Sprat soup in tomato sauce. Sprat soup in tomato sauce is a budget option for a delicious lunch. Proven recipes for sprat soup in tomato sauce

To category Lenten dishes refers to sprat soup in tomato sauce. It’s not difficult to cook, that’s all necessary products will always be at hand. In addition, this dish is quite economical. As you can see, there are only advantages! Shall we try?

Soup with sprat in tomato sauce: traditional recipe

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

Compound:

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

Preparation:

Budget but very tasty first course

Thinking of making soup for lunch? Sprat in tomato sauce with vermicelli and potatoes – 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. sprat in tomato sauce;
2 pcs. potatoes;
50 g pasta;
salt;
ground pepper;
2 laurel leaves;
blend of spices.

Preparation:

Corn grits make the soup richer and more satisfying. And the aroma of such a dish will instantly gather your loved ones at the dinner table.

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 tbsp. corn grits;
carrot;
salt;
refined vegetable oil.

Preparation:

Minimum costs – maximum gastronomic pleasure!

It is under this motto that you can prepare sprat soup in tomato with rice. It's rich and fragrant first Your family will definitely like the dish.

Compound:

1 b. sprat in tomato;
3 tbsp. l. rice cereal;
carrot;
bell pepper;
potatoes – 2-3 pcs.;
1 tomato;
salt;
laurel leaves;
freshly ground pepper and peas;
2-3 laurel leaves;
refined vegetable oil;
greenery.

Preparation:

Unusual borscht with sprat

Lenten borscht cooked with sprat produces an unusual and memorable taste. Any gourmet will appreciate this dish.

Compound:

1 b. sprat in tomato sauce;
potatoes – 3-4 pcs.;
150 g white cabbage;
carrot;
2 tbsp. l. tomato paste;
2-3 laurel leaves;
salt;
pepper mixture;
2 liters of filtered water;
greenery;
2 tbsp. l. refined vegetable oil.

Preparation:

Wash and peel the vegetables well.
We chop the cabbage thinly, cut the onions and potatoes into cubes, and chop the carrots on a grater.
Boil water in a saucepan and add potatoes.
Cook for ten minutes, then put the cabbage in the pan.
Add laurel leaves, a mixture of peppers, and salt to the borscht.
Meanwhile, sauté in oil vegetable carrots with a bow.
Then add tomato paste to the vegetables, stir and simmer for a couple of minutes on a low burner.
When the potatoes and cabbage are ready, put the sautéed vegetables and sprat into the pan.
Cook the dish for 5-6 minutes.
Let the borscht steep for 10-15 minutes and serve, sprinkled with chopped herbs.

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

2018-02-24 Oleg Mikhailov

Grade
recipe

2026

Time
(min)

Portions
(persons)

In 100 grams of the finished dish

2 gr.

3 gr.

Carbohydrates

2 gr.

44 kcal.

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

The most delicious and lightest of all the soups offered. Canned food for it must be chosen especially carefully. The fish may not be whole, this only affects appearance dishes, but the sauce must be thick, with high content tomato If, when selecting canned food, you get sprat in tomato with vegetables, without hesitation, take it. When preparing soup, take one jar of regular canned food and the second with roasted vegetables and you will have a finger-licking dish!

Ingredients:

fried sprat in tomato - two jars;
seven potatoes;
a third of a pack of Farmer's butter;
large onion;
a mixture of aromatic, mild peppers;
black peppercorns - 7 pcs.;
salt, two large bay leaves;
big sweet carrots- one thing.

Step by step recipe sprat soup in tomato sauce

Using a sharp knife, peel all the vegetables selected for the soup, then rinse them and shake off the moisture. First, cut the potatoes, put them in a three-liter saucepan, fill with water, leaving a little space for other products. Place on medium heat and cover, leaving a small gap under the lid for steam to escape.

Finely chop the onion and three carrots for sautéing. Heat the frying pan slightly, slowly melt half the butter and sauté the onion in it. Set the heat to low, after about three minutes add and stir carrot chips. Heat, stirring occasionally, until the color of the onion is almost equal to the color of the carrot.

During this time, the potatoes will cook to the desired degree. Place the frying in the pan, and add a couple of spoons to the pan potato broth, collect and add all the drops of oil and vegetable juice to the soup.

At this stage, add salt to the soup, omit the peppercorns, wait a couple of minutes, and lay out the canned food from both cans. Sprinkle with ground pepper and add the remaining oil.

Cook for about five minutes, taste, and if necessary, pepper and add salt. We insist for a short time, when serving best greens for this soup - chopped green onions.

Option 2: Quick recipe for sprat noodle soup in tomato sauce

If the first soup seems watery to you and you would like a heartier dish, choose next recipe. Among sprat soups in tomato sauce, it is one of the fastest, despite the addition of vermicelli.

Ingredients:

one jar of canned food “Kilka in tomato”;
one hundred grams of quality spaghetti;
two medium potatoes;
large salad onion (white, juicy);
bay leaf;
allspice - 3-4 peas;
a small bunch of tender dill;
salt and three pinches of black pepper.

How to quickly prepare hearty sprat soup in tomato sauce

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

Place the vegetables in a saucepan with a volume of no more than two liters, season with spices and fill to the top with water. Place on moderate heat and continue to cook at low simmer for a quarter of an hour.

Break the spaghetti into the soup, mix it, cook for another five minutes, and open the canned food. Remove the onion from the pan and add the sprat, mix and taste. Salt and add to taste ground pepper, cook briefly, not allowing the pasta to soften. Sprinkle with chopped dill and mix, immediately pour portions into plates.

Option 3: Delicious sprat soup in tomato sauce with rice in a slow cooker

All soups from canned tomatoes the slow cooker needs a little extra. To ensure that the dish has a full, rich aroma, be sure to add a small pinch of powdered coriander, cumin and nutmeg. These spices are used in spicy marinade for salting fish, the soup with their addition will be much tastier.

Ingredients:

two jars canned sprat in tomato;
four medium potato tubers;
three tablespoons of coarse rice cereal;
small carrot;
two tablespoons of sunflower oil;
small onion;
table salt, allspice and ground pepper, one Bay leaf;
a small bunch of greenery.

How to cook

The products are designed for one and a half liters of water, heat it in a kettle while you start preparing the vegetables. Everything needs to be cleaned, rinsed and cut. We dissolve the potatoes into small cubes, grate the carrots coarsely, and cut the onion into quarters of rings.

Select the frying mode on the panel, set the timer to ten minutes. Immediately pour the oil and put the onion in it, after a minute add grated carrots. Stir the vegetables a couple of times while frying.

Wash the rice by changing the water three times. Place in a bowl with fried vegetables along with potatoes, add salt and add all the seasonings at once. Add water so that the level does not reach the two-liter mark.

Having activated the soup cooking mode, we launch the program for execution. We lower the lid.

Open the multicooker after 45 minutes, add and mix the canned food with the soup. Check the potatoes and rice for doneness and bring them to readiness if required. Season the soup with herbs five minutes before turning off.

Option 4: Hearty barley sprat soup in tomato sauce

The easiest way is not to cook pearl barley on purpose, but to steam it ahead of time in a thermos. The technology is extremely simple - we sort out the grains and wash them. You can soak it in water for a couple of hours or immediately put it in a thermos. Pour boiling water over it, remembering that the cereal will swell significantly. For everything to work out, fill the flask with cereal no more than a third, pour water, not reaching three fingers from the top. Leave the pearl 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 crumbly pearl barley- 180 grams;
two cans of canned sprat in tomato;
two potatoes;
large, fully ripe tomato;
two cloves of garlic;
mild, spicy spices;
vegetable oil - two tablespoons;
salad onion, white.

Step by step recipe

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

Warm up the oil by starting the baking or frying program. Warm up the onion a little and place it temporarily on a plate. Place the dried potatoes in a bowl and brown them, and after taking them out, heat the tomatoes until they soften.

Return the previously fried foods to the bowl and switch to the soup cooking program. Add pearl barley, spices and salt, fill with water to the level of one and a half liters. After waiting for it to boil, lower the lid, cook for ten minutes, and check the readiness of the potatoes. Add canned sprat and stir. Season generously with herbs and heat under the lid for another five minutes.

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

Of course, call this soup royal fish soup it would be overkill, but to cook this simple soup we'll be there too chicken broth. According to the recipe, the frame left over from cutting the carcass will be used, but you can also use the wings, neck, and, if not available, other parts of the bird.

Ingredients:

a jar of sprat canned in tomato;
one chicken back;
three onions, medium-sized;
four boiled potatoes;
big, sweet carrot;
salt, allspice And ready mix seasonings for kharcho;
large bay leaf.

How to cook

Cut or chop the back, rinse, pour boiling water into the pan. Cook in two liters for exactly an hour, at a low simmer, covered. Add one peeled onion, whole, pepper and bay leaf to the broth.

Peel all vegetables, wash and pat dry with a towel. Grate the carrots coarsely, dissolve the potatoes into cubes, cut the onion into thin quarter rings.

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

After waiting full readiness products, put canned food in the soup, stir and add salt, season with spices to taste. If you are confused by the taste, you can use a classic set of spices: black pepper, paprika, a pinch of turmeric and nutmeg powder. Chopped green onions are more suitable for such soups than others, offer the white parts separately, season the soup with sour cream or serve it in a gravy boat.

Among a series of gray everyday life, I want variety. When I get bored regular soups and borscht, I cook incredibly simple and fast liquid dish– soup with sprat in tomato sauce according to my grandmother’s recipe. This lean light fish soup, which, despite its “budget” nature, surprises with its aroma and taste.

Kitchen appliances and utensils: gas or electric stove, a 3-liter saucepan, a frying pan, a plate for buckwheat, a kitchen board and a good sharp knife, a regular grater, a tablespoon and a ladle, a key for opening tin cans(I had a jar with a ring for opening, it was not useful to me).

Ingredients

In order for the canned soup “Srat in Tomato Sauce” to go out with a bang, it is important to choose good products:

Take medium size potatoes– large root crops grow from the plant’s forage crops; they are completely tasteless. Make sure that the potatoes do not have a greenish tint, that there are no pecks on them and that there are no dark spots. Good potatoes feels hard to the touch.
Buy buckwheat packaged– there is less garbage in it. It is advisable to choose in transparent packaging - this way you can visually assess the quality of the cereal. The packaging itself must be intact - in damaged containers, grains quickly gain moisture and deteriorate.

It is better to buy medium carrots- so there is a higher probability that it has not rotted from the inside. Take a vegetable that is bright orange, without spots, spoiled areas or sprouts. Nice carrot hard to the touch, surface smooth.
Take a small onion, golden brown in color, with a tight-fitting husk and no sprouts.
When buying a jar of sprat in tomato sauce, carefully inspect the container. The jar should not be swollen, deformed, or punctured. The label should not be worn out. Be sure to pay attention to the “made by” and “use by” dates - this is important for your health!

When the ingredients are available, you can start cooking.

Step-by-step preparation

First you need to peel and wash all the vegetables.
Pour buckwheat into a plate and rinse it, changing the water three times. After this, you can begin the process of creating a lung fish soup.
Pour 1.5 liters of water into a saucepan, throw in 1 bay leaf, place it on the stove until it boils. It takes me about 10 minutes. For now, you can do the vegetables.
Cut 250 grams of potatoes. I cut into small cubes - it’s faster. And you can cut as you are used to.
When the water in the pan boils, add the potatoes and 60 grams of buckwheat, cover with a lid and let them cook over medium heat until the potatoes are ready (I cooked them in about 15 minutes). While the essence is the matter, you can do the frying.
Place a frying pan on the fire, pour in 20 grams of oil and let it heat up.
Meanwhile, chop 100 grams of onion (I chopped finely as you like) and grate 70 grams of carrots on a coarse grater.
Place the onions and carrots in a heated frying pan and fry a little, stirring (4-5 minutes is enough).
When the potatoes are cooked, add the frying agent to the pan, open the can of sprat in the tomato sauce and add it to the soup. Stir, add salt to taste, cover and leave on low heat for 7-10 minutes.
Turn off the soup and let it sit for another 5 minutes. After that, you can pour it into plates and invite your family to the table! Bon appetit!

How to decorate a dish

The soup itself turns out to be a pleasant golden-orange hue thanks to the sprat tomato sauce, and it looks nice. In season, my grandmother decorates it with leaves of curly or regular parsley. I like to sprinkle fresh chopped dill on the dish in serving bowls. My mother sometimes puts finely chopped fresh tomatoes directly on the plate.

Video recipe for making sprat soup in tomato sauce

This video clearly and easily shows the entire process of preparing sprat soup canned in tomato sauce. And even given approximate quantity ingredients needed for the recipe.

To speed up the cooking time for sprat soup in tomato, you can boil water in an electric kettle - mine heats it up in 5 minutes. Then just pour it into a saucepan and put it on the fire. One minute - and you can add buckwheat and potatoes.
In preparing any important point- Rinse the cereal thoroughly. Otherwise, the finished dish will contain unnecessary garbage and sand.
Take the time to skim off the foam that will rise when the potatoes start to boil. This will make the soup clearer.
You can add allspice and peppercorns to boiling water - this will make the soup much more flavorful.
You can serve this soup for lunch, with white or black bread, adding fresh herbs to the plates. My husband also likes to eat chopped onions with this soup.

Cooking options

Actually cooking options delicious soup sprat in tomato sauce mass:

You can cook - vegetable soup- with sprat in tomato, without supplementing it with any cereals.
I tried to cook this soup, seasoning it with thin vermicelli - it turned out very tasty, even better than a simple chicken broth soup with pasta.
My mother sometimes cooks it with sprat in tomato, and it turns out pretty good too.
My aunt cooks this first thing with millet or pearl barley. It turns out delicious, but I just don’t like these cereals.
If you don’t want soup, you can cook borscht with beans and sprat in tomato sauce - for grandma this is the main first course during Lent.

How many housewives - so many variations on the theme of sprat soup in tomato sauce. If you have ideas for improving my grandmother's recipe or your own unique version of preparing it light soup– share your ideas with me in the comments!

Recipes for soups with fish and seafood

sprat soup in tomato sauce

40 minutes

110 kcal

5 /5 (1 )

Canned sprat soup in tomato sauce is very vaguely reminiscent of fish soup. But that doesn't make it any less tasty. On the contrary, it turns out more satisfying. It takes no more than 45 minutes to prepare. But for me the biggest plus is that you don't have to bother with cutting the fish. The husband and children gobble up this soup on both cheeks and then ask for more. And also - this great way diversify the menu without having to stand at the stove for a long time.

Recipe for sprat soup in tomato sauce

Kitchen appliances: frying pan, grater, can opener, saucepan, cutting board.

List of ingredients

Step-by-step preparation

Pour 2.5-3 liters of water into a saucepan and bring to a boil.
Peel the potatoes and cut into medium cubes.
Place the potatoes in the pan

add salt, bay leaf and pepper. Cook until half cooked.
After about 15 minutes, add the cereal and cook for another 15 minutes until the millet and potatoes are ready.
Clean the remaining vegetables.
Finely chop the onion and place in a heated frying pan with oil.
Grate the carrots on a coarse grater and mix with the onions.
Fry everything together until golden.
Open the can. Place the entire contents of the jar in a saucepan, mix well and bring to a boil.
We also send roasted vegetables there. Stir and taste for salt.
Cook for another 5 minutes and turn off.
Pour into plates, sprinkle with chopped fresh herbs and serve with slices of bread.

Cooking options

If you do not eat fried food, then place the chopped onions and carrots in the pan when the potatoes boil.
Can be added to stir fry bell pepper, cut into pieces or strips.
Instead of millet, you can use pearl barley, rice, or make it with sprat.
Sprat soup with or pasta- horns, spirals or shells.
You can also add it to soup canned beans or boil it yourself.

Video recipe

See simple and quick cooking tasty and hearty soup with sprat on video.

Canned soup “Srat in tomato sauce” in a slow cooker

Cooking time: 80 minutes.
Number of servings: 4-6.
Kitchen appliances: grater, can opener, slow cooker, cutting board.

List of ingredients

Step-by-step preparation

We will prepare the soup with pearl barley, which we first soak in water for at least half an hour. Barley can be replaced with rice, buckwheat or millet.

Turn on the “Frying” mode, pour in the oil and add the onion.
When it becomes transparent, add the carrots and fry everything together.
Cut the peeled potatoes into strips or pieces.
Drain the water from the pearl barley and place it in the slow cooker along with the potatoes.
Pour 2.5-3 l hot water

and switch the mode to “Soup”.
Add bay leaf, pepper and salt.
Set the timer for 60 minutes. If you have a different grain, then 40 minutes will be enough.
Transfer the sprat from the jars into the slow cooker
Stir and leave on “Heat” for 10 minutes.

After fish soup cook in a slow cooker

When there is not 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. IN standard set vegetables usually include: potatoes, onions, carrots and peppers. You can also add cabbage or beets. And with ripe tomatoes The soup will be even richer and more flavorful. In general, sprat in tomato goes well with most vegetables, so you can experiment a little and come up with own recipe preparing tomato sprat soup. To prevent the dish from turning out bland, add various spices, seasonings and spices. Besides regular salt and you can add pepper sweet pea, dried garlic, basil, etc. Any fresh herbs not only decorate the soup, but also perfectly refresh it. Main principle preparing a dish - gradually adding food to boiling water. First, they usually make the frying and place it after the potatoes; the canned food itself is 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 pre-sautéing. To make tomato sprat soup even richer and more appetizing, you can add any cereal to it: rice, pearl barley, buckwheat, etc. Serve tomato sprat soup with fresh herbs, garlic, rye bread or with sour cream.

Tomato sprat soup - preparing food and utensils

Preparing the food does not take much time: all vegetables and herbs are thoroughly washed, peeled (if required) and cut into cubes, strips or grated. Potatoes can be cut into cubes or cubes, carrots are best grated, and onions can be finely chopped. The tomatoes are first peeled by making small cuts and scalding them with boiling water. If the recipe uses cereal, it must be thoroughly sorted and washed in cold water. Decide on a set of spices in advance so you don’t have to look for them later. The sprat itself does not require any processing: the canned food is opened and the entire contents are placed in a pan.

From dishes and kitchen equipment 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. The soup is prepared very easily and quickly from the most regular products: canned fish, vegetables and seasonings.

Required ingredients:

1 can of sprat in tomato sauce;
3 potatoes;
1 carrot;
1 head onions;
A glass of rice;
2 liters of water;
1 bay leaf;
Salt, ground black pepper - to taste;
Fresh herbs for filing.

Cooking method:

Peel the potatoes and cut into small cubes. Peel the carrots and onions, grate the carrots on a coarse grater, chop the onion. Prepare the spices: salt, pepper and bay leaf. Wash the rice thoroughly. Take a large saucepan and put chopped vegetables, washed rice into it, add pepper, salt and bay leaf. Fill everything up 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 open a can of sprat in tomato sauce and put it in 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, let it sit 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 nutritious, but at the same time aromatic and very rich. The dish is prepared just as easily and simply as in the previous recipe.

Required ingredients:

Potatoes – 5 pcs.;
A can of sprat in tomato;
Dill;
Dried basil;
Salt, pepper - to taste;
Bay leaf;
1 carrot;
1 onion;
15 ml tomato paste;
15 ml sunflower oil.

Cooking method:

Heat water in a saucepan. Peel the potatoes, cut them into small cubes and place them in boiling water. Add a little salt. Peel the carrots and onions, grate the carrots fine grater, finely chop the onion. Heat vegetable oil in a frying pan and fry onions and carrots in it. Add to vegetables tomato paste and fry for another 5 minutes. As soon as the potatoes are cooked, put them in a pan vegetable roasting and add sprat in tomato. Cook the tomato sprat soup until all the ingredients are ready, 5 minutes before the end of cooking, add the herbs, pepper and bay leaf. I will serve the soup after it has been left for 10 minutes.

Recipe 3: Tomato sprat soup with pearl barley

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

Required ingredients:

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

Cooking method:

Wash the cereal thoroughly with cold water and place it in a pan of boiling water. Peel the potatoes, cut them into small cubes and place them after the cereal. While the potatoes are cooking, peel the carrots and onions, chop finely and fry on vegetable oil. Add the fried vegetables after the potatoes are almost cooked. At the very end, put the sprat with juice into the pan. Add bay leaf, salt, pepper and cook until fully cooked pearl barley Chop the greens and add to the soup a few minutes before the end of cooking. The soup with herbs needs to boil a little. Serve the infused dish with rye bread and garlic.

Recipe 4: Tomato sprat soup with pickles

This tomato sprat soup is a little reminiscent of pickle soup - due to the addition of pickles. The result is an unusual sweetish-sour taste, which will perfectly complement sour cream when served.

Required ingredients:

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

Cooking method:

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

Recipe 5: Tomato sprat soup with beets

A very tasty rich first course of tomato sprat, vegetables, seasonings and herbs. This soup can be prepared 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:

We wash all vegetables thoroughly. Remove the top leaves from the cabbage and finely chop the rest. Peel the carrots and grate them on a coarse grater. We clean the beets and also grate them on a coarse grater. Chop the greens. Peel the potatoes and cut them 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 has steeped, serve with chopped herbs and sour cream.

Sprat in tomato – main ingredient dishes, so for the soup to be a success, you need to pay special attention to the choice of canned food. This is very easy to do if you follow some rules. Firstly, when buying sprat in a 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 purchase such a product. Such defects indicate that the canned food was not stored correctly, which means it may be spoiled. The bottom and top of the jar must be perfectly level. Be sure to check the expiration date. Even if everything is fine, look at the bottom. Swelling on the bottom indicates an expired product, but sellers often hide this by changing the date. Pay attention to the composition: the presence of starch is not allowed in it. Correctly selected canned food guarantees 50% success in preparing a dish. Otherwise, everything depends on the skill of the hostess.

The main rule for preparing tomato sprat soup is to place the fish last. Otherwise, the sprat will boil and make the dish unattractive. When cooking 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 necessary, add a little more herbs and spices. The greens can be poured into a plate or directly into the pan; in the latter case, you need to let the soup boil for several minutes.