To prepare the soup you will need a common set of products. Take 3 large potatoes or 4-5 medium, 1 large carrot, 1 large onion, still need to take about half a Cup of rice, sunflower oil for frying, Bay leaf, black pepper, other spices and of course, sprats - about 150-200 g.

The process of making soup

Put on the fire a pot with 2 liters of water. While it's heating up, peel the potatoes, onions and carrots, thoroughly rinse the rice. Cut potatoes into cubes, grate carrots on a coarse grater and finely chop the onion. When the water boils, put back potatoes, and after 10 you can add and rice - these products need a long time to become soft. Put the pan on fire, add a little vegetable oil, let heat up, then add the onion and fry it till Golden brown appearance. Then put to the onions carrots and fry for 3-4 minutes, stirring constantly. Now pour in the pan a little water or broth from the soup and cover - let cook a little stew. Optionally, you can add a little ketchup or tomato paste, it will give the soup a sour taste and will give him a superb rich color.

Put the prepared mixture into the pot of soup, let it cook there for another 5 minutes. The last in the soup added sprats. First they need to get from the oil, cut off heads and tails. If sprats are not big enough - cut them into pieces if very soft - they can slightly mash them with a fork, but not to a pulp. But usually in the soup added a whole fish. By the way, sprats can be replaced and the usual canned fish, but then the soup will not be present scent of fire and smoke that makes it so special. Together with sprats in the soup, you can add the oil from them. Put the remaining spices and let boil. You can now turn off the stove - the soup is ready.

What else can you add to the soup

If you make soup with sardines in the warm season, you can add summer greens - parsley, chives, dill. Chop the greens and put it in the pot right before you turn off the stove or after you have spilled the soup on plates. As a delicious ingredient in sweet pepper. It should be cut into cubes or strips, add to soup fresh or slightly saute with onions and carrots. Before giving on a table it would be appropriate to put in each plate a half-boiled egg and fresh croutons so the soup will be even better fed and more beautiful.