Cook Time | 30 minutes |
Servings |
|
Ingredients
- 1 jar Sprat canned "Sprat in tomato"
- 2 tablespoons Olive oil 1 tbsp for sautéing the vegetables 1 tbsp to add at the end of cooking the soup, you can substitute sunflower
- 2 cloves Garlic
- 1 piece Onion
- 1 piece Carrot
- 1 piece Potato
- 0,25 glass Buckwheat
- 1 liter Water boiling water or hot
- 2 pieces Bay leaf
- 3 pieces Allspice
- Salt to taste
- Cayenne pepper to taste
Ingredients
|
Instructions
- We cook everything we need for soup. I always chop sprat in tomato with a fork. My garlic is young, and I crushed the cloves right in the peel with the flat side of the knife. I use red onions, you can take onions. Finely chop it. Grate the carrots on 2/3 of a medium grater, and cut 1/3 into small cubes. We will need a saucepan with a thick bottom, in which I will first stew vegetables, and then cook soup. If you don't have one, use a regular frying pan and a baking sheet with high walls. I put the frying pan on the fire, poured olive oil (you can replace it with sunflower), warmed it up and put crushed garlic. After a minute you can take it out, this will give the oil its flavor. Spread the onion. Lightly fry it until soft and put the carrots. Stir, reduce the heat to low, cover and then cook the vegetables for 5 minutes.
- I put the buckwheat, stirred it and again on low heat under the lid let it absorb all the juices and flavors from vegetables for 3-5 minutes. I filled everything with 1 liter of boiling water, which I boiled in a kettle. Cook everything for 5 minutes. cut the potatoes into small cubes. We send it to the pot.