Soup with Buckwheat and Sprat Recipe
The rich taste, fragrant, thick and soulful soup pleased me at lunch! You only 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?!
Servings
4
Cook Time
30minutes
Servings
4
Cook Time
30minutes
Ingredients
Instructions
  1. 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.
  2. 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.
  3. Cook everything almost until the potatoes and buckwheat are ready. It’s fast, another 5 minutes. Roll the sprat in tomatoes, bay leaf and allspice, cook for another 5 minutes and at the end of cooking pour in 1 tbsp olive oil. or a sunflower. Remove from the heat. The soup is ready.
  4. Pour on plates. Dry the bread in the toaster. To serve.
  5. Pepper as desired and taste it. I sprinkle it with ground cayenne pepper. Eat up!
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