Cabbage soup with sprat in tomato sauce - recipes

2

Prepared by: Kamenevaa

10/23/2019 Cooking time: 40 min

A simple and quick option for a hearty lunch for the whole family is cabbage soup with canned food. For such cabbage we use sauerkraut, the recipe is very simple and quite quick, so try it!

Option 1: Classic recipe for cabbage soup with sprat

At first glance, it may seem that this combination is not entirely unsuccessful. But many housewives have already tried this recipe and continue to prepare it at home. The most important thing is to choose high-quality canned sprat. Canned food is different from canned food. Therefore, it is better to choose proven, previously tested sprat in tomato sauce. The remaining ingredients remain the same as for regular borscht without the meat component.

Ingredients:

• 700 g cabbage;
• 1 can of sprat in tomato;
• large potatoes – 2 pcs;
• 1 onion;
• one carrot;
• two tomatoes;
• red bell pepper – 80 gr;
• 75 grams of growing oil;
• 5 grams of pepper;
• 2 dessert spoons of salt;
• 100 g parsley.

Step-by-step recipe for cabbage soup with sprat

Peel the potato tubers, wash them and cut them into small cubes, as for regular soup.

Pour water into a saucepan, add potatoes and bring to a boil. Then turn the heat to low, cover and cook.

Peel the onions and carrots and cut them into small squares. Wash the bell pepper, cut off the cap and remove the seeds, rinse and chop with a knife.

Now we need a deep saucepan. Pour more oil into it as indicated in the recipe. Add the onions, after a couple of minutes the carrots, and then the bell peppers - simmer until all the vegetables are soft and golden brown.

Wash the tomatoes, pierce the stems at the base, scald them and remove the skin. Cut into cubes or small slices and add to the pan with the rest of the vegetables.

As soon as all the liquid in the saucepan has evaporated, add the sprat in the tomato. Simmer on low for another five minutes.

Wash the cabbage, remove spoiled leaves and chop finely. As soon as the potatoes are cooked, add cabbage to the soup. Add salt, stir and cook for another five minutes.

Wash and finely chop the greens.

Place the sprat dressing in the pan and cook for another 6-7 minutes.

Add the greens, taste for salt, add black pepper. Boil the parsley for about five minutes and turn off the heat.

The finished dish should sit for a while so that the ingredients complement each other.

Fish soup - general principles of preparation

• Fish. To prepare cabbage soup, you can use fillets, whole carcasses or ridges with heads. The size of the fish, as well as the variety, does not matter. This product is prepared quickly, 15 minutes of cooking is enough, so add it along with or after the potatoes.

• Cabbage. For fish soup, you can use a fresh head of cabbage or a fermented product. The quantities indicated in the recipes can be changed to suit your taste.

• Other vegetables. Usually these are potatoes, onions and carrots; bell peppers can be added. Some of them are placed directly into the pan, while others require pre-frying in a separate bowl.

• Tomato. You can use fresh or canned tomatoes, pasta or ketchup sauce. Some recipes may not include tomato.

• Canned food. Fresh fish is not always used for cabbage soup; the product is often replaced with canned food: mackerel or saury in oil, sprat in tomato.

• Spices, herbs. You can use additives to suit your taste: parsley, dill, roots, different types of pepper, ready-made mixtures of seasonings for first courses or for fish.

Option 2: Quick recipe for cabbage soup with sprat and sauerkraut

To prepare quick cabbage soup with sprat, we will use sauerkraut. Regular “Baltic” sprat or your favorite one will do. The main thing is that it is in tomato paste. The recipe makes about eight servings of the finished dish.

Ingredients:

• 200 grams of sauerkraut;
• 2 cans of sprat;
• onion – 2 pcs;
• medium carrots – 2 pcs;
• 200 grams of potatoes;
• 40 grams of oil grows;
• 10 g salt;
• 1/2 bunch of dill and parsley;
• 2 pinches of black pepper.

How to quickly cook cabbage soup with sprat

First, wash and peel the potatoes, put them in water and bring to a boil. Cook until the potatoes are done.

Let's try sauerkraut. If it is not too sour, put it in a saucepan. Or rinse it under water if the flavor is too strong.

You can’t put sauerkraut right with the potatoes, otherwise they will cook much longer than usual.

Finely chop the onion and fry in refined vegetable oil.

Grate the washed and peeled carrots and add to the onion.

Add the sprat to the dressing along with the sauce - mix. Simmer for another five minutes and add the dressing to the pan.

Finely chop the greens and add them to the cabbage soup, add salt and pepper. Stir again and taste. Add more spices if desired.

Cook for another fifteen minutes and turn off the heat.

Ingredients and how to cook

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ingredients for 5 servings or - the number of products for the servings you need will be calculated automatically!'>

Total:

Cooking time: 1 hour

Option 3: Cabbage soup with sprat and red beans

If you prepare cabbage soup with sprat and add canned red beans, it will turn out even tastier and more satisfying. It is best to take the beans in their own juice, since the tomato paste is already in the sprat. We don't want the shi to be too sour. We will need fresh cabbage; prepare your favorite greens if desired.

Ingredients:

• 400 grams of fresh cabbage;
• 1 carrot;
• 2 onions;
• 400 g potatoes;
• 2 cans of sprat in tomato;
• 1 can of red beans;
• salt and pepper;
• greens to taste.

How to cook

Rinse the cabbage and chop into medium pieces.

Pour water into a large saucepan or cauldron and bring to a boil.

Peel the potatoes and rinse. Cut into cubes and place in a cauldron.

As soon as the water boils again, add the cabbage.

We peel the carrots from the top layer with a vegetable peeler and grate them on a coarse grater.

Peel the onion, cut into squares and fry in oil.

Add carrots to the onion, mix and fry until golden brown.

Pour the dressing into the cauldron and stir. Cook for another half hour.

Open the cans of sprat in the tomato, mash with a fork and add to the cabbage soup - stir.

Open the can of beans, drain the juice and pour into the cauldron, stir again.

Cook for about half an hour over medium heat. Then add salt, pepper and chopped herbs if desired.

Note to the hostess: This recipe can be supplemented with mushrooms if desired. Any will do: fresh or frozen. Cabbage soup is prepared in the same way, and the mushrooms are placed in a cauldron along with cabbage. Try it, definitely.

Shchi with chicken from fresh cabbage: step-by-step recipe

Most often, cabbage soup is prepared from sauerkraut, which is why the dish is considered a winter dish. But many housewives prepare this cabbage soup from fresh vegetables. A chicken dish is quite filling and nutritious.

Ingredients:

• 400 g white cabbage
• 200 g potatoes
• 1 onion
• 1 carrot
• 3 tomatoes
• 400 g chicken meat
• Vegetable oil
• Salt, spices
• Greenery

Recipe:

• Take a chicken leg, you can use a soup set or breast for broth. But the broth will be rich from the back of the chicken. Boil the chicken for 1 hour.
• Peel the potatoes and cut into strips or cubes. Boil the potatoes for 15 minutes and throw in the shredded cabbage. Cook for another 10 minutes.
• At this time, prepare the frying. Grind the carrots and finely chop the onion. Grind the tomatoes in a blender.
• Fry the vegetables until golden brown and add the tomato. Simmer for 5 minutes. Add frying and simmer for 2 minutes. Add salt and spices, and then herbs.
• Cover with a lid and turn off the heat.

A multicooker is an assistant to any housewife. You can cook first courses and soups in it. Cabbage soup in a slow cooker turns out rich, tasty and satisfying.

Ingredients:

• 300 g pork meat
• 250 potatoes
• 1 salad pepper
• 1 onion
• 1 carrot
• 3 tomatoes
• Salt pepper
• 400 g cabbage

Recipe:

• Finely chop the pork and place it in the slow cooker. Add carrots, onions and lettuce peppers. Pour oil and fry a little on the “frying” or “deep-frying” mode.
• Simmer in this mode for 15 minutes. Add diced potatoes, cabbage and add water up to the mark. Add crushed tomatoes.
• Close the lid and cook in the “Soup” mode for 40-50 minutes. Add greens before serving.

Option 4: Cabbage soup with sprat and tomato paste

If you want to make the cabbage soup a little sour, add a little tomato paste. It will complement the taste of the sprat and give a richer color to the finished dish.

Ingredients:

• medium-sized potatoes - 4 pcs;
• 300 grams of fresh cabbage;
• onion – 1 head;
• one carrot;
• 2 large spoons of tomato paste;
• 40 ml grow refiner oil;
• 1 can of sprat in tomato;
• 10 g salt;
• 5 grams of black pepper;
• 50 grams of dill;
• 1 bay leaf.

Step by step recipe

Pour water into the pan and wait for it to boil.

Meanwhile, peel and cut the potatoes. Place in boiling water and continue cooking over low heat.

Chop the onion, add it to the frying pan and start frying in vegetable oil.

After a couple of minutes, add grated carrots and mix.

As soon as the vegetables have acquired a golden color, pour in the tomato paste and stir again. Simmer for another five minutes.

Tip: To make the sauteed taste more delicate, fry in butter.

Once the potatoes are almost ready, add the finely chopped cabbage.

Add dressing and salt.

Open a can of sprat. If desired, you can mash it with a fork or put it in the cabbage soup as is - stir. The sprat is added about five minutes before the soup is ready.

Taste for salt, pepper and add a bay leaf.

Five minutes before readiness, add the greens, boil a little more and turn off the heat.

Infuse the cabbage soup for about fifteen minutes.

Cabbage soup with pork from fresh cabbage: recipe

With pork broth, cabbage soup turns out very rich and thick. To prepare the dish, you can use both fresh and sauerkraut.

Ingredients:

• 400 g pork meat
• 400 g white cabbage
• 300 g potatoes
• One onion, carrot and bell pepper each
• 300 g tomatoes or a spoon of paste
• Vegetable oil
• Salt, spices, parsley

Recipe:

• Cut the meat into small pieces and place in a three-liter saucepan. And pour in water and simmer over low heat for 1 hour. Chop the potatoes and cabbage.
• Chop carrots, onions and peppers and place in a frying pan with vegetable oil. Fry until golden brown and add pureed tomatoes.
• Add the vegetables to the broth and simmer for 20 minutes. Add frying. Add salt with spices and herbs.

Option 5: Cabbage soup with sprat and garlic

Garlic complements not only meat dishes, but also some fish dishes. Let's complement the delicious cabbage soup with sprat with a little garlic. The finished dish will sparkle with an appetizing aroma.

Ingredients:

• 600 grams of fresh cabbage;
• 2 cans of sprat;
• medium carrot;
• onion head;
• 10g salt;
• 60 grams of growing oil;
• 4 large potato tubers;
• 1 sweet pepper;
• 1/2 dessert spoon of black pepper;
• half a bunch of greenery;
• garlic – 3 cloves;
• 20 g tomato paste.

How to cook

Cut the potatoes into arbitrary small pieces.

Finely chop the cabbage.

Cut the peeled onion into thin half rings, after rinsing under cold water. This is done to prevent your eyes from watering so much while chopping onions.

We remove the carrots from the top layer, cut off the bitter base and grate them.

We clean the sweet pepper from seeds, rinse the inside with water and cut into cubes.

We sauté in vegetable oil. It is best to use a deep saucepan or large frying pan. First, fry the chopped onion, then add the grated carrots, add tomato paste and sweet pepper. Stir and fry for another seven minutes.

As soon as the water boils, add the potatoes. After the next boil, add the cabbage and stir. Cook for another fifteen minutes.

Now add salt, pepper, bay leaf. Stir the contents of the container.

Season the cabbage soup with tomato sauté and cook for another ten minutes.

Add the sprat and cook the cabbage soup for the same amount of time.

Finely chop the garlic and add it along with chopped herbs five minutes before readiness.

After the specified time, turn off the heat and infuse the delicious soup for fifteen minutes.

Cabbage soup with lamb from fresh cabbage: recipe

For this soup, pre-cook the lamb on the bone in the broth. If you don't like fat, skim the fat from the surface of the broth. Cut the meat into strips.

Ingredients:

• 550 g lamb on bones
• 300 g cabbage
• 350 g potatoes
• 1 carrot
• 1 bell pepper
• 2 cloves garlic
• Spoon of tomato paste
• Salt pepper
• 1 onion

Recipe:

• Cut the pre-cooked meat into strips and place on the fire along with the prepared broth. Add the potatoes and simmer for a quarter of an hour.
• Then add cabbage. Heat the oil in a frying pan and fry the onion, carrot and pepper. Add tomato paste and simmer a little over heat.
• Pour the tomato fry into the pan with vegetables, add salt and spices. Crush the garlic and add to the soup.

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Cabbage soup with sprat in tomato

Saturday, September 13, 2014 17:43 + to quote book

Cabbage soup with sprat in tomato is a tasty, aromatic, light and at the same time satisfying first course for every day. Preparing cabbage soup with sprat in tomato is not at all difficult and from a simple food set. At the same time, the taste of cabbage soup is so rich and the aroma is so appetizing that your loved ones will definitely appreciate this wonderful soup. Serving such cabbage soup is very tasty with plenty of green onions and homemade sour cream.

• List of ingredients

• cabbage - 1/2 pcs
• potatoes - 2 pcs
• sprat in tomato - 1 can
• onions - 1 pc.
• carrots - 1 pc.
• vegetable oil - 75 ml
• tomatoes - 2 pcs.
• sweet bell pepper - 1 pc.
• ground black pepper - to taste
• parsley - to taste
• salt - to taste

Peel all vegetables and wash thoroughly. Cut the potatoes into cubes, place in a saucepan for cabbage soup and rinse in cold water. Then drain the water and add fresh water to the potatoes in the pan. This must be done in order to remove excess starch from the potatoes. Place the pot with potatoes over high heat and let it boil. Then reduce the heat and cook for about 10 minutes.

In the meantime, cut the onion into cubes, the pepper into strips, and the carrots can be grated. Heat vegetable oil in a frying pan. Place all the vegetables at once and sauté until soft. Peel the tomatoes in any way convenient for you. Add to the fried vegetables, stir and heat to a boil over high heat. Reduce heat and let the tomato juice evaporate a little.

Place sprat along with tomato sauce into the roasted vegetables, stir a little and simmer for about 5 minutes.

Cut the white cabbage into fairly thin strips and place in a pan with the already prepared potatoes. Let it boil and cook for about 5 minutes.

Add the fried vegetables with sprat and cook everything together for about 7 minutes.

Add salt, pepper and finely chopped herbs to the cabbage soup. Cover with a lid, turn off the stove and let the cabbage soup brew thoroughly.

Cabbage soup with sprat in tomato is ready!

Tags:

cabbage potatoes

Cited 3 times Liked by: 1 user

Step-by-step preparation

Step 1:

Prepare the ingredients. To prepare cabbage soup with sprat in tomato sauce we will need: drinking water, white cabbage, potatoes, bay leaf, ground black pepper and salt.

Step 2:

Step 3:

Peel the potatoes, cut into medium slices.

Step 4:

Boil water in a saucepan. Add shredded cabbage. Cook for 5 minutes.

Step 5:

Then add potatoes and salt. Cook for another 15 minutes, stirring.

Step 6:

Roasting. To prepare the frying we will need: a can of sprat in tomato sauce, carrots, garlic, vegetable oil.

Step 7:

Grate the carrots on a coarse grater.

Step 8:

Peel the garlic and pass through a press.

Step 9:

Heat vegetable oil in a frying pan. Place carrots.

Step 10:

Immediately add the garlic, passed through a press. Fry, stirring, until the carrots are soft.

Step 11:

Then add the sprat with tomato to the pan along with the sauce. Stir and simmer together over low heat for 5 minutes.

Step 12:

Add the roast to the pan. Stir, bring to a boil and cook for 2 minutes. If desired, add dried or fresh dill to the cabbage soup and remove the pan from the heat.

Step 13:

Let it brew under the lid for 15-20 minutes and pour into plates.

Shchi is our native, original Russian dish. It is believed that they appeared in the national cuisine back in the 9th century, when cabbage was brought from Byzantium to Rus'. Ancient sources name several names for cabbage soup: shti, cabbage shti, borscht shti, repyan shti.

Having quickly gained popularity among all segments of the population, they took one of the leading positions in the meal. At first it was a vegetarian cult dish (made with vegetable or mushroom broth), but then it was also made into a meaty dish with meat or fish broth. Depending on the composition of the ingredients, the cabbage soup was either “rich” or “empty”. Poor people, who rarely had the opportunity to taste meat, added crushed lard to their cabbage soup on occasion. But it happened that I had to cook them only with cabbage and onions. Potatoes in cabbage soup appeared in the 17th century, and before that, if desired and available, they put turnips in them.

An interesting fact is that in the 18-19 centuries. In winter, ready-made cabbage soup was frozen and taken on the road in the form of large ice circles, and then chopped with an ax, placed in a cauldron, heated and eaten.

This popular love for the first dish was expressed in numerous aphorisms, proverbs and sayings. This revealed a whole layer of Russian folk culture. And even now in families, no, no, yes, they will serve a plate of fragrant, steaming cabbage soup to the table.

Tomato sprat soup - general principles of preparation

When there is not much time to prepare a tasty and satisfying first course, ordinary canned fish will come to the rescue. Sprat in tomato is quite inexpensive and is sold in all grocery stores. Tomato sprat soup is prepared in water, sometimes in vegetable broth. A standard set of vegetables usually includes: potatoes, onions, carrots and peppers. You can also add cabbage or beets. And with ripe tomatoes, the soup will be even richer and more aromatic. In general, sprat in tomato goes well with most vegetables, so you can experiment a little and come up with your own recipe for making tomato sprat soup. To prevent the dish from turning out bland, add various spices, seasonings and herbs to it. In addition to the usual salt and pepper, you can add sweet peas, dried garlic, basil, etc. Any fresh herbs not only decorate the soup, but also perfectly refresh it. The main principle of preparing a dish is the gradual addition of products into boiling water. First, they usually make the frying and place it after the potatoes; the canned food itself is added last, since the sprat is already ready for use and does not require long-term heat treatment. Sometimes we immediately put raw chopped vegetables into the dish without pre-sautéing. To make tomato sprat soup even richer and more appetizing, you can add any cereal to it: rice, pearl barley, buckwheat, etc. Tomato sprat soup is served with fresh herbs, garlic, rye bread or sour cream.

Useful tips

1. If you add fresh tomatoes, it will definitely taste better. They add tomato flavor.
2. To increase calorie content, you need to cook it in meat or fish broth. If you cook it in water, you get a lean dish.
3. Potatoes can be cut into cubes or slices, the taste will not change. Whichever cut you like best, use it.
4. It is better to grate the carrots on a coarse grater, then saute them so that they cook faster.
5. I do not recommend cooking for a long time, otherwise all the beneficial substances will be lost, since all the vegetables are finely chopped and therefore cook faster.
6. Before adding rice, rinse it well.
7. Rice takes quite a long time to cook, so if you need to reduce the cooking time, use vermicelli.
8. Canned fish is already ready to eat; it does not need to be cooked for long, so add them at the end of cooking.
9. After the soup is cooked, let it rest and steep for 10 minutes. It is better to wrap the pan with a towel.
10. This dish is best served with rye bread or crispy croutons.
11. Dishes with canned fish are usually low in calories; to fix this, add butter.
12. If you add cabbage and beets to the other ingredients, you will get a wonderful borscht.
13. Try making cold fish soup in the hot summer. It is prepared on the basis of okroshka, then sprat is added. I guarantee the originality of taste.
14. I advise you to buy canned food of the highest quality so as not to spoil the taste of the dish and avoid unpleasant consequences.
15. It will turn out delicious with any cereal: rice, pearl barley, millet, lentils, buckwheat, beans. Only the cooking time changes.
16. The fish can be laid out whole or mashed with a fork.
17. Before serving, you need to put a spoonful of good sour cream right on the plate, it tastes better.
18. Place a plate with parsley, dill, and green onions on the table. They go well with our soup.

Tomato sprat soup - preparing food and utensils

Preparing the food does not take much time: all vegetables and herbs are thoroughly washed, peeled (if required) and cut into cubes, strips or grated. Potatoes can be cut into cubes or cubes, carrots are best grated, and onions are finely chopped. The skins of the tomatoes are first removed; small cuts are made on them and scalded with boiling water. If the recipe uses cereal, it must be thoroughly sorted and rinsed in cold water. Decide on a set of spices in advance so you don’t have to look for them later. The sprat itself does not require any processing: the canned food is opened and the entire contents are placed in a pan.

Dishes and kitchen utensils you will need: a saucepan, a frying pan, a knife, a can opener, a cutting board, a colander and a grater. Tomato sprat soup is served in ordinary deep serving bowls.

Tomato sprat soup recipes:

Mushroom cabbage soup from fresh cabbage: recipe

The dish can be prepared from dried mushrooms or champignons. Although the most delicious soup is considered to be with porcini mushrooms.

Ingredients:

• 50 g dried mushrooms
• 300 g cabbage
• 300 g potatoes
• 1 onion
• 1 carrot
• Oil
• Salt, spices
• Sour cream
• 300 g chicken meat

Recipe:

• Prepare chicken broth in advance. Add potatoes and cabbage to the prepared broth. Soak dry mushrooms for 1 hour in water.
• Wash them and cut them into small pieces. Fry mushrooms, carrots and onions in butter. When the potatoes and cabbage are cooked, add the mushroom fry.
• Salt and add spices. Add sour cream before serving.

Recipe 2: Roasted tomato sprat soup

Due to the roasting of vegetables, the soup turns out to be more nutritious, but at the same time aromatic and very rich. The dish is prepared just as easily and simply as in the previous recipe.

• Potatoes 5 pcs.;
• A can of sprat in tomato;
• Dill;
• Dried basil;
• Salt, pepper to taste;
• Bay leaf;
• 1 carrot;
• 1 onion;
• 15 ml tomato paste;
• 15 ml sunflower oil.

Heat water in a saucepan. Peel the potatoes, cut them into small cubes and place them in boiling water. Add a little salt. Peel the carrots and onions, grate the carrots on a fine grater, finely chop the onion. Heat vegetable oil in a frying pan and fry onions and carrots in it. Add tomato paste to the vegetables and fry for another 5 minutes. As soon as the potatoes are cooked, put the fried vegetables in the pan and add the sprat in the tomato. Cook the tomato sprat soup until all the ingredients are ready, 5 minutes before the end of cooking, add the herbs, pepper and bay leaf. I will serve the soup after it has been left for 10 minutes.

Ingredients:

• Fresh white cabbage - a quarter of a medium fork,
• Potatoes – 6 pieces,
• Carrots – 1 piece,
• Sweet red bell pepper - 1 piece (I put not fresh, but frozen from the summer),
• Onion – 1 piece,
• Sprat in tomato sauce (or other canned food) – 2 cans,
• Bay leaf - 2 pieces,
• Vegetable oil (I use fragrant mustard oil) - 2 tablespoons,
• Greens - to taste
• Salt - to taste
• Water (boiling water).

Recipe 3: Tomato sprat soup with pearl barley

Instead of rice, pearl barley is often added to tomato sprat soup. The dish turns out to be very satisfying, rich and nutritious. This soup can be prepared for every day, as its preparation does not take much time.

• 1 can of sprat in tomato;
• 1 carrot and onion;
• Potatoes 4 pcs.;
• A glass of pearl barley;
• Parsley dill;
• Salt, pepper to taste;
• Bay leaf.

Wash the cereal thoroughly with cold water and place it in a pan of boiling water. Peel the potatoes, cut them into small cubes and place them after the cereal. While the potatoes are cooking, peel the carrots and onions, chop finely and fry in vegetable oil. Add the fried vegetables after the potatoes are almost cooked. At the very end, put the sprat with juice into the pan. Add bay leaf, salt, pepper and cook until the barley is completely cooked. Chop the greens and add to the soup a few minutes before the end of cooking. The soup with herbs needs to boil a little. Serve the infused dish with rye bread and garlic.

Recommendations

Some housewives do not like parsley and add, for example, dill to cabbage soup with sprat. And someone would like to try soup with cilantro; it will probably give you an original taste. In addition to ground black pepper, you can add your favorite “10 herbs” seasoning, black allspice, bay leaf or a few cloves for piquancy. Cabbage soup is most often served hot and steeped.

If everyone takes 1 tbsp on a plate. l. sour cream (can be replaced with 15% cream), it will add a pleasant creamy note to the cabbage soup, and it will become less sour and more beneficial for the stomach. You can eat them with any bread or loaf, buns with garlic or sesame seeds.

You can fry croutons on both sides and spread with mayonnaise. Place a couple of tomato slices and grate Dutch cheese on top. A suitable appetizer for our cabbage soup with sprat in tomato. Healthy hot bread is made in a toaster.

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Recipe 4: Tomato sprat soup with pickles

This tomato sprat soup is a bit like pickle soup due to the addition of pickles. The result is an unusual sweetish-sour taste, which will perfectly complement sour cream when served.

• Potatoes 5 pieces;
• Pickled cucumbers 2-3 pcs.;
• A can of tomato sprat;
• 2 onions;
• 1 medium carrot;
• Vegetable oil;
• Parsley dill;
• Sour cream for serving.

Peel the carrots and onions, grate the carrots on a medium grater, chop the onion. Finely chop the parsley. Peel the potatoes and cut them into small cubes. Pour water into a saucepan and bring to a boil. Place potatoes in boiling salted water. Sauté onions, carrots and parsley in vegetable oil. When the potatoes are half ready, put the roasted vegetables in the pan. Cut the cucumbers into small cubes and boil a little in a separate pan. As soon as the potatoes are almost cooked, add sprat in tomato to the soup. Next we put the chopped cucumbers and the broth after them into the pan. Cook the tomato sprat soup until all the ingredients are ready. Serve the finished dish with chopped dill and sour cream.

Cabbage soup with fresh cabbage stew: recipe

Cabbage soup with stew turns out no worse than with meat broth.

Ingredients:

• 0.5 l pork or beef stew
• One carrot and one onion each
• 3 potatoes
• ¼ part of a head of cabbage
• 2 tomatoes
• Salt, spices, herbs

Recipe:

• Open the can of stew and skim off some of the fat. Add it to the pan and heat it up. Add chopped carrots and onions.
• Prepare the fry and add chopped tomatoes. Simmer for another 2 minutes. Add potatoes and cabbage to a saucepan with water.
• Boil for 10 minutes and add the whole stew. Boil for another 10-15 minutes. Add roast, salt and spices.

Recipe 5: Tomato sprat soup with beets

A very tasty rich first course of tomato sprat, vegetables, seasonings and herbs. This soup can be prepared every day for lunch or dinner.

• 1 can of sprat in tomato;
• 1 small head of cabbage;
• 2 carrots;
• 2 medium beets;
• Greenery;
• Potatoes 4-5 pcs.;
• Sour cream for serving;
• Salt, ground black pepper to taste.

We wash all vegetables thoroughly. Remove the top leaves from the cabbage and finely chop the rest. Peel the carrots and grate them on a coarse grater. We clean the beets and also grate them on a coarse grater. Chop the greens. Peel the potatoes and cut them into large cubes. Bring the water to a boil, add a little salt and put all the prepared vegetables into the pan. As soon as all the ingredients are ready, put the sprat in the tomato into the pan. Cook the soup for another 5-7 minutes and turn off the heat. After the dish has steeped, serve with chopped herbs and sour cream.

Cabbage soup with beef from fresh cabbage: recipe

To prepare the soup, you need to take young beef or veal. So, the meat will be juicy and soft, and the broth will be rich.

Ingredients:

• 300 g beef meat
• 350 g cabbage
• 300 g potatoes
• Spoon of tomato paste
• Carrot
• Salad pepper
• Salt, spices
• Greenery

Recipe:

• Cut the meat into strips and simmer for 1.5 hours. Add the potatoes cut into cubes into the resulting broth and simmer for 12 minutes.
• Add the cabbage and cook for another quarter of an hour. Prepare tomato frying from onions, carrots and bell peppers.
• Before turning off the heat, add the roast, salt, pepper and herbs into the pan.

Tomato sprat soup - secrets and useful tips from the best chefs

Sprat in tomato is the main ingredient of the dish, so for the soup to be a success, you need to pay special attention to the choice of canned food. This is very easy to do if you follow some rules. Firstly, when buying sprat in a tomato, you need to pay attention to the surface of the jar. If there are dents or rust on it, it is better to refuse to purchase such a product. Such defects indicate that the canned food was not stored correctly, which means it may be spoiled. The bottom and top of the jar must be perfectly level. Be sure to check the expiration date. Even if everything is fine, look at the bottom. Swelling on the bottom indicates an expired product, but sellers often hide this by changing the date. Pay attention to the composition: the presence of starch is not allowed in it. Correctly selected canned food guarantees 50% success in preparing a dish. Otherwise, everything depends on the skill of the hostess.

The main rule for preparing tomato sprat soup is to add the fish last. Otherwise, the sprat will boil and make the dish unattractive. When cooking potatoes, you should not add a lot of salt at once; there is a risk of oversalting the dish. It is better to taste the soup at the very end and, if necessary, add a little more herbs and spices. The greens can be poured into a plate or directly into the pan; in the latter case, you need to let the soup boil for several minutes.

Cabbage soup with beans from fresh cabbage: recipe

To prepare the dish, you can use both canned and dry beans.

Ingredients:

• 300 g meat on the bone
• 1 onion and 1 carrot each
• 2 tomatoes
• 300 g cabbage
• 200 g potatoes
• 1 can of beans
• Salt pepper

Recipe:

• Pre-cook the meat broth. Separate the meat from the bone and cut into pieces. Add potatoes and cabbage to the broth with meat.
• Boil for 20 minutes. At this time, prepare a roast of carrots, onions and tomatoes. Add the can of beans and roast into the pan.
• Salt and add spices. Serve with sour cream.

How to cook cabbage soup with sprat in tomato sauce

Hearty cabbage soup with canned sprat in tomato sauce is an unconventional combination of ingredients for cabbage soup, however, this recipe has taken root well in many families. There is another option for preparing this dish - with the addition of beans, then the soup turns out thicker and more satisfying. It is better to eat such cabbage soup not hot, but already cooled and brewed.

Housewives often want a variety of dishes. Especially those who work don’t have a lot of time. In the evening, an easy to prepare and nutritious dish helps out. And on the weekend, you don’t want to spend too much time standing at the stove. These cabbage soup with sprat are simple and satisfying.

Our recipe will take literally 40 minutes to prepare. A three-liter saucepan will yield more than 10 servings, which is very good for a family of 3 or more people. The main secret of a delicious soup is freshness, quality ingredients and a good recipe.

Calorie content of dishes

Sprat cabbage soup is an excellent option for a quick lunch. The dish does not contain many calories, and there are many delicious recipes. With sour or fresh cabbage, cereals, beans - the choice is up to the cook.

Preparation

1. To make delicious cabbage soup with canned sprat in tomato sauce, rinse the potatoes under cold water, peel, and cut into medium or large cubes. Add cold water to the pan, place on the stove and let the potatoes cook. Turn the heat up to high, let it boil, and turn it down to low. Cook until done, covered.
2. Wash and peel the carrots and onions. Wash the red bell pepper under running water. Remove the seeds and membranes from it. Cut everything into small cubes.
3. Heat a frying pan, add sunflower oil (can be replaced with corn or olive oil, preferably unrefined), then vegetables and sauté until golden brown. The main thing is that the carrots become ready and soft.
4. Rinse the tomatoes under cold running water. Carefully remove the skin from them. Cut into medium cubes. Add tomatoes to roasting vegetables. First turn on high heat, and then, when cooked through, turn on low heat. The tomato juice needs to evaporate. Simmer the tomatoes with other vegetables until tender, covered.
5. Open the sprat and add the fish in tomato sauce to our fry. Simmer everything over low heat for about 5 minutes.
6. Shred the cabbage with a knife or a special device as finely as possible. Add it to the pan with the long-cooked potatoes. Let it all boil. Add some salt. Cook for about 5 minutes, no need to cover the vegetables with a lid.
7. Add the prepared vegetable frying with sprat to the pan. Mix well. Cook everything over low heat for about 7 minutes.
8. Finely chop the parsley and add to the cabbage soup and pepper. Mix everything thoroughly. Turn off the gas and let it sit for at least 5-10 minutes.
9. Such cabbage soup with sprat is especially useful for lunch, but if you are hungry, you can have it for dinner. They are filling and light. Try qi with this unusual recipe!

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Borscht is a first dish in which the main ingredient is beets. It's not in your recipe. Most likely, your dish should be called cabbage soup.

I agree that it’s cabbage soup, but it’s so delicious. I made it yesterday, although my husband is a meat soul, so I cooked it with beef broth, it turned out very, very tasty. thanks for the recipe!

Thank you for trusting the recipe:) Cook for your health!

Yes, most likely still cabbage soup due to the lack of beets, zolotoday, thanks for the correction!

I took the comments into account and renamed the dish to Shchi so that there would be no disagreement!