Sprat soup in tomato sauce is a budget version of a tasty lunch. Proven recipes of sprat soup in tomato sauce

Sprat soup in tomato sauce is a budget version of a tasty lunch. Proven recipes of sprat soup in tomato sauce

Fish soup is a popular dish in the world.

Each country has its own recipe for making this soup.

In Russia, often cooked soup of fatty fish and caviar.

It was called pickle or kaley.

Today you can cook a simple sprat soup in tomato sauce, and if you add expensive sea fish, lobster or seafood, you get a noble dish.

Sprat soup in tomato sauce - the basic principles of cooking

Fish soup from canned sprat in tomato sauce turns out fragrant and tasty. In addition, this soup is made from simple products that any hostess has. The cooking process does not require much effort and time.

Choosing a sprat in a tomato, pay attention that the bank does not have dents and damages. After all, 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.

To begin with, peel potatoes, cut it into small pieces and spread in boiling water. Cook until soft. Make carrots and onions fried and put it in the soup. Add cereal or vermicelli. Ten minutes to readiness add the contents of the canned food and mix.

Salt soup at the end. Before this, it is tasted, as canned food already contains salt and spices.

Sprat soup in tomato sauce can be cooked with different kinds of fish. Ready soup served with sour cream.

Recipe 1. Sprat soup in tomato sauce


sprat in tomato sauce - jar;

fresh greens - a bunch;

rice - 80 g;

Bay leaf;


black pepper peas;


ground black pepper;

Bulgarian pepper;


a tomato.

Method of preparation

1. Pour thoroughly washed rice into a pot of boiling water and cook until half cooked, removing foam from time to time.

2. Onion clean, wash and finely chop. Put it in a heated pan with butter and fry until transparent. 3. Peel and dice the carrots. Add the carrots to the onions and fry for another three minutes.

4. Cut a stem from the bell pepper with seeds. 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 saucepan with rice add potatoes, chopped into cubes, pepper and salt. Boil, stirring occasionally, for another quarter of an hour. Transfer fried in soup and add bay leaf and peppercorns. Add the sprat in the tomato 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 noodles


unrefined vegetable oil;


dried greens;

purified water - 700 ml;

three potatoes;



vermicelli - 100 g;

sprat in tomato sauce - jar;


Method of preparation

1. Grind cleaned and washed carrots on a fine grater.

2. Remove the husk from the bulb and chop it with feathers.

3. Pour some oil into the pan and heat it well. Put the prepared vegetables in the pan and fry, stirring, until light rosyness.

4. Boil the water in a saucepan. Peel and chop the potatoes. Send it to boiling water. As soon as the water boils again, reduce the heat and cook the soup for five minutes.

5. Open a jar of sprat, put the contents on a plate and knead with a fork.

6. Send fried vegetables to the pan and boil the soup for a minute. Peel a few cloves of garlic and finely chop. Add greens to the pan. Add salt and vermicelli. Boil, from the moment of boiling, a minute. Now send garlic and sprat to soup. Just a minute to boil and turn off the heat. 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


four tubers of potatoes;

one and a half liters of drinking water;

80 grams of rice;

half a bunch of greens;

two cans of sprat in a tomato;

three peas allspice;

small onion;

Bay leaf;

small carrot;


50 ml of vegetable oil;

ground black pepper.

Method of preparation

1. Grind the onion and carrot into small cubes. Send vegetables to the multicooker container, adding a little oil. Turn on the “Frying” program and fry the vegetables for ten minutes, stirring with a spatula.

2. Peel and chop the potatoes. Wash long grain rice. Put the potatoes and rice to the roasted vegetables. Add salt, bay leaf, allspice and ground pepper. Pour all drinking water. Close the unit cover and turn it on in the “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


salmon - 700 g;


sprat in tomato sauce - two cans;

bay leaf and black pepper;

a tomato;

greens and garlic;

pickles - three pcs.;




tomato paste - 30 ml;


Method of preparation

1. Rinse the salmon and put it in a deep saucepan with water. Put it on the fire and boil the fish over low heat for a quarter of an hour.

2. Wash, peel and chop all the vegetables into small cubes. Salted cucumbers finely chop.

3. Fold the fish on a sieve. Broth strain. Salmon to cool and separate the fillets from the bones.

4. Onion fry in hot oil until light ruddy. Add to it pickled cucumbers and stew for another couple of minutes. Throw olives, olives and capers in a colander. Put freshly chopped fresh tomatoes into the pan. Add tomato paste, mix and simmer until thick. At the end put the contents of the canned food into the pan and stew for a couple of minutes. 5. Grind garlic, olives, capers and olives.

6. Place the contents of the pan into the saucepan with the strained broth and cook for about ten minutes. Now send fish fillet, olives, garlic, greens, capers and olives into the broth. Boil for 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


sprat in a tomato pot;


three potato tubers;


onion head;

fresh greens - 300 g;


drinking water - two liters.

Method of preparation

1. Put a pot of water on the fire. Cabbage finely chop.

2. Cut the peeled potatoes into slices.

3. Peel the bulb and finely chop it up.

4. Coarse grated peeled carrots.

5. Send potatoes to the boiling pot. Boil the vegetable until half cooked. Then put cabbage and salt.

6. Fry onions and carrots until soft, add the chopped tomato, mix and simmer for another three minutes.

7. Five minutes later, after you have laid the cabbage, add a roast of vegetables to the soup. Boil another 15 minutes. Then add sprat in tomato sauce, salt and season with spices. Then cook on low heat for another five minutes. Pour into plates. In each put greens and sour cream.

Recipe 6. Sprat soup in buckwheat tomato sauce


medium carrot;

black pepper;

buckwheat - 70 g;


fresh dill;

potatoes - three pcs .;

sprat in tomato jar.

Method of preparation

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 the washed buckwheat into the boiling water and twist the fire to the minimum. Boil a quarter of an hour.

4. Wash the cleaned carrots and chop the straw. Remove the husks from the bulb and chop it into cubes.

5. Add to the pan vegetable frying, bay leaf and sprat in tomato sauce. After five minutes, heat the soup, turn off the heat, cover with a lid and leave to infuse for a quarter of an hour.

Recipe 7. Sprat soup in tomato sauce with barley


unrefined oil;

fresh parsley and dill;



ground pepper;

two bay leaves;

four potato tubers;

sprat in tomato jar.

Method of preparation

1. Wash the pearl barley, add water and leave for ten minutes.

2. Put the pot on the fire with drinking water and boil. Put a barley in boiling water.

3. Follow the barley to send peeled and sliced ​​potatoes.

4. Finely grate the cleaned carrots. Peel and dice the onions. Fry the vegetables in the hot oil, stirring constantly, until golden.

5. Send roasted vegetables to the pan and cook for five minutes. Then add the contents of the canned food. Season the soup with bay leaf, pepper and salt. Serve fresh greens and sour cream on a plate.

Sprat soup in tomato sauce - tips and tricks

  • Before adding the sprat to the soup, you can knead it with a fork. The sauce can be drained, or canned food can be added along with the sauce.
  • Put the sprat in the tomato in the soup at the end of cooking.
  • Salt and add spices only after adding the sprat. Since the canned food is already salt and spices.
  • Serve the soup with fresh herbs and sour cream.
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