Sprat soup is an easy dish that can be quickly prepared at home or in the country. Such a soup will smell like a fire, resembling picnics in nature, and you can make it at any time of the year - both in winter and in summer.
To make the soup, you will need a regular set of foods. Take 3 large potatoes or 4-5 medium ones, 1 large carrot, 1 large onion, you will also need to take about half a glass of rice, sunflower oil for frying, bay leaf, black pepper, other spices and, of course, sprats - about 150-200 g.
Soup making process
Put a saucepan with 2 liters of water on the fire. While it is heating, peel the potatoes, onions and carrots, rinse the rice thoroughly. Dice the potatoes, coarsely grate the carrots and finely chop the onion. When the water boils, dip the potatoes there, and after 10 you can add rice - these products take a long time to become soft. Put the skillet on the fire, add a little vegetable oil to it, let it heat up, then add the onion and fry it until golden brown. Then put the carrots to the onion, fry for 3-4 minutes, stirring constantly. Now pour some water or broth from the soup into the skillet and cover with a lid - let the fry stew a little. If desired, you can add a little ketchup or tomato paste to it, this will add sourness to the soup and give it an excellent rich color.
Transfer the prepared mixture to a saucepan with soup and let it simmer for another 5 minutes. Sprats are added last to the soup. First, you need to get them out of the oil, cut off the heads and tails. If the sprats are large enough, cut them into pieces, if they are very soft, you can knead them a little with a fork, but not to the state of gruel. But usually whole fish are added to the soup. By the way, sprats can also be replaced with ordinary canned fish, but then the aroma of fire and smoke will not be present in the soup, which makes it so special. Along with sprats, you can add oil from them to the soup. Add remaining spices and simmer. Now you can turn off the stove - the soup is ready.
What else can you add to your soup
If you cook soup with sprats in the warm season, then you can add summer greens to it - parsley, green onions, dill. Chop up the herbs and place them in the saucepan right before you turn off the stove or after you have spilled the soup into bowls. An equally delicious ingredient would be sweet bell peppers. It needs to be cut into cubes or strips, added to the soup fresh or stewed a little along with onions and carrots. Before serving, it will be appropriate to put half a boiled egg or fresh croutons on each plate, so the soup will be even more satisfying and beautiful.
