If your household began to eat the first dishes on meat without the previous desire, then it's time to change the menu a little. For example, to please the family with "exotic", boiled a couple of times sprat soup in tomato sauce.
Material Content:
Sprat soup in tomato sauce - a basic recipe
The most famous is the classic soup recipe with canned fish and rice, you will need:
- sprat in tomato - standard jar;
- potatoes - two root crops;
- carrots and onions - one each;
- rice groats - measure from 50 to 80 ml in a measuring cup;
- salt - we will orient ourselves to taste;
- greens (e.g. dill);
- refined vegetable oil - for frying.
Cooking vegetables - wash and clean. With a knife we turn the potatoes into neat little sticks, finely chop the onion head, and we pass the carrots through the grater from the side of the largest cells.
Fry the carrots and onions in a pan until we get golden.
We put on the stove a 3-liter pan with water. While it is warming, we wash the rice. As soon as the water boils, the first thing we send is the cereal.
After one or two minutes, you can throw potatoes into the container. Now you have to wait until the contents are browning a second time, season with onion-carrot frying.
Five minutes later, the sprats line will come. In order not to spoil the taste of the dish, buy canned goods of the highest quality. We send the contents of the jar to the pan and cook for some more time until the rice reaches the desired condition.
A couple of minutes before turning off the heat, salt the soup and season with finely chopped dill. Serve with crispy rye toast.
How to cook deliciously with vermicelli
If you use, for example, vermicelli instead of rice, it will turn out no less tasty and much faster.
What to stock up to prepare food?
- Canned food “Sprats in tomato sauce” - one can;
- vermicelli (you can take spaghetti) - a handful;
- potatoes - two tubers;
- onion;
- vegetable oil (preferably odorless) - for frying;
- salt and seasoning - in accordance with your own taste.
We wait until the water in the pan begins to boil, throw the potatoes. Of course, she has already been prepared properly - washed and cut.
When the vegetable is boiled in half, send the vermicelli. If it is long, you can break it with your hands.
Meanwhile, finely chop the onion and bring it to a pleasant golden color in a frying pan with oil. We also send it to the pan when the potatoes and vermicelli are almost ready.
After the onion, place the sprat, add salt and season. Than? Yes, what the soul desires - pepper, bay leaf.
Canned sprat in tomato sauce with buckwheat
In principle, rice cereal, which is taken for soup according to the basic recipe, can be replaced with any other. For example, it turns out very well with buckwheat.
This soup is made from:
- canned fish - take one can;
- carrots and onions - under one thing;
- potatoes - three root crops are enough;
- buckwheat - 1/3 cup;
- butter - not more than 50 g;
- sour cream (not too greasy) - in accordance with your own taste;
- salt, greens;
- garlic - take one small clove.
We process carrots and onions with a coarse grater. Then they must be passaged in butter. While the onion-carrot mixture reaches, we open the sprat. If the fish are whole, they will have to be kneaded with a fork. And, together with tomato sauce, send to the pan.
In the boiling water in a pan, we throw buckwheat, potatoes (cut it ahead of time into bars or medium-sized cubes). As soon as we see that the cereals and potatoes are cooked, add to them the contents of the pan (sautéed vegetables with sprats).
The final step - two minutes before final readiness, add salt, season with garlic and herbs. Put sour cream on plates.
Cooking option with cabbage
From canned sprats you can cook a kind of fish soup, if you add cabbage to the ingredients.
On a 5-liter pan, foods come in handy:
- canned food - a jar;
- soup set (you can take any meat - poultry, rabbit, pork or beef, but it is perfectly acceptable to do without it);
- white cabbage - medium-sized heads;
- beet;
- bulb;
- garlic - at least three cloves;
- bay leaves - the same amount;
- black pepper - six to seven "beads" are enough;
- salt;
- greens (parsley and green onions required) - to your own taste;
- beans - a glass;
- sour cream - at the rate of a tablespoon in a plate.
Since we cook borsch with sprats in tomato sauce and use the entire contents of the jar, the sauce, including Separately, tomato paste is not required.
If you decide to take the meat component, boil the broth from it. If not, bring the water to a boil. We throw potato cubes and beans into it (or meat broth), soaked ahead of time.
Shred the cabbage. As soon as the liquid begins to boil, we throw the vegetables.
Let it cook for some time, but for now we are building an ordinary frying - grated carrots, beets, turned into small onion cubes, sent to a pan with hot vegetable oil. Then all this is relocated to the pan. Another option is to add chopped fresh vegetables to the broth instead of frying.
Let it be cooked for the time being until beans and cabbage are ready. After which it is the turn to send canned sprats to the pan. A minute or two, and it will be possible to salt, season with herbs and garlic.
To make the taste perfect, we cover the borscht with a lid - let it brew. And then we serve to the table - with sour cream and brown bread.
Canned sprat fish soup with barley
There are not so many lovers of pearl barley dishes. But in soup with sprats in tomato it is very good.
We are preparing a set of products:
- canned fish “Sprat in tomato sauce” - a 300-gram jar;
- carrots - one root crop;
- onion - one is enough;
- fresh tomatoes - 2 pcs.;
- pearl barley - a glass previously soaked;
- water - not less than 2.5 liters;
- black pepper - to your taste or ground, or a few peas;
- salt and greens - as much as you want.
Pour barley into the pot with boiled water. Let it boil for five to seven minutes.
During this time, we cut the prepared tomatoes and onions: the first are larger in cubes, the second - smaller. And we pass the carrots through a coarse grater. All this is immediately sent to the broth. It is necessary to wait until the vegetables are softer, which will take from five to seven minutes. At this time, you can open canned food and mash fish with a fork.
Then the contents of the jar, along with the sauce, are scooped out in a pan. At the very end, add salt, send greens to the soup.
Cooking in a slow cooker
It’s nice to use a slow cooker to make fish soup. This unit gives the dish a rich taste and delicate texture. Well, everyone knows that he is able to store almost all useful substances in products.
We will need:
- potatoes - 400 grams;
- cabbage - 300 grams;
- carrots and onions - at least 100 grams each;
- tomato paste - at least 70 grams;
- black and allspice (peas) - five pieces of the first and three of the second;
- Lavrushka - a pair of medium leaves;
- greens - to taste;
- salt (iodized is better) - to your taste;
- a can of sprats in tomato - standard volume.
First cook the vegetables. We cut everything as small as possible (such a treatment will provide a velvety structure to the soup).
We put everything in a multi-bowl. Pour boiling water. Set the “Extinguishing” function for 60 minutes.
After half an hour, pour all the seasonings, and also add the tomato paste (before that, dilute it a little in the soup broth).
The fish goes to the multi-bowl at the end. Now you can close the lid and wait for the end of the process.
According to which recipe you will cook sprat soup in tomato - the choice is yours. However, remember that canned fish is always sent to the pan last: it is very soft, and if it boils for a long time, it will fall into tiny pieces. In addition to vegetables and cereals, you will not feel anything.
Control the amount of spices and salt added: they are enough in canned food.
