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Soup with sprats

Soup with Sprats

Here's a soup that comes together fast — perfect for those days when there's just no time to cook. All you need is a few potatoes, a can of smoked sprats, and a couple of sprigs of fresh herbs. The result is a fragrant, hearty soup with a subtle smoky note. Treat your family to something a little different!

Recipe author

Composition / ingredients

Servings:

Water

Potatoes

Vegetable oil (for sautéing)

Carrots

Bell pepper

Onion

Salt

1.2

Bay leaf

Cilantro

1.2

Fresh herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 25 % 1 g

Carbohydrates 75 % 3 g

24 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 25 min

Step 1:

How do you make soup with sprats? Pour the measured amount of water into a pot and set it over the heat. While it comes up to a boil, peel the potatoes.
Step 2:

New potatoes are best here — they make for a tastier soup and are better for you. Cut the potatoes into small cubes. Once the water boils, add the potatoes and cook for 5–7 minutes.
Step 3:

Peel the onion, rinse it, and finely chop. Dipping the knife in cold water now and then helps keep your eyes from watering.
Step 4:

Scrub the carrot well — a brush works best for getting rid of any clinging sand or dirt. Grate the carrot on the medium side of a grater.
Step 5:

Pour the vegetable oil into a skillet and set it over the heat. Once the oil is hot, add the chopped onion and grated carrot. Sauté for a few minutes — usually 2–3, though it depends on your stove.
Step 6:

Meanwhile, wash the bell pepper, cut it in half, and remove the ribs and seeds. Use whatever color pepper you like best. Dice it and add it to the skillet. Stir and sauté for another 4 minutes.
Step 7:

Carefully transfer the sautéed vegetables into the pot of nearly-cooked potatoes and stir. Add the bay leaf — I like to rinse it under running water first to wash off any dust.
Step 8:

Open the can of sprats. Gently add the fish to the soup, trying not to break them up. I don't recommend pouring in the oil from the can — it makes the soup too greasy — but go with your own taste.
Step 9:

Bring the soup to a boil, add salt, turn the heat down low, and cover. Simmer for 5 minutes, then turn off the heat. Stir in the coriander, dill, and green onion. These herbs suit this soup best, but use whatever you like. Always rinse the herbs before using — there's often invisible dirt and dust on them.
Step 10:

I recommend adding the herbs only after you've turned off the heat, to keep all their aroma. Let the soup rest, covered, for 10 minutes, then serve for lunch. Enjoy!