 1 pc.
Onions – 1 pc.
Black peppercorns – 10 gr.
Bay leaf – 1 pc.
Ground black pepper – 1 tsp.
Parsley and dill – 100 g.
Sunflower oil – 50 g.

The soup preparation time is 1-1.5 hours, depending on the power of the multicooker:

First, pearl barley should be rinsed well under cold running water and poured into a separate container or deep plate.
Then you need to boil 2-3 liters of water to pour the soup.
You need to add 200-250 g of boiling water to the pearl barley and leave to soak for 10 minutes.
Potatoes need to be peeled and rinsed under cold water.
Peeled potatoes should be placed on a cutting board and cut into small cubes or strips, then poured into a separate container for temporary storage.
Next, the onion should be peeled and chopped on a cutting board. You can take not one large onion, but several small ones.
Carrots should be peeled and rinsed under cold running water, then placed on a cutting board and cut into thin strips or grated on a coarse grater.
Pour sunflower oil into the multicooker bowl, select the “Frying” mode in the menu and pour the onions and carrots into the pressure cooker.
Fry vegetables for 4-5 minutes, stirring occasionally.
After the onions and carrots are fried, you need to pour the chopped potatoes into the multicooker compartment and mix them thoroughly. In this case, the frying mode in the pressure cooker must be turned off.
Then you need to add pearl barley to the vegetables in the multicooker, scooping it out of the container with a spoon. For convenience, the water in which the cereal was softened can be carefully drained.
All ingredients inside the cooking unit should be stirred again.
Then the entire contents must be salted and peppered.
Previously prepared boiling water should be poured into the pressure cooker compartment, filling the ingredients to the 2.2-3.5 liter mark.
Then you need to add peppercorns and chopped bay leaves to the preparation.
Afterwards, you need to close the multicooker compartment and select the “Soup” mode in the menu item.
The ingredients must be left to cook for 1 hour.
After the main vegetable ingredients are cooked, you need to open the can and add the sprat along with the tomato sauce to the multicooker bowl.
Then the chopped bay leaf should be added to the resulting preparation, and the entire soup should be left to cook for another 5-10 minutes.
While the soup is cooking, parsley and dill should be thoroughly washed under cold running water. For better rinsing, place the greens in a pan with cold water and add 1 tbsp. l. vinegar and leave for 5-7 minutes.

Afterwards, the greens must be placed on a cutting board and chopped, and then added to the finished soup in the multicooker bowl.

With vermicelli

Sprat soup in tomato sauce, the recipe for which is presented below, can be prepared with vermicelli, pasta or noodles.

Sprat soup in tomato sauce, recipe with vermicelli.

Preparation next.

The list of ingredients is for 4-5 servings:

Canned sprat in tomato – 250 g.
Potatoes – 4-5 pcs.
Carrots – 1 pc.
Salt – 1 tsp.
Onions – 1 large head.
Bay leaf – 1 pc.
Vegetable oil – 1 tbsp. l.
Green onions, dill and parsley – 100 g.
Vermicelli or pasta – 200-250 g.
Ground black pepper and peppercorns – 20 g.

The soup preparation time is 25-30 minutes, depending on the type of pasta:

First, the potato tubers need to be peeled and washed under cold running water.
Peeled potatoes should be placed on a cutting board and cut into small cubes or strips, then poured into a separate container with water for temporary storage.
Next, the onion should be peeled and chopped on a cutting board. You can take not one large onion, but several small ones.
Carrots should be peeled and rinsed under cold running water, then placed on a cutting board and cut into thin strips or grated on a coarse grater.
Pour vegetable oil into the bottom of the frying pan and heat over medium heat.
Pour the onions and carrots into a well-heated frying pan and fry for 3-4 minutes, stirring carefully.
When all the ingredients are prepared, you need to take a pan and fill it ¾ full with water. A deep saucepan with a volume of 4-5 liters is suitable for cooking.
The pan should be put on fire and the water in it should be brought to boiling temperature.
Boiling water should be salted, and the salt inside should be stirred with a spoon.
Pour the chopped potatoes into boiling water and reduce the heat to medium.
Potatoes should be boiled for 5-7 minutes, skimming off the white starchy foam that forms on the surface of the water.
Then you need to add vermicelli to the pan, mix it thoroughly inside and cook with the potatoes under a closed lid for another 5-7 minutes. on low heat.
Then add ground black pepper, peppercorns and chopped bay leaf to the preparation.
After the main vegetable ingredients are cooked, you need to open the can and add the sprat to the pan along with the tomato sauce.
After which all the contents must be thoroughly mixed and cooked for another 3 minutes. under a closed lid.
The prepared frying should be poured into the pan with the remaining ingredients, mixed thoroughly and cooked for 2 minutes.
While the soup is cooking, parsley, green onions and dill should be thoroughly washed under cold running water. For better rinsing, place the greens in a pan with cold water and add 1 tbsp. l. vinegar and leave for 5-7 minutes.
Afterwards, the greens must be placed on a cutting board and chopped, and then added to the soup.

The finished soup must be allowed to steep for 5-10 minutes, after which the dish can be poured into portioned plates.

Soup “Sprat in tomato sauce with vermicelli”

Peel the carrots and rinse with tap water. Grind on a grater.
Remove the skins from the onion. Cut the pulp into strips.
Pour a little oil into the frying pan. Add chopped onions and carrots. Stir the ingredients until they fry evenly.
Place a pan of water on the fire and wait until it boils.
Peel the potatoes and chop (preferably into strips).
We return to the pan of boiling water. We put potatoes in it. Bring to a boil again. Set the fire to minimum. The future soup should simmer for 5 minutes.
Open a jar of canned fish. Place its contents on a plate. Mash the fish with a fork. You can leave a couple of whole pieces.
Place carrots and onions into the pan. They should simmer for 1 minute. During this time you need to have time to chop the garlic. Add dried herbs to the soup. Salt. Add vermicelli. We are waiting for the broth to boil. Let's take a minute. Now you can add canned food and crushed garlic. Turn off the fire. Cover the pan with a lid. The soup should sit for 5 minutes. Then you can pour it into plates and invite your family to have a meal. Your husband and kids will certainly ask for more.

With buckwheat

Sprat soup in tomato sauce, the recipe for which is presented below, can be prepared with buckwheat. This dish can also be combined with other cereals, prepared in a similar way.

The list of ingredients is for 4-5 servings:

Canned sprat in tomato – 250 g.
Young carrots – 1 pc.
Onions – 1 pc.
Potatoes – 3 pcs.
Buckwheat – 100-150 g.
Parsley and dill – 50 g.
Bay leaf – 1 pc.
Granulated pepper – 10 g.
Ketchup or tomato paste – 1 tbsp. l.
Soy sauce – 50 g.
Table salt - to taste.
Vegetable oil – 50 g.

The soup preparation time is 25-30 minutes:

At the beginning, the potato tubers need to be thoroughly washed and peeled.
Then the peeled potato tubers should be washed again, placed in a pan of water and held for 4-5 minutes. This will make the potatoes softer and easier to cut.
After the potatoes are prepared, each tuber should be placed on a cutting board and cut into medium-sized cubes. If you cut the potatoes finely, they will boil too much, and if they are large, then the potato pieces will be inconvenient to take with cutlery along with the rest of the ingredients in the soup.
The prepared potatoes should be poured into a separate pan until the remaining ingredients are prepared for cooking.
Next, the onions need to be peeled and chopped on a cutting board.
Then the onion chips should be placed in a separate container for temporary storage.
Fresh carrots should also be peeled and grated on a medium grater or chopped into strips.
Buckwheat needs to be sorted out, poured into a sieve and washed under running water.
Next you need to prepare the roasted vegetables. In the dietary version of preparing soup, carrots and onions should not be fried, but added raw to the broth and simply boiled.
The frying pan needs to be put on fire and vegetable oil poured into the bottom.
Place chopped onions and carrots in a well-heated frying pan and sauté for 4-5 minutes, stirring thoroughly.
As soon as the onions have crusted and the carrots have become soft, add tomato paste and soy sauce to the vegetables. All ingredients should be sautéed in the pan for another 4-5 minutes.
When the vegetables are prepared, you need to fill the cooking pot with water. For cooking, it is better to take a deep, aluminum or enameled pan with a volume of 4-5 liters.
Then put the pan on the fire and boil water in it.
Then pour the potatoes into boiling water and cook for 6-9 minutes, removing the layer of starchy foam from the surface. First you need to salt and pepper the water and add a bay leaf.
Buckwheat should be poured into the potatoes and cooked for another 7-10 minutes. You need to add peppercorns to the preparation and thoroughly stir the entire contents of the pan.
Then you need to open the can and pour the contents into the pan, then stir thoroughly.
You need to cook the soup for another 9-10 minutes until the buckwheat and potatoes are cooked.
While the soup is cooking, wash the parsley and dill. To rinse the greens better, immerse them in a pan of cold water, add 20 g of vinegar to it and leave for 5-7 minutes.
Next, the greens need to be placed on a cutting dock and chopped, and then poured into soup or into portioned plates.

Rassolnik

Rassolnik is a soup made with brine or pickled cucumber base. This dish can also be prepared with the addition of canned fish. Lightly salted cucumbers will emphasize the taste of canned saltiness of fish fillets.

The list of ingredients is for 4-5 servings:

Canned sprat in tomato – 250 g.
New potatoes – 2 pcs.
Rice – 200 g.
Olive oil – 1 tbsp. l.
Onions – 1 pc.
Carrots – 1 pc.
Pickled cucumbers – 2-3 pcs.
Salt and pepper to taste.
Parsley and dill – 100 g.

The soup preparation time is 25-30 minutes:

To begin with, pickled cucumbers should be chopped on a cutting board or grated on a fine grater.
Then you need to pour 250-350 g of water into an aluminum or enamel pan and place the chopped cucumbers inside it.
Place the pan on the fire and boil water in it. After boiling, the cucumbers should be cooked for another 2-3 minutes.
Next, the washed and peeled carrots need to be grated on a medium grater.
The onion head needs to be peeled and chopped.
Then you need to take a frying pan and put it on fire.
The bottom of the heated frying pan needs to be coated with vegetable oil.
Place onions and carrots in the frying pan. Vegetables need to be sautéed for 4-5 minutes.
Afterwards you need to peel the potato tubers, wash and chop them in a convenient way. It is best to cut the potatoes not too finely, but not too large either.
Then the cooking pot needs to be filled with water.
The pan should be put on fire and the water in it should be boiled.
Add potatoes and rice to boiling water. The ingredients should be cooked for 5-7 minutes.
As soon as the potatoes and rice are softened and almost cooked, add the canned sprat in tomato to the pan and mix thoroughly with the ingredients.
Next, add the frying from the frying pan and pickled cucumbers along with the water in which they were boiled to the workpiece. The entire contents of the pan must be salt and pepper.
The ingredients inside the pan must be thoroughly mixed and cooked for another 6-7 minutes. until fully prepared.
Parsley and dill must be thoroughly washed under cold running water and chopped.

Before serving the soup, you should pour chopped herbs into it.

Summer tomato soup with fish

A light soup that will give you a summer mood. It is characterized by sourness and cheesy taste.

Ingredients:

Tomato – 5 pcs
Onion - 1 pc.
Water - 1 l
Fish – 400 g
Cheese - 150 g
Salt pepper

Preparation:

The cooking process is simple and straightforward. First you need to fry the onions and tomatoes.

Pour water over the fish and put on fire. After cooking, pour out the roast and add grated cheese. Season, you can add your favorite herbs.

With millet

Sprat soup in tomato sauce is easily digestible and perfectly complemented with millet according to the recipe described below.

The list of components is presented taking into account the consumption for 4-5 servings:

Canned sprat in tomato – 250 g.
Onions – 1 pc.
Carrots – 1 pc.
Vegetable oil – 50 g.
Millet – 150-250 g.
Salt and pepper to taste.
Potatoes – 2 pcs.

The soup preparation time is 19-20 minutes:

First you need to prepare the vegetables. The potatoes need to be washed and peeled. Onions and carrots should also be thoroughly washed and peeled.
Read also: Classic lamb lagman
Then you need to place the carrots and onions in the bowl of a food processor and chop them all together. When chopping carrots, you should use a grater attachment.
Then you need to cover the bottom of the cooking pan with vegetable oil.
Then the pan should be heated over a fire and pour onions and carrots onto a well-heated bottom.
Vegetables should be sautéed for 4-5 minutes, stirring thoroughly.
Then the millet should be poured into a bowl or wide plate and rinsed thoroughly under cold running water. While washing, millet should be stirred with a spoon or hand. Used water must be carefully drained and fresh water added to the container.
Next, the peeled potatoes must be cut into medium cubes.
After the onions and carrots are fried, you need to add heated boiled water to the pan for faster cooking. The cooking pot must be filled 2/3 with water.
Then add chopped potatoes and millet to the fried vegetables.
You need to open the can of sprat in tomato and pour all the contents into the pan with the other ingredients.
The broth should be salted and peppered, and cooked over low heat for 9-10 minutes, stirring occasionally.

With beans

Legumes go great with canned fish and can be a good addition to the base of a soup.

The list of components is presented taking into account the consumption for 4-5 servings:

Canned sprat in tomato – 200-250 g.
Fresh or canned beans – 100-150 g.
Salt and pepper to taste.
Potatoes – 3-4 pcs.
Onion – 1 head.
Carrots – 1 pc.
Vegetable oil – 1 tbsp. l.

Cooking time 30-40 minutes. depending on the type of bean:

To prepare this soup, first prepare the beans. There is no need to prepare canned beans. It can be immediately added to the broth during the cooking stage, but with fresh beans the taste of the dish will be richer, and the grains will better convey their beneficial properties.
If you use fresh beans, then before cooking they must be poured into a small container with cold water and soaked for 2-3 hours. This will allow the beans to boil better.
Then for cooking you need to take a deep enamel pan, fill it ¾ full with water and bring to a boil over medium heat.
Pour the beans into boiling water and cook them over low heat under a closed pan lid. The beans should be salted first.
Beans must be cooked for a long time, depending on the variety - 20-30 minutes.
While the beans are cooking, you can prepare the remaining ingredients. Potatoes should be peeled and washed under cold running water.
Peeled potatoes should be placed on a cutting board, carefully cut into cubes or cubes and poured into a separate container.
Onions should be peeled and finely chopped on a cutting board.
Carrots should also be peeled, washed and grated on a coarse grater.
Then add chopped potatoes to the broth with beans and continue cooking with the lid closed.
Next, you need to heat a frying pan over a fire and cover the bottom with a thin layer of sunflower oil.
Pour onions and carrots onto the surface of the frying pan and fry over medium heat for 3-4 minutes, stirring gently.
Then pour the sprat in tomato sauce from a can into the pan with beans and potatoes.
Then add salt and pepper to the broth.
Next, add the frying mixture to the ingredients in the pan and cook the entire mixture for another 4-5 minutes, stirring thoroughly.

The finished soup should be allowed to brew so that there is an exchange of taste between the ingredients, after which it can be poured into portioned plates with the addition of chopped herbs if desired.

Useful tips

The cooking technology has a number of features:

In canned sprat, as a rule, there will still be some juice left. To also add it to a dish, you need to scoop out some hot water from the pan with a spoon, pour it into a tin can, dissolve the contents, and then pour it back into the soup.
For the diet version of the soup, onions and carrots should be added fresh to boiling water rather than fried.
When preparing soup, onions and carrots can be added to the rest of the ingredients at the very end. Then you can fry them while cooking canned potatoes with the remaining ingredients.
To save time and not use a frying pan, chopped carrots and onions can be sautéed at the bottom of the pan, in which the soup will then be cooked.

Hearty sprat soup in tomato sauce according to the recipes presented above is an excellent first course option that can be prepared without much time and effort.

Important information

We will tell you how to cook soup from canned food (“Sprat in tomato sauce”) a little later. For now, let's discuss an important point. It's about choosing the right canned food. If it is a low-quality product, then digestive problems cannot be avoided.

Let's go to the store. We pick up a jar of suitable canned food. It should say “Sprat in tomato sauce.” If there are no dents or traces of rust on the can, then there is no need to worry about its contents. Have you noticed that the lid is bulging? This is a clear sign that the canned food is expired. Be sure to read the ingredients listed on the package. It should not contain starch.