An aromatic and hearty fish soup with sprats in tomato sauce, rice, tomatoes, and bell pepper, perfectly suited for a home-cooked meal. It is made from simple ingredients, has a rich flavor, and the tomatoes add a pleasant tanginess.
Instructions
Prepare all ingredients. Any type of rice can be used (note that cooking time may vary; refer to package instructions). For herbs, I used dill and parsley. Adjust vegetable quantities to your taste.
Peel the potatoes and cut them into small cubes. Place them in a cooking pot.
Thoroughly rinse the rice under cold running water and add it to the pot with the potatoes.
Pour in 1.5 liters of cold water. Place the pot over high heat. Stir to prevent the rice from sticking to the bottom. Bring to a boil and simmer over low heat for 5-7 minutes.
Peel the onion and cut it into small cubes. Heat vegetable oil in a frying pan. Sauté the onion over low heat for 3-4 minutes, stirring.
Peel the carrots and cut them into thin sticks or grate them on a coarse grater. Add to the onion. Stir and sauté over low heat, stirring with a spatula, for 4-5 minutes.
Core the bell pepper, wash, and cut into small strips. Wash and pat dry the herbs. Trim the parsley stems and chop finely. Set aside the leaves for later use. Add the chopped parsley stems and bell pepper to the frying pan. Stir and sauté over low heat for 4-5 minutes.
Wash the tomatoes and cut them into small pieces. Optionally, you can remove the skin. Add the tomatoes to the other vegetables. Stir. Sauté over moderate heat for 3-4 minutes.
Peel and finely chop the garlic. Add to the vegetables and stir. Heat for about 1 minute, stirring.
Transfer the sautéed vegetables to the pot. Stir and bring to a boil. Cook over low heat for 8-10 minutes, until all ingredients are tender.
Add the sprats in tomato sauce. Stir and bring to a boil. Simmer the soup for another 2-3 minutes.
Finely chop the remaining parsley leaves and add to the soup. Season with salt and pepper to taste. If necessary, add a pinch of sugar if the tomatoes are too acidic. Boil for 1 minute and turn off the heat.
The sprat in tomato soup with rice, tomatoes, and bell pepper is ready.
Ladle the fish soup with rice into bowls and serve.
50 мин (ваши 20 мин )
5 servings
