How to cook sprat soup in tomato. Sprat soup in tomato sauce is a budget option for a delicious lunch. Proven recipes for sprat soup in tomato sauce. Step-by-step recipe with a photo of sprat soup in tomato sauce

Tomato Sprat Soup - General Cooking Principles

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 your own recipe for making tomato sprat soup. 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. The main principle of cooking is the gradual 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 seasonings.

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. Pour everything with 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. Heat the vegetable oil in a frying pan and fry the 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;
Greens;
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 to pay special attention 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.

Soup recipes with fish and seafood

sprat soup in tomato sauce

40 minutes

110 kcal

5 /5 (1 )

Canned sprat soup in tomato sauce is very remotely reminiscent of fish soup. But that doesn't make it any less delicious. On the contrary, it turns out more satisfying. It takes no more than 45 minutes to prepare it. But for me, the biggest plus is that you don’t have to mess with butchering the fish. Husband and children gobble up this soup on both cheeks, and then ask for more. And yet - this is a great way to diversify the menu and at the same time not stand for a long time at the stove.

Recipe for sprat soup in tomato sauce

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

List of Ingredients

Step by step cooking

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

add salt, parsley 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.
We clean the rest of the vegetables.
Finely chop the onion and put it in a heated pan with oil.
Grate the carrots on a coarse grater and mix with onions.
Fry everything together until golden.
We open the can. Put the entire contents of the jar in a saucepan, mix well and bring to a boil.
We also send vegetable frying there. Mix 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, then put the chopped onions and carrots in the pan when the potatoes boil.
You can add bell peppers, cut into pieces or strips, to the frying.
Instead of millet, you can use pearl barley, rice, or make with sprat.
It turns out delicious sprat soup with or pasta - horns, spirals or shells.
You can also add canned beans to the soup or boil it yourself.

video recipe

Watch the video for a simple and quick preparation of a delicious and satisfying sprat soup.

Canned soup "Sprat in tomato sauce" in a slow cooker

Time for preparing: 80 minutes.
Servings: 4-6.
Kitchen appliances: grater, can opener, multicooker, cutting board.

List of Ingredients

Step by step cooking

We will prepare the soup with barley, which we pre-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 put the onion.
When it becomes transparent, add carrots and fry everything together.
Peeled potatoes cut into strips or slices.
We drain the water from the barley and send it to the slow cooker along with the potatoes.
Pour 2.5-3 liters of hot water

and switch the mode to "Soup".
We put parsley, pepper and salt.
Set a timer for 60 minutes. If you have a different cereal, then 40 minutes will be enough.
We shift sprats from cans into a multicooker
Stir and leave on "Heating" for 10 minutes.

After the fish soup, cook in a slow cooker

Among the series of gray everyday life, I want variety. When I get bored of the usual soups and borscht, I cook an outrageously simple and quick liquid dish - soup with sprats in tomato sauce according to my grandmother's recipe. This is a lean light fish soup, which, despite its “budget”, surprises with aroma and taste.

Kitchen appliances and utensils: a gas or electric stove, a 3-liter pot, 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 cans (I had a jar with a ring for opening, I did not need it ).

Ingredients

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

Take a medium sized potato- large root crops grow in the fodder crops of the plant, they are completely tasteless. Make sure that the potatoes do not have a greenish tint, so that they do not peck eyes and there are no dark spots. A good potato is firm to the touch.
Buy packaged buckwheat- It has less trash. It is advisable to choose in a transparent package - so you can visually assess the quality of the cereal. The packaging itself must be intact - in a damaged container, the grains quickly gain moisture and deteriorate.

Carrots are better to buy medium- so it is more likely that it has not rotted from the inside. Take a vegetable that is bright orange in color, without spots, spoiled areas and sprouts. A good carrot is firm to the touch, the surface is smooth.
Take a small bulb, golden brown, with tight-fitting husks and no sprouts.
When buying a jar of sprats in tomato sauce, carefully inspect the container. The bank should not be swollen, deformed, punctured. The label must not be worn. Be sure to pay attention to the terms "manufactured" and "use by" - this is important for your health!

When the products are available, you can start cooking.

Step by step cooking

First you need to clean and wash all the vegetables.
Pour buckwheat into a plate and rinse it, changing the water three times. After that, you can begin the process of creating a light fish soup.
Pour 1.5 liters of water into a saucepan, throw in 1 bay leaf, put it on the stove until it boils. It takes me about 10 minutes to do this. For now, you can do the vegetables.
Cut 250 grams of potatoes. I cut in small sticks - it's faster. And you can cut the way you are used to.
When the water in the pan boils, add potatoes and 60 grams of buckwheat groats there, cover with a lid - let them cook over medium heat until the potatoes are ready (it took me 15 minutes to cook). While the essence and the matter, you can make frying.
Put a frying pan on the fire, pour 20 grams of oil - let it warm up.
In the meantime, chop 100 grams of onion (as you like, I chopped finely) and grate 70 grams of carrots on a coarse grater.
Put the onions and carrots in a preheated pan and fry a little, stirring occasionally (4-5 minutes is enough).
When the potatoes are cooked, add the roast to the pan, open the jar of sprats in tomato and send them to the soup. Stir, salt to taste, cover and leave on low heat for 7-10 minutes.
Turn off the soup and let it stand for another 5 minutes. After that, you can pour on plates and call the family to the table! Enjoy your meal!

How to decorate a dish

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

Video recipe for cooking sprat soup in tomato sauce

This video clearly and clearly shows the entire process of making sprat soup canned in tomato sauce. And even the approximate number of components needed for the recipe is given.

To speed up the cooking time of sprat soup in tomato, you can boil water in an electric kettle - mine heats it up in 5 minutes. Then just pour into a saucepan and put on fire. One minute - and you can fall asleep buckwheat with potatoes.
In the preparation of any, the most important point is to thoroughly rinse the cereal. Otherwise, in the finished dish there will be garbage and sand that you do not need.
Do not be lazy to remove the foam that will rise when the potatoes begin to boil. This will make the soup clearer.
You can add allspice and peppercorns to boiling water - so the soup will come out much more aromatic.
You can serve this soup for dinner, with white or black bread, adding fresh herbs to the plates. My husband also likes to eat chopped onions with such soup.

cooking options

In fact, there are a lot of options for making delicious sprat soup in tomato sauce:

You can cook "vegetable soup" with sprats in tomato, without adding any cereals to it.
I tried to cook such a soup, seasoning it with thin noodles - it will turn out very tasty, even better than a simple one - chicken broth soup - with pasta.
My mother sometimes cooks with sprats in tomato, it also turns out quite well.
My aunt cooks such a 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 sprats in tomato sauce – this is the main first dish at Grandma’s during Lent.

How many housewives - so many variations on the theme of soup with sprats in tomato sauce. If you have any ideas on how to improve my grandmother's recipe or your own unique way of making this light soup - share your ideas with me in the comments!

One of the easiest to prepare first course - soup with sprats in tomato sauce - we will attribute to the student-bachelor kitchen, we will remind the experienced and show the beginners the recipe with a photo confirming the simplicity of the technology. You will need a standard vegetable set for most borscht / cabbage soup / soups: potatoes, onions, carrots, plus an ordinary mixture of seasonings from salt, pepper and bay leaf, as well as the main and obligatory component: canned fish, and this time only sprat, and only in tomato.

Headings:
Preparation time: 25 minutes
Time for preparing: 5 minutes
Total time: 30 minutes
Exit: 3 servings

Ingredients for sprat soup in tomato sauce

"Sprat in tomato sauce" - 1 can
Potato - 4-5 tubers
Onion - 1 pc.
Carrot - 1 pc.
Bay leaf - 1-2 pcs.
Greens - 1/2 bunch
Salt - to taste
Pepper - to taste
Garlic - 1-2 tooth.

Step-by-step recipe with a photo of sprat soup in tomato sauce

Prepare products for 1.5-1.7 liters of water: canned food weighing 240 g, onions, carrots, potatoes, a couple of cloves of garlic, bay leaf, salt, pepper, fresh herbs.

Place a pot of water on high heat and bring to a boil covered with a lid. Meanwhile, wash, clean and cut vegetables. We divide the potato tubers rather large, chop the onion into small cubes, and sweet carrots into rings. We also chop the hard stems of parsley and dill, and leave the branches together with garlic until the sprat soup in tomato sauce is ready.

In actively boiling water, lower the sliced \u200b\u200bpotatoes and green stalks. Fans of bright, specific flavors can add fragrant spices, roots such as parsnip, celery.

Next, lay the carrot-onion mixture, hot peppercorns, spicy bay leaf. At this stage, do not salt! Wanting to cook hard vegetables quickly, salt is thrown in at the end of the process. Boil again, reduce the temperature and, setting the lid on one side, continue cooking at a moderate boil for about 20 minutes.

Ingredients for sprat soup in tomato sauce

"Sprat in tomato sauce" - 1 can
Potato - 4-5 tubers
Onion - 1 pc.
Carrot - 1 pc.
Bay leaf - 1-2 pcs.
Greens - 1/2 bunch
Salt - to taste
Pepper - to taste
Garlic - 1-2 tooth.

Step-by-step recipe with a photo of sprat soup in tomato sauce

Prepare products for 1.5-1.7 liters of water: canned food weighing 240 g, onions, carrots, potatoes, a couple of cloves of garlic, bay leaf, salt, pepper, fresh herbs.

In actively boiling water, lower the sliced \u200b\u200bpotatoes and green stalks. Fans of bright, specific flavors can add fragrant spices, roots such as parsnip, celery.

After 15-20 minutes, check the vegetables for softness - pierce with a knife. We add the entire volume of the fish blank, stir, boil for a minute, salt, pepper, try. We take it off the fire.

We throw a large portion of finely chopped garlic cloves and young greens - dill, parsley, onion feathers are suitable here.

Pour into deep bowls and serve soup with sprats in tomato sauce, accompanied, for example, with homemade bread, juicy onions, and sour cream for greater satiety.