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Fast and tasty
Sprat soup in tomato with vermicelli

Sprat-in-Tomato Soup with Noodles

Tasty, hearty, and about as easy as it gets! This sprat-in-tomato soup with noodles is bright and fragrant, and it comes together fast and fuss-free. Make it with plain water or chicken broth. Fresh herbs and garlic add a special flavor and a little something extra.

Pearl

Recipe author

Composition / ingredients

Servings:

Sprats (in tomato sauce)

240

Pasta (30-40 g)

Potatoes (small, or 3 medium)

Onion

0.5

Carrots (small)

Vegetable oil

Garlic (optional)

Bay leaf

Salt

Ground black pepper

Fresh herbs

Water (or chicken broth)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 17 % 2 g

Fats 33 % 4 g

Carbohydrates 50 % 6 g

65 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 30 min

Step 1:

How do you make sprat-in-tomato soup with noodles? Prep the ingredients from the list. Use any pasta you like—this time I used store-bought egg noodles.
Step 2:

Peel the potatoes, onion, carrot, and garlic. Rinse the vegetables in clean water and pat them dry. Rinse the bay leaf too.
Step 3:

Cut the potatoes into small cubes or sticks, whichever you prefer. Finely chop the onion, and grate the carrot on a coarse grater—or cut it into thin rounds or half-moons.
Step 4:

Heat a little refined vegetable oil in a skillet. Add the onion and carrot and sauté over high heat, stirring, until they're browned to your liking.
Step 5:

Mash the sprats in tomato sauce with a fork. Don't break the fish up too small, or it'll fall apart into mush while cooking and spoil the look of the soup.
Step 6:

Add the cut potatoes to a pot of water or broth. Bring everything to a boil, then lower the heat and cook the potatoes, covered, until tender. Don't seal the lid tight—leave a small gap.
Step 7:

Turn the heat under the pot up to high and add the sprats in tomato. When it comes to a boil, reduce to medium and cook everything together for a minute or two.
Step 8:

Next, add the sautéed onion and carrot along with the pasta. Keep it on the stove until the pasta is fully cooked.
Step 9:

At the end, add the bay leaf, finely chopped herbs, and the garlic (pressed or chopped by hand). Salt to taste. Let it simmer another minute or two, then take the soup off the heat.
Step 10:

When serving, offer ground black pepper for each bowl.

I used thin egg noodles for this soup, so I added them at the end with the herbs and garlic, brought it to a boil, and turned off the heat. I let the soup sit, covered, for about 15 minutes—by then the noodles were perfectly done. This amount made a medium-thick soup.
Enjoy!
Important! Whether or not the recipe gives an amount of water, it's best to go by your own preference (thick versus thin soup), the size of your pot, and the ingredients you're using. Keep in mind the author's idea of how much meat, potatoes, grain, and so on belongs in the soup may not match yours. In practice, if it's your first time, don't cook a whole pot at once—make a tasting batch for one or two people. Scale all the recipe's ingredients down to 1–2 servings and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Remember that some liquid boils off as it cooks. After tasting a small batch, you can adjust both the liquid and the proportions to your taste. Before long, like most seasoned cooks, you'll be adding water and ingredients by eye.
For how to pick the perfect pot for soup, porridge, or pickling, see a guide on cookware.