Canned tomato soup
Composition / ingredients
10
Servings:
Cooking method
1. Peel the onion and carrot, cut the onion into small cubes, and grate the carrots on a coarse grater. We put the vegetables immediately into a saucepan, add bay leaf, pour water, send it to the fire, bring it to a boil.
2. Peel the potatoes, wash them, cut them into cubes, as usual for soup. We put it in a saucepan with onions and carrots. I wash the rice and also put it in the soup.
3. Cook for 20-25 minutes, then add the sprat in tomato sauce, season with black and allspice, salt to taste, cook for 5 minutes.
4. Wash the dill, chop it with a knife, put it in the soup, keep it on fire for another 1-2 minutes.
Pour in portions and serve on the table.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Raw wild rice - 353 kcal/100g
- Brown raw rice - 360 kcal/100g
- Boiled brown rice - 119 kcal/100g
- White fortified raw rice - 363 kcal/100g
- Fortified boiled white rice - 109 kcal/100g
- White rice, steamed, with long grains raw - 369 kcal/100g
- Steamed white rice, boiled with long grains - 106 kcal/100g
- Instant dry rice - 374 kcal/100g
- Instant rice, ready to eat - 109 kcal/100g
- Fig - 344 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Baltic sprat - 137 kcal/100g
- Hot smoked sprat - 162 kcal/100g
- Caspian sprat - 191 kcal/100g
- Spiced sprat - 154 kcal/100g
- Salt sprat - 137 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Allspice - 263 kcal/100g
