Loboda soup

Name: Loboda soup - Fabia N.
Ingredients: many bunches of lambs quarters 2 carrots 3 potatoes 2 pieces of dried onion 2 green onions vegetables (tomatoes and peppers) 2 eggs sour cherry broth salt pepper 2; 3 tablespoons of oil a little rice

Soups - Loboda soup by Fabia N. - Recipia

I have made this lamb's quarters soup several times in spring when I find fresh leaves and sour cherry paste. Every time, the process is simple, with basic ingredients. I don't spend much time preparing the vegetables; I chop and put everything to boil. Lamb's quarters brings that slightly sour taste, and the beaten eggs give it a good consistency. The recipe doesn't require complicated techniques. Quick Info Total time: approximately 1 hour Preparation time: 15-20 minutes Cooking time: 30-45 minutes Servings: 5-6 Difficulty: easy Recipe type: spring soup Ingredients - several bunches of red lamb's quarters (I use about 5-6 suitable bunches) - 2 medium carrots - 3 medium potatoes - 2 dry onions (white or yellow) - 2 green onions - vegetables for soup: tomatoes and peppers (about 1 tomato and 1 bell pepper, exact quantities are not necessary) - 2 eggs - sour cherry paste (if unavailable, borscht can be used, but it’s not the same) - salt, pepper to taste - 2-3 tablespoons oil - a little rice (about 2 tablespoons) - water (enough to cover the vegetables) Preparation method 1. Finely chop the dry onion and carrot and put them in a pot to sauté in 2-3 tablespoons of oil over medium heat. I stir often to prevent burning. 2. I slice the green onion thinly and then add it over the dry onion and carrot. I sauté everything for 2-4 minutes just to get the aroma. 3. I pour a glass of water (about 200 ml) over the vegetables so they don’t stick to the bottom. 4. I peel the potatoes and cut them into bite-sized cubes. I add them to the pot over the sautéed vegetables. 5. I chop the tomato and pepper into small cubes. I add them to the pot along with the potatoes. 6. I pour water to completely cover the vegetables. I sprinkle salt and pepper to taste. 7. I let it boil for 20-30 minutes until the potatoes are almost cooked. 8. I add more water if needed, then add the rice and stir gently. When the liquid starts to boil, I add the well-washed lamb's quarters, torn into pieces. 9. I let the soup boil over medium heat for another 10-15 minutes until the lamb's quarters have softened. 10. I add the sour cherry paste, to taste, and let everything boil again. I don’t add too much at first; I taste later. 11. I beat the eggs with a fork and pour them in a thin stream into the pot, stirring gently to disperse. 12. I taste for salt and pepper, adjusting as needed. I turn off the heat, cover, and let it sit for a few minutes before serving. Why I make this recipe often This soup is quick, the ingredients are simple, and the lamb's quarters and sour cherry paste bring a pleasant acidity. It reheats well without losing flavor. It helps me use seasonal greens and doesn’t require complicated steps. Tips and variations Tips - The onion and carrot should be well sautéed at the beginning, without burning, for better flavor. - I wash the lamb's quarters in several waters because sometimes it has dirt or sand. - The rice should not be added too early to avoid breaking down too much. - The sour cherry paste varies in acidity, so I add it gradually and taste. Substitutes - If I don’t have sour cherry paste, I can use a little borscht, but the flavor is different. - Red lamb's quarters can be replaced with green lamb's quarters if I can’t find them. - The green onion can be omitted if I don’t have it. Variations - For those who don’t want rice, they can skip it; the soup is good without it. - If available, I can also add lovage or fresh parsley leaves at the end. - Sometimes I use only potatoes and carrots, without additional vegetables. Serving ideas - I serve it warm, sometimes with dark or plain bread. - It can be served as a main dish for lunch. - When reheating, I can add extra greens on top. Frequently asked questions 1. What do I do if I can’t find sour cherry paste? Borscht can be used, but the taste is not identical. The acidity can be adjusted with a little lemon juice. 2. How much lamb's quarters should I add? I put 5-6 bunches, but everyone can adjust according to their preference. The soup should be rich in lamb's quarters. 3. Can I add more vegetables? Yes, if I want a heartier soup, I can add celery, parsnip, or other seasonal vegetables. 4. How do I add the eggs so they don’t form large clumps? I beat them well and pour them slowly into the pot while stirring gently. This way, fine strips are formed. 5. Can it be made without eggs? Yes, it’s optional. The soup is good without eggs, lighter. Nutritional values (Estimation for a medium serving, indicative values) - Calories: 130-150 kcal - Protein: 4-5 g - Carbohydrates: 25 g - Fat: 4 g Most of the calories come from potatoes and rice. Lamb's quarters and vegetables add fiber and micronutrients. The egg adds extra protein and fat. Storage and reheating Lamb's quarters soup lasts in the fridge for 2-3 days in a covered pot. When reheating, I may need to add a little water, especially if the rice has absorbed some liquid. I do not recommend freezing because the texture of the lamb's quarters changes. After cooling, if a thin layer of fat forms on top, I can easily remove it. This is the soup I make most often when I have lamb's quarters on hand, simple and uncomplicated.

Loboda soup

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