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Cabbage soup with sprat in tomato sauce

Author
Cookinero 2 Apr 2025
8170
Cabbage soup with sprat in tomato sauce

Shchi is a traditional first course of Russian, Ukrainian and Belarusian cuisine. This dish tastes like borscht, but it is less rich and rich, more liquid. The indispensable components of the classic recipe are cabbage and meat broth. If you are tired of the traditional version of this first course, you can diversify it with fish broth from sprats in tomato sauce.

How to cook Cabbage soup with sprat in tomato sauce

Step 1

Cabbage soup with sprat in tomato sauce

Grate the carrots on a coarse grater.

Step 2

Cabbage soup with sprat in tomato sauce

Chop the onion.

Step 3

Cabbage soup with sprat in tomato sauce

Shred the cabbage.

Step 4

Cabbage soup with sprat in tomato sauce

Cut the potatoes into cubes.

Step 5

Cabbage soup with sprat in tomato sauce

Fry the onion and carrot in a frying pan heated with vegetable oil.

Step 6

Cabbage soup with sprat in tomato sauce

Pour water into a saucepan, add potatoes and bring to a boil.

Step 7

Cabbage soup with sprat in tomato sauce

Place cabbage, sprat, sautéed cabbage and semolina in a saucepan. Add salt and pepper to taste. Stir and bring to a boil. Then reduce heat and cook the cabbage soup for 15-20 minutes.

Step 8

Cabbage soup with sprat in tomato sauce

When ready, cover the cabbage soup with a lid and leave it to brew for 15-20 minutes for a richer taste.

Cabbage soup with sprat in tomato sauce - FAQ About Ingredients, Baking Time and Storage

Yes, canned sprat in tomato sauce works well and saves time—just add it directly without frying. Adjust seasoning as canned fish may be saltier.
Replace sprat with diced mushrooms or white beans for protein. Use vegetable broth instead of water for deeper flavor.
Cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove to avoid overcooking the vegetables.
Freeze without potatoes for best texture. Thaw overnight in the fridge and add freshly boiled potatoes when reheating.
Use 1 tbsp cornstarch mixed with water or blend a portion of the soup for a creamy texture.
Serve with crusty bread, a dollop of sour cream, or a crisp green salad for balance.
Absolutely! Pre-shredded cabbage works, but avoid bagged coleslaw mixes with dressing or additives.
Double all ingredients except salt—add gradually to taste. Use a larger pot to accommodate extra volume.

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