10 delicious recipes for sprat soup in tomato sauce (326.3 kcal)

Soup with tomato sprat and rice

Ingredients

potato tubers – 3 pcs.,
onion – 1 pc.,
carrot root – 1 pc.,
rice (preferably round) – 0.5 tbsp.,
water – 2 l.,
fine salt, spices (pepper, bay leaf),
greens for serving,
canned food (sprat in tomato sauce) – 1 can.

Recipe

Cut the peeled potatoes into small cubes.
We clean the onion and chop it finely. Chop the peeled carrots into medium pieces.
Place all the prepared ingredients into the pan at once, add washed rice, salt and spices.
Add water and cook over moderate heat for about half an hour, until the vegetables and rice are soft.
We open the canned food, if the fish are large, then lightly break them into pieces. Then we transfer the contents of the jar into the pan, and as soon as the water begins the boiling process again, reduce the heat to low and cook the soup for another 5 minutes. It is important that the vegetables have time to soak in the aromas of canned fish.
When serving, it’s good to sprinkle the herbs directly onto the plate and add a little sour cream.

Fish soup from canned sprat with pearl barley

There are not so many lovers of dishes with barley. But in soup with sprat in tomato it is very good.

We are preparing a set of products:

canned fish “Sprat in tomato sauce” – 300 gram jar;
carrots - one root vegetable;
onion - one is enough;
fresh tomatoes – 2 pcs.;
pearl barley - a glass, pre-soaked;
water - at least 2.5 liters;
black pepper - to your taste or ground, or a few peas;
salt and herbs - as much as you want.

Pour pearl barley into a pan of boiling water. Let it cook for five to seven minutes.

During this time, cut the prepared tomatoes and onions: the first into larger cubes, the second into smaller ones. And pass the carrots through a coarse grater. We immediately send all this into the broth. You need to wait until the vegetables soften, which will take from five to seven minutes. At this time, you can open the canned food and mash the fish with a fork.

Then we scoop the contents of the jar, along with the sauce, into the pan. At the very end, add some salt and add the greens to the soup.

Sprat fish soup with vermicelli

Ingredients

Potatoes – 5 pcs.;
Sprat in tomato sauce – 1 can;
Fresh dill and parsley – 1 bunch;
Dried basil – 1 pinch;
Bay leaf – 2 pcs.;
Sugar - 1 pinch;
Onions – 1 pc.;
Carrot – 1 pc.;
Frozen green peas (optional) – 50 gr.;
Vegetable oil – 20 ml;
Tomato paste – 20 gr.;
Thin vermicelli - 2 tbsp. l.;
Salt and ground black pepper to taste.

Recipe

Initially, you should prepare all the ingredients. Potatoes, onions and carrots are peeled and washed under running water.
After this, put 2.5-3 liters of water on the fire to cook the soup.
Cut the potatoes into small squares approximately 1*1 cm in size.
After this, the remaining vegetables are chopped: carrots and onions. Onions are cut into squares, and carrots are julienned.
Heat the frying pan. Then sunflower oil is poured into a hot frying pan. When it warms up to the desired temperature, put the chopped vegetables into the frying pan and fry until tender. After this, tomato paste and a pinch of sugar are added to the frying. Everything is mixed and fried for 1-2 minutes. Do not simmer tomato paste for a long time. With prolonged heat treatment, it will lose its pronounced red color.
When the water in the container has boiled, fried vegetables and potatoes are placed in it.
After 15 minutes, check the readiness of the potatoes.
If the potatoes are already boiled, then you can add green peas to the first dish. Adding this ingredient is not required. It can also be replaced with frozen vegetable mixture or bell pepper.
Open the canned food and spoon the sprat into a container of water. After this, season the soup with salt, pepper, bay leaf and dried basil.
After this, thin vermicelli is placed in the pan. The soup is brought to a boil and removed from the stove. If this is not done, the vermicelli will be overcooked and the first dish will not be very attractive in appearance.
Then pre-chopped greens are added to the ready-made soup.
Cover the pan with a lid for 15-20 minutes to allow the soup to steep.
After this time, it is ready for use.

How to make canned fish soup

Important nuances when preparing such a dish are the addition of the fish component at the very end, control over salt and all spices. This is because canned fish is very soft and contains fragrant seasonings. For this reason, if you don’t calculate the time, you can find only vegetables and cereals in the soup: the fish will simply disintegrate into small pieces, you won’t feel it.

Before you cook canned fish soup, you need to purchase high quality seafood. Pay attention to compliance with the timing, raised markings, processing technology, filling (with the addition of oil, in its own juice, using tomato sauce), and the integrity of the washer. You should not buy a dented can of mackerel that does not have the production date stamped on it.

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Fish soup is a time-saving, but very nutritious, sophisticated food, the nature of the taste of which depends not only on the main ingredient, but also on the auxiliary ones. You can add processed cheese, herbs, lettuce peppers, tomatoes, and other vegetable ingredients here. Soup from aromatic canned fish is prepared both in traditional form and in unusual versions. For example, variations of rassolnik, borscht.

Soup with sprat in tomato sauce

A version of the recipe made from canned fish will delight adults and children. There is an important feature here: the soup comes out with a slight sourness. When treating your household, you can sweeten it with sour cream or adjika. Rice is added to the classic recipe; it goes better with a similar type of canned fish. If you like experiments, then playfully vary the amount of products and change the recipe.

To prepare sprat soup in tomato sauce, you need the following ingredients:

potato tubers – 3 pcs.;
onion – 1 pc.;
carrots – 1 pc.;
sprat in tomato – 1 jar;
rice cereal – 1 tbsp.;
laurel leaf – 1 pc.;
water – 2 l;
salt - to taste;
black peppercorns – 6-8 pcs.;
parsley - to taste.

Cooking method:

First you need to chop all the peeled vegetables. Chop the potatoes into cubes and place them in a bowl filled with water to prevent them from darkening. Finely chop the onion and grate the carrots on a coarse grater.
If you need a clear broth, it is advisable to rinse the rice with a stream from the tap in advance, pouring it into a sieve.
Fill the pan with water and place it on the burner. Once it boils, pour vegetables, rice, spices, and salt into a container. Cook everything at a low temperature for about 20, maybe 30 minutes.
Towards the end, add canned food, let it boil, wait about 5 minutes.
After turning off the burner, you can immediately serve the soup to the table, lightly sprinkle with chopped parsley.

Canned saury fish soup

This soup differs from the previous one in that during cooking some ingredients are fried. It is easy to replace the rice in this recipe with pearl barley, then the saury soup will be more rich. It is necessary to take into account the time spent on preparation, because... the cereal will be ready in 30-35 minutes, excluding 2-3 hours of soaking in water.

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Ingredients:

canned saury – 1 can;
rice cereal – 3 tbsp. l.;
carrots – 100 g;
potatoes – 400 g;
onions – 100 g;
allspice – 5-7 peas;
bay leaf – 2 pcs.;
salt - to taste;
vegetable oil - for frying;
parsley leaves - 3-4 stems.

Cooking method:

To get fried vegetables in canned soup, you first need to peel and, of course, cut the food. In this case, you can use a knife and a large grater.
Pour a little oil into the frying pan and place it on the burner over medium heat. When it warms up, add the onion and cook for 5 minutes until lightened. Next, add carrot shavings and fry for another 10 minutes.
Cut the potato tubers into convenient size cubes.
Bring 1.5 liters of water to a boil, carefully pour the potatoes into it, and simmer for 10-15 minutes.
At this stage of readiness, add salt, pepper, laurel leaves, rice, and a fried mixture of onions and carrots. When the dish boils, give it another 15 minutes.
After opening the container with saury, you need to drain the juice. We cut the fish itself into large pieces and add it to the pan.
Chop the parsley and add it to the rest of the ingredients. That's it, you can turn off the burner and invite your family to the dining table.

Fish soup from canned pink salmon

Fish from the salmon family is considered extremely nutritious and practical for cooking. It produces very nutritious soups that provide the body with calories and a surge of strength. When cooking according to the recipe, you can easily use not only pink salmon, but also salmon; with such a product no pre-treatment is required. Soup made from delicious canned fish will have excellent taste even without grains.

To prepare you need to have:

pieces of canned pink salmon – 1 package;
medium-sized potatoes – 8-10 pcs.;
small carrot – 1 pc.;
medium onion – 1 pc.;
salt – 1 pinch;
parsley and dill - optional;
dried rosemary – 1-2 sprigs;
purified water – 1.5 l.

Cooking method:

Cut carrots into thin slices, potatoes into small cubes. The onion should be chopped into quarters and then chopped.
Fill the pan with water and put it on the fire. Next (as soon as the contents boil) turn on the burner and begin preparing soup from canned pink salmon. We lay out all the ingredients except fish and fresh herbs. It is not necessary to use rosemary: it depends on whether you like the aroma of citrus and camphor. After boiling, set for 15-25 minutes.
Open the canned fish with pink salmon and pour the juice into the pan. Grind the fish and add to the bubbling soup. Let dinner cook on the stove for a couple more minutes.
Finally, remove the pan from the heat, pour the first dish into a served bowl and, sprinkled with herbs, treat the guests.

Canned tuna soup

The first one that deserves attention! This fish is rich in amino acids and vitamins. By eating it, you can increase your immunity and prevent cardiovascular diseases. Soup made from canned tuna turns out fatty and tasty. You can put both pasta and millet there. To add some piquancy, before serving, the fish dish can be seasoned with garlic and chopped parsley.

Ingredients for Canned Tuna Soup:

large potatoes - 1 pc.;
onion - 1 head;
vermicelli “spider web” – 4 tbsp. l.;
tuna in oil – 1 jar;
salt – 1 pinch;
chopped allspice – 1 pinch;
vegetable oil – 1 tsp;
laurel leaf – 1 pc.

Cooking method:

You need to chop the vegetables. We will do this using the method that suits you.
Next, open the puck with canned fish and remove the oil. Place the tuna on a plate and lightly crush it with a fork.
Pour about 2 liters of water into the pan and leave it over medium heat. While the liquid is boiling, fry the onion with butter until golden brown. Pour salt, pepper, frying, and potatoes into a bubbling pan. Let it cook until the last ingredient is half cooked.
After adding the vermicelli, after 3 minutes put the tuna in the pan, leave on the fire for about 3-5 minutes.
As soon as the soup with canned fish is ready, feel free to serve it.

Vegetable soup from sprat in tomato

Ingredients

Onions - 2 pieces
Carrots – 1 piece
Potatoes – 4 pieces
Tomato juice - 2 glasses
Salt, sugar, spices - To taste
Water – 2 Liters
Sprat in tomato sauce – 1 piece (1 can)
Vegetable oil - To taste

Recipe

Peel the potatoes and cut into small cubes. Place the potatoes in a saucepan and cover with water. Grandma often poured boiling water right away. This speeded up the cooking process of the soup and, in her opinion, improved the taste of the potatoes in the finished dish.
Cut the onion into small cubes.
Grate the carrots.
Fry the onion in vegetable oil until lightly browned. Add carrots to it. Simmer everything together until the vegetables are soft. Reduce the heat immediately so that the vegetables do not burn while frying.
Next we need a glass of tomato juice and sprat in a tomato. Try to choose a high-quality and proven product.
Pour tomato juice into the pan and let it boil. Add herbs and spices to taste. Add a little salt and sugar to remove the acidity of the tomato. Cook for 5-7 minutes, then turn off.
To the boiling potatoes, add the sprat in tomato along with the liquid from the jar. Add our roast to the soup. Cook for 5-7 minutes.
Boil the soup until done. Check it for salt, spices (do you have enough of everything). Turn off. Let it sit for a while. Pour into bowls and serve.

Sprat soup in tomato sauce with buckwheat

Take:

Carrot.
A jar of sprat.
Buckwheat – 70 gr.
Onion.
Potato tubers – 3 pcs.
Greens, salt.
Water - liter.

How to cook:

Peel the potatoes and cut into large pieces.

Pour water into the pan. Bring to cook over high heat.
Pour washed buckwheat into boiling water and reduce heat to low. Cook for a quarter of an hour.
Wash the peeled carrots and chop into strips. Chop the onion into cubes. Fry by placing the onion in the frying pan first, then the carrot sticks.
Add roasted vegetables, bay leaves, and sprat to the pan.
Simmer the soup for about five minutes, turn off the burner. Cover the soup with a lid and leave to steep for a quarter of an hour.

Fragrant canned sprat soup

Ingredients

Water - 3 l
Onions - 170 g
Carrots – 100 g
Potatoes - 650 g
Rice - 80 g
Sprat in tomato sauce – 2 cans
Salt - to taste
Ground black pepper - to taste
Bay leaf - 2 pcs.
Ground allspice - to taste
Dill - 6 sprigs
Parsley - 6 sprigs
Sunflower oil – 40 g

Recipe

Cut the onion into small pieces and grate the carrots on a coarse grater. Pour water. Send it to the fire. Bring to a boil.
Add chopped potatoes and washed rice to the boiling vegetable broth. Cook until the ingredients are ready.
When the potatoes and rice are ready, add the sprat in tomato sauce. Stir. Season with spices. Bring to a boil. Boil for about five minutes over low heat.
Add chopped herbs. Stir. Boil for about a minute and turn off. Sprat soup in tomato sauce is ready.

Fish soup made from canned saury with barley

One of my childhood favorites, tasty and satisfying versions of fish soup with saury. Pearl barley is just as good for soup as rice. After all, even the famous rassolnik is prepared with its addition. True, to prepare such a soup you will have to reserve a little more time. It's all about pearl barley, which does not cook as quickly as rice, and to cook it you first need to soak it in water in advance.

After this, it is cooked along with the rest of the ingredients and in the finished soup it will be tender, soft, but at the same time it will not boil, but will look like small pearls. Beautiful and tasty. Those who love this memorable taste do not need to explain that such difficulties are worth it.

You will need:

saury canned in its own juice - 1 can;
pearl barley - 2 tablespoons;
potatoes - 2 pcs;
carrots - 1 piece;
onion - 1 piece;
bay leaf - 1 piece;
salt and pepper to taste;
fresh greens.

Preparation:

You may be interested in: Meatballs with gravy. Very tasty recipes: with tomato sauce, with rice, in cream sauce and like in kindergarten.

Soak pearl barley in water in advance. Place two tablespoons of pearl barley in a small bowl or cup, cover with water and leave for 10-12 hours. It is most convenient to do this the night before when you plan to prepare canned saury soup with barley.

The next day, rinse the pearl barley in clean water. Place a saucepan of salted water on the fire and bring to a boil. Add the washed pearl barley and cook for 10 minutes.

Next, prepare the vegetables. Cut the onion into small cubes and grate the carrots on a coarse grater. If you like larger pieces of carrots, then cut them into cubes or strips with a knife.

If desired, fry the onions and carrots in vegetable oil, but you can skip this and boil them until tender without frying.

Peel the potatoes and cut into medium-sized cubes. Send it to cook in a pan with barley, 10 minutes after adding the cereal. Then they will cook together until done.

Place onions and carrots in the pan. stir and cook further.

Open the jar of saury and mash the fish pieces with a fork. Then transfer the fish to the boiling broth along with the liquid. stir and cook until the potatoes are ready. Salt, pepper and add bay leaf.

At this time, chop fresh herbs. Once the potatoes and pearl barley are ready, turn off the heat and add the greens to the pan. Cover the fish soup with a lid and leave it like that for 15 minutes so that it absorbs the aromas and infuses. That's it, the soup is ready and can be served for lunch. Bon appetit!

Fish soup with tomatoes and sprat

Canned sprat in tomato – 1 pc.
Onion - 80 g
Potatoes - 3 pcs.
Garlic - 3 cloves
Carrots – 100 g
Greens - 1/3 bunch
Tomato - 2 pcs.
Salt - to taste
Vegetable oil - to taste
Water - 1.5 l
Rice - 3 tbsp.

Recipe

Peel the potatoes and cut into cubes.
Pour water into the pan. Add potatoes and rice. Cook over low heat until tender, about 20 minutes.
Wash and peel all vegetables. Cut tomatoes, garlic and onions into cubes. Cut the carrots and bell pepper into thin strips.
Pour vegetable oil into a frying pan and add the prepared vegetables.
Fry for about 5 minutes over low heat, stirring. Add finely chopped greens to the finished frying.
Place sprat in canned tomato. Do not stir to avoid damaging the integrity of the fish.
Salt the soup to taste, add all the dressing. Bring to a boil and turn off immediately.
Bon appetit!

Barley and tuna soup cooked in a slow cooker

Modern kitchen assistants can greatly simplify the preparation of many dishes, including soups. A multicooker is a kitchen appliance with program-controlled functions. To cook soup, just add all the ingredients and press the button.

The soup contains the following ingredients:

Canned tuna in oil – 1 can.
5 pieces of potatoes.
One onion.
Half a glass of pearl barley.
One carrot.
About 2 liters of clean water.
Table salt - to taste.
Dill, parsley and onion.
No more than 3 tablespoons of vegetable oil.

Cooking technology:

First of all, the pearl barley is washed and poured with boiling water for 30 minutes, which will help the pearl barley cook faster.

Vegetable oil is poured into the multicooker and heated by setting the “Frying” mode. At this time, vegetables are prepared. After this, the vegetables are fried until golden brown.

Take a jar of canned food, after which the contents of the jar are kneaded with a fork and sent to the slow cooker with the fried vegetables. After this, all ingredients should be simmered for a maximum of 10 minutes. After this, you can turn off the multicooker for a while.

At this time, the potatoes are prepared and loaded into the multicooker along with the prepared pearl barley and the addition of the required amount of water. The main thing is not to forget to add salt, and after that the “Soup” mode is selected and the button is pressed.

After 40 minutes, the chopped greens are sent to the multicooker, and the dish is cooked for another 20 minutes.

The soup should be served hot, immediately after preparation.

Canned saury soup with potatoes

Products (for 3 servings)

Saira canned in its own juice – 1 can (240 g)
Potatoes – 4 pcs.
Onions – 1 pc.
Fresh dill – 1 bunch
Butter – 20 g
or vegetable oil – 20 ml
Bay leaf – 1 pc.
Salt - to taste
Ground black pepper - to taste

Recipe

Prepare food.
Place a saucepan of water over high heat and bring to a boil.
Peel the potatoes, wash and cut into small pieces.
Peel the onion, wash and cut into cubes.
Wash and chop the greens.
Salt boiling water and add potatoes. Cook for 5 minutes over medium heat.
Add onion. Reduce heat. Cook everything together over low heat, covered, for 10-15 minutes (until the potatoes are done).
Place saury and juice into a saucepan.
Pepper the soup, add bay leaf and oil. Cook for 5-7 minutes.
Add dill. Mix. Remove the pot of soup from the heat.
Add dill. Mix. Remove the pot of soup from the heat.
Canned saury soup with potatoes is ready.
I recommend serving this fish soup with rye bread.
Bon appetit!

Canned fish soup: three original recipes

Canned fish soup with tomatoes

A pleasant-tasting, light soup is made from canned fish with fresh tomatoes.

Necessary

: How to cook canned fish at home

Preparing homemade canned food is a rather labor-intensive and time-consuming process. However, after trying the finished dish, you can be sure that the result is worth all the effort.

1 can of saury in oil; 1 onion; 1 small carrot; 1 parsley root; 2 small tomatoes; 2 potatoes; 2 tbsp. spoons of rice; parsley; salt to taste; 1 teaspoon butter; 1.5 liters of water.

How to cook

Cut the carrots and parsley into thin strips or pass through a coarse grater, finely chop the onions, divide each potato into several parts, and cut the tomatoes into small cubes.
Place a saucepan of water over medium heat, bring to a boil and add all the vegetables except tomatoes. Rinse the rice and add it to the pot of soup, salt the dish to taste.
Melt the butter over low heat and lightly simmer the tomatoes in it. Place them in the pan when the grains and other vegetables are ready. After a few minutes, add mashed canned food and chopped parsley to the soup, turn off the heat and leave the dish to steep under the lid for 10 minutes. Serve the finished canned fish soup with sour cream and white bread.

Canned tuna soup

Shutterstock

Original hearty soup.

Necessary

: 1 can of canned tuna; 1 tbsp. spoon of tomato puree; 1 pickled cucumber; 1 tbsp. a spoonful of canned green peas; 1 parsley root; 2 pieces of potatoes; 1.5 liters of water; 1 bunch of fresh dill; 2 tbsp. spoon of vegetable oil.

How to cook

Heat vegetable oil in a frying pan and fry the onion with tomato puree.
Finely chop the pickled cucumber, cut the potatoes into cubes, and pass the parsley through a coarse grater.
Boil water and put potatoes with parsley in it, after 15 minutes add fried tomato and onion, cucumber, green peas and canned food, salt the soup to your taste. Keep the soup on low heat for another 10 minutes, then season it with dill and serve.

Canned pink salmon soup

Shutterstock

A nutritious and tasty soup is made from pink salmon.

Necessary

: 1 can of canned food; 2 tbsp. spoons of rice; 3 pieces of potatoes; 1 piece of onion; 1 piece of carrot; 1 bay leaf; 2 black peppercorns; 1.2 liters of water; dill greens; parsley; salt to taste.

How to cook

Open the canned pink salmon and drain the liquid from it into a separate container, cut the fish into several pieces.
Grate the carrots on a coarse grater, finely chop the onion, cut the potatoes into small cubes.
Pour the fish broth into a saucepan of water and place it over medium heat.
Bring the liquid to a boil, add salt, then add the washed rice and cook for 10 minutes.
Next, add vegetables to the soup and cook for another 10-15 minutes, then add pink salmon and chopped greens to the pan.
Simmer the dish over low heat for 5-7 minutes, then pour into plates and serve with white bread croutons and sour cream.

And one more fish soup recipe: Bon appetit!

Sardine soup

Products

Potatoes – 2 pcs.
Carrots – 1 pc.
Onions – 1 pc.
Garlic – 2 teeth.
Water – 700 ml
Canned food “Sardine in tomato” – 1 b.
Chopped parsley – 1 tbsp.
Vegetable oil – 2 tbsp.
Vermicelli – 50 g

Recipe

Pour water into the pan and put on fire.
Wash the potatoes, peel them, rinse them again, cut them into cubes, add them to cold water. Bring to a boil over high heat, reduce heat.
Peel the onion. Chop finely. Fry in vegetable oil.
Peel the carrots. Grate. Fry along with onions.
Add chopped garlic to the onions and carrots.
Open the canned food and separate the fish from the bones. Crush the flesh of the fish with a fork and add it to the vegetables along with the juice. Boil.
Place the fish and vegetable mixture in a saucepan with the potatoes.
Add vermicelli to the soup. Cook for 5-7 minutes.
At the end of cooking, add greens to the sardine soup.

Ingredients:

Canned fish in tomato sauce - 1 can. I have this sardine, but you can take salmon, gobies, mackerel and even sprat.
Potatoes - 2 pcs.;
Onion - 1 head;
Carrots - 2 pcs.;
Pasta - 1 handful. I make it with stelline, sometimes with vermicelli. It doesn’t really matter what kind of pasta the soup comes with. You can easily replace pasta with beans. As far as I know, this dish is also made with pearl barley, millet or rice.
Any bell pepper - 1 pc.;
Tomato paste - 2 tsp;
Salt, pepper, herbs and seasonings - to taste.

Canned tuna and rice soup

Products (for 6 servings)

Natural canned tuna – 250 g
Potatoes – 2 pcs. (200 g)
Long grain rice (or steamed) – 80-100 g
Onions – 1 pc.
Carrots – 1 pc.
Salt - to taste
Fresh parsley – 2-3 sprigs
Water – 1.5 l

Recipe

We prepare the products. To ensure that the soup turns out tasty and the rice does not turn into porridge, it is better to use long-grain rice (or steamed).
Peel the potatoes, wash them and cut them into small cubes or cubes.
We wash the chopped potatoes again to remove the starch.
Fill the potatoes with water in a saucepan and put on fire.
Peel the carrots and cut into strips.
Place the chopped carrots in the pan with the potatoes.
Peel the onion and cut into small cubes.
Add the onions to the pan with the potatoes and carrots.
Wash the rice several times until the water is clear.
Then add the rice to the pan and cook the soup for about 25 minutes.
Mash the canned tuna into small pieces with a fork.
Then add the tuna to the soup.
Salt the soup to taste and cook over medium heat for 5 minutes. Turn off the heat and let the soup stand covered for a few minutes.
Wash and finely chop the parsley.
Pour the soup with canned tuna and rice into bowls, sprinkle with fresh herbs and serve.
Bon appetit!

Recipe for sprat soup in tomato sauce

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

List of ingredients

Potato	4-5 pcs.
Ground black pepper	taste
Sprat in tomato	1 jar
Salt	taste
Carrot	1 PC.
Fresh herbs	1 bunch
Millet	60-70 g
Vegetable oil	50-60 ml
Medium bulb	1 PC.
Lavrushka	1 sheet

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.
You can add bell peppers, cut into pieces or strips, to the frying.
Instead of millet, you can use pearl barley, rice, or make buckwheat soup with sprat.
Sprat soup with dumplings or pasta - horns, spirals or shells - turns out delicious.
You can also add canned beans to the soup or boil them yourself.

Video recipe

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

https://youtu.be/MiD-Y40vlhw

For a change, I recommend preparing traditional Thai Tom Yum soup with seafood or light Japanese Miso soup.

Fish soup from canned pink salmon, with cheese and spinach

Products

Canned pink salmon – 1 can (volume 250 g)
Processed cheese – 90 g
Spinach – 1 bunch
Potatoes – 2 pcs.
Carrots – 1 pc.
Red bell pepper – 1 pc.
Onions – 1 pc.
Salt - to taste
Ground black pepper - to taste
Vegetable oil - for frying

Recipe

Prepare ingredients for making fish soup with cheese and spinach.
Cut onions, carrots and bell peppers into small cubes.
Heat a little oil in a frying pan. Fry chopped vegetables (onions, carrots and peppers) until soft. Salt and pepper.
Wash the spinach and remove the stems. Chop the spinach leaves.
Peel the potatoes, cut into cubes, place in a saucepan. Pour 1 liter of cold water over the potatoes and put on fire. When the water boils, add salt, reduce heat and cook the potatoes until tender.
When the potatoes are cooked, add the fried vegetables to the pan.
Add canned pink salmon to the soup. Cook the soup with fish for another 3-4 minutes.
Then add the spinach and bring the fish soup to a boil.
Grate the processed cheese or cut into pieces. Add cheese to moderately simmering canned and vegetable soup.
Stir the cheese soup until all the cheese melts.
A tasty and nutritious fish soup with melted cheese and spinach was prepared quite quickly. You can serve soup with canned pink salmon on the table.
Bon appetit!

Fish soup from canned pink salmon - recipe with photo

We will cook canned pink salmon a little differently, since pink salmon or salmon, chum salmon, etc. more neutral and the soup may seem bland. But it can be confidently called dietary.

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

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

List of ingredients

Canned food	2 cans
Black peppercorns	4-5 pcs.
Any cereal	60-70 g
Salt	taste
Carrot	1 PC.
Greenery	1 bunch
Potato	4-5 pcs.
Vegetable oil	20-30 ml
Lavrushka	1 PC.
Medium bulb	1 PC.

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.
Chop the peeled onion and grate the carrots on a coarse grater.
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 liters of 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

and add chopped herbs.
Stir and leave on “Heat” for 10 minutes.

After the fish soup, prepare chicken broth soup in a slow cooker. And your kids will surely love the cauliflower puree soup.