Composition / ingredients
Step-by-step cooking
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Not only an extra-class cook can cook such a soup, because the culinary recipe is simple and will not be difficult even for a teenager.
First you need to peel and dice the potatoes, then pour it with water and put it on fire. Add buckwheat to the boiling water and let it stand on low heat for 15 minutes.
Meanwhile, fry the onions and carrots, add them, as well as sprat to the soup. Do not forget about salt and pepper for taste and, without increasing the heat, let it cook for 5-7 minutes.
When you pour the soup into the plates, chop some greens – and that's it. A simple, but surprisingly delicious soup is ready. If desired, by the way, you can use fine thin noodles instead of buckwheat, it also turns out very interesting, although I personally like buckwheat more.
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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Buckwheat (whole grain) - 335 kcal/100g
- Dark buckwheat flour - 333 kcal/100g
- Light buckwheat flour - 347 kcal/100g
- Boiled buckwheat - 163 kcal/100g
- Buckwheat - 313 kcal/100g
- Vegetable oil - 873 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
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
