Culinary recipes from sprats in tomato. Pasta with sprat in tomato and carrot sauce

More recently, a jar of sprat in tomato sauce was a “strategic” reserve for all occasions, and was in the bins of every self-respecting housewife. It was used to cook a quick fix delicious soup, opened with potatoes for dinner and as a snack with a glass. At home, it is not particularly common to preserve tiny fish for long-term storage. But if you are the owner large quantity fresh sprat, then God himself commanded to prepare delicious canned food in the sauce.

As a symbol of the Soviet era, sprat in tomato remains popular today. This is facilitated by low cost and excellent taste. And for those who were born in the USSR, it is a kind of nostalgic memory of their former youth.

The inhabitants of the Baltic coast were the first to eat small fish; there is reliable information about this. They learned to first salt and then seal it in tin can, flavored with spices to improve the taste. I have two recipes for homemade sprat in tomato sauce. Prepare and enjoy!

How to cook sprat in tomato at home

Ideal if the fish is fresh, Baltic, Black Sea. Defrost frozen sprat in natural conditions without resorting to help. hot water or microwave.
Real canned food is made from uncut sprat. But if you add vegetables, it's best to get rid of the innards.
I don't recommend replacing tomato paste sauce, the taste will not be the same. It will be delicious with potatoes, but not suitable for making soup.
Take tomato paste of high concentration from 25 and above. The final result of the product depends on the density.
The size of the fish matters. Large specimens will not lie flat in the jar, finished form will break, the canned food will lose its appetizing appearance. Select fish of medium and small size, especially when we're talking about about long-term storage of the workpiece.
Make workpieces more convenient in glass jars, half a liter in volume, so that open jar quickly left. It is advisable not to keep leftover canned food for a long time, even in the refrigerator.
If you want to improve the taste of canned food and make it delicious, first fry the sprat in a small amount of oil and then can it.
Traditional seasonings - pepper and Bay leaf ik. Take peppercorns and grind them yourself, they are much more fragrant.
You can add other seasonings: cloves, coriander, but do not overuse them, otherwise the taste of the sprat itself will be lost. When you decide to add, add a little at a time.

Sprat in tomato sauce at home - recipe

The simplest recipe for canning fish in a jar. Known since Soviet times.

Take:

Fresh sprat, uncut – kilogram.
High concentration tomato paste - add to taste.
Sunflower oil – 150 ml.
Vinegar 9% - 80 ml.
Salt - a large spoon.
Granulated sugar - the same amount.
Peppercorns, bay leaf.

Step by step recipe:

Rinse the fish and place in a saucepan. Fill with water until the liquid completely covers the sprat. Splash some oil.
Let it cook. After boiling, reduce the heat and cook for 15 minutes.
Add tomato. I put it on the eye, a spoon at a time. I stir the sauce, taste it, and decide if I need to add more. The taste should be rich.
Add sugar and salt in the same way. In the recipe, I give a conditional amount of these spices, since everyone has different tastes. Considering that the fish will absorb some of the spices, the sauce should be a little saltier and sweeter than you usually eat.
Pour in vinegar. Cook for 40 minutes.
Distribute the sprat among the sterilized glass jars. Roll it under the lid.

Curious! Margaret Thatcher appreciated our culinary achievement. During her visit to the country, she not only treated her cat to delicious canned food, but also tried it herself with pleasure.

Canned sprat in tomato with pepper, onion, carrots

Add hot peppers and the dish becomes spicy. Suddenly? It is generally believed that sprat does not go well with spicy seasonings. I propose to do a little experiment and make sure that this is not so.

Fish – 2 kg. (You should end up with 2 kg of cut fish, so take 3 kg with a reserve.)
Tomatoes – 2 kg.
Carrots – 800 gr.
Onion – 500 gr.
Hot chili - pod.
Peppercorns, bay leaves, vegetable oil.
Table vinegar - 4 large spoons.
Sugar – 2 small spoons.
Salt – 1.5 large spoons.

How to preserve:

Thaw and gut the fish, rinse.
Peel, wash and coarsely chop the vegetables. Then puree with a blender (do not grind too finely).
Separately, puree the tomatoes in a blender.
Fry the vegetables in oil in a frying pan. After 10 minutes, pour in the tomato puree. Add all spices except vinegar.
Stir the contents. Place the sprat so that the sauce covers the carcasses completely.
Simmer on the fire yourself low power about an hour.
10 minutes before the end of stewing, pour in vinegar.
Place the preparation in sterile jars and seal. Cool upside down. Keep refrigerated.

Homemade sprat in tomato sauce - a very tasty preserved recipe

Ingredients:

Fish – 500 gr.
Tomato sauce - to taste.
Large carrot.
Large onion.
Flour - a tablespoon.
Coriander – 8 peas.
Sugar - a tablespoon.
Salt – ½ teaspoon.
Pepper - a pinch.
Allspice – 4-5 peas.
Bay leaf – 2 pcs.
Vinegar 9% - 2 tablespoons.
Sunflower oil - the same amount.

How to do:

Remove the heads and entrails from the defrosted fish. Wash and let the liquid drain.
Cut the onion into half rings, grate the carrot coarsely.
Fry the onion slices, add the carrots, fry together until beautifully browned.
Place the vegetables in a saucepan (preferably with thick walls). Add the spices listed in the recipe list, except acid.
Separately, prepare tomato sauce by diluting a few tablespoons of store-bought sauce or ketchup in a glass of water. In total you should have 300 ml.
Add flour to the sauce and stir.
Place the sprat in a pan, frying it. Pour in the sauce.
Preheat the oven to 220 o C. Place a bowl with fish in it. Heat for 1.5-2 hours.
10 minutes before the end of the process, add vinegar. Using a long stick, poke in several places to distribute the acid throughout the sauce. If canned food is prepared for quick consumption, then vinegar can be omitted.
For long-term storage, place the sprat in jars, roll it up and put it in a cooler place.

Add to your collection of delicious fish dishes:

Sprat in tomato with vegetables - recipe in a slow cooker

All that remains is to boil the potatoes, and a complete dish for dinner will appear on the table.

Required:

Fish – 2.5 kg.
Carrots – 1 kg.
Onion – 1 kg.
Sweet pepper – 2 pcs.
Tomatoes – 2.5 kg.
Salt – 2 large spoons.
Sunflower oil – 400 ml.
Granulated sugar - 2.5 large spoons.
Sulfur pepper - a small spoon.
Vinegar 9% - 200 ml.

How to cook:

Coarsely grate the carrots, divide the tomatoes into small cubes, bell pepper cut into strips. Finely chop the onion.
Place the tomatoes in a multicooker bowl, cook until thickened in the “Stew” mode until they turn into tomato juice. If you don't have fresh tomatoes, use paste as in the first recipe or tomato sauce.
Add oil to the pan, fry the onion first (until translucent), then add carrot chips. Fry together for 5 minutes.
Add tomato juice or paste. Stir if adding paste, adjust taste by adding as needed.
Add pepper, salt the contents, cook for about 20 minutes.
Place the sprat in the slow cooker, alternating the fish with sauce and vegetables. Try to alternate layers: fish - vegetables.
When the contents boil, close the lid. Cook as usual, setting the timer for 1 hour.
After opening the lid, pour in vinegar. Stir gently, being careful not to damage the fish. Cook for 5 minutes. After the beep, set to keep warm and leave for about an hour.
Distribute among jars and roll up. Once cooled, refrigerate

Video recipe for sprat in tomato sauce in an autoclave

“Sprat in tomato sauce” is probably the only canned fish that does not disappear from store shelves even in the leanest year. Because many people don’t even take this product seriously!

But you can prepare such a delicious dish from sprat in tomato that even experienced gourmets will not refuse it. I'll call it pasta with sprat in tomato and carrot sauce, very appropriate hearty dish! And it can be classified as an economical dish, which is a huge plus in our time. The best thing is to try pasta with sprat in tomato sauce when a crisis is upon you.

For this pasta with carrot sauce you will need:

Ingredients

Pasta - 250 gr.
Large carrots - 1 PC.
Bulbs - 2 pcs.
Sweet bell pepper - 2-3 pcs.
A jar of sprat
tomato sauce
Salt (if pasta
unsalted)
2 teaspoons
salted tomato (or
pepper) paste
tablespoon chopped
salted green dill
(you can use fresh)
Sunflower oil - 3 tbsp. l.

Instructions

Chop the onion as finely as possible and sauté in sunflower oil until light yellow.
Grind the carrots in a blender or grate them on a fine grater or grind them in a meat grinder. Add to the onion, stir and heat well. No need to fry.
Also chop the bell pepper and place it in the cauldron with the rest of the vegetables. Stir and simmer for ten minutes.
Add dill and tomato (pepper) paste. If you don’t have pepper paste, then replace it with tomato paste, but then increase the amount of bell pepper. And add salt. If you are using fresh dill, add it 5 minutes before the sauce is ready.
Pour boiling water over the vegetables until the mixture has a consistency similar to liquid porridge. Close the lid and simmer over low heat for 20 minutes.
Add the sprat along with the tomato, stir, taste for salt. Warm the dish for ten minutes.
Boil the pasta in enough water and drain in a colander.
Place a portion of pasta on a plate and pour over the resulting sauce.
Bon appetit!

Sprat in tomato sauce has its own extensive history in Russia. It appeared in our country during the time of Khrushchev, and immediately gained popularity among students, the poor and the middle class. This is explained, first of all, by the low cost of these canned foods.

Their production was not affected by any economic downturn, and even in times of complete food shortages, you could always find a jar of sprat on store shelves. The world's first producer of this canned fish was the Kerch fish processing plant.

The fish that is used to make canned sprat predominates in the Norwegian, Baltic, and Black Seas. Sprat is common name for fish of the herring family. Sprats and sprat are used to produce canned food.

If for Russians sprat is an inexpensive and accessible fish, in some countries it is considered a delicacy. True, only here we prepare it in tomato sauce, and there are about 30 recipes for preparing such a sauce.

Sprat in tomato sauce

Sprat in tomato sauce, cooked at home, is not only tasty, but also healthy dish, which goes well with side dishes. In addition, to prepare it at home, you can choose the best and big fish, and the sauce can be prepared in different ways.

First recipe

Ingredients	Quantity
sprat -	half a kilo
tomato juice -	one glass
onion -	one joke
carrot -	one joke
sunflower oil -	three tablespoons
allspice -	three to four peas
coriander (ground) -	half a teaspoon
bay leaf -	three jokes
sugar -	one tablespoon
flour -	one tablespoon
salt pepper -	taste
vinegar -	two tablespoons (9%)
Cooking time: 90 minutes	Calorie content per 100 grams: 182 Kcal

Recipe for homemade sprat in tomato sauce step by step:

Second recipe

Fans of vegetable dishes can prepare delicious sprat in tomato with vegetables, which is especially good in nature as a complement to boiled potatoes or eggs.

Ingredients:

sprat - one kilogram;
carrots - three hundred grams;
tomatoes - one kilogram;
onion - three hundred grams;
bell pepper - three hundred grams;
vinegar - thirty milliliters;
salt - to taste;
sugar - five to six teaspoons.

Cooking time is one hour and thirty minutes.

Calorie content per hundred grams is 186 kilocalories.

How to cook sprat in tomato sauce with vegetables:

Recipes for dishes with the addition of canned food

What to cook from sprat in tomato sauce? Fish in tomato can be served as an independent dish, but it can also become the basis for preparing soups, appetizers, salads or main courses.

Rich soup

Ingredients:

Calorie content per hundred grams is 50 kilocalories.

We cut the carrots with a vegetable cutter, cut the onion into half rings. Fry vegetables in sunflower oil until golden brown;
Peel the potatoes and cut into small slices;
Place a glass of rice in a saucepan and pour cold water and put it on fire. After five to seven minutes, add fried vegetables, spices and salt;
After this, after another five minutes, add the fish in the tomato and boil for about ten minutes until cooked;
The soup can be served with finely chopped herbs.

Tartlets with tomato and fish filling

Ingredients:

tartlets - one package;
rice - half a glass;
sprat in tomato - one can;
eggs - one piece;
pickles - two pieces;
onion - one piece;
mayonnaise - for dressing;
salt - to taste.

Cooking time – thirty minutes.

Calorie content per hundred grams is 389 kilocalories.

Boil the rice until tender, finely chop the onion;
Remove the fish from the jar and chop it boiled egg and finely chop the cucumbers;
Mix all ingredients, add salt and season with mayonnaise;
Fill the tartlets with the resulting mixture. You can stuff boiled eggs with the same salad.

Layered salad

Ingredients:

potatoes - two - three pieces;
carrots - one piece;
sprat in tomato - one can;
onion - one piece;
egg - two pieces;
sunflower oil - three tablespoons;
salt - to taste;
mayonnaise - for dressing.

Calorie content per hundred grams is 350 kilocalories.

Boil potatoes, carrots and eggs and chop finely;
Peel the onion, chop and fry in sunflower oil until golden brown;
Remove the sprat from the jar and mash with a fork;
Lay out the salad in layers:

1st layer: potatoes;
2nd layer: mayonnaise;
3rd layer: sprat in tomato;
4th layer: carrots;
5th layer: mayonnaise;
6th layer: onion;
Layer 7: eggs.

You can use greens to decorate the salad.

Spaghetti with fish dressing

Ingredients:

spaghetti - two hundred and fifty grams;
onion - one piece;
bell pepper - one piece;
sprat in tomato - one can;
carrots - one piece;
tomato paste - one tablespoon;
sunflower oil - three tablespoons;
salt - to taste;
greenery.

Cooking time is forty minutes.

Calorie content per hundred grams is 272 kilocalories.

Peel the onion, finely chop and sauté in oil until golden brown;
Finely grate the carrots and add to the fried onions. Place the bell pepper cut into small strips there. Simmer the vegetables for about ten minutes;
Add a spoonful of tomato paste to the stewed vegetables, pour water over the vegetables, add salt to taste and simmer for another fifteen minutes;
Add the fish along with the tomato to the resulting sauce, stir and simmer over low heat for ten minutes;
Boil the spaghetti and drain in a colander. Place on plates, pour sauce on top and sprinkle with herbs.

Cutlets

Ingredients:

egg - two pieces;
sprat in tomato - one can;
semolina - four to five tablespoons;
sunflower oil - one hundred milliliters;
carrots - one piece;
salt, pepper - to taste.

Cooking time – thirty minutes.

Calorie content per hundred grams is 220 kilocalories.

Place the contents of the jar of sprat into a bowl and mash with a fork until smooth. Add eggs, semolina, salt and pepper to the sprat. Mix the resulting mass thoroughly;
Heat the frying pan, add oil. Using a tablespoon or a small ladle, spread the mixture into cutlets and fry on both sides until a crust forms;
Grate the carrots on a coarse grater. Place some of the carrots on the bottom of the saucepan, place the cutlets on top and sprinkle with the other half of the grated carrots. Simmer for low heat within five minutes.

Potatoes stuffed with canned sprat

Ingredients:

potatoes - eight pieces;
sprat in tomato - one can;
cheese - two hundred grams;
sunflower oil - three tablespoons;
salt, pepper - to taste.

Cooking time is one hour and ten minutes.

Calorie content per hundred grams is 310 kilocalories.

Peel large potatoes and cut them into two halves. Place in a saucepan with water and boil after boiling for about ten minutes;
After the potatoes have cooled a little, use a teaspoon to make cup-like indentations in each half;
Place potato cups on a baking sheet greased with sunflower oil;
Mash the remaining potatoes after forming the cups together with the sprat in the tomato. Place this filling in each cup;
Grate the cheese on a coarse grater and sprinkle the potatoes with the filling on top;
Preheat the oven to two hundred degrees and bake the potatoes for forty minutes.

Pledge delicious dish from sprat in tomato sauce - these are the right canned foods. Experienced chefs recommend choosing canned food made from sprat rather than herring. They have less innards and better taste characteristics.

In accordance with GOST, such canned food must contain at least 70% fish, and the rest must be tomato sauce. After opening the can, the fish should be clearly visible and not look like fish puree.

Sprat soup in tomato sauce - perfect option for preparing a delicious dish when you don’t have free time.

Canned food is quite inexpensive and can be bought at any store. The soup is prepared in water, vegetable or meat broth.

The classic combination is potatoes, carrots and onions. The soup gains in taste when adding beets, cabbage, tomatoes, bell peppers and other vegetables. A dish with sprat will become richer and richer when you add cereals: rice, pearl barley, buckwheat or millet.

Sprat in tomato goes well with many foods, so you can safely experiment and come up with your own recipe for making soup.

The soup will not be bland if you add spices, seasonings and herbs. Basil, sweet peas, dried garlic and other spices highlight the taste of the dish very well. Fresh herbs will refresh the taste of the soup and decorate it.

Almost all sprat soup recipes are very simple, so Preparation: The dishes are available to absolutely everyone. Another advantage of sprat soup is that it can be consumed by those who are watching their weight. Soup with sprat is tasty and satisfying, but at the same time it is dietary and does not contain extra calories.

Place the canned food 5-10 minutes before the soup is completely cooked. Salt and pepper are added at the very end, as canned food can be quite salty.

There are many recipes for making soup with canned food. Choose the best one for yourself and cook with pleasure.

How to cook sprat soup in tomato sauce - 15 varieties

Minimum ingredients and maximum pleasure from the finished dish. That's all there is to say about this brilliantly simple soup.

Ingredients:

potatoes - 3 pcs.
carrots - 1 pc.
onion - 1 pc.
rice - 1 tbsp.
water - 2.5 l
Bay leaf
pepper
greenery
salt.

Preparation:

Place diced potatoes, chopped carrots and finely chopped onions into cold water.

Add washed rice, allspice and bay leaf.

Place the pan on the fire and cook until the potatoes and rice are ready.

Pour the contents of the jar into the soup. Add salt if necessary. Boil for no more than five minutes. The soup is ready.

To make the soup more piquant, you can fry the onions and carrots.

Our grandmothers often prepared sprat soup during Lent. The soup turns out rich and tasty.

Ingredients:

sprat in tomato sauce - 2 cans
potatoes - 5 pcs.
carrots - 1 pc.
onion - 1 pc.
pearl barley - 100 g
water - 2.5 l
Bay leaf
pepper
greenery
salt.

Preparation:

Chop the carrots, cut the potatoes into cubes, finely chop the onion.

Set the frying mode. Pour in sunflower oil, add onions, carrots, potatoes and pearl barley. Mix. Add a little salt, add allspice, pour hot water up to the 1.2 l mark. Set the soup mode.

When finished, open the lid. Place canned food into soup. Place bay leaf and leave on “Keep Warm” mode.

After 5 minutes, pour the soup into bowls. Add greens.

Chicken broth soup with sprat in tomato sauce has a special taste. Your household will like it and will instantly eat it.

Ingredients:

sprat in tomato - 1 can
chicken back - 1 pc.
onions - 3 pcs.
potatoes - 4 pcs.
carrots - 2 pcs.
Bay leaf
allspice
Khmeli Suneli.

Preparation:

Boil the chicken back in two liters of water with the addition of finely chopped onion, bay leaf and a few allspice peas.

When the chicken is cooked, cut the potatoes into slices and add them to the broth. Chop the carrots, cut the onion into half rings and add the vegetables to the potatoes.

When the potatoes are ready, add the sprat and simmer for about five minutes. Add salt to taste and you can treat your household.

Soup with sprat in tomato is quick to prepare and always turns out delicious. Although it requires very little cost. There are more pros than cons.

Ingredients:

sprat in tomato sauce - 1 can
buckwheat - 3 tbsp. l.
potatoes - 4 pcs.
onions - 2 pcs.
carrots - 1 pc.
vegetable oil
salt.

Preparation:

Bring 1.5 liters of water to a boil. Cut the potatoes into cubes and put them in water.

Next send buckwheat.

Finely chop the onion, chop the carrots. Fry onions and carrots in oil.

When the potatoes are cooked, add the fried vegetables and sprat in tomato. Boil for five minutes. Can be served.

When you want to diversify your usual menu, prepare an easy-to-make fish soup with pickles. Amazing combination!

Ingredients:

sprat - 1 can
onion - 1 pc.
potatoes - 3 pcs.
pickled cucumbers - 3 pcs.
carrots - 1 pc.
greenery
pepper
spices.

Preparation:

Add diced potatoes to boiling water.

Finely chop the onion and pickles. Chop the carrots.

Make the frying: fry the onions with carrots and pickles.

As soon as the potatoes are ready, add sprat and fry.

If there is not enough salt or spiciness, pour in the pickled cucumber brine.

Add sour cream and you are ready to eat.

Surprisingly simple and amazingly tasty. Cook with pleasure, eat for health.

Ingredients:

sprat in tomato - 1 can
rice - 3 tbsp. l.
potatoes - 4 pcs.
onion - 1 pc.
carrots - 1 pc.
vegetable oil
pepper
Bay leaf.

Preparation:

Boil the rice in two liters of water until half cooked. Add coarsely chopped potatoes.

Cut the carrots into pieces. Onion - in half rings. Fry onions and carrots in oil.

Place the roast into the pan.

Open the canned food and pour the contents into the broth. Salt and add spices.

Basil and fried vegetables give the soup a special, piquant taste, aroma and richness. Be sure to prepare it.

Ingredients:

sprat in tomato - 1 can
potatoes - 5 pcs.
dried basil
carrots - 1 pc.
onion - 1 pc.
dill
Bay leaf
tomato paste - 15 g
sunflower oil
pepper
salt.

Preparation:

Place the potatoes cut into cubes into boiling water.

Chop the onion and carrots and fry in oil with the addition of tomato paste.

When the potatoes are cooked, place the roast in a pan and add the sprat in tomato.

Cook for 5 minutes. Add dried basil, herbs, salt and pepper.

Prepare this original sprat soup in tomato for family lunch. Unusual, but very tasty and aromatic.

Ingredients:

sprat in tomato sauce - 1 can

potatoes - 3 pcs.

onions - 2 pcs.

garlic - 2 cloves
carrots - 1 pc.
tomato paste - 2 tbsp. l.
vegetable oil
greenery
green onions
lemon zest
lemon juice - 2 tbsp. l.
sugar
olive oil
black pepper
salt.

Preparation:

Finely chop the potatoes, onions and garlic.

Chop the potatoes, onions and garlic. Chop the carrots.

Pour vegetable oil into the pan. Heat and fry potatoes, onions, garlic and half of the chopped carrots. Add tomato paste.

Drain the sauce from the sprat and pour it into the pan. Add water, salt, pepper and sugar.

Chop the green onions and parsley along with the stems and add to the broth.

Beat all ingredients with a blender. Squeeze lemon juice and sprinkle with lemon zest.

Before serving, add pieces of fish, a few drops olive oil, sprinkle with parsley and green onions.

The soup is a bit like borscht. This soup can be prepared for lunch or dinner.

Ingredients:

sprat in tomato - 1 jar
cabbage - 300 g
carrots - 2 pcs.
beets - 2 pcs.
greenery
potatoes - 4 pcs.
ground black pepper
salt.

Preparation:

Prepare the vegetables: chop the cabbage, grate the carrots and beets, chop the greens, cut the potatoes into cubes.

Place all vegetables, except greens, into boiling water and cook until tender.

Place the sprat in the tomato. Salt, add pepper and herbs. Boil for a few minutes. Can be served.

Do you like simple and light noodle soups? Then this recipe is for you!

Ingredients:

sprat in tomato - 1 jar
potatoes - 4 pcs.
onion - 1 pc.
spider web noodles - 100 g
dry dill
vegetable oil
ground black pepper
salt.

Preparation:

Cut the potatoes into cubes and place in a pan of boiling water.

Chop the onion and fry in oil.

When the potatoes are almost ready, add the dressing and vermicelli. After 3 minutes, add sprat in tomato, bay leaf, salt, pepper and dry dill.

Mix carefully and pour into plates.

Beans can be used as an independent dish or as a side dish. By adding them to soup, you will get a very nutritious dish. And paired with kilchka it will be very tasty and satisfying.

Ingredients:

sprat in tomato - 1 jar
beans in tomato sauce - 1 can
potatoes - 2 pcs.
onion - 1 pc.
carrots - 1 pc.
Bay leaf
vegetable oil
pepper
salt.

Preparation:

Cut the potatoes into cubes and place in boiling water.

Prepare fried onions and carrots.

When the potatoes are almost ready, add the beans and sprat to the pan. Add bay leaf, salt and spices. Mix. Can be served.

To prepare this soup you will need no more than half an hour and a minimum of ingredients. And the soup turns out wonderful, with a fresh taste and wonderful aroma.

Ingredients:

sprat in tomato - 1 jar
carrots - 1 pc.
potatoes - 2 pcs.
onion - 1 pc.
rice - 100 g
tomato - 1 pc.
bell pepper - 1 pc.
greenery
vegetable oil
ground black pepper
salt.

Preparation:

Boil the rice until half cooked. Add potatoes cut into pieces to it.

Chop the onion and fry until soft. Add grated carrots, then chopped peppers and diced tomatoes. Simmer each new ingredient for three minutes.

When the rice and potatoes are ready, add the roast and sprat in tomato into the soup. Add salt, pepper and bay leaf.

When serving, sprinkle with chopped herbs.

An unusual soup with an unusual combination. Try it, you will like the new taste of the usual soup with kelka.

Ingredients:

sprat in tomato - 1 can
peas - 1 tbsp.
carrots - 1 pc.
onion - 1 pc.
tomato paste - 1 tbsp.
greenery
pepper
salt.

Preparation:

Boil the peas until half cooked.

Chop the carrots. Finely chop the onion. Fry onions and carrots in a frying pan.

Add the roast to the soup. Add tomato paste.

Cook until the peas are ready. Place the sprat. Boil. If necessary, add salt, pepper and herbs.

This soup is best served chilled with sour cream.

This soup can easily feed eternally hungry students or a whole squad of children on a hike. It is easy to cook even over a fire. It will take very little time to prepare. The result is that everyone is full!

Ingredients:

sprat in tomato - 2 cans
instant noodles - 2 packs
Kharcho soup in a bag - 1 pack
rice - 3 tbsp. l.
potatoes - 4 pcs.
onions - 3 pcs.
carrots - 1 pc.
pepper
Bay leaf.

Preparation:

Boil the rice until half cooked. Cut the potatoes into pieces and add to the pan.

Chop the onion. Cut the carrots into slices. Add vegetables to soup.

Pour in a bag of kharcho soup. Cook until potatoes and rice are done.

Mash the vermicelli and place in the pan. Place the sprat last. Boil a little and remove from heat.

Cooking a well-forgotten soup with sprat. When millet and beaten eggs are added to the soup, the soup becomes like kulesh. Remember your hikes and your youth.

Ingredients:

sprat in tomato sauce -1 can
millet - 100 g
potatoes - 4 pcs.
carrots - 1 pc.
onion - 1 pc.
bell pepper - 1 pc.
egg - 2 pcs.
vegetable oil
greenery
lemon juice
ground pepper
Bay leaf
salt.

Preparation:

Sprat is a small fish, but very tasty. Very often it is used for making canned food. You can prepare such canned food at home. Sprat in tomato sauce turns out to be especially tasty for the winter. If everything is done correctly, the fish will retain its shape well, remain juicy and become very soft.

Of course, it would be nice to buy fresh fish for canning. But if this is not possible, you can also buy fresh frozen ones. But make sure it is stored properly. Fish should only be frozen once. If it has thawed and been re-frozen, it will no longer be as juicy as it should be.

The fish can be defrosted in the refrigerator; it will take 10-12 hours to thaw. To speed up the process, you can pour fish cold water and leave until completely thawed. But under no circumstances fill the fish with hot or even warm water, you will ruin its taste. Thawed fish must be cleaned of its entrails and its head removed.

You can cook canned fish on the stove, in the oven or in a slow cooker. Fresh vegetables are used as an additive. More often. These are onions and carrots.

To prepare tomato sauce, you can take fresh tomatoes or tomato paste. In the latter case, pay attention to the quality of the product; it is better to use natural paste without dyes.

Interesting facts: the advent of canned food was facilitated by the advent of the era geographical discoveries. Travelers needed non-perishable food items. In Europe, they produced mainly canned vegetables and meat, but the production of canned fish was first launched in Russia.

Sprat in tomato sauce with carrots and onions

The most popular version of canned food is prepared with onions. Add sweet bell pepper to these vegetables.

3 kg fresh frozen sprat;
3 kg of fresh tomatoes;
1 kg of sweet pepper;
1 kg carrots;
1 kg of onion;
5-6 teaspoons of sugar;
4-5 teaspoons of salt;
50 ml vegetable oil;
100 ml table vinegar.

Fill the sprat with cold water and let it thaw. Then we cut off the head and clean out the insides. We wash each fish again and dry it.

Wash all vegetables thoroughly. We pass the tomatoes through a meat grinder, and with a tomato we additionally rub the tomato mass through a sieve. This will make the sauce more homogeneous.

Cut the seeded bell pepper lengthwise into quarters, then chop crosswise into thin strips. Three carrots on a coarse grater, or even better, use a grater for cooking Korean salads. Chop the onion into halves or quarters of rings, depending on the size of the onions.

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Pour oil into a thick-walled pan, add onions, carrots and peppers and, stirring, fry until half cooked. Then add the tomato mixture and bring to a boil. We remove the foam. Reduce heat and simmer over very low heat for one hour.

Then add the prepared fish and continue to simmer the mixture for another hour. Add salt, sugar, and vinegar. Stir and continue simmering for another five minutes. Place the hot preparation into still hot sterilized jars and seal it tightly. Let's turn the jars upside down, place them on the lids, and carefully wrap them in warm blankets so that they cool down as slowly as possible. You can remove canned food only after a day, when it has completely cooled down. It is better to store in a cool place.

Canned salted sprat for the winter

Salted sprat is also suitable for preparing preparations for the winter. Let’s add beets to this version of canned food; its sweetish taste will perfectly highlight the taste of salted fish.

2 kg of salted sprat;
4 kg of fresh tomatoes;
1 kg of onions;
1 kg of fresh beets;
1 liter of refined oil;
12 tablespoons of sugar;
2 tablespoons salt;
2 tablespoons of vinegar essence (70%).

Wash the tomatoes thoroughly, cut into pieces and pass through a meat grinder. Peel the beets and carrots and grate them on a coarse grater. Cut the onion into thin half rings.

Place the vegetables in a thick-walled bowl, add vegetable oil and simmer over low heat for about 1.5 hours, stirring occasionally so as not to burn.

While the vegetables are stewing, prepare the salted sprat, cut off the heads and clean the insides. Place the prepared sprat on stewed vegetables, add sugar, salt. You can add your favorite spices. Continue simmering for another 15 minutes. Then pour in vinegar, stir and turn off the heat. Place the hot preparation into sterile jars and immediately seal it tightly. Cool under the fur coat.

Sprat in tomato with vegetables

You can cook canned sprat with vegetables different types. In this recipe, along with tomatoes and carrots, we will use young turnips. This additive will give canned food a piquant, fresh taste.

1 kg of sprat, the weight of the already gutted fish without a head is indicated;
2 kg of tomatoes;
1 kg carrots;
1 tablespoon of vinegar essence (70%);
4 tablespoons of vegetable oil;
2 teaspoons salt;
9 tablespoons sugar;
250 gr. young turnip;
500 gr. onions;
bay leaf, allspice to taste.

We clean the sprat, remove the heads, wash and dry. Wash all vegetables thoroughly. Grate the carrots on a coarse grater. Cut the onion and turnip into small cubes.

Blanch the tomatoes by placing them in boiling water for two minutes. Then transfer the tomatoes to a bowl of cold water. When the fruits have cooled, remove the skins from them. Grind them in a blender or pass through a meat grinder.

Pour vegetable oil into a cauldron or thick-walled pan, add the onion to the oil and fry until it begins to acquire a golden hue. Then add carrots and turnips, mix and pour in tomato puree. Simmer all vegetables for 20 minutes.

Then add the fish and simmer at a very low boil for two hours. An hour after the start of stewing, add salt and sugar. 10 minutes before the end of cooking, add vinegar.

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Place the hot mixture into sterile jars and seal immediately. Cool the jars by wrapping them tightly in blankets.

Canned fried sprat for the winter

Canned food based on fried sprat will have an original taste.

1 kg of fresh frozen sprat;
2 carrots;
2 onions;
1 pod of bell pepper;
0.5 teaspoon ground hot red pepper;
3 cloves of garlic;
700 ml of tomato juice or 1 kg of fresh tomatoes, minced and ground through a sieve;
3 bay leaves;
2 teaspoons sugar;
salt to taste;
2 tablespoons flour;
vegetable oil for frying.

We clean the sprat, put it in a bag, sprinkle it with flour and shake it well so that the flour covers the entire fish. Heat the oil in a frying pan and fry the sprat in it until golden brown. In another frying pan, fry the vegetables. First, fry the onions, then add carrots and bell peppers, fry until the vegetables are ready.

Sprinkle vegetables with spices, salt and pepper. Pour in tomato juice, bring to a boil and simmer for 15 minutes. Then add the fried fish and simmer over low heat for another 30 minutes. At the end of the stewing, add bay leaf and chopped garlic.

Cool the canned food and store it in the refrigerator for no more than a week. When preparing the preparation for the winter, you need to add a tablespoon of vinegar to the filling. Then pour the hot preparation into sterile jars and roll up. Cool under a fur coat. Store in the cold.

To get 3 kilograms of peeled sprat you will have to buy about 4 kg of fish. It is necessary to cut off the head of each fish, gut it, and be sure to remove the black film lining the inside of the abdomen. We wash the fish and dry it.

We pass the washed tomatoes through a meat grinder. Cut the onion into small cubes, grate the carrots and beets on a coarse grater.

Pour oil into the cauldron, put the prepared vegetables, pour in the tomato mass. Simmer for 1 hour. Then add salt, sugar, add the fish and simmer for another hour. At the very end of stewing, add vinegar. Pour the hot mixture into sterile jars and immediately close the lids. Cool slowly, placing the jars on the lids and wrapping them tightly in a blanket.