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Canned sprat fish soup

Canned Sprat Fish Soup

A tasty, aromatic soup for when you're short on time. The very idea that you could make a delicious soup from canned fish once struck me as heretical, but sprat soup changed my mind. It's a tasty, fragrant dish that I loved right away, and I hope you'll enjoy it just as much.

Violetta

Recipe author

Composition / ingredients

Servings:

Sprat (in tomato sauce - 1 can)

200

Potatoes (medium)

Onion

Buckwheat

Carrot

Salt

Dried spices

0.5

Fresh herbs

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 20 % 5 g

Fats 20 % 5 g

Carbohydrates 60 % 15 g

118 kcal

GI: 80 / 20 / 0

Cooking method

Cooking time: 40 min

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You don't have to be a top-tier chef to make this soup — the recipe is simple enough for even a teenager. First, peel and dice the potatoes, cover them with water, and put them on the heat. Once the water boils, add the buckwheat and let it simmer gently for about 15 minutes. Meanwhile, sauté the onion and carrot, then add them, along with the sprat, to the soup. Don't forget salt and pepper to taste, and — without turning up the heat — let it cook for 5–7 minutes. When you ladle the soup into bowls, chop a little fresh herbs over the top, and that's it. A simple but surprisingly delicious soup is ready. If you like, you can use fine thin noodles instead of buckwheat — that's very nice too, though personally I prefer it with buckwheat.