Soup with anchovies in tomato sauce

Description

Sprat in tomato sauce for us is, so to speak, "classical" conservative and needs no introduction. We got to talking with my wife about pilchards in tomato sauce, "for nostalgia" on it, simultaneously remembering that she did in our youth, well, of course not counting just eating from the jar. And it turned out an interesting space at the wife, she never ate from her soup! Nightmare in General. It was decided that this gap be eliminated, and for one and to show you our "baby nostalgia." He hadn't eaten it in 25 years for sure. I must say the soup is delicious and always turns out and all.

Ingredients

Canned fish

2 can
Potatoes

7 piece
Onion

1 piece
Carrots

1 piece
Salt
The mixture of peppers
Black pepper

5 piece
Bay leaf

5 piece
Butter

70 g

Cooking

Let's get started. We require here is a basic food set. I don't need to focus on the fact that the mushrooms must be delicious and correct

Cut the potatoes, rinse it and the pan on the fire. Potatoes should be plenty.

While the potato is cooked we cut the onion and carrot.

Send the onion to the pan. Do zazharku in butter.

After a while, add carrots.

Here to this state, that is, not fry.

By this time the potatoes are almost ready, this will send the contents of the pan into a saucepan.

Then sprinkle with salt.

Then the Bay leaf and pepper peas.

And after a couple minutes add two cans of sardines in tomato sauce.

Then ground pepper.

And definitely a small piece of butter!

Cook in a little Probolic another five minutes, so that all "married" in a saucepan. Switch off and let infuse for half an hour. And in the end you get this lovely, delicious, "nostalgic" soup. Some of the rice to add, but I love rice.

Serve preferably with green onions. Well, that's all. All a pleasant appetite.

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