Lamb's quarters soup with red beet

Name: Lamb's quarters soup with red beet - Ofelia A.
Ingredients: 3; 4 bunches of red sorrel; 2 bunches of green onions; 1 bunch of green garlic; 1 carrot; 1 small red beet; salt; 2; 3 tablespoons of oil; 500 ml of homemade borscht; herbs: parsley; lovage; 1 egg

Soups - Lamb's quarters soup with red beet by Ofelia A. - Recipia

The sorrel soup with beetroot is best made in spring when the sorrel and green onions are tender. The roasted or steamed beetroot gives it a beautiful color and a slightly sweet taste without overpowering the flavor of the greens. I prefer to steam the beetroot because it cooks evenly and doesn’t require constant supervision. The soup is light and tangy and is best served warm or chilled, with fresh lovage and radishes. Quick Info Total time: approximately 1 hour and 20 minutes, depending on how long it takes to prepare the ingredients and cook the soup Preparation time: not specified exactly; approximately 15-20 minutes for washing, peeling, and chopping ingredients Cooking time: beetroot needs about 1 hour to steam or roast; the soup is boiled separately and then simmered briefly with the vegetables Servings: not specified in the original recipe; the quantity is suitable for a 3-liter pot Difficulty: easy Recipe type: spring soup, suitable for a light lunch Ingredients 3-4 bunches of red sorrel 2 bunches of green onions 1 bunch of green garlic 1 carrot 1 medium-sized beetroot 2-3 tablespoons of olive oil 500 ml of homemade borscht Salt, to taste Herbs: parsley and lovage 1 egg For serving: chopped fresh lovage and radishes Instructions 1. Cook the beetroot Wash the beetroot thoroughly, peel it, and roast it in the oven or steam it. In this recipe, I used steaming. A larger beetroot takes about an hour to cook properly. The time may vary depending on the size, so it’s important that it is soft before mashing. Once it’s done, let it cool slightly so that it can be handled easily, then puree it with a blender. 2. Prepare the sorrel and vegetables Carefully wash the sorrel leaves one by one to remove any dirt. Place the leaves in a colander and let them drain well. Chop the sorrel coarsely so that the leaves remain visible in the soup. Clean the green onions and green garlic, wash them, and slice them. Peel the carrot, wash it, and grate it finely. 3. Sauté the vegetables In a pan, heat 2-3 tablespoons of olive oil. Add the green onions, green garlic, and grated carrot. Sauté the vegetables for a few minutes until they start to brown slightly. Then add the chopped sorrel and a pinch of salt. Sauté everything for a few minutes until the sorrel wilts, then remove the pan from the heat. 4. Boil the sorrel Bring a pot with 3 liters of water to a boil. When the water starts to boil, add the mixture of sorrel and vegetables. Let it simmer briefly to combine the flavors. 5. Add the beetroot and borscht Incorporate the pureed beetroot into the pot and mix well. The color of the soup will change immediately and become more intense. Separately, boil the 500 ml of homemade borscht. When it’s hot, add it to the pot with the sorrel and beetroot. Allow the soup to simmer briefly with all the ingredients, then adjust the taste with salt. 6. Add the herbs and egg Wash and chop the parsley and lovage, then add them to the pot. Finally, beat the egg and pour it into the soup. Let it sit for about a minute, then turn off the heat and cover the pot with a lid. During this time, the egg will cook in the hot liquid. Serve the soup with freshly chopped lovage and radishes. Why I make this recipe often I love it because it uses seasonal greens and is not difficult to prepare. The sorrel cooks quickly, and the beetroot can be done while I prepare the other ingredients. The soup has a tangy flavor but also a subtle sweetness from the beetroot and carrot. It’s good right after preparation, but it can also be served chilled, especially on warm days. Tips Wash the sorrel very well, leaf by leaf. The leaves can retain dirt between the veins, and a quick rinse is not always sufficient. The beetroot should be well-cooked before mashing. If it’s still hard, the puree will not have a smooth consistency. Do not chop the sorrel too finely. After boiling, the leaves should be recognizable in the soup, not completely dissolved in the liquid. The homemade borscht is boiled separately before being added to the pot, as per the recipe steps. After adding it to the vegetables, taste the soup before adding salt, as the borscht may already be salty. The egg is added at the end. After adding it, it’s enough to let the soup sit for about a minute, then turn off the heat and cover the pot. Substitutions If you don’t have all the types of greens mentioned, keep at least parsley or lovage on hand, but there’s no need to replace them with completely different ingredients. The final flavor will be simpler, but the recipe remains the same. For the basic version, homemade borscht is used. It should not be replaced with water, as the borscht is what gives the dish its characteristic tangy flavor. Variations The amount of sorrel can be chosen between 3 and 4 bunches, depending on how rich you want the soup to be in greens. With 4 bunches, the sorrel flavor will be more pronounced, and the pot will have more filling. The beetroot can be roasted in the oven or steamed. In both cases, it’s important that it is cooked until tender. Steaming takes about an hour for a medium-sized beetroot. You can add the herbs to the pot at the end, as indicated in the recipe, to keep the parsley and lovage flavor fresher. Serving Ideas Serve the soup with freshly chopped lovage and washed radishes. The radishes add a crunchy texture and complement the tangy flavor of the soup. The soup can be eaten warm, right after it has rested a bit under the lid, or chilled. In both cases, the fresh lovage is added directly to the bowl for a more vibrant flavor. Frequently Asked Questions Can the beetroot be boiled instead of steamed? In the basic recipe, the beetroot is steamed or roasted in the oven. A boiling time is not specified, so if you choose this method, just make sure the beetroot is well-cooked before mashing. How long does it take to steam the beetroot? For a medium-sized beetroot, the mentioned time is about an hour. If the beetroot is smaller, it may be done sooner, and if it’s very large, it may need more time. Why is the borscht boiled separately? The homemade borscht is boiled before being added to the pot with the sorrel. After it is added to the soup, it simmers briefly with the other ingredients, then the taste is adjusted with salt. When is the egg added? The egg is beaten separately and added at the end, after the herbs have been added. It is left for a minute in the hot pot, then the heat is turned off, and the pot is covered. Can the soup be served cold? Yes. The recipe is also suitable for being served chilled. Before serving, fresh chopped lovage can be added, along with radishes. Nutritional Values The values are approximate and refer to the entire pot, as the exact number of servings is not specified. The calculation depends on the amount of oil, the size of the beetroot, and the composition of the homemade borscht. For the entire recipe: Calories: approximately 600-750 kcal Protein: approximately 20-25 g Fat: approximately 30-40 g Carbohydrates: approximately 65-85 g Fiber: approximately 20-25 g Most of the fat comes from the oil and egg, while the carbohydrates mainly come from the beetroot, carrot, onion, and sorrel. If you use less oil, the total caloric value decreases. Storage and Reheating After it cools, store the soup covered in the refrigerator. It is best consumed within a few days. To reheat, just put the necessary amount in a pot and heat it gradually without boiling it for too long. If you plan to keep the soup for later, add the fresh lovage to the bowl, not necessarily to the entire pot. This way, the flavor of the herbs remains more pleasant when served.

Lamb's quarters soup with red beet

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