Romanian loboda soup for fasting

Romanian loboda soup for fasting is a tangy sour soup made with orache. Herb-seasoned sea salt gives it its distinctive flavor as it simmers with onion and carrot in 2 liters of water. The leaves soften after five minutes in the pot. I choose bunches with small leaves, which are easy to strip from the stems. Prep: 15 minutes. Cook: 25-30 minutes. Total time: 40-45 minutes. Servings: 4. About 85 kcal and 4 g protein per serving.
Ingredients
- 3 bunches loboda (600 g)
- 1 medium onion (150 g)
- 1 medium carrot (80 g)
- 1 tablespoon oil
- 1 tablespoon water
- 2000 ml water
- 1 teaspoon herb-seasoned sea salt
- 1/2 teaspoon ground pepper
- 1 tablespoon dehydrated vegetables
- 15 ml lemon juice
- 15 g fresh lovage
Preparation
1. Wash the loboda in cold water, remove the stems and chop the leaves finely. Chop the onion and grate the carrot. 2. Put the onion and carrot in a pot with 1 tablespoon of oil and 1 tablespoon of water. Sauté for 5 minutes, until softened. 3. Pour in 2000 ml of water, then add 1 teaspoon of herb-seasoned sea salt, 1/2 teaspoon of pepper and the dehydrated vegetables. Simmer for 15-20 minutes, until the carrot is tender. 4. Add the loboda and lemon juice. Simmer for another 5 minutes, then serve the soup with freshly chopped lovage.
Notes
If you don’t have a lemon, replace the 15 ml of juice with 15 ml of wine vinegar. Serve the soup with bread while it’s still hot. Choose loboda with young leaves, which are easy to cut; thick stems can remain fibrous after cooking. Dehydrated vegetables may already contain salt, so I taste the soup before adding any more. Keep it covered in the refrigerator for no more than 3 days.
Frequently asked questions
Can I use spinach instead of loboda?
Yes, use 400 g of spinach and simmer it for 2-3 minutes, until softened.
What should I do if the soup is too sour?
Add 100 ml of hot water and stir, then taste again.
Can I use bors instead of lemon juice?
Yes, use 100 ml of bors and simmer the soup for another 3 minutes after pouring it in.
Can I use large loboda leaves too?
Yes, but remove the thick ribs and cut the leaves into pieces about 2 cm across.
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