Tomato Sprat Soup with Potatoes and Rice

Budget-friendly, made from regular products, delicious! Sprat soup in tomato sauce with potatoes and rice is a simple but very appetizing first course recipe. It is boiled in water, considered a light food and made from vegetables that are always on hand.
cook time: 40 min
Nora Vaughn
Tomato Sprat Soup with Potatoes and Rice

Nutrition Facts (per serving)

40
Calories
1g
Fat
7g
Carbs
1g
Protein

Ingredients (6 portions)

Basic:

Salt to taste
Ground black pepper to taste
Water 2 l
Rice 120 g
Potato 3 pc
Bay leaf 1 pc
Carrot 1 pc
Sprat in tomato sauce 250 g

Recipe instructions

Step 1

Step 1
How to cook sprat soup in tomato sauce with potatoes and rice? Prepare your ingredients. Wash the vegetables thoroughly under running water with a brush, then dry. Choose high-quality, tasty sprat from a trusted manufacturer. Any rice will do — round, long, steamed, whatever you have. Instead of water, you can use fish or vegetable broth.

Step 2

Step 2
Peel the potatoes and cut into cubes.

Step 3

Step 3
Peel the carrots, then grate them on a coarse or medium grater.

Step 4

Step 4
Rinse the rice thoroughly in several waters to remove excess starch — this way it will not stick together when cooked.

Step 5

Step 5
Bring the water or broth to a boil. Place potatoes, carrots, bay leaves and salt in it. Bring to a boil again over medium heat.

Step 6

Step 6
When the water boils, add the washed rice.

Step 7

Step 7
Cover the pan with a lid, leaving a small gap for steam to escape — this is important when cooking dishes with rice, otherwise they may escape. Cook the soup over low heat for about 15-20 minutes, until the potatoes are soft.

Step 8

Step 8
Add sprat in tomato to the soup. Cook for another 5 minutes at a low simmer.

Step 9

Step 9
Remove the pan from the heat, cover with a lid and let simmer for about 10 minutes.

Step 10

Step 10
Pour the soup into bowls and serve, sprinkling with chopped herbs if desired. Bon appetit!

Additional rubrics

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