Lenten cabbage soup with sprats in a slow cooker. Fish soup with sprat and beans

Step by step recipes cooking cabbage soup with sprat: classic version, quick cabbage soup with sprats and sauerkraut, with the addition of beans, with tomato paste and garlic

2017-12-04 Irina Naumova

Grade
prescription

3471

Time
(min)

servings
(people)

In 100 grams of the finished dish

3 gr.

5 gr.

carbohydrates

6 gr.

86 kcal.

Option 1: The classic recipe for cabbage soup with sprats

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

Ingredients:

700 gr cabbage;
1 can of sprat in tomato;
large potatoes - 2 pcs;
1 onion;
one carrot;
two tomatoes;
bulg red pepper - 80 gr;
75 gr grows oils;
5 gr pepper;
2 dessert spoons of salt;
100 gr parsley.

Step-by-step recipe for cabbage soup with sprat

Potato tubers are peeled, washed and cut into small sticks, as in a regular soup.

Pour water into a saucepan, add potatoes and bring to a boil. Then make a small fire, cover with a lid and cook.

Peel onions and carrots, cut into small squares. bell pepper mine, cut off the cap and clean from seeds, rinse and chop with a knife.

Now we need a deep saucepan. Pour into it more oil as directed in the recipe. We fall asleep onions, after a couple of minutes carrots, and then Bell pepper- Simmer until all vegetables are soft and golden brown.

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

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

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

Wash and finely chop the herbs.

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

We introduce greens, try for salt, add black pepper. Boil the parsley for about five minutes and turn off the heat.

Ready meal Let it sit for a bit for the ingredients to complement each other.

Option 2: A quick recipe for cabbage soup with sprats and sauerkraut

To prepare quick cabbage soup with sprats, we will take sauerkraut. Sprat will suit the usual "Baltic" or your favorite. The main thing is that it should be in tomato paste. The recipe is for about eight servings of the finished dish.

Ingredients:

200 gr sauerkraut;
2 cans of sprats;
onion - 2 pcs;
medium carrots - 2 pcs;
200 gr potatoes;
40 grams of oil grows;
10 grams of 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 in water and bring to a boil. Boil until potatoes are cooked.

Let's try sauerkraut. If it is not too sour, put it in a saucepan. Or rinse it under water if its taste is too rich.

You can’t put sauerkraut immediately with potatoes, otherwise it will cook much longer than usual.

Finely chop the onion and fry in vegetable refined oil.

Grate washed and peeled carrots and add to the onion.

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

Finely chop the greens and fall asleep in cabbage soup, salt and pepper. Stir again and taste. Add more spices if desired.

Cook another fifteen minutes and turn off the heat.

Option 3: Shchi with sprats and red beans

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

Ingredients:

400 gr fresh cabbage;
1 carrot;
2 onion heads;
400 gr potatoes;
2 cans of sprats in tomato;
1 can of red beans;
salt and pepper;
greens to taste.

How to cook

Rinse the cabbage, chop into medium pieces.

V large saucepan or a cauldron pour water and bring to a boil.

Peel potatoes, rinse. Cut into cubes and send to the cauldron.

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

Peel the carrots from the top layer with a vegetable peeler, rub on coarse grater.

We clean the onion from the husk, cut into squares and fry in oil.

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

Pour the dressing into the bowl and stir. We cook for another half an hour.

Open jars with sprats in tomato, mash with a fork and add to cabbage soup - mix.

Open a jar of beans, drain the juice and pour into a cauldron, mix again.

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

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

Option 4: Shchi with sprat and tomato paste

If you want to make the soup a little sourer, add some tomato paste. It will complement the taste of sprats, and give a more saturated color to the finished dish.

Ingredients:

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

Step by step recipe

Pour water into the pan, wait until it boils.

Meanwhile, peel and cut the potatoes. Put in boiling water and continue to cook over low heat.

Chop the onion, put it in a frying pan and start frying in vegetable oil.

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

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

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

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

Add dressing and salt.

We open a jar of sprats. If desired, you can knead with a fork or put in cabbage soup as is - mix. Sprat is added about five minutes before the soup is ready.

Taste for salt, pepper and put a bay leaf.

Five minutes before readiness, put the greens, boil a little more and turn off the fire.

We insist cabbage soup for about fifteen minutes.

Option 5: Shchi with sprat and garlic

Garlic complements not only meat dishes but also some fish. Let's add delicious cabbage soup with sprats large quantity garlic. The finished dish will sparkle with an appetizing aroma.

Ingredients:

600 gr fresh cabbage;
2 cans of sprats;
medium carrot;
onion head;
10g salt;
60 gr grows oils;
4 large tubers of potatoes;
1 sweet pepper;
1/2 dessert spoon of black pepper;
floors of a bunch of greenery;
garlic - 3 teeth;
20 gr tomato paste.

How to cook

Cut the potatoes into random small pieces.

Finely chop the cabbage.

Cut the peeled onion into thin half rings, after rinsing under cold water. This is done so that the eyes do not water so much while slicing the onion.

We free the carrots from the top layer, cut off the bitter base and rub it on a grater.

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

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

As soon as the water boils, we fall asleep potatoes. After the next boil, put the cabbage and stir. Cook another fifteen minutes.

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

We fill the cabbage soup with tomato passivation and cook for another ten minutes.

Add sprats, cook cabbage soup for the same amount of time.

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

After the specified time, turn off the fire and insist delicious soup within fifteen minutes.

Tomato Sprat Soup - General Cooking Principles

When there is not so much time to prepare a tasty and satisfying first course, ordinary dishes will come to the rescue. canned fish. Sprat in tomato is quite inexpensive and is sold in all grocery stores. Prepare soup from tomato sprat on the water, sometimes vegetable broth. The 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 turn out even richer and more aromatic. In general, sprat in tomato is combined with most vegetables, so you can experiment a little and come up with own recipe cooking soup from tomato sprat. To prevent the dish from becoming bland, add various spices and seasonings to it. spices. Apart from conventional salt and pepper you can add sweet peas, dried garlic, basil, etc. Any fresh herbs not only decorates the soup, but also perfectly refresh it. The main principle of cooking is the phased laying of products in boiling water. First, they usually make frying and lay it out after the potatoes, the canned food themselves are added to last turn, 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 preliminary passivation. To make tomato sprat soup even more satisfying and appetizing, you can add any cereal to it: rice, pearl barley, buckwheat, etc. Serve tomato sprat soup with fresh herbs, garlic, rye bread or with sour cream.

Soup from tomato sprat - preparation of products and utensils

Preparation of products does not take much time: all vegetables and herbs are thoroughly washed, cleaned (if required) and cut into cubes, strips or grated. Potatoes can be cut into cubes or cubes, carrots are best grated, and finely chopped onions. Tomatoes are pre-skinned for this, small cuts are made on them and scalded with boiling water. If cereal is used in the recipe, it must be carefully sorted out and washed in cold water. Decide on a set of spices in advance so that you don’t have to look for them later. The sprat itself does not require any processing: the canned food is opened and all the contents are put into the pan.

From 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:

Recipe 1: Tomato Sprat Soup

This tomato sprat soup belongs to the category of light first courses. Soup is prepared very easily and quickly from the most conventional products: canned fish, vegetables and seasonings.

1 can of sprats in tomato sauce;
3 potatoes;
1 carrot;
1 head of onion;
A glass of rice;
2 liters of water;
1 bay leaf;
Salt, black ground pepper taste;
Fresh herbs for serving.

Peel potatoes and cut into small cubes. We clean the carrots with onions, rub the carrots on a coarse grater, chop the onion. Prepare spices: salt, pepper and bay leaf. Wash the rice thoroughly. We take a large saucepan and put chopped vegetables, washed rice into it, add pepper, salt and bay leaf. Pour everything with cold water and bring the soup to a boil. Then reduce the heat and cook the soup for 30-40 minutes until the rice and vegetables are ready. Then we open a jar of sprats in tomato sauce and put them into the soup along with the juice. Bring the soup to a boil and simmer for another 5 minutes over medium heat. After the soup is cooked, leave to infuse for 15 minutes. Serve tomato sprat soup with chopped herbs.

Recipe 2: Roasted Tomato Sprat Soup

Due to the roasting of vegetables, the soup turns out to be more high-calorie, but at the same time fragrant and very rich. Preparing the dish is as easy and simple as in the previous recipe.

Potatoes 5 pcs.;
Bank of sprats in tomato;
Dill;
dried basil;
Salt, pepper to taste;
Bay leaf;
1 carrot;
1 onion;
15 ml of tomato paste;
15 ml sunflower oil.

We heat water in a saucepan. We clean the potatoes, cut them into small cubes and put them in boiling water. We add some salt. We clean the carrots and onions, rub the carrots on a fine grater, finely chop the onion. Warm up in a frying pan vegetable oil 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 vegetable roast into the pan and add the sprat in the tomato. Cook soup from tomato sprat until all ingredients are ready, 5 minutes before the end of cooking, add greens, pepper and bay leaf. Serve the soup after it has been infused for 10 minutes.

Recipe 3: Tomato Sprat Soup with Barley

Barley is often added to tomato sprat soup instead of rice. The dish is 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.

Rinse the cereal thoroughly with cold water and put it in a pot of boiling water. We clean the potatoes, cut them into small cubes and lay them out after the grits. While the potatoes are cooking, peel the carrots and onions, finely chop and fry in vegetable oil. We spread the vegetable frying after the potatoes are almost cooked. At the very end, put the sprat with juice in a saucepan. Add bay leaf, salt, pepper and cook until full cooking barley. Grind the greens and put them in the soup a few minutes before the end of cooking. It is necessary that the soup with herbs boil a little. Serve the real dish with rye bread and garlic.

Recipe 4: Tomato sprat soup with pickles

This tomato sprat soup is a bit like pickle due to the addition of pickles. As a result, an unusual sweetish-sour taste is obtained, which will perfectly set off when serving sour cream.

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

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

Recipe 5: Tomato sprat soup with beets

Very tasty rich first course of tomato sprat, vegetables, spices and herbs. This soup can be prepared for 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.

Wash all vegetables thoroughly. We remove the upper leaves from the cabbage, finely chop the rest. We clean the carrots and rub on a coarse grater. We clean the beetroot and also rub it on a coarse grater. We chop the greens. Peel potatoes and cut 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 is infused, serve with chopped herbs and sour cream.

Sprat in tomato main ingredient dishes, so that the soup was 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 sprats in 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 buy such a product. Such shortcomings indicate that the canned food was stored incorrectly, which means that they can be spoiled. The bottom and top of the jar should be perfectly flat. Be sure to check the expiration date. Even if everything is in order, look at the bottom. Swelling of the bottom indicates an expired product, but sellers often hide this by interrupting the date. Pay attention to the composition: the presence of starch is not allowed in it. Properly selected canned food guarantees the success of cooking by 50%. Otherwise, it all depends on the skill of the hostess.

The main rule for making soup from tomato sprat is laying out 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 required, add a little more seasonings and spices. Greens can be poured into a plate or immediately into a saucepan, in the latter case, you need the soup to boil for several minutes.

How to cook cabbage soup with sprats in tomato sauce? What is this dish? You will find answers to these and other questions in the article. Shchi with sprats in tomato sauce - fragrant, tasty and hearty first dish for every day. It is prepared very simply, from a simple grocery set.

At the same time, the taste of the dish is so intense that your family will definitely appreciate this magnificent soup. Such cabbage soup is very tasty to serve with homemade sour cream and lots of green onions. Some interesting recipes cabbage soup with sprats in tomato sauce, consider below.

Classic recipe

Many housewives have already used this recipe and continue to use it at home. Here it is important to choose a high-quality canned sprat, because canned food differs from each other. Therefore, choose a previously tested, proven sprat in tomato sauce. The rest of the components remain the same as for simple borscht without meat. So, we take:

one carrot;
one onion;
700 g cabbage;
two tomatoes;
one can of sprats in tomato;
two large potatoes;
100 g parsley;
75 g vegetable oil;
salt;
80 g of Bulgarian red pepper;
black pepper - 5 g.

How to cook?

Cook these cabbage soup with sprats in tomato sauce like this:

Peel the potatoes, rinse and cut into small sticks, like a simple soup.
Pour water into a saucepan, add potatoes and boil. Then cover with a lid, make a low heat and cook.
Peel carrots and onions, cut into small squares. Wash the bell pepper, remove the seeds, rinse and chop.
Pour oil into a deep stewpan, add onion, after two minutes - carrots, and then - sweet pepper. Simmer until all vegetables are golden brown and soft.
Wash the tomatoes, pierce the stem at the base, scald and remove the skin. Cut into small slices or cubes, send to the pan with the rest of the vegetables.
Once the liquid in the saucepan has evaporated, add the sprat. Simmer over low heat for another five minutes.
Rinse the cabbage, remove the damaged leaves, finely chop. When the potatoes are cooked, send the cabbage to the soup. Add salt, stir and cook for another 5 minutes.
Rinse and chop the greens.
Send the sprat dressing to the pan and cook for another 7 minutes.
Enter the greens, try for salt, add black pepper, parsley, boil for five minutes and turn off the heat.

Set aside the finished dish for twenty minutes to infuse.

Quick recipe with sauerkraut

And how to cook cabbage soup with sprats in tomato and sauerkraut sauce? This recipe is designed for approximately eight servings of the finished dish. Sprat is suitable "Baltic" or the one that you like. The main thing is that it should be in tomato sauce. Take:

Cook cabbage soup with sprats in tomato sauce like this:

Peel potatoes, put in water and boil. Cook until vegetable is cooked.
If the cabbage is not very sour, send it to the pan. If the taste is too strong, rinse it under water first. sauerkraut you can’t immediately put it with potatoes, otherwise the last component will cook for too long.
Chop the onion and fry in vegetable oil.
Peel the carrots, grate and send to the onion.
Enter the sprat into the dressing along with the sauce, stir. Simmer another 5 minutes. and add the dressing to the pot.
Chop the greens and put in cabbage soup, add pepper and salt. Stir the food and taste it. Add more spices if you like.
Simmer for another 15 minutes, then remove from the stove.

With red beans

Consider very delicious recipe cabbage soup with sprats in tomato sauce and beans. If you make this dish with red canned beans, it will turn out even more appetizing. Beans are best taken in their own juice, as there is already tomato paste in the sprat. Shchi does not need to be very sour. You will need fresh cabbage, your favorite greens, prepare as desired. You need to have:

potatoes - 400 g;
one carrot;
one can of red beans;
400 g fresh cabbage;
two bulbs;
two cans of sprats in a tomato;
greens (to taste);
pepper and salt.

Cooking cabbage soup with beans

This recipe with a photo of cabbage soup with sprats in tomato sauce and beans stipulates the following steps:

Rinse cabbage, chop into small pieces.
Pour water into a large pot or saucepan and bring to a boil.
Peel potatoes, rinse. Cut into bars and send to the cauldron.
When the water boils again, put in the cabbage.
Peel the carrots with a vegetable peeler, grate on a coarse grater.
Peel the onion from the husk, cut into squares and fry in oil.
Add carrots to onions, stir and fry until golden brown.
Pour the dressing into the cauldron, stir and cook for another 30 minutes.
Open the cans of sprat, mash the fish with a fork and send it to the cabbage soup, stir again.
Open a jar of beans, drain the juice and pour into a cauldron, stir.
Simmer the soup over moderate heat for another half an hour. Next, salt it, add pepper and chopped herbs as desired.

This recipe can also be supplemented with mushrooms. Anything is suitable here: frozen or fresh. In this case, cook the cabbage soup in the same way, and send the mushrooms to the cauldron along with the cabbage.

With tomato paste

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

one carrot;
four potatoes;
one bulb;
two large spoons of tomato paste;
fresh cabbage- 300 g;
salt - 10 g;
vegetable oil- 40 ml;
black pepper - 5 g;
one can of sprats in tomato sauce;
one bay leaf;
dill - 50 g.

Manufacturing process:

Pour water into a saucepan and boil.
Peel and cut the potatoes, send to boiling water and cook over low heat.
Chop the onion, add to the pan and fry in vegetable oil. After a couple of minutes, add the grated carrots, stir.
Once the vegetables are golden brown, add the tomato paste and stir again. Simmer another 5 minutes. If you want the browning to be more tender, fry it in cow's butter.
When the potatoes are almost ready, add the chopped cabbage.
Now add dressing and salt.
Open a can of sprats. If desired, the fish can be mashed with a fork or put in cabbage soup as is. Add the sprat 5 minutes before the food is ready.
Pepper cabbage soup, add bay leaf, taste for salt.
Put the greens in 5 minutes. until the food is ready, boil a little more and turn off the heat.

Leave the cabbage soup to infuse for 15 minutes.

with garlic

Garlic complements not only meat dishes, but also fish dishes. Add a little garlic to appetizing cabbage soup with sprats. The finished dish will sparkle with an attractive aroma. You will need:

one carrot;
fresh cabbage - 600 g;
one bulb;
one sweet pepper;
vegetable oil - 60 g;
salt - 10 g;
half a bunch of greens;
four potatoes;
three cloves of garlic;
tomato paste - 20 g;
black pepper.

Prepare this dish like this:

Peel the potatoes and cut into small pieces, finely chop the cabbage.
Cut the onion into thin half rings, grate the carrots.
Remove seeds from sweet pepper and cut into cubes.
Pour vegetable oil into a deep saucepan or frying pan, fry the chopped onion in it first, then add the grated carrots, then add the sweet pepper and tomato paste. Stir in the vegetables and sauté for another 7 minutes.
Pour potatoes into boiling water. After the next boil, add cabbage and stir. Boil 15 minutes.
Now add bay leaf, pepper and salt, stir again.
Season the cabbage soup with tomato saute and cook for another 10 minutes.
Now add the sprat, cook the cabbage soup for another 10 minutes.
Finely chop the garlic, send together with chopped herbs to cabbage soup 5 minutes before readiness.
Now turn off the heat and infuse the delicious food for 15 minutes.

calories

What's with sprats in tomato sauce? It is known that 100 g of finished food contains:

86 kcal;
3 g proteins;
6 g carbohydrates;
5 g fat.

But the calorie content of cabbage soup from sprats in tomato sauce with beans made is slightly different from classic recipe. In this case, 100 g of food accounts for:

32.4 kcal;
1.8 g proteins;
0.9 g fat;
4.2 g of carbohydrates.

And still, each of these dishes is considered low-calorie.

In a slow cooker

Few people know how to make cabbage soup with sprats in tomato sauce in a slow cooker. In fact, it does not matter which canned fish will be used in the manufacture of cabbage soup. It can be any canned fish in oil: saury, bream, herring, silver carp, horse mackerel, mackerel, pink salmon (red fish). Only in this case, tomato paste, juice or fresh tomatoes will need to be added to the dish.

Put sprat in cabbage soup in a slow cooker at the same time with all the components, do not let this bother you. This technique in the "Extinguishing" mode works on the principle of a slow cooker, not a pressure cooker. Ready-made fish and vegetables perfectly preserve the shape in which they were loaded. So, we take:

six potatoes;
one onion;
one carrot;
a quarter of a fork of fresh white cabbage;
one red sweet bell pepper;
two bay leaves;
two cans of sprats in tomato sauce;
two tablespoons of vegetable oil (can be mustard);
salt (to taste);
greens (to taste);
water.

There are two ways to make the first dishes in a slow cooker. The first one is the most useful, simple and short. You only need to put all the ingredients into the machine at once without prior frying. The second is a long one, with advance sauteing of carrots, onions and tomatoes. If you want to cook the dish in the second way, fry the vegetables in vegetable oil with the multicooker lid open on the “Frying” or “Baking” mode.

Manufacturing process:

We will cook cabbage soup in the first way, according to the principle of folded and forgotten. First prepare the vegetables. If you are using cabbage winter varieties and you want it to be soft, sprinkle it with salt and remember with your hands. As a result, the cabbage will release juice.
Next, send diced potatoes, chopped onions, grated carrots, fresh cabbage and sweet peppers to the multicooker bowl.
Now send sprats in tomato sauce, salt, vegetable oil into the multicooker bowl, pour boiling water over everything (so the food will cook faster).
Cook cabbage soup on the “Stew” or “Soup” mode for an hour and a half.
15 minutes before the end of cooking, open the device, stir the cabbage soup, add herbs and bay leaf.

Serve these cabbage soup with mayonnaise or sour cream. Bon Appetit!

Let's try to cook cabbage soup or borscht in a slow cooker, without meat, but with the addition of fresh cabbage. So that the cabbage soup does not look completely empty, we will cook them. For such vegetable soup sprat in tomato sauce is perfect. Sometimes, instead of canned food in cabbage soup, we can use mushrooms of any kind: fresh, frozen, dried, champignons. We can also use canned beans. It does not matter at all which canned fish we will use in the preparation of cabbage soup. We can take any canned fish In oil. But then we will add to the recipe tomato juice, tomato paste or fresh tomatoes. But still the most the best option there is a sprat in tomato sauce.

We lay the sprat in the cabbage soup along with all the ingredients. We put the slow cooker in the "Extinguishing" mode, because it works on the principle of slow cooking, not fast cooking. In this mode, ready-made vegetables with fish perfectly retain their original shape.

Ingredients:

cabbage - ¼ head
potatoes - 4 pcs
carrots - 1 pc.
red sweet pepper - 1 pc.
onion - 1 pc.
sprat in tomato sauce - 1-2 cans
Bay leaf
vegetable oil
tomato paste - 70 g
fresh herbs
salt and spices to taste

Cooking lean cabbage soup in a slow cooker:

We can cook these cabbage soup in a slow cooker in two ways. The first is the simplest, but useful and much easier than the second. We put all the ingredients at once, without any pre-roasting. And the second method is longer, since onions, carrots and tomatoes must first be sautéed. If we cook in the second way, then with the multicooker lid open in the “baking” or “frying” mode, we will fry the vegetables in vegetable oil.

First, as always, we prepare vegetables for cabbage soup. Fresh cabbage (it is better to use young cabbage in spring), but if you have winter varieties of cabbage, then you need to knead it a little with your hands along with a pinch of salt, it will be much softer.

Finely chop the cabbage and send it to the bowl. We even send diced potatoes there. Carrots in half rings. We also chop the onion in the same way and send it to the bowl. We clean the pepper from seeds and cut into medium pieces, send it to the slow cooker.

Add sprat, tomato paste, vegetable oil, salt to taste. After pour boiling water or hot water.

We cook cabbage soup in a slow cooker in the “soup” or “stewing” mode - 1-1.5 hours.

About 10 minutes before full readiness, open the lid of the multicooker, mix cabbage soup with canned food and add bay leaf, spices, chopped herbs. We taste, add salt if the cabbage soup is unsalted.

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

Often housewives want a variety of dishes. A lot of time, especially for those who work, no. In the evening, it helps out easy to prepare and nutritious dish. And on the weekend, you don’t want to spend too much time standing at the stove. These cabbage soup with sprats are simple and satisfying.

Our recipe takes just 40 minutes to prepare. A three-liter pot will make over 10 servings, which is very good for a family of 3 or more people. The main secret delicious soup- this is freshness, quality products and a good recipe.

Compound

0.5 head of cabbage;

1 jar "Sprats in tomato sauce";

2 tbsp. l. sunflower oil;

2 tomatoes;

1 onion;

1 carrot;

1 sweet red pepper;

2 potatoes;

0.5 tsp black ground pepper;

0.5 bunch of fresh parsley;

about 2 tsp. salt.

Cooking

To get delicious cabbage soup with canned sprats in tomato sauce, rinse the potatoes under cold water, peel, cut into medium or large cubes. Add to pot cold water, put on the stove and throw the potatoes to boil. Turn on a strong fire, let it boil, and make a small one. Cook until cooked under the lid.
Wash and peel carrots onions. Wash the red bell pepper under running water. Remove the seeds and partitions from it. Cut everything into small cubes.
Heat up the frying pan, add sunflower oil there (you can replace it with corn or olive oil, preferably not refined), then vegetables and sauté until golden brown. The main thing is that the carrots become ready, soft.
Rinse the tomatoes under cold running water. Carefully peel them off. Cut into medium cubes. Add tomatoes to roasted vegetables. First, turn on a large fire, and then, when they are fried, turn on a small one. It is required that the tomato juice evaporate. Steam the tomatoes with other vegetables until tender under the lid.
Open the sprat and add the fish in tomato sauce to our roast. Simmer over low heat for about 5 minutes.
Shred the cabbage with a knife or special device as small as possible. Add it to the pot with the cooked potatoes. Let everything boil. Salt. Simmer for about 5 minutes, no need to cover the vegetables with a lid.
Add the prepared vegetable fried with sprats to the pan. Mix well. Cook everything over low heat for about 7 minutes.
Finely chop the parsley and add to the cabbage soup, pepper. Mix everything thoroughly. Turn off the gas, let it brew for at least 5-10 minutes.
Especially by the way, such cabbage soup with sprats for lunch, but if you are hungry, you can eat it for dinner. They are nutritious and light. Try chi with this unusual recipe!

Some housewives do not like parsley and add, for example, dill to cabbage soup with sprats. And someone wants to try the soup with cilantro, probably it will work 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 spice. Shchi is served, most often, hot, infused.

If everyone takes on a plate 1 tbsp. l. sour cream (you can replace 15% cream), it will add a pleasant creamy note to cabbage soup, and they will become less acidic, 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, spread with mayonnaise. Put a couple of slices of tomato and rub the "Dutch" cheese on top. A suitable appetizer for our cabbage soup with sprat in tomato. Healthy hot bread is obtained in a toaster.

In contact with