The rich taste, fragrant, thick and soulful soup pleased me at lunch! You just need to cook for 30 minutes and I think that the result will please, well, if you, of course, have a positive attitude to sprat in tomato?!
We prepare everything that 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 skin with the flat side of a knife. I use red onions, you can take onions. Finely cut it. Carrots 2/3 of the grated medium, and 1/3 of the cut into a small cube. We will need a pot with a thick bottom, where I will first simmer the vegetables, and then cook the soup. If you don't have one, use a regular pan and pan with high walls. Put the pan on the fire, poured olive oil (you can replace it with sunflower oil), warmed it and put the crushed garlic. After a minute, you can remove it, it will give its flavor to the oil. Spread the onion. Slightly fried it until soft and put the carrots. Stir, reduce the heat to a minimum, cover with a lid and then cook the vegetables for 5 minutes.
Put the buckwheat, stirred and again on a low heat under the lid gave it to absorb all the juices and flavors from the vegetables for 3-5 minutes. Poured all 1 liter of boiling water, which I boiled in the kettle. Cook everything for 5 minutes. cut the Potatoes into a small cube. We send it to the pot.
Cook everything almost until the potatoes and buckwheat are ready. This is fast 5 minutes more. Spread the sprat in tomato, Bay leaf and allspice, cook for another 5 minutes and at the end of cooking pour olive oil 1 tbsp. or sunflower. Remove from heat. The soup is ready.
Pour on plates. Dry the bread in the toaster. Serve.
Pepper as desired and taste. I pepper it with ground Cayenne. Eat!