Okroshka with sprat in tomato sauce

Ingredients

Sprat in tomato – 240 g (1 can)

Fresh cucumbers – 2 pcs.

Large potatoes – 1 pc.

Sour cream – 3-4 tbsp.

Green onion – 20 g

Fresh dill – 20 g

57 kcal
20 minutes.
30 min.
50 min.

Photo of the finished dish

Step-by-step recipe with photos

Okroshka with sprat in tomato sauce is a dish for real gourmets, real admirers of canned fish or lovers of culinary tests of the more ordinary in order to obtain new and unusual tastes. The dish is indeed considered extraordinary, but in order to literally find out how tasty it turns out, you need to prepare and test it without the help of others.

Okroshka with sprat in tomato can be prepared using water or kvass. In both versions it turns out delicious. Fermented milk products are literally not suitable for this recipe.

First boil the potatoes. Wash the tubers thoroughly without peeling the skin, place them in a saucepan with water, and cook for approximately 20 minutes until soft. Determine the readiness of the vegetable by piercing the tubers through with a knife. The main thing is not to overcook the fruit, otherwise it will disintegrate during cutting. Cool the potatoes completely, peel off the top layer, cut the pulp into medium-sized cubes.

Rinse the eggs under running water and cook. To make the eggs hard-boiled, cook them for 8-10 minutes from the moment the water boils. After cooking, pour cold water over the eggs to cool. Once the eggs have cooled completely, it will be even easier to remove the shells. Cut the eggs in the same way as potatoes.

Rinse the freshest cucumbers, cut into slices, then chop each slice into narrow strips. If desired, chop the cucumbers using a different method, for example into cubes.

Wash the radishes thoroughly, cut off the roots at the edges, then trim the fruit into strips.

Place all chopped products into one large container. Then transfer the sprat from the jar along with the tomato.

Fill the contents of the container with chilled kvass and stir.

Finally, add the required amount of sour cream, stirring and distributing it over the kvass. If after stirring there are still lumps of sour cream left, do not worry; during infusion and cooling, they will completely dissolve in the watery base. For piquancy, add a little mustard to the okroshka.

Rinse the dill and green onions. Cut off the thick stems of dill and finely chop the leaves. Cut the onion into small rings. Place the greens in a container with the main mixture. Add salt evenly so as not to oversalt the okroshka, since grains of salt do not immediately dissolve in cool kvass. If you use sharp and sour kvass, then you no longer need to sour the okroshka.

Place the okroshka in the refrigerator for 1 hour so that it is perfectly cooled and the sour cream and salt are very dissolved.

Okroshka with sprat in tomato sauce – 3 best recipes

Okroshka with sprat in tomato sauce will help feed the whole family a delicious lunch. The dish is prepared super quickly and easily. Even if it’s lunch time and you don’t have a first course, recipes for okroshka with sprat will help you out.

Ingredients for okroshka

Before you start preparing okroshka, check out these fascinating and useful secrets:

if the food is prepared with water, be sure to add a little acid, it will be freshly squeezed lemon juice (2-3 tablespoons per 3 liters of okroshka), apple cider vinegar (1 tablespoon) or citric acid (a couple of pinches);

in recipes for okroshka with kvass, it is important to use a high-quality drink made by natural fermentation or home-made bread kvass;

If you plan to prepare food for a number of days, be sure to store it in the refrigerator.

Okroshka with sprat in tomato sauce on kvass

A little horseradish is often added to okroshka made with kvass. If you don’t have the freshest on hand, take canned or use table mustard with horseradish. The food will become more piquant and a little spicier.

List of ingredients:

1 can of sprat in tomato;
1.5 liters of bread kvass;
2-3 cucumbers (approximately 200 g);
3-4 potatoes;
2 chicken eggs;
0.5 dessert spoon of horseradish;
for serving sour cream;
3-4 bunches of green onions;
a little salt to taste.

Before actual production, you will have to take care of the potatoes and eggs. Boil these products until cooked. Then peel the tubers and the eggs from the shell. Cool and cut the food into small cubes. Place everything in the pan where you plan to collect the okroshka.

Add chopped new cucumbers, chopped green onions, and a little horseradish. Stir everything. If desired, replace the green onion feathers with any other fresh herbs. For example, these could be young garlic, parsley, cilantro or dill.

Remove the sprat from the jar along with the tomato sauce. You can throw it in this form or press it a little with a fork to chop it. Transfer to the pan with the rest of the ingredients.

Add cool kvass. Stir everything thoroughly. Season with a little salt. Taste it. Okroshka with kvass is ready to eat. All that remains is to add a little sour cream, but it’s better to put it on plates for each serving.

Okroshka with sprat on water

Okroshka in water will taste better and will not be bland if you add lemon juice to it. But take only freshly squeezed juice, strained from the seeds. If desired, add a teaspoon of soy sauce and balsamic vinegar instead of citrus juice to a similar okroshka.

Recipe for okroshka with sprat and sausage

With sausage, okroshka will become more interesting in taste and more satisfying. The best option is to take boiled sausage, but dry-cured or even smoked sausage is also suitable.

List of ingredients:

150 gr. boiled sausage;
1 can of sprat;
100 gr. daikon;
0.5 dessert spoon of table mustard;
1.5 liters of bread kvass;
2-3 potatoes;
a bunch of greens (garlic, onion, dill);
salt to taste.

Boil the potatoes in advance. Peel and cut into cubes into the pan. While it cools, peel the daikon. Grind the root vegetable through a grater into the same pan.

Finely chop the freshest herbs. To make the food tastier, use different greens. Toss in potatoes.

You can do some magic with the sausage; if desired, grate it or finely chop it. Add to other products.

Advice! Instead of sausage, you can eat boiled or smoked meat and poultry. Finely chop the pork, beef or chicken and place in okroshka.

Season the mixture with mustard and add cold kvass. Remove the sprat from the jar. Stir. Add some salt. Serve the dish cool. Bon appetit!

Okroshka with sprat in tomato sauce

In Russian times, a large number of new variants of ordinary Russian dishes arose. These include okroshka with sprat in tomato sauce. Lovers of fish okroshka will love it. If you like to discover new tastes, you should try preparing this summer soup using at least one of the recipes, and maybe even several, because the result is not exactly the same.

Individual manufacturing

The general principles for making cool sprat soup in tomato sauce do not differ much from the classical technology for making similar dishes. Knowing and taking into account the subtleties of this process, even a novice cook can cope with the task.

Okroshka almost always contains eggs; most often boiled potatoes are added to it; from time to time, other products that need to be heat-treated are also consumed. They need to be boiled in advance, because they need to be cooled before chopping and mixing with other ingredients.
Canned food can be stored indoors at room temperature, but if you want to use it to make okroshka, put it in the refrigerator for some time, because the taste of warm sprat in tomato can spoil the taste of a cool dish.
Before adding the greens to okroshka, you should not only chop them finely, but also grind them and sprinkle with salt. Thanks to this easy manipulation, you can achieve several goals at once. Firstly, the greens will release juice, which will make the okroshka more fragrant. Secondly, crushed greens do not float on the surface of the soup, but are moderately distributed in it, which also has a beneficial effect on its organoleptic properties. Thirdly, the onion becomes a little less bitter, which also makes the finished dish more pleasant to the taste.
You can grind products for okroshka in different ways. Usually they are cut into small cubes, but from time to time they need to be cut into slightly larger pieces or grated. A soup in which the pieces of goods have approximately the same size and shape looks more appetizing.
The sprat can be added to the okroshka completely along with the sauce, or you can mash it with a fork ahead of time. From time to time, canned food from a can is placed on a plate and served to the table separately, so that any eater can put on his plate exactly as much fish as he considers necessary.
From time to time, canned sprat in tomato has an extremely sweet taste, then it doesn’t hurt to further acidify the dish by adding a little vinegar, lemon juice or citric acid. If okroshka is made with water, the addition of one of the listed components is mandatory.
It is believed that sprat okroshka in tomato will taste better if you add table mustard or grated horseradish to it.
To give the soup the most harmonious taste, it would not hurt to let it brew for 30-60 minutes, placing it in the refrigerator for this time.

Okroshka on kvass with sprat in tomato sauce

sprat in tomato sauce – 0.25 kg;
bread kvass – 1 l;
chicken egg – 3 pcs.;
potatoes – 0.3 kg;
fresh cucumbers – 0.3 kg;
table mustard – 20 ml;
sour cream – 20 ml;
fresh herbs – 100 g;
salt - to taste.

Boil the potatoes in their skins, remove their water and let them cool to a comfortable temperature. Remove the skin, cut it into small cubes, put it on a plate and put it in the refrigerator. While you are preparing other foods, the potatoes will cool completely.
Boil the eggs. Place them under running cool water to cool.
Peel the cooled eggs and cut them in half. Remove the yolks from the halves and place them in a separate plate.
Finely chop the egg whites with a knife and pour into the bowl in which you plan to cook the okroshka.
Rinse the greens. Wrap it in a towel and remember it lightly. The tissue (a medical system of cells and intercellular substance, united by a common origin, structure and functions) will absorb excess water, causing the greens to quickly dry out.
Finely chop and sprinkle the greens with salt, crush them with a masher and transfer them to the eggs.
Wash the cucumbers, dry the fruits with a napkin. Cut off their ends and taste them. If it turns out that the vegetables are bitter, peel them before chopping; otherwise, you are unlikely to be satisfied with the taste of the finished dish.
Cut the cucumbers into small cubes, add to the eggs and greens.
Place the sprat and sauce on a plate and mash with a fork, transfer the fish mass to a bowl with other ingredients.
Mash the egg yolks with a fork. Add mustard and sour cream to them. Mash the ingredients until smooth and place in a bowl with the rest of the ingredients.
Add cooled potatoes from the refrigerator and pour them into a common bowl.
Pour cool kvass over the crushed products and stir.

If you can wait 30-60 minutes, put the okroshka in the refrigerator for this time so that it can brew. If you don’t have time, you can immediately pour the prepared cool soup into bowls and serve.

Okroshka on water with sprat in tomato

sprat in tomato sauce – 0.25 kg;
lemon – 0.5-1 pcs.;
boiled water – 1 l;
potatoes – 0.2 kg;
chicken egg – 2 pcs.;
cucumbers – 0.2 kg;
daikon – 100-150 g;
fresh herbs – 100 g;
salt - to taste.

Place the boiled water in the refrigerator to cool.
Peel the potatoes, cut into medium pieces and boil until soft. Drain off excess water. Mash the potatoes into a puree and put them in the refrigerator temporarily.
Cool the hard-boiled eggs under running cool water, chop on a large grater, and place in a small saucepan.
Salt and chop the finely chopped greens with a knife, and transfer to the eggs.
Rinse the cucumbers. Cut off their ends, then chop the fruits on a grater with large holes.
Wash the daikon, dry it, peel and chop it using the same method as cucumbers.
Place the grated vegetables in a saucepan with other products, and add mashed potatoes to them.
Place on a plate and carefully mash the canned food, combine it with the rest of the ingredients.
In a separate container, mix cool water and squeezed lemon juice. Pour the resulting liquid over the ingredients in the pan and stir everything well.

All that remains is to pour the soup into bowls and serve. Okroshka can be seasoned with sour cream or supplemented with a slice of lemon.

Okroshka with sausage and sprat canned in tomato

sprat in tomato sauce – 0.25 kg;
boiled sausage – 150 g;
bread kvass – 1.5 l;
potatoes – 0.3 kg;
fresh cucumbers – 0.2 kg;
radish – 100 g;
fresh herbs – 100 g;
salt, mustard or horseradish - to taste.

Cool the boiled potatoes in their jackets and cut them into small cubes. Place in a saucepan.
After washing and drying, cut the radishes and cucumbers into quarters and add them to the potatoes.
Cut the boiled sausage into cubes and add to other ingredients.
Grind finely chopped greens with salt and place in a saucepan.
Add mustard or horseradish.
Pour kvass over the products and stir.
Place canned fish in a saucepan. Stir the cool soup again.

Allow the okroshka to brew for a little while, putting it in the refrigerator, then you can serve it to the table.

Sprat in tomato sauce is one of the affordable but nutritious products. It can be eaten in its pure form or used to make other dishes. These include okroshka. With canned fish it takes on an unusual taste, but almost everyone likes it. This dish can be created using several recipes, any of which produces a cool soup with unique organoleptic properties.

How to cook okroshka with sprat in tomato

There are a huge number of variants of traditional recipes of Russian cuisine, some of them are standard, while others are very unusual.

Okroshka with sprat in tomato sauce belongs to the extreme: this dish is so specific that only real connoisseurs of canned fish will appreciate it! If you consider yourself one of them, then we advise you to familiarize yourself with the recipes presented just below as quickly as possible.

The recipe for okroshka with sprat has two varieties. The first of them is made with kvass, the second with water. The dish, which is cooked in water, has the least specific taste, so it is recommended for those who do not like taste experiences.

Those who love unusual combinations of goods will be pleasantly surprised by trying a dish called “Okroshka with sprat in tomato sauce.”

Reviews from those who have tried it describe this type of okroshka, prepared with kvass, as extremely refreshing and light. Let's look at the manufacturing recipe!

Okroshka with sprat in tomato sauce: recipe with kvass

Ingredients

Sprat in tomato sauce – 1 can;
Potatoes – 3 pcs.;
Cucumbers – 3 pcs.;
Radishes – 4 pcs.;
Testicles – 3 pcs.;
Mustard – 1 tbsp. spoon;
Kvass – 1 liter;
Sour cream – 1 tbsp. spoon;
Salt, pepper - to taste;
Greens - a bunch.

How to cook okroshka with sprat using kvass

Boil the potatoes in their skins until tender. Then remove from the water and cool.
Boil hard-boiled eggs. After this we also take it out, cool it and clean it.
Wash the cucumbers and radishes and cut them into cubes approximately 1 centimeter wide. Pour the tenderloin into a container in which we will continue production.
Peel the cooled potatoes and cut them in the same way. We do the same with the testicles. Add all this to the rest of the ingredients.
Open the jar of anchovies and pour its contents, along with the sauce, into our container. Add finely chopped herbs here. Mix everything thoroughly.
Mix mustard, sour cream and kvass separately. Salt and pepper. Mix it all until the mustard and sour cream are completely dissolved in the kvass.
Pour the purchased liquid over the chopped ingredients. Mix thoroughly.
Place the container with the dish in the refrigerator for two hours. After this, take it out, mix again and pour into plates.

Okroshka with sprat in tomato sauce, the photo of which is presented a little higher, is a fairly varied dish. You can easily change some ingredients or remove them.

For example, if desired, the mustard can be replaced with the same amount of grated horseradish - this will slightly change the flavor notes.

Okroshka: recipe with sprat in tomato and water

Ingredients

Sprat in tomato sauce – 1 can + –
Chicken eggs – 5 pieces + –
Potatoes – 5 tubers + –
Fresh cucumbers – 3 pieces + –
Radishes – 4 pieces + –
Lemon juice – 1 teaspoon + –
Greens – bunch + –
Mustard - 1 tbsp. spoon + –
Sour cream - 2 tbsp. spoons + –
Salt + –
Dark pepper + –

How to create okroshka with sprat on water

Purified water should be brought to a boil, allowed to boil for 5 minutes, and then left to cool. It is best to carry out this function in the evening and start cooking during the day, or vice versa.
Chicken eggs need to be hard-boiled, peeled and left to cool.
Boil the potatoes in their skins, drain the water and leave until cool.
We carefully wash the cucumbers and radishes and cut them into cubes, pour them into a container prepared in advance.
We peel and cut the potatoes in the same way, then also pour them into our container.
We do the same with chicken eggs, which by this moment should already be cool.
Open the anchovies and pour the contents of the jar into a container.
Mix salt, pepper, mustard, lemon juice and water separately. Mix thoroughly and pour into a container with the rest of the ingredients.
We also add finely chopped, previously washed greens here.
We carefully mix this whole mass and taste it for salt and pepper; if something is missing, add more.
We send our dish to infuse in the refrigerator: you need to wait at least 2 hours for all the flavors to mix and combine together.
After the designated time, the okroshka with sprat is ready and can be poured into plates!

Okroshka with sprat in tomato, cooked in water, is a cool soup rather than an unusual variation of the traditional recipe.

This dish is the least specific, and therefore virtually everyone can try it, regardless of personal gastronomic preferences.

Okroshka with sprat in tomato sauce is usually served with a teaspoon of sour cream. From the amount of ingredients indicated here, approximately 3-4 real servings come out, which differ in quite high satiety.

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