Sprat soup in tomato sauce with potatoes and rice

Budget, from ordinary products, delicious! Sprat soup in tomato sauce with potatoes and rice is a simple but very appetizing recipe for the first course. It is cooked on water, is considered light food and is made from vegetables that are always at hand.

Maria

Recipe author

Sprat soup in tomato sauce with potatoes and rice

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Composition / ingredients

servings:

Sprat (in tomato sauce)

250

Fig

120

Potatoes

Carrots

Water

Bay leaf

Ground black pepper

to taste

Salt

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 22 % 2 g

Fats 11 % 1 g

Carbohydrates 67 % 6 g

39 kcal

GI: 50 / 50 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
How to cook sprat soup in tomato sauce with potatoes and rice? Prepare the ingredients. Wash the vegetables thoroughly under running water with a brush, then dry them. Choose a high-quality, delicious sprat from a trusted manufacturer. Any rice will do — round, long, steamed, whatever it is. Instead of water, you can use fish or vegetable broth.
Step 2:
Peel and dice the potatoes.
Step 3:
Peel the carrots, then grate on a coarse or medium grater.
Step 4:
Rinse the rice thoroughly in several waters so that the excess starch is washed out — then it will not stick together when cooking.
Step 5:
Bring water or broth to a boil. Put potatoes, carrots, bay leaf and salt in it. Bring to a boil again over medium heat.
Step 6:
When the water boils, add the washed rice.
Step 7:
Cover the pan with a lid, while there should be a small crack for steam to escape — this is important when cooking rice dishes, otherwise they can escape. Cook the soup over low heat for about 15-20 minutes, until the potatoes are soft.
Step 8:
Add sprat in tomato to the soup. Cook for another 5 minutes at a low boil.
Step 9:
Remove the pan from the heat, cover and let stand for about 10 minutes.
Step 10:
Pour the soup on plates and serve to the table, sprinkle with chopped herbs if desired. Bon appetit!

Instead of rice in the soup, you can use any other cereal, for example, buckwheat, millet, pearl barley. Or even pasta at all.
If you add fresh tomatoes, it will definitely taste better.
It is better to serve such a dish with rye bread or crispy croutons.
If you add cabbage and beetroot to the rest of the ingredients, you will get a wonderful borscht.

Important! Regardless of whether the amount of water for soup is indicated in the recipe or not, it is best to focus on your own preferences (thick or more liquid soup you like), as well as on the size of your pan and the products taken for cooking. Do not forget that the author has his own view on the amount of meat, potatoes, cereals and other ingredients in the soup, which may not coincide with yours. In practice, this means that if you are cooking for the first time, you should not cook a whole pot at once. Make a soup for tasting - for one or two people. To do this, reduce the amount of all ingredients according to the recipe to 1-2 servings, and take the amount of water from the calculation: from one cup per serving - if the soup is very thick, to 1.5-2 cups - if more liquid. Do not forget to take into account that part of the liquid will boil off during the cooking process. After tasting a small portion of soup, you can adjust both the amount of liquid and the proportions of ingredients to your taste. In the future, like most experienced housewives, you will be able to pour water for soup and lay the ingredients “by eye".

For cooking, it is better to use filtered or bottled water that is neutral to taste. If you use tap water, keep in mind that it can give the dish an unpleasant characteristic taste.

Important! To make rice dishes invariably delicious, read the article about the subtleties of choosing rice and the secrets of its preparation .