Red orache borscht with potatoes

Name: Red orache borscht with potatoes - Constantina J.
Ingredients: 6 bunches of red amaranth; 5 medium potatoes; 2 white onions; 2 bunches of green onions; 1 carrot; 2 slices of celery; half a bell pepper; 1 liter of borscht; salt; pepper; fresh lovage; vegetables for soup (half a jar of 800 g); 2 slices of thin noodles.

Soups - Red orache borscht with potatoes by Constantina J. - Recipia

Every spring, when fresh lamb's quarters appear in the market, I almost automatically make this borscht. It's one of the recipes I turn to whenever it's fasting or I just want a lighter soup. The potatoes and vegetables give it substance, while the lamb's quarters add a slight tang and color. It's not complicated, but it requires attention to the steps so that the lamb's quarters don't lose their color. Quick Info Total time: about 1 hour Preparation time: 20-25 minutes Cooking time: 35-40 minutes Servings: 6-8 Difficulty: easy Recipe type: fasting soup, seasonal spring dish Ingredients 6 bunches of red lamb's quarters 5 medium potatoes 2 white onions 2 bunches of green onions 1 carrot 2 slices of celery half a bell pepper 1 liter of borscht half a jar (800 g) of vegetable mix for soups salt pepper fresh lovage 2 slices of thin noodles Preparation method 1. Select the lamb's quarters leaf by leaf. Clean well, wash in cold water, and blanch for 2-3 minutes in a pot of boiling water. The goal is not to soften them completely, just to soften them slightly. Quickly remove to a strainer and rinse under cold water. Let drain. 2. Meanwhile, clean the other vegetables: chop the white onion, peel the carrot and cut it into slices or cubes, the celery similarly, peel the potatoes and cut them into cubes, chop the half bell pepper into suitable pieces, and slice the green onions. 3. When the lamb's quarters are drained, chop them finely. 4. In a sufficiently large pot, bring salted water to a boil (about 3-3.5 liters, to give the vegetables space and room for the borscht). When the water is almost boiling, add the white onion, carrot, celery, potatoes, and bell pepper. 5. Let boil over medium heat until the vegetables are almost done, about 20-25 minutes. 6. After the vegetables have softened, add the chopped lamb's quarters and green onions. Let boil for another 5-7 minutes. 7. Meanwhile, in a separate small pot, bring the liter of borscht to a boil. When it boils, turn off the heat. 8. Pour the hot borscht over the vegetables in the pot. Add the vegetable mix for soups (half a jar of 800 g), the tomatoes from that mix, and if needed, a bit more salt. Add a pinch of pepper. 9. Add the two slices of thin noodles. Let simmer for 2-3 minutes until the noodles soften. 10. Finally, add chopped fresh lovage. Turn off the heat and let the soup breathe for a few minutes before serving. Why I make this recipe often It's the recipe I use in spring when I have lamb's quarters on hand and want a quick, meatless soup. It’s made from simple, inexpensive ingredients that I already have. This borscht is hearty and can be enjoyed hot or cold. I like that it doesn’t have any fancy ingredients and keeps well if there are leftovers for the next day. Tips and Variations Tips - Don't blanch the lamb's quarters too much, so they don't lose their color and texture. - If using homemade borscht, taste it first and adjust the amount according to how sour you want the borscht. - The vegetable mix from the jar should be added towards the end, just enough to bring flavor. - Thin noodles cook very quickly – don't add them from the start. Substitutions - If you don't have red lamb's quarters, you can use green lamb's quarters, but it will have a slightly different taste and the color will be more bland. - The vegetable mix from the jar can be replaced with fresh or frozen vegetables if you don't have anything else on hand, although the jar version gives a more concentrated flavor. - Lovage can be omitted or replaced with fresh parsley, but the classic taste comes from lovage. Variations - Sometimes I add a tablespoon of rice instead of noodles if I want a heartier borscht. - If you want it even sourer, you can add a little more borscht to taste. Serving Ideas - Serve hot or at room temperature. - You can add extra lovage at the end for a boost of freshness. - It pairs well simply with fresh bread. Frequently Asked Questions Can I use frozen lamb's quarters? Yes, but the texture won’t be as pleasant. Frozen lamb's quarters can be added directly without blanching, but the soup will have a darker color. How sour should the lamb's quarters borscht be? It’s a matter of personal taste. Start with a liter of borscht, then adjust at the end if you want it more sour, especially if the borscht is homemade and milder. Can I add other vegetables? Yes, if you want, you can add zucchini or parsnip, but don’t exceed the proportion of vegetables so it doesn't become too dense. What kind of vegetable mix works best? The classic vegetable mix for soups – carrots, celery, parsnip, bell pepper, canned tomatoes – from a jar or frozen. Nothing special is needed. Nutritional Values Values are estimated for an average serving (without bread): Calories: approximately 110-130 kcal Carbohydrates: 22-26 g Proteins: 2-3 g Fats: 1-2 g Content may vary depending on the type of vegetables and how much noodles you use. It is a light soup, rich in fiber and vitamins, low in fats. Storage and Reheating Lamb's quarters borscht keeps well in the refrigerator, in a covered container, for up to 2 days. When reheating, the color of the lamb's quarters will darken, but the taste remains fine. I do not recommend keeping it longer, as the lamb's quarters will become too soft and lose texture. It is not suitable for freezing.

Red orache borscht with potatoes

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