Simple Sprat Soup
Simple Sprat Soup: quick, budget-friendly soup with potatoes, rice, and sautéed vegetables. Canned sprats add a savory, lightly smoky flavor.
Updated : 16 March, 2026
Easy
About 30 min.
Ingredients
2.5 liter
Water
200 grams
Sprats
0.5 cup
Rice
2
Potato
2 tablespoon
Vegetable oil
1
Onions
1
Carrot
1
Bell pepper
to taste
Salt
to taste
Laurel leaf
to taste
Ground black pepper
100 grams
Green onion
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Pour water into a pot and bring it to a boil. Add diced potatoes and pre-rinsed rice to the boiling water. Slice half of the carrot into rounds and add it to the pot as well. Use the other half for the sauté.
Step 2
While the ingredients cook (about 15 minutes), prepare the sauté. In hot oil in a skillet, sauté finely diced onion and green bell pepper, then add carrot grated on a fine grater and cook until the onion turns translucent. Add ground black pepper. You can also add any other spices you like that go well with fish.
Step 3
When the potatoes and rice are tender, add the sauté to the soup and cook for a couple of minutes. Then add sprats from the can, drained of oil. There’s enough oil in the sauté - no need to make the soup too greasy. Salt to taste and add a bay leaf. Cook for 2-3 minutes, then cover with a lid, turn off the heat, and let the soup steep for 10-15 minutes.
Step 4
Before serving, sprinkle with finely chopped green onion. You can also add dill.
Step 5
You can add one whole onion to the pot at the stage when the potatoes are cooking, to make the broth even richer.
Step 6
Thanks to the sprats, the soup turns out very aromatic, with a light smoky flavor - great for an everyday lunch or dinner.
Step 7
It’s better to add whole sprats - this makes the soup look beautiful when served. The carrot rounds also add brightness and a richer look.
Author note
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